Producer Profile Articles - Formaggio Kitchen

Producer Profile

Olive Oil from Proyecto Los Aires: Staff Tasting at the Source

by Nikki Crugnale

Touring the Olive Grove at Proyecto Los Aires

Nikki meets the owners of Proyecto Los Aires olive oil

Formaggio Kitchen staffer Nikki meets Guillermo and Laura of Proyecto Los Aires

On a recent trip to Spain, I visited Proyecto Los Aires, a small olive oil producer based in Arcicollar, Spain. Husband-and-wife Guillermo and Laura operate this picturesque olive grove, about 1 hour from Madrid. Interestingly, both were biologists who changed career paths to pursue family traditions, teaching themselves the art of olive oil production.

It was an early Sunday morning as we began our journey by bus from Madrid to Arcicollar. When we arrived, Guillermo picked us up at the bus stop in the town of only 800 residents.  He took us to their oldest grove, with trees dating back at least 200 years.  Much to our surprise, this was the beginning of an informative yet exciting morning. Continue Reading »

Introducing Parmigiano-Reggiano Agrinascente

Learn more about Parmigiano-Reggiano; it’s history, production, and tips on buying, storing, and serving straight from Ihsan in Wine Enthusiast Magazine! Years ago, Ihsan began developing relationships with producers in Europe and started the Formaggio Kitchen direct import program. The goal was to develop direct connections to artisans so that they can learn our tastes Continue Reading »

Tim’s Travel to Cibus: A Tour of Prosciutto Supplier Pio Tosini

First of all, what is Cibus? Pronounced ‘chee-buhs,’ this international food show exhibition held in Italy is a key event on Formaggio Kitchen’s calendar. Typically, the full scale Cibus fair takes place every other year and can fill up to eight warehouses with producers from a variety of food industries. These include everything from meats to Continue Reading »

Interview with Glenn Roberts of Anson Mills

Anson Mills founder Glenn Roberts grew up in San Diego, California, working at his mother’s restaurant on weekends as a busboy. A man of diverse interests, after graduating from the University of North Carolina at Chapel Hill on a music and science scholarship, Glenn became involved in architectural history and the history of food. For several years between projects, Continue Reading »