tradition • innovation • dedication • amore

Transcription

2015
TRADITION • INNOVATION • DEDICATION • AMORE
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 thirteen years of
membership in the NASFT, RITROVO ® received 22 Finalist and Winner awards for products in 12 different categories.
2014 Finalist - Outstanding USDA-Certified Organic Product:
RITROVO SELECTIONS™ Organic Balsamic
2009 Finalist & Winner - Outstanding Vinegar:
RITROVO SELECTIONS™ Six-Year Balsamic Vinegar
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
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
2010 Finalist - Outstanding Cookie:
Primo Pan Gluten-Free Chocolate Cookie
2002 Finalist - Outstanding Product Line:
Radici of Tuscany Organic Product Line
2010 Finalist & Winner - Outstanding Cheese and
Dairy Product:
RITROVO SELECTIONS™-Mt. Townsend Limited
Edition “Truffle & Salt” Seastack Cheese
2002 Finalist - Outstanding Baked Good, Bread,
Grain or Cereal:
Tenuta Castello Farro Biscotti
2009 Finalist - Outstanding Pasta, Rice or Grain:
RITROVO SELECTIONS™-Casina Rossa Pannochie Pasta
2001 Finalist & Winner - Outstanding Pasta, Rice,
Bean or Soup:
Radici of Tuscany White Bean Appetizer
NEW PRODUCTS
Acacia Flower Honey, Organic #12305ADI
Sicilian Trio #89004CAS
Apple Balsamic Vinegar, Organic #1505BALS
Sintonia EVOO #2014MADD
Artichokes, Whole #88001CAS
Slovenian Pumpkinseed & Oil Dark Chocolate #
8999SOLN
Bruschetta alla Parmigiana #6402CAJ
Caramiele #12307ADI
Chestnut Flower Honey, Organic #12306ADI
Coriander Blossom Honey #9012HON
Croxetti with Marjoram #11019BEL
Elderberry Jam #3052RAD
Fennel (Finocchio) Trio #89002CAS
Gluten Free Figurine Mini-shapes Pasta
#20151FARA
Gluten Free Lasagna Sheets #20156FARA
Gluten Free Quick-cook Garganelli #20154FARA
Gluten Free Quick-cook Orecchiette #20153FARA
Gluten Free Quick-cook Trofie Pasta #20152FARA
Gnocchi di Riso: Rice Gnocchi #20155FARA
Italian Pine Nuts #5112MAJA
Maccheroni Festonati “Party Pasta” #2126ULTI
Matera Chocolate Biscotti with Piran Sea Salt
#2122ULTI
Mixed Olive Salad #18103CAS
Paccheri Pasta # 2125ULTI
Quinoa from Italy #5114MAJA
MEDIA RECOGNITION
RITROVO® Italian Regional Foods
and RITROVO SELECTIONS™
have been featured in several media
and publications including:
Bon Appetit
Portland Oregonian
CA Style
Rosengarten Report
Slovenian Rhapsody Dark Chocolate Bar w/ Figs
#9001SOLN
Cookie
San Diego Tribune
Daily Candy
Sante Magazine
Soft Amaretti with Coffee #27005SAS
El Paso Times
Saveur Magazine
Soft Amaretti with Hazelnut # 27006SAS
Every Day with Rachael Ray
Seattle Magazine
Soft Amaretti with Lemon #27004SAS
Fancy Food Magazine
Seattle Post Intelligencer
Spicy Trio #89003CAS
Fine Cooking
Seattle Times
Sugo/Brushetta ai Cannellini #6403CAJ
Food & Wine Magazine
SF Gate
Sugo alla Vodka #80502CAS
Fortune Magazine
Specialty Food Magazine
Tagliatelle Rustiche #12050ROM
Gourmet Magazine
The Kalamazoo
Gourmet News
The New York
Times Magazine
Slovenian Rhapsody Dark Chocolate Bar w/ Piran
Sea Salt #9000SOLN
Tarallini al Finocchio #2128ULTI
Tarallini al Pecorino #2127ULTI
Trio of d’Abruzzo Grape Condiments #0961FEU
Trofie with Chestnut Flour #11017BEL
Trofie with Lemon #11018BEL
Truffle-Hazelnut Spread with Parmesan Cheese
#7102CAJ
White Beans with Truffle #7100CAJ
Zabajone al Moscato #7103CAJ
La Cucina Italiana
Life & Arts
Magia-Fagioli
Martha Stewart’s Blueprint
Miami Herald
NW Palate
Oprah Magazine
Philadelphia Inquirer
The “O” List
The Oregonian
The Wine Spectator
Travel & Leisure
Women’s Health
Viv Magazine
Contents
1-2
ANTIPASTI, SNACKS, and MEALS IN-A-JAR
3-5 BALSAMICS and ARTISAN VINEGARS
6-7
EXTRA VIRGIN OLIVE OILS
8-10 HONEY and FRUIT BASED PRODUCTS
11-13
SALTS and SPICES
14-16
SPREADS, SAUCES, and CONDIMENTS
17-19
PASTAS
PASTAS MADE from GLUTEN-FREE INGREDIENTS
20
21-22
GRAINS, LEGUMES, and NUTS
23CRACKERS
24-26
COOKIES, CHOCOLATES, and OTHER SWEETS
ROSENGARTEN REPORT
27
28-30
OUR PRODUCERS
RITROVO SELECTIONS™: The Import of Quality.
W
hen we first began to study Italian food and wine over 20 years ago we were astounded by
the diversity of grape, cheese, grain, olive, and other food varieties that are part of Italian
enogastronomy. This diversity originates partly from Italian culture and history, but fundamentally
derives from nature. When 2014’s unusually wet weather events left Italian farmers like Roberto Droandi
with little or no olive crops for oil and Paolo Pescia with no Acacia or Chestnut Honey it was a reminder
of the cyclical and variable nature of harvests, seasons, and years. As Pescia says, RITROVO ®
products like his “si produce non si fabbrica”; they are not fabricated, as in a factory, but rather produced
by food artisans nurturing natural crops. Pescia’s response is an important reminder of where our
products ultimately come from.
W
e urge you to support and rejoice in
the diversity that is offered this year:
a splendid crop of Marino Organic Olive Oil,
new Organic Quinoa sustainably grown and
packaged under the RITROVO SELECTIONS™
label, and our new Sugo ai Canellini that
combines tomato sauce with an icon of Italy’s
diverse bean varieties.
A
s you savor them and other RITROVO
SELECTIONS™ you are also savoring
the land, the terroir, thanks to the dedicated
farmers and importers who brought them from
nature to you.
RITROVO SELECTIONS™
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com
Antipasti, Snacks, and Meals In- A -Jar
NEW! White Beans with Truffle
NEW! Mixed Olive Salad
NEW! Whole Artichokes
Open this jar and find northern Italian elegance ready
to eat. Ciacco has taken their best-selling white
truffle oil, chunks of real Italian black
truffle, and classic white beans and
combined them into this savory
combination. Use to top crostini or
bruschetta, as a side dish for veal
or chicken, atop a filet mignon or
polenta. By I Peccati di Ciacco.
Delicious mix of Leccino, Nocellara del Belice, and
Cerignola olives ready to set in a bowl for snacking,
cocktails, parties.
By Casina Rossa.
Harvested only in the early spring then painstakingly
processed by hand to remain intact, these tender
artichokes are lightly seasoned
and packed in olive oil. They are
perfect in salads, with fish or
poultry, in antipasti, or as a tasty
snack! Limited Edition. Pre-order.
By Casina Rossa.
18103CAS • 10 oz. • 6/cs
88001CAS • 17.6 oz. • 6/cs
7100CAJ • 10 oz. • 6/cs
Antipasto delle Casa
Snacking Olives with Lemon
Sweet and savory variation of our
ready-to-eat giardiniera. Blend of
Mediterranean vegetables, Italian
pine nuts, and raisins. Adaptable
to pastas, salads, side dishes, and
garnishes. By Casina Rossa.
Tender green olives from Abruzzo
packed in olive oil. Notes of bright
citrus. Complements cooked
dishes and martinis.
By Casina Rossa.
18100CAS • 10 oz. • 6/cs
88000CAS • 10 oz. • 6/cs
Snacking Olives with Truffle
Snacking Olives with Hot Pepper
Tender green olives from
Abruzzo packed in olive oil.
Savory, earthy undertones of
truffle. By Casina Rossa.
Tender green olives from
Abruzzo packed in olive oil.
Balanced spiciness.
By Casina Rossa.
18101CAS • 10 oz. • 6/cs
18102CAS • 10 oz. • 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 • 10 oz. • 8/cs
croxetti al carciofo
with Casina Rossa Whole Artichokes
• 1 package Croxetti
Pasta by La Bella
Angiolina
• 1/4 cup Extra Virgin
Olive Oil by La Bella
Angiolina
• 1 jar Whole
Artichokes by Casina Rossa
• 1/4 cup Taggiasca
Olives by La Bella
Angiolina
• 1/2 cup baby arugula,
cleaned
• 1 tsp Ligurian Herbs
& Sea Salt by La
Bella Angiolina
• 1 Tbsp chives, finely
chopped
Page 1
Begin by cutting off the stems of all the
Artichokes and cut the hearts into 6-8
pieces, place the stems in a processor.
Puree the artichoke stems while drizzling
in 1/2 the EVOO until a smooth emulsion
is formed. Set aside.
Heat a sauté pan with a dash of EVOO.
Sauté the pieces of Artichoke hearts
for just a moment and add in the puree,
Taggiasca Olives, and the Herbs & Sea
Salt. Warm for a moment and stir, then set aside.
In a large pot, bring water to a brisk boil. Add Croxetti and stir. You will only
need to stir occasionally as the Croxetti will float to the top of the pot when
they are nearly done. Cook Croxetti until al dente. Drain and toss carefully.
Bring the sauté mixture to a light simmer again and add in the pasta, tossing
lightly but coating all the pasta well. Garnish with a sprinkle of chives,
arugula, and a drizzle of the remaining EVOO. If you’d like a more indulgent
dish, gently stir a splash of heavy cream into the sauce before serving.
Antipasti, Snacks, 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 • 6.3 oz. • 12/cs
Sundried Tomato Rolls
with Pecorino Cheese
Aged pecorino rolled into
Apulian sundried tomatoes and
seasoned with Mediterranean
herbs. Preserved organically in
EVOO. Delightful alone as well
as in pasta. By Casina Rossa.
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.
14017CAS • 10 oz. • 8/cs
14014CAS • 10 oz. • 8/cs
Antipasto in EVOO
Baby Artichokes
Savory, seasonal blend of eggplant, peppers, baby
artichokes, pumpkin, zucchini, celery, and Leccino
olives in vinaigrette.
Suggested as a condiment
for pastas, salads, or pizza.
By Maida.
9313MAD • 6.35 oz. • 12/cs
Cilento White Figs in Vinaigrette
Tender baby white figs
quartered and immersed in
light white wine vinaigrette.
Suited for charcuterie
plates, cheese platters, or
cooked pork. By Maida.
9100MAD • 6.35 oz. • 12/cs
Tuscan 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.
By Radici of Tuscany.
3005RAD • 10 oz. • 12/cs
Stuffed Hot Cherry Peppers
Tender, lightly seasoned Campanian artichokes. Readyto-eat; preserved in EVOO. Suggested for appetizers,
veggie kabobs, pasta, or oven-roasting.
By Maida.
9302MAD • 6.35 oz. • 12/cs
9303MAD • 3 liter • each
Chicory
Grilled Fennel
Wild chicory naturally
preserved in EVOO. Adds
dimension to pasta dishes
and bruschette.
By Maida.
Grilled fennel immersed
in white wine vinaigrette.
Complements blue cheese,
sliced meats, and smoked fish.
By I Peccati di Ciacco.
9304MAD •
6.35 oz. • 12/cs
6036CAJ • 10 oz. • 6/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.
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 • 13 oz. • 12/cs
3014RAD • 13 oz. • 12/cs
Page 2
Balsamics and Artisan Vinegars
NEW! Organic Apple
Balsamic Vinegar
A unique process of concentrating Trentino organic
apple vinegar and Modena grape must results in a
well-balanced, juicy ‘taste of
Eden’. Sprinkle on anything
from sliced fruit and salads
to main dishes and grilled
meats. Limited Edition. By
RITROVO SELECTIONS™.
1505BALS • 6.78 oz. • 6/cs
BEVIVO™ Bianco Drinking Balsamic
Organic Balsamic
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.
BEVIVO™ Rosso Drinking Balsamic
12002BALS • 500 ml • 6/cs
12001BALS • 500 ml • 6/cs
1601BALS • 8.45 oz. • 6 /cs
Six-year Balsamic
sofi™ Gold Award: Outstanding Vinegar
Produced from wine and grape must of
Lambrusco and Trebbiano grape
varietals. Aged in an accelerated
evaporation process in wine barrels
of French Allier oak. Aromatic, dense,
and rich flavor with a clean delicate
finish. Superb with fresh strawberries,
salad greens, and meats.
By RITROVO SELECTIONS™.
23001MAL • 250 ml • 9/cs
23002MAL • 5 liter • each
Truffle Balsamic Vinegar
Balanced blend of Piedmont grape must,
sweet floral syrup, and Alba white truffle.
Try mixing with EVOO or truffle oil to
make salad dressing.
6301CAJ • 100 ml • 12/cs
Page 3
23008MAL • 250 ml • 6/cs
1411BALS • 5 liter • each
Aperitif concentrate featuring a blend of
balsamic vinegar, apple cider vinegar, and
cherry juice. Combine with juice, spirits,
or sparkling water to make cocktails
and digestives. Concentrated: one 16.8
ounce bottle makes at least ½ gallon of
beverage. By Balsam.
