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blog Category: Foods from Around the World

Provolone Rediscovered: Don Giovanni Auricchio’s Secret Recipe

posted on October 1st, 2018 by Roberto Lewis

In America, we're most used to eating provolone cheese on sandwiches. In fact, we consume giant amounts of it on sandwiches, pizzas, and party trays. However, the type we're accustomed to eating isn't the provolone treasured by Italians. Once you've tasted "true" provolone, aged in a cave in northern Italy, you'll feel your vocabulary for Italian cheeses expanding. A car is a car, but a Ferrari is a Ferrari. Provolone has been referred to as Italy's national cheese. Auricchio, a family-owned Italian cheese-making firm based in Cremona, leads the nation in provolone production. The Provolone Auricchio debuted in 1877, its signature flavor attributed to its proprietary rennet blend referred to as the "secret of Don Gennaro," after Gennaro Auricchio, the company's founder. Today, Auricchio credits the popularity of its product line to "ancient customs adapted to present day, yet preserved in quiet awareness..." Auricchio's cheese-makers bring their milk from dairy farms located no… Read More

Artisan Vegan Pasta in Twenty Minutes With Tiberino One‑Pot Pasta

posted on September 26th, 2018 by Roberto Lewis

When was the last time you had a pasta dinner that excited you? Linguini with Pesto Genovese, for example. Perhaps that’s a dish that can wait until Friday when there will be more time to shop for fun ingredients. But you’re not a machine.  Food is more than fuel. When we make a commitment to preparing simple and flavorful meals, we are giving ourselves more than the gift of improved health. We are making room to slow down and appreciate a sensory experience; to savor aromas, textures, and flavors. In an age where we spend most of our days anxious, time-crunched and under pressure, there exists an enormous temptation to deny ourselves a quiet moment in favor of efficiency. We’ll stop at a fast-food restaurant on the way home from work, instead of building a dinner out of whole food because we feel that we don’t have time for anything else. We don’t want to get home and realize that we can’t finish dinner because we couldn't find shallots.   The chefs at Tiberino… Read More

Take a Trip Through Taste: Italy Edition

posted on September 25th, 2018 by Roberto Lewis

If you’ve been following along with us as we share a few of our select favorite European cuisines, then chances are you’ve also been anticipating our tasting “arrival” in Italy. Any conversation about Italian culture would feel incomplete without an acknowledgment of its incredible food. The cured and roasted meats like Prosciutto Di Parma and Porchetta, the creamy cheeses like Bufala and Provolone, and the many pastas and wines of Italy are all legendary; and this month we are featuring stellar examples of each. You’ll truly have everything you need to put together a dazzling Italian dinner of your own. Here are just a few of the Italian imports we're excited to share with you. Meat, Cheese, and Pasta Imported from Italy... Parma Di Prosciutto Made in exactly one place on Earth -- the Emilia Romagna region of northern Italy -- Parma di Prosciutto - dry cured, thin-sliced, aged Italian ham - is produced according to a recipe that is nearly two-thousand years old… Read More

French Breakfast With Bonne Maman Preserves

posted on September 19th, 2018 by Roberto Lewis

We hope you’ve been following along as we journey through the cuisines of different cultures. We’ve finally arrived in France, a culture renowned for its food. Where do we begin? At breakfast, of course. And no French breakfast would be complete without a selection of fruit preserves from Bonne Maman. BREAKFAST IN PARIS The traditional Parisian breakfast will commence with a bread item, perhaps a toasted brioche tartine with cultured butter and wildflower honey. Add to that a warm croissant and an espresso with a dash of milk. Your choice of jam will determine the character of your meal. A tablespoon of Bonne Maman’s Lemon Curd will transform your buttered tartine into a smooth, rich treat you’ll need to close your eyes to savor properly. A dollop of their Raspberry or Apricot Preserves applied to the croissant, on the other hand, will provide a jolt of sweetness that will contrast nicely with each sip of espresso. IT'S NOT A JAM. IT'S A "PRESERVE." According to… Read More

Take a Trip Through Taste: France

posted on September 18th, 2018 by Leslie Thomas

Perhaps one of our very favorite cuisines, French fare just cannot be beat. With the most incredible array of creamy, sharp, buttery, and earthy cheeses; the most exquisite robust, sweet, and bubbly wine (and Champagne); delightful cured ham, the best breads, flaky and decadent pastries, and so, so much more, the country offers more deliciousness than we could even begin to put into words. This week, we’ll be celebrating France with just a few of our most-loved items too. From Bayonne de Jambon to Croque Monsiers to Beillevaire Comte, we’ll have in-store tastings all week long plus special pricing on some select French items too. Croque Monsieur This sandwich is the French version of the American grilled cheese but with French ham. And dare we say, it's way better? Creamy and melty Gruyere cheese paired with the salty ham, sandwiched in perfectly buttery grilled bread - it's heaven. You can find these delicious beauties in our deli case most days too! Try our version in… Read More

