Oser Communications Group

www.gourmetnews.com n JUNE 2019 GOURMET NEWS 6 6 Introducing Hammond's Licorice and Sour Bites Hammond's Candies, a Denver, Colorado- based confectioner that has been delighting candy lovers with gourmet treats since 1920, has launched a collection of delectable Aus- tralian-style Licorice bites and tempting Sour Bites. The soft, perfectly bite-sized black licorice and red licorice pieces are packed with rich, delicious flavor. For those who crave some- thing sour, the chewy Green Apple Sour Bites and Blue Raspberry Sour Bites are guaranteed to become a favorite. "Our new Licorice and Sour Bites gave us the opportunity to enter another candy cate- gory we're really excited about," said An- drew Schuman, President and Chief Executive Officer of Hammond's Candies. "Our customers were asking for both red and black licorice, and since launching the new Aus- tralian-style bites earlier this year, the feedback has been outstanding." Schuman adds, "Our mouth-watering, tangy Sour Bites are also getting rave reviews. Fans can't resist the tasty sweet and sour combination. It's been great to see how well these new treats are being received." Hammond's Licorice and Sour Bites are now shipping to retail stores across the coun- try. Each flavor is available in a 7-ounce bag, in a case pack of eight, with a sug- gested retail price of $5.95 each. To place your order for Ham- mond's Licorice and Sour Bites and to inquire about other new Hammond's products for 2019, call 800.CANDY.99 (800.226.3999). Visit Hammond's Candies at booth #5864. Follow Hammond's Candies on Facebook at www.facebook.com/hammondscandies and Instagram at @hammondscandies. Ariston Introduces New My Dressing Center By Tom Doukas, Owner, Ariston Ariston My Dressing Center is a new, patent pending and amazing technology for your high traffic stores. Ariston Dressing Center is targeted to tech savvy Millennials and is easy to use for all age groups at the same time. In today's challenging and ever-changing retail market, there are a lot of factors when a store decides to add more products or ap- paratus to sell existing products with a new twist. When I designed Ariston's Dressing Center, I had my customers' thoughts and concerns in mind. With the Dressing Center, I will provide my customers six different products with the thousands of combinations they can make with those six items in a very small space. I am also providing a touch- screen with recommendations for pairings, which is something customers always asked for. "What can I pair my oil with?" is the most common question from the Ariston consumer. Furthermore, The Ariston dress- ing center can mix up to two oils and two balsamics at the same time in the same bot- tles at any percentage that the consumer wishes. Imagine how many different prod- ucts and countless combinations they can make. Imagine the satisfaction and entertainment of your customers making their own personal dressing. It gives them empowerment and the feeling that they are in charge of their own choosing. No predeter- mined recipes were thought of in a laboratory and put into a bottle. Additionally, your customer gets few, non-GMO, gluten-free, clean 100 percent natural ingredients of their own liking. Imagine if they mixed oil and balsamic along with garlic infused olive oil and fig infused balsamic vinegar. They can take this mix, place it in their blender and add pitted Kalamata olives, capers, scallions, mustard, one anchovy and blend it for a few seconds – instant gourmet salad dressing. The sky is the limit. How about giving your cus- tomers some recipes? At My Aris- ton Dressing Center, they can choose from a number of different recipes and email it to their smart- phone instantaneously. They can go home, print the recipe or sim- ply view it on their phone and ex- ecute the recipe then and there. Lastly, let's get together and change the game for the benefit of your store and your customer. Ariston My Dressing Center gives your stores the cutting edge in gourmet food and new technology. This experience can only happen in your store – not online. Visit Ariston at booth #5410. For more infor- mation, go to www.aristonspecialties.com. Fratelli Pinna Celebrates 100 Years For a century, Fratelli Pinna has been hand- crafting sheep and goat milk cheeses on the Mediterranean island of Sardinia, Italy. Founded in 1919 by brothers Giommaria and Francesco Pinna, today Pinna is a fourth- generation family-owned company, and the largest sheep milk producer in all of Italy. Milk from grass-fed sheep and goats is de- livered daily from shepherds all over the is- land. These sheep and goats graze freely in the rolling hills and flatlands, feeding on indige- nous wild grasses and herbs. The aromas are then transferred into the milk, giving it a uniquely complex and herbal flavor. Sheep milk is high