Rogers Collection has added GOLFERA Italian mortadella and GOLFERA Braceri (grilled/cooked ham with herbs) to its catalog. These products are now available for the first time ever in the U.S. market at select specialty retail shops across the country. Representatives from GOLFERA, a family owned and operated company, will kick off their official entry to the U.S. marketplace at Rogers Collection’s booth during the June 2016 Summer Fancy Food Show in New York.
Rogers Collection is importing three types of GOLFERA mortadella: with and without pistachio, and mortadella with black and white truffle shavings (not oil). Rogers Collection and GOLFERA partnered together based on their shared commitment to high quality standards.
GOLFERA was founded in the early 1960s in the small and ancient village of Lavezzola in Italy’s Emilia-Romagna region (near Bologna). Lavezzola has always embodied a long-standing bond between food and landscape and is famous for traditional Italian charcuterie. GOLFERA maintains complete control over their production chain. This starts with animal welfare, humane feeding and breeding and no antibiotic use after the third month of an animal’s life. Each step leading up to the production process, occurs within a few kilometers GOLFERA’s Lavezzola facility resulting in the lowest possible environmental impact. The company sources its pork from a single farm of Italian born pigs to make a dedicated production exclusively for Rogers Collection.
GOLFERA guarantees full cycle traceability and technical production know-how. The mortadellas and cooked hams are made with genuine “clean” labels, meaning free of dairy, gluten, monosodium glutamate, nitrates and nitrites. The mortadella’s pistachios are Sicilican, and the black truffle is from Bologna — both ingredients strictly Italian sourced. Likewise, GOLFERA uses only fresh, high quality cuts of shoulder meat (no tripe or lesser cuts), fat from the neck of the animal, and warm spices to achieve superior taste.
GOLFERA is committed to sustainable production. It draws 100 percent of its electricity needs from renewable sources and has developed eco-friendly packaging with low environmental impact for its products. Each GOLFERA shipment for Rogers Collection is made to order and guaranteed fresh.
Victoria Fine Foods and Sur La Table are launching a new line of artisanal pasta sauces created exclusively for the Sur La Table customer.The line consists of the following five varieties:
All sauces come in 24-ounce jars and are available in Sur La Table stories nationwide, as well as on the Sur La Table website and catalog. The suggested retail price is $12-$13. All sauces, except the Vodka variety, are Non-GMO Project verified.
Just like Victoria’s premium and Organic sauce lines, the Sur La Table artisanal sauces are made with just a handful of ingredients which are featured prominently on the front of the label: ripe plum tomatoes, fresh onions, fresh garlic, fresh basil, olive oil and salt. No artificial flavors or colors are ever added.
The Sur La Table artisanal pasta sauces owe their rich flavor to the superb quality of the tomatoes and a slow kettle-cooking process. The San Marzano-style plum whole tomatoes are grown in the volcanic soil of coastal Italy, long considered the source of the world’s finest tomatoes, and slow cooked them in small batches with fresh, hand picked basil, fresh garlic, and fresh onions.
“This is Victoria Fine Foods’ first co-branded partnership, and we are thrilled to be launching this venture with Sur La Table,” says Tim Shanley, CEO, Victoria Fine Foods. “Our brands and mission are very similar, with a focus on the highest quality, best-tasting ingredients and the desire to help consumers achieve kitchen victories every day.”
by Lorrie Baumann
Start-up company Cibo California, founded last year, has reached exclusive distribution agreements for artisanal products previously unknown in the United States and is ready to launch them into the American market. Cibo California CEO Massimo Cannas says he spent months and even years persuading families that make artisanal Italian food products in traditional ways to share these products with the American market and to trust his company with that mission.
One of those product lines is Campofilone egg pasta from the Pastificio Decarlonis Srl, a family company run by brothers Paolo, Pietro and their father Enzo Decarlonis, who agreed to hold a “serious family meeting” after a long conversation with Cannas that ended with the decision that they were ready to enter the American market. “I spent several years convincing this family to start selling their products to the United States,” Cannas says. “We are the only company that is able to import their products to the U.S.”
