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Lauren Zaira visits with Franca Franzoni at her home and honey laboratory in the hills just outside Florence.

Wearing her white lab coat, Franca was busy scraping wax from the wooden frames, readying them to put into the centrifuge that separates the honey from the wax, before putting the honey in a holding tank for 20 days.  In the lab are stacks of colorful bee hives.  Franca tells me she decorates them so the bees can recognize them.

What a lovely day!  My translator, Anna Mignani picked me up from my rented apartment in Florence and drove me up and through the hills of Florence, passing through the small town of Grassina leading through hillsides filled with olive trees.  Passing an old large church, we came upon Franca’s rented home, a simple stone-built home with space for her laboratory.

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For Urban Farming newbies and experts alike, The Pasta Shop will be featuring all the products you need for DIY bliss this weekend, such as:

- Cheesemaking Kits and Supplies, from rennet to cheese cultures
- Vinegar Mothers, to make your own vinegar from your leftover wine
- Canning Jars and Pectin, to make your own jams and preserves
- Curing Salt, to make your own salamis and charcuterie
- Seeds, to plant your own garden
- Yeast and Flour, to make your own bread

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The Pasta Shop Cheese Program Director, Juliana Uruburu, shares her recent travels to France, home of Camembert.

On a quick trip from bustling Paris to the calm, grassy hillsides of Normandy, my sister, Christine, and I had the pleasure of joining up with a small contingency of fellow cheese professionals from the United States. We were all headed out to the Pays de Auge to visit with Graindorge, the premiere cheese producers of Camembert, Livarot, Pont l’Eveque and Neufchatel. Lee Smith – owner of Cheese Connoisseur Magazine, Robert Morbidelli – Specialty Cheese Import buyer for Tony’s Fine Foods, Cecile Delannes – French Cheese Ambassador for the US, my sister and I could hardly contain our excitement.

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It’s hard to believe a month has already passed since the Winter Fancy Food Show in San Francisco. We have to admit, tasting your way through over 1,300 booths of food and beverage at these mammoth shows can be a bit grueling (I know…poor us!), but we always have a great deal of fun. And last month we tasted everything from bacon jam to pickled sea beans!

Some of our favorite finds from January are gracing our shelves already, so please come by and have a taste. (Maybe it’s harder to believe that we’re already preparing for the next show in DC this summer, but there’s always new products to find!)

A few of our favorite fancy food finds:

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The Pasta Shop’s Sandy Sonnenfelt, gets in touch with her taste buds:

Recently, I was delighted to have the opportunity to attend a seminar called Salt and Pepper – not so Black and White, at the Winter Fancy Food Show in San Francisco. When I arrived, I was quite puzzled to find a place mat that had six containers of salt arranged in a line and an equal number of containers of chiles next to that; I was expecting peppercorns! Very quickly, the presenter, Keith Keogh, dispelled all our preconceived notions about the seminar by explaining that chiles have been referred to as peppers in common parlance dating from Columbus’s return from the New World with this new and spicy vegetable, the chile. We were indeed about to explore salt and chile, not salt and peppercorns.

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