2015 - ritrovo selections · 2019-11-14 · mushrooms flavored with herbs. marinated and packed in...

2015

TRADITION • INNOVATION • DEDICATION • AMORE

2009 Finalist & Winner - Outstanding Vinegar: RITROVO SELECTIONS™ Six-Year Balsamic Vinegar

2005 Finalist - Outstanding Best Seller: La Bella Angiolina Croxetti Ligurian Pasta

2005 Finalist & Winner - Outstanding Condiment, Sauce, Salsa, Cooking Enhancer:

RITROVO SELECTIONS™-Casina Rossa “Truffle & Salt”2003 Finalist - Outstanding Oil, Vinegar or Salad Dressing:

Trampetti Organic Extra Virgin Olive Oil2002 Finalist - Outstanding Savory Condiment,

Pasta Sauce, Salsa, Cooking Enhancer: La Bella Angiolina, Ligurian Basil Pesto

2002 Finalist - Outstanding Product Line: Radici of Tuscany Organic Product Line

2002 Finalist - Outstanding Baked Good, Bread, Grain or Cereal:

Tenuta Castello Farro Biscotti2001 Finalist & Winner - Outstanding Pasta, Rice,

Bean or Soup: Radici of Tuscany White Bean Appetizer

NASFT SOFITM OUTSTANDING PRODUCT AWARDS AND NOMINATIONSRecognition by the National Association of Specialty Food Trade (NASFT) is one of the most widely regarded benchmarks of culinary excellence and indicators of success in the specialty food industry. In just thirteen years of

membership in the NASFT, RITROVO® received 22 Finalist and Winner awards for products in 12 different categories.

2014 Finalist - Outstanding USDA-Certified Organic Product:RITROVO SELECTIONS™ Organic Balsamic2014 Finalist - Outstanding Chocolate:Bottega Ditalia Amaretti Cookie Crumble Bark with Dark Chocolate2013 Finalist & Winner - Outstanding Pasta Sauce: RITROVO SELECTIONS™-Casina Rossa Due Formaggi Sauce2012 Finalist & Winner - Outstanding Pasta Sauce: RITROVO SELECTIONS™-Casina Rossa Puttanesca Sauce2010 Finalist - Outstanding Pasta Sauce: RITROVO SELECTIONS™-Ciacco Pasta Sauce with Alba White Truffle2010 Finalist - Outstanding Cookie: Primo Pan Gluten-Free Chocolate Cookie2010 Finalist & Winner - Outstanding Cheese and Dairy Product: RITROVO SELECTIONS™-Mt. Townsend Limited Edition “Truffle & Salt” Seastack Cheese2009 Finalist - Outstanding Pasta, Rice or Grain: RITROVO SELECTIONS™-Casina Rossa Pannochie Pasta

MEDIA RECOGNITIONRITROVO® Italian Regional Foods

and RITROVO SELECTIONS™ have been featured in several media

and publications including:

Bon AppetitCA StyleCookieDaily CandyEl Paso TimesEvery Day with Rachael RayFancy Food MagazineFine CookingFood & Wine MagazineFortune MagazineGourmet MagazineGourmet NewsLa Cucina ItalianaLife & ArtsMagia-FagioliMartha Stewart’s BlueprintMiami HeraldNW PalateOprah MagazinePhiladelphia Inquirer

Portland OregonianRosengarten ReportSan Diego TribuneSante MagazineSaveur MagazineSeattle MagazineSeattle Post IntelligencerSeattle TimesSF GateSpecialty Food MagazineThe KalamazooThe New York Times MagazineThe “O” ListThe OregonianThe Wine SpectatorTravel & LeisureWomen’s HealthViv Magazine

NEW PRODUCTSAcacia Flower Honey, Organic #12305ADIApple Balsamic Vinegar, Organic #1505BALSArtichokes, Whole #88001CASBruschetta alla Parmigiana #6402CAJCaramiele #12307ADIChestnut Flower Honey, Organic #12306ADICoriander Blossom Honey #9012HONCroxetti with Marjoram #11019BELElderberry Jam #3052RADFennel (Finocchio) Trio #89002CASGluten Free Figurine Mini-shapes Pasta

#20151FARAGluten Free Lasagna Sheets #20156FARAGluten Free Quick-cook Garganelli #20154FARAGluten Free Quick-cook Orecchiette #20153FARAGluten Free Quick-cook Trofie Pasta #20152FARAGnocchi di Riso: Rice Gnocchi #20155FARAItalian Pine Nuts #5112MAJAMaccheroni Festonati “Party Pasta” #2126ULTIMatera Chocolate Biscotti with Piran Sea Salt

#2122ULTIMixed Olive Salad #18103CASPaccheri Pasta # 2125ULTIQuinoa from Italy #5114MAJA

Sicilian Trio #89004CASSintonia EVOO #2014MADDSlovenian Pumpkinseed & Oil Dark Chocolate #

8999SOLNSlovenian Rhapsody Dark Chocolate Bar w/ Piran

Sea Salt #9000SOLNSlovenian Rhapsody Dark Chocolate Bar w/ Figs

#9001SOLNSoft Amaretti with Coffee #27005SASSoft Amaretti with Hazelnut # 27006SASSoft Amaretti with Lemon #27004SASSpicy Trio #89003CASSugo/Brushetta ai Cannellini #6403CAJSugo alla Vodka #80502CASTagliatelle Rustiche #12050ROMTarallini al Finocchio #2128ULTITarallini al Pecorino #2127ULTITrio of d’Abruzzo Grape Condiments #0961FEUTrofie with Chestnut Flour #11017BELTrofie with Lemon #11018BELTruffle-Hazelnut Spread with Parmesan Cheese

#7102CAJWhite Beans with Truffle #7100CAJZabajone al Moscato #7103CAJ

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com

When we first began to study Italian food and wine over 20 years ago we were astounded by the diversity of grape, cheese, grain, olive, and other food varieties that are part of Italian

enogastronomy. This diversity originates partly from Italian culture and history, but fundamentally derives from nature. When 2014’s unusually wet weather events left Italian farmers like Roberto Droandi with little or no olive crops for oil and Paolo Pescia with no Acacia or Chestnut Honey it was a reminder of the cyclical and variable nature of harvests, seasons, and years. As Pescia says, RITROVO® products like his “si produce non si fabbrica”; they are not fabricated, as in a factory, but rather produced by food artisans nurturing natural crops. Pescia’s response is an important reminder of where our products ultimately come from.

We urge you to support and rejoice in the diversity that is offered this year:

a splendid crop of Marino Organic Olive Oil, new Organic Quinoa sustainably grown and packaged under the RITROVO SELECTIONS™ label, and our new Sugo ai Canellini that combines tomato sauce with an icon of Italy’s diverse bean varieties.

As you savor them and other RITROVO SELECTIONS™ you are also savoring

the land, the terroir, thanks to the dedicated farmers and importers who brought them from nature to you.

RITROVO SELECTIONS™

RITROVO SELECTIONS™: The Import of Quality.

Contents

1-2 ANTIPASTI, SNACKS, and MEALS IN-A-JAR

3-5 BALSAMICS and ARTISAN VINEGARS

6-7 EXTRA VIRGIN OLIVE OILS

8-10 HONEY and FRUIT BASED PRODUCTS

11-13 SALTS and SPICES

14-16 SPREADS, SAUCES, and CONDIMENTS

17-19 PASTAS

20 PASTAS MADE from GLUTEN-FREE INGREDIENTS

21-22 GRAINS, LEGUMES, and NUTS

23 CRACKERS

24-26 COOKIES, CHOCOLATES, and OTHER SWEETS

27 ROSENGARTEN REPORT

28-30 OUR PRODUCERS

Seattle, WA 98106 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.comPage 1

NEW! White Beans with TruffleOpen this jar and find northern Italian elegance ready to eat. Ciacco has taken their best-selling white truffle oil, chunks of real Italian black truffle, and classic white beans and combined them into this savory combination. Use to top crostini or bruschetta, as a side dish for veal or chicken, atop a filet mignon or polenta. By I Peccati di Ciacco.7100CAJ • 10 oz. • 6/cs

NEW! Mixed Olive SaladDelicious mix of Leccino, Nocellara del Belice, and Cerignola olives ready to set in a bowl for snacking, cocktails, parties. By Casina Rossa.18103CAS • 10 oz. • 6/cs

NEW! Whole ArtichokesHarvested only in the early spring then painstakingly processed by hand to remain intact, these tender artichokes are lightly seasoned and packed in olive oil. They are perfect in salads, with fish or poultry, in antipasti, or as a tasty snack! Limited Edition. Pre-order.By Casina Rossa.88001CAS • 17.6 oz. • 6/cs

Antipasti, Snacks, and Meals In-A-Jar

Antipasto delle CasaSweet and savory variation of our ready-to-eat giardiniera. Blend of Mediterranean vegetables, Italian pine nuts, and raisins. Adaptable to pastas, salads, side dishes, and garnishes. By Casina Rossa.88000CAS • 10 oz. • 6/cs

Snacking Olives with LemonTender green olives from Abruzzo packed in olive oil. Notes of bright citrus. Complements cooked dishes and martinis. By Casina Rossa.18100CAS • 10 oz. • 6/cs

Snacking Olives with TruffleTender green olives from Abruzzo packed in olive oil. Savory, earthy undertones of truffle. By Casina Rossa.18101CAS • 10 oz. • 6/cs

Snacking Olives with Hot PepperTender green olives from Abruzzo packed in olive oil. Balanced spiciness. By Casina Rossa.18102CAS • 10 oz. • 6/cs

Mushroom MixMusk, chiodini, and porcini mushrooms flavored with herbs. Marinated and packed in olive oil. Well-suited to sauces. By Casina Rossa.14009CAS • 10 oz. • 8/cs

Begin by cutting off the stems of all the Artichokes and cut the hearts into 6-8 pieces, place the stems in a processor. Puree the artichoke stems while drizzling in 1/2 the EVOO until a smooth emulsion is formed. Set aside.

Heat a sauté pan with a dash of EVOO. Sauté the pieces of Artichoke hearts for just a moment and add in the puree, Taggiasca Olives, and the Herbs & Sea Salt. Warm for a moment and stir, then set aside.

In a large pot, bring water to a brisk boil. Add Croxetti and stir. You will only need to stir occasionally as the Croxetti will float to the top of the pot when they are nearly done. Cook Croxetti until al dente. Drain and toss carefully. Bring the sauté mixture to a light simmer again and add in the pasta, tossing lightly but coating all the pasta well. Garnish with a sprinkle of chives, arugula, and a drizzle of the remaining EVOO. If you’d like a more indulgent dish, gently stir a splash of heavy cream into the sauce before serving.

• 1 package Croxetti Pasta by La Bella Angiolina

• 1/4 cup Extra Virgin Olive Oil by La Bella Angiolina

• 1 jar Whole Artichokes by Casina Rossa

• 1/4 cup Taggiasca Olives by La Bella Angiolina

• 1/2 cup baby arugula, cleaned

• 1 tsp Ligurian Herbs & Sea Salt by La Bella Angiolina

• 1 Tbsp chives, finely chopped

croxetti al carciofo with Casina Rossa Whole Artichokes

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Antipasti, Snacks, and Meals In-a-Jar

Tuscan ArtichokesPleasantly firm, lightly seasoned baby artichoke hearts marinated and packed in extra virgin olive oil. Suggested for a vegetarian carpaccio or in a farro salad with cherry tomatoes and extra virgin olive oil.By Radici of Tuscany.3005RAD • 10 oz. • 12/cs

Tuscan White Bean Appetizersofi™ Gold Award: Outstanding Pasta, Rice, Bean or Soup: Heirloom Cannellini beans from the province of Lucca. A staple of Tuscan cuisine. Ready-to-eat; Packed in extra virgin olive oil with a sage leaf. Complements tuna dishes and bruschette. Limited Availability. By Radici of Tuscany.3014RAD • 13 oz. • 12/cs

Chianti Baby ChickpeasTender baby chickpeas from Chianti. Ready-to-eat; packed in extra virgin olive oil with a sage leaf. Ready-to-eat format works well for salads and antipasti. By Radici of Tuscany.3015RAD • 13 oz. • 12/cs

ChicoryWild chicory naturally preserved in EVOO. Adds dimension to pasta dishes and bruschette. By Maida.9304MAD • 6.35 oz. • 12/cs

Cilento White Figs in VinaigretteTender baby white figs quartered and immersed in light white wine vinaigrette. Suited for charcuterie plates, cheese platters, or cooked pork. By Maida.9100MAD • 6.35 oz. • 12/cs

Grilled FennelGrilled fennel immersed in white wine vinaigrette. Complements blue cheese, sliced meats, and smoked fish. By I Peccati di Ciacco.6036CAJ • 10 oz. • 6/cs

Antipasto in EVOOSavory, seasonal blend of eggplant, peppers, baby artichokes, pumpkin, zucchini, celery, and Leccino olives in vinaigrette. Suggested as a condiment for pastas, salads, or pizza. By Maida.9313MAD • 6.35 oz. • 12/cs

Caperberries in ProseccoCaperberries immersed in brightly-flavored wine. Garnishes meats, poultry, cheese, crackers, and antipasti. A welcome companion for wine, beer, and martinis. By Casina Rossa.80102CAS • 6.3 oz. • 12/cs

Sundried Tomato Rolls with Pecorino Cheese

Aged pecorino rolled into Apulian sundried tomatoes and seasoned with Mediterranean herbs. Preserved organically in EVOO. Delightful alone as well as in pasta. By Casina Rossa.14017CAS • 10 oz. • 8/cs

Stuffed Hot Cherry PeppersCherry peppers stuffed with pâté of garden vegetables, olives, tuna, anchovy, capers, and herbs. Preserved organically in EVOO. Accents steak, cheese, and Caesar salad. By Casina Rossa.14014CAS • 10 oz. • 8/cs

Baby ArtichokesTender, lightly seasoned Campanian artichokes. Ready-to-eat; preserved in EVOO. Suggested for appetizers, veggie kabobs, pasta, or oven-roasting. By Maida.9302MAD • 6.35 oz. • 12/cs9303MAD • 3 liter • each


Balsamics and Artisan Vinegars

12-year BalsamicProduced from the grape must of Lambrusco and Trebbiano grape varietals. Aged 12 years in the tradition of Modena. Aromatic, dense, and rich flavor with a clean delicate finish. Superb with fresh strawberries, salad greens, and meats. By RITROVO SELECTIONS™.23004MAL • 100 ml • each

25-year BalsamicProduced from the grape must of Lambrusco and Trebbiano grape varietals. Aged 25 years in the tradition of Modena. Aromatic, dense, and rich flavor with a clean delicate finish. Superb with fresh strawberries, salad greens, and meats. By RITROVO SELECTIONS™.23005MAL • 100 ml • each

Six-year Balsamicsofi™ Gold Award: Outstanding Vinegar

Produced from wine and grape must of Lambrusco and Trebbiano grape varietals. Aged in an accelerated

evaporation process in wine barrels of French Allier oak. Aromatic, dense, and rich flavor with a clean delicate finish. Superb with fresh strawberries, salad greens, and meats. By RITROVO SELECTIONS™.23001MAL • 250 ml • 9/cs23002MAL • 5 liter • each

Organic BalsamicRich, balanced balsamic made with USDA-certified organic Lambrusco grape must. Mellow acidity makes it a natural complement for a wide range of dishes, such as strawberries, salad greens with Parmigiano Reggiano, and almost any meat dish. By Balsam.1410BALS • 8.5 oz. • 6/cs1411BALS • 5 liter • each

Famiglia Extra Dense BalsamicIGP-certified balsamic of Modena. Maximum reduction and flavor intensity. Use for plate decoration, meat dishes,

cheese plates. By RITROVO SELECTIONS™.23008MAL • 250 ml • 6/cs

NEW! Organic Apple Balsamic Vinegar

A unique process of concentrating Trentino organic apple vinegar and Modena grape must results in a well-balanced, juicy ‘taste of Eden’. Sprinkle on anything from sliced fruit and salads to main dishes and grilled meats. Limited Edition. By RITROVO SELECTIONS™.1505BALS • 6.78 oz. • 6/cs

