Here are our top ten food picks for 2013 as chosen in our internal staff survey – plus a few honorable mentions!
Lois’ robiola is modeled after Robiola Rocaverano (Italy’s only DOP robiola) and is named after her grandmother, “Robiola di Mia Nonna.” Like many small producers, her production is strictly seasonal.
Ihsan and Valerie work to share the market-experience that inspired their mutual love of food with the neighborhoods and communities surrounding their stores in Cambridge, Boston and New York.
Eros and his family run a shop even smaller than Formaggio Kitchen in Intra, a small town in the Piedmont region of northern Italy. After 50 years of operation, it remains an entirely family-run business with a focus on collecting, aging and retailing regional cheeses.