Extraordinary Food of Distinctive Quality
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! This winter, the Rogers Collection crew travelled to Tunisia to visit the Les Moulins Mahjoub farm. The journey led them to a family and community…
Get Ready for a Raw Milk Cheese Culinary Adventure! 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 heart sing! Raw milk…
Marqués de Valdueza Artisanal Raw Honeys in Four Unique flavors… Any combination make a special holiday gift! Since 1624, beekeeping has been an important part of crop pollination at Marqués de Valdueza “MdV” and has been a vital part of the Spanish estate’s operations. By now, you are familiar with their olive oil (Marqués de…
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…
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…
“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…
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…
I’ll get to the cheese, but first we have to talk a little about meat. Originally a salami producer, SALCIS— an acronym for Societa Anonima Lavorazione Carni Insaccati Siena—was founded in 1941 during World War II as a way to unify all the Tuscan Salami producers in the area of Siena. The society is owned,…
Making the exceptional even more so with Marqués de Valdueza mill improvements When you already make a world-class olive oil like Marqués de Valdueza, how do you go above and beyond and make the exceptional, well, even more exceptional? Let’s just say it’s kind of high-tech and it involves things like “milking” procedures, a tree-to-deposit…
A Dinner with Pasta Gentile 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 integrity…