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Seattle Gourmet SEE PAGE 22 Uncle Steve's SEE PAGE 22 Bongiovi SEE PAGE 20 G OURMET N EWS T H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y ® Continued on Page 20 Continued on Page 18 Continued on Page 18 Bongiovi Brand Sauce Supports Family Charity Continued on Page 20 Sauces 'n Love has fi- nally turned gluten- free pasta dining into a true gourmet expe- rience with a line of fresh, gluten-free pas- tas and raviolis sold in the refrigerated sec- tion alongside its award winning line of fresh pasta sauces. Sauces 'n Love Lin- guine, Rigatoni, Ricotta and Lemon Ravioli and more make for a more delicate, refined and upscale experience comparable to fresh home or restaurant-made pasta. Gluten-free shoppers are already mixing and matching their favorite Sauces 'n Love sauces and pasta varieties for unforgettable lunches and dinners. According to market researchers, the gluten-free retail marketplace has reached an impressive 34 percent compound growth rate. Gluten-free consumers also tend to be more affluent than your average consumer, and that's why so many popular retailers are excited that a gourmet gluten- free fresh pasta is available from a high-end Pasta Sonoma: Makers of Fine Artisanal Pasta The Italian Sauce Made with Italian Tradition The federal Food and Drug Adminis- tration has an- nounced that it proposes to require that nutrition fact labels on packaged foods include a decla- ration of added sugars "to provide con- sumers with information that is necessary to meet the dietary recommendation to re- duce caloric intake from solid fats and added sugars," according to the agency's announcement published in the Federal Register in March, 2014. If and when that proposal becomes a federal requirement, the labels on Uncle Steve's Italian sauces will report that the sauces contain the same amount of added sugars they always have – zero. The recipes for the sauces came from Steve Schirrippa, actor, author and creator of the sauces, who's better known as his character, Bobby Baccalieri on the hit tele- vision show "The Sopranos." He got the recipe from his mother, who has since Founded over a quarter century ago by husband and wife team Don and Susan Luber, Pasta Sonoma pioneered specialty pastas nationally, crafting classic Italian and natural, flavored pastas with ingenuity and dedication to Old World artisan pro- duction techniques. At the heart of their success lies a philosophy that emphasizes conscientious attention to detail and un- wavering commitment to perfection. Using classic Italian processes and only the highest-grade premium flour milled from the freshest of American-grown wheat, Pasta Sonoma mixes in small batches for superior quality control. Slow, low-temperature drying ensures consis- tency and quality, resulting in the perfect al dente texture in every plate of pasta. A top seller for leading retailers, spe- cialty stores and private label customers across America, Pasta Sonoma specializes in developing new flavors and custom shapes, along with traditional Italian pas- If there was one thing the Bongiovi family heard over and over again in recent years while feeding everyone from friends and neighbors to celebrities and the occasional world leader, it was this: "You need to bottle this sauce!" Maybe it was the smell of the sautéed garlic and onions that filled the air while the large pot simmered or simply the idea of a dish that could bring everyone to the table together, but it's as if there's some- thing magical about it, according to John Bongiovi, Sr., father of the musician who's made his family name, if not its tra- ditional spelling, famous. After years of encouragement, Bon- giovi agreed to produce his family's clas- sic pasta sauces with the caveat that a portion of the proceeds be donated to charity. Bongiovi Brand ® was created to help Gluten-free Pasta from Sauces 'n Love Continued on Page 20 Continued on Page 20 Racconto: Authentic Italian Family Recipes Les Moulins Mahjoub: Hand Made and Authentic Pastas Les Moulins Mahjoub is a third-generation family- owned and operated farm located in Tebourba, Tunisia. Its introduction to the U.S. market began in 1998 when long-time im- porter Rogers Collection brought in the first shipment. "Their dedication to the land, their em- ployees, and their commitment to produc- ing only the highest quality products were key indicators that they were exactly the type of producer we seek," remarked Car- rie Davenport, Managing Director for Rogers Collection. "When Les Moulins Mahjoub consulted us about the impor- tance of certifying their products organic, we encouraged them to seek certification, and since they had been following such pure agricultural practices, their transition to organic was seamless. Les Moulins Mahjoub has a philosophy that already in- corporated no chemicals and using crop rotation to maintain soil quality, etc. Little Continued on Page 18 Get to Know Award-Winning Importer Italian Harvest Imagine one com- pany that partners directly with produc- ers throughout Italy to deliver the best specialty foods of each region. If you haven't taken the time to check out Italian Harvest, this five-time sofi Award-winning importer, is well worth getting to know. Founded in 2000, Italian Harvest main- tains its mission of sourcing authentic products from family-run farms and facto- ries that grow, cultivate and produce food that is local and traditional. This is evident in a line of regional and hard to find spe- cialties that reflect the real taste of Italy. The company also offers a well-curated line of 100 percent Italian-grown and -pro- duced olives and extra virgin olive oils. The quality, elegance and authenticity of a well rounded line bring the true charac- ter of Italy to the retailers that carry their products. "We often hear from clients who share stories of customers exclaiming that a particular product of ours was just like For more than four decades, the Mugnolo family has been hand-selecting natural and organic products throughout the villages of Italy to deliver authentic Italian tastes to the Ameri- can table. The family of brands includes Racconto, Bella Terra USDA-certified organic pastas and Riserva Sauces and Pestos. The full line of Racconto authentic Italian products includes natural pasta, olive oil, tomatoes, cheese, vinegar, pesto, bruschetta, cookies and wines from across Italy. "We have a passion for food and family here at Racconto," says Owner Lee Mug- nolo. "We are always striving to deliver the finest Italian foods while also delivering fresh new tastes and innovative products to the American table. We believe dining should be experience, one that brings fam- ily and friends together and creates great moments. We want to deliver foods with the finest ingredients and true Italian tastes to contribute to these experiences." Sunrise Creative Gourmet: A Family Tradition Guilio Forti, an accomplished baker in Rome for more than 30 years, left his native Italy in 1910 to seek opportunity in America. His dream led him to the Minnesota Iron Range town of Hibbing, where in 1913 he founded the Sunrise Bakery and grew his business by delivering Italian and Vienna bread by horse-drawn carriage to the vari- ous neighboring mining communities. Eventually, working with his son Vin- cent, Guilio passed on his half century of Old World baking experience to a second generation. Vincent then broadened the bakery's product line by developing a wider variety of specialty breads to accom- modate the diverse immigrant population of northern Minnesota. These included biscotti, ciambelli, strudel and Sunrise's signature bakery product, potica, an east- ern European rolled walnut bread. With his own son Thomas working at his side, Vincent and the Forti family P A S T A & P A S T A S A U C E B U Y E R S G U I D E Continued on Page 20

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