Ever wonder what it would be like to pursue your passion for cooking to the furthest degree? Such is the story of artisan Paola Calciolari, a pharmacist from the Old Town of Mantova, who gave it all up to start a small cooking school in 1991. In 1996, her devoted students demanded that she avail her homemade preserves, mostarde and antipasti to the public and a small storefront arose at the school. Today, Paola operates a small Laboratorio dedicated to the innovative presentations of antique recipes. All of the fruit and vegetables in her products are harvested and cleaned by hand. All are preservative-and-additive free.

A perfume of fresh flowers lends the sensation of strolling amidst meadows of alpine wildflowers. The intoxicating nose delightfully extracts the milky creaminess of fresh, young cheeses. An excellent pairing with fresh ripe strawberries and dry patisserie.

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