I have always marveled at the ability of the Italian women to walk in high heels on ancient cobblestone streets.
Today, I wanted to talk about two of my favorite Italian vermouths: a classic dark vermouth from the House of Cocchi, one of the original Torino vermouth makers; and the other, a limited production white vermouth from chemist-turned-vermouth producer Mauro Vergano.
This year, my trip to Italy’s most renowned wine show, VinItaly, took on a different emphasis and dynamic. In previous years, navigating thronged pavilions of growers and tasters and trailing fellow importers was at center stage. This time, while those goals remained important, the focus was on introducing Jessica, a talented and emerging wine buyer for the shop, to many of the people that stand behind the Italian wines on our shelves.
Ihsan recently shared with us a few memories from one of his early cheese sourcing trips – a 1993 trip to the Castelmagno region of Italy. In that post, he described one of his revelatory food experiences: Gnocchi al Castelmagno.
One of the most memorable trips Valerie and I have taken in pursuit of new cheeses was in 1993. We traveled to Castelmagno, home to the famous Italian cheese of the same name.
This year marks the twentieth anniversary of Millésime Bio which has arguably become France’s most compelling organic wine exposition. As in previous years, it once again convened in Languedoc’s Montpellier and I had the opportunity to experience the show for the fourth consecutive year.
We have been importing Lisbona Tomatis cookies from Italy for 15+ years. Many of our customers know them well – a sweet-savory-secret in our bakery section. However, we worry that tucked on the shelves as they are, new customers may be missing out on this delicious taste of Piedmont.
Historically, the category of balsamic, balsamico or balsamic vinegar consisted of products with levels of quality all over the map. Some careful producers, employing traditional methods, produced balsamics with beautiful balance and depth of flavor. At the same time, large, industrial producers sold balsamics using inexpensive ingredients and time-saving technologies to maximize profits, capitalizing on the balsamic name.
The easiest way to introduce the nuances of balsamic vinegar is by taking a look at Balsamico Tradizionale from two small provinces in Italy: Modena and Reggio-Emilia. The highest quality balsamic, representing the purest form of the condiment, is produced only in these two provinces.
As Formaggio Kitchen Cambridge’s Wine Buyer, the long-awaited arrival of spring usually means having the opportunity to travel to Verona for Italy’s most significant wine expo, VinItaly. This year was no exception.
During a short stint from January 23rd to 25th, I had the opportunity to once again attend Millésime Bio, an annual organic wine exposition in Montpellier, France.
Italian cuisine is often associated with Mediterranean ingredients like olive oil. However, if you travel along the country’s northern borders, you will find people producing and regularly cooking with butter.