tradition - innovation - dedication - amore

Transcription

2016
TRADITION
-
INNOVATION
-
DEDICATION
-
AMORE
Contents
2-3
EXTRA VIRGIN OLIVE OIL
19
JAM, FRUIT, and WINE JELLIES
4-5
BALSAMICO AND VINEGAR
20-21HONEY
6-7SALT
22SEASONINGS
8-10
SPREADS, SAUCES, and CONDIMENTS
23
TARALLI, GRISSINI, and CRACKERS
11-12
ANTIPASTI, OLIVES, and MEALS IN-A-JAR
24-25
AMARETTI, TORRONE, DOLCI, and
CHOCOLATE
13-15PASTA
16
GLUTEN-FREE PASTA
17-18
GRAINS, LEGUMES, and NUTS
26RECIPES
*Note: case quantities and prices are subject to change.
BUYING GUIDE
Are you missing out? With over 400 items available, how can you be sure that you have the best assortment for your store? To help
you ensure your product mix is on point, the experts at RITROVO ® have put together these quick guides for our proven top selling
items and perennial favorites. Organized by store type, you’ll find some classics and some new introductions. For more information
and regularly updated curated product collections don’t forget to check out www.Ritrovo.com and please be sure to subscribe to our
monthly email blast!
BEST SELLERS
ORGANICS
1
Truffle & Salt, pg 6
1
Organic Balsamic Vinegar, pg 4
2
RITROVO SELECTIONS™ Aged Balsamic Vinegar, pg 5
2
Organic Farro, Lightly Pearled, pg 17
3
Organic Apple Balsamic, pg 4
3
Organic Citrus Balsamic, pg 4
4
Salt Stacks - 6 Mini Salt Jars in Gift Pack, pg 6
4
Organic Acacia Flower Honey, pg 20
5
Sugo ai Due Formaggi, pg 8
5
Stringozzi Organic, Durum Wheat Pasta, pg 14
6
Sugo al Pomodoro Puttanesca, pg 8
6
Trampetti Umbrian Extra Virgin Olive Oil 500 ml, pg 2
7
Caramiele - Organic Honey & Hazelnut Spread, pg 20
7
Organic Arborio Rice, pg 17
8
Sicilian Lemon Infused Extra Virgin Olive Oil, pg 3
8
Cavolo Nero Pesto, Tuscan Black Kale Pesto, pg 9
9
Pappardelle, pg 14
9
Organic Monte Iblei Sicilian Extra Virgin Olive Oil, pg 2
10 Sugo alla Vodka, pg 8
10 Tomato Pieces with Tuscan Giant Basil, pg 10
11 Snacking Olives with Lemon, pg 11
11 Organic Sicilian Marzipan, pg 24
12 Snacking Olives with Truffle, pg 11
13 Alba White Truffle Oil, pg 3
14 Black Truffle Honey, pg 20
15 Pinoli - 100% Italian Pine Nuts, pg 18
16 Truffle & Salt Toasted Almonds, pg 18
17 Ligurian Basil Pesto, pg 9
18 White Polenta with Truffle & Porcini, pg 17
19 100% Caninese EVOO in Amphora Bottle, pg 2
20 Pannocchie “Waves of Grain” Pasta, pg 13
21 Wine Knots, pg 23
22 Hot Controne Pepper, Hand-Ground, pg 22
23 Autentico Extra Virgin Olive Oil, pg 3
24 Stringozzi al Limone, pg 14
25 Squid Ink Tagliolini, pg 15
26 Salinas Salted Capers, pg 10
GLUTEN-FREE
1
Drolo - Dark Chocolate Hazelnut Cookies, pg 25
2
Orecchiette Quick Cook Pasta, pg 16
3
Soft Amaretti Cookies in Window Box, pg 24
4
Corn-Rice Pappardelle, pg 16
5
Corn Fusilli Pasta, pg 16
6
Rice Gigli Pasta, pg 16
7
Corn-Rice Spaghetti, pg 16
8
Organic 100% Corn Couscous, pg 15
9
Gnocchi di Riso - Potato & Rice Gnocchi, pg 16
10 Lumache Buckwheat/Corn Pasta, pg 16
Benvenuto!
For nearly two decades, RITROVO ® Italian Regional Foods has distinguished
itself throughout the specialty food industry for the quality, authenticity and
aesthetic appeal of its products. Our solid reputation is based on the skill with
which we have introduced our customers to the diversity, beauty and realities
of bringing regional Italian small farm products to market. We’ve logged
literally tens-of-thousands of miles, spent hour upon hour of research, and
worked side by side with our Italian producers to become developers of the
highest quality regionally-inspired products from throughout the length and
breadth of Italy.
We are internationally recognized as true intercultural collaborators and
representatives - due to our continual exploration of Italy’s deep trove of
cultural food traditions and our ability to create sustainable avenues for farm based, hand-crafted products. Through the years we
have carefully cultivated close relationships with talented and dedicated producers, and we truly enjoy bringing their products and
their stories to you. For example: While in Matera last spring we paid our annual visit to one of Ultimo Forno’s bread bakeries. There
we were reminded of how over the years we have literally hungered for their amazing hand-formed loaves, which are occasionally
flown over to us by Ultimo’s foraging supplier Gianni Schiuma. On this visit we saw a way to incorporate that special bread into many
more meals for ourselves and our customers: Ultimo Forno Breadcrumbs. These rustic breadcrumbs are ground from the whole
bread, and their rustic texture tastes and feels that way. For 2016 we offer them both plain and blended with Fior di Maiella’s amazing
“mozzafiato” spice and herb blend.
For us, sharing this knowledge is equally important to the integrity and the quality of the products themselves. We want our customers
to be enriched by the stories, and to bring the joy and passion we hold for these products to their stores and customers.
We welcome you and we invite you to savor our new offerings. Our best wishes for success in the New Year. Let us enjoy the bounty
that Italy brings to us.
Buon appetito,
Ron and Ilyse
RON & ILYSE’S FAVORITES
With so much to choose from here at RITROVO ®, ever wonder
what you’ll find on Ron & Ilyse’s pantry shelves? Here is a
behind the scenes look at their RITROVO ® essentials.
Madonna Raro - bold and bright, the way we love our EVOOs, pg 2
Casina Lemon Oil - great on all kinds of salads and fusion marinades, pg 3
BeVivo - what wine lover would not love it? pg 4
Fennel & Salt - go-to seasoning for all the veggies we eat, pg 6
Piran Sea Salt - purest sea salt from the gorgeous Slovenian coast.
Every pinch is a visit to a favorite seacoast, pg 7
Radici Stufato - one of our amazing RITROVO ® rediscoveries, pg 8
Sugo Ai Cannellini - fresh tomato and instant protein, another easy
dinner for busy importers, pg 9
Harmonious Wu Wan Wo - Asian cuisine is part of the Seattle scene and
we have lived in Japan, so we just had to have this in our pantry, pg 10
Casina Whole Artichokes - they remind us of classic Rome cuisine.
We love to roast these in Ultimo Breadcrumbs, pg 11
Rice Gnocchi - so light and one bag is a perfect portion for a twoperson supper, pg 16
Controne Beans - Michele Ferrante has a peasant soul and it shows in
these beans, pg 18
Radici Pinenuts - ever-rare ingredient in classic Italian pesto, a pure
taste of the coastal Italian pine woods, pg 18
Pescia Heather Honey - “terroir in a jar” - reminds us of a sunset at
Paolo Pescia’s farm, pg 21
Ultimo Forno Breadcrumbs - second only to bread from Matera, pg 23
NEW PRODUCTS
Extra Virgin Olive Oils
Autentico EVOO
Ceramic Tile Puglia Blend EVOO
Puglia Blend EVOO Bulk
Caper-Infused EVOO
Mint-Infused EVOO, page 3
Balsamico and Vinegars
Organic Citrus Balsamic
Organic Raspberry Balsamic
Vinegar, page 4
Salt
Truffle & Salt & Cheese
Herbs & Salt, page 6
Organic Balsamic Vinegar Infused
Sea Salt
Saffron Trio Gift Box, page 7
Spreads, Sauces, and Condiments
Sugo al Balsamico, page 8
Pesto Rosso, page 9
Pasta
Truccioli Pasta, Page 15
Grains, Legumes, and Nuts
Riso Gigante Vercelli, Carnaroli
Rice, page 17
Jam, Fruit, and Wine Jellies
Spiritosi - Amarena Cherries in
Barolo Chinato, page 19
Seasonings
Puro Tartufo Bianco, page 22
Taralli, Grissini, and Crackers
Vero Lucano Plain Breadcrumbs
Vero Lucano Seasoned
Breadcrumbs, page 23
Amaretti, Torrone, Dolci, and
Chocolate
Fette Dolce Raisin & Hazelnut
Fette Dolce Chocolate & Hazelnut,
page 24
Antipasti, Olives, and Meals In-A-Jar
Antipasto Monferrino
Ribollita Toscana, page 11
Seattle, WA 98106 USA - 1-866-RITROVO (748-7686) - (206) 985-1635 - Fax: (206) 768-1191 - www.ritrovo.com
Trampetti Organic Umbrian
sofi™ Silver Award: Outstanding Oil,
Vinegar or Salad Dressing
Pressed from Moraiolo olives.
Intense and harmonious aromas
of freshly-cut grass, herbs, and
artichoke. By Trampetti.
Marino Organic
Colli Etruschi Organic
Produced in the Monte Iblei zone of southeastern
Sicily. Contains 100% Tonda Iblea olives.
Early-harvest, organic, and small-batch.
By Marino Organics.
A monovarietal EVOO from local
caninese olives. Grassy, peppery,
and rich in antioxidants.
By Colli Etruschi.
11101MAR - 500 ml - 6/cs
30100ETR - 500 ml - 12/cs
4007TRA - 500 ml - 12/cs
4002TRA - 750 ml - 12/cs
DOP Chianti Classico, Organic
Certified 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
Madonna dell’Olivo Raro
Voted 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 Oil
Made from Ravece and Rotendella
olives, Raro’s subtle bitterness will
bring out the true flavors of the foods
it’s drizzled on. Best for bean dishes,
steak, soups, and bitter greens.
By Madonna dell’Olivo.
Casina Rossa EVOO
Chefs’ Selection EVOO
Fruity, well-balanced Gentile, Intosso, and
Ghiandaro olives. Fine fruit-herb
balance adapts well to varied use.
By Casina Rossa.
Pressed from a classic middle-latitude duo of
Leccino and Frantoio olives. Available for
private labeling. By Trampetti.
14024CAS - 500 ml - 12/cs
4005TRA - 5 liter - 4/cs
4008TRA - 500 ml - 12/cs
14023CAS - 750 ml - 12/cs
14026CAS - 5 liter - 4/cs
Madonna dell’Olivo Itran’s
A mono-varietal EVOO with incredibly
low acidity and high anti-oxidents.