Crisp and lively flavor, pressed from
Trebbiano and Sauvignon Blanc
grapes. Great with salads, marinades,
and ceviche.
By Balsam.
IGP-certified balsamic of Modena. Maximum
reduction and flavor intensity. Use for plate
decoration, meat dishes,
cheese plates.
1410BALS • 8.5 oz. • 6/cs
Aperitif concentrate featuring a blend
of white grape must, Italian apple cider
vinegar, and Italian lemon juice. Combine
with juice, spirits, or sparkling water to
make cocktails and digestives. One 16.8
ounce bottle makes at least ½ gallon of
beverage. By Balsam.
Trebbiano
White Wine Vinegar
Famiglia Extra Dense Balsamic
Lambrusco
Red Wine Vinegar
Full-bodied and complex flavor from
100% Lambrusco grapes. Great with
meat dishes, salads, and marinades.
By Balsam.
1602BALS • 8.45 oz. • 6/cs
Spicy Balsamic
Infused with hot pepper. Adds vivacity
to sauces, Asian dishes, barbecued
vegetables, meats, and lighter fare.
By Balsam.
1310BALS • 8 oz. • 6/cs
Piedmont Balsamic
Aromatic Piedmont-style balsamic
from concentrated Barbera wine
grapes. Barrel-aged 2 years and lightly
sweetened with elderflower and acacia.
Complements salads, cheese plates, and
meat dishes.
6060CAJ • 100 ml • 12/cs
12-year Balsamic
25-year Balsamic
Produced from the grape must of Lambrusco
and Trebbiano grape varietals. Aged 12 years in
the tradition of Modena.
Aromatic, dense, and rich
flavor with a clean delicate
finish. Superb with fresh
strawberries, salad greens,
and meats. By RITROVO
SELECTIONS™.
Produced from the grape must of Lambrusco
and Trebbiano grape varietals. Aged 25 years in
the tradition of Modena.
Aromatic, dense, and rich
flavor with a clean delicate
finish. Superb with fresh
strawberries, salad greens,
and meats. By RITROVO
SELECTIONS™.
23004MAL • 100 ml • each
23005MAL • 100 ml • each
Mosto Cotto
Made from the concentrated must
of Montepulciano grapes. Good for
braised meats, ricotta, and vegetable
cookery. Try stirring it into hot water
for a digestive.
By Casina Rossa.
14070CAS • 8.8 oz. • 6/cs
Mosto Cotto with Amarena Cherry
Grape must blended with Amarena
cherry juice. Intense fruit flavors for salad
dressings, cheese, cold-cuts, grilled
meats, and desserts.
By Feudo Delle Ginestre.
0940FEU • 250 ml • 6/cs
Mini Balsamics Boxed Set
Aged Balsamic - mini
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 1.69 oz. •
each box
Aged Balsamic,
Rossini Private Label
A less expensive version of our
best selling balsamic. Bright acidity
and balanced sweetness from
Lambrusco and Trebbiano grapes.
Square bottle allows for simple
Private Labeling.
23007MAL • 250 ml • 6/cs
Dessert Balsamic - mini
Deepens flavor and adds character
to cheese plates, main dishes, and
general cookery. Try with grilled steak.
By Balsam.
Enhances flavor and adds dimension
to desserts, fruit, and a wide variety of
dishes. Try with ice cream or panna cotta.
By Balsam.
1501BALS • 1.69 oz. • 24/cs
1504BALS • 1.69 oz. • 24/cs
Spicy Balsamic - mini
White Balsamic
with Citrus - mini
Infused with hot pepper. Adds vivacity
to sauces, Asian dishes, barbecued
vegetables, meats, and lighter fare.
By Balsam.
Accentuates flavor and adds freshness
to salads, fruit dishes, and a wide
variety of dishes. Try with fresh ceviche.
By Balsam.
1502BALS • 1.69 oz. • 24/cs
1503BALS • 1.69 oz. • 24/cs
Balsamic Flank Steak with Grilled Salad
• 1 each grass-fed flank steak, (appr. 2 # “cubed” 1x)
• 2 Tbsp Truffle & Salt by
Casina Rossa
• 6 Tbsp Organic Balsamic
Vinegar by RITROVO
SELECTIONS™
• 4 Tbsp Casina Rossa EVOO
• 1 tsp black pepper, freshly
ground
• 2 each hearts of Romaine, length-wise halved
• 1 each radicchio, quartered
• 2 each Belgian endive, length-wise halves
• 1/4 cup EVOO with Sicilian
Lemon by Casina Rossa
• 1/4 cup Parmigiano Reggiano,
shaved with a veg peeler
Cut steak in half,
width-wise to create
two workable pieces.
Marinate with EVOO,
Balsamic, Truffle
& Salt, and freshly
ground black pepper.
Set aside for at least
an hour.
To prepare, begin by searing the steak with good grill marks
on both sides, cooking to desire doneness. Set aside to rest.
Drizzle each of the flat sides of lettuces with Lemon EVOO and
a pinch of Truffle & Salt. Place, face down on the grill and allow
that flat surface to sear for just a minute or two, depending on
the size of each piece. The radicchio will have two flat sides to
dress and grill.
Arrange grilled heads of lettuces on the back of a large, familystyle platter and shave Parmesan over them liberally. Slice steak
against the grain at a slight angle for even portions. Arrange steak
on the platter and finish with just a touch more of the Truffle & Salt.
Roasted Pork Tenderloin with Organic Apple Balsamic
• 1 ea Pork Tenderloin, medium
Marinate pork with EVOO, fennel, salt,
and black pepper. Cover in a small bowl
with plastic wrap for at least 30 minutes.
• 1 cup Farro Couscous by Biatalia
• 3 cups water or vegetable/chicken
stock
Sauté the finely diced carrots and
fennel with EVOO until just tender and
then add water or stock. Mix well and
allow to just come to a boil. Turn off the
heat and add in fine diced bell peppers,
salt, and pepper.
• 1/2 cup carrots, finely diced
• 1/2 cup fennel bulb, finely diced
• 1/4 cup each red & yellow bell pepper,
finely diced
• 1/4 cup Shelled Sicilian Pistachios by
Fior di Maiella, toasted & chopped
Pour couscous into a shallow baking
pan and pour hot broth over the
couscous evenly. Gently stir and cover
for 20 minutes.
• 1 Tbsp Fennel & Salt by Casina Rossa
• 1/2 Tbsp black pepper, freshly ground
• 1/4 cup Colli Estruchi DOP “EVO”
Pan-sear the marinated pork until well browned, then roast.
• 1/4 cup Organic Apple Balsamic
Vinegar
Fluff couscous with a fork.
• 3 Tbsp Italian parsley, finely chopped
Drizzle with more EVOO and add parsley. Garnish with toasted & chopped
pistachios. Slice the pork and drizzle liberally with Apple Balsamic and
EVOO. Finish with more parsley and pistachios.
Page 4
Fruit Vinegars by Acetorium
Wine-based Vinegars by Acetorium
250 ml • 10/cs
250 ml • 10/cs
17004ACE Apple Balsamic
Vinegar based on apple instead of grape must.
Aged in oak for up to five years. Compliments
desserts and meats.
17031ACE Raspberry
Rich vinegar from summer raspberries of Alto
Adige. Its mildness and subtle fruit flavors improve
salad dressings, fruit and vegetable dishes, crudo
preparations, and sliced meats.
17100ACE Pear
Balsamic from a base of pears. Intense flavor.
Recommended for rich salads, cocktails, cheese
plates, and de-glazing chicken.
17005ACE Chestnut Honey
Mildly nutty vinegar, with a light, floral bouquet and
delicate sweetness. Compliments creamed soups,
squash, root vegetables, and sweet dishes.
17015ACE Black Currant
Deep flavors of black currants. A natural for beef and
game as well as carpaccio and basaola.
17011ACE Cherry
Directly converted from cherry wine. Dark hues and a
complex flavor profile. Complements savory dishes,
marinades, salad dressings, and desserts.
17006ACE Tomato
Made from Mediterranean tomatoes. Complements
vinaigrettes, caprese salads, and heirloom
tomatoes.
17020ACE Blackberry
Complements meat dishes, marinades, cold cuts,
salads with nuts and berries, fruit sorbets, and
desserts.
17008ACE Fig
Fig wine converted to vinegar without infusions or
additives. Good for marinating, seasoning, and finishing.
Complements salads, desserts, and seafood.
Chickpea “Shaker” Vinaigrette
• 1/2 jar Chianti Baby Chickpeas by
Radici of Tuscany
• 1 tsp. grain mustard
• 1/4 cup Refosco Vinegar by
Piranske Soline
• 1/2 cup Organic Umbrian Extra
Virgin Olive Oil by Trampetti
• tiny pinch Hand-ground Controne
Hot Pepper by Ferrante
• Sea Salt by Piranske Soline
• ground pepper (to taste)
Page 5
Add mustard, vinegar, oil, salt, and
pepper directly into the half jar of
Chianti Baby Chickpeas and secure
lid well. Shake! When mixture is well
emulsified carefully remove the lid
and taste. Adjust seasoning to taste.
Serve spooned over bruschetta,
alongside Quadrì Snack Crackers,
salads, or even pour over slices of
fresh mozzarella and tomatoes!
17030ACE White Balsamic
Barrel-aged vinegar from northern
Italian Trockenbeerenauslese wine
grapes. Aromatic notes of sweet apples
and raisins. Compliments fruit plates,
vegetable dishes, poached halibut, or
chicken.
17001ACE Pinot Grigio
Crisp, bright, and balanced wine vinegar.
Compliments meats, salads, and
seafood.
17003ACE Barolo
Made from Barolo DOCG wine of
Piedmont. Compliments meat, game,
cheese, and marinades.
17012ACE Gewurtztraminer
Aromatic but mild vinegar from Alsatian
Gewurtzraminer grapes. Compliments
seafood, complex salads, aperitifs, and
cocktails.
17002ACE Chianti
Red wine vinegar made from Tuscan
Chianti grapes. Lively, fruity, and colorful.
Compliments grilled meats, game,
ribollita, and panzanella.
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.
0910FEU • 250 ml • 6/cs
Refosco Vinegar
Slovenian vinegar made from an
indigenous wine varietal. Unfiltered
and unpasteurized to maintain typicity.
Richness of color, body, and flavor makes
it ideal for salads, pickling, aperitifs, and
deglazing roasted meat dishes.
By Piranske Soline.
89060SOLN • 500 ml • 12/cs
Extra Virgin Olive Oils
NEW! Sintonia
Demonstrating both his undeniable skill as an olive
oil producer and uncompromising respect for nature,
Antonino Mennella transforms a careful selection of
local Ravece, Rotondella, Carolea, and Carpellese
olives into a fruity, balanced
and versatile extra virgin olive
oil, splendid for any occasion.
Limited Edition.
By Madonna Dell’Olivo.
2014MADD • 500 ml • 6/cs
White Truffle Oil
Organic Bergamot Oil
Casina Rossa has perfected the unique process
used to produce this natural truffle oil for added
flavor intensity. The packaging for
this unique product has also been
upgraded to an opaque, dark
square bottle, perfect for gifting.
Limited Edition.
By Casina Rossa.
20111CAS • 100 ml • 6/cs
EVOO with Black Truffle
Alba White Truffle Oil
Balanced, aromatic EVOO with
slices of white Alba truffles.
Suggested for casseroles,
vegetable dishes, soups, gravies,
meats, and sauces.
Produced by traditional farming methods.
Uses the oil of Gentile, Intosso, and
Ghiandaro olives mixed with black truffle.
Fine fruit-herb balance makes for a
versatile oil.
By Casina Rossa.
6061CAJ • 100 ml • 12/cs
14027CAS • 100 ml • 6/cs
Citrusy EVOO pressed from Umbrian Moraiolo
olives and aromatic Bergamot from
Calabria’s unique coastal microclimate.
Pairs with seafood, summer salads,
marinated tofu, Feudo delle Ginestre’s
pomegranate vinegar, and balsamic.
50001RIT • 8 oz. • 12/cs
Casina Rossa EVOO
Fruity, well-balanced EVOO from
Gentile, Intosso, and Ghiandaro
olives. Made with traditional
harvesting and modern pressing
methods. Fine fruit-herb balance
adapts well to varied use.
By Casina Rossa.
14024CAS • 500 ml • 12/cs
6161CAJ • 250 ml • 12/cs
14023CAS • 750 ml • 12/cs
14026CAS • 5 liter • 4/cs
EVOO with Sicilian Lemon
DOP Riviera “Dolci Moliture”
EVOO from Gentile, Intosso, and
Ghiandaro olives pressed directly with
Sicilian lemons. Suggested for salads,
seafood, and marinades.
By Casina Rossa.
“Sweet press” EVOO produced from
100% Ligurian late-harvest Taggiasca
olives. Velvety-smooth with an almond
finish. Suggested for salads, baked
goods, desserts, seafood, pestos, and
meat sauces.
By La Bella Angiolina.
14025CAS • 500 ml • 12/cs
99000CAS • 5 liter • 4/cs
11001BEL • 500 ml • 6/cs
Marino Organic
Tenuta Cocevola DOP
Made in the Monte Iblei zone of
southeastern Sicily. Contains 100%
Tonda Iblea olives. Early-harvest,
organic, and small-batch.
By Marino Organics.
11101MAR • 500 ml • 6/cs
Small-batch DOP EVOO from
southern Puglia. Hand-harvested
and cold-pressed from 100%
Coratina olives. Estate-quality oil
with the exclusive Terra di Bari DOP
designation. Buttery, smooth, and
bold. By Tenuta Cocevola.