BEVIVO™ Bianco Drinking BalsamicAperitif concentrate featuring a blend of white grape must, Italian apple cider vinegar, and Italian lemon juice. Combine with juice, spirits, or sparkling water to make cocktails and digestives. One 16.8 ounce bottle makes at least ½ gallon of beverage. By Balsam.12002BALS • 500 ml • 6/cs

BEVIVO™ Rosso Drinking BalsamicAperitif concentrate featuring a blend of balsamic vinegar, apple cider vinegar, and cherry juice. Combine with juice, spirits, or sparkling water to make cocktails and digestives. Concentrated: one 16.8 ounce bottle makes at least ½ gallon of beverage. By Balsam.12001BALS • 500 ml • 6/cs

Spicy BalsamicInfused with hot pepper. Adds vivacity to sauces, Asian dishes, barbecued vegetables, meats, and lighter fare. By Balsam.1310BALS • 8 oz. • 6/cs

Truffle Balsamic VinegarBalanced blend of Piedmont grape must, sweet floral syrup, and Alba white truffle. Try mixing with EVOO or truffle oil to make salad dressing. By I Peccati di Ciacco.6301CAJ • 100 ml • 12/cs

Mosto CottoMade from the concentrated must of Montepulciano grapes. Good for braised meats, ricotta, and vegetable cookery. Try stirring it into hot water for a digestive. By Casina Rossa.14070CAS • 8.8 oz. • 6/cs

Mosto Cotto with Amarena CherryGrape must blended with Amarena cherry juice. Intense fruit flavors for salad dressings, cheese, cold-cuts, grilled meats, and desserts. By Feudo Delle Ginestre.0940FEU • 250 ml • 6/cs

Piedmont BalsamicAromatic Piedmont-style balsamic from concentrated Barbera wine grapes. Barrel-aged 2 years and lightly sweetened with elderflower and acacia. Complements salads, cheese plates, and meat dishes. By I Peccati di Ciacco.6060CAJ • 100 ml • 12/cs

Trebbiano White Wine Vinegar

Crisp and lively flavor, pressed from Trebbiano and Sauvignon Blanc grapes. Great with salads, marinades, and ceviche. By Balsam.1601BALS • 8.45 oz. • 6 /cs

Lambrusco Red Wine Vinegar

Full-bodied and complex flavor from 100% Lambrusco grapes. Great with meat dishes, salads, and marinades. By Balsam.1602BALS • 8.45 oz. • 6/cs



Aged Balsamic - miniDeepens flavor and adds character to cheese plates, main dishes, and general cookery. Try with grilled steak. By Balsam.1501BALS • 1.69 oz. • 24/cs

Spicy Balsamic - mini Infused with hot pepper. Adds vivacity to sauces, Asian dishes, barbecued vegetables, meats, and lighter fare. By Balsam.1502BALS • 1.69 oz. • 24/cs

White Balsamic with Citrus - mini

Accentuates flavor and adds freshness to salads, fruit dishes, and a wide variety of dishes. Try with fresh ceviche. By Balsam.1503BALS • 1.69 oz. • 24/cs

Dessert Balsamic - mini Enhances flavor and adds dimension to desserts, fruit, and a wide variety of dishes. Try with ice cream or panna cotta. By Balsam.1504BALS • 1.69 oz. • 24/cs

Mini Balsamics Boxed SetA package that includes all four of our mini-balsamics - Aged, Spicy, White, and Dessert. A great gift for food lovers. Boxed sets available by request. By Balsam.4 x 1.69 oz. • each box

Marinate pork with EVOO, fennel, salt, and black pepper. Cover in a small bowl with plastic wrap for at least 30 minutes. Sauté the finely diced carrots and fennel with EVOO until just tender and then add water or stock. Mix well and allow to just come to a boil. Turn off the heat and add in fine diced bell peppers, salt, and pepper. Pour couscous into a shallow baking pan and pour hot broth over the couscous evenly. Gently stir and cover for 20 minutes.

Pan-sear the marinated pork until well browned, then roast. Fluff couscous with a fork. Drizzle with more EVOO and add parsley. Garnish with toasted & chopped pistachios. Slice the pork and drizzle liberally with Apple Balsamic and EVOO. Finish with more parsley and pistachios.

• 1 ea Pork Tenderloin, medium• 1 cup Farro Couscous by Biatalia• 3 cups water or vegetable/chicken

stock • 1/2 cup carrots, finely diced• 1/2 cup fennel bulb, finely diced• 1/4 cup each red & yellow bell pepper,

finely diced• 1/4 cup Shelled Sicilian Pistachios by

Fior di Maiella, toasted & chopped• 1 Tbsp Fennel & Salt by Casina Rossa• 1/2 Tbsp black pepper, freshly ground• 1/4 cup Colli Estruchi DOP “EVO”• 1/4 cup Organic Apple Balsamic

Vinegar• 3 Tbsp Italian parsley, finely chopped

Roasted Pork Tenderloin with Organic Apple Balsamic

Balsamic Flank Steak with Grilled Salad

Cut steak in half, width-wise to create two workable pieces. Marinate with EVOO, Balsamic, Truffle & Salt, and freshly ground black pepper. Set aside for at least an hour.To prepare, begin by searing the steak with good grill marks on both sides, cooking to desire doneness. Set aside to rest. Drizzle each of the flat sides of lettuces with Lemon EVOO and a pinch of Truffle & Salt. Place, face down on the grill and allow that flat surface to sear for just a minute or two, depending on the size of each piece. The radicchio will have two flat sides to dress and grill.Arrange grilled heads of lettuces on the back of a large, family-style platter and shave Parmesan over them liberally. Slice steak against the grain at a slight angle for even portions. Arrange steak on the platter and finish with just a touch more of the Truffle & Salt.

• 1 each grass-fed flank steak, (appr. 2 # “cubed” 1x)

• 2 Tbsp Truffle & Salt by Casina Rossa

• 6 Tbsp Organic Balsamic Vinegar by RITROVO SELECTIONS™

• 4 Tbsp Casina Rossa EVOO• 1 tsp black pepper, freshly

ground• 2 each hearts of Romaine,

length-wise halved• 1 each radicchio, quartered• 2 each Belgian endive,

length-wise halves• 1/4 cup EVOO with Sicilian

Lemon by Casina Rossa• 1/4 cup Parmigiano Reggiano,

shaved with a veg peeler

Aged Balsamic, Rossini Private Label

A less expensive version of our best selling balsamic. Bright acidity and balanced sweetness from Lambrusco and Trebbiano grapes. Square bottle allows for simple Private Labeling. By RITROVO SELECTIONS™.23007MAL • 250 ml • 6/cs



17004ACE Apple BalsamicVinegar based on apple instead of grape must. Aged in oak for up to five years. Compliments desserts and meats.

17031ACE RaspberryRich vinegar from summer raspberries of Alto Adige. Its mildness and subtle fruit flavors improve salad dressings, fruit and vegetable dishes, crudo preparations, and sliced meats.

17100ACE PearBalsamic from a base of pears. Intense flavor. Recommended for rich salads, cocktails, cheese plates, and de-glazing chicken.

17005ACE Chestnut HoneyMildly nutty vinegar, with a light, floral bouquet and delicate sweetness. Compliments creamed soups, squash, root vegetables, and sweet dishes.

17015ACE Black Currant Deep flavors of black currants. A natural for beef and game as well as carpaccio and basaola.

17011ACE Cherry Directly converted from cherry wine. Dark hues and a complex flavor profile. Complements savory dishes, marinades, salad dressings, and desserts.

17006ACE TomatoMade from Mediterranean tomatoes. Complements vinaigrettes, caprese salads, and heirloom tomatoes.

17020ACE BlackberryComplements meat dishes, marinades, cold cuts, salads with nuts and berries, fruit sorbets, and desserts.

17008ACE FigFig wine converted to vinegar without infusions or additives. Good for marinating, seasoning, and finishing. Complements salads, desserts, and seafood.

17030ACE White BalsamicBarrel-aged vinegar from northern Italian Trockenbeerenauslese wine grapes. Aromatic notes of sweet apples and raisins. Compliments fruit plates, vegetable dishes, poached halibut, or chicken.

17001ACE Pinot GrigioCrisp, bright, and balanced wine vinegar. Compliments meats, salads, and seafood.

17003ACE BaroloMade from Barolo DOCG wine of Piedmont. Compliments meat, game, cheese, and marinades.

17012ACE GewurtztraminerAromatic but mild vinegar from Alsatian Gewurtzraminer grapes. Compliments seafood, complex salads, aperitifs, and cocktails.

17002ACE ChiantiRed wine vinegar made from Tuscan Chianti grapes. Lively, fruity, and colorful. Compliments grilled meats, game, ribollita, and panzanella.

Fruit Vinegars by Acetorium250 ml • 10/cs

Wine-based Vinegars by Acetorium250 ml • 10/cs

Pomegranate Wine VinegarBlend of Montepulciano red wine vinegar and pomegranate juice from Trentino in Northern Italy. Balanced ‘sweet-and-sour’ style condiment ideal for brightening salads as well as structured dishes. Whisk with EVOO and a dash of Sweet & Salt to make dressing or marinade. By Feudo Delle Ginestre.0910FEU • 250 ml • 6/cs

Refosco VinegarSlovenian vinegar made from an indigenous wine varietal. Unfiltered and unpasteurized to maintain typicity. Richness of color, body, and flavor makes it ideal for salads, pickling, aperitifs, and deglazing roasted meat dishes. By Piranske Soline.89060SOLN • 500 ml • 12/cs

Chickpea “Shaker” Vinaigrette

Add mustard, vinegar, oil, salt, and pepper directly into the half jar of Chianti Baby Chickpeas and secure lid well. Shake! When mixture is well emulsified carefully remove the lid and taste. Adjust seasoning to taste.

Serve spooned over bruschetta, alongside Quadrì Snack Crackers, salads, or even pour over slices of fresh mozzarella and tomatoes!

• 1/2 jar Chianti Baby Chickpeas by Radici of Tuscany

• 1 tsp. grain mustard• 1/4 cup Refosco Vinegar by

Piranske Soline• 1/2 cup Organic Umbrian Extra

Virgin Olive Oil by Trampetti• tiny pinch Hand-ground Controne

Hot Pepper by Ferrante• Sea Salt by Piranske Soline• ground pepper (to taste)


EVOO with Black TruffleProduced by traditional farming methods. Uses the oil of Gentile, Intosso, and Ghiandaro olives mixed with black truffle. Fine fruit-herb balance makes for a versatile oil. By Casina Rossa.14027CAS • 100 ml • 6/cs

Alba White Truffle OilBalanced, aromatic EVOO with slices of white Alba truffles. Suggested for casseroles, vegetable dishes, soups, gravies, meats, and sauces. By I Peccati di Ciacco.6061CAJ • 100 ml • 12/cs6161CAJ • 250 ml • 12/cs

EVOO with Sicilian LemonEVOO from Gentile, Intosso, and Ghiandaro olives pressed directly with Sicilian lemons. Suggested for salads, seafood, and marinades. By Casina Rossa.14025CAS • 500 ml • 12/cs99000CAS • 5 liter • 4/cs

White Truffle OilCasina Rossa has perfected the unique process used to produce this natural truffle oil for added flavor intensity. The packaging for this unique product has also been upgraded to an opaque, dark square bottle, perfect for gifting. Limited Edition. By Casina Rossa.20111CAS • 100 ml • 6/cs

Extra Virgin Olive Oils

Casina Rossa EVOOFruity, well-balanced EVOO from Gentile, Intosso, and Ghiandaro olives. Made with traditional harvesting and modern pressing methods. Fine fruit-herb balance adapts well to varied use. By Casina Rossa.14024CAS • 500 ml • 12/cs14023CAS • 750 ml • 12/cs14026CAS • 5 liter • 4/cs

Organic Bergamot OilCitrusy EVOO pressed from Umbrian Moraiolo olives and aromatic Bergamot from Calabria’s unique coastal microclimate. Pairs with seafood, summer salads, marinated tofu, Feudo delle Ginestre’s pomegranate vinegar, and balsamic. By RITROVO SELECTIONS™.50001RIT • 8 oz. • 12/cs

DOP Riviera “Dolci Moliture”“Sweet press” EVOO produced from 100% Ligurian late-harvest Taggiasca olives. Velvety-smooth with an almond finish. Suggested for salads, baked goods, desserts, seafood, pestos, and meat sauces. By La Bella Angiolina.11001BEL • 500 ml • 6/cs

NEW! SintoniaDemonstrating both his undeniable skill as an olive oil producer and uncompromising respect for nature, Antonino Mennella transforms a careful selection of local Ravece, Rotondella, Carolea, and Carpellese olives into a fruity, balanced and versatile extra virgin olive oil, splendid for any occasion.Limited Edition.By Madonna Dell’Olivo.2014MADD • 500 ml • 6/cs

Marino OrganicMade in the Monte Iblei zone of southeastern Sicily. Contains 100% Tonda Iblea olives. Early-harvest, organic, and small-batch. By Marino Organics.11101MAR • 500 ml • 6/cs

Tenuta Cocevola DOPSmall-batch DOP EVOO from southern Puglia. Hand-harvested and cold-pressed from 100% Coratina olives. Estate-quality oil with the exclusive Terra di Bari DOP designation. Buttery, smooth, and bold. By Tenuta Cocevola.20081COCE • 250 ml • 12/cs20082COCE • 750 ml • 12/cs20085COCE • 5 liter • 4/cs

Trampetti Chefs’ Selection (Leccino, Frantoio)

Pressed from a classic middle-latitude duo of Leccino and Frantoio olives. For cooking as well as finishing. By Trampetti.4008TRA • 500 ml • 12/cs4005TRA • 5 liter • 4/cs

Ultimo Forno Local BlendBalanced blend of Majatica, Ogliarola, and Coratina olives from Lucania, Basilicata. Cultivated locally and pressed in small batches. Useful for cooking as well as finishing. By L’Ultimo Forno.1117ULTI • 500 ml • 12/cs

Trampetti Organic Umbriansofi™ Silver Award: Outstanding Oil, Vinegar or Salad Dressing:

Pressed from Moraiolo olives. Intense and harmonious aromas of freshly-cut grass, herbs, and artichoke. Early harvesting ensures high polyphenol levels and an extremely low level of free oleic acid acidity, which indicates healthfulness and freshness. By Trampetti.4007TRA • 500 ml • 12/cs4002TRA • 750 ml • 12/cs


Colli Etruschi Chef’s SelectionRITROVO® exclusive. Silky yet bold extra virgin olive oil from local late-harvest Caninese olives. Available for Private Label. By Colli Etruschi.20100ETR • 500 ml • 12/cs

Colli Etruschi Chef’s SelectionRITROVO® exclusive. Silky yet bold extra virgin olive oil from local late-harvest Caninese olives. By Colli Etruschi.11104ETR • 100 ml • 12/cs

Extra Virgin Olive Oils

Colli Etruschi OrganicCertified organic monovarietal EVOO from local caninese olives. Grassy, peppery, and rich in antioxidants. By Colli Etruschi.30100ETR • 500 ml • 12/cs

Colli Etruschi EVOOFeatured in the Guide to Italy’s Top EVOOs 2002-2005. Made from 100% Caninese olives. Bold, fruity, and versatile. Adds definition to antipasti, pasta, vegetables, and meats. By Colli Etruschi.11100ETR • 250 ml • 12/cs11101ETR • 750 ml • 12/cs 11109ETR • 5 liter • 4/cs

Colli Etruschi DOPTuscan-like blend of Caninese, Leccino, and Frantoio olives from the province of Viterbo. Bold, elegant flavor. By Colli Etruschi.11102ETR • 500 ml • 12/cs

AVAILABLE 2016

2014 HarvestNature has been a bit rough on large parts of Italy this year, and there have been decreased harvests of some of our favorite raw materials – particularly olives for olive oil. A rainy spring, which knocked out Dr. Pescia’s Acacia and Chestnut honey harvest, continued into a cloudy and rainy summer that brought little ripening and many pests to olive groves and vineyards. According to Italy’s La Repubblica newspaper, as much as 30-50% of olives in central to northern Italy were hit with the dreaded olive oil fly (Mosca olearia). These pests lay their eggs in olives, thus destroying them before they can be harvested and pressed into oil.

