new products - ritrovo selectionsritrovo.com/pdf/catalog2013.pdf · salad mix or arugula leaves,...

2013TradiTion • innovaTion • dedicaTion • amore

New ProductsAntipasto della Casa

Antipasto in Extra Virgin Olive Oil

Bevivo Rosso

Bevivo Bianco

Raspberry Vinegar

Itran’s EVOO

L’Ultimo Forno Local Blend EVOO

Colli Etrushchi Organic EVOO

Organic Rosemary Honey

Organic Lupinella (Sainfoin) Honey

Gourmet “& Salt” Gift Stack

100% Italian Fennel Pollen

Due Formaggi Pasta Sauce with Pecorino and Ricotta

Sugo al Pomodoro: Puttanesca Pasta Sauce

Vero Calamarata Pasta

Whole Controne Hot Peppers

Ceci di Controne Whole Chickpeas

Organic Arborio Rice

White Polenta with Truffle and Porcini

Riso Nerone Black Rice

Organic Carnaroli Rice

Lamon Beans IGP

Quick-Cook Polenta with Vegetables

100% Organic Farro Grain

Crema di Torrone: Torrone in a Jar

Organic Almond Torroncini

Organic Hazelnut Torroncini

Gianduia: Chocolate Hazelnut Spread

L’Ultimo Bacio™ Salt-n-Chocolate Crunchy Cookies

Wild Boar 39% Cocoa with Italian Truffle Salted Almonds

rItroVo seLectIoNs™: deLIcIous redIscoVerIesFor 14 years we have brought regionally-based, artisanal Italian foods to the specialty food market. We hand-pick our producers and work closely with them to develop products of extraordinary quality, flavor, and aesthetic appeal. Then we import our selections and promote them with knowledge and passion, providing our customers with intriguing background information, delicious recipes, and creative menu suggestions.

Buon appetito!

NAsFt sofitm outstANdING Product AwArds ANd NoMINAtIoNs

Recognition by the National Association of Specialty Food Trade (NASFT) is one of the most widely regarded benchmarks of culinary excellence and indicators of success in the specialty food industry.

In just twelve years of membership in the NASFT, RITROVO® received 18 Finalist and Winner awards for products in 12 different categories.

MedIArecoGNItIoN

RITROVO® Italian Regional Foods and RITROVO SELECTIONS™ have been featured in several media and publications including:

2012 Finalist & Winner - Outstanding Pasta Sauce: RITROVO SELECTIONS™-Casina Rossa Puttanesca Sauce

2010 Finalist - Outstanding Pasta Sauce: RITROVO SELECTIONS™-Ciacco Pasta Sauce with Alba White Truffle

2010 Finalist - Outstanding Cookie: Primo Pan Gluten-Free Chocolate Cookie

2010 Finalist & Winner - Outstanding Cheese and Dairy Product: RITROVO SELECTIONS™-Mt. Townsend Limited Edition

“Truffle & Salt” Seastack Cheese

2009 Finalist - Outstanding Pasta, Rice or Grain: RITROVO SELECTIONS™-Casina Rossa Pannochie Pasta

2009 Finalist & Winner - Outstanding Vinegar: RITROVO SELECTIONS™ Six-Year Balsamic Vinegar

2005 Finalist - Outstanding Best Seller: La Bella Angiolina Croxetti Ligurian Pasta

2005 Finalist & Winner - Outstanding Condiment, Sauce, Salsa, Cooking Enhancer:RITROVO SELECTIONS™-Casina Rossa “Truffle & Salt”

2003 Finalist - Outstanding Oil, Vinegar or Salad Dressing: Trampetti Organic Extra Virgin Olive Oil

2002 Finalist - Outstanding Savory Condiment, Pasta Sauce, Salsa, Cooking Enhancer: La Bella Angiolina, Ligurian Basil Pesto

2002 Finalist - Outstanding Product Line: Radici of Tuscany Organic Product Line

2002 Finalist - Outstanding Baked Good, Bread, Grain or Cereal: Tenuta Castello Farro Biscotti

2001 Finalist & Winner - Outstanding Pasta, Rice, Bean or Soup: Radici of Tuscany White Bean Appetizer

Bon AppetitCA StyleCookie

Daily CandyEl Paso Times

Every Day with Rachael RayFancy Food Magazine

Fine CookingFood & Wine Magazine

Fortune MagazineGourmet Magazine

Gourmet NewsLa Cucina Italiana

Life & ArtsMagia-Fagioli

Martha Stewart’s BlueprintMiami Herald

NW PalateOprah Magazine

Philadelphia InquirerPortland OregonianRosengarten ReportSan Diego TribuneSante MagazineSaveur MagazineSeattle Magazine