20081COCE • 250 ml • 12/cs
Trampetti Chefs’ Selection
(Leccino, Frantoio)
Pressed from a classic middle-latitude
duo of Leccino and Frantoio olives.
For cooking as well as finishing.
By Trampetti.
4008TRA • 500 ml • 12/cs
4005TRA • 5 liter • 4/cs
20082COCE • 750 ml • 12/cs
20085COCE • 5 liter • 4/cs
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. Early harvesting
ensures high polyphenol levels and an
extremely low level of free oleic acid
acidity, which indicates healthfulness and
freshness. By Trampetti.
Ultimo Forno Local Blend
Balanced blend of Majatica, Ogliarola,
and Coratina olives from Lucania,
Basilicata. Cultivated locally and
pressed in small batches. Useful for
cooking as well as finishing.
By L’Ultimo Forno.
1117ULTI • 500 ml • 12/cs
4007TRA • 500 ml • 12/cs
4002TRA • 750 ml • 12/cs
Page 6
Extra Virgin Olive Oils
Colli Etruschi Organic
Certified organic monovarietal EVOO
from local caninese olives. Grassy,
peppery, and rich in antioxidants.
By Colli Etruschi.
Colli Etruschi Chef’s Selection
RITROVO exclusive. Silky yet bold extra
virgin olive oil from local late-harvest
Caninese olives.
Available for Private Label.
By Colli Etruschi.
®
30100ETR • 500 ml • 12/cs
11100ETR • 250 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
11101ETR • 750 ml • 12/cs
11109ETR • 5 liter • 4/cs
11104ETR • 100 ml • 12/cs
AVAILABLE 2016
DOP Chianti Classico
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. Threeolive blend that is especially suited to
Tuscan cuisine. By Mannucci-Droandi.
21001MAN • 500 ml • 6/cs
2014 Harvest
Nature has been a bit rough on large parts of Italy this year, and there have been decreased
harvests of some of our favorite raw materials – particularly olives for olive oil. A rainy spring,
which knocked out Dr. Pescia’s Acacia and Chestnut honey harvest, continued into a cloudy
and rainy summer that brought little ripening and many pests to olive groves and vineyards.
According to Italy’s La Repubblica newspaper, as much as 30-50% of olives in central to
northern Italy were hit with the dreaded olive oil fly (Mosca olearia). These pests lay their
eggs in olives, thus destroying them before they can be harvested and pressed into oil.
At Colli Etruschi this fall, Nicola Fazi nervously awaited the trucks bringing in olives from
their numerous co-op farmers. Thankfully, as the first 2014 bottles arrive from Colli, quality
is good with all of their Caninese products tasting excellent. At Trampetti, Federico Bibi has
gone the extra mile to send RITROVO ® a smaller, but high quality harvest. Antonino Menella
of Madonna dell’Olivo in Campania created a unique blend called Sintonia to appease his
Raro and Itrans-adoring customers this year. Sintonia is a blend of the olives usually used for
Raro and Itrans, preserving Madonna’s high quality. The south of Italy escaped the weather’s
effects, and like most of the deep South of Italy, Marino Organics of Sicily was not affected.
Their bright, delicious 2014 Tonda Iblea Organic Extra Virgin Olive Oil was the first to arrive
at RITROVO® in early December. And we expect some good oils from both Tenuta Cocevola
and Ultimo Forno to emerge in early spring. Only one estate--Mannucci-Droandi--was
unable to produce a single bottle for RITROVO® for the first time in years, and we hope the
outlook will be better for them in 2015.
We here at RITROVO®, along with aficionados in Italy, consider our extra virgin olive oil
collection to be oro verde or “green gold.” Our customers expect every bottle of our extra virgin
olive oils to be of the highest quality. Everyone can rest assured that producers of extra virgin
olive oil who work with RITROVO® have not sacrificed quality, even in a very difficult year.
Page 7
RITROVO ® exclusive. Silky yet bold extra virgin olive
oil from local late-harvest Caninese olives.
By Colli Etruschi.
20100ETR • 500 ml • 12/cs
Colli Etruschi EVOO
Featured in the Guide to Italy’s Top
EVOOs 2002-2005. Made from 100%
Caninese olives. Bold, fruity, and
versatile. Adds definition to antipasti,
pasta, vegetables, and meats.
By Colli Etruschi.
Colli Etruschi Chef’s Selection
Pisciotella-Picholine
EVOO LTD
Exclusive to the south of Cilento,
Campania. Blend of Pisciotella and
Picholine olives. High in antioxidants.
Mild with a distinctive polyphenol
“punch.” Limited Production.
By Madonna dell’Olivo.
3102MADD • 250 ml • 12/cs
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
Remarkably well-balanced flavor
profile and optimal levels of Omega 3
and Omega 6 fatty acids, as well as
vitamin E tocopherols.
By Madonna dell’Olivo.
10099FER • 500 ml • 6/cs
Itran’s
A RITROVO SELECTION™. Made
with state-of-the-art olive pressing
technology. Low acidity (0.12%),
high- antioxidant (491 mg/kg) EVOO
from 100% pitted Itrana olives. Floral
and bright on the nose, with an
elegant and highly persistent flavor
profile. By Madonna dell’Olivo.
10100FER • 500 ml • 6/cs
Honey and Fruit Based Products
NEW! Acacia Flower Honey,
Organic
From early spring harvest of the luxuriantly
hanging flowers of Robinia
Acacia trees. This Acacia honey
is delicate and floral, and it stays
liquid all year long. Use in baking,
for tea and coffee, to make syrups
and dressings.
By ADI Apicoltura/Beekeeping.
NEW! Chestnut Flower Honey,
Organic
Italian raw chestnut honey from the Abruzzo hills.
A rich savory honey perfect for
cheese plates, roasted meats, and
over squash and in pumpkin soups.
By ADI Apicoltura/ Beekeeping.
12306ADI • 8.8 oz.• 12/cs
NEW! Caramiele
Award-winning ADI Apicoltura from Abruzzo paired
their golden Acacia Honey with richly flavored IGP
Piedmont hazelnuts for a naturally
sweet breakfast or pastry spread.
Full-flavored richness from only
two ingredients.
12307ADI • 8.8 oz.• 12/cs
12305ADI • 8.8 oz.• 12/cs
NEW! Coriander Blossom Honey
From the coriander plant of the Umbellifer plant family
(includes carrots and fennel), known for its aromatic
seeds. This golden fall honey has a unique slightly
savory aftertaste that evokes memories of the coasts
of Italy. Use with roasted
carrots or fennel, to sweeten
fruit salads, desserts, and
vegetables, and in aromatic
hot or cold teas.
By Dr. Pescia.
9012HON • 8 oz. • 12/cs
NEW! Elderberry Jam
A limited edition fruit compote made from wildharvested Tuscan elderberries. Their rich deep
flavor speaks of the hills above the minute village
of La Rocca where they are
painstakingly harvested in late
fall. Pre-order to ensure your
access to this amazing taste
of Tuscany.
This cheese plate or charcuterie accompaniment
is made exclusively from the Montepulciano
d’Abruzzo grape. Our best-selling conserve,
with and without walnuts, along with a new
Montepulciano d’Abruzzo jam, lightly spiced to
balance this robust grape varietal.
0961FEU • Size 3 x 1.4 oz.• 12/cs
Aranciata
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.
7103CAJ • 7.05 oz.• 6/cs
3052RAD • 8 oz. • 12/cs
Organic Cherry Blossom Honey
NEW! Trio of Montepulciano
d’Abruzzo Grape Condiments
NEW! Zabajone al Moscato:
Moscato Wine Cream
Light honey with gentle tones
of fruit and dried tea. Organic.
Suggested for tea, cheese
plates, and pastries.
12303ADI • 8.8 oz. • 12/cs
Organic Orange Flower Honey
Organic Lupinella Honey
Lovely floral honey made from
fragrant Abruzzo mountain
blossoms. Limited Harvest.
12301ADI • 8.8 oz. • 12/cs
Organic Rosemary Honey
Light, floral honey with springtime aromas of citrus and white
flowers. Organic. Try in black or
green tea, drizzled over cheese,
or on pancakes and biscuits.
Traditional Mediterranean honey.
Raw, organic, and unfiltered,
with an intense aromatic profile.
Use for cheese plates, baking,
toast, and pastries.
12302ADI • 8.8 oz. • 12/cs
12300ADI • 8.8 oz. • 12/cs
Crema di Torrone: Torrone in a Jar
Mostarda d’Uva
Known in Sicily as “Arabian Nougat.” Strips
of Sicilian orange peel candied in honey.
Complements baked
goods, cheeses, and
cocktails.
By Bonajuto.
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.
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.
1010BONA •
7 oz. • 16/cs
7000CAJ • 3.17 oz. • 6/cs
2003MON • 1 liter • 6/cs
2002MON • 7.7 oz. • 12/cs
Page 8
Honey & Hot
Saffron & Acacia Honey
Silky Acacia honey mixed
with hot pepper for a subtle
spiciness. Complements
cheeses, desserts, and
barbecue.
By Casina Rossa.
Light, delicate Acacia
honey blended with threads
of saffron. Complements
aged cheeses, ice cream,
or even roasted chicken or
scallops. By Casina Rossa.
14500CAS • 3.5 oz. • 12/cs
14037CAS • 3.5 oz. • 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 to
complement cheese plates.
6041CAJ • 4 oz. • 6/cs
Amarena Cherry Jam
Crushed dark cherries from Morra in
Piedmont. Rich texture similar to
chutney. Elegant accompaniment
for breakfast pastries, cheese
plates, and meats.
6150CAJ • 11.65 oz. • 6/cs
Montepulciano d’Abruzzo
Grape Conserve
70% fruit jam with rich consistency
and depth of flavor.
Complements wine-cheese
pairings, poultry sauces,
grilled meats and game,
cheesecake, and panna cotta.
Oven-dried Figs with Barolo
Sweet whole figs flavored
with Barolo, “the King
of Wines”. An elegant
companion for cheese
plates and meat dishes.
Sweet, chunky condiment
made from figs, pears, nuts,
and Nebbiolo grapes. Suited
for lamb and pork glazes as
well as cheese plates.
6013CAJ • 10.58 oz. • 6/cs
6002CAJ • 7 oz. • 6/cs
6021CAJ • 1 liter • 6/cs
Tropea Onion
Balsamic Vinegar Jelly
Puréed southern Italian
torpedo onions and balsamic
vinegar. Bold flavors to
complement cheese, pâtés,
pork, and potatos.
6023CAJ • 4 oz. • 6/cs
Fig Jam
Wholesome, sweet fig conserve.
Delicate, handmade. Complements
yogurt, meats, poultry, and
cheese.
0930FEU • 8 oz. • 6/cs
Smooth, refreshing compote
made from organic quince.
Complements pastries,
cheese plates, sorbets, and
other desserts.
3036RAD • 7 oz. • 12/cs
Page 9
Pear-Moscato Wine Jelly
Delicate aromas and fresh flavors.
Made from ripe pears and
Moscato wine grapes. Ideal
with cheese plates, sliced
meats, and panna cotta.
6062CAJ • 4 oz. • 6/cs
Pomegranate
Blood Orange Syrup
Reduced pomegranate juice
balanced with a touch of blood
orange juice. Refreshing and
sweet. Complements savory
foods and desserts.
0905FEU • 7.7 oz. • 6/cs
0901FEU • 7.7 oz. • 6/cs
Organic Quince Jam
Nebbiolo Grape Chutney (Cugna)
Organic Chianti Red Wine Jelly
Arno Valley apples slowcooked with spices and
Chianti. Dense and fresh
chutney. Complements
cheese, sauces, meats, and poultry.
3050RAD • 8 oz. • 12/cs
Orange Mousse
Puréed Sicilian oranges
with cane sugar. Freshness
preserved naturally.
Brightens cheese, meat
glazes, and desserts.
3037RAD • 7 oz. • 12/cs
Wildflower Honey
with Pollen & Royal Jelly
Richly-flavored, creamy honey. Contains pollen
and royal jelly, two ancient
“superfoods” with a multitude
of health benefits.
By Dr. Pescia.
9020HON • 8 oz. • 12/cs
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.
(Due Spring 2015)
Sunflower Honey
Sweet with earthy tones indicative of terroir. A
complex honey that complements tea and coffee.
By Dr. Pescia.
9011HON • 17 oz. • 12/cs
9003HON • 17 oz. • 12/cs
Blackberry Honey
Sulla Honey
Rare, lush honey from
Tuscan autumn blackberries.
Deep flavor. Suggested for
fruit desserts, breads, meats, and game.
By Dr. Pescia.
Honey from Tuscan legumes.
Light and delicate, with a
velvety texture. Suggested
for sauce reductions, tea,
and coffee.
By Dr. Pescia.
9004HON • 9 oz. •
12/cs
9001HON • 17 oz. •
12/cs
Acacia Honey
Cardoon Flower Honey
Balanced, floral flavors with
a hint of bitterness. Fine
crystals. Complements
meat marinades and hard
sheep’s milk cheese.
Available seasonally.
By Dr. Pescia.
9009HON • 9 oz. • 12/cs
Wild Heather 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.
(Due Spring 2015)
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.
9005HON • 17 oz. • 12/cs
9002HON • 17 oz. • 12/cs
Orange Flower Honey-Ricotta
Breakfast Spread
• 1 cup Ricotta cheese
• 1/4 cup Orange Flower
Honey by ADI Apicoltura
• 1 tsp orange peel, finely
grated
Blend all ingredients in a bowl with
a rubber spatula and chill in a bowl
overnight or at least several hours.
