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Restaurant Daily News Monday, May 20, 2019 7 8 Vertullo Imports Offers Highest-Quality Specialty Items An interview with Paul Vertullo, Chief Operating Officer, Vertullo Imports. RDN: Tell our readers a little bit about Vertullo Imports. PV: Vertullo Imports is a high-end importer and marketer, offering a wide array of specialty products and the high- est quality imported items. RDN: What types of items are you importing? PV: We import everything from man- darin oranges to truffle peelings. Fruits, vegetables, condiments, sauces, IQF frozen vegetables, appetizers and pasta, rice, grains and more. That list is always expanding. RDN: What's one thing you want people to know about Vertullo? PV: I want people to know that we scour the globe in search of the high- est-quality imported items. We know that every step is critical, from product development to procurement to deliv- ery. Our staff of culinary trained chefs, quality assurance and marketing and sales teams boast decades of experience successfully import- ing the highest quality items from around the world. While our brand is still in its infancy, our staff consists of seasoned experts that have been doing this for a very long time. RDN: What sets Vertullo Imports apart from its competition? PV: Above all else, we understand the importance of quality, flavor and con- sistency. Our eyes are on crop sensitiv- ity, currency fluctuations and trade reg- ulations. In addition to our culinary trained, U.S.-based staff, we also have staff overseas headquartered in Europe to interface directly with suppli- ers on quality and logistical issues. RDN: Can you tell our readers about some of the new items you're currently working on? PV: We're currently extending our line of Greek olives to include Sliced Kalamata Olive Rings and a Country Olive Mix. We'll also be introducing a White Balsamic Vinegar, Rice Wine Vinegars and Sesame Oil in the coming months. Visit Vertullo Imports at booth #5645. For more information, go to www .vertulloimports.com, call 516.222.6220 or email customerservice@seviroli.com. Amoroso's Is How Great Sandwiches Roll The quality of the bread you offer cus- tomers says a lot about the quality of your restaurant, sandwich shop, super- market, grocery store, sports or entertain- ment venue or foodservice operation. That's why Amoroso's Hearth-Baked Bread and Rolls will help attract new customers and enhance the reputation of your business. For more than 115 years, beginning in 1904 in Philadelphia, Amoroso's Baking Company and its authentic Italian Hearth-Baked Bread and Rolls have been the stuff legendary Philly cheesesteaks, hoagies, roast beef and roast pork sand- wiches made their reputations on. Over the past 40 years, that reputation has spread across the country and around the world. Amoroso's now offers its extend- ed shelf-life items that have been inspired by Amoroso's sandwich rolls in Philadelphia for commissaries and grab and go applications. Amoroso's is "Why Philly sand- wiches are world-famous."™ Now the classic Philly sandwich rolls, synonymous with Philadelphia-style sandwich- es, are available anywhere in the United States or around the world. So recognizable is the quality of Amoroso's frozen products, Philadelphia natives immediately recog- nize Amoroso's unique taste and high quality. With the resources and capacity to service both small and large businesses, supply fresh or frozen bread and rolls – even design custom products tailored to specific company needs – Amoroso's is the local Philly bakery that's an interna- tional resource. Now the rolls that made Philly sand- wiches world-famous are available worldwide. Amoroso's also offers a wide array of specialty goods, including, but not limited to, rye breads and other variety sliced breads, bagels, table breads, burger buns and more. Visit Amoroso's at booth #1835. For more information, call sales at 215.863.8815, email sales@amorosobaking.com or go to www.amorosobaking.com. Vermont Creamery St. Albans Wins Good Food Award Vermont Creamery was once again hon- ored with a Good Food Award this year, this time for St. Albans, a St. Marcellin- style aged cheese made from cows' milk. The awards shine a spotlight on the taste- making crafters at the forefront of deli- ciousness and social and environmental excellence. The awards were announced on January 11 at a ceremony held in San Francisco, California. This is the fourth Good Food Award for Vermont Creamery in the past five years. Previous winners include Bonne Bouche, the Creamery's flagship aged goats' cheese in 2014, Coupole in 2015 and Bonne Bouche again in 2017. "We are proud to earn the recogni- tion of the Good Food Foundation, an organization whose core values so close- ly align with our own," said Adeline Druart, President of Vermont Creamery. "Winning a Good Food Award affirms our com- mitment to social and envi- ronmental excellence and outstanding product quality." Further validating the company's core values, Vermont Creamery became a Certified B Corp in 2014; B Corps are businesses that meet the highest standards of veri- fied social and environmental perform- ance, transparency and accountability, using business as a force for good. Launched in 2016, St. Albans is the Creamery's first 100 percent cows' milk aged cheese and the first to receive Non-GMO Project certification. The uniquely American take on the French St. Marcellin is packaged in a ceramic crock for easy heating in the oven. When heated, the cheese becomes silken, like a mini fondue. Vermont Creamery's St. Albans was one of two Vermont cheeses to earn this accolade in 2019; Spring Brook Farm's Reading also took home a Good Food Award.