in protein, calcium, potassium and Vitamins A, D, E, B and C. Both sheep and goat milk are easier to digest than cow milk. Traditionally known for its Pecorino Ro- mano, Pinna has a wide vari- ety of cheeses, including fresh, aged and DOP sheep cheeses, as well as fresh and aged goat cheeses. Fratelli Pinna combines traditional cheesemaking methods with highly sophisticated and modern technology, making for an exceptional line of cheeses. Since 1919, the company has been commit- ted to spreading the authentic taste of Sar- dinia around the world. Fresh product, such as traditional hand-ladled sheep milk Ricotta Fresca, is exported weekly by air from Italy. All Pinna cheeses are available through InterSource, a distributor with warehouses in New Jersey, Wisconsin and California. InterSource – great cheese ... better service! Visit Fratelli Pinna at booth #574. For more information, go to www.fratellipinna.com or email sales@inter-sourceinc.com. Discover the Art of Sugar with Canasuc Since the early '90s, Canasuc has been re- vamping the coffee break to include a French touch of elegance and originality. When dis- covering the candy stick, the Founder of the company, Pierre Bosc-Bierne, had the idea to use it instead of the spoon in his everyday hot drinks. After several prototypes, his image of a Rock Candy Stick was born. Quickly, Canasuc evolved and became a unique creator and designer of sugar, offer- ing many shapes and colors. Each piece of sugar is sculpted with a tra- ditional French savoir-faire as it takes many mock-ups to create the perfect final sugar. The secret of this process is closely guarded by Canasuc, as it requires a great deal of ex- perience, dexterity and patience to create these sugars. Each sugar-piece is molded by hand and packed into signature window boxes. From creation to production, the process of the Art of Sugar by Canasuc is in- spired by a traditional savoir-faire and a French culture of elegance, deli- cacy and refinement. Over time, its Toasting Hearts sugar became one of Canasuc's signature sugars. Designed to hang on the rim of the mug, glass or coffee cup, they will add cheer and love to every single drink. Available in two sets of colors – white and amber or white and red – they will be the perfect complement to any beverage. They will stand out on your shelves and attract the eyes of your customers to be- come the subject of conversation. The French Farm offers seven original shapes and colors: hearts, flowers, teapots, roses, emojis and Paris Charms that will be the perfect addition to your shelves. They all come pack- aged 12 in a case and will pair perfectly with the teas from Nina's Paris, Happy- Lab or Thes de la Pagode. Visit The French Farm at booth #672. For more information, go to www.thefrenchfarm.com. Vertullo Imports: Sourcing the Finest Italian Ingredients Vertullo Imports sources high quality spe- cialty items from all over the world, leverag- ing longstanding supplier relationships and robust networks. While it truly is all over the map, a high concentration of its items is sourced from Italy. To ensure attention to craftsmanship, quality, authenticity and taste, Vertullo Imports even has overseas staff headquartered in Italy to help source and in- terface directly with its Italian suppliers. Every region has its own distinctive style of cuisine and the goal of Vertullo Imports is to bring a myriad of authentic Italian flavors to your dishes. Italy is synonymous with pasta; however, Northern Italy is actually known for its rice and polenta. Vertullo Imports offers Arborio and Carnaroli Rice, Pearled Italian Farro, Quick Cooking Polenta and more. In addi- tion, it also offers a line of frozen, ready to cook and serve Risottos, available in Parme- san, Broccoli & Cauliflower, Porcini Mush- room and Saffron. Southern Italy is all about olive oil. Vertullo Imports' Mediterranean Blend Extra Virgin Olive Oil has a buttery fla- vor and fruity aroma. Enjoy it as an ingre- dient in dressings, soups and sauces or driz- zle over pasta, fish and grilled vegetables. In addition to the olive oil, the company also has a line of truffle oils. Vertullo Imports certainly can't talk about its Italian ingredients without mentioning its Balsamic Vinegar of Modena. Add an extra layer of depth, acidity and bright- ness to dressings, sauces, mari- nades, stews and more with its flavorful line of vinegars. Head south to Sicily and enjoy Vertullo Imports' Arancini rice balls. Each is blended with local mozzarella and Parmesan cheese and rolled in Italian breadcrumbs. If you're looking for authentic Italian in- gredients to elevate your next dish, look no further. Vertullo Imports is your source for the finest ingredients across the different re- gions throughout Italy. For more information, visit booth #3252.

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