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One of the symbolic ingredients of the Mantuan mustard, the Campanina apple is a typical fruit of that area of the Po Valley. The flavor of its pulp has notes ranging from sour to sour, perfect characteristics for creating a mustard in a workmanlike manner. We recommend pairing the Campanine apple mustard with meat (especially boiled and sausages) and aged cheeses.
The orange marmalade of Le Tamerici is perfect to combine with savory cheeses, with its fresh flavor that cleans the palate inviting you to a new taste. Perfect for breakfast on a slice of toasted and buttered bread.
Two mantovian symbols, pumpkin and mustard, in a sought-after marriage: ideal for accompanying smoked sausages and seasoned cheeses.