Extraordinary Food of Distinctive Quality
Asturias is known for its deep rooted cider tradition, but behind the legacy lies another, quieter craft: cider vinegar. Made with the same care and respect as the region’s iconic sidra natural, this vinegar captures the soul of Asturias. Rogers Collection is proud to introduce Llagar de Oles Cider Vinegar to the U.S., an artisanal…
If you’ve spent any time in Siena, you likely know the Morbidi name. For a century, they’ve been at the heart of the city’s culinary scene, from their historic storefront to their role in producing some of Tuscany’s finest cheeses and salumi. Now, as they celebrate their centennial, they’re embracing a new chapter, refreshing their…
In the heart of Piedmont, Italy, lies Caseificio Francesco Rabbia, a venerated institution in the world of artisan cheese-making since 1890. With their remarkable legacy and uncompromising dedication to tradition, they expertly blend age-old practices with contemporary innovation, offering cheese lovers a taste of Italy’s captivating culinary landscape. At the core of Caseificio Rabbia’s ethos…
Rogers Collection treasures the long working relationship we have with Bauma, our producer of Garrotxa IGP. In celebration of the recently awarded IGP status for Garrotxa cheese, which is the culmination of a 22-year effort on behalf of ACREFA – Association Catalan de ramaders I elabradors de Formatge artesa (association of Catalan cattle breeders and…
Located in Siena, S.A.L.C.I.S. was founded in 1941 as a cooperative to unify pork butchers facing restrictions during WWII. Then, in the 1960s, one of the original members of S.A.L.C.I.S., Armando Morbidi, saw the possibility for a rebranded version of the coop into a family company “SALCIS” also began production of the traditional sheep’ milk…
Les Moulins Mahjoub, nestled in the heart of Tunisia in the fertile Mejerda Valley, has garnered international acclaim for their high-quality food products and dedication to environmental stewardship. They have a deep commitment to organic farming practices and the preservation of the region’s culinary heritage. During our visits with them, we are continuously impressed with…
What’s all the buzz about Croatian olive oil? Well, did you know that independent producers from Croatia, formally part of Italy (more on this soon), make more than 450 tons of olive oil annually? Their oil is adored domestically and around the world. Flos Olei, which is considered by some to be “the Bible of…
Caseificio Paje merges the art of cheesemaking with environmentally conscious sourcing and practices. Situated within their local Piedmont community, they partner with three neighboring farmers to ensure an exceptional selection of raw materials. At the heart of Paje lies an unwavering commitment to sustainability and the art of traditional Piedmontese cheesemaking. Once professionals in the…
In Spain, ‘Artesanal’ means raw milk. And that is what Rey Silo has been doing for twenty years: making very distinct raw milk cheeses including their newest cheese, a blue, named “MAMÁ MARISA”. This cheese was crafted to express two qualities they deem essential in cheese: complexity and balance. Until now, the most recognized blue…