Itran’s is elegant and versatile, with a
subtle peppery flavor and light citrus
finish. Best for unripened cheeses,
summer vegetables, and salads.
By Madonna dell’Olivo.
10100FER - 500 ml - 6/cs
Madonna dell’Olivo Sintonia
Full and fruity with a delicate aroma, Sintonia’s
blend of Ravece, Rotondella, Carolea,
and Carpellese olives has a grassy, yet
creamy and floral taste. Best with early
spring produce, seafood, and in pesto.
By Madonna Dell’Olivo.
2014MADD - 500 ml - 6/cs
10099FER - 500 ml - 6/cs
DOP Riviera “Dolci Moliture”
DOP Riviera “Dolci Moliture” or “Sweet press”
EVOO produced from 100% Ligurian lateharvest Taggiasca olives. Velvety-smooth
with an almond finish.
By La Bella Angiolina.
11001BEL - 500 ml - 6/cs
Colli Etruschi Chef’s Selection
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
Page 2
Colli Etruschi EVOO
Featured in the Guide to Italy’s Top EVOOs
2002-2005.
Made from 100% Caninese olives.
Bold, fruity, and versatile.
By Colli Etruschi.
11100ETR - 250 ml - 12/cs
11101ETR - 750 ml - 12/cs
11109ETR - 5 liter - 4/cs
Colli Etruschi Chef’s Selection
Silky yet bold extra virgin olive oil from local lateharvest Caninese olives. By Colli Etruschi.
11104ETR - 100 ml - 12/cs
Colli Etruschi DOP
Tuscan-like blend of Caninese, Leccino,
and Frantoio olives from the province of
Viterbo. Bold, elegant flavor.
By Colli Etruschi.
11102ETR - 500 ml - 12/cs
Ultimo Forno Local Blend
Balanced blend of Majatica, Ogliarola, and
Coratina olives from Lucania, Basilicata.
Cultivated locally and pressed in small
batches. By L’Ultimo Forno.
1117ULTI - 500 ml - 6/cs
Seattle, WA 98106 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com
LE FERRE
For five generations Le Ferre has carefully tended their olive groves on ancient acreage in the rural area of Castellaneta (Taranto, Apuglia), a
flourishing valley nestled between the Ionian Sea and the hills leading into the many parks along the “heel” of Italy’s boot. Brothers Luca and Giuseppe
Esposito began updating their production in 2005, and have brought their fields and facilities in step with state of the art techniques and equipment.
RITROVO® is pleased to welcome Le Ferre into our product line, and excited to present to you their selection of exceptional extra virgin olive oils.
NEW! Autentico EVOO
This bold finishing oil is made from hand-harvested
Coratina and Frantoio olives. Warm and expansive
on the palette with a pleasing peppery finish. A
favorite of noted chefs in southern Italy.
By Le Ferre.
5101LEFER - 250 ml - 12/cs
NEW! Puglia Blend EVOO with
Decorative Ceramic Tile
Stylish ceramic tiled bottle for the holidays
or as a gift. Superbly blended for culinary
versatility. By Le Ferre.
5102LEFER - 500 ml - 12/cs
(Available for private label, 120 bottle
minimum.)
5103LEFER - 5 liter tin - 4/cs
NEW! Caper Infused EVOO
Le Ferre's superbly blended EVOO
infused with natural mint extract. Drizzle
on roasted lamb and potatoes, or blend
into yogurt for a fresh vegetable dip.
Pair with RITROVO SELECTIONS™
WuWanWo soy sauce for fusion cuisine.
By Le Ferre.
5104LEFER - 250 ml - 12/cs
5105LEFER - 250 ml - 12/cs
EVOO with Black Truffle
Extra virgin olive oil (from Gentile, Intosso, and
Ghiandaro olives) infused with real Abruzzo
Black Truffle. Alluring fruit-herb balance
makes for a versatile oil. By Casina Rossa.
14027CAS - 100 ml - 6/cs
NEW! Mint Infused EVOO
Le Ferre's superbly blended EVOO
infused with natural caper extract. Adds
a savory, peppery note when stirred
into sauces or used in salads. Lovely for
finishing grilled eggplant or fish, tomato
salads, or to make a classic Tonnato
sauce. By Le Ferre.
All Natural White Truffle Oil
For added flavor intensity, Casina Rossa has
perfected a unique infusion process to produce this
all natural truffle oil. The opaque,
dark square bottle reflects the
elegance and preciousness of
this singular product. Perfect for
gifting. Limited Edition.
By Casina Rossa.
Alba White Truffle Oil
Extra virgin olive oil infused with elegant, aromatic
slices of Alba white truffles. Drizzle
on casseroles, vegetable dishes,
soups, gravies, meats, and sauces.
By I Peccati di Ciacco.
6061CAJ - 100 ml - 12/cs
6161CAJ - 250 ml - 12/cs
20111CAS - 100 ml - 6/cs
EVOO with Sicilian Lemon
From Gentile, Intosso, and Ghiandaro
olives pressed directly with Sicilian
lemons. By Casina Rossa.
14025CAS - 500 ml - 12/cs
99000CAS - 5 liter - 4/cs
Page 3
NEW! Organic Citrus Balsamic Vinegar
USDA Certified Organic. Inspired by the sundrenched lemon groves of Sorrento, this lively
balsamic vinegar is an enticing blend of organic
lemon juice, Trebbiano grape must, and wine
vinegar. By RITROVO
SELECTIONS™.
1506BALS - 200 ml - 6/cs
1804BALS - 5 Liter - each
Organic Apple Balsamic Vinegar
sofi™ Gold Award: Outstanding Vinegar
Juicy, tart organic Trentino Apples and organic
Modena grape must are combined to create this
balanced, yet luscious “agrodolce” vinegar.
By RITROVO SELECTIONS™.
1505BALS - 200 ml - 6/cs
1803BALS - 5 Liter - each
Rich, 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.
A luxurious, rich blend of organic raspberry juice,
cooked grape must and wine vinegar - all USDA
organic certified. Gorgeous color and deep raspberry
flavor that is delicious on salads,
over grilled radicchio, drizzled over
cheeses, or even fruit dishes.
1507BALS - 250 ml - 6/cs
Organic Balsamic
sofi™ Silver Award: Outstanding USDA Certified
Organic Product
NEW! Organic Raspberry
Balsamic Vinegar
Spicy Balsamic
For spice lovers, our balsamic vinegar infused with
Italian hot pepper. Great drizzled on
grilled meats and vegetables.
By Balsam.
1310BALS - 250 ml - 6/cs
Lambrusco
Red Wine Vinegar
Full-bodied and complex flavor from
100% Lambrusco grapes. By Balsam.
1602BALS - 250 ml. - 6/cs
1410BALS - 250 ml - 6/cs
1411BALS - 5 liter - each
RITROVO SELECTIONS™
Balsamic Mini’s
50 ml - 24/cs
1501BALS - Aged
1502BALS -Spicy
1503BALS -White
with Citrus
1504BALS -Dessert
BEVIVO™ Rosso Drinking Balsamic
Page 4
Mini Balsamics Boxed Set
A package that includes all four of our minibalsamics - Aged, Spicy, White, and Dessert. A
great gift for food lovers. Boxed sets available by
request. By Balsam.
4 x 50 ml by the set
BEVIVO™ Bianco Drinking Balsamic
A healthy and refreshing aperitif
concentrate featuring a blend of balsamic
vinegar, apple cider vinegar, and cherry
juice. Adds vibrancy to sparkling water or
wine. Use as a marinade or with macerated
fruits. A great substitute for cocktail bitters.
100% natural, all Italy-sourced ingredients.
Concentrated: 500 ml = 1/2 Gallon.
By Balsam.
A healthy and refreshing aperitif
concentrate featuring a blend of white
grape must, apple cider vinegar, and lemon
juice. Adds vibrancy to sparkling water or
wine. Use as a marinade or to add zest
to desserts. A great cocktail mixer. 100%
natural, all Italy-sourced ingredients.
Concentrated: 500 ml = 1/2 Gallon.
By Balsam.
12001BALS - 500 ml - 6/cs
12002BALS - 500 ml - 6/cs
12-year Balsamic
25-year Balsamic
Aged 12 years, and produced by traditional method
from the must of Lambrusco and Trebbiano grape
varietals. Approved by the
Consortium of Balsamico
of Modena. By RITROVO
SELECTIONS™.
Aged 25 years, and produced by traditional method
from the must of Lambrusco and Trebbiano grape
varietals. Approved by the
Consortium of Balsamico
of Modena. By RITROVO
SELECTIONS™.
23004MAL - 100 ml - each
23005MAL - 100 ml - each
Six-year Balsamic
sofi™ Gold Award: Outstanding Vinegar
Excellently balanced and versatile IGP Certified
balsamico of Modena. Produced from
Lambrusco and Trebbiano grape
must, and barrel aged for 6 years.
Famiglia Extra Dense Balsamic
Thick and rich, IGP-certified balsamico of Modena.
Preferred by chefs for finishing and flavor intensity.
23008MAL - 250 ml - 6/cs
23001MAL - 250 ml - 9/cs
23002MAL - 5 liter - each
Truffle Balsamic Vinegar
Balanced blend of Piedmont grape must,
elderberry and acacia flower syrup, and
Alba white truffle. Superb finish for regional
favorites like Robiola cheese and beef
braised in Barolo wine.
6301CAJ - 100 ml - 12/cs
Aged Balsamic,
Rossini Private Label
Sweet, with a bright acidity, and less dense - this
everyday balsamic vinegar is a
kitchen staple. Attractive Rossini
Bottle is available with RITROVO
SELECTIONS™ labels or for private
labeling by customer.
23007MAL - 250 ml - 6/cs
Piedmont Balsamic
Light, floral and unique, this Piedmont-style
balsamic vinegar (made from Barbera
and Moscato grape must) is blended with
elderberry and acacia flower syrup and
barrel-aged for 2 years. A splendid dressing
for fresh and grilled salads.
6060CAJ - 100 ml - 12/cs
Pomegranate Wine Vinegar
Blend 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
Mosto Cotto
Made from the concentrated must
of Montepulciano grapes. Good for
braised meats, ricotta, and vegetable
cookery. Stir into hot water for a
digestive. By Casina Rossa.
14070CAS - 305 ml - 6/cs
Fruit Vinegars by Acetorium - 250 ml - 10/cs
17008ACE Fig Fig wine converted to vinegar without infusions or additives. Good for marinating,
seasoning, and finishing. Complements salads, desserts, and seafood.
17100ACE Pear Balsamic Made from a base of pears. Intense flavor. Recommended for
rich salads, cocktails, cheese plates, and de-glazing chicken.
17005ACE Chestnut Honey Mildly nutty with a light, floral bouquet and delicate sweetness.