At Colli Etruschi this fall, Nicola Fazi nervously awaited the trucks bringing in olives from their numerous co-op farmers. Thankfully, as the first 2014 bottles arrive from Colli, quality is good with all of their Caninese products tasting excellent. At Trampetti, Federico Bibi has gone the extra mile to send RITROVO® a smaller, but high quality harvest. Antonino Menella of Madonna dell’Olivo in Campania created a unique blend called Sintonia to appease his Raro and Itrans-adoring customers this year. Sintonia is a blend of the olives usually used for Raro and Itrans, preserving Madonna’s high quality. The south of Italy escaped the weather’s effects, and like most of the deep South of Italy, Marino Organics of Sicily was not affected. Their bright, delicious 2014 Tonda Iblea Organic Extra Virgin Olive Oil was the first to arrive at RITROVO® in early December. And we expect some good oils from both Tenuta Cocevola and Ultimo Forno to emerge in early spring. Only one estate--Mannucci-Droandi--was unable to produce a single bottle for RITROVO® for the first time in years, and we hope the outlook will be better for them in 2015.

We here at RITROVO®, along with aficionados in Italy, consider our extra virgin olive oil collection to be oro verde or “green gold.” Our customers expect every bottle of our extra virgin olive oils to be of the highest quality. Everyone can rest assured that producers of extra virgin olive oil who work with RITROVO® have not sacrificed quality, even in a very difficult year.

RaroVoted 96 out of 100 points in Flos Olei’s 2011 Guide to the World’s

Best EVOOs • Voted one of the Top EVOO Farms and a “Made with

Love” Olive OilRemarkably well-balanced flavor profile and optimal levels of Omega 3 and Omega 6 fatty acids, as well as vitamin E tocopherols. By Madonna dell’Olivo.10099FER • 500 ml • 6/cs

Itran’sA RITROVO SELECTION™. Made with state-of-the-art olive pressing technology. Low acidity (0.12%), high- antioxidant (491 mg/kg) EVOO from 100% pitted Itrana olives. Floral and bright on the nose, with an elegant and highly persistent flavor profile. By Madonna dell’Olivo.10100FER • 500 ml • 6/cs

Pisciotella-Picholine EVOO LTD

Exclusive to the south of Cilento, Campania. Blend of Pisciotella and Picholine olives. High in antioxidants. Mild with a distinctive polyphenol “punch.” Limited Production.By Madonna dell’Olivo.3102MADD • 250 ml • 12/cs

DOP Chianti ClassicoCertified DOP and organic. Gold-green color, with aromas rich in artichoke and rosemary. Balanced, complex flavor that begins with fresh herbs and finishes with sweet almonds and pepper. Three-olive blend that is especially suited to Tuscan cuisine. By Mannucci-Droandi.21001MAN • 500 ml • 6/cs


Honey and Fruit Based Products

NEW! Trio of Montepulciano d’Abruzzo Grape Condiments

This cheese plate or charcuterie accompaniment is made exclusively from the Montepulciano d’Abruzzo grape. Our best-selling conserve, with and without walnuts, along with a new Montepulciano d’Abruzzo jam, lightly spiced to balance this robust grape varietal. By Feudo Delle Ginestre.0961FEU • Size 3 x 1.4 oz.• 12/cs

NEW! Chestnut Flower Honey, Organic

Italian raw chestnut honey from the Abruzzo hills. A rich savory honey perfect for cheese plates, roasted meats, and over squash and in pumpkin soups. By ADI Apicoltura/ Beekeeping.12306ADI • 8.8 oz.• 12/cs

NEW! CaramieleAward-winning ADI Apicoltura from Abruzzo paired their golden Acacia Honey with richly flavored IGP Piedmont hazelnuts for a naturally sweet breakfast or pastry spread. Full-flavored richness from only two ingredients.By ADI Apicoltura/Beekeeping.12307ADI • 8.8 oz.• 12/cs

NEW! Acacia Flower Honey, Organic

From early spring harvest of the luxuriantly hanging flowers of Robinia Acacia trees. This Acacia honey is delicate and floral, and it stays liquid all year long. Use in baking, for tea and coffee, to make syrups and dressings. By ADI Apicoltura/Beekeeping.12305ADI • 8.8 oz.• 12/cs

Organic Rosemary HoneyTraditional Mediterranean honey. Raw, organic, and unfiltered, with an intense aromatic profile. Use for cheese plates, baking, toast, and pastries. By ADI Apicoltura/Beekeeping.12300ADI • 8.8 oz. • 12/cs

Organic Orange Flower HoneyLight, floral honey with spring-time aromas of citrus and white flowers. Organic. Try in black or green tea, drizzled over cheese, or on pancakes and biscuits. By ADI Apicoltura/Beekeeping.12302ADI • 8.8 oz. • 12/cs

Organic Lupinella HoneyLovely floral honey made from fragrant Abruzzo mountain blossoms. Limited Harvest. By ADI Apicoltura/Beekeeping.12301ADI • 8.8 oz. • 12/cs

Organic Cherry Blossom HoneyLight honey with gentle tones of fruit and dried tea. Organic. Suggested for tea, cheese plates, and pastries. By ADI Apicoltura/Beekeeping.12303ADI • 8.8 oz. • 12/cs

Crema di Torrone: Torrone in a JarA RITROVO SELECTION™. Piedmontese hazelnut torrone (nougat) blended with honey and crushed hazelnuts. A rich, nutty dessert topping suited to biscotti, baked goods, fruit, and ice cream. By I Peccati di Ciacco.7000CAJ • 3.17 oz. • 6/cs

AranciataKnown in Sicily as “Arabian Nougat.” Strips of Sicilian orange peel candied in honey. Complements baked goods, cheeses, and cocktails. By Bonajuto.1010BONA • 7 oz. • 16/cs

Mostarda d’UvaChutney of slow-boiled pears, figs, quince, pumpkin, nuts, and Barbera grapes. Versatile and flavorful. Traditionally paired with polenta, cheeses, and meats. By Il Mongetto.2002MON • 7.7 oz. • 12/cs2003MON • 1 liter • 6/cs

NEW! Zabajone al Moscato: Moscato Wine Cream

Piedmont DOCG moscato dessert wine is the base for this classic aromatic, egg-based custard dessert. Serve with Primo Pan Corn Cookies or over sponge cake. By I Peccati di Ciacco.7103CAJ • 7.05 oz.• 6/cs

NEW! Coriander Blossom HoneyFrom the coriander plant of the Umbellifer plant family (includes carrots and fennel), known for its aromatic seeds. This golden fall honey has a unique slightly savory aftertaste that evokes memories of the coasts of Italy. Use with roasted carrots or fennel, to sweeten fruit salads, desserts, and vegetables, and in aromatic hot or cold teas. By Dr. Pescia.9012HON • 8 oz. • 12/cs

NEW! Elderberry JamA limited edition fruit compote made from wild-harvested Tuscan elderberries. Their rich deep flavor speaks of the hills above the minute village of La Rocca where they are painstakingly harvested in late fall. Pre-order to ensure your access to this amazing taste of Tuscany. By Radici of Tuscany.3052RAD • 8 oz. • 12/cs



Fig JamWholesome, sweet fig conserve. Delicate, handmade. Complements yogurt, meats, poultry, and cheese. By Feudo Delle Ginestre.0930FEU • 8 oz. • 6/cs

Honey & HotSilky Acacia honey mixed with hot pepper for a subtle spiciness. Complements cheeses, desserts, and barbecue. By Casina Rossa.14500CAS • 3.5 oz. • 12/cs

Saffron & Acacia HoneyLight, delicate Acacia honey blended with threads of saffron. Complements aged cheeses, ice cream, or even roasted chicken or scallops. By Casina Rossa.14037CAS • 3.5 oz. • 12/cs

Montepulciano d’Abruzzo Grape Conserve

70% fruit jam with rich consistency and depth of flavor. Complements wine-cheese pairings, poultry sauces, grilled meats and game, cheesecake, and panna cotta. By Feudo Delle Ginestre.0901FEU • 7.7 oz. • 6/cs

Pomegranate Blood Orange Syrup

Reduced pomegranate juice balanced with a touch of blood orange juice. Refreshing and sweet. Complements savory foods and desserts. By Feudo Delle Ginestre.0905FEU • 7.7 oz. • 6/cs

Nebbiolo Grape Chutney (Cugna)Sweet, chunky condiment made from figs, pears, nuts, and Nebbiolo grapes. Suited for lamb and pork glazes as well as cheese plates. By I Peccati di Ciacco.6002CAJ • 7 oz. • 6/cs6021CAJ • 1 liter • 6/cs

Truffle HoneyA refined and balanced version of a classic condiment. Rich Millefiori honey with a delicate slice of black truffle. Subtle sweet and umami flavors to complement cheese plates. By I Peccati di Ciacco. 6041CAJ • 4 oz. • 6/cs

Oven-dried Figs with BaroloSweet whole figs flavored with Barolo, “the King of Wines”. An elegant companion for cheese plates and meat dishes. By I Peccati di Ciacco.6013CAJ • 10.58 oz. • 6/cs

Pear-Moscato Wine JellyDelicate aromas and fresh flavors. Made from ripe pears and Moscato wine grapes. Ideal with cheese plates, sliced meats, and panna cotta. By I Peccati di Ciacco.6062CAJ • 4 oz. • 6/cs

Amarena Cherry JamCrushed dark cherries from Morra in Piedmont. Rich texture similar to chutney. Elegant accompaniment for breakfast pastries, cheese plates, and meats. By I Peccati di Ciacco.6150CAJ • 11.65 oz. • 6/cs

Tropea Onion Balsamic Vinegar Jelly

Puréed southern Italian torpedo onions and balsamic vinegar. Bold flavors to complement cheese, pâtés, pork, and potatos. By I Peccati di Ciacco.6023CAJ • 4 oz. • 6/cs

Organic Chianti Red Wine JellyArno Valley apples slow-cooked with spices and Chianti. Dense and fresh chutney. Complements cheese, sauces, meats, and poultry. By Radici of Tuscany.3050RAD • 8 oz. • 12/cs

Orange MoussePuréed Sicilian oranges with cane sugar. Freshness preserved naturally. Brightens cheese, meat glazes, and desserts. By Radici of Tuscany.3037RAD • 7 oz. • 12/cs

Organic Quince JamSmooth, refreshing compote made from organic quince. Complements pastries, cheese plates, sorbets, and other desserts. By Radici of Tuscany.3036RAD • 7 oz. • 12/cs


Sulla HoneyHoney from Tuscan legumes. Light and delicate, with a velvety texture. Suggested for sauce reductions, tea, and coffee. By Dr. Pescia.9001HON • 17 oz. • 12/cs

Wild Heather HoneyGathered from fields of wild heather on the Mediterranean coast. Slightly crystalline structure. Intense but balanced suite of flavors. Suggested for desserts such as panna cotta, ice cream, and semifreddo. By Dr. Pescia.9002HON • 17 oz. • 12/cs

Wildflower Honey with Pollen & Royal Jelly

Richly-flavored, creamy honey. Contains pollen and royal jelly, two ancient “superfoods” with a multitude of health benefits. By Dr. Pescia.9020HON • 8 oz. • 12/cs

Sunflower HoneySweet with earthy tones indicative of terroir. A complex honey that complements tea and coffee. By Dr. Pescia.9011HON • 17 oz. • 12/cs

Cardoon Flower HoneyBalanced, floral flavors with a hint of bitterness. Fine crystals. Complements meat marinades and hard sheep’s milk cheese. Available seasonally. By Dr. Pescia.9009HON • 9 oz. • 12/cs

Corbezzolo HoneyVery rare. Decidedly bitter flavor with sweet aftertaste. Complements seasonings and cheese. Limited Edition. By Dr. Pescia.9006HON • 8.8 oz. • 12/cs

Chestnut HoneyA chestnut forest near Dr. Pescia’s farm provides the terroir for this bronze-colored honey. Potent, molasses-like bouquet and flavor. Pourable consistency ideal for finishing cheese plates. Also suggested for roasted squash, pumpkin soup, and meats. By Dr. Pescia. (Due Spring 2015)9003HON • 17 oz. • 12/cs

Blackberry HoneyRare, lush honey from Tuscan autumn blackberries. Deep flavor. Suggested for fruit desserts, breads, meats, and game. By Dr. Pescia.9004HON • 9 oz. • 12/cs

Acacia HoneyFrom a national park in northeastern Tuscany. Golden, liquid honey with strong floral notes. Suggested for glazes for game and poultry, as well as desserts and pastries. By Dr. Pescia.(Due Spring 2015)9005HON • 17 oz. • 12/cs


Orange Flower Honey-Ricotta Breakfast Spread

Blend all ingredients in a bowl with a rubber spatula and chill in a bowl overnight or at least several hours. Try this delicious, aromatic spread on whole grain toast, scones, or just a spoon!

• 1 cup Ricotta cheese• 1/4 cup Orange Flower

Honey by ADI Apicoltura• 1 tsp orange peel, finely

grated

ADI Apicoltura Lupinella Honey Panna Cotta

Sprinkle powdered gelatin over 1/3 cup cool water in a small dish; set aside to soften. Warm the cream in a medium saucepan over medium heat, just to the point that it begins to steam but not boil. Stir honey into the warm cream until it is fully dissolved and take the pan from the heat. Add the softened gelatin and stir until it is fully melted.

Ladle mixture into six 4-ounce ramekins or other small dishes. Let sit until cooled to room temperature. Sprinkle tops with orange zest, cover the dishes with plastic wrap and refrigerate until set, at least 2 hours. To serve, unmold the panna cottas onto small plates. Makes 6 servings

• 1 Tbsp gelatin powder

• 2 cup heavy cream• 1/3 cup Lupinella

Honey by ADI Apicoltura

• 1 tsp orange zest, finely grated (preferably blood orange)


Salts and Spices

Sweet Red Pepper Flakes

Colorful pepper with sunbaked flavor. Complements soups, salads, pasta, fresh burrata, and mozzarella. By Fior di Maiella.5106MAJA • 5.29 oz. • 12/cs

Hot Pepper FlakesSavory blend of Southern Italian peppers with balanced spiciness. Suggested for bean soup, salad, pasta, pizza, and dishes with mozzarella or burrata. By Fior di Maiella.5105MAJA • 5.29 oz. • 12/cs

Sweet Controne Goat Horn Pepper Powder

Lightly ground Controne goat horn peppers. Add sweetness and depth to stews, pastas, and soups. By Michele Ferrante.20001FER • 2.8 oz. • 20/cs

Italian Myrtle Leaf, Ground or WholeFamed Mediterranean herb with a flavor similar to bay leaf and juniper. Suggested for roasted and stewed meats as well as farro, whole grains, and vegetables. By Michele Ferrante.10072FER • 1.06 oz. • 15/cs Ground10071FER • 0.53 oz. • 6/cs Whole Leaf

Mini-Salt StackAward-winning “Truffle & Salt”, plus “Fennel & Salt”, “Saffron & Salt”, “Fiori & Salt”, “Porcini & Salt”, and new “Herb & Salt”, in an elegant, space-saving container. The ultimate stocking stuffer for food lovers. By Casina Rossa.89001CAS • 6 x 1.1 oz. jars • 12/cs

NEW! Fennel (Finocchio) TrioFennel & Salt • Fennel Pollen • Fennel Seed

Specially created by Casina Rossa to highlight our best-selling fennel & salt, along with precious fennel pollen, and chef-friendly fennel seeds. By Casina Rossa.89002CAS • 3 x 1.1 oz. boxed set • 12/cs

NEW! Spicy TrioAbruzzo Hot Pepper Sauce • Hot Pepper Flake •

Honey & HotWith this inspiring southern Italian trio you can add spicy flavor to any favorite Italian or US dish: spread Abruzzo piccante on grilled meats or sandwiches, drizzle honey & hot over cheeses or ice cream, and toss hot pepper flake into soups or pastas. By Casina Rossa.89003CAS • 3 x 1.1 oz. boxed set • 12/cs

NEW! Sicilian TrioWhole Pistachios • Dried Orange • Sicily & Salt

Inspired by Sicily, this trio combines two Sicilian favorites – orange and pistachio, and features a newly RITROVO®-created salt made with North African Ras-al-Hanout which honors the Moorish history and sun-drenched landscape of Sicily. By Casina Rossa.89004CAS • 3 x 1.1 oz. boxed set • 12/cs

“Truffle & Salt” MinisMiniature single-serving packs of “Truffle & Salt”. Gives customers a low-commitment way to sample an award-winning condiment. Also a lifesaver for unforeseen gustatory predicaments. By Casina Rossa.50002RIT • 0.8 oz. • 50/cs

