by Julie Cappellano
At Formaggio Kitchen we prepare months in advance for the busy, festive holiday season by placing orders, stocking up on gift baskets and ribbons, and planning our holiday menus. By October we’re ready and waiting for the first harbingers of the holidays to arrive from Italy: fluffy, hand-wrapped panettone from Perbellini. About the same time these gorgeous sweet breads arrive, we’re also on the lookout for incoming pandolce and panforte.
What’s inside all of those beautifully wrapped boxes? We all have our favorites, because we taste them all every year. To help out those of you who don’t stuff your faces as much as we do, here’s a handy Italian Sweet Bread cheat sheet, from Panettone to Panforte, with a little Sbrisolada thrown in for good measure. Continue Reading »
The Story The exact history of torrón or nougat (“torró” in Catalan) making in Agramunt, located about an hour and a half drive northwest of Barcelona, Spain, is unclear due to lost or destroyed records over the years and through various wars. The earliest known documents reference torró d’Agramunt production as early as 1741, but the history of Continue Reading »
This goat cheese bonbon recipe is a favorite of mine because the flavors work so well together and it is so easy to make! The filling is rich and creamy with the perfect balance of salty and sweet. You can even freeze the balls to have on hand for up to 6 months! Recipe: 2 cups fresh goat’s Continue Reading »
Our new, crisp Sicilian savoiardi (lady fingers) are perfect for making tiramisu!
After months of careful selection and sampling, our staffers have gathered together their top picks for this year’s holiday season!
The heat of summer is finally over! While that does mean the end of berries, lemonade and cobblers, the season of pumpkins, mulled cider and, of course, apple pie is now in full swing.