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www.gourmetnews.com n JUNE 2019 GOURMET NEWS 1 0 4 company that combines fresh, simple, all- natural ingredients with original and sophis- ticated flavors and a deeply-satisfying crunch to keep you coming back for more. In other words: it's all about the basics with Jan's Crisps. This philosophy starts the ingredient list. These crunchy crackers are born from flour and water – all natural, un- processed and free from GMOs, and about as uncomplicated as can be. Simple doesn't mean they aren't full of exciting flavor, of course; each of these rustic crackers has its own unique combination of nuts, herbs and seeds working together to create a rich flavor experience that's landed Jan's crackers on the radars of some of the finest restaurants throughout the country. Jan's Original Cranberry Pistachio com- bines the tartness of dried cranberries with the buttery texture of roasted pistachios. It's also loaded with toasted flax seeds and pumpkin seeds that bring a bit of extra creaminess to the crunch. A sprinkling of rosemary brings it all together, lending a bit of earthy "farmhouse" feel to your everyday snacks while adding refinement that makes these crackers a perfect companion for the finest cheeses or charcuterie. Jan's Salted Almonds replaces the cran- berries and pistachios with golden raisins and almonds and adds a touch of sea salt that's balanced out the sweet with a bit of salty. Sesame Citrus brightens things up with a splash of lemon, with black and white sesame seeds to create a touch more crunch. That crunch is another big part of what makes Jan's crisps so difficult to put down. It's created through Jan's double-baked process; after the dough is rolled and baked, it's sliced super thin – before being put right back in the oven and baked a second time through. The result? The super crisp, super crackly bite that Jan's Farmhouse Crisps are known for. Along with each cracker's sim- ple-but-sophisticated flavor, this crunch is what makes them such an addictive snack – whether topped with your favorite cheese or munched on straight out of the box. Try a box or two for yourself. Keep one in the pantry to snack on or serve them at your next dinner party and see why so many people have fallen in love with these crisp, tasty crack- ers where simple, unprocessed ingredients let the delectable, natural flavors shine through. Visit Jan's Farmhouse at booth #770. For more information, email info@jans farmhouse.com or call 508.660.2200. Jan's Farmhouse (Cont'd. from p. 1) generation, Monti Trentini is committed to combining the introduction of new tech- nological innovations with ancient knowl- edge and wisdom, in the production of genuine, high quality products, because the art of cheese making is at the center of its production and ageing processes. The cheesemaker's ability to make the right decisions, such as assessing the environ- mental factors of where the milk comes from and seasonal influence, the charac- teristics of the cheese and checking the temperature and humidity, is of the utmost importance. Monti Trentini is highlighting its Lagorai cheese, made exclusively with Italian moun- tain milk. It has a soft, delicate texture with a white or light straw-like color and is made with full-fat milk. In addition, Monti Trentini is featuring some of the most acclaimed cheeses that it produces: Caciotta's in various flavors, Le Malghe di Vezzena – a unique delicacy for cheese experts and gourmets, exclu- sively from the Trentino valley of Vezzena in the Dolomites. It is also dis- playing its famous and award-winning cheeses: Asiago, Grana Padano, Pro- volone and others. Monti Trentini is also presenting its line of organic cheese: Asiago, Grana Padano, Pro- volone and Pecorino Romano. Visit Monti Trentini at booth #2821. Monti Trentini (Cont'd. from p. 1) Topper Sauce. This new infusion of flavor was created from Mediterranean derived sun dried tomatoes and Southwestern grown and smoked chipotle peppers. Combining the two ingredients created a sweet and smoky flavor that had to be added to the Bella Sun Luci brand. "Today's foodie culture is looking for au- thentic flavors to create new cooking expe- riences. Adding this product to our lineup shows how Mooney Farms is constantly lis- tening to our customers and creating unique, but also on-trend products to bring to store shelves. We saw that there was a need for a diverse sauce that would bring flavor to al- most any dish. It's not only innovative, but it's also a huge crowd pleaser," says Mooney Farms President Mary Mooney. Bella Sun Luci Sun Dried Tomato Chipo- tle Topper Sauce can be used on vegetables, tossed as a smoky pasta sauce, topped on a taco or a burrito, or simply spread on a sand- wich for a delicious kick. With this kind of versatility, it's no wonder Bella Sun Luci Sun Dried Tomato Chipotle Topper Sauce has al- ready been a huge hit. Bella Sun Luci is a line of premium Mediterranean-inspired products created from authentic family recipes. The line includes a variety of deliciously sweet sun dried toma- toes, sun dried tomatoes in olive oil, pasta sauces, bruschetta spreads, new Chipotle Top- per Sauce, estate-grown olive oil, risotto and marinades. Bella Sun Luci is produced by Mooney Farms, a third generation, family- owned company based in Chico, California, that is rooted in quality, integrity and family values. Mooney Farms is the premier producer of sun dried tomatoes in the United States. Visit Bella Sun Luci at booth #2365. For more information, go to www.bellasunluci.com. Bella Sun Luci (Cont'd. from p. 1) Principe