Complements creamed soups, squash, root vegetables, and sweet dishes.
17011ACE Cherry Directly converted from cherry wine. Dark hues and a complex flavor profile.
Complements savory dishes, marinades, salad dressings, and desserts.
17015ACE Black Currant Deep flavors of black currants. A natural for beef and game as well as
carpaccio and basaola.
17006ACE Tomato Made from Mediterranean tomatoes. Complements vinaigrettes, caprese salads, and
heirloom tomatoes.
ACETORIUM VINEGAR S
Acetorium vinegars are the result of an
extraordinary
collaboration
between
esteemed winemaker Joseph Reiterer of
Alto Adige and German master vinegar
maker Robert Bauer. All Acetorium vinegars
are made from fine wines with the best
basic ingredients. These fine wines are
transformed into vinegars and cask aged
for exceptional flavor, body, and acid
balance. The result are intensely flavored,
harmoniously balanced vinegars that bring
vibrancy and freshness to anything from
salad dressings to meat dishes to desserts.
Wine-based Vinegars by Acetorium - 250 ml - 10/cs
17001ACE Pinot Grigio Crisp, bright, and balanced wine vinegar. Compliments meats, salads, and
seafood.
17002ACE Chianti Red wine vinegar made from Tuscan Chianti grapes. Lively, fruity, and colorful.
Compliments grilled meats, game, ribollita, and panzanella.
17003ACE Barolo Made from Barolo DOCG wine of Piedmont. Compliments meat, game, cheese, and
marinades. Seattle, WA 98106 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com
Page 5
Salt
NEW! Truffle & Salt & Cheese
A new savory blend of Adriatic sea salt, air-dried
Parmesan cheese, and Italian summer truffle. An
instant classic! By Casina Rossa.
14225CAS 80 g - 12 /cs
“Truffle & Salt”
sofi™ Gold Award: Outstanding Condiment, Sauce,
Salsa, Cooking Enhancer
International sensation and first “truffle salt” in the
world market; RITROVO ® original. Heady, aromatic
blend of Italian black
truffle and sea salt.
By Casina Rossa.
NEW! Herbs & Salt
An aromatic blend of Italian sea salt and herbs
from throughout the Italian peninsula. A pantry
staple and perfect rub for grilling steak or
chicken. By Casina Rossa.
70016CAS 100 g - 12/cs
14035CAS 100 g - 12/cs
Fennel & Salt
Sea salt blended with toasted fennel, organic
Sicilian fennel pollen and exotic spices. Great for
finishing soups and salads or as a rub for roasted
root vegetables and grilled pork chops.
By Casina Rossa.
14110CAS 100 g - 12/cs
Saffron & Salt
Porcini & Salt
Sea salt blended with strands of saffron. A classic of
Abruzzo. Golden hue and delicate flavor lends itself
to fusion cuisine, risottos or fresh ricotta cheese.
By Casina Rossa.
Sea salt mixed with sun-dried porcini, onions, garlic,
and herbs. Enhances roasted game, halibut or
chicken, risottos, and sautéed mushrooms.
By Casina Rossa.
14040CAS 100 g - 12/cs
14220CAS 100 g - 12/cs
Sweet & Salt
Fiori & Salt
A complex but balanced salt blend with dried ground
fruit, sweet spices, vanilla, chocolate, and grape
must. Use in meat and vegetable rubs, for baking,
and on fruit salads and desserts. By Casina Rossa.
An aesthetically appealing mix of sea salt, wild
orange peel and ten types of edible flowers.
Presents beautifully when sprinkled on fresh ricotta
or burrata cheeses, green salads and puréed soups.
By Casina Rossa.
14045CAS 100 g - 12/cs
14602CAS 100 g - 12/cs
Sea & Salt
Blend of sea salt and Sicilian bottarga. Includes
citrus notes, sun-dried tomato, and a touch of
cardamom. Ideal for Caesar salad dressing, pasta
and sautéed vegetables. By Casina Rossa.
14055CAS 100 g - 12/cs
Mini-Salt Stack
“Truffle & Salt” Minis
Miniature single-serving packs of “Truffle & Salt”. Gives
customers a low-commitment way to sample an awardwinning condiment. Also a lifesaver for unforeseen
gustatory predicaments. By Casina Rossa.
50002RIT - 1 g - 75/cs
Award-winning “Truffle & Salt”
plus
“Fennel & Salt”
“Saffron & Salt”
“Fiori & Salt”
“Porcini & Salt”
and new “Herb & Salt”
Displayed in an elegant column.
A perfect stocking stuffer for food
lovers! By Casina Rossa.
89001CAS - 6 x 30 g - 12/cs
Page 6
Salt
Truffle Trio Gift Box
NEW! Saffron Trio Gift Box
Truffle Honey • Truffle & Salt •
Truffle Carpaccio
Saffron & Acacia Honey • Saffron & Salt •
Pâté Zucchini & Saffron
Best selling gift box containing mini-jars of
truffle honey, truffle shavings in olive oil,
and “Truffle & Salt”. Fantastic for the Truffle
connoisseur. By Casina Rossa.
Combining best-selling Saffron & Salt,
Saffron Honey, and an all-new zucchinibased Saffron Spread, this trio provides
exciting new culinary possibilities.
By Casina Rossa.
14041CAS - 3 x 30 g - 12/cs
89005CAS - 3 x 30 g - 12/cs
Flower Trio Gift Box
Chamomile Syrup • Tutti Fiori • Fiori & Salt
Spicy Trio
A versatile trio of flower-based condiments.
To start, an appealing mix of ten types of
edible dried flower petals that are perfect for
stylish and colorful garnishes. Wonderful for
topping soft cheeses, biscuits and cookies.
Then our popular Fiori & Salt, which combines
those petals with sea salt. Great finish for
pureed soups. Lastly, a delicately sweet, floral
chamomile syrup for tea, desserts, yogurt or
ice cream. By Casina Rossa.
Honey & Hot • Hot Pepper Flake •
Abruzzo Hot Pepper Sauce
With this inspiring southern Italian trio you
can add spicy flavor to any favorite Italian or
U.S. 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 30 g - 12/cs
21105CAS - 3 x 30 g - 12/cs
Sicilian Trio
Fennel (Finocchio) Trio
Sicily & Salt • Dried Orange • Whole Pistachios
Fennel Seed • Fennel Pollen • Fennel & Salt
This exotic trio honors the Moorish history and
sun-drenched landscape of Sicily with two
Sicilian favorites – orange and pistachio, and
features a newly RITROVO ® -created salt made
with North African Ras-al-Hanout.
By Casina Rossa.
Specially created by Casina Rossa to highlight
our best-selling Fennel & Salt and one of Italy’s
favorite herbs. Set alongside precious fennel
pollen and chef-friendly fennel seeds, this
aromatic trio adds great depth to soups, salads
and pork dishes. By Casina Rossa.
89004CAS - 3 x 30 g - 12/cs
89002CAS - 3 x 30 g - 12/cs
NEW! Organic Balsamic Vinegar Infused Sea Salt
With its beautiful burgundy hue and aromas of
coffee and dried berries Organic Balsamic Vinegar
infused Sea Salt adds the perfect finish to unripened
cheeses, tomatoes, or fresh salads. Produced in
collaboration with the Vancouver Island Sea Salt
Company, who harvest award winning, unrefined
Canadian Sea Salt from the cold clear waters of the
Pacific Northwest. By RITROVO SELECTIONS™.
7001RIT - 45 g - 12 /cs
Piranske Soline Fior di Sale
The purist and most precious salt of the harvest. “Salt Flowers” are
skimmed from the very top of the salt pans. By Piranske Soline.
8905SOLN - 70 g 12/cs (glass)
8901SOLN - 125 g 12/cs (tub)
DOP Coarse Salt
Traditional Sea Salt, Bulk
Certified by the Veritas Bureau & Ministry of
Agriculture as authentic Piran sea salt. By
Piranske Soline.
Salt harvested directly after the Salt
Flower harvest. High price to quality ratio.
By Piranske Soline.
8902SOLN 500 g - 20/cs
8903SOLN 1 kg - 12/cs
Page 7
NEW! Sugo al Balsamico
Two award-winners - Casina
Rossa pasta sauce and RITROVO
SELECTIONS™ Balsamico - partner
to make this rich and balanced sugo.
Not only for pasta, add to roasted
meats, cooked beans, or pizza
sauce for sumptuous flavor.
By Casina Rossa.
Sugo al Pomodoro Puttanesca
Due Formaggi Pasta Sauce
with Pecorino and Ricotta
sofi™ Gold Award: Outstanding Pasta Sauce
Sweet and savory version of a regional
favorite. Suggested for use with bucatini
or pannocchie. By Casina Rossa.
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.
80500CAS - 500 g - 6/cs
80501CAS - 500 g - 6/cs
80503CAS - 500 g - 6/cs
Sugo al Pomodoro di Abruzzo:
Red Pasta Sauce
Sugo alla Vodka
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.
A 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 awardwinning Casina Rossa line.
By Casina Rossa.
1500CAS - 500 g - 6/cs
80502CAS - 500 g - 6/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 - 305 g - 12/cs
Stufato alla Sangiovannese
Tuscan Spiced Sauce
Rich, Tuscan-style vegetarian pasta and braising
sauce with exotic spices.
Suggested for pastas, polenta,
egg dishes, and braising beef or
chicken. By Radici of Tuscany.
3042RAD - 305 g - 12/cs
RADICI of TUSCANY’S
Tuscan Spiced Pasta and Braising Sauce
A Legend Returns to the Table
Stufato is the result of a culinary tradition begun by immigrant
laborers at the iron forges of Tuscany’s Arno valley during
the early 1900’s. These low-wage workers, many returning
from campaigns in North Africa, had ‘imported’ new culinary
traditions and means for making more palatable the foraged
scraps they found.
The ‘less noble’ ingredients the laborers had found were
combined then strongly seasoned and simmered in the very
iron forges that the laborers toiled at, resulting in a hearty yet
exotic stew (stufato). Sweet, strong spices such as cinnamon,
nutmeg, and coriander along with local wine, olive oil, and
tomatoes were used by these, the first ‘chefs’ of Stufato allo
Sangiovannese.”
RADICI of TUSCANY’S Tuscan Spiced Pasta Sauce follows
the traditional recipe yet with a vegetarian, organic tomato base,
complimented by top-quality ingredients including Sangiovese
red wine and high quality extra virgin olive oil. Ready to spoon
over pastas, polenta, or sautéed beef.
Page 8
Pasta Sauce with Barolo
Adds 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 - 180 g - 6/cs
Pasta Sauce
with Alba White Truffle
sofi™ Silver Award: Outstanding Pasta Sauce
Vegetarian red sauce with
truffle. Hearty, earthy ready-toeat sauce for pastas or meat
dishes. Try on chicken breast or
pappardelle.