The company is located in the Marche region on the eastern coast of Italy, directly across the Adriatic Sea from Croatia and separated from Florence by the Appenine Mountains. It’s a beautiful part of the country with an uncontaminated environment, and the pasta made in the tiny village of Campofilone is protected by the Italian government with an IGP designation, “Maccheroncini di Campofilone I.G.P.,” which means that the pasta can be traced back to this geographic area. “It’s only there that they can use this name, the Campofilone pasta,” Cannas says. “Only there, by the law, are people authorized to produce this kind of pasta and authorized to call it Campofilone pasta.”
Made with just egg and flour, with no added water, the Campofilone pastas cook in just two minutes. “They make this pasta using just flour and hand-cracked local, fresh eggs. This is what makes the difference,” Cannas says. “One by one, the eggs are cracked by a team of ladies. They must be quick.” Federico Pavoncelli, Vice President of Cibo California, says that one of his favorite recipes for the Decarlonis Maccheroncini di Campofilone IGP is Maccheroncini with lobster. “Very simple, quick to cook and delicious,” he says. He makes it with some chopped onion, chili pepper, a whole lobster and some white wine. He cooks the Maccheroncini separately for just one minute and then tosses it with the lobster sauce. “All this in no more than a minute. Serve it and enjoy!” he says.
Americans are familiar with the name Giuseppe Verdi as the composer of “La Traviata” and “Aida,” among other operas, but today’s Giuseppe Verdi is making vinegars at the Acefificio Aretino in Tuscany in the beautiful medieval city of Arezzo. Cibo California is offering the Verdi brand vinegars in a wide range of products for which it is the exclusive importer into the U.S. These include balsamic vinegar, red and white wine vinegars, organic red and white wine vinegar, red and white wine vinegar made with IGP Chianti wine in Tuscany, apple vinegar, and, very specially, blood orange wine vinegar made with blood oranges cultivated in Sicily. “This is something different, something unique,” Cannas says. “I tried it with a smoked salmon carpaccio and very thinly sliced sweet onions, a little radicchio, and a little lemon juice. It’s delicious.”
Cibo California is also importing a range of innovative high-quality products made with white and black truffles from Tartuflanghe, which is recognized as one of the world’s leading producers of truffles from Italy, according to Cannas. “Tartuflaghe is the master. We are talking about a very high-end product, the Louis Vuitton of the truffle industry,” he says.
The company based in Alba, Piemonte, is recognized as a leader, not just for the quality of its truffles but also for the elegance of its packaging, both for its retail and foodservice products. “This is a company that does a lot of research. They are not following the market. They are anticipating the trends in the food industry worldwide,” Cannas says. “It’s more expensive than the average imported truffle products, but in two or three bites, you see the stars, the best expression of an extensive line of truffle specialty products.” Tray the Parmiggiano Reggiano Cream with Truffle, or the Truffle Butter or the Acacia Honey with White Truffle!
Delizie di Sardegna and Sarda Affumicati are Cibo California’s source for bottarga, both from tuna and mullet. Bottarga is salted, cured fish roe, with mullet bottarga traditionally being produced in Sardinia, while tuna is used in Sicily. Most people prefer mullet bottarga for its flavor, which is less fishy than the tuna bottarga, Cannas says. “Bottarga is extracted from the fish and cleaned and covered with salt and put in a special drying cellar for a very slow drying process. In the last century, this process was done just under the sun,” he adds. “Today, bottarga is made in a drying system that produces an even better quality, flavor and consistency. Then it’s vacuum-packed and shipped all over the world.”
The bottarga is offered as the baffa, the egg sacs which have been extracted and processed whole, as well as grated or powdered in 40-gram jars. The baffa is vacuum-packed and sold at weights between 70 and 200 grams, with the best seller at around 100 grams.
“Add it to pasta to add a special flavor to any kind of meal. Over pasta, rice or soup, on top of a cioppino, drop a few drops of olive oil infused with grated bottarga,” Cannas says. “Or the bottarga is fantastic grated, a little spoon on top of grilled pork chops. This is the Sardinian way. Just use a little sprinkling of the bottarga to finish the meat after grilling.”
“With the baffa, you just slice the bottarga very thin, slice fresh artichoke heart, mix those together, add extra virgin olive oil, little bit of salt and two-three drops of lemon. This is all. You are in paradise,” he says. “That is a delicious appetizer that is offered in every restaurant in Sardinia. Instead of artichokes, you can use celery and add some cherry tomatoes.”
