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GOURMET NEWS www.gourmetnews.com n JUNE 2016 n GOURMET NEWS 4 100 Years Plus – Ricchiuti Family Farms Continues to Produce Fresh, Premium and Organic Products For more than 100 years, the Ricchiuti family has diligently worked the land with a goal of bringing premium, fresh, California-grown products to its loyal customers. Following in the footsteps of patriarchs Vincenzo and son, Pat Ricchiuti, are Patrick and Vincent Ric- chiuti, representing the third and fourth gen- eration, with an aim to carry on the family legacy of being a diversified California agri- cultural business. The Ricchiuti family has long been known worldwide for its almonds and more recently, for organic almonds under the P-R Farms, Inc. label. P-R Farms, Inc. is a grower, huller, packer and shipper in addition to being qual- ified in all export regulations which has earned it an excellent international reputation. As a member of the Almond Board of Cali- fornia, P-R Farms, Inc. abides by prescribed grower practices that are sustainable, eco- nomical and environmentally friendly. With a strong commitment to stay abreast of tech- nological ad- v a n c e m e n t s , the family con- tinually reeval- uates and u p g r a d e s equipment and p r o d u c t i o n methodologies to ensure exceptional products, efficiency and food safety. In a quest to continue diversification while responding to consumer demands, the Ric- chiuti family took on a new venture in 2008, drawing upon old world expertise and four generations of farming in the heart of Presenting Bissinger's Copper-Kettle Caramel Glazed Pecans in Elegant New Packaging When it comes to handcrafting chocolates and confections, Bissinger's has a 350-year history on its side. This is the family that was awarded the title of "Confiseur Imperial" (Confectioner to the King) from France's King Louis XIV in the 1600s. However, Bissinger's has not rested on its lofty laurels. The company's Chief Chocolatier Dave Owens continues this legacy with inventive and classic combinations that build on this rich tradition. The newest member to the Bissinger's family is 38 Percent Milk Chocolate Drenched Caramel Glazed Pecan Halves. The quality is unparalleled with hand-selected junior mammoth pecan halves that are bathed in a layer of copper-kettle cooked caramel be- fore being bathed in a velvety layer of Bissinger's signature 38 percent milk choco- late. They are finished with a dusting of cocoa and a sprinkle of sea salt for the perfect sweet and salty combination. "Our goal is not to be the biggest choco- latier in the world, simply the best," says O w e n s . "When I create new recipes, I do so with great intention that this new product must live up to the Bissinger's standard for unparal- leled quality. I personally seek out the finest ingredients in the world to ensure the best ex- perience for our loyal customers, and soon- to-be loyal customers," Owens continues. "I create recipes that I truly believe can endure and become legacy products under the Continued on Page 166 Continued on Page 158 Publisher Lee M. Oser Associate Publishers Kim Forrester Jules Denton Sharon Kether Editorial Director Lorrie Baumann Associate Editors JoEllen Lowry Jeanie Catron Gregory Gonzales Art Director André Gressieux Graphic Designers Yasmine Brown Krystal Robles Customer Service Managers Sarah Glenn Caitlyn McGrath Show Logistics & Distribution Tara Neal Stacy Davis Kim Stevens Cindy Benskin Margaret Oser Account Managers James Gennette Marcos Morhaim Sarah Robinson Mark Romero Carlos Velasquez European Sales Enrico Cecchi Gourmet News s 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 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 ®