Fennel PollenPrized for its flavor and health benefits. Enjoy in salads, over roasted meats and vegetables, or atop pureed vegetable soups. By Casina Rossa.91112CAS • 0.5 oz. • 8/cs

“Truffle & Salt”sofi™ Gold Award: Outstanding Condiment, Sauce,

Salsa, Cooking EnhancerInternational sensation and first “truffle salt” in the world market; RITROVO® original. Heady, aromatic blend of Italian black truffle and sea salt. Adds the earthy flavor of truffles to any dish. By Casina Rossa.14035CAS • 3.5 oz. • 12/cs

“Puro Tartufo” Dried Black Truffle Flakes

Sliced and air-dried Abruzzese black truffles. Simply rehydrate with water, broth, milk, cream or meat drippings for use in savory dishes. By Casina Rossa.30035CAS • 0.35 oz. • 9/cs

Truffle Trio Gift Box

A gift box containing mini-jars of truffle honey, truffle shavings in olive oil, and “Truffle & Salt”. By Casina Rossa.14041CAS • 3 x 1.1 oz. • 12/cs


Salts and Spices

Fiori & SaltAesthetically appealing mix of sea salt and ten types of edible flowers. Suggested for salads, vegetable purées, fish, chicken, and pork. Also try on burrata or mozzarella. By Casina Rossa.14602CAS • 3.5 oz. • 12/cs

Sea & SaltBlend of sea salt and Sicilian bottarga. Includes citrus notes, sun-dried tomato, and a touch of cardamom. Ideal for Caesar salad dressing, pasta, and vegetables. By Casina Rossa.14055CAS • 3.5 oz. • 12/cs

Saffron & SaltSea salt blended with strands of saffron. A classic of Abruzzo. Suggested for fusion cuisine, our Grattini pasta, or for fresh ricotta. By Casina Rossa.14040CAS • 3.5 oz. • 12/cs

Sweet & SaltComplex but balanced salt blend. Includes dried ground fruit, sweet spices, vanilla, chocolate, and grape must. Suggested for pastas, meat rubs, fruit, salads, desserts, and roasted root vegetables. By Casina Rossa.14045CAS • 3.5 oz. • 12/cs

Fennel & SaltSea salt blended with toasted fennel, organic Sicilian fennel pollen, and exotic spices. Suggested for salads, vegetable cookery, bruschette, pastas, and grilled meats. By Casina Rossa.14110CAS • 3.5 oz. • 12/cs

Porcini & SaltSea salt mixed with sundried porcini, onions, garlic, and herbs. Suggested for halibut, chicken, risotto, roasted mushrooms, and game meats. By Casina Rossa.14220CAS • 3.5 oz. • 12/cs

Grilled Wild Sockeye Salmon on Spring Salad

Cut the Salmon into equal portions, approximately 6 oz each. Marinate with olive oil, Fennel & Salt, and freshly ground black pepper. Set aside for at least 20 minutes.

In a large mixing bowl toss greens with a drizzle of lemon oil, shaved fennel, and a bit black pepper. Arrange the salad on a family-style platter with lemon wedges around the edge.

Place the salmon, skin-side up, on a hot, well-oiled grill, placing so as to get good grill marks on two angles; then turn over and finish cooking to just barely cooked through. Place salmon pieces across the salad and garnish with a drizzle of lemon oil and a just a touch more Fennel & Salt.

• 2-3 lb Sockeye salmon (1side, skinned & pin-boned)

• 2 Tbsp Fennel & Salt by Casina Rossa

• 4 Tbsp EVOO with Sicilian Lemon by Casina Rossa

• 1 tsp Piran Soline Fior di Sale

• 1 tsp black pepper, freshly ground

• 1/4 lb spring greens• 1 fennel bulb, shaved thin on

a mandolin• 1/4 cup baby heirloom

tomatoes, halved • 1 lemon, wedges

Winter Casserole with Myrtle & Organic Apple Balsamic

Place the prepped vegetables, separately, in a medium bowl and toss each with a pinch of ground and whole myrtle, fresh rosemary and a drizzle of EVOO. Lay out separately and evenly on small baking pans and roast at 350 degrees until just cooked through and caramelized. Allow to cool, then gently toss all together with Fennel & Salt and pepper. Cut cabbage into 1” pieces and steam lightly in a covered pan with 1/2 cup of water and a large pinch of Fennel & Salt. Grill sausages and cut into six pieces each on a hard bias. Toss the Sausage pieces together with all the vegetables, adjust seasoning to taste and present on a bed of fresh arugula on a large, family-style platter. Drizzle the whole platter liberally with Apple Balsamic and serve.

• 6 each bratwurst-style sausages, fresh• 3 cups sunchokes, cleaned & large

diced• 3 cups fennel bulb, cored & thick sliced• 2 cups cipollini onions, peeled• 2 Tbsp Italian Myrtle Leaf, Whole by

RITROVO SELECTIONS™• 1 Tbsp Italian Myrtle Leaf, Ground

by RITROVO SELECTIONS™• 2 Tbsp rosemary, finely chopped• 1/2 each savoy cabbage• 1/4 cup Casina Rossa EVOO• 3 Tbsp Organic Apple Balsamic by

RITROVO SELECTIONS™• 1 Tbsp Fennel & Salt by Casina

Rossa• 1/4 tsp black pepper, freshly ground


Piranske Soline Fior di SaleThe most precious salt of the harvest. “Salt Flowers” are skimmed from the very top of the salt pans. Finishing salt for plated dishes. Suggested for salads, seafood, soups, desserts, fresh fruit, and vegetables. Attractive packaging. By Piranske Soline.8905SOLN • 2.2 oz. • 12/cs (glass)8901SOLN • 4.4 oz. • 12/cs (tub)

Traditional Sea Salt, BulkSalt harvested directly after the Salt Flower harvest. High price to quality ratio. By Piranske Soline.8903SOLN • 2.2 lbs • 12/cs

DOP Coarse SaltCertified by Veritas Bureau & Ministry of Agriculture as authentic Piran sea salt. Rich, but not aggressive or bitter. Coarse texture is perfect for seasoning meats, roasts, grilled vegetables, marinating, and finishing dishes. By Piranske Soline.8902SOLN • 1.1 lbs • 20/cs

Salts and Spices

Ligurian Herb Blend with SaltSea salt mixed with chopped rosemary, sage, bay leaf, parsley, thyme, oregano, and basil. Great as a rub for meat or poultry. By La Bella Angiolina.11014BEL • 6.3 oz. • 12/cs

Whole Controne Hot Peppers

Campanian hot peppers. Air-dried in a wood-fired bakery. Left whole. With a zesty yet nutty flavor with notes of wood smoke. Use whole in seasoned stews, pasta dishes, and sautéed greens. By Michele Ferrante.12002FER • 0.88 oz. • 15/cs

Ligurian Herb BlendChopped rosemary, sage, bay leaf, parsley, thyme, oregano, and basil. Suggested as a condiment for pastas and vegetable cookery as well as a rub for meat or fish dishes. By La Bella Angiolina.11009BEL • 1.4 oz. • 12/cs

Wild Sicilian Fennel SeedFrom the Monte Iblei zone of Southeastern Sicily. Hand harvested. Limited Quantities. By Marino Organics.11102MAR • 1.6 oz. • 12/cs

Sicilian BayleafHand harvested bayleaf only from Sicilian Laurel from the Monte Iblei zone of Southeastern Sicily. Limited Quantities. By Marino Organics.11107MAR • 0.7 oz. • 12/cs

Hand-ground Controne Hot PepperAir-dried, hand-ground hot pepper varietal. Rich flavor. Suggested for pasta and beans. By Michele Ferrante.10002FER • 1.5 oz. • 15/cs

Wild Dried OreganoFrom the Alburni Mountains in Campania. Suggested for roasted bell peppers, fresh feta cheese, and veal cutlet. By Michele Ferrante.10003FER • 0.35 oz. • 15/cs

Dried Mountain Oregano in Branches

Hand-picked, sun and air-dried mountain oregano from Campania. Intense bouquet. Ideal for salads, chicken, and fish. By Michele Ferrante.10008FER • 25 g • 10/cs

Flower Trio: Fiori & Salt, Tutti Fiori, Chamomile Syrup

A versatile trio of flower-based condiments.Fiori & Salt: Aesthetically appealing mix of sea salt and ten types of edible flowers. Tutti Fiori: Edible flower petals for stylish, colorful garnishes. Can also be used for baking. Chamomile Syrup: Sweet floral syrup for use in teas, desserts, yogurts, and ice cream. By Casina Rossa.21105CAS • 2.31 oz. boxed set • 12/cs


Spreads, Sauces, and Condiments

Sugo al Pomodoro di Abruzzo: Red Pasta Sauce

Classic Abruzzo ‘red sauce.’ Made from fresh tomatoes, oregano, garden vegetables, and EVOO. Suggested for roasted meats and sauces of all types. By Casina Rossa. 1500CAS • 17.6 oz. • 10/cs

Sugo al Pomodoro Puttanescasofi™ Gold Award: Outstanding Pasta Sauce.

Sweet and savory version of a regional favorite. Suggested for use with bucatini or pannocchie.

By Casina Rossa.80500CAS • 17.6 oz. • 6/cs

Due Formaggi Pasta Sauce with Pecorino and Ricotta

sofi™ Gold Award: Outstanding Pasta Sauce.Silky rich pasta sauce with pecorino and aged ricotta cheeses. Suggested for polenta, pasta,

chicken breast, or roasted fish. By Casina Rossa.80501CAS • 17.6 oz. • 6/cs

NEW! Sugo alla VodkaA dash of vodka and cream in a fresh tomato, vegetable, and basil base achieve perfect harmony in this classic pasta sauce. A great addition to the award-winning Casina Rossa line. By Casina Rossa.80502CAS • 17.6 oz. • 6/cs

NEW! Bruschetta alla Parmigiana: Eggplant Parmesan-in-a-Jar

A few tablespoons of this rich, ready-to-use red sauce with eggplant and Parmesan cheese transform chicken breasts, polenta, vegetables - even sliced toast - into instant elegance! By I Peccati di Ciacco.6402CAJ • Size 6.35 oz. • 6/cs

NEW! Sugo/Bruschetta ai Cannellini: Tomato Sauce with Cannellini Beans

Created as a vegetarian alternative to the classic northern Italian meat ragu, this sauce brings rich tomato and herbs together with whole and pureed cannellino beans to create a rich pasta-ready sauce. Try with Casina Rossa Corn-Rice Spaghetti or RITROVO SELECTIONS™ Marinello Polenta. By I Peccati di Ciacco.6403CAJ • Size 6.35 oz. • 6/cs

RITROVO®-WuWanWo Soy SauceFermented and brewed in terra cotta jars according to tradition. Uses only black soybeans and Piranske Soline sea salt, no preservatives or GMOs. By RITROVO®-WuWanWo.Harmonious: Balanced, meaty flavor. Try with sashimi, sushi, spring rolls, tempura, or dumplings, in marinades and salad dressings and other light dishes. 60001RIT • 250 ml. • 15/csRich: Bold, meaty flavor. Try with stir-fried vegetables, rice, steamed fish, seafood, stewed or grilled meats, in barbecue sauces and glazes. 60002RIT • 250 ml. • 15/cs

Bring water/stock to a boil in a medium stainless steel pot. Slowly stir in Polenta to avoid lumps. Add in salt. Turn heat down to a simmer and allow to cook for 20-25 minutes, stirring every minute or so. Be careful of splatter and use a lid on the pot as needed. Gently stir in the Fior di Sale and some black pepper. Pour into a small oiled sheet pan and allow to set completely in the fridge. Cut into 3” rounds and pan-sear in a bit of EVOO.

Toss the fresh arugula in a small bowl with a splash of EVOO, a pinch of Fior di Sale and freshly ground pepper.

Warm the Sugo di Cannellini in a small pan. Place the Polenta on a bed of the arugula, pour the Sugo over the Polenta and then place the warm pork belly on top, drizzle the EVOO across the whole plate, garnish with shaved Parmesano Reggiano and serve. Serves 4.

• 1 cup Terriero Maranello Stone-ground Polenta

• 3 cups water or stock• 1/4 cup Colli Estruchi

DOP “EVO”• 1 jar RITROVO

SELECTIONS™ Sugo Di Cannellini

• 1cup baby arugula• 12 each braised pork

belly, sliced and pan-seared

• 1 Tbsp Piran Soline Fior di Sale

• 1/2 Tbsp black pepper, freshly ground

Sugo di Cannellini on Maranello Polenta

NEW! Truffle-Hazelnut Spread with Parmesan Cheese

Rich flavors of northern Italian cuisine combine in this lush spread: mushrooms, hazelnuts, truffle, and aged cheese. Use to make crostini or risotto, or top cooked chicken or grilled steak. By I Peccati di Ciacco.7102CAJ • Size 3 oz. • 12/cs



Olive Spread with TrufflesTapenade of olives, EVOO, salt, natural seasonings, and black truffles. Suggested for crostini and pasta sauces. By Casina Rossa.14005CAS • 3.2 oz. • 12/cs

Leccino OlivesLeccino crushed and pitted olives packed in extra virgin olive oil. Subtly flavored with fresh herbs and garlic. Complements seafood, meats, and pizza. Low sodium content. A great choice for making tapenade. By Casina Rossa.14033CAS • 10 oz. • 12/cs

Salinas Salted CapersPlump, fruity capers from the Eolian Islands. Complements seafood dishes, salads, and roasted vegetables. Suggested for potato salad and pizza. By Il Mongetto.2011MON • 7.7 oz. • 12/cs2012MON • 1 liter • 6/cs

Corno di Capra Dry Snacking Peppers

Wood-oven-dried goathorn peppers. Sauté in EVOO and add salt for a typical Campanian snack. Also useful as a garnish or a complement for pasta dishes such as pasta e fagioli. By Michele Ferrante.10004FER • 2 oz. vacuum pack • 10/cs

Pitted Taggiasca OlivesTypical olive of the “Riviera Ligure” region. Buttery, compact, and tender, with low sodium content. Naturally preserved. Complements seafood, meat dishes, salads, and pizza. By La Bella Angiolina.11002BEL • 6.35 oz. • 12/cs11011BEL • 3 liter • 3/cs

Basil Pestosofi™ Silver Award: Outstanding Savory Condiment,

Pasta Sauce, Salsa, Cooking Enhancer: Classic pesto with Ligurian basil, EVOO, pine nuts, and pecorino.

