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 email@example.com.
Innovative soup, broth and noodle purveyor Nona Lim has a new line of authentic and fresh ramen noodles. Quality fresh ramen noodles are what differentiates restaurant-grade ramen bowls from all the rest and with this exciting new line from Nona Lim, the highest level of fresh ramen noodles will be available to the home cook for the first time. With Nona Lim Tokyo Ramen, Nona Lim Hakata Ramen and Nona Lim Whole Wheat Ramen, there is truly something to suit the taste of all ramen enthusiasts nationwide.
“Nona Lim Ramen Noodles empower home chefs to create truly gourmet ramen bowls,” says Nona Lim Founder Nona Lim. “We are so excited to share the secret ingredient of ramen houses with the world because fresh ramen noodles make any ramen bowl thrillingly delicious.”
Just as there are many different types of pasta, there are many types of ramen. Tokyo Ramen is originally from the capital of Japan and is also the most popular type of ramen around the world. Nona Lim Tokyo Noodles are a great place to start for any home chef. Nona Lim Hakata Ramen is pale and very thin, which allows it to be cooked more quickly with a unique delicate texture. Pair it with its Miso Ramen or Spicy Szechuan broths for a hot bowl of noodles in minutes. Nona Lim Whole Wheat Ramen puts a California twist on traditional ramen recipes. Nona Lim’s Whole Wheat Ramen has a natural brown hue, and more nutrients and fiber.
Home chefs can either create their own homemade broths to pair with Nona Lim Ramen Noodles or pick up a fresh Nona Lim broth for a truly gourmet dining experience ready in minutes. Nona Lim Thai Curry and Lime Broth, for example, won a Gold sofi Award in 2015 for it’s spectacular flavor. Made with a traditional bone broth base and spiced to perfection, Nona Lim Thai Curry and Lime Broth, a few sliced veggies and proteins and a Nona Lim fresh ramen noodle package can create a dinner the whole family will love in under 10 minutes. Other Nona Lim broths include Nona Lim Vietnamese Pho Bone Broth, Nona Lim Szechuan Spicy Bone Broth and Nona Lim Miso Ramen Vegan Broth.
Nona Lim Fresh Ramen Noodles and all Nona Lim products are made without additives or preservatives of any kind and sold fresh in the refrigerated section of fine stores.
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.
By Lorrie Baumann
The Alimentaria Hub, part of the next edition of Alimentaria, which takes place on April 25-28, 2016 at Fira de Barcelona, will be one of the most strategic spaces for fostering innovation, business collaboration, competitiveness and the dissemination of knowledge in the food sector. The activities at the show will be based around six core themes: distribution and retail, CSR, internationalization, R&D&I and branding, nutrition, and marketing and communication. There will be new product launches as well as conferences, presentations and consumer trend analyses. The show will also include a center for business meetings and export opportunities and networking sessions to foster entrepreneurship.
Alimentaria expects to attract more than 5,000 North American trade professionals to Barcelona this April. For 2016, Alimentaria will be structured into five shows, encompassing the main food and drinks markets: Intervin (wines and spirits), Intercarn (meat and meat products), Restaurama (foodservice products), Interlact (milk and dairy products) and Multiple Foods (all kinds of confectionery, preserves, oils and premium products).
While most of the show’s exhibitors are Spanish companies, the United States is a strategic market for them. In response, the show – one of the largest European food shows – is going all out to attract more representation from North America, including hosting 800 international buyers, which includes those from the U.S. Part or all of the travel expenses will be paid for those hosted buyers, who must agree in return to have 10 to 12 business meetings with exhibitors, and the show’s management will organize those appointments, said Meritxell Puig, Director of International Expansion for Alimentaria Exhibitions.
The show attracts about 140,000 attendees to see the wares of about 4,800 exhibitors, of which 70 percent are from Spain. The thousand or so exhibitors from outside Spain represent 63 countries. Puig noted that the show’s managers are particularly looking for American importers, distributors and brokers to attend as well as representatives from large chain specialty retailers. Puig expects that the products to be seen at this year’s show will include a great variety of functional foods, products that correspond to gastronomic trends, healthier options and authentic traditional foods.
The show will also feature the Alimentaria Hub, a 4,500 square meter space at the center of the show that’s devoted to innovative products as well as a business meeting space and the conference sessions. Many of the sessions will be conducted in English, according to Puig. “If you want to export, you have to speak English,” she said.