Sugo/Bruschetta ai Cannellini
Tomato Sauce with Cannellini Beans. Created as a
vegetarian alternative to the classic northern Italian
meat ragu. By I Peccati di Ciacco.
6403CAJ - 180 g - 6/cs
6100CAJ - 180 g - 6/cs
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!
Bruschetta with Olives & Capers
Bruschetta Sauce
Hearty blend of tomatoes, olives, capers, and herbs.
Use atop toasted bread, grilled fish, chicken, pasta,
and pizza.
Harmonious blend of tomatoes, extra virgin olive
oil, garlic, and oregano. Suggested for pastas and
bruschette.
6401CAJ - 180 g - 6/cs
6011CAJ - 180 g - 6/cs
6402CAJ - 180 g - 6/cs
NEW! Pesto Rosso
A Sicilian spin on a classic recipe. Our sun-dried
tomato and almond pesto is a regional interpretation
of the original basil version
brought south to by Ligurian
sailors stopping at Trappani.
Toss with pasta, use for
bruschetta, or to top pork,
chicken and fish.
7104CAJ - 180 g - 6/cs
Ligurian Basil Pesto
Rich, basil-packed pasta sauce from the Italian
Riviera. Made with EVOO, pine nuts, cheese, salt,
garlic, wine vinegar.
6040CAJ - 180 g - 6/cs
Asparagus Pâté
Vegan Basil Pesto
Basil Pesto
sofi™ Silver Award: Outstanding Savory Condiment,
Pasta Sauce, Salsa, Cooking Enhancer
Arno 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.
Classic pesto with Ligurian basil,
EVOO, pine nuts, and pecorino.
3008RAD - 85 g- 16/cs
11003BEL - 180 g - 12/cs
Tuscan Kale Pesto
Truffle-Hazelnut Spread
with Parmesan Cheese
Pesto from hearty, nutritious Tuscan black kale.
Made from almonds, pine nuts, and local spices.
Wonderful on crostini,
bruschette, or as a condiment
for seafood or pasta dishes.
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.
3043RAD - 180 g - 12/cs
7102CAJ - 85 g - 12/cs
Artichoke Pâté
Organic Tuscan asparagus puréed with EVOO
and herbs. Superb on bruschette, risottos,
shrimp cocktails, and fish dishes.
Seasonal Availability.
Tuscan artichokes pureed with EVOO and
herbs. Light, intense, sophisticated flavor profile.
Suggested for bruschette, risottos, pastas, and
vegetable dishes.
3009RAD - 85 g - 16/cs
3018RAD - 85 g - 16/cs
Olive Tapenade
Rich, savory tapenade. Suggested for bruschette
and pasta sauces. By Radici of Tuscany.
3006RAD - 85 g - 16/cs
Page 9
Sun-dried Tomato with Ricotta
Sun-dried Tomato Spread
Olive Pâté with Cacao
Nicknamed “pizza in a jar.” Blend of red tomato, dry
ricotta, and Mediterranean spices. Suggested for
bruschette. By Casina Rossa.
Rich and flavorful sun-dried pomodorini from
Campania. Complements bruschette, sauces, and
fresh vegetables. By Maida.
14006CAS - 90 g - 12/cs
9305MAD - 180 g- 12/cs
Exotic combination of leccino olives and pure cacao.
Suggested for flatbread, crackers, bruschetta,
chicken, and seafood dishes.
By Maida.
9311MAD - 180 g - 12/cs
Tomato Pieces
with Tuscan Giant Basil
Salinas Salted Capers
Plump, fruity capers from the Eolian Islands.
Complements seafood dishes, salads, and roasted
vegetables. Suggested for
potato salad and pizza.
By Il Mongetto.
Heirloom costoluto tomatoes
halved and packed in EVOO
with basil. Organic and flavorful.
Suggested for pizzas, soups,
sauces, and out-of-season
Caprese salads.
2011MON - 200 g - 12/cs
2012MON - 1 liter - 6/cs
3040RAD - 600 g - 6/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 - 90 g - 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 - 140 g - 12/cs
WuWanWo Soy Sauce, 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/cs
Page 10
Antipasti, Olives, and Meals In- A -Jar
NEW! Ribollita Toscana
NEW! Antipasto Monferrino
Bright flavors of crisp farm vegetables - carrots, celery, cauliflower,
onion, zucchini, and bell pepper, bathed in a
fresh, light, agrodolce tomato sauce. A typical
antipasto of the Monferrato zone of Italy’s
Piemonte which is classically served with wedges
of hard-boiled egg and tuna. Makes a great sauce
for shrimp or white fish, topping for beef, chicken,
or veggie burgers, or a delightful addition to
panini sandwiches. By Il Mongetto.
Our classic, hearty and delicious Tuscan stew
is back. Rich with Tuscan flavors of beans,
vegetables, and extra virgin
olive oil. Serve over Ultimo
Forno Friselle for an easy
supper - Tuscan style.
3035RAD - 350 g - 12/cs
2016MON - 290 g - 12/cs
Chianti Baby Chickpeas
Tender 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.
3015RAD - 360 g - 12/cs
Tuscan White Bean Appetizer
sofi™ 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.
White Beans with Truffle
Open this jar and find northern Italian elegance.
Ciacco has combined their best-selling Alba white
truffle oil, chunks of real Italian black
truffle, and classic white beans for
this savory dish.
7100CAJ - 280 g - 6/cs
3014RAD - 360 g- 12/cs
Grilled Fennel
Grilled fennel immersed in white wine vinaigrette.
Complements blue cheese, sliced meats, and
smoked fish. By I Peccati di Ciacco.
6036CAJ - 270 g - 6/cs
Snacking Olives with Lemon
Tuscan Artichokes
Harvested only in the early
spring then painstakingly
processed by hand to remain
intact. Limited Edition.
Pre-order.
By Casina Rossa.
3005RAD - 280 g - 12/cs
88001CAS - 500 g - 6/cs
Snacking Olives with Truffle
Tender green olives from Abruzzo
packed in olive oil. Notes of bright
citrus. Complements cooked
dishes and martinis.
By Casina Rossa.
packed in olive oil. Savory, earthy
undertones of truffle. Excellent for
cocktail hour snacks.
By Casina Rossa.
18100CAS - 280 g - 6/cs
18101CAS - 180 g - 6/cs
Mixed Olive Salad
Delicious mix of Leccino, Nocellara
del Belice, and Cerignola olives
ready to set in a bowl for snacking,
cocktails, parties.
By Casina Rossa.
18103CAS - 180 g - 6/cs
Whole Artichokes
Pleasantly 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.
Antipasto delle Casa
Sweet and savory variation of our
ready-to-eat giardiniera. Blend of
Mediterranean vegetables, Italian
pine nuts, and raisins. Adapt to
pastas, salads, side dishes, and
garnishes. By Casina Rossa.
88000CAS - 180 g - 6/cs
Snacking Olives with Hot Pepper
packed in olive oil. Balanced
spiciness. By Casina Rossa.
18102CAS - 180 g - 6/cs
Mushroom Mix
Musk, chiodini, and porcini
mushrooms flavored with herbs.
Marinated and packed in olive oil.
Well-suited to sauces.
By Casina Rossa.
14009CAS - 180 g - 6/cs
Page 11
Antipasti, Olives, and Meals In- A -Jar
Caperberries in Prosecco
Caperberries immersed in brightly-flavored wine.
Garnishes meats, poultry, cheese, crackers, and
antipasti. A welcome companion for wine, beer, and
martinis. By Casina Rossa.
80102CAS - 180 g - 12/cs
Sun-dried Tomato Rolls
with Pecorino Cheese
Aged pecorino rolled into Apulian sun-dried
tomatoes and seasoned with Mediterranean herbs.
Preserved organically in
EVOO. Delightful alone as
well as in pasta. By Casina
Rossa.
14017CAS - 280 g - 8/cs
Baby Artichokes
Tender, lightly seasoned Campanian artichokes. Readyto-eat; preserved in EVOO. Suggested for appetizers,
veggie kabobs, pasta, or oven-roasting.
By Maida.
9302MAD - 180 g - 12/cs
9303MAD - 3 liter - 4/cs
Page 12
Stuffed Hot Cherry Peppers
Cherry 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 280 g - 8/cs
Pitted Taggiasca Olives
Typical olive of the “Riviera Ligure” region.
Buttery, compact, and tender, with low sodium
content. Naturally preserved.
Complements seafood, meat
dishes, salads, and pizza.
11002BEL - 180 g - 12/cs
11011BEL - 3 liter - 3/cs
Pasta
Pannocchie “Waves of Grain”
Monnezza ‘Odds and Ends’
sofi™ Silver Award: Outstanding Pasta, Rice or Grain
Kaleidoscope of short pastas. Versatile and visually
appealing. Made with all-natural Italian wheat flour.
Suggested for use with Sugo
al Pomodoro sauces.
By Casina Rossa.
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.
15100CAS - 500 g - 10/cs
Orecchiette
‘Little ears’ of pasta are perfect for rich, chunky
sauces due to their bowl-like shape and saucegripping texture.
By Casina Rossa.
14901CAS - 500 g - 10/cs
14899CAS - 500 g - 10/cs
Bucatini
Conchiglie Giganti, Large Seashells
Folgie di Carciofo,
Artichoke Leaf Pasta
Classic cut of Central Italy. Made with all-natural
Pugliese durum wheat. Suggested for red
sauces, especially RITROVO
SELECTIONS™ Puttanesca
Sauce. By Casina Rossa.
“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.
Pasta with natural flavors of artichoke puree.
Goes well with seafood, soups,
and pasta bianco sauce.
By Casina Rossa.
14902CAS - 500 g - 10/cs
80101CAS - 500 g - 10/cs
80103CAS - 500 g - 10/cs
“Lastra di Pasta” Pasta Wraps
Trofie
Wide, thin strips of 100% durum semolina pasta.
Useful for lasagna and chunky sauces.
By Casina Rossa.
Hand-rolled pasta. Firm structure. Suggested for
use with walnut or basil pesto.
80111CAS - 500 g - 10/cs
11007BEL - 500 g - 12/cs
Trofie with Lemon
Classic 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.
11018BEL - 500 g - 12/cs
Trofie with Chestnut Flour
Classic 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.
11017BEL - 500 g - 12/cs
Croxetti Hand-Stamped Pasta
sofi™ 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.
Gigli
Durum wheat pasta formed into ruffly, saucegripping pasta. By La Bella Angiolina.
11013BEL - 500 g - 12/cs
11012BEL - 300 g - 12/cs
Orecchiette
Classic of Puglia. Perfect for rich,
chunky sauces due to their bowllike shape and sauce-gripping
texture. By Di Cuonzo of Puglia.
