Le Tamerici

“Le Tamerici” started out as a Cookery School on 28 September 1991 at Pietole (Mantova). It was the brainchild of Paola Calciolari who after taking a degree in pharmacy realized that her passion for cooking could become a full-time occupation.

Since then “Le Tamerici” has come a long way.
1996 marked the start of a small company producing homemade foodstuffs. After this a sales point was opened to the public and the Cookery School was given a new home. This was followed by the creation of an area where people could gather to taste products from other regions of Italy and where new cookery books were launched. In 2004 a spacious new hi-tech laboratory was set up to ensure product quality.

The concept at the heart of “Le Tamerici” is to combine the quality of the homemade tradition with experimentation, and to export its products even far a field.

At the outset the secrets for making the mostarda and preserves came from the family recipe book, which had been followed by generation after generation.

A look at historical accounts led to the rediscovery of recipes and ingredients that had gradually vanished through time, such as the white watermelon, a certain type of melon from Viadana, and the small orchard apples which are no longer sold in the shops but which are specially ordered yearly and grown organically by
the local farmers.

Experimentation continues in the search for new items and new combinations. Indeed “Le Tamerici” was the first to recommend that mostarda should be matched with cheese, rather than merely the traditional combination with boiled meats.

Now there’s no stopping: the search continues.