By La Bella Angiolina.11003BEL • 6.35 oz. • 12/cs

Mushroom Spread with Truffles

Spread of champignon and forest mushrooms, black truffles, vinegar, salt, and essence of white truffle. Suggested for appetizers, sides and main dishes. By Casina Rossa.14004CAS • 3.2 oz. • 12/cs

Sundried Tomato with Ricotta

Nicknamed “pizza in a jar.” Blend of red tomato, dry ricotta, and Mediterranean spices. Suggested for bruschette. By Casina Rossa.14006CAS • 3.2 oz. • 12/cs

Abruzzo Piccante Hot Pepper Sauce

Southern Italian classic. Lightly salted and packed with the flavors of fruit, tomato, and hot red pepper. Suggested for pasta dishes, cooked greens, and meat sauces. By Casina Rossa.14501CAS • 3.5 oz. • 12/cs

Olive Pâté with CacaoExotic combination of leccino olives and pure cacao. Suggested for flatbread, crackers, bruschetta, chicken, and seafood dishes. By Maida.9311MAD • 6.35 oz. • 12/cs

Organic Eggplant SauceHearty, healthy vegetable-based pasta sauce from Campania. Made from eggplant, “friarelli” peppers, and organic EVOO. Suggested for pastas, roasts, chicken, and seafood. By Maida.9312MAD • 6.35 oz. • 12/cs

Golden Tomato PureePurée of mild, low-acidity yellow tomatoes. Suggested for pasta, soup, gazpacho, and salsa. By Maida.9300MAD • 24 oz. • 12/cs

Sun-dried Tomato SpreadRich and flavorful sun-dried pomodorini from Campania. Complements bruschette, sauces, and fresh vegetables. By Maida.9305MAD • 7 oz. • 12/cs

Asparagus PâtéOrganic Tuscan asparagus puréed with EVOO and herbs. Superb on bruschette, risottos, shrimp cocktails, and fish dishes. Seasonal Availability. By Radici of Tuscany.3009RAD • 3 oz. • 16/cs

Artichoke PâtéTuscan artichokes pureed with EVOO and herbs. Light, intense, sophisticated flavor profile. Suggested for bruschette, risottos, pastas, and vegetable dishes. By Radici of Tuscany.3018RAD • 3 oz. • 16/cs



Olive TapenadeRich, savory tapenade. Suggested for bruschette and pasta sauces. By Radici of Tuscany.3006RAD • 3 oz. • 16/cs

Vegan Basil PestoArno valley basil pesto with EVOO, pine nuts, salt, and garlic. Rich and versatile. Suggested for pasta or risotto sauce or as a topping for focaccia, bruschetta, crostini, or appetizers. By Radici of Tuscany.3008RAD • 3 oz. • 16/cs

Tuscan Kale PestoPesto from hearty, nutritious Tuscan black kale. Made from almonds, pine nuts, and local spices. Wonderful on crostini, brus-chette, or as a condiment for seafood or pasta dishes. By Radici of Tuscany.3043RAD • 6.4 oz. • 12/cs

Tomato Pieces with Tuscan Giant Basil

Heirloom costoluto tomatoes halved and packed in EVOO with basil. Organic and flavorful. Suggested for pizzas, soups, sauces, and out-of-season Caprese salads. By Radici of Tuscany.3040RAD • 21.2 oz. • 6/cs

Stufato alla Sangiovannese Pasta & Braising Sauce

Rich, Tuscan-style pasta sauce with exotic spices. Suggested for pastas, polenta, egg dishes, and braising meats. By Radici of Tuscany.3042RAD • 12.3 oz. • 12/cs

Tuscan Pasta Sauce with Sangiovese

Tuscan pasta sauce made from local, organic tomatoes mixed with EVOO, Sangiovese red wine, vegetables and spices. Suggested for pastas, polenta, and egg dishes. By Radici of Tuscany.3034RAD • 12 oz. • 12/cs

Ligurian Basil Pesto

Rich, basil-packed pasta sauce from the Italian Riviera. Made with EVOO, pine nuts, cheese, salt, garlic, wine vinegar. By I Peccati di Ciacco.6040CAJ • 6.35 oz. • 6/cs

Pasta Sauce with Alba White Truffle

sofi™ Silver Award: Outstanding Pasta Sauce.Vegetarian red sauce with truffle. Hearty, earthy ready-to-eat sauce for pastas or meat dishes. Try on chicken breast or pappardelle. By I Peccati di Ciacco.6100CAJ • 6.35 oz. • 6/cs

Bruschetta SauceHarmonious blend of tomatoes, extra virgin olive oil, garlic, and oregano. Suggested for pastas and bruschette. By I Peccati di Ciacco.6011CAJ • 6.35 oz. • 6/cs

Pasta Sauce with BaroloAdds a spiced background of Nebbiolo grapes to rich tomato sauce. Pairs well with pasta and a bottle of Barolo wine. By I Peccati di Ciacco.6037CAJ • 6.35 oz. • 6/cs

Bruschetta with Olives & CapersHearty blend of tomatoes, olives, capers, and herbs. Use atop toasted bread, grilled fish, chicken, pasta, and pizza. By I Peccati di Ciacco.6401CAJ • 8 oz. • 6/cs


Pastas

NEW! Tagliatelle RusticheProfessional and home chefs alike clamor for this thick egg pasta, cut rustically like homemade. This texture gives it a sauce-gripping texture when cooked. Traditionally paired with meat or vegetable ragus, it also works well with thick mushroom-based or other hearty red sauces. By La Romagna.12050ROM • 17.6 oz. • 12/cs

NEW! PaccheriA unique pasta of the south of Italy, particularly Campania, named for the sound of a “pacca” or slap, perhaps referring to the sound of the pasta hitting a pan. Large on flavor, these paccheri are beautiful served 3-4 per plate stuffed as a pasta course or sauced with rich ground meat or vegetable sauces.By L’ Ultimo Forno.2125ULTI • 1.1 lb • 10/cs

NEW! Maccheroni Festonati “Party Pasta”

A rare pasta cut produced only by one pastificio in Basiliciata. A cross between a bucatino and a lasagnetta, it has a fun and flavorful appeal. Use with pesto, Casina Rossa sugos, or other thick sauces. Sourced exclusively by RITROVO® and Ultimo Forno.2126ULTI • 1.1 lb • 12/cs

Farro CouscousOrganic couscous. Easy to cook and adaptable to many vegetarian, seafood, and meat based recipes. Bulk sizes available on request.By Biaitalia.1003BIA • 1.1 lb • 12/cs

RigatoniBasilicatan pasta cut made from durum wheat flour. Non-GMO. By L’Ultimo Forno.1120ULTI • 1.1 lb • 12/cs

FerricelliEasily digestible and hearty. Versatile cut for use with anything from olive oil and breadcrumbs to pork sugo. By L’Ultimo Forno.1113ULTI • 1.1 lb • 15/cs

Porcini TaglioliniDelicate, thin cut. Rich color and flavor from porcini mushrooms. Suggested for use with Porcini & Salt and Truffle Oil. By I Peccati di Ciacco.6052CAJ • 0.5 lb • 16/cs

Barolo TaglioliniDelicate, thin cut. Rich flavor and color from an infusion of Barolo wine. Suggested for use with I Peccati di Ciacco’s Pasta Sauce with Barolo. By I Peccati di Ciacco.6090CAJ • 0.5 lb • 12/cs

CalamarataBasilicatan pasta cut made from durum wheat flour. Non-GMO. Suggested for bean sauces and seafood dishes. By L’ Ultimo Forno.1118ULTI • 1.1 lb • 10/cs

Squid Ink TaglioliniAncient Mediterranean favorite. Thin-cut tagliolini. Ideal for seafood pasta, whether with red or white sauce. By I Peccati di Ciacco.6057CAJ • 0.5 lb • 12/cs

Tajarin Egg PastaTraditional pasta of Moneu Roero, Piedmont. Made in small batches. Fine cut and delicate texture. By I Peccati di Ciacco.6300CAJ • 0.5 lb • 12/cs

TrofieHand-rolled pasta. Firm structure. Suggested for use with walnut or basil pesto. By La Bella Angiolina.11007BEL • 1.1 lb • 12/cs

NEW! Croxetti with MarjoramTypical Ligurian herb is blended into a favorite regional specialty pasta. Perfect with basil pesto, tuna-based sugos, in soups like minestrone.By La Bella Angiolina.11019BEL • 1.1 lb • 12/cs

NEW! Trofie with LemonClassic hand-rolled pasta of Liguria with the addition of bright lemon essential oil. Toss into seafood stews, sauce with herbs and Casina Rossa lemon olive oil.By La Bella Angiolina.11018BEL • 1.1 lb • 12/cs

NEW! Trofie with Chestnut FlourClassic hand-rolled pasta of Liguria made with a blend of wheat and chestnut flours. Brings the flavor of the Ligurian hills to the plate. Serve with roasted vegetable sauces, poultry-based sauces or as a unique side dish.By La Bella Angiolina.11017BEL • 1.1 lb • 12/cs


Pastas

Conchiglie Giganti, Large Seashells

“Giant seashells” cradle sauce and ingredients together. Made with all-natural Durum Semolina flour. Use with pasta sauces, pestos, or can be stuffed and baked. By Casina Rossa.80101CAS • 1.1 lb • 8/cs

Monnezza, ‘Odds and Ends’ Pasta

Kaleidoscope of short pastas. Versatile and visually appealing. Made with all-natural Italian wheat flour. Suggested for use with red sauce. By Casina Rossa.15100CAS • 1.1 lb • 10/cs

Croxetti Hand-Stamped Pastasofi™ Silver Award: Outstanding Best Seller

Medallion-shaped pasta, each piece individually hand-stamped as during the feudal period when powerful clans displayed their coats-of-arms even at the dinner table. Imprinted with sunsets, palm trees, and other playful designs. Sauce-gripping texture. By La Bella Angiolina.11012BEL • 0.5 lb • 12/cs

Orecchiette‘Little ears’ of pasta are perfect for rich, chunky sauces due to their bowl-like shape and sauce-gripping texture. By Casina Rossa.14901CAS • 1.1 lb • 10/cs

Foglie di Ulivo Olive-Leaf-Shaped Pasta

Classic leaf-shaped pasta flavored with spinach. Suggested for vegetable sauces, creamy sauces, and pesto. By La Bella Angiolina.11016BEL • 1.1 lb • 12/cs

Pannocchie “Waves of Grain”sofi™ Silver Award:

Outstanding Pasta, Rice or Grain: Unique cut which forms a wavy and dense pasta “filet.” Hearty texture holds both thin and thick sauces; broken into pieces, it can dress up minestrone or pasta in brodo. By Casina Rossa.14899CAS • 1.1 lb • 10/cs

“Lastra di Pasta” Pasta Wraps

Wide, thin strips of 100% durum semolina pasta. Useful for lasagna and chunky sauces. By Casina Rossa.80111CAS • 1.1 lb • 10/cs

BucatiniClassic cut of Central Italy. Made with all-natural Pugliese durum wheat. Suggested for red sauces, especially RITROVO SELECTIONS™ Puttanesca Sauce. By Casina Rossa.14902CAS • 1.1 lb • 10/cs

Gigli Durum wheat pasta formed into ruffly, sauce-gripping pasta. By La Bella Angiolina.11013BEL • 1.1 lb • 12/cs

Folgie di Carciofo, Artichoke Leaf Pasta

Pasta with natural flavors of artichoke puree. Goes well with seafood, soups, and pasta bianco sauce. By Casina Rossa.80103CAS • 1.1 lb • 10/cs

Lightly braise garlic with the EVOO in a small pot. Dry roast Pine Nuts on a small pan at 350 degrees until lightly browned. Allow to cool. Clean and trim nettle greens and spinach. Place nettle greens, spinach, garlic, and Pine Nuts in a food processor and sprinkle with salt and pepper. Turn on the processor and begin to drizzle in the EVOO through the top. Keep adding EVOO and pulsing the processor until pesto comes together in the desired consistency. Less oil for a thick, spoonable pesto; more oil for a pourable style pesto. Taste and adjust seasoning as needed. Place cooked Tagliatelle in a medium bowl and toss gently and liberally with the pesto. Garnish with Parmesan and more toasted Pine Nuts.To spice things up, add a pinch of Michele Ferrante Controne Hot Pepper Powder!

• 1 pkg La Romagna Tagliatelle Rustiche

• 3 cups nettle greens, cleaned

• 3 cups spinach, cleaned

• 6 each garlic cloves• 2 Tbsp Casina Rossa

100% Italian Pine Nuts (reserve a few for garnish)

• 1/4 cup Casina Rossa EVOO

• 1/2 tsp Piranske Soline Fior di Sale

• 1/4 tsp black pepper, freshly ground

• 1/4 cup Parmesano Reggiano, grated or shaved

La Romagna Tagliatelle Rustiche with Nettle Pesto


Pastas

OrecchietteClassic of Puglia. Perfect for rich, chunky sauces due to their bowl-like shape and sauce-gripping texture. By Di Cuonzo of Puglia.27101PUG • 1.1 lb • 12/cs

Orecchiette with Farina ArsaToasted in an oven to add nutty flavor and earthy color. Condiment-gripping shape and texture. Complements vegetable condiments such as zucchini flowers and fresh peas, golden squash, white fish flakes, and other boldly colored foods. By Di Cuonzo of Puglia.27102PUG • 1.1 lb • 12/cs

Olive Leaf PastaClassic leaf-shaped pasta. Delicately flavored with spinach. Suggested for use with creamy vegetable sauces. By Di Cuonzo of Puglia.27104PUG • 1.1 lb • 12/cs

PappardelleThick, wide-cut pasta. Sauce-gripping texture and fresh consistency. Traditionally paired with wild boar and rabbit ragus. Suggested for hearty mushroom sauces and red sauces. By La Romagna.12004ROM • 17.6 oz. • 18/cs

UmbricelliSubstantial, short pasta resembling two intertwined spirals. Attractive shape that also retains a variety of pasta sauces. Great in baked pasta dishes. By La Romagna.12005ROM • 17.6 oz. • 12/cs

Stringozzi “Bio” (Certified Organic)Traditional Umbrian knife-cut durum wheat pasta. Square “shoelace” cut resists overcooking. Wholesome wheat flavor. Suggested for red sauces and ragus. By La Romagna.12003ROM • 17.6 oz. • 24/cs

Lasagna SquaresSquares of golden egg pasta. Suggested for homemade lasagnas, giant or open-faced ravioli, or rolled cannelloni style pasta dishes. By La Romagna.12011ROM • 17.6 oz. • 24/cs

Stringozzi all’Arancia (Orange Stringozzi)

Orange juice and orange essential oils lend light flavors to this pasta. Suggested for use with seafood and duck. By La Romagna.12007ROM • 17.6 oz. • 24/cs

Stringozzi with SaffronMade with Umbrian saffron from Città del Castello. Pairs well with Casina Rossa Saffron & Salt. By La Romagna.12040ROM • 0.5 lb • 12/cs

GrattiniVersatile pasta that adds flavor and body to Sicilian recipes. Cook it like regular egg pasta and flavor it with organic pine nuts and dried fruit, or use it to absorb juices in meat or vegetable-based main dishes. By La Romagna.12012ROM • 0.6 lb • 20/cs

Lemon StringozziLong square-cut pasta accented with citrus flavors from fresh lemon juice and lemon essential oil. Suggested for seafood and delicately flavored dishes. By La Romagna.12030ROM • 17.6 oz. • 24/cs

Farro UmbricelliSauce-gripping low-gluten pasta. Hearty and nutty flavors with notes of cinnamon and baked grain. By La Romagna.12020ROM • 17.6 oz. • 12/cs

Stringozzi Umbri (Plain)Traditional Umbrian knife-cut durum wheat pasta. Square “shoelace” cut resists overcooking. Wholesome wheat flavor. Suggested for red sauces and ragus. By La Romagna.12001ROM • 17.6 oz. • 24/cs

Stringozzi FantasiaPasta colored like the Italian flag. Each color reflects a different flavor: tomato for red, traditional for white, and basil for green. By La Romagna.12002ROM • 17.6 oz. • 24/cs

Stringozzi al Tartufo (Black Truffle)

Flavored with porcini mushrooms and Umbrian black truffles. Suggested for use with “Truffle & Salt” or Truffle-infused EVOO. By La Romagna.12010ROM • 0.55 oz. • 12/cs


Pastas Made from Gluten-Free Ingredients

Gluten-Free Buckwheat-Corn Shells, “Lumache”

Small, delicate shell-shaped pasta shells made from buckwheat and corn. Suggested for use with chunky sauces. By Casina Rossa.80112CAS • 1.1 lb • 10/cs

Corn-Rice Pappardelle

Versatile gluten-free thick-cut pasta. Suggested for use with thick, chunky, and hearty sauces. By Casina Rossa.80113CAS • 0.44 lb • 10/cs

NEW! Gnocchi di Riso: Rice Gnocchi

Light and delicate, these potato and rice flour gnocchi cook in two minutes. Try with Radici Kale Pesto or RITROVO® Basil Pesto.By Bioalimenta.20155FARA • 8.8 oz. • 12/cs

Corn CouscousOrganic gluten-free couscous. Easy to cook and adaptable to many vegetarian, seafood and meat based recipes. Bulk sizes available on request.By Biaitalia.1001BIA • 1.1 lb • 12/cs

Corn-Rice SpaghettiVersatile gluten-free pasta made from corn and rice flour. Appropriate for a wide range of sauces. By Casina Rossa.80114CAS • 1.1 lb • 10/cs

NEW! Gluten Free Lasagna SheetsDelicate pasta sheets made of only corn and rice flour allow GF eaters to create northern Italy’s classic dish, lasagna. Par-cook and sauce, then bake. Or, par-cook and make pasta rolls with your favorite ingredients. By Bioalimenta.20156FARA • 8.8 oz. • 12/cs

NEW! Gluten Free Figurine Mini-shapes Pasta

Perfect for GF kids, these whimsical shapes are made to be eaten in soups or pasta salads and with light tomato sauces. Even eat for breakfast. By Bioalimenta.20151FARA • 8.8 oz. • 12/cs

