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GOURMET NEWS www.gourmetnews.com n JANUARY 2018 n GOURMET NEWS 3 8 Nocciolata and Nocciolata Dairy Free: Organic Chocolate-Hazelnut Spreads In Asiago (Northern Italy), the Rigoni family has been keeping the long-standing traditions of organic honey and fruit spread production alive for decades. Now, it has perfected a recipe for Nocciolata (pronounced no-cho- lata), a healthier, higher-quality, better-tast- ing chocolate-hazelnut spread. Made with organic ingredients completely free of GMOs, preservatives, colors, addi- tives or artificial sweeteners, Rigoni di Asi- ago's Nocciolata combines top-quality hazelnuts, fair trade cocoa and cocoa butter, natural bourbon vanilla extract, raw cane sugar and skimmed milk from outdoor farms, to create a chocolate-hazelnut spread with undeniably superior flavor and smooth, creamy texture. Unlike other brands which use palm oil, Nocciolata is made with environmentally-re- sponsible, cold-pressed sunflower oil. It also contains far less sugar than other brands and is free from hydrogenated fats. Each batch takes a slow and gentle arti- sanal preparation to develop rich and com- plex flavors and easy-to-spread texture. Nocciolata is perfect for snacking, a wonder- ful addition to breakfast spreads, an alterna- tive to other nut butters and is wonderful with breads, croissants, crepes and fruit. Nocciolata Dairy Free has the same high- quality as Nocciolata but is completely free of milk. This new, exclusive, extra-addictive recipe has a deep chocolate flavor and is bal- anced by the generosity of hazelnuts. It's per- fect if you are lactose intolerant, allergic to dairy, follow a vegan diet or simply prefer a more intense taste. Nocciolata Dairy Free is a 2017 sofi Award winner for Best New Product in the Nut Butter/Seed Butter cate- gory. "In the 1960s, every child in Asiago dreamed of buying the finest and most deli- cious chocolate from our village pastry chef local store," recalls Rigoni di Asiago Chief Executive Offi- cer and President An- drea Rigoni. "The memory of this artisanal treat inspired us at Rigoni di Asiago to perfect a classic, indul- gent, chocolate-hazelnut spread." About Rigoni di Asiago Founded in 1923, Rigoni di Asiago is a fam- ily-owned business based in the Altopiano di Asiago, a mountain plateau in Northern Italy. Committed to sourcing the finest ingredients, its certified organic products include Fiordifrutta fruit preserves (the leading jam in Italy), Nocciolata and Nocciolata Dairy Free hazelnut and chocolate spreads, Dolcedì natural sweetener and Mielbio, 100 percent Italian raw honey. The company was one of the first in Europe to turn to organic farming in the early '90s and merit the Certified Organic label. Rigoni di Asiago has been owning its own supply chain for over 15 years, thus controlling all the production processes from raw materials to finished jars to guarantee safe and delicious products suit- able for all the family. The company is also committed to respecting the environment, fa- voring bio-diversity and developing best practices to guarantee conscious choices. Nocciolata and Nocciolata Dairy Free are available in stores nationwide in a 270g (9.52-ounce) glass jar. For more information, visit booth #4421, go to www.rigonidiasiago-usa.com, www.face book.com/RigonidiAsiagoUSA, Instagram @rigoniasiagousa or call 305.470.7583. Divella Offering Full Italian Program for Retailers, Foodservice Distributors Divella was founded in 1890 in a small vil- lage near Bari in the Southern region of Puglia. Over the years, the Divella family business has become the No. 2 pasta brand sold in Italy. This is thanks to the successful blend of tradition, top-quality raw materials, up-to-date technology and enthusiasm. To guarantee the quality of the pasta, Di- vella starts by milling its own semolina in its on-site mills, using the highest quality durum wheats. It is this special mix of wheats which gives the pasta a natural, bright yellow color with a high protein content with a great tex- ture and fantastic flavor. Apart from being No. 2 in Italy, Divella also exports to over 140 countries. Its name is closely associated with the Mediterranean Diet: the best flavor, the highest quality and the healthiest foods. The company's mission is to spread excellent food throughout the world. Its philosophy can be summarized in its constant search for high quality standards which it has been working on for over four generations. Divella produces a wide range of pasta shapes to suit all preferences and which can hap- pily adapt themselves to a wide variety of ethnic cuisines. From the classic spaghetti and penne, to egg-based pasta, the "classy" bronze extruded