“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.
Our South End Wine Buyer, Julie Cappellano, and Cambridge Wine Buyer, Gemma Iannoni, have put together their top picks for bubbly to help folks celebrate the holidays and ring in the New Year! Their selections subscribe to our philosophy that supports small, artisanal growers that set out to make authentic, terroir-driven wines using a combination of sustainable, organic, or biodynamic viticultural practices.
The cheese counter at Formaggio Kitchen is pasted with articles, vintage cheese labels, stickers, helpful tips and lovely old pictures from our early days in business. All are interesting to peruse, but one sticker in particular always resonates with me as I pass it daily – a small, hardly noticeable, green sticker right at the entrance to the counter. It reads, “No Farms, No Food.” This statement may seem obvious, but in a time where triple-washed, packaged, pre-cut and peeled vegetables are the norm, it is difficult to remember that everything we eat was grown by farmers in wide spaces, deep in the dirt. By maintaining close relationships with the farmers that produce our food, the gap from field to consumer is ultimately closed and enormous benefits are immediately apparent. Not only is it now possible to know the exact date of harvest, but we can discuss the pest management techniques used on the farm, inquire about the diet of livestock and poultry, and even know the farmer’s most recommended crop of the week. With this in mind, Formaggio Kitchen aims to be an equally transparent connection between our customers and farmers. We are happy to talk at length about the practices of each farm and alert customers as to when we receive produce from each grower. Recommending the perfect fruit or vegetable comes naturally when we are so highly tuned into what is happening on the fields! In that spirit, here is an in-depth look at some of our favorite farms and growers in the New England area.