27101PUG - 500 g - 16/cs
Orecchiette with Farina Arsa
Toasted 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.
Olive Leaf Pasta
Classic leaf-shaped pasta.
Delicately flavored with spinach.
Suggested for use with creamy
vegetable sauces.
By Di Cuonzo of Puglia.
27104PUG - 500 g - 16/cs
27102PUG - 500 g - 16/cs
Page 13
Pasta
Pappardelle
Thick, 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 - 500 g - 18/cs
Tagliatelle Rustiche
Professional 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 mushroombased or other hearty red sauces.
By La Romagna.
Lasagna Squares
Squares of golden egg pasta. Suggested for
homemade lasagnas, giant or
open-faced ravioli, or rolled
cannelloni style pasta dishes.
By La Romagna.
12011ROM - 500 g - 24/cs
12050ROM - 500 g - 24/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 - 500 g - 24/cs
Lemon Stringozzi
Long 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.
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 - 500 g - 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 - 500 g - 24/cs
Stringozzi Fantasia
Pasta 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 - 500 g - 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 - 250 g - 12/cs
12030ROM - 500 g - 24/cs
Umbricelli
Farro Umbricelli
Substantial, short pasta resembling two intertwined
spirals. Attractive shape that
also retains a variety of pasta
sauces. Great in baked pasta
dishes. By La Romagna.
Sauce-gripping lowgluten pasta. Hearty and
nutty flavors with notes of
cinnamon and baked grain.
By La Romagna.
12005ROM - 500 g - 12/cs
12020ROM - 500 g - 12/cs
Grattini
Versatile 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 - 250 g - 20/cs
Page 14
Pasta
Barolo Tagliolini
Porcini Tagliolini
Squid Ink Tagliolini
Delicate, thin cut. Rich color and flavor from porcini
mushrooms. Suggested for use with
Porcini & Salt and Truffle Oil.
Ancient Mediterranean favorite. Thin-cut tagliolini.
Ideal for seafood pasta, whether with
red or white sauce.
6052CAJ - 250 g - 16/cs
6057CAJ - 250 g - 12/cs
6090CAJ - 250 g - 12/cs
Tajarin Egg Pasta
Farro Couscous
Traditional pasta of Moneu Roero, Piedmont. Made
in small batches. Fine cut and delicate texture.
Organic couscous. Easy to cook and adaptable to
many vegetarian, seafood, and meat based recipes.
Bulk sizes available on
request. By Biaitalia.
6300CAJ - 250 g - 12/cs
Delicate, 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.
Corn Couscous
1003BIA - 500 g - 12/cs
Organic gluten-free couscous. Easy to cook and
adaptable to many vegetarian, seafood and meat
based recipes. Bulk sizes
available on request.
By Biaitalia.
1001BIA - 500 g - 12/cs
L’ ULTIMO FORNO
- literally, “The Last Oven”, is a line of artisan foods produced by a dedicated, four-family consortium in the Basilicata city of Matera. As evidenced by
trade name, elegant visual aesthetic, and full, extraordinary flavor, each product of the L’Ultimo Forno line exemplifies both unparalleled quality and
sense of place.
Lucania, the territory in which Matera is located, has long been known as the bread basket of Italy. The unique flavor and structure of Matera bread
owes to the character of Lucano grano duro wheat, regarded as one of the world’s finest and purest grain cultivars. For thousands of years this wheat
has been cultivated by the same, environmentally respectful principals. It is neither genetically modified (it is non-GMO) nor treated by chemicals of
any kind. For tens of centuries Lucano grano duro has then been milled and transformed into bread and other unique products in Matera, a UNESCOprotected site and one of the ten oldest cities in the world.
Ferricelli
NEW! Truccioli Pasta
This spiral-shaped pasta is produced only with
Lucanian high-quality durum wheats - with 20%
being Senatore Capelli grain,
an heirloom, high protein,
non-GMO varietal.
By L’ Ultimo Forno.
Easily digestible and hearty. Versatile cut for use
with anything from olive oil and breadcrumbs to pork
sugo. Limited Availability.
By L’Ultimo Forno.
1113ULTI - 500 g - 9/cs
3101ULTI - 500 g - 14/cs
Calamarata
Rigatoni
Basilicatan pasta cut made from durum wheat flour.
Non-GMO. Suggested for bean sauces and seafood
dishes. By L’ Ultimo Forno.
Basilicatan pasta cut made from durum wheat flour.
Non-GMO. By L’Ultimo Forno.
1118ULTI - 500 g - 10/cs
1120ULTI - 500 g - 10/cs
Paccheri
A 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 - 500 g - 10/cs
Page 15
Gluten-Free Pasta
BIOALIMENTA
The 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 of Italy. This small town has become a capital of quality pasta due to the
purity of its water and air.
In 2002, with father Pietro and son Antonio at the helm, the Rotunno family began production in a newly built, gluten-free facility
authorized by the Italian Ministry of Health. Their facility uses traditional techniques, such as bronze-dye extrusion and slow drying,
combined with state-of-the-art production methods to create high quality gluten-free products with incredible flavor and texture.
Gluten-Free Figurine
Mini-shapes Pasta
Perfect for gluten-free kids, these
whimsical shapes are made to be
eaten in soups or pasta salads and
with light tomato sauces. Even for
breakfast! By Bioalimenta.
20151FARA - 227 g - 12/cs
Gluten-Free Quick-cook Trofie
Gluten-Free Quick-cook Orecchiette
This classic regional pasta cut is made with corn
and rice flour to cook
almost like fresh. Boil for
5 minutes, let sit, then
sauce and enjoy favorite
Italian dishes without
gluten. By Bioalimenta.
and rice flour to cook almost
like fresh. Boil for 5 minutes,
let sit, then sauce and
enjoy favorite Italian dishes
without gluten.
By Bioalimenta.
20152FARA 227 g - 12/cs
20153FARA 227 g - 12/cs
Gluten-Free Quick-cook Garganelli
Gnocchi di Riso: Rice Gnocchi
and rice flour to cook almost
like fresh. Boil for 5 minutes,
let sit, then sauce and
enjoy favorite Italian dishes
without gluten.
By Bioalimenta.
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 - 227 g - 12/cs
20154FARA - 227 g - 12/cs
Gluten-Free Lasagna Sheets
Delicate pasta sheets made of only corn and rice
flour allow gluten-free 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 227 g - 6/cs
Gluten-Free Buckwheat-Corn Shells,
“Lumache”
Small, delicate shellshaped pasta shells made
from buckwheat and corn.
Suggested for use with
chunky sauces.
By Casina Rossa.
Corn-Rice Pappardelle
Versatile gluten-free thick-cut pasta. Suggested for
use with thick, chunky, and
hearty sauces.
By Casina Rossa.
80113CAS - 200 g - 10/cs
Corn-Rice Spaghetti
Versatile gluten-free pasta made from
corn and rice flour. Appropriate for a
wide range of sauces. By Casina Rossa.
80114CAS - 500 g - 12/cs
80112CAS - 500 g - 10/cs
I Peccati di Ciacco Corn Pastas
I Peccati di Ciacco Rice Pastas
Made with gluten-free corn flour. Polenta-like flavor. Suggested for
meat sauces, tomatoes, and Latino cuisine. By I Peccati di Ciacco.
Delicate rice pasta made with gluten-free rice flour. Almost pastrylike flavor. By I Peccati di Ciacco.
500 g - 12/cs
500 g - 12/cs
Fusilli 6050CAJ | Penne 6055CAJ | Riccioli 6056CAJ
Gigli 6051CAJ | Penne 6053CAJ | Riccioli 6054CAJ
Page 16
White Polenta
with Truffle and Porcini
White corn flour with dried truffle and porcini
mushrooms. Simple and quick to
cook. Great side dish for poultry
or meat. Excellent when topped
with sauteed mushrooms.
By Fior di Maiella.
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.
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 - 300 g - 12/cs
5109MAJA - 250 g - 12/cs
5102MAJA - 250 g - 12/cs
NEW! Riso Gigante Vercelli Carnaroli Rice
Selected from northern Italian superfine rice
grains, this naturally developed
risotto rice absorbs more liquid
and cooks up to double the size
of a regular Carnaroli. Hand
harvested from rice paddies
watered by pure alpine water.
Extremely limited “Micro
Harvest.” By Fior de Maiella.
Organic Carnaroli Rice
Superfine USDA-organic rice from the Po Delta of
Piedmont. Robust structure that gives up starches
gradually, so that individual
grains remain firm and intact in
risottos. By Fior di Maiella.
9101FIOR - 500 g - 12/cs
9102FIOR - 5 kg - 2/cs
5115MAJA - 500 g - 12/cs
Organic Arborio Rice
Riso Nerone Black Rice
Superfine 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 - 500g - 12/cs
Organic Farro Grain
Revered and vital staple of regional Italian cuisine.
High-protein, low gluten grain. Adaptable to frittatas,
soups, and salads.
By Fior di Maiella.
5104MAJA - 500 g - 12/cs
9106FIOR - 5 kg - 2/cs
Aromatic long-grain black rice. Rich in antioxidants.
Suggested for seafood and rice dishes. Try as a
stuffing for roasted tomatoes or
peppers. By Fior di Maiella.
5103MAJA - 500 g - 12/cs
Italian Quinoa
RITROVO ®, Fior di Maiella, and Quinoa Marche
have joined forces to bring this new, sustainably
harvested, South American
miracle food to US
consumers.
By Fior di Maiella.
5114MAJA - 300 g - 12/cs
Maranello
Corn Stone Ground Polenta
Barley, Orzo Mondo
Rare varietal. Renowned for its thin husk and
digestibility. High in soluble fiber and protein.
Pairs well with meat and
vegetables.
By Michele Ferrante.
10070FER - 300 g - 16/cs
Biancoperla White Corn Polenta, Slow
Food Presidio
Deep yellow polenta made from Maranello corn.
Fine texture. Excellent with braised
meats, cheeses, fish, roasts, and
tomato-based dishes.
By Terriero.
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.
6001TERR - 500 g - 12/cs
6002TERR - 500 g - 12/cs
Page 17
“Pinoli” Pine Nuts
Certified 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 - 150 g - 12/cs
11111CAS - 1 kg - each
Organic Wild Pine Nuts
Gathered 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.
3026RAD - 250 g - 10/cs
Toasted Almonds with “Truffle & Salt”
Olive Oil Roasted California Almonds
Subtle, elegant, and earthy with great flavor and crunch roasted almonds cooked in olive oil and tossed with Casina
Rossa “Truffle & Salt”. Sourced directly from farmer/producer
Kent Miller of Miller Farms, California. A natural choice for
appetizers and snacking. By Miller Farms.
Modesto almonds roasted in EVOO and lightly seasoned with sea
salt. Sourced directly from farmer/producer Kent Miller of Miller
Farms, California. Complements a
broad range of appetizers.
