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Restaurant Daily News 6 3 Tuesday, May 23, 2017 MARRA FORNI: REVOLUTIONIZING THE BRICK OVEN EXPERIENCE An interview with Francesco Marra of Marra Forni. RDN: What differentiates your company from others in the marketplace? FM: We are a manufacturer that strives to be different and innovative in the marketplace, which carries into many segments. We find ourselves constantly evolving our product line to be more efficient and effective through design and functionality. We have helped to bring versatile styles of pizza into dif- ferent markets ranging from fast casual, QSRs, university dining halls and gro- cery stores. Pizza is just the scratch of the surface of how our ovens can be used. We have allowed for the wood burning or forced air burner technology to shine with slow roasting proteins and searing capabilities along with utiliza- tion of prep options for your everyday operation. We are the only Italian oven manufacturer built in the United States. We import all the materials for the brick from the volcanic areas of Italy, which includes a composite of sand, concrete and volcanic rock. We then build every- thing in our facilities just outside of Washington, D.C. Our steel and electri- cal components are made in the U.S. RDN: Briefly describe one new product or innovation your company has intro- duced this past year. FM: We recently launched our Electric Neapolitan oven that has control over bottom and top heat through LCD touch- screen technology. We are proud to say we are the only brick oven company that allows a door to be open from the front of our oven and give you the capability to cook at 900 degrees Fahrenheit solely on elec- tricity. This gives you the capability of cooking pizza in 60-90 seconds! The best part of our electric oven is not only the capabilities, but also its sleek design. RDN: How are you working with design- ers or restaurant concepts to customize a unique solution? FM: We give our clients the ability to pick different tile selections so they can perfectly coordinate the color scheme of their restaurant or kitchen space. We have the ability to design special requests, such as making the oven have two openings, higher legs, or a wrap of steel to fit a more unique and industrial setting. With Marra Forni, there are no limitations because we are a manufacturer. For example, one of our clients wanted a bigger oven than we currently offer and we didn't turn it down. Instead, we manufactured the product they needed for that specific application. Now this product is offered as an option to anyone interested. We take suggestions and turn it into a reality; it's not just for one use, but for many more to enjoy. For more information, visit www.marra forni.com, email info@marraforni.com, call 888.239.0575 or stop by booth #2983. MAKE BETTER CHOCOLATE WITH TOMRIC An interview with Sean Tucci, Technical Sales Manager, Tomric Systems, Inc. RDN: Describe how Tomric evolved from one of the largest suppliers of chocolate molds to the exclusive North American distributor of Selmi equip- ment. ST: Our history manufacturing and dis- tributing molds for the chocolate industry offered us a lot of insight into the chal- lenges that chocolate makers encounter. We wanted to offer to offer a complete range of solutions for our customers and recognized that Selmi equipment – espe- cially the automatic tempering machines – was not only the best equipment out there, but would make a significant dif- ference in the lives of our customers. RDN: What's so special about Selmi? ST: Selmi has really set the standard for what chocolate equipment can do. It is constantly innovating – adding better controls, improving output and building features that make the lives of chocolate makers easier. It's why Selmi is widely regarded as the best chocolate equipment in the world, and why we decided to part- ner with them. RDN: Is it difficult to use Selmi Equipment? ST: Not at all. Selmi's focus has always been to build machines that make the chocolate maker's life easier and more productive. It is constantly improving and refining the controls to make them as intuitive and user-friendly as possible, and many of the processes are automated or semi-automated to make them even easier. Additionally, we offer equipment training sessions with our in-house culi- nary team to assist our customers getting the most out of their investment. RDN: What are you bringing to the NRA show this year? ST: This year, we're focusing on demon- strating the versatility of Selmi automatic temper- ing machines, specifically how there's a size option for nearly any chocolate maker. The smallest option, the Selmi One, holds 26 pounds of chocolate and is perfect for pastry and/or artisan shops. However, large producers find that the Selmi Cento, holding 220 pounds of chocolate, would be a more suitable option. The Selmi Top EX, holding 132 pounds of chocolate, can be paired with some of the larger accessories, including the Selmi Bar Molding Line. For more information, contact Sean Tucci at 716.854.6050 and stucci@tomric .com. Learn more at www.tomric.com or booth #8639. SABATINO TARTUFI: TRUFFLE HUNTING SINCE 1911 In the heart of Umbria, Italy, a region of woods and hills, the land offers one of the most mysterious and precious foods: truffles. Truffles are an underground fun- gus first discovered in Roman times, and have become a way to get a little piece of Italy onto your plate. Thanks to their passion for truffles, love of their land, hard work and ambi- tion for their family, Sabatino Balestra and his wife Giuseppina founded Sabatino Tartufi in 1911. Sabatino Tartufi is now the world's largest truffle manufacturer, importer and distributor. After 110 years, the company is still family owned, and has been culti- vating, producing and distributing the highest quality truffles. Sabatino Tartufi has two large facilities: a 30,000 square foot facility in its hometown of Montecastrilli, and another 60,000 square feet in West Haven, Connecticut. Sabatino Tartufi imports hundreds of pounds of the most revered fresh truffles on a weekly basis to supply top restaurants, hotels and general consumers. For the U.S. mar- ket, 90 percent of truffle products are made in the West Haven, Connecticut facility. Sabatino Tartufi imports the finest quality Italian products and truf- fles to create delicious truffle products right in your backyard! Sabatino Tartufi carries only the most highly regarded truffle species and offers a range of high quality truffle products, such as the Truffle Zest, which won the 2017 Fabi Award, along with many other prod- ucts such as truffle honey, truffle salt, truffle peelings and truffle oils. Sabatino Tartufi is constantly devel- oping delicious truffle products, and is proud to announce the release of two new products: Truffle Soy Sauce and Truffle Maple Syrup. In addition to its own product lines, Sabatino Tartufi offers a range of bulk items for food manufacturing companies, including custom blends, natural flavor- ing, natural extracts, raw materials, pas- teurization, sterilization, as well as pack- aging (glass, plastic and metal cans). The blend of modern technologies and tradi- tional recipes create the ultimate truffle experi- ence. Sabatino Tartufi's dedication to customers and constant innovation is what sets it apart. Its Italian sister com- pany, based in Umbria, supplies the rest of the world, and the company has sever- al offices throughout the United States, Canada and Asia. When it comes to truffles, Sabatino Tartufi is equipped with the knowledge and history to bring you the best product and service. For more information, visit www.sabatinotruffles.com or stop by booth #10042. SETTON FARMS OFFERS TWO NEW PISTACHIO PRODUCTS Setton Farms is a premier California pis- tachio grower and processor located in the Central Valley of California. For more than 30 years, the Setton family has been producing "America's Best Tasting Pistachios," as well as a selection of pre- mium value-add items. As a vertically integrated pistachio company, it is able to focus on every step of the process, ensur- ing top quality pistachios for customers. More than ever, consumers are reaching for natural snacks that are both healthy and taste great. With this in mind, Setton Farms is excit- ed to announce two new products in its line of premi- um pistachios. Brand new on the market is the com- pany's Organic Pistachios. You can expect the same great Setton Farms quality and superior taste with all the benefits of USDA Certified Organic pis- tachios. Conveniently pack- aged in a 7-ounce resealable bag and displayed in a 36 unit display floor shipper, Setton Farms Organic Pistachios will feed the growing demand for healthy nut options.