Try this delicious, aromatic spread
on whole grain toast, scones, or just
a spoon!
Corbezzolo Honey
Very rare. Decidedly bitter flavor with sweet
aftertaste. Complements
seasonings and cheese.
Limited Edition.
By Dr. Pescia.
9006HON • 8.8 oz. • 12/cs
ADI Apicoltura Lupinella Honey
Panna Cotta
• 1 Tbsp gelatin
powder
• 2 cup heavy cream
• 1/3 cup Lupinella
Honey by ADI
Apicoltura
• 1 tsp orange
zest, finely grated
(preferably blood
orange)
Sprinkle powdered gelatin over 1/3 cup cool water in
a small dish; set aside to soften. Warm the cream in a
medium saucepan over medium heat, just to the point
that it begins to steam but not boil. Stir honey into the
warm cream until it is fully dissolved and take the pan
from the heat. Add the softened gelatin and stir until it
is fully melted.
Ladle mixture into six 4-ounce ramekins or other
small dishes. Let sit until cooled to room temperature.
Sprinkle tops with orange zest, cover the dishes with
plastic wrap and refrigerate until set, at least 2 hours.
To serve, unmold the panna cottas onto small plates.
Makes 6 servings
Page 10
Salts and Spices
NEW! Fennel (Finocchio) Trio
NEW! Sicilian Trio
NEW! Spicy Trio
Fennel & Salt • Fennel Pollen • Fennel Seed
Whole Pistachios • Dried Orange • Sicily & Salt
Specially created by Casina Rossa to highlight
our best-selling fennel & salt, along with precious
fennel pollen, and chef-friendly fennel seeds.
By Casina Rossa.
Inspired by Sicily, this trio combines two Sicilian
favorites – orange and pistachio, and features a newly
RITROVO®-created salt made with North African
Ras-al-Hanout which honors the Moorish history and
sun-drenched landscape of Sicily. By Casina Rossa.
Abruzzo Hot Pepper Sauce • Hot Pepper Flake •
Honey & Hot
89002CAS • 3 x 1.1 oz. boxed set • 12/cs
Italian Myrtle Leaf, Ground or Whole
Famed Mediterranean herb with a flavor similar to bay
leaf and juniper. Suggested for roasted and stewed
meats as well as farro, whole
grains, and vegetables.
By Michele Ferrante.
With this inspiring southern Italian trio you can add spicy
flavor to any favorite Italian or US dish: spread Abruzzo
piccante on grilled meats or sandwiches, drizzle honey
& hot over cheeses or ice cream, and toss hot pepper
flake into soups or pastas. By Casina Rossa.
Sweet Controne
Goat Horn Pepper Powder
Lightly ground Controne goat
horn peppers. Add sweetness
and depth to stews, pastas,
and soups.
10072FER • 1.06 oz. •
15/cs Ground
20001FER • 2.8 oz. • 20/cs
10071FER • 0.53 oz. •
6/cs Whole Leaf
Sweet Red Pepper Flakes
Colorful pepper with sunbaked flavor.
Complements soups, salads,
pasta, fresh burrata, and
mozzarella.
By Fior di Maiella.
5106MAJA • 5.29 oz. • 12/cs
Hot Pepper Flakes
Mini-Salt Stack
Savory blend of Southern Italian peppers with balanced spiciness.
Suggested for bean soup,
salad, pasta, pizza, and dishes
with mozzarella or burrata.
By Fior di Maiella.
Award-winning “Truffle & Salt”, plus “Fennel
& Salt”, “Saffron & Salt”, “Fiori & Salt”,
“Porcini & Salt”, and new “Herb & Salt”, in
an elegant, space-saving container. The
ultimate stocking stuffer for food lovers.
By Casina Rossa.
5105MAJA • 5.29 oz. • 12/cs
89001CAS • 6 x 1.1 oz. jars • 12/cs
Fennel Pollen
“Truffle & Salt” Minis
Miniature single-serving packs of “Truffle & Salt”. Gives customers a lowcommitment way to sample an award-winning condiment. Also a lifesaver
for unforeseen gustatory predicaments.
By Casina Rossa.
50002RIT • 0.8 oz. • 50/cs
Prized for its flavor and
health benefits. Enjoy
in salads, over roasted
meats and vegetables,
or atop pureed vegetable
soups. By Casina Rossa.
91112CAS • 0.5 oz. • 8/cs
“Truffle & Salt”
sofi™ Gold Award: Outstanding Condiment, Sauce,
Salsa, Cooking Enhancer
International sensation and first “truffle salt” in the
world market; RITROVO ® original. Heady, aromatic
blend of Italian black truffle
and sea salt. Adds the
earthy flavor of truffles to
any dish. By Casina Rossa.
“Puro Tartufo”
Dried Black Truffle Flakes
Sliced and air-dried Abruzzese black truffles.
Simply rehydrate with water, broth, milk, cream
or meat drippings for use in savory dishes.
By Casina Rossa.
30035CAS • 0.35 oz. • 9/cs
Truffle Trio
Gift Box
A gift box containing mini-jars of truffle honey, truffle shavings in olive oil, and “Truffle & Salt”.
By Casina Rossa.
14041CAS • 3 x 1.1 oz. • 12/cs
14035CAS • 3.5 oz. • 12/cs
Page 11
Salts and Spices
Fennel & Salt
Fiori & Salt
Sea salt blended with toasted fennel, organic
Sicilian fennel pollen, and exotic spices. Suggested
for salads, vegetable
cookery, bruschette,
pastas, and grilled meats.
By Casina Rossa.
Aesthetically appealing mix of sea salt and ten types
of edible flowers. Suggested for salads, vegetable
purées, fish, chicken, and
pork. Also try on burrata
or mozzarella.
By Casina Rossa.
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 vegetables.
By Casina Rossa.
14110CAS •
3.5 oz. • 12/cs
14602CAS •
3.5 oz. • 12/cs
14055CAS •
3.5 oz. • 12/cs
Saffron & Salt
Sea salt blended with strands of saffron. A classic of
Abruzzo. Suggested for fusion cuisine, our Grattini
pasta, or for fresh ricotta.
By Casina Rossa.
14040CAS •
3.5 oz. • 12/cs
Grilled Wild Sockeye Salmon on Spring Salad
• 2-3 lb Sockeye salmon
(1side, skinned & pin-boned)
• 2 Tbsp Fennel & Salt by
Casina Rossa
• 4 Tbsp EVOO with Sicilian
Lemon by Casina Rossa
• 1 tsp Piran Soline Fior di Sale
• 1 tsp black pepper, freshly
ground
• 1/4 lb spring greens
Sweet & Salt
Complex but balanced salt blend. Includes dried
ground fruit, sweet spices, vanilla, chocolate, and
grape must. Suggested for pastas, meat rubs, fruit,
salads, desserts, and
roasted root vegetables.
By Casina Rossa.
14045CAS •
3.5 oz. • 12/cs
Sea & Salt
• 1 fennel bulb, shaved thin on
a mandolin
• 1/4 cup baby heirloom
tomatoes, halved
• 1 lemon, wedges
Cut the Salmon into equal
portions, approximately 6 oz
each. Marinate with olive oil,
Fennel & Salt, and freshly
ground black pepper. Set
aside for at least 20 minutes.
In a large mixing bowl toss
greens with a drizzle of
lemon oil, shaved fennel, and a bit black pepper. Arrange the salad
on a family-style platter with lemon wedges around the edge.
Place the salmon, skin-side up, on a hot, well-oiled grill, placing so
as to get good grill marks on two angles; then turn over and finish
cooking to just barely cooked through. Place salmon pieces across
the salad and garnish with a drizzle of lemon oil and a just a touch
more Fennel & Salt.
Winter Casserole with Myrtle & Organic Apple Balsamic
• 6 each bratwurst-style sausages, fresh
• 3 cups sunchokes, cleaned & large
diced
• 3 cups fennel bulb, cored & thick sliced
Porcini & Salt
Sea salt mixed with sundried porcini, onions, garlic,
and herbs. Suggested for halibut, chicken, risotto,
roasted mushrooms, and
game meats.
By Casina Rossa.
14220CAS •
3.5 oz. • 12/cs
• 2 cups cipollini onions, peeled
• 2 Tbsp Italian Myrtle Leaf, Whole by
• 1 Tbsp Italian Myrtle Leaf, Ground
by RITROVO SELECTIONS™
• 2 Tbsp rosemary, finely chopped
• 1/2 each savoy cabbage
• 1/4 cup Casina Rossa EVOO
• 3 Tbsp Organic Apple Balsamic by
• 1 Tbsp Fennel & Salt by Casina
Rossa
• 1/4 tsp black pepper, freshly ground
Place the prepped
vegetables, separately,
in a medium bowl and
toss each with a pinch
of ground and whole
myrtle, fresh rosemary
and a drizzle of EVOO.
Lay out separately and
evenly on small baking
pans and roast at 350
degrees until just cooked through and caramelized. Allow
to cool, then gently toss all together with Fennel & Salt
and pepper. Cut cabbage into 1” pieces and steam lightly
in a covered pan with 1/2 cup of water and a large pinch of
Fennel & Salt. Grill sausages and cut into six pieces each on
a hard bias. Toss the Sausage pieces together with all the
vegetables, adjust seasoning to taste and present on a bed
of fresh arugula on a large, family-style platter. Drizzle the
whole platter liberally with Apple Balsamic and serve.
Page 12
Salts and Spices
Ligurian Herb Blend
Ligurian Herb Blend with Salt
Chopped rosemary, sage, bay leaf, parsley,
thyme, oregano, and basil.
Suggested as a condiment
for pastas and vegetable
cookery as well as a rub for
meat or fish dishes.
Sicilian Bayleaf
Sea salt mixed with chopped rosemary, sage, bay
leaf, parsley, thyme, oregano,
and basil. Great as a rub for
meat or poultry.
Hand harvested bayleaf only from Sicilian Laurel
from the Monte Iblei zone of
Southeastern Sicily.
Limited Quantities.
By Marino Organics.
11014BEL • 6.3 oz. • 12/cs
11107MAR • 0.7 oz. • 12/cs
11009BEL • 1.4 oz. • 12/cs
Wild Sicilian Fennel Seed
Wild Dried Oregano
From the Monte Iblei zone
of Southeastern Sicily. Hand
harvested. Limited Quantities.
By Marino Organics.
11102MAR • 1.6 oz. • 12/cs
Hand-ground Controne Hot Pepper
From the Alburni Mountains
in Campania. Suggested for
roasted bell peppers, fresh
feta cheese, and veal cutlet.
Air-dried, hand-ground hot
pepper varietal. Rich flavor.
Suggested for pasta and
beans.
10003FER • 0.35 oz. • 15/cs
10002FER • 1.5 oz. • 15/cs
Dried Mountain Oregano
in Branches
Whole Controne
Hot Peppers
Hand-picked, sun and air-dried
mountain oregano from Campania.
Intense bouquet. Ideal for salads,
chicken, and fish.
Campanian hot peppers. Air-dried
in a wood-fired bakery. Left whole.
With a zesty yet nutty flavor with
notes of wood smoke. Use whole in
seasoned stews, pasta dishes, and
sautéed greens.
10008FER • 25 g • 10/cs
12002FER • 0.88 oz. • 15/cs
Flower Trio:
Fiori & Salt, Tutti Fiori, Chamomile Syrup
A versatile trio of flower-based condiments.
Fiori & Salt: Aesthetically appealing mix of sea salt
and ten types of edible flowers.
Tutti Fiori: Edible flower petals for stylish, colorful
garnishes. Can also be used for baking.
Chamomile Syrup: Sweet floral syrup for use in
teas, desserts, yogurts, and ice cream.
By Casina Rossa.
21105CAS • 2.31 oz. boxed set • 12/cs
Piranske Soline Fior di Sale
The most precious salt of the harvest. “Salt Flowers” are skimmed
from the very top of the salt pans. Finishing salt for plated dishes.
Suggested for salads, seafood, soups, desserts, fresh fruit, and
vegetables. Attractive packaging.
By Piranske Soline.
8905SOLN • 2.2 oz. •
12/cs (glass)
8901SOLN • 4.4 oz. •
12/cs (tub)
Page 13
DOP Coarse Salt
Certified by Veritas Bureau & Ministry of
Agriculture as authentic Piran sea salt. Rich,
but not aggressive or bitter.
Coarse texture is perfect
for seasoning meats,
roasts, grilled vegetables,
marinating, and finishing
dishes. By Piranske Soline.
Traditional Sea Salt, Bulk
Salt harvested directly after the Salt
Flower harvest. High price to quality ratio.
By Piranske Soline.
8903SOLN •
2.2 lbs • 12/cs
8902SOLN •
1.1 lbs • 20/cs
Spreads, Sauces, and Condiments
NEW! Bruschetta alla Parmigiana:
Eggplant Parmesan-in-a-Jar
A few tablespoons of this rich, ready-to-use red
sauce with eggplant and Parmesan cheese transform
chicken breasts, polenta, vegetables - even sliced
toast - into instant elegance!
6402CAJ • Size 6.35 oz. • 6/cs
NEW! Sugo/Bruschetta ai Cannellini:
Tomato Sauce with Cannellini Beans
Created as a vegetarian alternative to the classic
northern Italian meat ragu, this sauce brings rich
tomato and herbs together with whole and pureed
cannellino beans to create a rich
pasta-ready sauce. Try with Casina
Rossa Corn-Rice Spaghetti or
RITROVO SELECTIONS™ Marinello
Polenta. By I Peccati di Ciacco.