By Miller Farms.
80011MILL - 227 g - 16/cs
80015MILL - 4.5 kg - each
80012MILL - 4.5 kg - each
Casina Rossa Corona Beans
Traditional 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 - 500 g- 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.”
Ceci di Controne
Whole Chickpeas
Silky, thin skin, high protein content, and minimal
soaking time. Suggested for
side dishes and pasta e fagioli.
12003FER - 300 g vacuum
pack - 16/cs
10001FER - 300 g vacuum
pack - 16/cs
Page 18
Senatore Cappelli Bread Flour
Senatore Cappelli Pasta Flour
Traditional 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.
Traditional Basilicatan pasta flour. Heirloom variety.
Naturally insecticide and herbicide free. Non
GMO. Healthy with a rich texture.
Excellent for pasta.
11121ULTI - 1 kg - 12/cs
11122ULTI - 1 kg - 12/cs
Jam, Fruit, and Wine Jellies
Amaroso Amarena Cherry Jam
NEW! Spiritosi Amarena Cherries in Barolo Chinato
Whole amarena cherries preserved in one of
Italy’s most evocative digestivi: Barolo Chinato.
An elegant garnish for your favorite cocktails with
a flavorful syrup for bitters, mixers and toppings.
Adds a pleasing finish to roasted duck breast,
venison, or pork. All natural with no preservatives.
By I Peccati Di Ciacco
Crushed dark cherries from Morra in Piedmont.
Rich texture similar to chutney. Elegant
accompaniment for breakfast pastries, cheese
plates, and meats.
6150CAJ - 330 g - 6/cs
6151CAJ - 300 g - 6/cs
Tropea Onion
Balsamic Vinegar Jelly
Pear-Moscato Wine Jelly
Puréed southern Italian torpedo onions and
balsamic vinegar. Bold flavors to complement
cheese, pâtés, pork, and potatos.
Delicate aromas and fresh flavors. Made from ripe
pears and Moscato wine grapes. Ideal with cheese
plates, sliced meats, and
panna cotta.
6023CAJ - 110 g - 6/cs
6062CAJ - 110 g - 6/cs
Elderberry Jam
A limited edition fruit compote made from wildharvested Tuscan elderberries. Pre-order to ensure
your access to this amazing
taste of Tuscany.
Limited Availability.
Organic Quince Jam
Oven-dried Figs with Barolo
Sweet whole figs flavored with Barolo, “the King of
Wines”. An elegant companion for cheese plates
and meat dishes.
6013CAJ - 300 g - 6/cs
Orange Mousse
Smooth, refreshing compote made from organic
quince. Complements pastries, cheese plates,
sorbets, and other desserts.
Puréed Sicilian oranges with cane sugar. Freshness
preserved naturally. Brightens cheese, meat glazes,
and desserts.
3036RAD - 277 g - 12/cs
3037RAD - 220 g - 12/cs
3052RAD - 277 g - 12/cs
Organic Chianti Red Wine Jelly
Arno Valley apples slow-cooked with spices and
Chianti. Dense and fresh chutney. Complements
cheese, sauces, meats, and
poultry. By Radici of Tuscany.
3050RAD - 277 g - 12/cs
Fig Jam
Wholesome, sweet fig conserve.Delicate,
handmade. Complements yogurt, meats, poultry,
and cheese.
0930FEU - 220 g - 6/cs
Mostarda d’Uva
A chutney 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 - 220 g - 12/cs
2003MON - 1 liter - 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.
0905FEU - 220 g - 6/cs
Il Mongetto Mostarda d’uva
Mostarda d’uva is a traditional condiment
from the Monferrato area of the Piedmont
region of Italy. After the harvest season, it
was common to glean the small grapes that
were left on the vine due to their immaturity
and sourness. Once these smaller grapes
were pressed, they gave a must that was
then reduced by boiling for several hours in
a copper pot on the stove or the fireplace.
Other fruits such as figs, quince, martin-sec
pears, hazelnuts and pumpkin (which were
also left behind because they were not ripe
at the time of the harvest) were selected and
put to boil in the same copper pot.
The end result was the “Mostarda d’uva”
(Must Chutney), also locally referred to as
“Cugna”. This chutney was served with
polenta, boiled or cured meats, cheeses and
with sorbet. Azienda Agricola Il Mongetto
still prepares their delicious condiment
according to this traditional recipe.
Page 19
Honey
ADI APICOLTUR A
(ABRUZZO)
From their home base in the Abruzzo Region of Italy, ADI’s Iacovanelli family cares for their bees on strictly organic foraging lands. They blend solid
traditions with contemporary innovation. Their honeys are harvested only when they are fully mature - when each honey’s flavor, color, aroma, and
nutritional content reaches its pinnacle. Their work with mono-varietal 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 is one of Italy’s most honored honey
producers. All ADI organic honeys are raw, unpasteurized, unfiltered, and contain no artificial colors or sweeteners
Organic Lupinella Honey
Organic Rosemary Honey
This traditional, pale amber and slightly chewy
Mediterranean honey has an intense and savory
aromatic profile, and a full-bodied sweetness
with a strong piney aroma and
herbaceous flavor. Excellent as a
glaze for roasted chicken or pork,
for baking. Harvest Dependent.
By ADI Apicoltura.
12300ADI - 250 g - 12/cs
White-gold and spreadable, this honey is as
distinctive in appearance as flavor. Springtime
aromas of citrus and white flowers are immediately
apparent, but not overwhelming.
Try in black or green tea, drizzled
over ricotta cheese, or on
buttermilk pancakes and biscuits.
Great for baking.
By ADI Apicoltura.
12301ADI - 250 g - 12/cs
12302ADI - 250 g - 12/cs
Organic Acacia Flower Honey
Organic Cherry Blossom Honey
A pale, opaque, and creamy honey with a complex
and smoky sweetness. Finishes wonderfully with
gentle tones of fruit and dried tea.
Excellent with smoky or sheep’s
milk cheeses, Japanese green
teas, and pastries.
By ADI Apicoltura.
12303ADI - 250 g- 12/cs
Organic Orange Flower Honey
A lovely, liquid, floral honey made from fragrant
wildflower blossoms in the Abruzzo Mountains.
Clover like, and slightly tangy with a simple and
rustic sweetness evocative of
its mountain origins. Great all
purpose honey for use in the
kitchen, with tea and in baked
goods. Limited Harvest.
By ADI Apicoltura.
From the early spring harvest of the luxuriantly
hanging flowers of Robinia acacia trees, this golden
Acacia honey is delicate and floral,
and stays liquid all year long. Full
sweetness, great on toast, for
tea and coffee, and for making
marinades and dressings.
By ADI Apicoltura.
12305ADI - 8250 g - 12/cs
Organic Chestnut Flower Honey
A rich, dark amber and liquid honey from the
chestnut tree flowers of the Abruzzo hills. A savory
and slightly bitter honey that is
perfect for glazes, with Taleggio
and Fontina cheeses, roasted
meats or radicchio, over squash
and in pumpkin soups.
By ADI Apicoltura.
12306ADI - 250 g - 12/cs
Caramiele
Crema di Torrone: Torrone in a Jar
Sweet golden Acacia Honey is blended with creamy
and rich IGP Piedmont hazelnuts to create a
naturally sweet breakfast or pastry
spread. Evocative of caramel but
with a nutty and complex finish,
this spread is high energy, all
natural and best paired with fresh
fruits. By ADI Apicoltura.
A 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.
7000CAJ - 90 g - 6/cs
12307ADI - 250 g - 12/cs
Truffle Honey
A refined and balanced version
of a classic condiment. Rich
Millefiori honey with a delicate
slice of black truffle. Subtle
sweet and umami flavors.
6041CAJ - 110 g - 6/cs 0
Page 20
Saffron & Acacia Honey
Honey & Hot
Light, delicate Acacia honey blended with threads of
saffron. Complements aged
cheeses, ice cream, or even
roasted chicken or scallops.
By Casina Rossa.
Silky Acacia honey mixed with hot pepper for
a subtle spiciness.
Complements cheeses,
desserts, and barbecue.
By Casina Rossa.
14037CAS - 140 g - 12/cs
14500CAS - 140 g - 12/cs
Honey
Sulla Honey
Honey from Tuscan legumes. Light and delicate,
with a velvety texture. Suggested for sauce
reductions, tea, and coffee.
By Dr. Pescia.
9001HON - 500 g - 12/cs
Wild Heather Honey
Gathered 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 - 500 g - 12/cs
DR . PE SCIA
Nomadic beekeeper, Dr. Paolo Pescia is
truly passionate about his bees and the
honeys he carefully harvests from them.
His unique mono-varietal honeys have
a stunning richness, depth of flavor and
variety of texture not found in commercially
produced mass-market honey. Traveling
the Tuscan coast visiting seasonal flowering
areas and protected national parks with
his hives, Dr. Pescia’s honeys are the
purest distillation of the native terroir.
Unpasteurized, unfiltered and containing no
artificial colors or sweeteners, they are the
ultimate treat for honey connoisseurs!
Acacia Honey
From 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.
Chestnut Honey
A 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.
Sweet with earthy tones indicative of terroir. A
complex honey that complements tea and coffee.
By Dr. Pescia.
9011HON - 500 g - 12/cs
9004HON - 250 g - 12/cs
9003HON - 500 g - 12/cs
Corbezzolo Honey
Very rare. Decidedly bitter flavor with sweet
aftertaste. Complements seasonings and cheese.
Limited Edition.
By Dr. Pescia.
9006HON - 250 g - 12/cs
9005HON - 500 g - 12/cs
Sunflower Honey
Blackberry Honey
Rare, lush honey from Tuscan autumn blackberries.
Deep flavor. Suggested for fruit desserts, breads, meats, and game.
By Dr. Pescia.
Cardoon Flower Honey
Balanced, floral flavors with a hint of bitterness.
Fine crystals. Complements meat marinades and
hard sheep’s milk cheese.
Available seasonally.
Limited Harvest.
By Dr. Pescia.
9009HON - 250 g - 12/cs
Coriander Blossom Honey
Known for its aromatic seeds, this golden fall honey
has a unique slightly savory after taste that evokes
memories of the coasts of Italy. Use with roasted
vegetables, and to sweeten
fruits and in hot or cold teas.
Limited Harvest.
By Dr. Pescia.
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 - 250 g - 12/cs
9012HON - 250 g - 12/cs
Page 21
Seasonings
NEW! Puro Tartufo Bianco
These precious, pure Italian white truffle shavings
are preserved using a novel drying process that
maintains aromatic properties. Just rehydrate for
a prized classic northern Italian flavor in pasta
dishes, risotto, or over steak
and asparagus.
By Casina Rossa.
“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.
Fennel Pollen
Prized for its flavor and health benefits.
