I recently had the opportunity to attend a small festival of food producers in the Extremadura region of Spain with fellow food buyers representing small shops as well as large distributors from around the world. I had never been to Spain before and was thrilled to be able to visit a country with such a rich and diverse culinary history – and to be able to discover new and delicious products for our stores. Continue Reading »
Posted in Cheese, Meats & Charcuterie, Spain, Travelogues | Tagged acorns, Berrocales, Cabra Berrocales, Cheese, Chiviri, Chorizo de Iberico, eau de vie, El Chamizo, food, Iberico, Iberico pig, jamón, Jamón Iberico, Jamón Iberico de Bellota, José Antonio, Lomo de Iberico, Mil Ovejas, pata negra, Queseria Berrocales Trujillanos, Spain, travel, Trujillo | Leave a Comment »
After working for Slow Food for many years, Sandro Barosi of Cascina Corte decided to purchase a small, six hectare farm and winery in Dogliani, Piemonte. Located about 30 minutes south of the esteemed village of Barolo, Dogliani is considered one of the most noteworthy areas for the cultivation of Dolcetto grapes. In fact, the name “Dogliani” has come to imply the varietal, and winemakers are no longer required to put the name Dolcetto on the label. Sandro Barosi’s Pirochetta, is a unique expression of the Dolcetto. He produced his first vintage in 2003.
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Whenever I attend ‘Cheese,’ the biennial cheese festival in Bra, Italy – or the VinItaly wine festival in Verona – I always marvel at the ability of the Italian women to walk in high heels on ancient cobblestone streets. Continue Reading »
Domantas Užpalis is the creative chocolatier behind Chocolate Naive. Based in the small town of Giedraičiai, Lithuania (population of less than 1,000), he is one of very few bean-to-bar producers in Europe. Domantas does everything from sourcing the cacao beans, to roasting, winnowing, conching and tempering, all in a small farmhouse next to lake Kiementas on the Eastern side of Lithuania. Continue Reading »
Fall is in the air, but before we trade the summer bounty of local fruits and vegetables for the dark days of winter (and endless cold-storage beets and potatoes) there’s still the fall harvest to look forward to — the time when hearty root vegetables are fresh and exciting; a rustic prelude to the winter holidays.
Going to school in upstate New York, harvest time was always my favorite. The excitement of a new semester was accentuated by the chance to experiment with the season’s best local produce, and scouring farmers markets for new ingredients is how I fell in love with “nose-to-tail” vegetable eating. While we don’t have to eke out every last nutrient from our food supply to survive, using all the edible parts of vegetables can be both practical and fun. Continue Reading »
In my house, no gathering with friends and food is complete without vermouth. On hot summer days, I love an Americano on ice to cool off and prepare my palate for cooking and eating. On chilly winter evenings at the end of a long meal, I love a darker style vermouth to settle a full stomach. Even as a wine lover, vermouths are some of my favorite drinks. Their complex, layered herbaceousness have just the right balance of bitter and sweet. Today, I wanted to talk about two of my favorite Italian vermouths: a classic dark vermouth from the House of Cocchi, one of the original Torino vermouth makers; and the other, a limited production white vermouth from chemist-turned-vermouth producer Mauro Vergano. Continue Reading »
Posted in Beverages, Drinks & Cocktails, Italy, Pairings, Producer Profile, Wine | Tagged Black Scottish Cyclops, Brun de Noix, Cocchi Americano, Cocchi Vermouth di Torino, cocktail, cocktails, Giulio Cocchi, House of Cocchi, Mauro Vergano, recipe, Recipes, Vergano, vermouth, Wine | 2 Comments »
We are very excited to introduce Idilio Origins chocolate bars to our shelves. Idilio was the first Swiss chocolate company to specialize in finding the best cocoa plantations to make single-origin, single-plantation bars. Working hand in hand with farmers, Idilio oversees everything from harvesting to fermentation before the beans are then sent to Switzerland where the beans are transformed into beautifully refined bars of chocolate. Continue Reading »