When it comes to exceptional flour producers, Mulino Marino tops the list. This family-run mill started in 1959 when Felice Marino learned of a small mill for sale in Cossano Belbo, a town nestled in the rolling hills and vineyards of northern Piedmont, Italy. The mill featured original millstones and rollers, and a fascinated Felice Continue Reading »
In any boutique wine shop, including the Formaggio Wine Corner, our shop-within-a-shop, you will frequently hear the sales staff speak of “family-owned” vineyards. While this term serves most obviously as a counterpoint to “corporate” viticulture and industrial-scale wine making, the implication is also one of tradition, continuity, and the repeated transmission of know-how from one Continue Reading »
“Francesco!” Monica Cotta wandered through the hilly, terraced olive groves near her home in Pantasina, searching for her father’s cousin Francesco. It was a warm, sunny morning in January, and we were due to help him with the last of the olive harvest. Here in Liguria, where Taggiasca olives produce the sweet oil the region Continue Reading »
I had the chance to chat with Max Jiusto, the Harvest Manager at Red Fire Farm’s Montague, MA location (they also have land in Granby, MA). Red Fire Farm is one of our favorite local, organic sources for wonderful fruits and vegetables!
It was truly a pleasure to visit Claire and Fabio at Château des Rontets last October.
Here are our top ten food picks for 2013 as chosen in our internal staff survey – plus a few honorable mentions!
If we had our way, every other wine article would feature Beaujolais. That’s why this post features three Beaujolais from three different towns, just in time for holiday sipping!
During the past few years, we’ve seen Lambrusco sales jump as folks begin to import better quality, delicious wines made by careful and conscientious winemakers.
After working for Slow Food for many years, Sandro Barosi of Cascina Corte decided to purchase a small, six hectare farm and winery in Dogliani, Piemonte.
As many of you know, the local produce season is winding down and we’re seeing a lot less variety coming in from the fields. Like much of the country, we look to California for fruits and vegetables when our own region cannot sustainably supply them.
At Formaggio Kitchen, serious consideration is given to the impact of the land or terroir on each bottle of wine, wheel of cheese and bar of chocolate — for familiarity with soil and its composition yields a deeper understanding of the relationship between the Earth and our food.
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.