Nov 27th 2017
Italian Holiday Sweet Breads - Panettone, Pandolce and Panforte
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 read
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Jun 19th 2017
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 p
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Jan 18th 2017
I Contadini: Exceptional Preserved Vegetables and Spreads from Puglia
Hand harvesting Puglia-grown peppers at I Contadini
The Farm and Process
The “I Contadini” farm is a third generation family business based in the Puglia region of Italy (the heel of the boot) - nea
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Mar 15th 2016
Casavecchia alla Piazza - Re-Inventing the Family Farm
In any boutique wine shop, including the Formaggio Wine Corner, our shop-within-a-shop, you will frequently hear the sales staff speak of “family-owned” vineyards. While this term serves most obviousl
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Jan 6th 2016
Pizzoccheri della Valtellina
During a cold January visit with winemaker Aldo Rainoldi a few years ago, I was first introduced to Pizzoccheri della Valtellina, a pasta dish second only to Macaroni and Cheese in gooey cheesiness.
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Oct 31st 2015
Strega di Triora: Jams and Preserves from the Witches of Liguria
It's no secret that Formaggio Kitchen mongers love a good jam. The sweetness of fruit is a natural partner for cheese, rounding out the punch of stronger types and playing harmoniously with milder,
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