For dessert, Cibo California is importing biscotti and cookies from Grondona Pasticceria Genovese, a very traditional baker-biscottificio in Genoa since 1820. The pastries are made with simple ingredients of the highest quality, including, Cannas says, a lot of butter. Grondona products are made with La Madre Bianca, the company’s mother yeast, in which baker’s yeast and beneficial bacteria have been nurtured for almost two centuries. The process for feeding, tending and dividing the yeast has been kept a secret through four generations of the Grondona family – the art is rare today even in Italy, according to Cannas. “They are starting right now to enter the U.S. market, and we have been able to become exclusive importer for western U.S.,” he says.
Likewise, Grondona recipes are based on almost 200 years of tradition. Today, the company is operated by Orlando Grondona and his family. His son, Andrea Grondona, is in charge of the export division. “I took the airplane, I go to Genoa and I spent two days with Orlando and Andrea, the son. They are two wonderful human beings. Orlando is a lovely person, a genius, a master in the biscotti and cookie industry, not just in Italy but in the world. He is also a master wine expert and collector,” Cannas says. He is importing four Grondona products: the Baci di Dama in 100-gram packages, super-delicate and rich with real butter, honey, 14 percent chocolate and 17 percent hazelnuts; Canestrelli Antica Genova in 100-gram packages, in the shape of stars, 25 percent butter, lemon juice, Madagascar vanilla pods and packaged with a small packet of icing sugar intended to be sprinkled onto the cookie just before eating; Cuori Mori, heart-shaped and rich with butter, 9 percent chocolate and 3.5 percent cocoa; and Pandolcini Antica Genova, a miniature version of a cake that’s traditionally bought on the way home from church on Sunday to be served with Sunday’s lunch. It’s made from wheat flour, butter, 30 percent sultana raisins, orange peel, apples, pears, pineapples, 2.3 percent pine nuts, fresh eggs and lemon juice.
Cibo California is currently seeking account executives and distributors for southern California and other areas in the western U.S. Anyone interested in evaluating local distribution agreements for both foodservice and retail products is invited to contact Cannas at 949.230.6866 or email firstname.lastname@example.org.
Seviroli Foods, Inc., creator of artisan filled pasta and sauces and the world’s largest frozen tortellini manufacturer, has announced an asset purchase of D’Orazio Foods, Inc, also a purveyor of frozen Italian fare, such as shells, crepe manicotti, stuffed rigatoni and more.
This acquisition represents a key portion of Seviroli Foods’ strategic plan in expanding its market share. The D’Orazio organization will be folded into the Seviroli Foods organization, preserving the long-honored family traditions and cultures important to both companies. Both launched in the 1960s, the combination of these two venerable businesses will further increase the overall capacity to meet customers’ needs.
Italian Foods Corporation introduced white balsamic pearls at the 2016 Winter Fancy Food Show, making it easy to bring the fun–and gourmet flair–of molecular gastronomy to American tables.
The new Romantica® white balsamic pearls are translucent, jelly-like spheres of white balsamic vinegar that are a made through the science of molecular gastronomy, said Francesca Lapiana-Krause, General Manager. The white pearls were added because of the interest in the black balsamic pearls Italian Foods Corporation began importing last year, Lapiana-Krause said.
The pearls also have been repackaged. The clear 1.75 ounce jars are topped with sleek metal lids embossed with Italian Foods Corporation’s sun face logo and wrapped in a white sleeve with the red heart that is the Romantica brand icon, Lapiana-Krause said. The sleeve leaves the sides of the jars exposed so consumers can see the tiny vinegar globes within.
Balsamic vinegar pearls deliver small bursts of sweet-tart vinegar flavor and add visual interest to dishes ranging from cocktails to dessert, Lapiana-Krause said. They pair especially well with salads, fish and meat courses, fruit desserts, or can serve as a pretty garnish, she said.
The balsamic pearls have a suggested retail price of $12.99. More information is available by calling 1.888.516.7262 or online at http://www.ItalianFoods.com and https://www.Facebook.com/LaPianaItalianFoods.
