Our kitchen is busy from early morning into the evening, producing wonderful stews, soups, roasts and many other house specialties. Chef Eduardo has been with us for over two decades and creates all of his masterpieces from scratch using only the best ingredients available. His delicious creations include the famed braised turkey thighs and frittata, both featured in The Boston Globe. Monday through Friday, he puts out a full dinner for pickup at our cheese counter. You can view his weekly dinner menu on our website’s weekly dinner menu page or you can sign up for our emails and have it sent to you at the start of each week.
Caleb keeps our salad case full with wonderfully colorful and flavorful creations including chicken salad, tuna salad, quinoa salad, roasted beet salad, and the famous roasted cauliflower with toasted Parmigiano-Reggiano. Ana and Eder build our quick-selling sandwiches every morning from customer favorites like Egg Salad and Bacon, our ever-popular BLT, House Roast Beef, and our daily selection of panino including the heavyweight Cubano sandwich.
Peter is responsible for our wonderful BBQ spread each Saturday (March-October)! Among his many beloved offerings, he has gained a following for his delicious collard greens, beef ribs, and incredible fried chicken.
Pulling it all together is our Catering and Kitchen Team who work to create beautiful platters full of our fine cheeses, exceptional charcuterie, delectable hors d’oeuvres, sandwiches or full dinners prepared to order. They take great pleasure in customizing each order to suit the customer’s specifications. With a pantry as wonderful as Formaggio has to offer, the possibilities are endless. Contact our catering team via email or you can view our catering menus online.
We also keep our freezer and refrigerator full of our own house charcuterie, soups, stocks and sauces as well as a few easy dinner options such as pot pies, mac and cheese, moussaka and mini meatloaves. Our refrigerator is stocked with hummus, tzatziki, chutney, herb dill spread and the addictive pimento cheese.