Jul 27th 2016
Former Cheesemonger Jason Sobocinski - Interview Series
Former Cheesemonger Jason Sobocinksi left Formaggio Kitchen in 2008 and has since been working nonstop to create a network of small food businesses in New Haven, Connecticut with a focus on quality, p
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Jul 18th 2016
Creative Cheese Pairings
Ideas for Your Next Cheese Plate from the Formaggio Kitchen Cheesemongers
When it comes to pairing cheese with beverages and condiments, there are a number of classic couplings and rules related to s
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Jul 8th 2016
Chef Michael Scelfo - Interview Series
Always a chef at heart, Michael Scelfo started working in kitchens during high school, and joined the Boston scene in the early 2000s. In 2009, Michael took the helm at Grafton Group's Temple Bar, and
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Jul 6th 2016
Pasta Shapes and Sizes - A Brief Look
These days, pasta comes in all shapes, styles, and sizes; ranging from traditional long strands of spaghetti to themed macaroni and cheese options. Formaggio Kitchen has a sizable selection of dried p
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Jun 28th 2016
Chef and Author Ana Sortun - Interview Series
Ana Sortun is the Executive Chef and partner at Oleana and Sofra, and partner at Sarma. Since opening Oleana in 2001, she has been acclaimed for her creative use of farm-fresh ingredients and eastern
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Jun 17th 2016
Chef Barbara Lynch - Interview Series
Since opening our doors over 30 years ago, Formaggio Kitchen has worked with some truly outstanding chefs and industry leaders. These inspirational individuals have become our close friends and partne
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