Italian Foods Corporation is introducing a new display shipper for its best-selling La Piana shelf stable stuffed pastas at the Winter Fancy Food Show.
The shipper holds 48 of the 8-ounce packages and may be used as an end cap or stand alone display, said Francesca Lapiana-Krause, general manager. It contains four flavors of the pasta and opens to about 5 feet high with a footprint of just 10 by 18 inches. Orders will be taken at the show for shipment in February, Lapiana-Krause said.
Flavors include Mezzaluna with Gorgonzola, Tortellini with Cheese, Mezzaluna with Basil Pesto, and Ravioli with Squash. All of the stuffed pastas are imported from the Lombardy region and are shelf stable for 15 months. The pastas have been repackaged into a recyclable plastic bag featuring a matte finish and elegant design of soft grey and yellow with a clear window allowing consumers to view the pasta. A squared bottom keeps the bags neatly displayed. The 8-ounce stuffed pastas have a suggested retail price of $4.99. They also are available in 1-pound boxes with a suggested retail price of $6.19 to $7.19.
The products in the new Ariston line of organic balsamic vinegars are characterized by a perfect balance between sweet and sour. This product is made exclusively with organically farmed grapes, without pesticides involved. The entire production process is certified in order to guarantee consumers compliance with the highest organic farming standards, guaranteed by the CCPB certifying body.
To make the vinegars, the grape must, cooked over a direct heat in an open vessel, simmers slowly and is concentrated until it is reduced to about one third of its original volume. It is then placed in the attic, in a series of casks of oak wood. Here the balsamic vinegar passes the years acidifying and aging until it has reached a balance that only the alchemy of time can provide, prodded along by the masterful hands of artisans.
This balsamic is naturally dark and dense, with a 5 percent acidity content. Add some over strawberries or on your favorite salad to add complexity.
For more information, call Ariston Specialties at 860.224.7184.
As part of Italy’s “Extraordinary Italian Taste” campaign, aimed to promote authentic Italian food in the United States, Italy will become the first-ever partner country of the Winter Fancy Food Show in San Francisco next year.
Under the “Extraordinary Italian Taste” banner, food companies from most Italian regions will present their best in pasta, cheese, olive oil and cured meats to buyers looking to bring more specialty food from Italy to U.S. consumers.
“There is a noticeable change in consumer trends,” said Maurizio Forte, Italy’s Trade Commissioner in the U.S. “Americans are increasingly enjoying authentic Italian food, the Mediterranean diet, which is tastier and healthier. We now need to take advantage of this trend. It’s the right time to go full speed ahead.”
According to the latest data from the U.S. Department of Commerce, Italian food exports have climbed 24 percent in the first nine months of 2015, with products such as Italian olive oil, cheese and pasta ranking as number one in their individual sector.
“Food from Italy has long set the standards for excellence in the U.S.,” said Ann Daw, President of the Specialty Food Association. “Our partnership will further raise awareness of the authenticity, taste and quality of Italian food. Together we are changing the way consumers eat.”
The Italian Trade Agency enjoys a long-standing partnership with the Specialty Food Association as well as the key Italian food and wine shows, such as Vinitaly, Cibus and Tuttofood. Italy has long been the largest international exhibitor at the Fancy Food shows.
Carla’s Pasta’s new line of frozen, ready-to-eat pastas and pestos will be launched at all 64 Big Y locations starting this month. Big Y® is a family owned and family oriented retail food company headquartered in Springfield, Massachusetts.
“We could not be happier or more proud to launch our best in class pasta products with the best in class grocery chain like Big Y,” said Sandro Squatrito, Vice President of Business Development for Carla’s Pasta. “To this day, we make everything the way that Mom always did, just a bit more of it.” Carla’s Pasta is made at a state of the art production facility in South Windsor, Connecticut. The company has about 165 employees.