NEW! Gluten Free Quick-cook These classic regional pasta cuts have been made with corn and rice flour to cook almost like fresh. Boil for 5 minutes, let sit, then sauce and enjoy Italian classics without gluten.By Bioalimenta. 8.8 oz. • 12/csTrofie Pasta 20152FARAOrecchiette 20153FARAGarganelli 20154FARA

I Peccati di Ciacco Rice PastasDelicate rice pasta made with gluten-free rice flour. Almost pastry-like flavor. By I Peccati di Ciacco.1.1 lb • 12/csRice Gigli 6051CAJRice Penne 6053CAJRice Riccioli 6054CAJ

I Peccati di Ciacco Corn PastasMade with gluten-free corn flour. Polenta-like flavor. Suggested for meat sauces, tomatoes, and Latino cuisine.By I Peccati di Ciacco.1.1 lb • 12/csCorn Fusilli 6050CAJCorn Penne 6055CAJCorn Riccioli 6056CAJ


Grains, Legumes, and Nuts

Barley, Orzo MondoRare varietal. Renowned for its thin husk and digestibility. High in soluble fiber and protein. Pairs well with meat and vegetables. By Michele Ferrante.10070FER • 10 oz. • 16/cs

Organic Arborio RiceSuperfine USDA-organic rice from the Po Delta of Piedmont. Medium-sized, medium-starch grains well-suited for risotto. Our most requested rice. By Fior di Maiella.5101MAJA • 1.1 lb • 12/cs

Organic Farro GrainRevered and vital staple of regional Italian cuisine. High-protein, low gluten grain. Adaptable to frittatas, soups, and salads. By Fior di Maiella.5104MAJ • 1.1 lb • 12/cs9106FIOR • 5 kg • 2/cs

White Polenta with Truffle and Porcini

White corn flour with dried truffle and porcini mushrooms. Simple and quick to cook. Suggested as a side dish for poultry or meat. By Fior di Maiella.5102MAJA • 8.8 oz. • 12/cs

Three Cheese Polenta

Golden blend of cow’s milk cheese, emmenthaler, and pecorino. Simple and quick to prepare. Suggested for use with our Due Formaggi sauce. By Fior di Maiella.5109MAJA • 8.82 oz. • 12/cs

Polenta with Vegetables

Robust northern Italian staple. Gluten-free. Simple and quick to cook. Suggested as a side dish for meats. By Fior di Maiella.9104FIOR • 10.6 oz. • 12/cs

Ceci di Controne, Whole ChickpeasSilky, thin skin, high protein content, and minimal soaking time. Suggested for side dishes and pasta e fagioli. By Michele Ferrante.12003FER • 10.6 oz. • 16/cs

Riso Nerone Black RiceAromatic long-grain black rice. Rich in antioxidants. Suggested for seafood and rice dishes. Try as a stuffing for roast-ed tomatoes or peppers. By Fior di Maiella.5103MAJA • 1.1 lb • 12/cs

Organic Carnaroli RiceSuperfine USDA-organic rice from the Po Delta of Piedmont. Robust struc-ture that gives up starches gradually, so that individual grains remain firm and intact in risottos. By Fior di Maiella.9101FIOR • 1.1 lb. • 12/cs9102FIOR • 5 kg • 2/cs

Biancoperla White Corn Polenta, Slow Food Presidio

Polenta from a rare and prized corn varietal of the Veneto. Fine and delicate flavor. Suggested for use with seafood, stews, and grilled meats. By Terriero.6002TERR • 1.1 lb • 12/cs

Maranello Corn Stone Ground Polenta

Deep yellow polenta made from Maranello corn. Fine texture. Excellent with braised meats, cheeses, fish, roasts, and toma-to-based dishes. By Terriero.6001TERR • 1.1 lb • 12/cs

Casina Rossa Corona BeansTraditional staple of Abruzzo. Locally known as “the poor man’s meat” for its rich flavor, tender yet meaty texture, and generous size. A natural for pasta e fagioli as well as an excellent substitute for meat. By Casina Rossa.14030CAS • 1 lb • 10/cs

NEW! Quinoa from Italy: A Ritrovo Collaboration

RITROVO®, Fior di Maiella, and Quinoa Marche have joined forces to bring this new, sustainable product to US consumers. The Zannini family, owners of Quinoa Marche, has selected the quinoa cultivars best adapted to growing in the Marche Region. These varietals actually enrich soils in their region that once were used for cultivation of sugar beets. This has created a sustainable way to supply a growing demand for this South American miracle food. By Fior di Maiella.5114MAJA • Size 8.8 oz. • 12/cs

NEW! Italian Pine Nuts Painstakingly sourced, these LIMITED QUANTITY Italian gems are sure to delight in pasta dishes, pesto sauces, and on whole roasted fish. By Fior di Maiella.5112MAJA • 8.82 oz. • 12/cs


“Fagioli di Controne” Campanian Heirloom Beans

Hearty, thin-skinned beans that cook to perfection in hours without preliminary soaking. Registered by the Italian Ministry of Agriculture as authentic “Fagioli di Controne.” By Michele Ferrante.10001FER • 10 oz. vacuum pack • 16/cs

Lamon Beans IGPHeirloom legume of Piedmont known for its texture, tenderness, and regionality. Certified IGP (‘Indicazione Geografica Protetta’). Suggested for salads, meat dishes, bruschetta, and pasta e fagioliBy Fior di Maiella.9103FIOR • 8.8 oz. • 12/cs

Perline BeansPetite heirloom varietal from Basilicata. Suggested for pasta, salads, or as a side dish for fish or pork. Limited Production. By L’Ultimo Forno.3000ULTI • 1.1 lb • 12/cs

Grains, Legumes, and Nuts

Chickpea Flour

High-protein, gluten-free flour. Organic. Adaptable to anything from morning pancakes or lunchtime quick breads, to crusts for pan-fried fish, vegetables, and tempuras, to healthful and rich dessert cakes. By Michele Ferrante.11011FER • 8.8 oz. • 12/cs

Hazelnut FlourOrganic and gluten-free flour. Optimal for gluten-free and low-gluten baking. By I Peccati di Ciacco.6022CAJ • 8.8 oz. • 12/cs

Almonds with ControneHot Pepper

Batch-roasted Modesto almonds dusted with Michele Ferrante’s Controne hot pepper. Classic almond flavor with mild and balanced spiciness. Well suited to appetizer plates, snacks, and wine tastings. By Miller Farms.80014MILL • 4 oz. • 16/cs

Toasted Almonds with “Truffle & Salt”

Roasted almonds cooked in olive oil and tossed with “Truffle & Salt”. Subtle, elegant, and earthy. Sustainably farmed. A natural choice for appetizers and snacking. By Miller Farms.80011MILL • 8 oz. • 16/cs80015MILL • 10 lb • each

Organic Wild Pine NutsGathered in the pristine forests of San Rossore National Park in coastal Tuscany. Nicknamed ‘tree bacon’ for their intense, smoky flavors and balsamic aromatics when toasted. Suggested for salads, roasts, and grilled vegetables. Extremely Limited Quantities. By Radici of Tuscany.3026RAD • 8.8 oz. • 12/cs

Senatore Cappelli Bread FlourTraditional Basilicatan bread flour. Heirloom variety. Naturally insecticide and herbicide free. Non GMO. Healthy with a rich texture. Excellent for baked goods such as bread and pizza. By L’Ultimo Forno.11121ULTI • 2.2 lb • 20/cs1115ULTI • 5 kg • 4/cs

Senatore Cappelli Pasta FlourTraditional Basilicatan pasta flour. Heirloom variety. Naturally insecticide and herbicide free. Non GMO. Healthy with a rich texture. Excellent for pasta. By L’Ultimo Forno.11122ULTI • 2.2 lb • 20/cs1116ULTI • 5 kg • 4/cs

Olive Oil Roasted California Almonds

Roasted Modesto almonds lightly seasoned with EVOO and sea salt. Farmed organically and sustainably. Complements a broad range of appetizers.By Miller Farms.80012MILL • 10 lb • each

“Pinoli” Pine NutsCertified Italian pine nuts. Rich, classic, intense flavor. Just a few nuts will add savor to sauces, vegetable dishes, delicate salads and desserts. Limited Availability. By Casina Rossa.20010CAS • 1.7 oz. • 12/cs11111CAS • 1 kg • each

Mozzafiato Savory Almond Topping

Savory topping made from toasted California almonds, sundried tomato shavings, and flakes of sweet pepper. Versatile and zesty. Recommended for salads and cheese plates, especially ones including mozzarella and burrata. By Miller Farms.80020MILL • 5 oz. • 16/cs

Shelled Sicilian PistachiosKnown by Italians as “emeralds of Sicily.” Recognized as a Slow Food Presidio. Grown and harvested in small batches. Intense flavor. Suggested for sweet and savory dishes like pesto, charcuterie, pasta, roast fish, and desserts. By Fior di Maiella.5110MAJA • 4 oz. • 12/cs5111MAJA • 1 kg • each


Crackers

Quadrì Classic Snack Crackers

Flash-baked and seasoned with EVOO and sea salt. Light and crispy. Suggested for cheese plates, spreads, and sliced meats. By Figuli-Tavolozze.5603TAVO • 50 g • 20/cs

Quadrì Rosemary Snack Crackers

Flash-baked and sea-soned with EVOO, rose-mary, and sea salt. Light and crispy. Suggested for cheese plates, spreads, and sliced meats. By Figuli-Tavolozze.5604TAVO • 50 g • 20/cs

Wine Knots CrackersMade with Lucanian white wine, durum wheat flour and Piran Sea Salt. Bready with subtle wine flavor. Suggested for antipasti, wine tastings, and snacking. By L’Ultimo Forno.2123ULTI • 0.55 lb • 20/cs

Matera Friselle CrackersSmall-batch crackers made from Senatore Cappelli grano duro wheat flour. Crispy, bread-like texture is ideal for bruschette. Also complements pâtés, goat cheese, and antipasti. By L’Ultimo Forno.2124ULTI • 0.88 lb • 12/cs

Tavolozze al Olio di OlivaTavolozze (“painter’s pallets”) are thin crackers infused with olive oil. Angular, stylish design provides a canvas for chef creativity. Suggested for hors d’oeuvres, canapés, and antipasti. By Figuli-Tavolozze.5501TAVO • 3.5 oz. • 18/cs

Tavolozze al TartufoTavolozze (“painter’s pallets”) are thin crackers infused with olive oil and “Truffle & Salt”. Angular, stylish design provides a canvas for chef creativity. “Truffle & Salt” seasoning for complex umami flavor. Suggested for hors d’oeuvres, canapés, and antipasti. By Figuli-Tavolozze.5502TAVO • 3.5 oz. • 18/cs

Handmade GrissiniHand-rolled breadsticks made without any fats. Light and crunchy. Suggested for use in appetizers or with pasta. By Figuli-Tavolozze.6000TAVO • 200 g • 9/cs

Taralli Wine Taster’s CrackersClassic of Puglia. Rustic, knotted crackers infused with Pugliese white wine, EVOO, and fennel seeds. Flaky like a pie crust. Suggested for cheese and wine degustation. By Tenuta Cocevola.20083COCE • 7 oz. • 12/cs

NEW! Tarallini al Pecorino: Taralli with Pecorino Cheese

These mini-Taralli, in their traditional, ring-like shape, have a flaky, pie crust-like texture and extraordinary flavor due to the addition of aged southern Italian pecorino cheese. From the artisanal bakeries of Ultimo Forno.2127ULTI • 0.55 lb • 12/cs

NEW! Tarallini al Finocchio: Taralli with Fennel Seeds

Crunchy-baked Taster’s crackers with freshly-harvested fennel seeds. These traditional, ring-shaped crackers have a clean, balanced flavor and finish. Top-quality organic, non-GMO ingredients. A wine taster’s delight! From the artisanal bakeries of Ultimo Forno.2128ULTI • 0.55 lb • 12/cs

Begin by sautéing the onions with the EVOO until caramelized well, then add the carrots and fennel to the pan. Mix well and allow the other vegetables to just cook through. Set aside to cool and mix the meat together in a large mixing bowl. Add in roughly chopped pine nuts, salt, and pepper. Add in the cooled vegetables and mix together well. Scoop meat with a 1/4 measuring cup and form balls into 2.5” round patties. Pan-sear or grill patties until just cooked through.

Soften the Friselle Crackers by dipping them in a bowl of warm water for just a moment. Place a burger on each “bottom bun” of Friselle and top with a teaspoon of warm Stufato alla Sangiovannese Pasta Sauce. Then add a slice of tomato, a pinch of arugula that has been tossed in a splash of EVOO. Garnish with a few more Pinoli Pine Nuts, add on the “top bun” of Friselle and serve immediately.

• 1 lb grass-fed beef, 80/20 ground• 1/2 lb mild Italian pork sausage, bulk

ground• 1/2 cup carrots, finely diced• 1/2 cup fennel bulb, finely diced• 1/2 cup sweet onion, finely diced• 1/4 cup Pinoli Pine Nuts by Casina

Rossa, toasted• 1 Tbsp Fennel & Salt by Casina

Rossa• 1/2 Tbsp black pepper, freshly

ground• 1/4 cup Colli Estruchi DOP EVOO• 1 cup Stufato alla Sangiovannese

Pasta Sauce by Radici of Tuscany• 1 cup baby arugula• 2 each vine-ripened tomatoes, thick

sliced• 8 each Matera Friselle Crackers by

L’Ultimo Forno

tuscan slider burgers


Cookies, Chocolates, and Other Sweets

NEW! Soft Amaretti with Lemon

Our original gluten-free cookie recipe with the brightness of lemon essential oil. By La Sasselesse. 27004SAS • 6.34 oz. • 6/cs

NEW! Soft Amaretti with Coffee

Our original gluten-free cookie becomes a breakfast favorite with the addition of 5% coffee. Use to make quick tiramisua with a simple topping of mascarpone and cocoa powder.By La Sasselesse. 27005SAS • 6.34 oz. • 6/cs

NEW! Soft Amaretti with Hazelnut

Our original gluten-free cookie with 25% Piedmont IGP Hazelnuts. They add a richness to the original recipe of armelline almonds, pure sugar, and egg white. This 100% natural version is pure, delicious, and beautifully packaged. By La Sasselesse.27006SAS • 6.34 oz. • 6/cs

NEW! Matera Chocolate Biscotti with Piran Sea Salt

These innovative cookies come from a consortium of artisan bakers who maintain the tradition and bounty of their typical local products, using exclusively Basilicata raw materials – top-quality ingredients, including non-GMO durum wheat flour and baked by L’Ultimo Forno featuring Piranske Soline Fior Di Sale Sea Salt.2122ULTI • 0.55 lb • 20/cs

NEW! CaramieleAward-winning ADI Apicoltura from Abruzzo paired their golden Acacia Honey with richly flavored IGP Piedmont hazelnuts for a naturally sweet breakfast or pastry spread. Full-flavored richness from only two ingredients.By ADI Apicoltura/Beekeeping.12307ADI • 8.8 oz.• 12/cs

Preheat oven to 375 F. Butter a 6-muffin tin (large format) and set aside.

Combine first four dry ingredients and set aside.

Chop the Aranciata lightly, mix in a bowl with crunchy orange, pistachios, bran, and buttermilk. Let sit while preparing other ingredients.

Cream together butter, sugar, honey. Add eggs and beat until light. Slowly mix in dry ingredients, mixing well after each addition. When this mixture is uniform fold in the bran-buttermilk-fruit-nut mixture. Fold just until well-blended.

Place evenly in each of the 6 muffin cups. Bake until golden brown and until a tester inserted into the center comes out clean.

Cool and serve with more Orange Blossom Honey, if desired.