NEW! Truffle-Hazelnut Spread
with Parmesan Cheese
Rich flavors of northern Italian cuisine combine in
this lush spread: mushrooms, hazelnuts, truffle,
and aged cheese. Use to make crostini or risotto, or
top cooked chicken or grilled steak.
7102CAJ • Size 3 oz. • 12/cs
6403CAJ • Size 6.35 oz. • 6/cs
NEW! Sugo alla Vodka
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 award-winning
Casina Rossa line.
By Casina Rossa.
80502CAS • 17.6 oz. • 6/cs
Due Formaggi Pasta Sauce with
Pecorino and Ricotta
sofi™ Gold Award: Outstanding Pasta Sauce.
Silky rich pasta sauce with
pecorino and aged ricotta cheeses.
Suggested for polenta, pasta,
chicken breast, or roasted fish.
By Casina Rossa.
80501CAS • 17.6 oz. • 6/cs
Sugo al Pomodoro Puttanesca
sofi™ Gold Award: Outstanding Pasta Sauce.
Sugo al Pomodoro di Abruzzo:
Red Pasta Sauce
Classic Abruzzo ‘red sauce.’ Made
from fresh tomatoes, oregano, garden
vegetables, and EVOO. Suggested for
roasted meats and sauces of all types.
By Casina Rossa.
Sweet and savory version of a
regional favorite. Suggested for
use with bucatini or pannocchie.
By Casina Rossa.
80500CAS • 17.6 oz. • 6/cs
RITROVO®-WuWanWo Soy Sauce
Fermented and brewed in terra cotta jars according
to tradition. Uses only black soybeans and Piranske
Soline sea salt, no preservatives or GMOs. By
RITROVO ® -WuWanWo.
Harmonious: Balanced, meaty flavor. Try with
sashimi, sushi, spring rolls,
tempura, or dumplings, in
marinades and salad dressings
and other light dishes.
60001RIT • 250 ml. • 15/cs
Rich: Bold, meaty flavor. Try
with stir-fried vegetables, rice,
steamed fish, seafood, stewed
or grilled meats, in barbecue
sauces and glazes.
60002RIT • 250 ml. • 15/cs
1500CAS • 17.6 oz. • 10/cs
Sugo di Cannellini on Maranello Polenta
• 1 cup Terriero
Maranello Stoneground Polenta
• 3 cups water or stock
• 1/4 cup Colli Estruchi
DOP “EVO”
• 1 jar RITROVO
SELECTIONS™ Sugo
Di Cannellini
• 1cup baby arugula
• 12 each braised pork
belly, sliced and panseared
• 1 Tbsp Piran Soline
Fior di Sale
• 1/2 Tbsp black pepper,
freshly ground
Bring water/stock to a boil in a
medium stainless steel pot. Slowly
stir in Polenta to avoid lumps. Add
in salt. Turn heat down to a simmer
and allow to cook for 20-25 minutes,
stirring every minute or so. Be
careful of splatter and use a lid on
the pot as needed. Gently stir in the
Fior di Sale and some black pepper.
Pour into a small oiled sheet pan
and allow to set completely in the
fridge. Cut into 3” rounds and pan-sear in a bit of EVOO.
Toss the fresh arugula in a small bowl with a splash of EVOO, a pinch of
Fior di Sale and freshly ground pepper.
Warm the Sugo di Cannellini in a small pan. Place the Polenta on a bed
of the arugula, pour the Sugo over the Polenta and then place the warm
pork belly on top, drizzle the EVOO across the whole plate, garnish with
shaved Parmesano Reggiano and serve. Serves 4.
Page 14
Abruzzo Piccante
Hot Pepper Sauce
Southern Italian classic. Lightly salted and packed
with the flavors of fruit, tomato, and hot red pepper.
Suggested for pasta
dishes, cooked greens,
and meat sauces.
By Casina Rossa.
14501CAS •
3.5 oz. • 12/cs
Olive Spread with Truffles
Tapenade of olives, EVOO, salt, natural
seasonings, and black truffles. Suggested for
crostini and pasta sauces.
By Casina Rossa.
14005CAS •
3.2 oz. • 12/cs
Sundried Tomato
with Ricotta
Mushroom Spread
with Truffles
Nicknamed “pizza in a jar.” Blend of red tomato,
dry ricotta, and Mediterranean spices. Suggested
for bruschette.
By Casina Rossa.
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.
14006CAS •
3.2 oz. • 12/cs
14004CAS •
3.2 oz. • 12/cs
Leccino Olives
Leccino crushed and pitted olives packed in extra
virgin olive oil. Subtly flavored with fresh herbs
and garlic. Complements seafood, meats, and
pizza. Low sodium
content. A great choice
for making tapenade.
By Casina Rossa.
14033CAS •
10 oz. • 12/cs
Basil Pesto
sofi™ Silver Award: Outstanding Savory Condiment,
Pasta Sauce, Salsa, Cooking Enhancer:
Classic pesto with Ligurian
basil, EVOO, pine nuts, and
pecorino.
11003BEL • 6.35 oz. • 12/cs
Golden Tomato Puree
Purée of mild, low-acidity yellow
tomatoes. Suggested for pasta,
soup, gazpacho, and salsa.
By Maida.
9300MAD • 24 oz. • 12/cs
Sun-dried Tomato Spread
Rich and flavorful sun-dried pomodorini from
Campania. Complements
bruschette, sauces, and
fresh vegetables.
By Maida.
9305MAD • 7 oz. • 12/cs
Page 15
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 • 6.35 oz. • 12/cs
11011BEL • 3 liter • 3/cs
Olive Pâté with Cacao
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.
2011MON • 7.7 oz. • 12/cs
2012MON • 1 liter • 6/cs
Corno di Capra
Dry Snacking Peppers
Wood-oven-dried goathorn
peppers. Sauté in EVOO and
add salt for a typical Campanian
snack. Also useful as a garnish
or a complement for pasta dishes
such as pasta e fagioli.
10004FER •
2 oz. vacuum pack • 10/cs
Organic Eggplant Sauce
Exotic combination of
leccino olives and pure
cacao. Suggested for
flatbread, crackers,
bruschetta, chicken, and
seafood dishes.
By Maida.
Hearty, healthy vegetablebased pasta sauce from
Campania. Made from
eggplant, “friarelli” peppers,
and organic EVOO. Suggested
for pastas, roasts, chicken,
and seafood. By Maida.
9311MAD • 6.35 oz. •
12/cs
9312MAD • 6.35 oz. • 12/cs
Asparagus Pâté
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 • 3 oz. • 16/cs
3018RAD • 3 oz. • 16/cs
Tomato Pieces
with Tuscan Giant Basil
Heirloom costoluto tomatoes
halved and packed in EVOO
with basil. Organic and flavorful.
Suggested for pizzas, soups,
sauces, and out-of-season
Caprese salads.
Stufato alla Sangiovannese
Pasta & Braising Sauce
Rich, Tuscan-style pasta sauce
with exotic spices. Suggested
for pastas, polenta, egg dishes,
and braising meats.
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.
3042RAD • 12.3 oz. • 12/cs
3034RAD • 12 oz. • 12/cs
3040RAD • 21.2 oz. • 6/cs
Ligurian
Basil Pesto
Pasta Sauce
with Alba White Truffle
Rich, basil-packed pasta sauce from the Italian
Riviera. Made with EVOO,
pine nuts, cheese, salt, garlic,
wine vinegar.
6040CAJ • 6.35 oz. • 6/cs
sofi™ Silver Award: Outstanding Pasta Sauce.
Vegetarian red sauce with
truffle. Hearty, earthy readyto-eat sauce for pastas or
meat dishes. Try on chicken
breast or pappardelle.
6100CAJ • 6.35 oz. • 6/cs
Pasta Sauce with Barolo
Bruschetta Sauce
Bruschetta with Olives & Capers
Adds a spiced background
of Nebbiolo grapes to rich
tomato sauce. Pairs well
with pasta and a bottle of
Barolo wine.
Harmonious blend of
tomatoes, extra virgin olive
oil, garlic, and oregano.
Suggested for pastas and
bruschette.
Hearty blend of tomatoes,
olives, capers, and herbs.
Use atop toasted bread,
grilled fish, chicken, pasta,
and pizza.
6037CAJ • 6.35 oz. • 6/cs
6011CAJ • 6.35 oz. • 6/cs
6401CAJ • 8 oz. • 6/cs
Tuscan Kale Pesto
Vegan Basil Pesto
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.
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.
3043RAD • 6.4 oz. • 12/cs
3008RAD • 3 oz. • 16/cs
Olive Tapenade
Rich, savory tapenade. Suggested for bruschette
and pasta sauces.
3006RAD • 3 oz. • 16/cs
Page 16
Pastas
NEW! Maccheroni Festonati
“Party Pasta”
A rare pasta cut produced only by one pastificio in
Basiliciata. A cross between a
bucatino and a lasagnetta, it has
a fun and flavorful appeal. Use
with pesto, Casina Rossa sugos,
or other thick sauces. Sourced
exclusively by RITROVO ® and
Ultimo Forno.
2126ULTI • 1.1 lb • 12/cs
NEW! 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.
NEW! 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 • 1.1 lb • 10/cs
NEW! 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 • 1.1 lb • 12/cs
NEW! 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 mushroom-based or other
hearty red sauces.
By La Romagna.
12050ROM • 17.6 oz. • 12/cs
NEW! Croxetti with Marjoram
Typical Ligurian herb is blended into a favorite
regional specialty pasta. Perfect
with basil pesto, tuna-based
sugos, in soups like minestrone.
11019BEL • 1.1 lb • 12/cs
11017BEL • 1.1 lb • 12/cs
Trofie
Hand-rolled pasta. Firm structure.
Suggested for use with walnut or
basil pesto.
11007BEL • 1.1 lb • 12/cs
Porcini Tagliolini
Squid Ink Tagliolini
Ancient Mediterranean favorite.
Thin-cut tagliolini. Ideal for
seafood pasta, whether with red
or white sauce.
6057CAJ • 0.5 lb • 12/cs
Barolo Tagliolini
Tajarin Egg Pasta
Traditional pasta of Moneu Roero,
Piedmont. Made in small batches.
Fine cut and delicate texture.
6300CAJ • 0.5 lb • 12/cs
Calamarata
Delicate, thin cut. Rich color and
flavor from porcini mushrooms.
Suggested for use with Porcini &
Salt and Truffle Oil.
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.
Basilicatan pasta cut made from
durum wheat flour. Non-GMO.
Suggested for bean sauces and
seafood dishes.
By L’ Ultimo Forno.
6052CAJ • 0.5 lb • 16/cs
6090CAJ • 0.5 lb • 12/cs
1118ULTI • 1.1 lb • 10/cs
Ferricelli
Easily digestible and hearty.
Versatile cut for use with
anything from olive oil and
breadcrumbs to pork sugo.
1113ULTI • 1.1 lb • 15/cs
Page 17
Rigatoni
Basilicatan pasta cut made from
durum wheat flour. Non-GMO.
1120ULTI • 1.1 lb • 12/cs
Farro Couscous
Organic couscous. Easy to
cook and adaptable to many
vegetarian, seafood, and meat
based recipes. Bulk sizes
available on request.
By Biaitalia.
1003BIA • 1.1 lb • 12/cs
Pastas
Pannocchie “Waves of Grain”
sofi™ Silver Award:
Outstanding Pasta, Rice or Grain:
Unique cut which forms a wavy
and dense pasta “filet.” Hearty
texture holds both thin and thick
sauces; broken into pieces, it can
dress up minestrone or pasta in
brodo. By Casina Rossa.
“Lastra di Pasta”
Pasta Wraps
Foglie di Ulivo
Olive-Leaf-Shaped Pasta
Wide, thin strips of 100% durum semolina pasta.
Useful for lasagna and
chunky sauces.
By Casina Rossa.
Classic leaf-shaped pasta flavored with spinach.
Suggested for vegetable sauces,
creamy sauces, and pesto.
80111CAS • 1.1 lb • 10/cs
11016BEL • 1.1 lb • 12/cs
14899CAS • 1.1 lb • 10/cs
Folgie di Carciofo,
Artichoke Leaf Pasta
Pasta with natural flavors of
artichoke puree. Goes well
with seafood, soups, and pasta
bianco sauce.
By Casina Rossa.
80103CAS • 1.1 lb • 10/cs
Monnezza,
‘Odds and Ends’ Pasta
Kaleidoscope of short pastas. Versatile and
visually appealing. Made
with all-natural Italian wheat
flour. Suggested for use
with red sauce.
By Casina Rossa.
Bucatini
Classic cut of Central Italy.
Made with all-natural Pugliese
durum wheat. Suggested
for red sauces, especially
Puttanesca Sauce.
By Casina Rossa.
Gigli
Durum wheat pasta formed into
ruffly, sauce-gripping pasta.
11013BEL • 1.1 lb • 12/cs
14902CAS • 1.1 lb • 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 • 1.1 lb • 10/cs
15100CAS • 1.1 lb • 10/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.
11012BEL • 0.5 lb • 12/cs
Conchiglie Giganti,
Large Seashells
“Giant seashells” cradle
sauce and ingredients
together. Made with allnatural Durum Semolina
flour. Use with pasta
sauces, pestos, or can be
stuffed and baked.
By Casina Rossa.
