2006 Press

For a press kit or media related questions, please contact Florence Tambone, 781-643-3295. You may also contact Florence via email to: ftambone@tiac.net.

Our stores and our products speak for themselves, but it is nice that other people feel like writing about them. Here's a selection of the press in which we've been featured.

2006 Featured Articles

Holiday 2006 Features Saladini's Ox Horn Mezzaluna	December 2006 Saladini Coltello Formaggio Vecchio was featured in their "dazzling array of red-hot finds for everyone on your list."	November 5, 2006 The New York Times Style section featured our Rose Petal jam from Selection d'Alice as a must have ingredient.

November 2006 Features Bündner Bergkäse Andeer and Damson Plum Jam.	Gourmet Magazine November 2006 Bio Bergkase Berfhoff (Appenzeller style) is featured in the Good Living section. This amazing cheese features prominently in our wide selection of cheeses from Switzerland.	Food & Wine October 2006 Our handcrafted olive wood cheese board from Liguria is featured as a beautiful way to serve a selection of fine cheeses.

August 2006 One of our favorite honeys: Foret des Maures from Lo Brusc in Provence.	Boston Magazine July 2006 Featured the story behind Bonnie's wonderful jams and her home away from home at Formaggio Kitchen.	Elle Decor June 2006 The editors chose a few of our products to feature in their Summer housewarming gift guide. The products they selected are Salustri organic extra virgin olive oil, Profumo del Chianti, Organic balsamic vinegar, San Benedetto preserves (Peach and Quince) and fleur de sel de Guerande.

Gourmet February 2006 They have this to say about our San Benedetto jams: "These not too sweet jams are the perfect accompaniment for cheese, and they also take meat to a another level: try a dollop with lamb or smoked duck or spread some over hearty bread for the ultimate ham sandwich."	Spring 2006 Ihsan Gurdal is profiled and he highlights a few of his favorite things including maras and urfa peppers, cugna from Lo Spaventapasseri, Pecorino di Pienza, Jamon Serrano, Salustri Olive Oil, Tarentaise, Clacbitou and Taupiniere.

2006 Featured Articles

New York Times November 5, 2006 The New York Times Style section featured our Rose Petal jam from Selection d'Alice as a must have ingredient. Try a dab with a nice ripe triple cream and you'll discover a new and delicious pairing!	Gourmet Magazine November 2006 Bio Bergkase Berfhoff (Appenzeller style) is featured in the Good Living section. This amazing cheese features prominently in our wide selection of cheeses from Switzerland.	Food & Wine October 2006 Our handcrafted olive wood cheese board from Liguria is featured as a beautiful way to serve a selection of fine cheeses.

Travel & Leisure August 2006 Page 73 highlights one of our favorite honeys: Foret des Maures from Lo Brusc in Provence.	Boston Magazine July 2006 Featured the story behind Bonnie's wonderful jams and her home away from home at Formaggio Kitchen.	PRI's The World June 13, 2006 Marco Wurman spoke with Ihsan Gurdal. Click here to hear the story.

Elle Decor June 2006 The editors chose a few of our products to feature in their Summer housewarming gift guide. The products they selected are Salustri organic extra virgin olive oil, Profumo del Chianti, Organic balsamic vinegar, San Benedetto preserves (Peach and Quince) and fleur de sel de Guerande.	Gourmet February 2006 They have this to say about our San Benedetto jams: "These not too sweet jams are the perfect accompaniment for cheese, and they also take meat to a another level: try a dollop with lamb or smoked duck or spread some over hearty bread for the ultimate ham sandwich."	T Style Magazine Spring 2006 Ihsan Gurdal, co-owner of Formaggio Kitchen reveals his personal favorites out of our product selection including handmade Saladini utensils, Maras and Urfa Peppers, Organic Cugna from Lo Spaventapasseri, Jamon Serrano and a selection of chevres from France: Tarentaise, Clacbitou and Dome St. Estephe.