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.
|
