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From Our Editors
Formaggio Fine Foods owner Jody Sigurdson-Longo, a Red Seal chef and graduate of Dubrulle Culinary Institute, strikes a balance in her cuisine by serving time-tested gourmet recipes alongside dishes that embrace the latest culinary trends. During her cooking classes, groups prepare dishes such as handmade ravioli, stuffed with butternut squash and mascarpone cheese and flavoured with brown butter and sage. For special events, Jody’s typical catered platter might include snacks such as brined olives, shaved prosciutto, and stalks of asparagus with which to gesticulate wildly during conversations. The shop also stocks a wide selection of imported cheeses such as manchego, a sheep milk cheese from the Mancha region of Spain, or Roaring 40's blue cheese from Australia's King Island Dairy. Jody also creates treats for on-the-spot enjoyment, such as panini sandwiches stacked with prosciutto di Parma, frothy cappuccinos, and 49th Parallel coffee.
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