• 1 cup Senatore Cappelli Bread Flour by Ultimo Forno

• 1 tsp baking powder• 1/2 tsp baking soda• 1/2 tsp Sweet & Salt by Casina Rossa• 1/4 cup Aranciata by Bonajuto• 1 mini-jar Siclian Trio Dried Orange by

Casina Rossa• 1 mini jar Sicilian Trio Whole

Pistachios by Casina Rossa, or more if desired

• 1 cup buttermilk• 1 cup oat bran• 1 stick unsalted butter• 1/2 cup organic cane sugar• 1/4 cup Orange Blossom Honey by

ADI Apicoltura• 2 eggs

Sicily-Inspired Citrus Muffins

La Sassellese Soft Amaretti Aromatic cookie typical of the Ligurian interior. Tender, cookie made with armelline almonds, and pure sugar and egg white. Individually wrapped “caramelle” style. It took years of searching to find an amaretto of this caliber. By La Sassellese.27001SAS • 6 oz. • 6/cs27002SAS • 14 oz. tin • 6/cs

AranciataKnown in Sicily as “Arabian Nougat.” Strips of Sicilian orange peel candied in honey. Complements baked goods, cheeses, and cocktails. By Bonajuto.1010BONA • 7 oz. • 16/cs



Foglie di Mais (Corn Cookies)

Light and crunchy. Contains eggs from small local farms, organic honey, raw cane sugar, and local wholegrain flour. Complements tea and sweet wines. By Primo Pan.16001PRI • 8.8 oz. • 24/cs

Farro Ciambelline (Farro Cookies)

Healthy cookie made from stone-ground low-gluten farro flour, pure butter, raw cane sugar, hazelnuts, and honey. Recommended for desserts and espresso. By Primo Pan.16004PRI • 12 oz. • 12/cs

Hazelnut Cookies with Chocolate (Noccioli)

Baked from traditional hazelnut flour, raw cane sugar, and chocolate. Buttery texture pairs well with coffee and dessert dishes. By Primo Pan.16005PRI • 12 oz. • 12/cs

Gluten-Free Hazelnut “Drolo” Cookiessofi™ Silver Award: Outstanding Cookie

Made with 40% Piedmont hazelnuts, egg white, sugar, cocoa and vanilla. Crunchy, light, and gluten-

free. Pairs well with milk and caffè lattes. By Primo Pan.16009PRI • 12 oz. • 12/cs

“Baci Di Dama” Hazelnut Cookies

Classic of Piedmont. Rich, tender hazelnut cookies sandwiching chocolate-hazelnut cream. By I Peccati di Ciacco.6025CAJ • 6.35 oz. • 6/cs

L’Ultimo Bacio™ Salt-n-Chocolate Crunchy Cookies

Translated as ‘The Last Kiss’, even one taste of these delightfully crunchy, salt and chocolate-marbled cookies will not be your last. Top-quality ingredients, including non-GMO durum wheat flour. Baked by L’Ultimo Forno and featuring Piran Fior di Sale Sea Salt.1119ULTI • 0.55 lb • 20/cs

Organic Sicilian Pistachio Cream

Rich, organic cream of Sicilian pistachios and cane sugar. Recommended for pastries, cake fillings, semifreddi, or gelati. By Stramondo.3101STRAM • 8.81 oz. • 12/cs

Organic Sicilian Almond Paste

Tender marzipan typically used by Sicilian chefs to make whimsical fruit- or vegetable-shaped treats. A rich, organic, mix of almonds and sugar. Great for pastries, ice creams, and dipping in dark chocolate. By Stramondo.3100STRAM • 8.81 oz. • 12/cs

Crema di Torrone: Torrone in a Jar

Piedmontese hazelnut nougat blended with honey and crushed hazelnuts. Rich, nutty, viscous cream. Suggested for baked goods, biscotti, fresh fruit, and ice cream. By I Peccati di Ciacco.7000CAJ • 3.17 oz. • 6/cs

Cremino with EVOO and Sea Salt - Mini

Compact, buttery chocolates infused with EVOO and sea salt. Organic. A RITROVO SELECTION™ produced by Guido Gobino.11001GUI • 0.25 oz. • each

Torrone Bar with Almonds Italian holiday treat. Almond-studded nougat bar made with rich, small-batch honey. Non-GMO, organic ingredients. By ADI Apicoltura/Beekeeping..12304ADI • 7 oz. • 20/cs

Soft Almond Torroncini BitesBite-sized chunks of organic nougat sweetened with local Abruzzese honey. Light and chewy. By ADI Apicoltura/Beekeeping.12100ADI • 5.3 oz. • 12/cs Almond12200ADI • 5.3 oz. • 12/cs Hazelnut

Gianduia Chocolate Hazelnut SpreadA classic of Piedmont. Crushed hazelnut and cocoa spread. Suggested for mascarpone, pastries, breads, ice cream, strawberries, or sliced bananas. By I Peccati di Ciacco.6400CAJ • 7.76 oz. • 6/cs

Amaretti Cookie Crumble Bark with Dark Chocolate

Dark chocolate embedded with soft crumbs of Amaretti Cookies. A luxurious companion for coffee and tea. By Bottega Ditalia.14001DIT • 4 oz. • 12/cs14002DIT • 8 oz. • 12/cs



NEW CHOCOLATE LINE FROM SLOVENIAToday’s Slovenian cuisine incorporates Alpine, Mediterranean and Eastern European cultural and culinary influences. These three lush dark chocolate bars, hand-crafted in Lubljana, the capital of Slovenia, embody the amazing diversity of this beautiful small country.

Tuscan Panforte with Almonds & Candied Fruit

Traditional Tuscan fruitcake. Velvety mix of almonds and candied fruits, with a fine dusting of powdered sugar. Pairs well with dessert wines and cheese plates. By Panificio Vannini.5007VANN • 10 oz. • 12/cs

Piranske Soline ChocolatePairs Belgian dark chocolate and Slovenian salt flowers. 62% chocolate with subtle salt flavor. By Piranske Soline.Bar 8904SOLN • 1.5 oz. • 12/csBites 89056SOLN • 2 kg • 100/cs

Tuscan Sweet with Orange & Chocolate

Innovative Tuscan fruitcake. Rich, smooth consistency with candied orange and dark chocolate. Pairs well with dessert wines and cheese plates. By Panificio Vannini.5009VANN • 5 oz. • 12/cs

Tuscan Fig Bread with Almonds

Innovative Tuscan fruitcake. Rich, smooth fig flavor with chunks of almond and a pinch of spice. Pairs well with dessert wines and cheese plates. By Panificio Vannini.5008VANN • 5 oz. • 12/cs

NEW! Slovenian Rhapsody Dark Chocolate Bar with Figs

Typical pumpkin seeds, mountain cranberries, and gorgeous slices of coastal dried figs decorate this beautiful fruit and nut dark chocolate bar. By Piranske Soline.9001SOLN • 3.5 oz. • 12/cs

NEW! Slovenian Pumpkinseed & Oil Dark ChocolateDark chocolate infused with rich Slovenian pumpkinseed oil and sprinkled with pumpkin seeds. This artisan-made chocolate bar is a unique taste of one of northern Slovenia’s most typical products. It showcases eastern Slovenian Štajerska and Prekmurje pumpkin seeds and pumpkinseed oil. In these parts of Slovenia they have been growing pumpkins since the 18th century and turning the seeds into oil. Pumpkinseed oil adds a creamy, depth of flavor to 72% dark chocolate. By Piranske Soline.8999SOLN • 3.2 oz. • 12/cs

NEW! Slovenian Rhapsody Dark Chocolate Bar with Piran Sea Salt

Typical pumpkin seeds, mountain cranberries, and savory grains of Piran’s Adriatic Sea Salt are combined in this evocative chocolate bar. A voyage across Slovenia in every bite. By Piranske Soline.9000SOLN • 3.35 oz. • 12/cs

Limited edition RITROVO® exclusive. Stone-ground according to the Spanish and Arab tradition practiced by the Bonajuto family of Modica, Sicily. Lightly grainy. By Bonajuto.2 oz. • 12/cs

Mediterranean Dark Chocolates

1001BONA - Orange1002BONA - Cardamom1003BONA - Lemon1004BONA - White Pepper

1005BONA - Salt1006BONA - 70%1007BONA - 80%1008BONA - 100%1009BONA - 90%


Mind-Blowing Italian Food Importers!!!The Rosengarten Report, December 2014

ORECCHIETTE FARINA ARSA, Traditions of Puglia, Di Cuonzo

“These little pasta “ears” from Puglia, with their odd brown-gray color, are the finest dried orecchiette I’ve ever had. Wow! Today, the Pugliese producer Di Cuonzo, in memory, toasts the flour in ovens, which adds that ochre color you can see through the package. But the flavor! Earthy-nutty to be sure, with a sweet aftertaste-perhaps the pasta in this tasting with the biggest flavor. The chew is about normal for orecchiette: hefty, with a little extra munch on the outer part of the “ear,” a little lighter munch on the inner “ear”. Holds sauce marvelously, and great in the Pugliese combo of orecchiette, sausage, and bitter greens.” Page 19, #27102PUG.

TAJARIN PASTA, LANGHE-STYLE, I Peccati di Ciacco

“Tajarin is usually a pasta fresco, but producers today are also drying it and shipping it ...such as this producer, I Pecatti di Ciacco. Their product is 20% egg yolk (they boast!), and is fairly yellow to the eye; the most wonderful thing is that it definitely has the taste of fresh egg pasta. Texture is astonishingly close, if you hit the just-right al dente moment at about 4 minutes of boil time. I also love the way the individual strands stay individual in your mouth as you chew. A little butter, a little grated cheese ... and a small mountain of freshly-shaved white truffles would be a very direct route to heaven.” Page 17, #6300CAJ.

HEI-JIN SOY SAUCE HARMONIOUS, WuWanWo

“Well, here’s a change of pace- which underscores the kind of adventurous gastro-sleuthing that is typical of Ritrovo! At an olive-oil show in Trieste, Italy some years ago, Ilyse and Ron tasted sea salt from just around the corner: the Piran Salt Pans in Slovenia, a very

famous salt source. They loved it, and got very excited about the Italian-Taiwanese couple who markets the salt. One huge international deal later ... Ritrovo is importing into the U.S. a Taiwanese soy sauce that’s made with Slovenian salt sent from Trieste! OK, it’s not exactly Italian ...but it is extraordinary! Also made with non-GMO black soybeans, no wheat, and a 180-day fermentation, it is simply one of the most complex soy sauces I’ve ever tasted. The flavors are umami from not just Slovenia, but maybe even Mars (including an incredible blast of mushroom-like intensity). It’s very, very salty (as if to emphasize the Slovenian connection), but it finishes in the mouth with a lovely roundness. I love it for crudo: I buy me some very fresh fish, slice it sashimi-style, and gloss it lightly with Hei-Jin and extra virgin olive oil. Of course, feel free to use it in high-level Chinese and Japanese cooking as well.” Page 14, #60001RIT.

LUPINELLA ORGANIC HONEY, ADI Apicoltura

“This grainy, tangerine-orange honey is simply one of the most delicious honeys I’ve ever tasted ... certainly the cross-company show-stopper of our recent tastings. I taste little here beyond a deep, kick-ass basic honey flavor. But I do taste the passion of a fifth-generation beekeeper who has 2000 hives on his property throughout the Chieti area-and keeps moving the hives from place to place to give them best access to the flowers!” Page 8, #12301ADI.

EXTRA VIRGIN OLIVE OIL, ORGANIC, Colli Etruschi

“Ilyse and Ron fit right in with our Big Three of Italian importers when it comes to olive oil. But it would be uncharacteristically predictable for them to focus on olive oil from Tuscany, as most importers do. No sirree Franco ...instead, they gather up the green juice principally from

southern Italy ...where some of Italy’s best olive oil is being made today in a rejuvenated industry. However, for one of their oils ...the Colli Etruschi Organic, from an old Etruscan region north of Rome ...they note that it can be enjoyed 3-4 years after the harvest. I can tell you that it’s delish right now, with lots of squash-y top notes, then a huge, bitter-spicy rasp on the back of the palate. Lively as hell! Will start a fire even on white beans!” Page 7, #30100ETR.

CAPERBERRIES IN PROSECCO, Casina Rossa

“If you’re going to serve only one caperberry along with cocktails-for it’s a hot item and there are many out there-I would urge you to serve this one! They are smaller than some, but what they cede in size, they make up for in flavor. It was a brilliant idea to give them a Prosecco maceration; it makes the taste zingily sweet-and-sour. (One of the owners of this Sicilian enterprise is from the Veneta, home of Prosecco!) I love the masticating most of all: you can feel the seeds in your teeth, just before you chew them down.” Page 2, #80102CAS.

FENNEL & SALT WITH ORGANIC FENNEL POLLEN, Casina Rossa

“I love what Casina Rossa... has done with the concept. Working with a restaurant chef in Italy, they have sourced organic fennel in Sicily, and combined the pollen with fennel seeds, salt, white pepper, fenugreek, juniper, laurel, mustard and thyme. Your first impression is ...”salty!”...but then the spices emerge, lively, multifarious, delicious. I love that this tastes like a way station between the Mediterranean and India. The sprinkle targets I’ve already decided on are cheese, omelets (all egg dishes), grilled fish, grilled chicken, grilled pork, and avocados. There are some crazy good international fusion dishes waiting to happen here!” Page 12, #14110CAS.

The Rosengarten Report is back and David Rosengarten chose RITROVO® as 1 of the top 3 American importers of Italian Foods. A few of his Star Product choices are:


ACETOR I AAcetoria vinegars are the result of a joint effort between esteemed winemaker Joseph Reiterer of Alto Adige, and master vinegar maker Robert Bauer of Germany. First, Reiterer sources top-quality organic fruit to brew a variety of fine wines with exceptional flavor, body, and balance. Then Bauer transforms the wines into vinegar, aging each in a way that complements the traits of its fruit base. The result of this collaboration is a collection of intensely flavored, harmoniously balanced vinegars that bring flavor and freshness to anything from salad dressings to meat dishes to desserts.

ADI APICOLTUR A (ABRUZZO)

From their home base in the Abruzzo Region of Italy the Iacovanelli family, ADI’s owners, care for their bees with strictly organic techniques that blend solid traditions with contemporary innovation. They only harvest their honey when it is fully mature, when flavor, color, aroma, and nutritional content reach their pinnacle. Their work with monovarietal honeys, created during peak flowering for each specific crop, has propelled ADI to the national forefront. Now, after nearly 150 years of dedication, the fourth generation of the Iacovanelli family runs one of Italy’s most honored honey producers.

BA L SA MBalsam founder Roberto Gorrieri and partner Giorgio Regnani source the finest mosto cotto and balsamics of Modena, the foremost terroir of balsamic vinegar. They use a range of ingredients and flavors to innovate on Modena’s traditions, maintaining a standard of purity that earns them organic certifications from the USDA. RITROVO® joined with them to pioneer Bevivo, the world’s first drinking balsamic. RITROVO® carries a variety of Balsam’s vinegars in a variety of sizes; our mini-set lets you (or your customers) sample a wide spectrum of flavored balsamics.

BI A ITA LI ARITROVO® has selected this couscous from Biaitalia of Ferrara, which acquired their 88 year-old company from the Bacchini family, Italy’s first producers of couscous. The tradition of couscous in Italy is prevalent in regional in the provinces of Trapani, Sicily and of Casca, Sardegna. RITROVO® has chosen the corn and farro versions of this product in order to expand the range of gluten-free products available to the U.S. market.

Our Producers

BIOALIMENTAThe Rotunno family has many years experience in pasta production. Their facility is located in Fara San Martino, on the eastern side of the Maiella National Park in the Abruzzo region. This small town has become a capital of quality pasta due to its water and air quality.

In 2002, with father Pietro and son Antonio at the helm, the Rotunno family began production in a gluten-free facility authorized by the Italian Ministry of Health. Their facility uses traditional production methods, such as bronze-dye extrusion and slow drying, combined with state-of-the-art production methods to create gluten-free products of very high flavor and texture quality.

BONAJ U TOSince 1880 the Bonajuto family has produced traditional ‘Modicana’ Sicilian chocolates. Inspired by local and Spanish-Mesoamerican techniques, Bonajuto creates their chocolate from a blend of stone-ground raw cocoa, spices, and cane sugar. Bonajuto also creates “aranciata,” a shredded Sicilian orange peel candied in local honey, which makes an incredible compliment for meats, cheeses, baked goods, and cocktails.

