As featured in the May 1, 2006 New Yorker article "Carnal Knowledge - How I became a Tuscan butcher" by Bill Buford. This mostarda is a true gem. We were fortunate to meet Dario Cecchini, the famous butcher of Panzano who is a true traditionalist in all ways. Also a wizard with flavors, Dario sends us these jewel-like jars of red pepper jelly. With flavors both sweet and spicy, with a lingering pepper finish. As he makes tiny quantities of this rare mostarda, it took us numerous visits and the ultimate bonding of our commone philosophies on food before he agreed to sell to us.
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