Oser Communications Group

Gourmet News Special Edition for 2016 Winter Fancy Food Show

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GOURMET NEWS www.gourmetnews.com n JANUARY 2016 n GOURMET NEWS 4 Publisher Lee M. Oser Associate Publishers Kim Forrester Jules Denton Editorial Director Lorrie Baumann Sr. Associate Editor Richard Thompson Associate Editors JoEllen Lowry Jeanie Catron Micah Cheek Art Director André Gressieux Graphic Designers Yasmine Brown Krystal Robles Account Manager Carlos Velasquez Customer Service Manager Sarah Glenn Freda Epum Circulation Director Tara Neal Circulation Manager Jamie Green Gourmet News is published by Oser Communications Group ©2016 All rights reserved. Publishing office: 1877 N. Kolb Road, Tucson, AZ 85715 520-721-1300/Fax: 520-721-6300 Subscriber services: Gourmet News P.O. Box 30520 Tucson, AZ 85751 www.gourmetnews.com A SPECIAL SHOW ISSUE OF GOURMET NEWS Not a Jam, Not a Preserve – It's Fiordifrutta While jams and preserves both combine fruit with sugar and are thickened with pectin, fruit spreads are made without any added sugar. In the Asiago Plateau in Northern Italy (90 miles north of Venice), the Rigoni family has perfected a recipe for Fiordifrutta, the only three-ingredient fruit spread on the mar- ket. Prepared with perfectly ripened organic fruit, Fiordifrutta simply contains fruit, or- ganic apple juice and natural fruit pectin. Each jar of Rigoni di Asiago Fiordifrutta contains over three pounds of perfectly ripened organic, GMO-free fruit. Thanks to its unique recipe, Fiordifrutta yields 30 per- cent fewer calories than most other brands. Also, an exclusive room-temperature pro- duction process is used to optimally preserve the nutrients and flavors of the freshly- picked fruit. Fiordifrutta, which in Italian means "the finest fruit," has an exceptionally fresh fruit flavor. Available in a wide range of flavors from classic (including raspberry, strawberry and wild blueberry) to exotic (pink grape- fruit, black currant, seville orange and pome- granate, to name a few), it can be used in a multitude of sa- vory and sweet culinary applica- tions. Fiordifrutta pairs wonderfully with yogurt and cheese, can be spread on bread, toast and biscuits, or blended into smoothies. The fruit spreads can be enjoyed with pas- tries and used in the preparation of pies and cakes. Several flavors are even wonderful accompaniments for duck, turkey or roast game. " I remember my grandmother making homemade jams with only fruit and apple Green Mountain Gringo Salsa and Tortilla Strips In 1989, Christine and Dave Hume pro- duced the first jar of Green Mountain Gringo ® Salsa in the kitchen of their Chester, Vermont farm. It was created using fresh ingredients, chopped by hand, cooked with care and ladled into jars. Today, it starts with the freshest of vegeta- bles that are picked at the peak of ripeness, and as a result, it continues to produce the freshest jarred salsa on the market. TW Garner Food Company's Green Mountain Gringo Salsa is prepared from ripe tomatoes, onions, tomatillos and jalapeños, as well as pasilla peppers, apple cider vinegar, cilantro, parsley, garlic, sea salt and spices. Green Mountain Gringo uses high-quality, all-natural ingredients that would require extra time and money to make from scratch. Green Mountain Gringo Salsa was se- lected as America's "Best Tasting Salsa" in May 2013 by epicurious.com, one of the country's most respected culinary electronic publications. With an increasing awareness of health and nutrition is- sues, salsas have risen in popular- ity because they are low in cho- lesterol, fat and calories, and be- cause they pro- vide a great way to add depth and flavor to any dish or just that extra zip to a sauce. Green Mountain Gringo has no trans fats, no preservatives and is "Non-GMO Project Verified," meaning that it has been independently tested and verified to demonstrate best practices for avoidance Continued on Page 135 Continued on Page 134 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 ®

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