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GOURMET NEWS SEPTEMBER 2015 www.gourmetnews.com 1 8 BUYERS GUIDE something they had in Italy," says Co- owner Victoria Doggett. "To me this really speaks to the heart of Italian Harvest's mis- sion." The company is also the sole importer of Majani chocolates from Bologna, J. Gasco Italian Sodas from Piemonte, and Sardanelli tuna from Calabria along with eight lines of organic, regional specialty pastas. Italian Harvest also offers hard-to-find regional specialties such as Ligurian Rose Petal Pre- serve, Sicilian Bronte Pistachio Sauce and Salina Capers, Sardinian Honey Torrone and classic holiday Panettone and Pandoro from the ancient Gentilini factory in Lazio. Italian Harvest is also the first to intro- duce La Rosa gluten free pasta from Emilia Romagna. Made with rice and corn flours, these pastas come in bold red boxes and are available now. With a useful, informative website and great customer service, Italian Harvest stands out as a leader in the field of Ital- ian specialty imports. Learn more and stay current by visiting www.italianhar- vest.com and by following on Facebook and Pinterest. Visit Italian Harvest at the 2016 Winter Fancy Food Show in San Francisco, booth #4411. GN Italian Harvest (Cont'd. from p. 15) support the Jon Bon Jovi Soul Foundation, whose mission is to combat issues that force families and individuals into eco- nomic despair. The Bongiovi family invites everyone to join them in their fight against hunger and homelessness and to support the foundation to provide safe and afford- able housing options in the communities in which they work and to help the hun- gry and homeless to rebuild pride in them- selves and their communities. For more information, visit www .bongiovibrand.com. GN Bongiovi Brand Sauce (Cont'd. from p. 15) tas. Their mission: Perfect Pasta in Every Package. Here is a sampling of top Pasta Sonoma products, enjoyed by 4 million happy customers last year alone. Sweet Potato Fusilli Its corkscrew shape and natural flavor makes this unique fusilli a perfect pasta for baked dishes and pasta salads. The sweet potato gives it a lively, slightly sweeter taste and rich, all-natural color- ing, which holds up during cooking to look beautiful on the plate. Golden Egg Pappardelle The big sister of linguine and fettuccine, versatile pappardelle derives its name from the Italian verb pappare, "to gobble up," which is exactly what customers do with this broad, classic egg noodle that pairs beautifully with rich meat sauces or deli- cate seafood. This is Pasta Sonoma's most popular pasta. Whole Grain Wheat Fettuccine A staple in Italy, whole grain wheat pastas are rapidly growing in popularity in the U.S. Pasta Sonoma's premium, whole grain flour is milled in its entirety from 100 per- cent American-grown durum wheat, which gives this fettuccine – "little ribbons" in Italian – extraordinary flavor and texture. Golden Rigatoni The ridges that give this pasta its name – rigatoni means "ridged" in Italian – hold onto accompanying sauces and grated cheeses, making this shape a favorite in southern Italy and a standard in American kitchens. This rigatoni stays open and true to its shape during cooking, the sure sign of an exceptional noodle. Garlic Basil Linguine While most pasta is traditionally paired with meat and tomato sauces, linguine is often served with seafood and fresh vegeta- bles. The garlic and basil pesto flavor of this particular linguine is an enhancement to many recipes. A top-selling favorite for over 25 years. Spaghetti alla Chitarra This "square spaghetti" takes its name from how it used to be produced. The chitarra – or "guitar" in Italian – was originally a se- ries of wires inside a wood frame that cut the pasta into strips. Today the squared edges are created by special bronze dies, re- sulting in a true Italian classic. For more information on these or any cus- tom variety, under your own label or the Pasta Sonoma brand, visit www .pastasonoma.com. GN Pasta Sonoma (Cont'd. from p. 15) Italian Food Brands Set to Profit from Mediterranean Diet Trend New Dietary Guidelines coming out from the U.S. Food and Drug Administration this year will focus new attention on the Mediterranean Diet as a way for Americans to achieve a healthier balance between fats, sweets and total calories, and a number of specialty food producers are situated to take advantage of the phenomenon. Silano, for example, is a contemporary supplier of imported Italian foods. All products are sourced directly from Italy and best reflect the traditions and culture of their respective regions. Cured meat, cheeses, pastas, extra-virgin olive oil and hot cherry peppers were selected for their quality and consistency as the inaugural products for the brand. Cheeses include several varieties of cow, goat and sheep milk cheeses. Most of those offered represent authentic northern Italian culinary excellence, although as the prod- uct range expands, more cheeses from other areas of Italy are likely to enter the product line. The range also includes an exciting new line of seafood items produced in Italy. Many products are harvested from the Adriatic Sea in the upper region of Abruzzo. Seafood items include marinated anchovies, seafood salads, anchovy fillets, shrimp, cuttlefish, octopus carpaccio, salmon carpaccio, tuna, swordfish, salmon, mussels, squid, herring, mackerel and blue fish fillets, and salted anchovies in oil. The Pasta Chip line up from Vintage Italia takes a new spin on an Italian sta- ple by repositioning pasta as a snack food, which offers consumers an oppor- tunity to feel good about their snack choices as they participate in the conver- sation about the Mediterranean Diet. The chip line includes classic Italian flavors including Marinara, Alfredo, Spicy Tomato Basil, Garlic Olive Oil and Mediterranean Sea Salt, and its newest addition, Veggie, which is infused with actual vegetables that include spinach, broccoli and kale. All of the flavor choices are certified non- GMO, kosher, cholesterol-free, contain 60 percent less fat than a traditional potato chip and 20 percent less fat than pita chips and have 3 grams of protein. Four flavors (excluding Alfredo) are also vegan. Paesana is offering four ro- bust new pizza sauces in single- serve jars that contain enough sauce to dress a 16-inch pizza crust. The four flavors of new Paesana Pizza Sauces include Buffalo, White, Vodka and Classic. Paesana Buffalo Pizza Sauce brings boldness to the forefront, providing an excep- tionally zingy taste. Paesana White Pizza Sauce is ideal for making vegetarian pizza, boast- ing a deliciously rich and creamy flavor. Paesana Vodka Sauce is made from Italian plum tomatoes as well as herbs and heavy cream, giving a distinctive pink coloration to the sauce. Paesana Classic Sauce puts a new accent on a tasty favorite, delivering a smooth and slightly sweet flavor with a hint of herbs. Paesana Pizza Sauces are kosher certified. GN

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