Boston area chefs are often seen shopping at Salumeria Italiana. Recently, it was Tim Cushman of O Ya, called the best restaurant in the US by Frank 
Bruni. Along with La Valle San Marzano DOP tomatoes, he was buying Agribosco Italian Chickpea Flour. This flour, 100 percent organic and stoneground, is so terrior-centric that the location in Lazio and the grower, Dominic M., are listed right on the package. Tim (in photo at left) told us he was planning to experiment mixing the chickpea flour with soba (buckwheat) to create Japanese-style crepes. Mmmm!! We can't wait to try them.
He's not the only chef we've seen lately. One recent Saturday both Lydia Shire and her husband came in at different times to stock up for Towne, the new restaurant Lydia and Jasper White just opened on Boylston St. Lydia was looking for La Quercia lardo to use on a pizza. She now has a standing weekly order.
And earlier in the summer, Dante diMagistris scooted in right at closing to grab some Moretti Semola di Grano Duro for pasta. That must have been really fresh pasta!!
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