C A SI NA ROSSA• 2013 Fancy Food Award, Gold Winner, Outstanding Pasta Sauce: Due Formaggi• 2012 Fancy Food Award, Gold Winner, Outstanding Pasta Sauce: Puttanesca

• 2009 Fancy Food Award, Silver Winner, Outstanding Pasta, Rice or Grain: Pannochie

• 2005 Fancy Food Award, Gold Winner, Outstanding Condiment: Truffle & Salt

Nicola DeLaurentiis and his wife Paola have energized their modest artisan enterprise with a new, up-to-date facility. Their dedication to

maintaining a high level of quality, innovation, and aesthetic appeal has won accolades from international and domestic connoisseurs. Be it ‘art-in-a-jar’ instant antipasto, extra virgin olive oil, or their “...& salt” line, everything from Casina Rossa’s kitchen proves to be a sheer delight and an instant best-seller.

COLLI ETRUSCHIColli Etruschi Cooperative near the Etruscan town of Blera, uses state-of-the-art equipment to produce top-quality extra virgin olive oil under the supervision of Agronomist Nicola Fazzi. Their bold and fruity olive oil has won several regional, national, and international awards. This versatile oil adds bold definition to antipasti, pasta and vegetable dishes, and both white and red meat main dishes.

DI CUONZO OF PUGLIAPastificio Bolognese is owned and operated by the DiCuonzo family in the city of Barletta, Puglia, where they make small batches of traditional Pugliese pasta cuts, such as orrecchiette and olive leaf pastas. They also make orrecchiette from farina arsa, or “burnt flour,” a tribute to a little-known Pugliese tradition dating back centuries, where poor gleaners would salvage wheat grains from the burnt fields.

DR . PE SCIAPaolo Pescia, a passionate second-generation honey maker, practices “nomadic” beekeeping. Paolo transports his beehives to seasonally flowering zones and protected national parks located in the Tuscan coastal hills, which produces monofloral honeys of stunning flavor. All production is done by hand, including the scraping of honey from the combs.Paolo was voted a Tuscan “Knight of The Third Millenium” for his craftsmanship.

FEUD O DELLE GINE STREFor generations the Giovannelli family has grown wine grapes. Their vineyards, located in the verdant hills paralleling the Adriatic Sea and Abruzzo’s famed Costa dei Trabocchi (“coast of the ancient fishing platforms”), have yielded countless harvests of indigenous Montepulciano and Trebbiano grapes for local winemakers. Young Francesco Giovannelli has steered his family into a different endeavor - that of producing fruit and wine-grape-based conserves from family-grown grapes. The quality of their craft is immediately apparent; one taste is all it takes for inspiration!

FIGULI-TAVOLOZZERITROVO SELECTIONS™ Tavolozze crackers were inspired by a small, family-owned bakery in the region of Veneto. In collaboration with restaurateur Filippo Albertini and Prosecco producer/project manager Gianluca Salamon, we brainstormed, invented, and developed a distinctive new cracker. Tavolozze, or ‘artist’s pallettes’, are made with top-quality wheat flour, malted wheat flour, extra virgin olive oil, and salt. Their wholesome flavor, delightful crispiness, and angular, adaptable shape make Tavalozze perfect for artfully prepared spreads and toppings. These crackers are prebaked in small batches to optimize their crispiness and flavor. RITROVO® also sells Tavolozze infused with “Truffle & Salt”, a subtle and inspiring combination. Our newest products from this line are Quadrì, another light snack cracker, and delicate hand-rolled Grissini.


Our Producers

FIOR DI M AIELL AMirko Di Crescenzo has long partnered with Casina Rossa’s Nicola Delaurentiis in sourcing the highest quality nuts, grains and beans for their Ritrovo Selections products. Because of his superior sourcing, Mirko has now come into his own as a producer for Ritrovo. Some of the products he is known for include polentas, corona beans, DOP pistachios and Italian pine nuts.

I PECC ATI DI CIACCO• 2010 Fancy Food Award, Silver Winner, Outstanding

Pasta Sauce: Pasta sauce with Alba White Truffle

The village of Monteu Roero, near Alba, is a city world-famous for its regionally focused cuisine. Each product is made in small lots according to time-tested

recipes with rare ingredients such as Alba white truffle and Barolo red wine. Careful attention is paid to maintaining freshness and homemade goodness. I Peccati di Ciacco is a first choice for lovers of Piedmontese cuisine. Peccati di Ciacco-RITROVO® product collaborations are labeled as RITROVO SELECTIONS™.

IL MONGETTOIn the Monferrato zone of Piemonte, Roberto Santopietro and his family produce a line of vegetable- and fruit-based condiments renowned throughout Italy as a standard for quality, regional authenticity, and poignancy of flavor. II Mongetto products appeal to professional and home chefs alike in that they can be used either to accent main dishes or to take on their own central role on a menu.

L A BELL A ANGIOLINA• 2005 - Fancy Food Award, Silver Winner,

Outstanding Best Seller: Croxetti pasta• 2002 Fancy Food Award, Silver Winner,

Outstanding Savory Condiment, Pasta Sauce: Ligurian Basil Pesto

The origins of “La Bella Angiolina” go back centuries. Still faithful to local traditions, Luca Bastieri and family use top quality ingredients to recreate traditional favorites

in the sun-drenched Italian Riviera. One such product is Taggiasca olives, some of which come from trees over 400 years old. La Bella Angiolina products, including their wonderful pasta line, are superb and customers choose them time and time again. These flavors are Italy at its best.

L A ROM AGNALa Romagna was established over 50 years ago in Foligno, the provincial heart of Umbria, by pasta artisan Libio Fratini. Two generations later, his grandson Leo carries forward his family traditions with an impressive line of pastas containing the finest ingredients available (such as Apulian farro flour, and pure, filtered water). Gradual air-drying preserves the pasta’s hearty structure, full flavor, and sauce-gripping texture. La Romagna is truly a pasta lover’s pasta.

L A SASSELLE SERITROVO® did years of research to find an artisan amaretto cookie of this caliber, and found it in the interior of Liguria. Due to artisan production techniques, all-natural ingredients, and the use of legendary armelline almonds, La Sassellese Amaretto Cookies stand out against their contemporaries in flavor, tenderness, and rich aromatics. Their cookies are delicious, beautifully packaged, and gluten-free.

L’ ULTIMO FORNOThe southern region of Basilicata has long been known as the breadbasket of Italy. Basilicatas’ historical city of Matera has been known for grain production, baking, and pasta making since the 15th century. L’Ultimo Forno showcases this by offering an impressive line of pastas and baked goods. Senatore Cappelli, an indigenous, non-GMO grain known for its rich flavor and color, is used in their pastas and flours.

M AD ONNA DELL’OLIVO• Voted 96 out of 100 points in the esteemed Flos Olei 2011 Guide to the World’s Best Extra Virgin Olive Oils

by Marco Oreggia• Voted one of the Top EVOO Farms and a

“Made with Love” Olive Oil

Antonino Mennella is a passionate young extra virgin olive oil producer from the Salerno area of Campania. With his small 2000-tree farm, he produces our limited edition Raro (“rare”) extra virgin olive oil from a blend of pitted or “denocciolati” Ravece and Rotondella olives. He uses advanced pressing and processing technology to provide a super extra virgin olive oil with double the average content of polyphenol antioxidants and an astoundingly low level of free oleic acid, almost the same level of freshness as an olive still on the tree.

M AIDAMaida Farm is located in Campania near the Cilento National Park and the archaeological ruins at Paestum. Francesco Vastola, its owner, grows vegetables of the highest quality. With a mixture of innovation and tradition, he takes his just-picked vegetables and turns them into sott’olio using the excellent extra virgin olive oil from Cilento.

M ANNUCCI-DROANDIMannucci-Droandi’s extra virgin olive oil has an extremely low free oleic acid content and a high level of polyphenols, earning it a place among the best extra virgin oils in Italy as well as exclusive membership among organic and DOP extra virgin oils from the Chianti Classico zone. Manucci-Droandi is one of the few oils in its zone and the country to be both organic and have the coveted DOP status (Denominazione di Origine Protetta)!

M ARINO• Awarded the Zurich-Based “Golden Olive Award”

• Outstanding Ratings by “The Slow Food Guide to Italian Extra Virgin Olive Oils”

The Marino Family produces a superb organic monovartietal extra virgin olive oil from their own trees near the southeastern Sicilian city of Ferla, in the vaunted Monte Iblei zone. In addition to hand-tending their own tonda (‘Ferlese’) olives, Katia and Maurizio Marino wild gather rosemary and other herbs, and tend citrus trees and beehives to create a humble yet incredible line of regionally-inspired products.

MICHELE FERR ANTEMichele Ferrante is a true “agricoltore,” or small farmer. RITROVO® discovered Ferrante at the prestigious Terra Madre event in Torino, in 2006. On his farm In Campania’s village of Controne, in the province of Salerno, not far from the Greek archaeological park at Paestum, Ferrante grows an heirloom bean with such thin skin that it doesn’t require soaking. His chef-friendly Hot Pepper, Snacking Peppers, and Chickpea Flour are revered in Italy and America.

MILLER FAR MSAs proud, fourth-generation almond growers in Modesto, California, Kent Miller and family tend to their orchards carefully and responsibly. As a result, their almonds are a standard of excellence. When seasoned with “Truffle & Salt”, they are an absolutely irresistible. Kent Miller and RITROVO® have formed a delicious collaboration! RITROVO® also organized a joint effort between Michele Ferrante and Kent Miller to produce almonds dusted with spicy Controne pepper, and Mozzafiato - a savory almond topping.

PANIFICIO VANNINIIn 1932 Mario Vannini built his forno and modest bakery in the village of Calenzano, which lies in the gentle, green hills just outside of Florence. Over the years he built a great reputation for baking which continues to this day. Now, three generations later, Barbara and Irene Vannini proudly continue their family legacy by baking goods that “delight your senses throughout the entire day”. Adding market savvy to their baking skills, Barbara and Irene create products that reflect a respect for both tradition and innovation, incorporating Tuscan raw materials such as farro, Carmignano figs, and Tuscan extra virgin olive oil to their original family recipes.


Our Producers

PIR ANSK E SOLINEJust half an hour’s drive east-southeast from Trieste in northeastern Italy, the Piran saltpans (Piranske Soline) are situated in a national park and nature preserve of southern Piran, on Slovenia’s Adriatic coast. These saltpans, comprising an interconnected series of shallow, lagoon-like basins, are where the pristine, salt-rich waters of the northern Adriatic are allowed to enter, evaporate, and be hand-harvested. The Piran saltpans are among the longest-functioning artisan saltpans in Europe, providing healthy, flavorful salt for over seven centuries.During our research in Slovenia we found that these salts were magnificent, at every price point. Their sweet flavor derives from high mineral content and low levels of otherwise bitter Sodium Chloride (NaCl). Of special note: Piranske Solines’ highest quality salt, known as ‘Salt Flowers’ (wordplay involving description of the delicate, flower-like structure of each ‘grain’) literally melts into food.

PRIMO PAN• 2010 Fancy Food Award, Silver Winner,

Outstanding Cookie: Drolo gluten-free cookie

In the village of Battifollo on the Cuneo side of the Ligurian Alps, the Biga family bakes small batches of tantalizingly flavored biscotti according to traditional

local recipes. Primo Pan biscotti contain top-quality ingredients, such as eggs from small farms in the surrounding area, organic honey, raw cane sugar, and stone-ground local whole grain flours including organic corn and farro.

R ADICI OF TUSC AN Y• 2002 Fancy Food Award, Silver Winner,

Outstanding Product Line

• 2001 Fancy Food Award, Gold Winner, Outstanding Pasta, Rice, Bean, or Soup: White Bean Appetizer

In the Tuscan hamlet of Loro Ciuffenna, Sandra Masi and her husband Viviano Venturi oversee an amazing operation. Their regionally

inspired line of products is internationally acclaimed for its introduction of heirloom treasures to the world market, such as ‘Giant’ basil from the Arno valley and heirloom beans from the hills above Loro Ciuffenna. The Masis’ collaboration with RITROVO® has transformed local dishes into ‘Ready-to-eat’ formats, which has earned them three NASFT statues and page after page of accolades from the U.S. specialty food industry. All Radici of Tuscany products are certified organic.

RITROVO SELECTIONS™ BAL SA MIC VINEGAR

• 2014 Fancy Food Award - Outstanding USDA-Certified Organic Product

• 2009 Fancy Food Award, Gold Winner, Outstanding Vinegar

In Soliera, Province of Modena, in the rich, alluvial zone of Lambrusco di Sorbara, the Maletti family has been producing quality Lambrusco

wine for generations.Notwithstanding their success, young Davide Maletti has decided to blaze a new path for his family in producing an excellent six-year Balsamic of Modena from the wine and grape musts of select Lambrusco and Trebbiano varietals.Tasters misjudge this balsamic as being a 10-, 12-, or even a 15-year Balsamic. That isn’t just because it is made from carefully chosen basic ingredients, without additives of any kind, but also because of the closely guarded techniques which govern its aging. The balsamic also undergoes an accelerated yet regulated evaporation in former wine barrels of French Allier oak, resulting in a density and depth of flavor, intense aromaticity, and a clean delicateness of finish that belies its age and price. As one of our surprised Italian customers exclaimed, “... but it ‘drinks like a 10-year!”RITROVO SELECTIONS™ Balsamic complements a range of dishes, from fresh strawberries to salad greens topped with Parmeggiano Reggiano shavings to almost any meat cookery.

STR A MOND OStramondo has been making Sicilian confections for over 70 years. They are dedicated to using organic products from local sources, including locally-sourced pistachios and almonds. Stramondo submits their products to various organic certification committees which monitor the production and sourcing of their products. Their products have won awards in Great Britain’s Organic Food Awards and in the US-based Fancy Food Show. In response to our customers’ requests, RITROVO® is proud to be importing two of their most well-known products--Pistachio Creme and Almond Paste (Marzipan)--under the RITROVO® label.

TERRIEROSmall farm located in the Santa Lucia di Piave area of the Treviso DOC (in the North part of Italy near Venice) managed by Francesco Salamon, father of Gianluca Salamon wine producer . Terriero, landowner in Italian, besides the small production of Prosecco DOC TV , has started growing several old variety of wheat and corn. The first two products to be available are the two flour variety to make polenta typical dish in the Veneto Region.

TR A MPETTI• 2003 Fancy Food Award, Silver Winner,

Outstanding Oil, Vinegar or Salad Dressing: Organic EVOO

The venerable Trampetti farm is located in the prestigious Assisi-Spoleto hills of Umbria’s “gold coast” olive zone. Massimo Sisani, the grandson of

Eugenio Trampetti, and Federico Bibi, an Umbrian agricultural specialist, dedicate themselves to the production of one of the finest organic extra virgin olive oils in Italy. Their state-of-the-art process of produces a monovarietal extra virgin olive oil with intense yet harmonious notes of freshly-cut grass, fresh herbs, and artichoke. Trampetti EVOOs’ high polyphenol levels (indicating quality of fruit) and low free oleic acid levels (indicating freshness) have perennially placed it among top Italian extra virgin oils. Each bottle is silver-wrapped to protect freshness and its back label is harvest-dated.

TENUTA CO CEVOL A• First Place Honors at the Los Angeles International

Olive Oil Tasting Competition

From the sun-drenched coast of Puglia, in the province of Andria, Tenuta Cocevola produces a DOP extra virgin olive oil from Coratina olives. They hand-harvest their olives before cold-pressing them in a state-of-the-art milling facility, which preserves its bold yet balanced suite of flavors. This extra virgin provides the taster with an undeniable sense of quality and terroir. It is a true classic, bringing added dimension to both cooking and finishing.

WUWAN WOFor the last decade, WuWanWo’s Giovanna Chen has exported premium Italian food products from Italy to Taiwan. She fell in love with the Piran Salt pans shortly after falling in love with her now-husband Silvio in Trieste. From this was born the idea of exporting Piran sea salt to Taiwan to create a world class soy sauce. RITROVO® has joined forces with Giovanna to create a product according to our “Think Locally, Eat Globally” philosophy - WuWanWo RITROVO® Soy Sauce, the fruit of the combined traditions of Taiwanese soy sauce brewers and Slovenian salt producers.The soy sauce artisans start by dry fermenting the soybeans with spices and brown sugar. Then they pack them into three-foot-tall terra cotta pots with coarse sea salt from the Sečovlje Salina salt pans of Slovenia. The producers then cover the pots and leave them to ferment for 180 days, after which they remove the lids and extract the finished product: WuWanWo RITROVO® Soy Sauce.

2015 - ritrovo selections · 2019-11-14 · mushrooms flavored with herbs. marinated and packed in...

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