Travels and Tastes

Trikalinos Sardines Image

Trikalinos Sardines

The Trikalinos journey began way back in 1856 when the Trikalinos brothers started Grey Mullet Avgotaraho production and trade in Etoliko, Greece. Avgotaraho—or Bottarga as the Italians call it—are whole mullet roe sacks, dried and preserved in beeswax. I could go on and on about how delicious and healthy Trikalinos’ Avgotaraho is, but I’ve already…

Pio Tosini: The Art of Making Prosciutto di Parma Image

Pio Tosini: The Art of Making Prosciutto di Parma

“Quality doesn’t just happen. It is always the result of smart choices.” – Pio Tosini For over 110 years, the Tosini family has cured legs of prosciutto in the small town of Langhirano in Emilia Romagna, Italy. It all began with Pio’s father, Ferrante Tosini, who slaughtered pigs and cured the meat in the back…

So healthy the benefits have been certified! Image

So healthy the benefits have been certified!

Biolea Greek olive oil earns EU Certification for high levels of polyphenols—meaning great taste and great for you One of our earlier blogs titled “Greek Superfoods” highlighted—you guessed it—Greek foods that are indeed super, on many counts. One item on the list was the Greek olive oil Biolea (pronounced Bee-oh-lay-ah) for its excellence in artisanal…

Introducing Arturo Sanchez Image

Introducing Arturo Sanchez

The passion, dedication and skill of the Sanchez family date back to the late 19th century when they started to cure pork in the Candelario mountains of Spain—the legendary site of production for the hams and sausage of the Royal House of Spain. Later, the Sanchez family established their Iberian meat company in Campillo de…

Gentile and Ravida at Solo Italiano, Portland ME Image

Gentile and Ravida at Solo Italiano, Portland ME

A Dinner with Gentile and Ravida at Solo Italiano with Chef Paolo Laboa In a time of big, global business, it sometimes seems that human connections get swallowed up by massive-scale commerce. What happened to people knowing your name? Can family businesses still thrive in this competitive market where speed and low-cost reign supreme over…

Golfera Mortadella of Bologna Image

Golfera Mortadella of Bologna

Deep silence and wide-eyed stares often follow the first delicate, velvety taste as the flavors of coriander, white pepper and anise unfold.  All over the United States, time and time again, Italian expatriate chefs finally find the words which are always a variation on the same sentiment: “I am brought back to my childhood.  To…

Pastificio Gentile the Golden Pasta! Image

Pastificio Gentile the Golden Pasta!

  Pastificio Gentile first opened its doors in 1876 and is one of the only remaining historic, artisanal pasta producers that helped to establish Gragnano as the city of pasta. Today, Gentile remains a small family owned company.  Pastificio Gentile – 26 Pasta Cuts Available 100% Native Italian Semolina The selected semolina wheat used in this pasta is…

Flower of the Oil Image

Flower of the Oil

“Once, I dropped in and mentioned that I’d been to Baena to see the Núñez de Prado brothers. His eyes widened. It was as though I’d told a country Imam that I had just returned from Mecca.” So reads a reference in Mort Rosenblum’s book “The Life and Lore of a Noble Fruit” to the…