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GOURMET NEWS OCTOBER 2014 www.gourmetnews.com COOKING SAUCES 1 6 Felicetti's Spaghettoni Matt Monograno Felicetti Named 2014 sofi Award Finalist for Outstanding Pasta Felicetti is not just Italy's, but the world's largest supplier of 100 percent organic pasta. Your customers will love its excep- tional taste, aroma, quality and excellent nutritional value. Sauce naturally clings to each strand, making for a perfect pasta experience. The team at Felicetti pays supreme at- tention to three key components: flour, water and drying technique. This is the only pasta made with organically grown grains of mono origin. Each box of pasta can be traced back to an exact wheat field. This pasta's quality is the result of the Felicetti company's strictly controlled process, beginning with overseeing the harvest and continuing with its grinding and throughout the pasta production process. This spaghettoni is made with "matt," a rich variety of 100 percent durum wheat harvested exclusively from select farms in Puglia and Sicily; the spaghettoni is 30 percent wider than traditional spaghetti, giving it a nice toothsome quality. Felicetti pasta is unique, because it is made at the highest altitude and most northern position of any Italian pasta. This position allows the pasta to be made with crystal clear stream water obtained from high in the Dolomites and dried in pure unpolluted mountain air. Ideal for vegans, this pasta is fat-free, sugar-free and has extremely low sodium. In addition, the pasta is certified non-GMO, USDA organic and kosher. For more information, visit Felicetti online at www.felicetti.it. Also con- tact Massimo Cannas at Maxco International by phone at 949.230.6866, by fax at 949.481.9286 or by email at massimo@maxcointernational.com. Visit Maxco International online at www.maxco international.com. MarDona Spicy Spinach Dip: Great on Its Own or as a Recipe Addition MarDona Specialty Foods Ltd. has be- come known for its exotic and very different products. The com- pany's recently introduced Spicy Spinach Dip is a blend of spinach, some artichoke and spices – all blended together to make a great spicy dip that is also low-calorie and healthy. Use MarDona's Spicy Spinach Dip straight from the jar, or mix it with pasta. For a real dip treat, mix it with Velveeta Cheese to make a cheesy and spicy spinach dip. Or, for a cooler taste in dip, blend it with sour cream to make a cold spicy dip. MarDona Spicy Spinach Dip is also a great macaroni and cheese addition, perfect for craft- ing Spicy Spinach mac & cheese. Visit the company's website for the recipe. The team at MarDona Specialty Foods is excited to bring this new product to retail stores. For more information, call 855.OIL.SPRAY, or visit the company online at www.truffleoilsandmore.com or at www.mardonausa.com. Finish Off A Sweet Treat with Something Savory from Salty Wahine Salty Wahine Gourmet Hawaiian Sea salts, which are perfect for meats and vegeta- bles, have also become a favorite for many dessert chefs. Award-winning Salty Wahine products can add that extra touch to make your creation stand out. A chef favorite for providing a great fin- ishing touch is the company's Black Lava Hawaiian sea salt. Black Lava is a favorite finishing salt as seen on many Food Net- work episodes. It is used by many choco- latiers. The company's Li Hing Margarita salt is a favorite for a cake baker on Oahu, where it makes an appearance on pineap- ple upside down cake. Additional flavors from Salty Wahine include Hawaiian Rub, Pineapple Poultry seasoning, Hot Lava, Mango Java, Red Alaea, Passion Fruit Chile Pepper and Guava Garlic. Salty Wahine provides incentives for retailers to sell its products through free shipping of- fers. The company is a Kauai family busi- ness that has received a number of awards, including 2012 US SBA Hawaii exporter of the year, Kauai Economic De- velopment Board Business Plan Competi- tion Grand Prize Winner and Best Kauai Product in 2013 and 2014. For more information on Salty Wahine Gourmet Hawaiian Sea Salts, visit www.saltywahine.com, or contact owner Laura Cristobal Andersland by mail at P.O. Box 829, Hanapepe, Kauai, 96716, by email at info@ saltywahine.com, by phone at 808.346.2942 or by fax at 808.442.1120. Flavor Bombs Add Explosive Taste to Everyday Meals Flavor Bombs are a line of all-natural, fresh-frozen, gluten-free, low-sodium cooking bases that ignite an explosion of flavors when preparing memorable meals for family or friends. Flavor Bombs come in five explosive flavors that in- clude basil, sage, rosemary, mirepoix and soffritto, turning everyday dishes into gourmet meals. The products are the creation of Giovannina Bellino, a long-time entrepreneur and the owner of Goddess Gourmet, a Long Island-based natural foods company. Flavor Bombs provide consumers with an arsenal of ingredients making prepara- tion times shorter and cooking more en- joyable, flavorful and affordable. The p r o d - ucts are concen- trated blends of caramelized aromatics and fresh herbs in an extra virgin olive oil base that offers consumers a burst of fla- vors and aromas that works perfectly in their favorite recipes. Flavor Bombs are pre-cooked so consumers have the flexi- bility of using them to start or finish a dish. Flavor Bombs are now available nation- wide at chain supermarkets, independent supermarkets, gourmet food stores, club stores and foodservice operations. For more information, contact Giovannina Bellino at 516.369.7236, or email her at gio@flavorbombs.net.

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