September 23, 2011 - Salumeria Italiana

city wine toursCityWine Tours brings a group through the North End every Saturday. After a few stops tasting wines, they're ready for something to eat and to pair with wines. Salumeria Italiana offers them tastes of cheeses, cured meats, and olive oils to add to the oenophile education. After all, one does not live by wine alone. Here's what two participants, who write a blog, said about the store and about Chef Raymond who told them all about cheeses, meats and EVOO. 

We love these tours and all of the visitors who come through -- Simmons College nutrition and nursing students who want to know about extra virgin olive oil and how to tell the good stuff, a tour from California curious about the store's history and its links to Italy, and the regulars at Saturday tastings who drop in to see what cheeses are especially wonderful that week. 

Almost everyone gets a taste of Rubio Aged Balsamic Vinegar before they go -- a delicious way to remember Salumeria Italiana.


July 19, 2011 - Salumeria Italiana

Bloggers have become a force in the food world, and we embrace the enthusiasm and DIY spirit that so many put into explorations of food and cooking. Recently Salumeria Italiana greeted nine area food bloggers who toured the North End, under the sponsorship of Bertolli. With Chef Raymond guiding them, the nine heard about the history of the store, and tasted delicious imported Italy cheeses and meats. Raymond told them all about extra virgin olive oil, giving a virtual regional tour of Italy as he did. And the tasting finished with a round of tiny spoons -- Rubio, our exquisite aged balsamico, what Raymond calls "love on a spoon." They all fell under the spell!

Of course, what bloggers do best is write about their experiences, so read on to hear why Salumeria -- and Rubio -- won their foodie hearts.

Food Anthropology Tastes Delicioso

July 13, 2011 - Salumeria Italiana

Professor Merry White's Food Anthropology class recently came into the store to learn about Italian foods. Chef Raymond told them about extra virgin olive oils, why it's worth buying artisanal pasta, and how to select cheeses. And tasting cheeses, meats, and olive oils made learning delicious.

Here's the story: