Aug 11th 2016
Chef Matt Jennings - Interview Series
Chef Matt Jennings grew up in Jamaica Plain, where he developed a love of local, fresh ingredients. After learning all he could here at Formaggio Kitchen, where he was a cheesemonger and buyer from 19
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Aug 3rd 2016
Rosé, Rosato, Rosado - Our Favorite Pink Wine
A wide range of rose wine hues from Bergerac, The Rheingau, Irouleguy, The Loire Valley, and Liguria.
Pink wine: we're crazy about it. Whether it's a French 'rosé,' an Italian 'rosato,' or a Spanish '
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Jul 27th 2016
Former Cheesemonger Jason Sobocinski - Interview Series
Former Cheesemonger Jason Sobocinksi left Formaggio Kitchen in 2008 and has since been working nonstop to create a network of small food businesses in New Haven, Connecticut with a focus on quality, p
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Jul 18th 2016
Creative Cheese Pairings
Ideas for Your Next Cheese Plate from the Formaggio Kitchen Cheesemongers
When it comes to pairing cheese with beverages and condiments, there are a number of classic couplings and rules related to s
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Jul 8th 2016
Chef Michael Scelfo - Interview Series
Always a chef at heart, Michael Scelfo started working in kitchens during high school, and joined the Boston scene in the early 2000s. In 2009, Michael took the helm at Grafton Group's Temple Bar, and
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Jul 6th 2016
Pasta Shapes and Sizes - A Brief Look
These days, pasta comes in all shapes, styles, and sizes; ranging from traditional long strands of spaghetti to themed macaroni and cheese options. Formaggio Kitchen has a sizable selection of dried p
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