pasta, whole wheat and gluten free pasta, vegetable enriched pasta and the latest ARTISANAL line (a new, slow-dried pasta which, when boiled, has the texture and consistency of fresh pasta, without the refrigerated-stor- age problems of truly "fresh pasta"). It also offers a com- plete range of canned and bot- tled tomato products, biscuits, extra virgin olive oil, rice, couscous and vinegar. In 2017, the company opened a new warehouse in Los Angeles to support the al- ready existing New Jersey lo- cation. For more information, contact the North America Office at info@divellausa.com, call 347.725.4096 or visit booth #3843. Goya Foods Launches 'Can Do' Campaign With the staggering statistics of over 42 mil- lion people in the United States facing hunger, Goya Foods set out to launch the 'Can Do' campaign, a year-long series of consumer product promotions and food do- nations to benefit Feeding America and local food banks. Purchase a can of GOYA ® Refried Beans or GOYA Guisadas during the months of January or February, and Goya will donate a percentage of proceeds to Feeding America. Over 600,000 pounds of Goya products will be donated to families and individuals throughout the United States who lack access to nutritious, affordable and culturally appro- priate meals. In addition, Goya has donated over 1 mil- lion pounds of food to families that have been devastated by the hurricanes in Puerto Rico, Texas, Florida and the Caribbean Is- lands. "We have always believed in the im- portance of helping families in need," said Bob Unanue, President of Goya Foods. "Since my grandfather started Goya in 1936, we have worked hard to demonstrate the val- ues we hold true to the foundation of Goya Foods, and what better way to give back to our country than with the nourishment of a healthy meal." The 'Can Do' cam- paign is Goya's way to give back to the com- munity and provide consumers with the opportunity to be a part of Goya and Feeding America's fight to end hunger in the United States. Each donation is made in the name of Goya's retail partners throughout the country and gives supermarkets and their consumers the opportunity to be part of this new initia- tive. The 'Can Do' cam- paign is part of Goya Gives, a national ini- tiative committed to supporting local com- munities through so- cial and environmental causes. For details on Goya Gives, visit www.goya.com/goyagives. Learn more about Feeding America and how it supports local food banks at www.feedingamerica.org. For more information, go to www.goya.com. John Wm. Macy's Introduces CheeseCrisps Grab and Go Packaging John Wm. Macy's is launching three new 2- ounce bags of its twice-baked sourdough CheeseCrisps: Asiago & Cheddar, Chipotle & Cheddar and Cheddar Rosemary. The smaller, "grab and go" packaging targets the convenience, hospitality and gift trades. "We think this new bag is perfect for the impulse buyer," says John Macy, the com- pany's Founder and President, "and expect it to make our products available to a much wider audience." John Macy developed his CheeseCrisps as a bar snack for a premier New York City hotel in the mid-1980s. Featuring the unique lamination of batch-mixed sourdough, aged cheeses and hand-picked seasonings origi- nally introduced several years earlier in John's hand-twisted CheeseSticks, Cheese- Crisps entered the specialty and gourmet marketplace several years later in response to frequent inquiries from hotel guests who wanted to know where to buy them. John Wm. Macy's products are made with premium natural ingredients and con- tain no artificial flavorings, colors or preser- vatives. The multiple layers of sourdough and abundant quanti- ties of cheese produce a texture and taste un- like other cheese snacks. Though origi- nally conceived as a cocktail appetizer, the versatile Cheese- Crisps make an excel- lent complement to soups, salads and entrees. Served by them- selves or enhanced with dips, spreads or toppings, the Crisps make fantastic party appetizers for any social setting. John Wm. Macy's had its beginnings in 1976 when John opened a small catering business right out of college. The twisted, cheesy sourdough bread sticks introduced to his catering customers are known today as John Wm. Macy's Original Cheddar CheeseSticks. In recognition of their con- tributions and innovation within the specialty food industry, John and his brother Tim were in- ducted into the Specialty Food Association Hall of Fame in 2016. The new 2-ounce bags ship in early 2018 and join a John Wm. Macy's full line of 13 varieties of CheeseCrisps, CheeseSticks and SweetSticks distributed throughout the United States and Canada. For more information, visit booth #4122.

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