JANUARY 2021 PROMOTIONS
RICE, RISOTTO, FARRO, POLENTA
RISERIA CAMPANINI HAS BEEN SELECTING THE BEST VARIETIES OF RICE FROM THE TRADITIONAL RICE-GROWING AREAS OF THE PO RIVER VALLEY: LOMBARDY, VENETO AND EMILIA, SINCE 1933. The grain from each farm is stored and processed separately from all others. Each package contains rice from one crop, the flavor of one harvest, from one specific place. Vacuum packed. KOSHER certified.
Widely used and appreciated in Italy. Cooks uniformly. Recommended for any dish where you want well separated grains. Use for rice salads, pilafs and risotti that require a less creamy consistency.
VENERE NERO BLACK RICE
Black Venus Rice is a hybrid between Imperial black rice and an Italian variety. This is an unprocessed, whole grain rice. Use it in an Asian style salad dressed with EVOO, sesame oil, lime, soy honey and ginger. Aromatic. Gorgeous on the plate.
Cooking time: 40 minutes.
Farro is an ancient grain that is an ancestor to modern wheat varieties. It has a complex, nutty taste with a tender, distinct bite. Try this hot with roasted winter squash and pine nuts, or as a cold salad with a variety of tomatoes, peppers, cucumber and sweet herbs.
QUICK COOKING POLENTA
Maize came to Italy in the 16th Century and cornmeal mush was widely adopted. This quick cooking yellow corn meal is finely milled to be smooth and creamy. It can be served hot, or cooled then fried, baked or grilled. Serve it with sausage, quail, shrimp, mushroom ragout, or simply with marinara sauce.
RISOTTO MIX WITH PORCINI MUSHROOMS
Classic as a first course. Porcini Mushroom Risotto combines the creaminess of Vialone Nano rice and the earthy woodiness of Porcini Mushrooms with vegetables, herbs and spices. Finish this with Parmigiano. Serves 3.
Cooking time 20 minutes.
PALMA DI MONTECHIARO
THE CONTRADA MANDRANOVA IS A FEW MILES FROM THE SOUTHERN COAST OF SICILY CLOSE TO BAROQUE CITIES AND ANCIENT RUINS.
Olives trees, blown by the Sirocco and Maestrale have been cultivated here for millennia. Mandranova extra virgin olive oils are monocultivar, meaning the oil
is extracted from only one specific variety of olive. Accurate control processes at each stage of production yield a product of the highest quality, recognized by awards in Italy and internationally.
CERASUOLA EXTRA VIRGIN OLIVE OIL
CULTIVAR: Monocultivar. 100% Cerasuola olives grown on the Mandranova farm.
NOTES: This oil is green. It is medium fruity, with hints of olive, hay, almond and marjoram. The bitterness is prevalent, followed by a slight hint of spice.
PAIRINGS: “Poach” tuna with garlic and bay laurel in this oil. Use it for spaghetti with anchovies or chicken roasted with lemons.
NOCELLARA EXTRA VIRGIN OLIVE OIL
CULTIVAR: 100% Nocellara olives grown on the Mandranova farm.
NOTES: This oil is a beautiful green with golden highlights. Intensely fruity, with hints of fresh grass, artichoke and tomato. Its pungency and bitterness are perfectly balanced.
PAIRINGS: Dress a salad of blood oranges, fennel and olives, in pasta alla Norma or on swordfish.
L’ESTORNELL & VEÁ
VEÁ HAS STOOD FOR THE HIGHEST STANDARDS OF QUALITY AND INTEGRITY IN THE CULTIVATION OF OLIVES AND THE PRESSING OF EXTRA VIRGIN OLIVE OILS FOR MORE THAN 100 YEARS. Señor Avelino Veá, has preserved the traditional methods of cultivation and blending
and has elevated those standards
by introducing the latest production techniques. Veá has earned recognition among the world’s most discerning chefs and restaurateurs who value the oil for its fine subtle flavor and consistency.
VEÁ EARLY HARVEST EXTRA VIRGIN OLIVE OIL
CULTIVAR: Monocultivar. 100% Arbequina.
NOTES: This oil is produced from 100% Arbequina olives picked very early. It is harvested by hand, before the olives have fully ripened, during the first 5 days of the harvest in early November. The result is beautiful green and fruity oil, with a distinct aroma of green tomato. It has a fruity flavor and fresh sensation with an aftertaste of almonds.
PAIRINGS: Tabbouleh, rice salads and paella, drizzled over stuffed zucchini or roasted Brussels sprouts.
L’ESTORNELL 100% ARBEQUINA EXTRA VIRGIN OLIVE OIL
CULTIVAR: 100% Arbequina.
NOTES: This beautifully designed bottle contains 100% Arbequina olive oil and exhibits all the traits this olive is prized for. The flavor of artichoke predominates with a sweet aftertaste and a smooth, subtle finish with no pepper. It is an excellent value.
PAIRINGS: Whip into mashed potatoes, dress a watermelon and feta salad, on chick peas and lentils or to braise whole baby vegetables.
The very best from Olympia, Greece
776 DELUXE HONEY
776 DELUXE FOODS IS DEDICATED TO SHARING THE BEST FOODS THEIR REGION HAS TO OFFER. Greece is rich in the flora of the Mediterranean basin. It has more apiaries than any other member of the E. U. Greek honey is especially fine and sought after. These honeys are cold extracted, unfiltered and unpasteurized.
GREEK MASTIC HONEY
Made with 1% mastiha, the resin from the mastic tree that grows on the Aegean island of Chios. It adds a pleasant herbal, cedar aroma to the honey. Fragrant and distinctive. Use this to sweeten tea and herbal infusions, in pastries like baklava, or to sweeten a salad of seasonal fruit.
GREEK THYME HONEY
This is a mono- varietal “nectar” honey derived from wild thyme, which thrives in Greece’s dry and rocky regions. Harsh conditions create strong flavors. Thyme honey is considered by connoisseurs to be among the best. Certainly, spoon this into your Greek yogurt. Try it to glaze carrots or even a ham.
GREEK CONIFER & ORANGE BLOSSOM HONEY
A unique blend of ‘forest’ or ‘honeydew’ honey from the Peloponnese with honey made from the blossoms of orange trees in the region. It has a refreshingly light citrus taste balanced with slight orange peel bitterness. This honey pairs exceptionally well with young goat and cheddar cheeses.
AMARETTI COOKIE SNAPS
Snaps are the mini version of crunchy amaretti with the same subtle almond flavor and a tantalizing texture. For coffee break or tea time crushed and sprinkled as a topping over ice cream or other desserts.
LAZZARONI CHIOSTRO DI SARONNO
AMARETTI DI SARONNO
THE STORY GOES THAT THREE CENTURIES AGO THE CARDINAL OF MILAN UNEXPECTEDLY VISITED THE TOWN OF SARONNO. Two young lovers, to honor him, created a meringue cookie from a mixture of egg whites, sugar, and apricot kernels sprinkled with coarse sugar, then slowly and meticulously baked. The Lazzaroni family keeps this recipe a secret to this day at their headquarters in a former Franciscan cloister (chiostro) in the center of Saronno.
AMARETTI DI SARONNO CROCCANTI
To this day, these light crunchy (croccanti) cookies contrast the bitter taste of almond and the sweetness of sugar. A pair of cookies are wrapped together in printed parchment, recalling the lovers of long ago. The cookies come beautifully packaged in a variety of nostalgic tins and boxes. Serve with a dessert wine like vin santo, espresso with tea or crumbled as a topping on creamy desserts like panna cotta or gelato.