Extraordinary Food of Distinctive Quality
“Tomatoes for us in the south (of Italy) mean summer. When we see fresh tomatoes at the local store, it means summer is here, the beach, friends, the panino caprese with mozzarella that we take to the beach…and caponata with fresh tomatoes, tuna, olives and red onions… summer mode: ON.” —Giuliana Galati, Export Manager for…
“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. Recently, Giovanni and I conducted an…
You know me, I like to start with a little history–brief, I promise! 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, this cheese originated in farming…
Malt vinegars have become linked–if not exclusively, primarily–to fish-and-chips over the years. And it’s true: a dash, or a douse, if you prefer, is an essential and delicious enhancement to fish-and-chips. However, the times, they are a’ changin’ for malt vinegars. And a good, artisanal malt vinegar like Artisan Malt Vinegar? Winner of Taste of…
There are four versions in the Les Moulins Mahjoub “Family of Harissas” and when my samples arrive in the mail one afternoon, you bet I tear right into the box! I decide to pop open the Organic Tunisian Baklouti Harissa. I can smell deep notes of red pepper immediately–and the color of the smooth harissa…
“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. First, a quick geography lesson and run-down on Mahón cheese. Mahón is the capital and port of Menorca, Spain, the most northerly of the Balearic Islands–and little…
Much of the olive industry is doing whatever it takes to get those olives from the tree to your table as quickly as possible, but there is one family-run farm taking the time–and the salt–to do it right. Les Moulins Mahjoub has been using “traditional food preservation techniques of the Mediterranean” for over three generations.…
On January 28th, 2019 we hosted Ari Weinzweig, author and co-founder of Zingerman’s, to share his thoughts from his newly-released pamphlet, “The Art of Business.” We featured a live cracking and tasting of a wheel of 30-month old Valserena Parmigiano Reggiano, wine tasting, and more! Ari shared his latest thinking on business, art, and how…
Les Moulins Mahjoub: creating a one-of-a-kind Southern Mediterranean olive oil, all by hand, with a rich history of Berber tradition …If you know [the] efforts [that] must be made to achieve an authentic first cold press [olive oil] in its supreme mystery, [then you can] rejoice the soul of the oil master.” —Majid Mahjoub 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 Sometimes words like passion, determination, focus and commitment get tossed around rather casually, and sometimes they get put into concrete action and a dream can…