Travels and Tastes

Pio Tosini: Our Interview with Giovanni Bianchi Image

Pio Tosini: Our Interview with Giovanni Bianchi

“The company is 115 years old and sometimes you literally feel the weight, the call, and the challenge of those who ran the company before us,” says Giovanni Bianchi, grandson to Pio Tosini, who currently runs the family business along with his cousin, also grandson to Pio, Nicola Tosini.   Written by Leska Tomash – Recently,…

Three Ancient Parmigiano Reggianos and Their Revival! Image

Three Ancient Parmigiano Reggianos and Their Revival!

You know me, I like to start with a little history–brief, I promise!   Written by Leska Tomash – Parmigiano Reggiano, as the name suggests, is a cow’s milk cheese first produced in the Duchy of Parma, an area that lies between the small Italian villages of Parma and Reggio Emilia. As the name doesn’t suggest,…

Quintana Mahón: A Special Cheese from Menorca Image

Quintana Mahón: A Special Cheese from Menorca

“To refer to Mahón-Menorca cheese is to speak of dedication, tradition and respect for the environment, culture and customs from Menorca Island.” –Quintana family, master cheese ripening affinadores. Written by Leska Tomash – First, a quick geography lesson and run-down on Mahón cheese. Mahón is the capital and port of Menorca, Spain, the most northerly…

La Cabezuela cheeses: what dreams are made of! Image

La Cabezuela cheeses: what dreams are made of!

“We believe strongly in the necessity to recover the good food, traditions [and] history of our territory…through its amazing cheese.” Juan Luis Royuela, co-owner and director of Quesos La Cabezuela Written by Leska Tomash – Sometimes words like passion, determination, focus and commitment get tossed around rather casually, and sometimes they get put into concrete action…