By Casina Rossa.
91112CAS - 15 g - 8/cs
30035CAS - 10 g - 9/cs
30036CAS - 3 g - 8/cs
Hand-ground Controne Hot Pepper
Air-dried, hand-ground Campanian hot pepper. Zesty yet nutty flavor with notes
of wood smoke and plenty of heat.
Suggested for pasta and beans.
10002FER - 40 g - 15/cs
10011FER - 250 g - bulk
Dried Mountain Oregano in Branches
Wild Dried Oregano
Hand-picked, mountain oregano from Campania.
From the Alburni Mountains in Campania.
10008FER - 25 g - 10/cs
10003FER - 10 g - 15/cs
Sweet Controne
Goat Horn Pepper Powder
Corno di Capra
Dry Snacking Peppers
Lightly ground Controne goat horn peppers. By
Michele Ferrante.
Wood-oven-dried goathorn peppers.
20001FER - 80 g - 12/cs
10004FER - 50 g - 15/cs
Sicilian Bayleaf
Wild Sicilian Fennel Seed
Hand harvested bayleaf only from Sicilian Laurel
from the Monte Iblei zone of Southeastern Sicily.
Limited Quantities.
By Marino Organics.
From the Monte Iblei zone of Southeastern Sicily.
Hand harvested.
Limited Quantities.
By Marino Organics.
11107MAR - 20 g - 12/cs
11102MAR - 50 g - 12/cs
Page 22
MICHELE FERR ANTE
In an era of imitators, Michele Ferrante is
a true legacy farmer producing heritage
products. On his farm outside Salerno in
Campania, Ferrante farms heirloom and
unique varietal beans, grains, peppers,
and spices. Once only available locally,
RITROVO® is proud to be able to bring
our customers these true farm-to-table
specialties. From his controne beans that
don’t need soaking, to oregano still on the
branch, and hand ground hot pepper that
adds depth of flavor and a subtle heat to
any dish, these are products that can’t
be found anywhere else in the world. It’s
not only the flavor but the performance
that makes regional foods like this so
special. Check out the rest of the Ferrante
specialties in the Grains and Legumes
section and find out for yourself why we’re
all Ferrante fanatics here at RITROVO®!
Hot Pepper Flakes
Savory blend of Southern Italian peppers with
balanced spiciness. By Fior di Maiella.
5105MAJA - 150 g - 12/cs
Taralli, Grissini, and Crackers
NEW! Vero Lucano
Seasoned Breadcrumbs
NEW! Vero Lucano
Plain Breadcrumbs
Breadcrumbs from true Lucanian IGP Pane di
Matera with a savory-seasoned blend of sundried tomato, herbs, garlic and sweet pepper. All
non-GMO ingredients, with no preservatives.
By Fior di Maiella.
Exceptionally flavorful pantry staple made from
true Lucanian IGP Pane di Matera. This renowned
bread is made with 100% Lucanian “Senatore
Cappelli” semolina flour, natural yeast, and salt. All
non-GMO ingredients, with no preservatives.
By Fior di Maiella.
9108FIOR - 250 g - 12/cs
9107FIOR - 250 g - 12/cs
Wine Knots Crackers
Made with Lucanian white wine, Senatore Cappelli
grano duro wheat flour and Piran Sea Salt.
Bready with subtle wine flavor.
Suggested for antipasti, wine
tastings, and snacking.
2123ULTI - 250 g - 12/cs
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 skilled
bakeries of Ultimo Forno.
2127ULTI - 250 g - 12/cs
Tarallini al Finocchio:
Taralli with Fennel Seeds
Crunchy-baked Taster’s crackers with freshlyharvested 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 skilled bakeries of Ultimo
Forno.
2128ULTI - 250 g - 12/cs
Matera Friselle Crackers
Small-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 - 250 g - 12/cs
Tavolozze al Olio di Oliva
Tavolozze (“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 - 100 g - 12/cs
Handmade Grissini
Hand-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
Tavolozze al Tartufo
Tavolozze (“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 - 100 g - 12/cs
Page 23
Amaretti, Torrone, Dolci, and Chocolate
NEW! Sartorelli Crispy Cookies
These (Fette Dolce) extra thinly sliced biscottistyle cookies with a delightful lightness and
crunch are generously studded with hazelnuts
and raisins. Perfect alone, with coffee or tea, or
alongside your favorite gelato. By Sartorelli.
6003FIGU Hazelnut and Raisin
6004FIGU Chocolate with Hazelnut
170 g - 12/cs
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 - 180 g - 6/cs
27002SAS - 400 g tin - 6/cs
Soft Amaretti with Lemon
Our original gluten-free cookie recipe with the
brightness of lemon essential oil.
By La Sasselesse.
27004SAS - 180 g - 6/cs
Torrone Bar with Almonds
Italian holiday treat. Almond-studded nougat bar
made with rich, small-batch honey. Non-GMO,
organic ingredients. By ADI Apicoltura.
12304ADI - 200 g - 10/cs
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 - 180 g - 6/cs
Soft Almond Torroncini Bites
Bite-sized chunks of organic nougat sweetened
with local Abruzzese honey.
Light and chewy.
By ADI Apicoltura.
Almond 12100ADI 150 g - 12/cs
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 - 180 g - 6/cs
Crema di Torrone: Torrone in a Jar
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 - 90 g - 6/cs
Hazelnut 12200ADI 150 g - 12/cs
Zabajone al Moscato:
Moscato Wine Cream
Organic Sicilian
Pistachio 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.
Rich, organic cream of Sicilian pistachios and
cane sugar. Recommended
for pastries, cake fillings,
semifreddi, or gelati.
By Stramondo.
7103CAJ - 200g - 6/cs
3101STRAM - 250 g - 12/cs
Page 24
Organic Sicilian
Almond Paste
Tender marzipan typically used by Sicilian chefs to
make whimsical fruit- or vegetableshaped treats. A rich, organic, mix
of almonds and sugar. Great for
pastries, ice creams, and dipping in
dark chocolate. By Stramondo.
3100STRAM - 250 g - 12/cs
Amaretti, Torrone, Dolci, and Chocolate
Gluten-Free Hazelnut “Drolo” Cookies
sofi™ 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.
Hazelnut Cookies with Chocolate
(Noccioli)
“Baci Di Dama”
Hazelnut Cookies
Baked from traditional hazelnut flour, raw cane sugar,
and chocolate. Buttery texture
pairs well with coffee and
dessert dishes. By Primo Pan.
Classic of Piedmont. Rich, tender hazelnut cookies
sandwiching chocolatehazelnut cream.
16005PRI - 334 g - 12/cs
6025CAJ - 170 g - 6/cs
16009PRI - 334 g - 12/cs
Foglie di Mais
(Corn Cookies)
Farro Ciambelline
(Farro 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.
Healthy cookie made from stone-ground lowgluten farro flour, pure butter, raw
cane sugar, hazelnuts, and honey.
Recommended for desserts and
espresso. By Primo Pan.
16001PRI - 344 g - 24/cs
16004PRI - 334 g - 12/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. Topquality ingredients, including nonGMO durum wheat flour. Baked by
L’Ultimo Forno and featuring Piran
Fior di Sale Sea Salt.
1119ULTI - 250 g - 12/cs
Piranske Soline Chocolate
Pairs Belgian dark chocolate and Slovenian salt
flowers. 62% chocolate with subtle salt flavor.
By Piranske Soline.
Bar 8904SOLN 50 g - 12/cs
Bites 89056SOLN 2 g - 100/cs
Amaretti Cookie Crumble Bark
with Dark Chocolate
sofi™ Silver Award: Outstanding Chocolate
Dark chocolate embedded with soft crumbs of Amaretti
Cookies. A luxurious companion for coffee and tea.
By Bottega Ditalia.
Gianduia Chocolate Hazelnut Spread
A classic of Piedmont. Crushed hazelnut and
cocoa spread. Suggested for mascarpone,
pastries, breads, ice cream,
strawberries, or sliced
bananas.
6400CAJ - 220 g - 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 - 7 g (0.25 oz.) - 50/cs
14001DIT - 4 oz. - 12/cs
14002DIT - 8 oz. - 12/cs
Page 25
Recipes
Braised Treviso on Maranello Polenta
1/2 cup Terriero Maranello Stone-ground Polenta
3 cups water or stock
3 tsp Piranske Soline Fior di Sale
1/4 cup Casina Rossa EVOO
3 Treviso radicchio, halved
3 Tbsp Dr. Pescia Coriander
Honey
4 Tbsp Organic Apple Balsamic
Vinegar
1 Tbsp Casina Rossa Fiori & Salt
1 Tbsp chives, finely chopped
Bring water/stock to a boil in a medium
stainless steel pot. Slowly stir in polenta
to avoid lumps. Add in the 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. When
thick and tender to the bite, pour into an
oiled sheet pan, so that the thickness
will be about a ½ inch and allow to cool
completely until firm. Cut into 3” squares
and grill well on one side.
Braise the halved heads of Treviso, until just wilted, in about an inch of water
with the honey and the balsamic mixed in thoroughly. Drain off the liquid well
and place Treviso on top of the grilled squares of Polenta. Garnish the whole
plate with a drizzle of the EVOO, the Fiori & Salt, and chives. Serves 6.
Croxetti with Onion Brodo and Shaved Asparagus
8 medium to large
yellow onions, sliced
2 Tbsp Casina Rossa
Olive Oil
1/4 cup dry white wine
2 Tbsp Organic Apple
Balsamic Vinegar
6 cups water
2 tsp Piranske Soline
Sea Salt (plus more
as needed)
1 bag La Bella Angiolina
Croxetti Pasta
8 fat stalks of
asparagus, trimmed
of woody ends
3 Tbsp Casina Rossa
Olive Oil with
Sicilian Lemon, as
garnish
1/2 tsp Flor Di Maiella
Hot Chile Flake, as
garnish
3 oz shaved parmigiano
reggiano
Place Dutch oven
over medium heat
and add olive oil. Add
onions, sprinkle with
2 tsp salt, cover, and
cook until the onions
have heated through
and started to steam.
Uncover, reduce heat
to low, and cook,
stirring occasionally.
Season with several grinds of pepper.
When onions have completely cooked down and turned amber,
and the water has cooked off - at least 3 hours - add 6 cups
(1.4 liters) of water. Raise heat to high and bring the soup to a
simmer, then reduce heat to low. Add the white wine and apple
balsamic. Taste and season with salt and pepper as needed.
Coffee Amaretti
Tiramisu Bites
6 La Sasselesse Soft Amaretti with Coffee, halved
1 cup heavy whipping cream
3 Tbsp mascarpone
2 Tbsp powdered sugar
1 oz bittersweet chocolate
Gather 12 freestanding appetizer spoons. Crumble
half of a cookie into each spoon. Set aside.