80101CAS • 1.1 lb • 8/cs
La Romagna Tagliatelle Rustiche with Nettle Pesto
• 1 pkg La Romagna
Tagliatelle Rustiche
• 3 cups nettle greens,
cleaned
• 3 cups spinach,
cleaned
• 6 each garlic cloves
• 2 Tbsp Casina Rossa
100% Italian Pine
Nuts (reserve a few
for garnish)
• 1/4 cup Casina
Rossa EVOO
• 1/2 tsp Piranske
Soline Fior di Sale
• 1/4 tsp black pepper,
freshly ground
• 1/4 cup Parmesano
Reggiano, grated or
shaved
Lightly braise garlic with the
EVOO in a small pot. Dry roast
Pine Nuts on a small pan at 350
degrees until lightly browned.
Allow to cool. Clean and trim
nettle greens and spinach.
Place nettle greens, spinach,
garlic, and Pine Nuts in a food
processor and sprinkle with
salt and pepper. Turn on the
processor and begin to drizzle
in the EVOO through the top.
Keep adding EVOO and pulsing the processor until pesto comes together
in the desired consistency. Less oil for a thick, spoonable pesto; more oil
for a pourable style pesto. Taste and adjust seasoning as needed. Place
cooked Tagliatelle in a medium bowl and toss gently and liberally with the
pesto. Garnish with Parmesan and more toasted Pine Nuts.
To spice things up, add a pinch of Michele Ferrante Controne Hot
Pepper Powder!
Page 18
Pastas
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.
Stringozzi with Saffron
Made with Umbrian saffron from Città del Castello.
Pairs well with Casina Rossa
Saffron & Salt.
By La Romagna.
12040ROM • 0.5 lb • 12/cs
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 • 17.6 oz. • 24/cs
Stringozzi al Tartufo
(Black Truffle)
Flavored with porcini
mushrooms and Umbrian black
truffles. Suggested for use
with “Truffle & Salt” or Truffleinfused EVOO.
By La Romagna.
12010ROM • 0.55 oz. • 12/cs
Stringozzi “Bio” (Certified Organic)
Pappardelle
Traditional Umbrian knifecut durum wheat pasta.
Square “shoelace” cut resists
overcooking. Wholesome wheat
flavor. Suggested for red sauces
and ragus.
By La Romagna.
Thick, wide-cut pasta. Saucegripping texture and fresh
consistency. Traditionally paired
with wild boar and rabbit ragus.
Suggested for hearty mushroom
sauces and red sauces.
By La Romagna.
12003ROM • 17.6 oz. • 24/cs
12004ROM • 17.6 oz. • 18/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 vegetablebased main dishes.
By La Romagna.
12012ROM • 0.6 lb • 20/cs
Olive Leaf Pasta
Classic leaf-shaped pasta.
Delicately flavored with spinach.
Suggested for use with creamy
vegetable sauces.
By Di Cuonzo of Puglia.
27104PUG • 1.1 lb • 12/cs
Squares of golden egg pasta. Suggested for
homemade lasagnas, giant or
open-faced ravioli, or rolled
cannelloni style pasta dishes.
By La Romagna.
12011ROM • 17.6 oz. • 24/cs
12007ROM • 17.6 oz. • 24/cs
Stringozzi Fantasia
Lasagna Squares
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 Umbri (Plain)
Traditional Umbrian knife-cut durum wheat pasta.
Square “shoelace” cut resists
overcooking. Wholesome wheat
flavor. Suggested for red sauces
and ragus.
By La Romagna.
12001ROM • 17.6 oz. • 24/cs
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.
12005ROM • 17.6 oz. • 12/cs
Farro Umbricelli
Sauce-gripping low-gluten pasta. Hearty and nutty
flavors with notes of cinnamon
and baked grain.
By La Romagna.
12020ROM • 17.6 oz. • 12/cs
12030ROM • 17.6 oz. • 24/cs
Orecchiette with Farina Arsa
Toasted in an oven to add nutty
flavor and earthy color. Condimentgripping 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.
Orecchiette
Classic of Puglia. Perfect for rich,
chunky sauces due to their bowl-like
shape and sauce-gripping texture.
By Di Cuonzo of Puglia.
27101PUG • 1.1 lb • 12/cs
27102PUG • 1.1 lb • 12/cs
Page 19
Pastas Made from Gluten-Free Ingredients
NEW! Gluten Free Figurine
Mini-shapes Pasta
Perfect for GF kids, these
whimsical shapes are made to be
eaten in soups or pasta salads and
with light tomato sauces. Even eat
for breakfast. By Bioalimenta.
20151FARA • 8.8 oz. • 12/cs
NEW! Gnocchi di Riso:
Rice Gnocchi
NEW! Gluten Free Quick-cook
These classic regional pasta cuts have been made with corn and rice flour to cook almost like fresh.
Boil for 5 minutes, let sit, then sauce and enjoy Italian classics without gluten.
By Bioalimenta.
8.8 oz. • 12/cs
Trofie Pasta 20152FARA
Orecchiette 20153FARA
Garganelli 20154FARA
Gluten-Free Buckwheat-Corn Shells,
“Lumache”
Light and delicate, these
potato and rice flour gnocchi
cook in two minutes. Try
with Radici Kale Pesto or
RITROVO ® Basil Pesto.
By Bioalimenta.
Small, delicate shellshaped pasta shells made
from buckwheat and corn.
Suggested for use with
chunky sauces.
By Casina Rossa.
20155FARA • 8.8 oz. • 12/cs
80112CAS • 1.1 lb • 10/cs
NEW! Gluten Free Lasagna Sheets
Delicate pasta sheets made of only corn and rice
flour allow GF eaters to create northern Italy’s
classic dish, lasagna.
Par-cook and sauce, then
bake. Or, par-cook and
make pasta rolls with your
favorite ingredients.
By Bioalimenta.
Corn-Rice
Pappardelle
Versatile gluten-free thick-cut
pasta. Suggested for use
with thick, chunky, and hearty
sauces.
By Casina Rossa.
80113CAS • 0.44 lb • 10/cs
Corn-Rice Spaghetti
Versatile gluten-free pasta made from
corn and rice flour. Appropriate for a
wide range of sauces.
By Casina Rossa.
Corn Couscous
Organic gluten-free couscous. Easy to cook and
adaptable to many vegetarian, seafood and meat
based recipes. Bulk sizes
available on request.
By Biaitalia.
80114CAS • 1.1 lb • 10/cs
1001BIA • 1.1 lb • 12/cs
20156FARA •
8.8 oz. • 12/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.
Delicate rice pasta made with gluten-free rice flour.
Almost pastry-like flavor.
1.1 lb • 12/cs
Rice Gigli 6051CAJ
Rice Penne 6053CAJ
Rice Riccioli 6054CAJ
Corn Fusilli 6050CAJ
Corn Penne 6055CAJ
Corn Riccioli 6056CAJ
1.1 lb • 12/cs
Page 20
Grains, Legumes, and Nuts
NEW! Quinoa from Italy:
A Ritrovo Collaboration
NEW! Italian Pine Nuts
RITROVO ®, Fior di Maiella, and Quinoa Marche have joined forces
to bring this new, sustainable product to US consumers. The Zannini
family, owners of Quinoa Marche, has selected the quinoa cultivars
best adapted to growing in the Marche Region. These varietals actually
enrich soils in their region that once were used for cultivation of sugar
beets. This has created a sustainable way to supply a growing demand
for this South American miracle food. By Fior di Maiella.
Painstakingly sourced, these LIMITED QUANTITY
Italian gems are sure to delight
in pasta dishes, pesto sauces,
and on whole roasted fish.
By Fior di Maiella.
5112MAJA • 8.82 oz. • 12/cs
5114MAJA • Size 8.8 oz. • 12/cs
Barley, Orzo Mondo
Organic Farro Grain
Organic Arborio Rice
Rare varietal. Renowned for
its thin husk and digestibility.
High in soluble fiber and
protein. Pairs well with meat
and vegetables.
Revered and vital staple
of regional Italian cuisine.
High-protein, low gluten grain.
Adaptable to frittatas, soups,
and salads.
By Fior di Maiella.
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.
10070FER • 10 oz. • 16/cs
5104MAJ • 1.1 lb • 12/cs
5101MAJA • 1.1 lb • 12/cs
9106FIOR • 5 kg • 2/cs
Polenta
with Vegetables
Robust northern Italian staple.
Gluten-free. Simple and quick
to cook. Suggested as a side
dish for meats.
By Fior di Maiella.
9104FIOR • 10.6 oz. • 12/cs
White Polenta
with Truffle and Porcini
White corn flour with dried
truffle and porcini mushrooms.
Simple and quick to cook.
Suggested as a side dish for
poultry or meat.
By Fior di Maiella.
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.
5102MAJA • 8.8 oz. • 12/cs
5109MAJA • 8.82 oz. • 12/cs
Organic Carnaroli Rice
Riso Nerone Black 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.
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.
9101FIOR • 1.1 lb. • 12/cs
Three Cheese
Polenta
5103MAJA • 1.1 lb • 12/cs
Ceci di Controne, Whole Chickpeas
Silky, thin skin, high protein content, and minimal
soaking time. Suggested for
side dishes and pasta e fagioli.
12003FER • 10.6 oz. • 16/cs
9102FIOR • 5 kg • 2/cs
Maranello
Corn Stone Ground Polenta
Biancoperla White Corn Polenta,
Slow Food Presidio
Casina Rossa Corona Beans
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.
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.
6001TERR • 1.1 lb • 12/cs
6002TERR • 1.1 lb • 12/cs
14030CAS • 1 lb • 10/cs
Page 21
Grains, Legumes, and Nuts
“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.”
10001FER • 10 oz. vacuum
pack • 16/cs
Lamon Beans IGP
Perline Beans
Heirloom legume of Piedmont known for its
texture, tenderness, and regionality. Certified
IGP (‘Indicazione Geografica
Protetta’). Suggested
for salads, meat dishes,
bruschetta, and pasta e fagioli
By Fior di Maiella.
Petite heirloom varietal from Basilicata. Suggested
for pasta, salads, or as a side dish for fish or pork.
Limited Production.
3000ULTI • 1.1 lb • 12/cs
9103FIOR • 8.8 oz. • 12/cs
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 • 2.2 lb • 20/cs
11122ULTI • 2.2 lb • 20/cs
1115ULTI • 5 kg • 4/cs
1116ULTI • 5 kg • 4/cs
Shelled Sicilian Pistachios
Known by Italians as “emeralds of Sicily.”
Recognized as a Slow Food Presidio. Grown and
harvested in small batches.
Intense flavor. Suggested for
sweet and savory dishes like
pesto, charcuterie, pasta,
roast fish, and desserts.
By Fior di Maiella.
5110MAJA • 4 oz. • 12/cs
Chickpea Flour
High-protein, gluten-free flour. Organic. Adaptable
to anything from morning pancakes or lunchtime
quick breads, to crusts for
pan-fried fish, vegetables, and
tempuras, to healthful and rich
dessert cakes.
Hazelnut Flour
Organic and gluten-free flour. Optimal for gluten-free
and low-gluten baking.
6022CAJ • 8.8 oz. • 12/cs
11011FER • 8.8 oz. • 12/cs
5111MAJA • 1 kg • each
Toasted Almonds
with “Truffle & Salt”
Roasted almonds cooked in olive oil and tossed
with “Truffle & Salt”. Subtle, elegant, and earthy.
Sustainably farmed. A natural choice for appetizers
and snacking. By Miller Farms.
80011MILL • 8 oz. • 16/cs
80015MILL • 10 lb • each
Mozzafiato
Savory Almond Topping
Savory topping made from toasted California
almonds, sundried tomato shavings, and flakes of
sweet pepper. Versatile
and zesty. Recommended
for salads and cheese
plates, especially ones
including mozzarella and
burrata. By Miller Farms.
80020MILL • 5 oz. • 16/cs
Almonds with Controne
Hot Pepper
Batch-roasted Modesto almonds dusted with
Michele Ferrante’s Controne hot pepper. Classic
almond flavor with mild and balanced spiciness.
Well suited to appetizer plates,
snacks, and wine tastings.
By Miller Farms.
“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 • 1.7 oz. • 12/cs
11111CAS • 1 kg • each
80014MILL • 4 oz. • 16/cs
Olive Oil Roasted
California Almonds
Roasted Modesto almonds lightly seasoned with
EVOO and sea salt. Farmed organically and
sustainably. Complements a
broad range of appetizers.
By Miller Farms.
80012MILL • 10 lb • each
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 • 8.8 oz. • 12/cs
Page 22
Crackers
NEW! Tarallini al Pecorino:
Taralli with Pecorino Cheese
These mini-Taralli, in their traditional, ring-like
shape, have a flaky, pie crust-like texture and
extraordinary flavor due to the
addition of aged southern Italian
pecorino cheese. From the artisanal
bakeries of Ultimo Forno.
2127ULTI • 0.55 lb • 12/cs
NEW! Tarallini al Finocchio:
Taralli with Fennel Seeds
Crunchy-baked Taster’s crackers with 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 artisanal bakeries of
Ultimo Forno.
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
2128ULTI • 0.55 lb • 12/cs
Wine Knots Crackers
Made with Lucanian white wine, durum wheat
flour and Piran Sea Salt.
Bready with subtle wine flavor.
Suggested for antipasti, wine
tastings, and snacking.
2123ULTI • 0.55 lb • 20/cs
Taralli Wine Taster’s Crackers
Classic of Puglia. Rustic, knotted crackers infused
with Pugliese white wine, EVOO, and fennel
seeds. Flaky like a pie crust.
Suggested for cheese and
wine degustation.
By Tenuta Cocevola.
20083COCE • 7 oz. • 12/cs
Quadrì Rosemary
Snack Crackers
Flash-baked and seasoned with EVOO, rosemary, and sea salt. Light
and crispy. Suggested for
cheese plates, spreads,
and sliced meats.