the identity of a true Italian im- porter. Most companies make products in the USA while trying to recreate the authen- tic Italian flavor profile. Why go there when you can go straight to the source for the best quality and best tasting products from Italy? As trends continue to evolve, consumers are looking for healthier call outs when mak- ing food purchases and are always on the run. Principe Foods has addressed this by de- veloping an entire line of new pre-sliced grab and go items. All of the new pre-sliced offer- ings developed will have the claims of the highest quality of antibiotic free meat pro- tein. That means that all the hogs are raised by the terms of the Animal Welfare Act. The farm has a unique environment where ani- mals are raised naturally, free from antibi- otics and chemical hormones, and enjoy a 100 percent vegetarian diet. The animals have plenty of green pasture to roam and root outside. The farm we partner with always maintains sustainability and giving back to the environment and their communities as top priorities. In addition to being antibiotic free, the products also have a clean label, with no sodium nitrate or nitrite. By identi- fying these call outs, Principe Foods has made it much easier for that consumer to choose their preference for a healthier alter- native versus the competition. Let's review the products. From salami, to imported prosciutto, Italian hams, mor- tadella, porchetta and pancetta options, Principe Foods has the most extensive, con- sumer-friendly items that everyone will be asking for. Products range from the 1-ounce grab-and-go to 3-ounce, 4-ounce and as much as 1-pound to 3-pound party packages. In addition, the items come in European packaging of the 3-ounce vertical oval and 1- ounce mini oval, making it much easier for today's consumer to identify these Italian prod- ucts, as no one else in the industry has adopted such a unique packaging concept. Both product lines have a shingle format, which allows the product to be straight without falling when merchandising. The 3-ounce has a removable pull-out tray, which makes it easier for the con- sumer to present the product in its true form, while the 1-ounce comes in a case ready dis- play, making it easier for supermarkets and convenience stores to merchandise. We all lead very fast-paced lives. Principe Foods has just made it easier for that true Italian consumer to grab and go. Visit Principe Foods at booth #1040. Principe (Cont'd. from p. 1) raw materials, up-to-date technology and enthusiasm. To guarantee the quality of the pasta, Di- vella starts by milling its own semolina 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 tex- ture and fantastic flavor. Apart from being No. 2 in Italy, Divella also exports to over 140 countries. 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 working on for over four generations. Divella produces a wide range of pasta shapes to suit all preferences and which can happily adapt themselves 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 en- riched pasta and the latest ARTISANAL line (a new, slow-dried pasta which, when boiled, has the texture and consistency of fresh pasta, without the refrigerated-stor- age problems of truly "fresh pasta"). It also offers a complete range of canned and bottled tomato products, biscuits, extra virgin olive oil, rice, couscous and vine- gar. In 2017, the company opened a new ware- house in Los Angeles to support the already existing New Jersey location. For more information, contact the North America Office at info@divellausa.com, call 347.725.4096 or visit booth #1672. Divella (Cont'd. from p. 1) semolina flour. Seviroli uses real imported cheese and its fillings are generous, so much so that each Seviroli ravioli is more than two-thirds filling. You will never taste empty fillers. Seviroli Foods guaran- tees that each bite will fill your mouth with a burst of flavor. Seviroli Foods' new Signature Reserve Line is no exception. The company is proud to introduce this new premium line of ravioli that includes the following items: Porcini & Truffle Ravioli: These luxurious ravioli are nutty with a strong, earthy flavor and aroma. Toss in a brown butter and sage sauce or white wine, garlic and butter. The options are endless with these delicious, sun- flower-shaped ravioli. Burrata Ravioli: A twist on traditional, cheese-filled ravioli, Burrata Ravioli are stuffed with handmade Burrata cheese and Ricotta, creating a unique and flavorful taste with every bite. Seviroli uses a double belly die, which creates an extra-large pocket for the filling. Artichoke & Pesto Ravioli: Creamy pesto with bright and tender artichokes make for a perfect pairing. Seviroli blended these to- gether to create a delicious ravioli with a vel- vety bite. Smoked Bacon, Pea & Mascarpone Ravi- oli: The pasta is rolled very thin and tender, yet with the perfect "al dente" texture. The smoked bacon and pea filling is an excellent juxtaposition to the delicate pasta, adding a salty, savory and smoky flavor. Sausage & Broccoli Ravioli: Seviroli fills each round ravioli with mild Italian sausage, fresh broccoli and a rich blend of Parmesan and Ricotta cheese. With each of its pastas, Seviroli uses an ad- vanced IQF (Instantly Quick Frozen) method that locks in freshness, so with its new Sig- nature Reserve Line, you can serve premium ravioli that tastes like it was made from scratch in your kitchen, only in minutes. Se- viroli's commitment to high quality, authen- tic ingredients is a difference you can taste. Visit Seviroli Foods at booth #3252. Seviroli Foods (Cont'd. from p. 1)