Imported from Scotland: Mackays’ Chutneys

posted on September 17th, 2018 by Roberto Lewis

You might be accustomed to the tangy contrast cranberry sauce can bring to a plate of turkey and rosemary potatoes, or the way a tablespoon of sweet pickle relish can enhance the flavor of a hot link. In the United States though, we’ve only glimpsed at the potential of relish and chutney pairings with savory dishes. That’s why we’re featuring Scotland’s Mackays chutneys and preserves this month. This is your chance to experience a culinary tradition that began in the Scottish lowlands two hundred years ago. According to legend, on a stormy night in the 18th century, rough seas forced a Spanish shipping vessel to drop anchor off the shore of Dundee, a port town on the north bank of the Firth of Tay. The ship carried bitter oranges, ripened in the sun of Seville. A local grocer brought a case of the oranges home to his wife, who, finding their flavor too harsh for standard use, boiled them in sugar water and created the first iteration of an iconic recipe: Dundee… Read More

Party Planning 101: Building the Perfect Cheese + Charcuterie Board

posted on September 17th, 2018 by Leslie Thomas

When it comes to planning the perfect party appetizer that allows guests to nibble and mingle, there's one spread that generally ranks supreme. Everyone loves it - even if they've never heard the proper name for it. Charcuterie. We know it sounds rather fancy - especially if you're not a regular connoisseur of it. But, it's basically just a selection of cured meats with accompaniments of cheese, olives, crackers or crusty bread, and a sweet little something like preserves, chutney, or jam. Some charcuterie boards include almonds too while the more antipasti style will often include roasted red peppers and artichoke hearts alongside the salty meats and cheeses. So how does one build a great charcuterie board? Well, that's a loaded question - and can involve some trial and error, depending on your guest's taste preferences. But we're giving you a summarized "how-to" guide of sorts on the delicious party app. Because it's great for everything from fancy cocktail attire soirees to… Read More

Charcuterie Challenge – Winner Scores $300

posted on September 12th, 2018 by Leslie Thomas

Charcuterie Challenge Rules + Prizes listed below... (contest runs through October 7, 2018) In our humble opinion, charcuterie = life. We're kinda obsessed with a giant board topped with prosciutto, salami, Pâté...and of course, the oh-so-necessary add-on of cheese - sharp, creamy, crumbly, and firm. Add to the charcuterie and cheese some crusty bread or crunchy sea salt crackers and you have the perfect vessel for the meaty and cheesy goodness. If you're a serious charcuterie connoisseur though, it won't stop there... Add something sweet to off set the sharp and salty cured meats and cheeses like Orange Blossom honey, fig jam, or a chunky chutney. And if you've got the urge to really impress, go on ahead and top off all of the above with a little something extra like briney olives or buttery marcona almonds. Oh yes, charcuterie is just about as divine as it gets. And it's not necessary time consuming either. With some knowledge or friendly help in the cheese/deli… Read More

Discover Scotland Fare at Bristol Farms

posted on September 10th, 2018 by Leslie Thomas

Every Fall, we celebrate culinary traditions from a few of our favorite counties. This week, we’re admiring Scotland - a country known for its amazing landscape but often forgotten about when it comes to its delicious food. From tasty cheddar cheeses like Orkney Smokey Red Cheddar to delectable chutneys like MacKays caramelized red onion chutney to savory snacks like Mackie’s Potato crisps, we have a diverse selection of Scotland’s best… We also have the famed and seafood lover praised Loch Etive Steelhead Trout imported directly from Scotland. You’ve never enjoyed trout quite like this before. It will make for one memorable fish dinner, we assure you. Loch Etive (Loch means “lake” in Scottish, in case you were wondering) is in Northern Argyll on the west coast of Scotland. Loch Etive Steelhead Trout are raised in this very remote, pristine environment with pure waters and fast-flowing currents. High in Omega-3 oils, the sashimi-grade trout is suited for all… Read More

Sweet, Savory, Spanish: Mitica Honey & Queso Manchego

posted on September 4th, 2018 by Leslie Thomas

Sweet dreams are made of (Manchego) cheese. Queso Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurized sheep's milk and is one of the popular sheep's milk cheeses from Spain. Did you know...the unique pattern on Manchego's rind honors a time when the cheese was wrapped in sheets of woven esparto grass? Pretty cool little tidbit for all you cheese lovers... Authentic queso manchego is only made from the Manchego sheep's milk. Manchego cheese is made from both pasteurized and unpasteurized milk. The farmhouse version is produced from unpasteurized milk while the industrial version is produced from pasteurized milk. A buttery texture with a sweet, lingering flavor, manchego cheese is quite delicious on its own but we recommend pairing it with Mitica Orange Blossom Honey and some lightly salted crackers for a heavenly sweet and savory treat. Or if you really want to take it to the next level, consider adding… Read More

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