The Carla’s Pasta product line at Big Y includes Cheese Ravioli, Cheese Tortellini, Gluten Free Penne and Six Cheese Sacchettini, which come in a revolutionary microwave bag that has been over a decade in development. The line also includes microwavable steam bag meals, which include Mac & Cheese, Six Cheese Ravioli with Marinara, Tortellini Alfredo and Buttered Noodles. In addition to the microwavable line, which is ready in minutes, they have a line of frozen specialty raviolis in clam shell packaging which include Spinach & Egg Striped Cheese Ravioli, Tomato & Egg Striped Ravioli, Tuscan Style Vegetable Ravioli, Sage & Egg Striped Butternut Squash Ravioli, Spicy Italian Sausage Ravioli, Shrimp Scampi Ravioli, Vegan Ravioli and Gorgonzola Pacchetti. In addition to the eight year round flavors, Carla’s Pasta has a seasonal rotation program of four specialty ravioli flavors; fall’s flavor is Pumpkin Ravioli. The product line also includes four varieties of pestos: Basil Pesto, Basil Pesto with Pine Nuts, Sundried Tomato Pesto and Wild Mushroom Pesto. In addition to the four current pesto offerings, Carla’s Pasta is working on introducing Kale Pesto, which will be coming soon.
By Lorrie Baumann
Just as California’s Silicon Valley has a justly deserved worldwide reputation as a center of excellence in computing and information technology, Italy has a “Food Valley” with an equally deserved worldwide reputation, according to Massimo Cannas.
Cannas is an Italian-American food importer and broker who’s a familiar figure in the exhibit halls of the Fancy Food Shows, particularly in the Italian food areas, as well as throughout the entire specialty food industry. He founded specialty food brokerage MAXCO International in 1995 and has clients across the country. Now, he’s expanding his enterprises with the founding of Cibo California, a new specialty food import business based in southern California. Federico Pavoncelli is the company’s Co-Founder and Executive Vice President. “I am so proud that he has joined the company and shares its vision,” Cannas says. “He is a great person that I respect very much.”
As President and CEO of Cibo California, Cannas plans to source a wide selection of authentic Italian food specialties and import them into the U.S. He and his partners, all first-generation Italian-Americans who speak Italian as their native language, will use their knowledge of Italian culinaria as well as their Italian language skills and their ability to navigate the culture to bring authentic Italian specialty food products to an American public that’s eager to taste them, Cannas says. “Thanks to my relationships with the food producers, I have had the opportunity to find products from suppliers who have opened every door to me,” he says. “My face is known there, and I have had the chance to explain what the company is about..
The Italian foods that most Americans are already familiar with are but a small sampling of the range of authentic and delicious products that are being produced for commercial sale in Italy today, according to Cannas. Over the past 30 years or so, the Italian specialty foods industry has developed from a few large companies that made products characteristic of the owners’ culinary traditions. For years, those companies dominated the export market to the U.S., leaving many Americans with the impression that once they’d tasted, and come to love, those products, they knew all there was to know about Italian food.
But Italy is a country, not with a few basic recipes for foods that the entire country has in common, but with a multitude of intensely local culinary traditions, Cannas says. As he speaks, the Italian-accented words begin to tumble over themselves as they rush to explain why this is important to American consumers. “When you drive for 10 miles in Italy, you find yourself every 10 miles in a new Italy. Nothing is similar to what you tasted 10 miles ago. In Italy, we have dialects. Every 10 miles, there is a different dialect. Everyone speaks Italian, but between neighbors, they speak local dialects. With that, the varieties of wine are different. The kind of bread is different. The pasta, the soup, the meat, the fish, the cured meats, the cheese, the extra virgin olive oil, the wine, the mineral water, the cookies, they’re all different. This is why Italy is so very interesting to the food lover. It’s always a discovery, day after day.”
“For an example, recently I found a producer who makes what I consider the very best hand-made breadsticks,” he continues. “We drove for six hours in the rain and wind to arrive for a visit with this artisan that produces these breadsticks, which are very unique. It’s a family-owned company, and after a couple of hours, they have granted us the exclusive right for distribution in the U.S. Now it’s up to us to translate this to the American consumers and to restaurants, but we are positive that we are going to be successful…. Americans today are excited to discover these new things coming from Italy. It’s no longer spaghetti and meatballs and pizza. There are specialty foods from every region to be discovered here. This is what we are trying to do. This is exactly why Cibo California is excited to discover for all of our customers and for everyone who loves food and who loves Italy.”
For more information, visit www.cibocalifornia.com or call Cibo California at 949.427.5555. To place orders, call 800.991.5199.