Whisk together cream, mascarpone, and powdered
sugar until completely smooth. Strain and pour
into whipped cream siphon. Charge according to
manufacturers instructions.
Top each spoon with a dollop of mascarpone cream
and finely grated chocolate. Serve immediately, or
keep chilled until ready to serve. Serves 6.
When brodo is finished; using the peeler, shave asparagus into
thin ribbons, set aside. Prepare Croxetti as directed on package
in plenty of well-salted water. Drain and divide between 6
bowls. Spoon 1/2 cup of brodo on top of Croxetti, top with
handful of asparagus ribbons, and ladle a small amount of broth
on top. Top with shaved parmigiano reggiano, sprinkle with Hot
Chile Flake, and drizzle with Lemon Olive Oil. Serves 6.
BEVIVO Rosso
Cherry Balsamic “Manhattan”
1 oz BEVIVO Rosso al Balsamico
4 oz rye whiskey
2 oz red vermouth
1/2 cup ice cubes
1-3 Spiritosi Amarena Cherries
Using a cocktail shaker; add rye,
vermouth, BEVIVO, Spiritosi syrup
and ice. Shake well.
Strain into a martini glass. Garnish
with Spiritosi Cherries and serve.
More recipes are available
on our BLOG
www.ritrovo.com/blog
1 oz Spiritosi Amarena Cherries syrup
Page 26
Our Producers
ACETOR I A
BIOALIMENTA
DR . PE SCIA
Acetorium vinegars are the result of an
extraordinary collaboration between esteemed
winemaker Joseph Reiterer of Alto Adige and
German master vinegar maker Robert Bauer. All
Acetorium vinegars are made from fine wines
with the best basic ingredients. These fine wines
are transformed into vinegars and cask aged
for exceptional flavor, body, and acid balance.
The result are intensely flavored, harmoniously
balanced vinegars that bring vibrancy and
freshness to anything from salad dressings to
meat dishes to desserts.
The 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 of
Italy. This small town has become a capital of
quality pasta due to the purity of its water and air.
Nomadic beekeeper, Dr. Paolo Pescia is truly
passionate about his bees and the honeys
he carefully harvests from them. His unique
mono-varietal honeys have a stunning richness,
depth of flavor and variety of texture not found
in commercially produced mass-market honey.
Traveling the Tuscan coast visiting seasonal
flowering areas and protected national parks
with his hives, Dr. Pescia’s honeys are the purest
distillation of the native terroir. Unpasteurized,
unfiltered and containing no artificial colors or
sweeteners, they are the ultimate treat for honey
connoisseurs!
ADI APICOLTUR A
(ABRUZZO)
From their home base in the Abruzzo Region of
Italy, ADI’s Iacovanelli family cares for their bees
on strictly organic foraging lands. They blend
solid traditions with contemporary innovation.
Their honeys are harvested only when they
are fully mature - when each honey’s flavor,
color, aroma, and nutritional content reaches its
pinnacle. Their work with mono-varietal 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 is
one of Italy’s most honored honey producers.
All ADI organic honeys are raw, unpasteurized,
unfiltered, and contain no artificial colors or
sweeteners
BALSAM
• 2015 sofi™ Gold Award - Outstanding Vinegar
• 2014 sofi™ Silver Award - Outstanding USDACertified Organic Product
Balsam founder Giorgio Regnani and partner
Nicolo Verrini 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 A
RITROVO® 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.
In 2002, with father Pietro and son Antonio at
the helm, the Rotunno family began production
in a newly built, gluten-free facility authorized
by the Italian Ministry of Health. Their facility
uses traditional techniques, such as bronzedye extrusion and slow drying, combined with
state-of-the-art production methods to create
high quality gluten-free products with incredible
flavor and texture.
CA SI NA ROSSA
• 2013 sofi™ Gold Award - Outstanding Pasta Sauce:
Due Formaggi
• 2012 NASFT Gold Award - Outstanding Pasta
Sauce: Puttanesca
• 2009 NASFT Silver Award - Outstanding Pasta, Rice
or Grain: Pannochie
• 2005 NASFT Gold Award - 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 ETRUSCHI
Colli 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 PUGLIA
Pastificio 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.
FEUD O DELLE GINE STRE
For 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-TAVOLOZZE
RITROVO 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.
FIOR DI M AIELL A
Mirko 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.
Page 27
Our Producers
I PECCATI DI CIACCO
LE FERRE
M AIDA
• 2010 NASFT Silver Award - Outstanding Pasta
Sauce: Pasta sauce with Alba White Truffle
For five generations Le Ferre has carefully
tended their olive groves on ancient acreage in
the rural area of Castellaneta (Taranto, Apuglia),
a flourishing valley nestled between the Ionian
Sea and the hills leading into the many parks
along the “heel” of Italy’s boot. Brothers Luca
and Giuseppe Esposito began updating their
production in 2005, and have brought their
fields and facilities in step with state of the
art techniques and equipment. RITROVO® is
pleased to welcome Le Ferre into our product
line, and excited to present to you their selection
of exceptional extra virgin olive oils.
Maida 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.
The village of Carrù, near Alba, is a city worldfamous 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 MONGETTO
In 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 - NASFT Silver Award - Outstanding Best Seller:
Croxetti Pasta
• 2002 NASFT Silver Award - 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 AGNA
La 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 SE
RITROVO® 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.
Page 28
L’ ULTIMO FORNO
- literally, “The Last Oven”, is a line of artisan
foods produced by a dedicated, four-family
consortium in the Basilicata city of Matera.
As evidenced by trade name, elegant visual
aesthetic, and full, extraordinary flavor, each
product of the L’Ultimo Forno line exemplifies
both unparalleled quality and sense of place.
Lucania, the territory in which Matera is located,
has long been known as the bread basket of
Italy. The unique flavor and structure of Matera
bread owes to the character of Lucano grano
duro wheat, regarded as one of the world’s
finest and purest grain cultivars. For thousands
of years this wheat has been cultivated by the
same, environmentally respectful principals. It
is neither genetically modified (it is non-GMO)
nor treated by chemicals of any kind. For
tens of centuries Lucano grano duro has then
been milled and transformed into bread and
other unique products in Matera, a UNESCOprotected site and one of the ten oldest cities in
the world.
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 ANNUCCI-DROANDI
Mannucci-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 ANTE
In an era of imitators, Michele Ferrante is a true
legacy farmer producing heritage products.
On his farm outside Salerno in Campania,
Ferrante farms heirloom and unique varietal
beans, grains, peppers, and spices. Once only
available locally, RITROVO® is proud to be able
to bring our customers these true farm-to-table
specialties. From his controne beans that don’t
need soaking, to oregano still on the branch, and
hand ground hot pepper that adds depth of flavor
and a subtle heat to any dish, these are products
that can’t be found any where else in the world.
It’s not only the flavor but the performance that
makes regional foods like this so special. Check
out the rest of the Ferrante specialties in the
Grains and Legumes section and find out for
yourself why we’re all Ferrante fanatics here at
RITROVO®!
Our Producers
MILLER FAR MS
As proud, fourth-generation almond growers in
Modesto, California, Kent Miller and family tend
their orchards carefully and responsibly. Their
almonds are a standard of excellence. Miller
carefully roasts his almonds in extra virgin olive
oil and then seasons them with “Truffle & Salt”
or Piranske Soline Sea Salt. The results are
absolutely irresistible. Kent Miller and RITROVO ®
have formed a delicious collaboration!
PIR ANSK E SOLINE
Just 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, saltrich waters of the northern Adriatic are allowed
to enter, evaporate, and be hand-harvested.
The Piran saltpans are among the longestfunctioning 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 NASFT Silver Award - 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 stoneground local whole grain flours including organic
corn and farro.
R ADICI OF TUSCANY
• 2002 NASFT Silver Award - Outstanding Product Line
• 2001 NASFT Gold Award - 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™
BALSA MIC VINEGAR
• 2009 NASFT Gold Award - 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 O
Stramondo 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 USbased 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.
TR A MPETTI
• 2003 NASFT Silver Award - 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 freshlycut 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.
WUWANWO
For 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.
TERRIERO
Small 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.
Page 29
NASFT SOFI TM OUTSTANDING PRODUCT AWARDS AND NOMINATIONS
Recognition 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 fifteen years of
membership in the NASFT, RITROVO® received 24 Finalist and Winner awards for products in 12 different categories.
2015 Finalist & Winner - Outstanding Vinegar:
RITROVO SELECTIONS™ Apple Balsamic Vinegar
2014 Finalist - Outstanding USDA-Certified Organic Product:
RITROVO SELECTIONS™ Organic Balsamic
2014 Finalist - Outstanding Chocolate:
Bottega Ditalia Amaretti Cookie Crumble Bark
with Dark Chocolate
2013 Finalist & Winner - Outstanding Pasta Sauce:
RITROVO SELECTIONS™-Casina Rossa Due
Formaggi Sauce
2012 Finalist & Winner - Outstanding Pasta Sauce:
RITROVO SELECTIONS™-Casina Rossa Puttanesca Sauce
2010 Finalist - Outstanding Pasta Sauce:
RITROVO SELECTIONS™-Ciacco Pasta Sauce
with Alba White Truffle
2010 Finalist - Outstanding Cookie:
Primo Pan Gluten-Free Chocolate Cookie
2010 Finalist & Winner - Outstanding Cheese and Dairy Product:
RITROVO SELECTIONS™-Mt. Townsend Limited
Edition “Truffle & Salt” Seastack Cheese
2009 Finalist - Outstanding Pasta, Rice or Grain:
RITROVO SELECTIONS™-Casina Rossa Pannochie Pasta
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 Oil
2002 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 Biscotti
2001 Finalist & Winner - Outstanding Pasta, Rice, Bean or Soup:
Radici of Tuscany White Bean Appetizer
MEDIA RECOGNITION
RITROVO® Italian Regional Foods
and RITROVO SELECTIONS™
are critically acclaimed and have been featured
by several publications including:
Bon Appetit
CA Style
Cookie
Daily Candy
El Paso Times
Every Day with Rachael Ray
Fancy Food Magazine
Fine Cooking
Food & Wine Magazine
Fortune Magazine
Gourmet Magazine
Gourmet News
La Cucina Italiana
LA Times
Life & Arts
Magia-Fagioli
Martha Stewart’s Blueprint
Miami Herald
NW Palate
Oprah Magazine
Philadelphia Inquirer
Portland Oregonian
Rosengarten Report
San Diego Tribune
Sante Magazine
Saveur Magazine
Seattle Magazine
Seattle Post Intelligencer
Seattle Times
SF Gate
Specialty Food Magazine
The Kalamazoo
The New York Times Magazine
The “O” List
The Oregonian
The Wine Spectator
Travel & Leisure
Women’s Health
Viv Magazine

tradition - innovation - dedication - amore

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