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Kitchenware News & Housewares Review Show Daily 2 3 Tuesday, March 5, 2019 Popular Chocolate Collections from DeBrand DeBrand Fine Chocolates employs near- ly 100 people with four retail shops in Fort Wayne, one in Indianapolis and a mail order department that ships all over the world. In 2010, DeBrand officially launched its Wholesale Division, which now supplies products to retailers in all 50 states and beyond. Only the highest quality ingredients are used, from imported European chocolate to fresh local ingredients and inclusions from all over the globe. Each product is carefully and beautifully packaged and presented in retail stores that deliver first-class ambiance and outstanding customer serv- ice centered on "The Golden Rule." From Owner and Founder, Cathy Brand- Beere's childhood home to the current 30,000 square foot corporate and manu- facturing headquarters, the cornerstone of DeBrand remains a steadfast commit- ment to excellence and a passion for per- fection. The three most popular chocolate collections are available not only in beau- tiful gift box collections, but can also be purchased in bulk. The Classic Collection is ideal for those who appreci- ate quality and tradition. Timeless favorites make up this most popular collection, including luscious caramel variations, pure fruit creams bursting with wonderfully intense flavors, as well as re- inspired traditional selec- tions such as PB&J, maple and strawber- ry with rhubarb. The Truffle Collection is perfect for the ultimate chocolate lover! These 12 incredible variations seem almost too beautiful to eat ... almost. Each oversized piece is individually and artistically designed, but their true beauty lies with- in. Each silky, rich truffle is like a petite, luxurious chocolate dessert. The Connoisseur Collection is created for those who have an appreciation for diverse flavors, tex- tures and taste combi- nations. By creating unique combinations of spices and rare ingredients found locally and from around the world, this extraordinary collection of chocolates, with its unpredictable textures and tastes, will take you to a new level of chocolate appreciation. For more information, email wholesale @debrand.com, go to www.debrand.com or call 260.969.8331. The French Farm Expands Pasta Selection The French Farm has expanded its Italian pasta selection to include Verrigni. Rooted in quality and tradition, Verrigni's bronze cut pastas have superi- or texture and flavor. Verrigni has been producing high- end pastas for 110 years. Considered one of the ancient "Pastifici Abruzzesi," Verrigni has started a new phase by expanding its product line and refreshing its packaging. The highest quality ingre- dients and traditional production meth- ods have been carried over into the refresh, as this is the heart of the compa- ny. Today, the superior quality of the pasta is rooted in selecting the highest quality durum wheat, which is exclusive- ly Italian. The wheat comes from the Abruzzo region, from a family owned farm. Verrigni prides itself on its tradi- tional pasta making style. The wheat is still to this day stone ground using water from the Gran Sasso and then it is air- dried using the drying cabinets invented by the founder's son. Along with high quality durum wheat, the pastas are bronze cut, meaning the dies used to cut and shape the noodles are made from bronze. The bronze cut gives the noodles a coarser texture. The coarse texture allows the noodles to hold onto the sauce. Verrigni truly takes Italian pasta to the next level in terms of quality and tradition. With seven different noodle shapes to choose from, The French Farm has an option for all your pasta needs. Whether you are searching for a classic spaghetti shaped noodle, or something a lit- tle more unique like the Radiatori, these high-quali- ty pastas will exceed your expectations. All of the noodle shape options from Verrigni come packaged in cases of 12 and pair fantasti- cally with Frantoi Cutrera's Norma Tomato Sauce or La Favorita's Genovese Pesto. For more information, go to www .thefrenchfarm.com. Divella Offering Full Italian Program for Retailers, Foodservice Distributors Divella was founded in 1890 in a small village near Bari in the Southern region of Puglia. Over the years, the Divella family business has become the No. 2 pasta brand sold in Italy. This is thanks to the successful blend of tradition, top- quality raw materials, up-to-date technol- ogy and enthusiasm. To guarantee the quality of the pasta, Divella starts by milling its own semoli- na in its on-site mills, using the highest quality durum wheats. It is this special mix of wheats which gives the pasta a natural, bright yellow color with a high protein content with a great texture and fantastic flavor. Apart from being No. 2 in Italy, Divella also exports to over 140 coun- tries. Its name is closely associated with the Mediterranean diet: the best flavor, the highest quality and the healthiest foods. The company's mission is to spread excellent food throughout the world. Its philosophy can be summarized in its constant search for high quality standards which it has been work- ing on for over four gen- erations. Divella produces a wide range of pasta shapes to suit all prefer- ences and which can happily adapt them- selves to a wide variety of ethnic cuisines. From the classic spaghetti and penne, to egg-based pasta, the "classy" bronze extruded pasta, whole wheat and gluten free pasta, vegetable enriched pasta and the latest ARTISANAL line (a new, slow-dried pasta which, when boiled, has the texture and consistency of fresh pasta, with- out the refrigerated-storage prob- lems of truly "fresh pasta"). It also offers a complete range of canned and bottled tomato products, bis- cuits, extra virgin olive oil, rice, couscous and vinegar. In 2017, the company opened a new warehouse in Los Angeles to support the already existing New Jersey location. For more information, contact the North America Office at info@divellausa.com or call 347.725.4096.