Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n MARCH 2020 n GOURMET NEWS N H 1 0 4 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 the company truly is all over the map, a high concentration of its items are sourced from Italy. To ensure at- tention to craftsmanship, quality, authenticity and taste, it even has overseas staff head- quartered in Italy to help source and interface directly with Italian suppliers. Every region has its own distinctive style of cuisine and Vertullo Imports' goal 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. Ver- tullo Imports' Mediter- ranean Blend Extra Virgin Olive Oil has a buttery flavor and fruity aroma. Enjoy it as an ingredient in dressings, soups and sauces or drizzle over pasta, fish and grilled vegetables. In addition to its Olive Oil, the company also has a line of Truffle Oils. Vertullo Imports 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, marinades, stews and more with the company's flavor- ful line of vinegars. Head south to Sicily and enjoy Vertullo Imports' Arancini rice balls. Each is blended with local moz- zarella 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. Bella Sun Luci Sun Dried Tomato Chipotle Topper & Sauce Mooney Farms, the original California Sun Dried Tomato Company, recently introduced Sun Dried Tomato Chipotle Topper Sauce to its line of Bella Sun Luci products. The new product has been a huge success at trade shows and tastings around the country and is shaping up to be a great addition to Mooney Farms' product line up. While searching for an interesting way to incorporate sun dried tomatoes into a spicier dish, the Mooney Farms team looked to chipotle peppers from the Southwest. The two vine-grown vegetables, from opposite sides of the world, made for a harmonious marriage. The richness of the sun dried tomatoes cou- pled with the smoky heat of the chipotle pep- pers created an unparalleled flavor profile. "The versatility of this sauce is unparal- leled," says Chef Richard. "We have tried it on vegetables, pasta, hamburgers, fish tacos, in dips, as a spread, on top of grilled steak, on chicken and more; these dishes were all enhanced by the mouth-watering flavors of this new sauce." Chef Richard and Mooney Farms have been producing recipe videos to help con- sumers see the many ways in which this sauce can be used. These top-down videos are a large part of the Bella Sun Luci mar- keting, and have made a huge impact on helping educate customers about their prod- ucts' uses. Be on the lookout for more videos about the chipotle sauce soon. Bella Sun Luci is a line of premium Mediterranean-inspired products created from authentic family recipes. The line in- cludes a variety of deliciously sweet sun dried tomatoes, sun dried tomatoes in olive oil, sun dried tomato chipotle sauce, pasta sauces, bruschetta spreads, estate-grown olive oil, risotto, marinades and new vegan jerky. 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. For more information, go to www.bella sunluci.com. Le Bon Magot Launches Foodservice Packs The embrace of Middle Eastern/Mediter- ranean/North African and South Asian fla- vors makes Le Bon Magot's heritage recipes and approach to producing small batch condiments entirely relevant in 2020. The expansion of its line from 3-ounce and 7- ounce retail sizes to include 58-ounce tubs means that the line of six (soon to be seven) chutneys and preserves is now available for food service applications. User friendly for all types of foodservice outlets (ready to eat counters, bakeries/patisseries, restaurants/ hotels, aircrafts/yachts, etc.), the packaging is light and both odor as well as stain free. From viennoiseries and bread puddings to soups and stews or simply including them at breakfast buffets, incorporating these items into an operation's go-to recipes can reduce labor costs, make prep time more efficient and add desirable flavor enhancements. Products include: Brinjal Caponata – Pur- ple Aubergine (Eggplant) with Cumin & Curry Leaves; Carrot and Fruit Conserve with Coriander & Jaggery; Lemon-Sultana Marmalata with Caraway & Saffron; Sour Cherry and Pomegranate Conserve with Cocoa, Mahleb & Orange Flower; Spiced Raisin Marmalata with Ras al-Hanout & Smoked Cinnamon; Tomato and White Sul- tana Chutney with Ginger & Garam Masala; and White Pumpkin and Almond Murabba – Preserves with Cardamom & Vanilla. Le Bon Magot is a multi-award winning, woman-owned specialty food producer op- erating out of Hopewell, New Jersey. "Magot" (mă-gō′) or "the hidden treasure," specializes in African, Middle Eastern and South Asian inspired condiments and culi- nary ingredients: caponata, chutney, conserve, mar- malata, preserves, tapenade and dressing. Expect to taste fresh, locally sourced produce and sweet, sun-dried fruit blended with the best quality oils, vinegars and spices sourced through specialist traders and ateliers from around the world. Each mouthful takes diners on a culinary journey to a different part of the Spice Route, offering distinctive flavors created from unique spice blends, unusual ingredients and innovative treatments of traditional recipes. Crafted preserves and relishes are made in small batches from heritage recipes using high-quality seasonal produce, custom- blended aromatics and no preservatives. They have the added benefit of being gluten- free and vegan friendly. In addition to the distinctive look and taste of the products, a notable feature of the condiments is an enduring shelf-life, which has been achieved through classical, proven cooking and preserving techniques (e.g. pickling, tem- perature control, oil, sugar). The products are made in the heart of wine country on the North Fork of Long Is- land where they benefit from sourcing ingre- dients of the surrounding wineries, including the Wölffer Estate Vineyards, Sagaponack, New York. Le Bon Magot is fiercely proud of its sup- ply chain and chooses suppliers carefully. It collaborates with B-Certified Corporations, like Rumi Spice, fair trade organizations and other small entrepreneurs, like La Boîte NY, who are focused on superior quality ingredi- ents and support ethical practices. For more information, go to www.lebon magot.com or follow the company on Face- book, Instagram and Twitter (@lebonmagot). The Inimitable Le Gruyère AOP Switzerland In 1115 A.D., a cheese was discovered in western Switzerland – a region with rolling fields, scenic mountains and a majestic cas- tle. This place, Gruyères, is the origin of the only true Le Gruyère AOP, with the unri- valed quality and flavor known the world over for more than 900 years. How was cheese 'discovered'? In the old times, the farmers couldn't keep the milk their cows produced for very long without spoiling, so they decided to try to produce something that would last longer. The result was cheese, and in particular, Gruyère. They soon discovered that this cheese, because its taste was unique and very appealing, could be exchanged with others for goods, services – even soldiers. As time went on, Gruyère became fa- mous for its unique flavor, and like most exceptional things, fame begat imitation. Cheese makers from other countries tried to make their own Gruyère, even calling it by the same name, but they always pro- duced a cheese with a different flavor, which became very confusing. Gruyère had become not only popular, with a worldwide demand, but important to the region's economy as well. Something had to be done. The most consumed cheese in Switzer- land, and one of the most well-known in the world, is now – since 2001 – protected with an "AOP" designation, which in English means Protected Designation of Origin (PDO). This guarantees a clear ori- gin, a level of quality and a complete traceability back to the re- gion of production. Le Gruyère AOP Switzerland takes it a step further, and places markings on each wheel that enable it to be tracked to the specific dairy in the region that produced it. There is only one true Le Gruyère AOP, the incomparable cheese from Switzerland. The "Le Gruyère AOP" mark on the side of the wheel proves it. Today, Gruyère AOP is made in 170 small batches, with fresh, raw milk, and no additives or preserva- tives – it is 100 percent nat- ural. The same recipe is used from more than nine centuries ago, a time before the use of additives and synthetic feed and ingredi- ents were the norm. As such, Le Gruyère AOP is still tightly linked with the local, long-held traditions and terroir of Switzer- land. This is why each taste of Le Gruyère AOP is a unique experience, centuries in the making. For more information, go to www.gruyere.com, email interprofession@ gruyere.com or call +41 (0) 26 921 84 10.

• Cover