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Fancy Feast Creates Gatto Bianco Italian Trattoria for Cat Lovers

Fancy Feast is opening Gatto Bianco by Fancy Feast, a limited-time, Italian-style trattoria and culinary experience in New York City, to celebrate its new globally inspired Medleys recipes.

Gatto Bianco will bring the mealtime experience of cats to life for cat owners and cat lovers and includes a special appearance by the iconic Fancy Feast cat herself, according to the company. The dishes (for humans!) take inspiration from Fancy Feast Medleys recipes and pay homage to traditional Italian cuisine, with a menu developed by Fancy Feast’s in-house chef, Amanda Hassner, along with Michelin Star winning Italian chef and acclaimed New York restaurateur Cesare Casella.

Chef Amanda Hassner

Located between the Far West Village and the Meatpacking District in New York City, Gatto Bianco will be open for dinner on Thursday, Aug. 11 and Friday, Aug. 12 only, with four reservations per evening at 6:30 p.m. ET. Each reservation will accommodate two guests (ages 21+).

Chef Cesare Casella

The 16 lucky cat lovers will enjoy a complimentary tasting menu that will transport them to Italy for the evening, as Chef Casella shares his Italian heritage and passion for cooking with a menu of authentic, Tuscan dishes, while Chef Hassner shares her culinary expertise to mirror the sensory experience of cats at mealtime.

“Food has the power to connect us to others in meaningful ways and take us to places we have never been,” said Hassner. “The same is true for our cats. The dishes at Gatto Bianco are prepared in ways that help cat owners understand how their cats experience food – from flavor, to texture, to form – in a way that only Fancy Feast can.”

The chefs will provide guests an inside look at the detail and expertise that goes into crafting each Fancy Feast recipe through a variety of delectable dishes and culinary exercises. The Gatto Bianco experience builds on the success of the Fancy Feast cookbook, launched in 2021, and is the newest way that Fancy Feast is showing cat owners the delight it brings to cats at every meal.

Reservations for Gatto Bianco will open for booking on Thursday, Aug. 4 at noon ET through OpenTable. Cat enthusiasts can go online to try to secure their spot and for more information. Reservations are limited and based on availability.

And for those who can’t come to Gatto Bianco, Fancy Feast is sharing recipes inspired by the Gatto Bianco menu so that cat lovers across the country can have an exceptional dining experience right in their own homes. Click here to download the recipes.

Fancy Feast Medleys are available at select retailers nationwide for a suggested retail price of $1.13.

For updates on the specialty food industry (mostly for humans), subscribe to Gourmet News. Meow.

Whole Lotta Salami Goin’ On at IDDBA

Veroni, the Italian salumi producer famous for giant mortadellas, is the first company to bring the largest 100 percent made in Italy mortadella to the United States. The mortadella is 300 kg (661 pounds) in weight, 6.4 feet long and 18 inches in diameter: after having successfully passed the USDA’s meat inspection division controls. Thanks to the work of Veroni’s pool of quality control specialists, the mortadella has reached Orlando to be exhibited and tasted at the International Dairy Deli Bakery Association (IDDBA) show from June 2 to June 4.

Veroni, a historical brand founded in Emilia-Romagna in 1925 and present in the USA since 2016, has specialized over the years in the production of giant mortadellas, which have been featured several times in the Guinness World Records book. It still holds the record for the world’s largest mortadella ever produced: 2,680 kg (5,909 pounds) in weight and 29 inches in diameter with a circumference of 7.55 feet.

“’The bigger it is, the better it is’ is not just a motto, but a fact,” said Emanuela Bigi, Marketing Manager at Veroni Salumi. “Mortadellas with the largest diameter require a longer cooking process; this helps to enhance their flavors.”

Even today, the secret and highly guarded recipe for Veroni’s giant mortadellas is one of tradition: high quality raw materials, processed with a “know-how” handed down from generation to generation within the Veroni family. Find out more about this tradition here.

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Slicing a giant mortadella is a job for experts. For this reason, a charcuterie specialist in cutting this mortadella has arrived directly from Italy.

Veroni is present at the IDDBA Show with a booth full of 100 percent Italian-made traditional salumi products that are produced in Italy and imported into the U.S. to be sliced and packaged.

Among everyone’s favorite classics, the Italian salumi producer will also present new specialties, including the latest addition to its ready-to-go range, the Italian panini made with cured meats between pizza bread from Naples.

New Bakery Brand Brings Handcrafted Flatbread Style to U.S.

By Lorrie Baumann

Breadeli is a new brand from Bakkavor, a British company that’s already familiar to American grocers who buy fresh prepared foods like hummus, burritos, meals and dips for their private labels. Although Bakkavor has heretofore been invisible to American consumers, it has decided to come out of the shadows with its Breadeli branded Rustic Flats. “We know that this product is fabulous; it resonates globally, and we wanted to bring it to the U.S.,” said Tanja Owen, Bakkavor Marketing Director.

It took Bakkavor two years of product development to tweak a product already a hit in the United Kingdom so that it would be a better fit both for American preferences in flavor profiles and for American shoppers who expect to see their breads in the bakery aisle. British shoppers expect to find breads that incorporate fresh ingredients in their grocer’s refrigerator case – the same place that Americans would look for fresh pasta, while Americans are used to buying products like Breadeli Rustic Flats on open shelves where they’re stored at ambient temperature, Owen said. “The shopping behaviors are quite different,” she observed. “We want to make sure that we deliver the best product we can to the American consumer – we wanted to get it into the bakery, where we knew the consumer already visited.”

The flavor profiles for the Breadeli Rustic Flats, based on Bakkavor’s consumer research in the U.S., are Basil Pesto, Original, Italian Herb, Roasted Tomato and Garlic Butter. The bread beneath the flavor toppings is a schiacciata, a relative of focaccia whose origins go back to 15-century Tuscany, according to Ed Metzger, Bakkavor Senior Director of Business Development. “In order to test the ovens, they’d take a chunk of dough and throw it onto the hearth of the oven,” he said. “It’s an almost instant bake on the hearth, and essentially, that’s what we’ve replicated in a modern fashion…. It’s a pristine deck with about 10 ingredients on each product offering – all ingredients that people would be familiar with. There are no artificial flavors and no preservatives.”

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The bread is shipped frozen from Bakkavor’s new 35,000 square-foot state-of-the-art bakery plant in Charlotte, North Carolina. It has a nine-month shelf life in the freezer, thaws in 20 minutes, and then has a five-day shelf life after thawing plus an additional two days for the consumer.

Bakkavor is supporting the roll-out, which will start on the East Coast, with both digital, social media and a variety of in-store marketing assets that will help to direct customers who are already in the store, where 70 percent of decisions on products are made, over to the bakery aisle, Owen said. “My goal as a marketer is to drive traffic to the bakery and to drive total bakery sales by driving Breadeli,” she said. “Marketing will be a big element. Sampling will be another key element because we believe that when people taste this, we’ve got them hooked.”

Taste Breadeli Rustic Flats at this year’s IDDBA Show, or for more information, visit www.breadelibreads.com.