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A little dab will do

By Betty Hallock
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At the seafood restaurant La Madonnina del Pescatore in Italy’s Le Marche region, chef Moreno Cedroni is known for his way with fish. But in his laboratory he also makes sublime fruit preserves, packaged in beautifully whimsical, stackable jars. A dollop of strawberry lemon thyme preserve on a slice of Stilton is a perfect pairing -- sweet and herbal to play against the pungent blue. Or try the figs and tangerines marmalade with a chevre. Raspberry and ginger sauce, one of his latest concoctions, is great with duck. Savor a little at a time, then keep the jars.

Moreno Cedroni preserves, $12 to $14. Joan’s on Third, 8350 W. 3rd St., West Hollywood, (323) 655-2285.

-- Betty Hallock

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Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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