The educational activities will include an entire seminar on reaching the halal market, which is growing rapidly in Europe, with more countries sourcing food from abroad to bring in for Muslim customers. Meanwhile, Spanish producers are racing to get halal certification for their compliant products so they can sell into that market in countries that include Malaysia, Thailand, Indonesia and the Philippines, all of which have significant Muslim populations, Puig said.
The Alimentaria Hub will play a key role in encouraging companies to internationalize their business thanks to the opening of the Export Service Counter, a service for exhibitors who want to venture into foreign markets for the first time. This new program involves experts in all the formalities necessary to take these first steps in reaching foreign markets, from insurance companies and consultancy firms to chambers of commerce and financial institutions.
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.
By Lorrie Baumann
After its first year in operation in the United States, Boundary Bend is well on its way to achieving its objective of changing Americans’ ideas about olive oil and what it can do for them. “We’re absolutely trying to introduce Americans to the concept of fresh, more robust oils, which have the double advantage of more flavor and more health benefits,” said Boundary Bend Co-founder and Executive Chairman Rob McGavin.
Boundary Bend started its U.S. operations in Woodland, California, right around the beginning of last year and within months was winning awards at the New York International Olive Oil Competition with four Cobram Estate oils made in the U.S. – two silvers and two golds. Trees for future olive supplies were ordered last spring and will be planted this spring in western Yolo County, with more trees ordered for the upcoming year. The American operation is being headed by fifth-generation California farmer Adam Englehardt, McGavin credits Englehardt for much of the company’s success in integrating so quickly into California’s agricultural community. “He’s a great guy and is well-liked by the other farmers,” he said. “We’re very excited about the enthusiasm with which we’ve been received.”
“It’s a kind of fellowship of farmers,” McGavin continued. “As millers and marketers we can offer expertise and quality, but they’re also supporting us, as quality olive oil only comes from top-quality fruit.”
Boundary Bend is expecting to enter several oils from its 2015 harvest into competition for the 2016 NYIOOC awards and will be exhibiting with them at the Winter Fancy Food Show in New York. The company is depending on its experience in the Australian market to change what Americans look for in their olive oils. Most American olive oils are produced from the Arbequina variety of olives, which produce oil with a mild flavor and which are adaptable to being grown on trellises in California orchards where they’re planted in densities as high as 600 trees per acre. Boundary Bend prefers to plant its trees in lower densities – about 150 trees per acre – and to allow them to grow taller and bushier, so the Boundary Bend groves will look more like a walnut or almond orchard than like a typical California olive grove, which more nearly resembles a California vineyard. That opens up the possibilities for olive varieties beyond those currently under commercial production in California: 19 different varieties are being planted. Notably, Boundary Bend will be growing Picual olives, which make an oil with a very fruity flavor as well as Coratina, for a robust oil with a lot of pepperiness and bitterness on the tongue. “We’re also planting Hojiblanca and some other robust olives as well,” McGavin said. “We’re using our Australian experience to tell us what’s popular and what works and what has the wonderful antioxidants.”
McGavin expects these varieties to produce oils that will tantalize American tastes as well as win awards in next year’s NYIOOC. “We’ve got some really nice oils,” he said, adding that he believes that Americans will appreciate them for the health benefits that nutrition research has identified with extra virgin olive oils as well as for their flavors. “The health benefits are in the minor components, which are what give the oils their aroma and flavor, and we expect that having a wider variety of flavors will be popular,” he said. “The oils with high levels of antioxidants also have materially better shelf life. They stand up better to cooking because the levels of antioxidants protect the oils.”
“Published studies show that no other food comes close to extra virgin olive oil for the prevention and treatment of chronic disease, said Mary Flynn, Senior Research Dietitian and Associate Professor of Medicine, Clinical at The Miriam Hospital and Brown University. “Consumption of extra virgin olive oil has been related to decreasing the risk of heart disease, type 2 diabetes, lipid disorders, cancer, in general, and cancer of the breast, colon, GI, skin, prostate (and maybe more); osteoporosis; and Alzheimer’s disease (as well as other cognitive function issues).”
It’s not just the mono-unsaturated fat content in olive oils that are responsible for the health benefits; it’s something to do with the higher phenol content in some oils, she added. Laboratory analysis of Boundary Bend oils has demonstrated that the company is producing oils with consistently high phenol levels, she noted.
“We’re just as passionate about the health as about the flavor, but they go hand in hand,” McGavin said. “An oil that may win a show may be the healthiest oil. Healthiest food on Earth.”