Bonus Recipes Featuring Barber’s 1833 Vintage Reserve Cheddar Absolutely one of the best white cheddars we have in our store, the Barber’s 1833 Vintage Reserve Cheddar is aged at least 24 months before its made available, making it deliciously creamy with both savory and sweet notes. The Barber family have been in the cheese-making business [...]

In the Kitchen with Sigona’s for Passover and Easter When it comes to food, this time of year is one of the most meaningful and festive as the next week marks one of the most widely observed times of the religious year for Christian and Jewish families. Our Sigona family knows more about the Easter [...]

Sigona’s Olive Oil of the Month: April 2012 With March arrived the first day of spring, although it was difficult to tell due to the rains that came crashing down from the clouds above. While the entire Bay Area is still desperate for more precipitation – the National Weather Service has stated that we’re still [...]

In the Kitchen with Sigona’s featuring Spectacular Cheeses We have some incredible cheeses on sale this week at Sigona’s…savings this extreme don’t come around too often, so hurry in to try these cheeses today! The following are recipes for a few of our super-sale cheeses – including one you can get for free next week, [...]

Bonus Recipes featuring Sigona’s Dark Maple Balsamic From ham to Brussels sprouts to pot stickers, our Dark Maple Balsamic is guaranteed to tickle your taste buds. This balsamic is a first-of-its-kind and is made using real, 100% pure maple produced by a small family farm in Vermont. Try out some of these recipes below and [...]

Robbie Sigona’s Produce Tips: Cherimoya When selecting a Cherimoya, keep in mind that a ripe fruit will be heavy for its size and have a slight give (yet shouldn’t feel too soft or squishy). Surface scars are ok – they’re likely from the branches, twigs and leaves surrounding the cherimoya while it grew on the [...]

In the Kitchen with Sigona’s featuring Cherimoya Most cherimoya enthusiasts have a favorite way of eating cherimoya, whether it be out of hand, in a fruit salsa, or frozen and added into a smoothie…it’s such a unique and versatile fruit! My personal favorite is to simply split a cherimoya and share the other half with [...]

New from Right Brain Kitchens: Emerald Isle Citrus Jam Dollop on some green for St. Patty’s! Note: No leprechauns were harmed during the production of this jam. You remember Joe Loewinsohn, maker of Right Brain Kitchens jams & marmalades. He’s also a Sigona’s employee and one of the most knowledgeable foodies around! To tempt your [...]

In the Kitchen with Sigona’s: Celebrating St. Patrick’s Day We can’t let St. Patrick’s Day go by without offering a few traditional Irish recipes! Here’s a complete menu, from bread to entrée to dessert. Enjoy! Mrs. O’Callaghan’s Soda Bread Peter, our wine and beer specialist, has an Irish heritage and said without hesitation that we [...]