Flash-baked and
seasoned with EVOO
and sea salt. Light and
crispy. Suggested for
cheese plates, spreads,
and sliced meats.
5604TAVO •
50 g • 20/cs
5603TAVO •
50 g • 20/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.
5501TAVO •
3.5 oz. • 18/cs
tuscan slider burgers
• 1 lb grass-fed beef, 80/20 ground
• 1/2 lb mild Italian pork sausage, bulk
ground
• 1/2 cup carrots, finely diced
• 1/2 cup fennel bulb, finely diced
• 1/2 cup sweet onion, finely diced
• 1/4 cup Pinoli Pine Nuts by Casina
Rossa, toasted
• 1 Tbsp Fennel & Salt by Casina
Rossa
• 1/2 Tbsp black pepper, freshly
ground
• 1/4 cup Colli Estruchi DOP EVOO
• 1 cup Stufato alla Sangiovannese
Pasta Sauce by Radici of Tuscany
• 1 cup baby arugula
• 2 each vine-ripened tomatoes, thick
sliced
• 8 each Matera Friselle Crackers by
L’Ultimo Forno
Page 23
Quadrì Classic
Snack Crackers
Begin by sautéing the
onions with the EVOO until
caramelized well, then add
the carrots and fennel to the
pan. Mix well and allow the
other vegetables to just cook
through. Set aside to cool
and mix the meat together in
a large mixing bowl. Add in
roughly chopped pine nuts,
salt, and pepper. Add in the
cooled vegetables and mix together well. Scoop meat with a 1/4
measuring cup and form balls into 2.5” round patties. Pan-sear
or grill patties until just cooked through.
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.
5502TAVO •
3.5 oz. • 18/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.
2124ULTI • 0.88 lb • 12/cs
Soften the Friselle Crackers by dipping them in a bowl of
warm water for just a moment. Place a burger on each “bottom
bun” of Friselle and top with a teaspoon of warm Stufato alla
Sangiovannese Pasta Sauce. Then add a slice of tomato, a
pinch of arugula that has been tossed in a splash of EVOO.
Garnish with a few more Pinoli Pine Nuts, add on the “top bun”
of Friselle and serve immediately.
Cookies, Chocolates, and Other Sweets
NEW! Soft Amaretti
with Coffee
Our original gluten-free cookie becomes a
breakfast favorite with the addition of 5%
coffee. Use to make quick tiramisua with
a simple topping of
mascarpone and
cocoa powder.
By La Sasselesse.
27005SAS •
6.34 oz. • 6/cs
NEW! Soft Amaretti
with Hazelnut
Our original gluten-free cookie with 25% Piedmont IGP
Hazelnuts. They add a richness to the original recipe of
armelline almonds, pure sugar, and egg white. This 100%
natural version is pure, delicious,
and beautifully packaged.
By La Sasselesse.
NEW! Soft Amaretti
with Lemon
Our original gluten-free cookie recipe with
the brightness of lemon essential oil.
By La Sasselesse.
27004SAS •
6.34 oz. • 6/cs
27006SAS • 6.34 oz. • 6/cs
NEW! Caramiele
Award-winning ADI Apicoltura from Abruzzo paired
their golden Acacia Honey with richly flavored IGP
Piedmont hazelnuts for a naturally
sweet breakfast or pastry spread.
Full-flavored richness from only
two ingredients.
12307ADI • 8.8 oz.• 12/cs
NEW! Matera Chocolate Biscotti
with Piran Sea Salt
These innovative cookies come from
a consortium of artisan bakers who
maintain the tradition and bounty of
their typical local products, using
exclusively Basilicata raw materials –
top-quality ingredients, including nonGMO durum wheat flour and baked
by L’Ultimo Forno featuring Piranske
Soline Fior Di Sale Sea Salt.
2122ULTI • 0.55 lb • 20/cs
La Sassellese Soft Amaretti
Aranciata
Aromatic cookie typical of the Ligurian interior. Tender, cookie made with
armelline almonds, and pure sugar and egg white. Individually wrapped
“caramelle” style. It took years of searching to find an
amaretto of this caliber.
By La Sassellese.
27001SAS • 6 oz. • 6/cs
Known in Sicily as “Arabian Nougat.” Strips
of Sicilian orange peel candied in honey.
Complements baked
goods, cheeses, and
cocktails.
By Bonajuto.
1010BONA •
7 oz. • 16/cs
27002SAS • 14 oz. tin • 6/cs
Sicily-Inspired Citrus Muffins
• 1 cup Senatore Cappelli Bread Flour
by Ultimo Forno
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp Sweet & Salt by Casina Rossa
• 1/4 cup Aranciata by Bonajuto
• 1 mini-jar Siclian Trio Dried Orange by
Casina Rossa
• 1 mini jar Sicilian Trio Whole
Pistachios by Casina Rossa, or more
if desired
• 1 cup buttermilk
• 1 cup oat bran
• 1 stick unsalted butter
• 1/2 cup organic cane sugar
• 1/4 cup Orange Blossom Honey by
ADI Apicoltura
• 2 eggs
Preheat oven to 375 F.
Butter a 6-muffin tin (large
format) and set aside.
Combine first four dry
ingredients and set aside.
Chop the Aranciata lightly,
mix in a bowl with crunchy
orange, pistachios, bran,
and buttermilk. Let sit while preparing other ingredients.
Cream together butter, sugar, honey. Add eggs and beat until
light. Slowly mix in dry ingredients, mixing well after each addition.
When this mixture is uniform fold in the bran-buttermilk-fruit-nut
mixture. Fold just until well-blended.
Place evenly in each of the 6 muffin cups. Bake until golden
brown and until a tester inserted into the center comes out clean.
Cool and serve with more Orange Blossom Honey, if desired.
Page 24
Amaretti Cookie Crumble Bark
with Dark Chocolate
Gianduia Chocolate Hazelnut Spread
A classic of Piedmont. Crushed hazelnut and
cocoa spread. Suggested for
mascarpone, pastries, breads,
ice cream, strawberries, or
sliced bananas.
Dark chocolate embedded with soft crumbs of Amaretti Cookies.
A luxurious companion for coffee and tea.
By Bottega Ditalia.
14001DIT • 4 oz. • 12/cs
14002DIT • 8 oz. • 12/cs
Organic Sicilian
Almond Paste
Tender marzipan typically used by
Sicilian chefs to make whimsical
fruit- or vegetable-shaped treats.
A rich, organic, mix of almonds
and sugar. Great for pastries,
ice creams, and dipping in dark
chocolate. By Stramondo.
3100STRAM • 8.81 oz. •
12/cs
Soft Almond Torroncini Bites
Bite-sized chunks of organic
nougat sweetened with local
Abruzzese honey. Light and
chewy.
12100ADI • 5.3 oz. •
12/cs Almond
6400CAJ • 7.76 oz. • 6/cs
Organic Sicilian
Pistachio Cream
Rich, organic cream of
Sicilian pistachios and
cane sugar. Recommended
for pastries, cake fillings,
semifreddi, or gelati.
By Stramondo.
3101STRAM • 8.81 oz. •
12/cs
Torrone Bar with Almonds
Crema di Torrone:
Torrone in a Jar
Piedmontese hazelnut nougat
blended with honey and
crushed hazelnuts. Rich, nutty,
viscous cream. Suggested for
baked goods, biscotti, fresh
fruit, and ice cream.
7000CAJ • 3.17 oz. • 6/cs
Cremino with EVOO
and Sea Salt - Mini
Italian holiday treat. Almond-studded nougat bar
made with rich, small-batch honey. Non-GMO,
organic ingredients.
By ADI Apicoltura/Beekeeping..
Compact, buttery chocolates infused with EVOO
and sea salt. Organic. A RITROVO SELECTION™
produced by Guido Gobino.
12304ADI • 7 oz. • 20/cs
11001GUI • 0.25 oz. • each
12200ADI • 5.3 oz. •
12/cs Hazelnut
L’Ultimo Bacio™
Salt-n-Chocolate Crunchy Cookies
Translated as ‘The Last Kiss’, even one taste of
these delightfully crunchy, salt and chocolatemarbled cookies will not be your
last. Top-quality ingredients,
including non-GMO durum wheat
flour. Baked by L’Ultimo Forno
and featuring Piran Fior di Sale
Sea Salt.
“Baci Di Dama”
Hazelnut Cookies
Classic of Piedmont. Rich, tender hazelnut
cookies sandwiching
chocolate-hazelnut cream.
6025CAJ • 6.35 oz. • 6/cs
Gluten-Free Hazelnut “Drolo” Cookies
sofi™ Silver Award: Outstanding Cookie
Made with 40% Piedmont hazelnuts, egg white,
sugar, cocoa and vanilla.
Crunchy, light, and glutenfree. Pairs well with milk and
caffè lattes.
By Primo Pan.
16009PRI • 12 oz. • 12/cs
1119ULTI • 0.55 lb • 20/cs
Farro Ciambelline
(Farro Cookies)
Healthy cookie made from stoneground low-gluten farro flour, pure
butter, raw cane sugar, hazelnuts,
and honey. Recommended for
desserts and espresso.
By Primo Pan.
16004PRI • 12 oz. • 12/cs
Page 25
Foglie di Mais
(Corn Cookies)
Light and crunchy. Contains eggs
from small local farms, organic
honey, raw cane sugar, and local
wholegrain flour. Complements tea
and sweet wines.
By Primo Pan.
16001PRI • 8.8 oz. • 24/cs
Hazelnut Cookies with Chocolate
(Noccioli)
Baked from traditional hazelnut
flour, raw cane sugar, and
chocolate. Buttery texture pairs
well with coffee and dessert
dishes. By Primo Pan.
16005PRI • 12 oz. • 12/cs
Tuscan Panforte
with Almonds & Candied Fruit
Tuscan Fig Bread
with Almonds
Tuscan Sweet
with Orange & Chocolate
Traditional Tuscan fruitcake. Velvety mix of almonds
and candied fruits, with a fine dusting of powdered
sugar. Pairs well with
dessert wines and
cheese plates.
By Panificio Vannini.
Innovative Tuscan fruitcake. Rich, smooth fig
flavor with chunks of almond and a pinch of spice.
Pairs well with
dessert wines and
cheese plates.
Innovative Tuscan fruitcake. Rich, smooth
consistency with candied orange and dark
chocolate. Pairs well
with dessert wines
and cheese plates.
5007VANN •
10 oz. • 12/cs
5008VANN •
5 oz. • 12/cs
5009VANN •
5 oz. • 12/cs
Mediterranean Dark Chocolates
Piranske Soline Chocolate
Pairs Belgian dark chocolate and Slovenian salt
flowers. 62% chocolate with subtle salt flavor.
By Piranske Soline.
Limited edition RITROVO exclusive. Stone-ground
according to the Spanish and Arab tradition practiced by the
Bonajuto family of Modica, Sicily. Lightly grainy. By Bonajuto.
®
Bar 8904SOLN •
1.5 oz. • 12/cs
2 oz. • 12/cs
Bites 89056SOLN •
2 kg • 100/cs
1005BONA - Salt
1006BONA - 70%
1007BONA - 80%
1008BONA - 100%
1009BONA - 90%
1001BONA - Orange
1002BONA - Cardamom
1003BONA - Lemon
1004BONA - White Pepper
NEW CHOCOLATE LINE FROM SLOVENIA
Today’s Slovenian cuisine incorporates Alpine, Mediterranean and Eastern European cultural and culinary influences. These three lush dark chocolate
bars, hand-crafted in Lubljana, the capital of Slovenia, embody the amazing diversity of this beautiful small country.
NEW! Slovenian Pumpkinseed & Oil Dark Chocolate
Dark chocolate infused with rich Slovenian pumpkinseed oil and sprinkled with
pumpkin seeds. This artisan-made chocolate bar is a unique taste of one of
northern Slovenia’s most typical products.
It showcases eastern Slovenian Štajerska and Prekmurje pumpkin seeds and
pumpkinseed oil. In these parts of Slovenia they have been growing pumpkins
since the 18th century and turning the seeds into oil. Pumpkinseed oil adds a
creamy, depth of flavor to 72% dark chocolate. By Piranske Soline.
8999SOLN • 3.2 oz. • 12/cs
NEW! Slovenian Rhapsody
Dark Chocolate Bar with Piran Sea Salt
NEW! Slovenian Rhapsody
Dark Chocolate Bar with Figs
Typical pumpkin seeds, mountain
cranberries, and savory grains of Piran’s
Adriatic Sea Salt are combined in this
evocative chocolate bar. A voyage across
Slovenia in every bite.
By Piranske Soline.
Typical pumpkin seeds, mountain
cranberries, and gorgeous slices
of coastal dried figs decorate
this beautiful fruit and nut dark
chocolate bar.
By Piranske Soline.
9000SOLN • 3.35 oz. • 12/cs
9001SOLN • 3.5 oz. • 12/cs
Page 26
Mind-Blowing Italian Food Importers!!!
The Rosengarten Report, December 2014
The Rosengarten Report is back and David Rosengarten chose RITROVO ® as 1 of the top 3 American importers of
Italian Foods. A few of his Star Product choices are:
ORECCHIETTE FARINA ARSA,
Traditions of Puglia, Di Cuonzo
“These little pasta “ears” from Puglia, with
their odd brown-gray color, are the finest dried
orecchiette I’ve ever had. Wow! Today, the
Pugliese producer Di Cuonzo, in memory, toasts
the flour in ovens, which adds that ochre color
you can see through the package. But the flavor!
