Travels and Tastes

Les Moulins Mahjoub, Makers of Ancient Tunisian Olive Oil Image

Les Moulins Mahjoub, Makers of Ancient Tunisian Olive Oil

Les Moulins Mahjoub—a Tunisian company committed to family, farm, history, organic, uncompromising taste and the revival of Berber tradition and cuisine. And, their New Harvest Olive Oil is here!   Written by Leska Tomash – This winter, the Rogers Collection crew travelled to Tunisia to visit the Les Moulins Mahjoub farm. The journey led them to…

The Beauty of Raw Milk Cheese Image

The Beauty of Raw Milk Cheese

Get Ready for a Raw Milk Cheese Culinary Adventure!  Written by Leska Tomash – We at Rogers Collection are really excited to offer an incredibly delicious and well-varied selection of raw milk cheeses. Eleven, to be exact! From delicate to robust, from subtle to intensely aromatic, from creamy to firm, these handcrafted cheeses will make your…

The Gualtaminos Pimentón Cooperative Image

The Gualtaminos Pimentón Cooperative

“The distinctive aroma and taste of Gualtaminos Pimentón De La Vera Paprika makes it one-of-a-kind. Give it a try and it will not only taste like a spice, but also a 500+ year-old tradition.” Written by Leska Tomash – Firstly, what is pimentón? Also known as paprika, pimentón is made by grinding dried bell peppers with a…

Halen Mon Smoked Water Image

Halen Mon Smoked Water

You know Halen Mon‘s carefully hand harvested culinary salts. But have you tried their new addition to the food and beverage scene? Smoked water! This inventive new product is not for quenching thirst, but rather for adding the perfect amount of smoke to flavor culinary dishes and cocktails. Water is filtered and “smoked” in Anglesey, Wales. Producing the water is a 10-day process…

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. Written by Leska Tomash – 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…

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 Written by Leska Tomash – 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…

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! Written by Leska Tomash – 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…

Introducing Arturo Sanchez Image

Introducing Arturo Sanchez

Written by Leska Tomash – 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…