Earthy-nutty to be sure, with a sweet aftertasteperhaps the pasta in this tasting with the biggest
flavor. The chew is about normal for orecchiette:
hefty, with a little extra munch on the outer part
of the “ear,” a little lighter munch on the inner
“ear”. Holds sauce marvelously, and great in the
Pugliese combo of orecchiette, sausage, and
bitter greens.” Page 19, #27102PUG.
TAJARIN PASTA, LANGHE-STYLE,
I Peccati di Ciacco
“Tajarin is usually a pasta fresco, but producers
today are also drying it and shipping it ...such
as this producer, I Pecatti di Ciacco. Their
product is 20% egg yolk (they boast!), and is
fairly yellow to the eye; the most wonderful
thing is that it definitely has the taste of fresh
egg pasta. Texture is astonishingly close, if
you hit the just-right al dente moment at
about 4 minutes of boil time. I also love the
way the individual strands stay individual
in your mouth as you chew. A little butter, a
little grated cheese ... and a small mountain of
freshly-shaved white truffles would be a very
direct route to heaven.” Page 17, #6300CAJ.
famous salt source. They loved it, and got very
excited about the Italian-Taiwanese couple
who markets the salt. One huge international
deal later ... Ritrovo is importing into the U.S. a
Taiwanese soy sauce that’s made with Slovenian
salt sent from Trieste! OK, it’s not exactly Italian
...but it is extraordinary! Also made with nonGMO black soybeans, no wheat, and a 180day fermentation, it is simply one of the most
complex soy sauces I’ve ever tasted. The flavors
are umami from not just Slovenia, but maybe
even Mars (including an incredible blast of
mushroom-like intensity). It’s very, very salty (as
if to emphasize the Slovenian connection), but it
finishes in the mouth with a lovely roundness. I
love it for crudo: I buy me some very fresh fish,
slice it sashimi-style, and gloss it lightly with
Hei-Jin and extra virgin olive oil. Of course, feel
free to use it in high-level Chinese and Japanese
cooking as well.” Page 14, #60001RIT.
LUPINELLA ORGANIC HONEY,
ADI Apicoltura
“This grainy, tangerine-orange honey is simply
one of the most delicious honeys I’ve ever tasted
... certainly the cross-company show-stopper of
our recent tastings. I taste little here beyond a
deep, kick-ass basic honey flavor. But I do taste
the passion of a fifth-generation beekeeper who
has 2000 hives on his property throughout the
Chieti area-and keeps moving the hives from
place to place to give them best access to the
flowers!” Page 8, #12301ADI.
HEI-JIN SOY SAUCE HARMONIOUS,
WuWanWo
EXTRA VIRGIN OLIVE OIL, ORGANIC,
Colli Etruschi
“Well, here’s a change of pace- which
underscores the kind of adventurous gastrosleuthing that is typical of Ritrovo! At an oliveoil show in Trieste, Italy some years ago, Ilyse
and Ron tasted sea salt from just around the
corner: the Piran Salt Pans in Slovenia, a very
“Ilyse and Ron fit right in with our Big Three
of Italian importers when it comes to olive oil.
But it would be uncharacteristically predictable
for them to focus on olive oil from Tuscany, as
most importers do. No sirree Franco ...instead,
they gather up the green juice principally from
Page 27
southern Italy ...where some of Italy’s best
olive oil is being made today in a rejuvenated
industry. However, for one of their oils ...the
Colli Etruschi Organic, from an old Etruscan
region north of Rome ...they note that it can be
enjoyed 3-4 years after the harvest. I can tell you
that it’s delish right now, with lots of squash-y
top notes, then a huge, bitter-spicy rasp on the
back of the palate. Lively as hell! Will start a fire
even on white beans!” Page 7, #30100ETR.
CAPERBERRIES IN PROSECCO,
Casina Rossa
“If you’re going to serve only one caperberry
along with cocktails-for it’s a hot item and
there are many out there-I would urge you to
serve this one! They are smaller than some,
but what they cede in size, they make up for
in flavor. It was a brilliant idea to give them a
Prosecco maceration; it makes the taste zingily
sweet-and-sour. (One of the owners of this
Sicilian enterprise is from the Veneta, home of
Prosecco!) I love the masticating most of all: you
can feel the seeds in your teeth, just before you
chew them down.” Page 2, #80102CAS.
FENNEL & SALT WITH ORGANIC FENNEL
POLLEN, Casina Rossa
“I love what Casina Rossa... has done with the
concept. Working with a restaurant chef in
Italy, they have sourced organic fennel in Sicily,
and combined the pollen with fennel seeds,
salt, white pepper, fenugreek, juniper, laurel,
mustard and thyme. Your first impression is
...”salty!”...but then the spices emerge, lively,
multifarious, delicious. I love that this tastes
like a way station between the Mediterranean
and India. The sprinkle targets I’ve already
decided on are cheese, omelets (all egg dishes),
grilled fish, grilled chicken, grilled pork,
and avocados. There are some crazy good
international fusion dishes waiting to happen
here!” Page 12, #14110CAS.
Our Producers
ACETOR I A
BIOALIMENTA
DI CUONZO OF PUGLIA
Acetoria vinegars are the result of a joint effort
between esteemed winemaker Joseph Reiterer
of Alto Adige, and master vinegar maker Robert
Bauer of Germany. First, Reiterer sources
top-quality organic fruit to brew a variety of
fine wines with exceptional flavor, body, and
balance. Then Bauer transforms the wines into
vinegar, aging each in a way that complements
the traits of its fruit base. The result of this
collaboration is a collection of intensely flavored,
harmoniously balanced vinegars that bring flavor
and freshness to anything from salad dressings
to meat dishes to desserts.
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.
This small town has become a capital of quality
pasta due to its water and air quality.
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.
ADI APICOLTUR A
(ABRUZZO)
From their home base in the Abruzzo Region of
Italy the Iacovanelli family, ADI’s owners, care
for their bees with strictly organic techniques
that blend solid traditions with contemporary
innovation. They only harvest their honey when
it is fully mature, when flavor, color, aroma,
and nutritional content reach their pinnacle.
Their work with monovarietal honeys, created
during peak flowering for each specific crop,
has propelled ADI to the national forefront. Now,
after nearly 150 years of dedication, the fourth
generation of the Iacovanelli family runs one of
Italy’s most honored honey producers.
BA L SA M
Balsam founder Roberto Gorrieri and partner
Giorgio Regnani source the finest mosto cotto
and balsamics of Modena, the foremost terroir
of balsamic vinegar. They use a range of
ingredients and flavors to innovate on Modena’s
traditions, maintaining a standard of purity
that earns them organic certifications from the
USDA. RITROVO® joined with them to pioneer
Bevivo, the world’s first drinking balsamic.
RITROVO® carries a variety of Balsam’s
vinegars in a variety of sizes; our mini-set
lets you (or your customers) sample a wide
spectrum of flavored balsamics.
BI A ITA LI 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 gluten-free facility authorized by the Italian
Ministry of Health. Their facility uses traditional
production methods, such as bronze-dye
extrusion and slow drying, combined with
state-of-the-art production methods to create
gluten-free products of very high flavor and
texture quality.
BONAJ U TO
Since 1880 the Bonajuto family has produced
traditional ‘Modicana’ Sicilian chocolates.
Inspired by local and Spanish-Mesoamerican
techniques, Bonajuto creates their chocolate
from a blend of stone-ground raw cocoa,
spices, and cane sugar. Bonajuto also creates
“aranciata,” a shredded Sicilian orange peel
candied in local honey, which makes an
incredible compliment for meats, cheeses,
baked goods, and cocktails.
CA SI NA ROSSA
• 2013 Fancy Food Award, Gold Winner,
Outstanding Pasta Sauce: Due Formaggi
Outstanding Pasta Sauce: Puttanesca
• 2009 Fancy Food Award, Silver Winner,
Outstanding Pasta, Rice or Grain: Pannochie
Outstanding Condiment: Truffle & Salt
Nicola DeLaurentiis and his wife
Paola have energized their modest
artisan enterprise with a new, upto-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.
DR . PE SCIA
Paolo Pescia, a passionate second-generation
honey maker, practices “nomadic” beekeeping.
Paolo transports his beehives to seasonally
flowering zones and protected national parks
located in the Tuscan coastal hills, which
produces monofloral honeys of stunning flavor.
All production is done by hand, including the
scraping of honey from the combs.
Paolo was voted a Tuscan “Knight of The Third
Millenium” for his craftsmanship.
FEUD O DELLE GINE 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.
Page 28
Our Producers
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.
I PECCATI DI CIACCO
• 2010 Fancy Food Award, Silver Winner, Outstanding
Pasta Sauce: Pasta sauce with Alba White Truffle
The village of Monteu Roero, near Alba,
is a city world-famous for its regionally
focused cuisine. Each product is made
in small lots according to time-tested
recipes with rare ingredients such as Alba white
truffle and Barolo red wine. Careful attention is
paid to maintaining freshness and homemade
goodness. I Peccati di Ciacco is a first choice
for lovers of Piedmontese cuisine. Peccati di
Ciacco-RITROVO® product collaborations are
labeled as RITROVO SELECTIONS™.
IL 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 - Fancy Food Award, Silver Winner,
Outstanding Best Seller: Croxetti pasta
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.
Page 29
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.
®
L’ ULTIMO FORNO
The southern region of Basilicata has long been
known as the breadbasket of Italy. Basilicatas’
historical city of Matera has been known for grain
production, baking, and pasta making since the
15th century. L’Ultimo Forno showcases this by
offering an impressive line of pastas and baked
goods. Senatore Cappelli, an indigenous, nonGMO grain known for its rich flavor and color, is
used in their pastas and flours.
M ADONNA 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
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
Michele Ferrante is a true “agricoltore,” or small
farmer. RITROVO® discovered Ferrante at the
prestigious Terra Madre event in Torino, in 2006.
On his farm In Campania’s village of Controne,
in the province of Salerno, not far from the
Greek archaeological park at Paestum, Ferrante
grows an heirloom bean with such thin skin that
it doesn’t require soaking. His chef-friendly Hot
Pepper, Snacking Peppers, and Chickpea Flour
are revered in Italy and America.
MILLER FAR MS
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.
As proud, fourth-generation almond growers
in Modesto, California, Kent Miller and family
tend to their orchards carefully and responsibly.
As a result, their almonds are a standard of
excellence. When seasoned with “Truffle & Salt”,
they are an absolutely irresistible. Kent Miller and
RITROVO® have formed a delicious collaboration!
RITROVO® also organized a joint effort between
Michele Ferrante and Kent Miller to produce
almonds dusted with spicy Controne pepper, and
Mozzafiato - a savory almond topping.
M AIDA
In 1932 Mario Vannini built his forno and modest
bakery in the village of Calenzano, which lies in
the gentle, green hills just outside of Florence.
Over the years he built a great reputation for
baking which continues to this day. Now, three
generations later, Barbara and Irene Vannini
proudly continue their family legacy by baking
goods that “delight your senses throughout the
entire day”. Adding market savvy to their baking
skills, Barbara and Irene create products that
reflect a respect for both tradition and innovation,
incorporating Tuscan raw materials such as
farro, Carmignano figs, and Tuscan extra virgin
olive oil to their original family recipes.
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.
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)!
PANIFICIO VANNINI
Our Producers
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
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 topquality ingredients, such as eggs from small
farms in the surrounding area, organic honey,
raw cane sugar, and stone-ground local whole
grain flours including organic corn and farro.
R ADICI OF TUSCANY
Outstanding Product Line
• 2001 Fancy Food Award, Gold Winner, Outstanding
Pasta, Rice, Bean, or Soup: White Bean Appetizer
In the Tuscan hamlet of Loro
Ciuffenna, Sandra Masi and her
husband Viviano Venturi oversee an
amazing operation. Their regionally
inspired line of products is internationally
acclaimed for its introduction of heirloom
treasures to the world market, such as ‘Giant’
basil from the Arno valley and heirloom beans
from the hills above Loro Ciuffenna. The Masis’
collaboration with RITROVO® has transformed
local dishes into ‘Ready-to-eat’ formats, which
has earned them three NASFT statues and page
after page of accolades from the U.S. specialty
food industry. All Radici of Tuscany products are
certified organic.
BALSA MIC VINEGAR
• 2014 Fancy Food Award - Outstanding USDA-Certified
Organic Product
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.
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.
TR A MPETTI
Outstanding Oil, Vinegar or Salad Dressing:
Organic EVOO
The venerable Trampetti farm is located
in the prestigious Assisi-Spoleto hills
of Umbria’s “gold coast” olive zone.
Massimo Sisani, the grandson of
Eugenio Trampetti, and Federico Bibi, an
Umbrian agricultural specialist, dedicate
themselves to the production of one of the
finest organic extra virgin olive oils in Italy.
Their state-of-the-art process of produces a
monovarietal extra virgin olive oil with intense
yet harmonious notes of freshly-cut grass,
fresh herbs, and artichoke. Trampetti EVOOs’
high polyphenol levels (indicating quality of
fruit) and low free oleic acid levels (indicating
freshness) have perennially placed it among
top Italian extra virgin oils. Each bottle is silverwrapped to protect freshness and its back label
is harvest-dated.
TENUTA CO CEVOL A
• First Place Honors at the Los Angeles International
Olive Oil Tasting Competition
From the sun-drenched coast of Puglia, in the
province of Andria, Tenuta Cocevola produces
a DOP extra virgin olive oil from Coratina olives.
They hand-harvest their olives before coldpressing them in a state-of-the-art milling facility,
which preserves its bold yet balanced suite of
flavors. This extra virgin provides the taster with
an undeniable sense of quality and terroir. It is
a true classic, bringing added dimension to both
cooking and finishing.
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.
Page 30

tradition • innovation • dedication • amore

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