Seattle Post IntelligencerSeattle Times

SF GateSpecialty Food Magazine

The KalamazooThe New York Times Magazine

The “O” ListThe Oregonian

The Wine SpectatorTravel & LeisureWomen’s Health

Viv Magazine

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com

contents

1 - 2 ANTIPASTI, SNACKS, and MEALS IN-A-JAR

3 - 5 ARTISAN VINEGARS

6 - 7 ExTRA VIRGIN OLIVE OILS

8 - 10 HONEY and FRUIT BASED PRODUCTS

11 - 12 SALTS and SPICES

13 - 15 SPREADS and SAUCES

16 CONDIMENTS

17 - 19 PASTAS

20 PASTAS - GLUTEN FREE and ORGANIC

21 - 23 GRAINS, LEGUMES, and NUTS

24 CRACKERS

25 - 26 COOKIES, CHOCOLATES, and OTHER SWEETS

27 - 30 OUR PRODUCERS

31 - 32 BONUS RECIPES

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 1

Maida Antipasto in EVOOA savory, seasonal blend of eggplant, peppers, baby artichokes, pumpkin, zucchini, celery, leccino olives, in a delicious vinaigrette. Use as a condiment for pastas, salads, or atop pizza. Try on a bed of arugula over fresh mozzarella slices.

9313MADSize - 6.35 oz. Qty - 12/cs

Casina Rossa Antipasto della Casa A sweet and savory variation on our ready-to-eat giardiniera. This blend of Mediterranean vegetables, Italian pine nuts, and raisins is adaptable to everything from pastas and salads to side dishes and garnishes, or for snacking right out of the jar.

88000CASSize - 10 oz.Qty - 6/cs

Antipasti, snacks, and Meals In-A-Jar

Serving Suggestions for Casina Rossa or Maida Antipasto Misto

• Serve over fresh mozzarella or caprese salad for a new version of a salad classic

• Toss into rice salads

• Use to top grilled chicken breast or white fish

• Use to make pasta salad with Casina Rossa “Odds & Ends” Pasta

• Use on hamburgers for a veggie relish

• Bake into fritattas, scrambled eggs or omelettes

• Bake into savory egg custards, for an Italian style “chawanmushi”

• Toss with salad greens as an instant chunky dressing

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com2

Antipasti, snacks, and Meals In-A-Jar

3005RADRadiciOrganicArtichokes (Carciofi)Size - 10 oz. Qty - 12/cs

3014RADRadiciOrganic Tuscan White Bean Appetizer Limited AvailabilitySize - 10 oz. Qty - 12/cs

3015RADRadiciChianti Baby ChickpeasSize - 13 oz. Qty - 12/cs

9302MADMaidaBaby ArtichokesSize - 6 oz. Qty - 12/cs

9303MADMaidaExtra Baby ArtichokesSize - 3 literQty - each

6036CAJCiaccoGrilled Fennel Size - 10 oz. Qty - 6/cs

14017CASCasina RossaSundried Tomato Rolls with Pecorino CheeseSize - 10 oz. Qty - 8/cs

14014CASCasina RossaStuffed Hot Cherry PeppersSize - 10 oz. Qty - 8/cs

14009CASCasina RossaMushroom MixSize - 10 oz. Qty - 6/cs

18100CASCasina RossaSnacking Olives with LemonSize - 10 oz.Qty - 6/cs

18101CASCasina RossaSnacking Olives with TruffleSize - 10 oz.Qty - 6/cs

18102CASCasina RossaSnacking Olives with Hot PepperSize - 10 oz.Qty - 6/cs

80102CASCasina RossaCaperberries in ProseccoSize - 6.3 oz.Qty - 12/cs

9100MADMaidaCilento White Figs in VinaigretteSize - 6 oz.Qty - 12/cs

9304MADMaidaChicory Ready-to-Eat in a Jar Size - 7 oz. Qty - 12/cs


Artisan Vinegars

is a concentrated blend of Italian balsamic vinegar, apple cider vinegar, and freshly-pressed juice. Defined as a drinking balsamic, Bevivo is the first drink of its type in the world, with the following characteristics:

* Flavor: Refreshing, fruity, balanced flavor

* High-quality: 100% natural, Italian ingredients

* Convenience: Splash over ice and water, sparkling water, mixer or spirit of your choice for instant refreshment

* Versatility: Useable in a variety of mixers and spirits, with both before and after dinner drinks, and in aperitifs.

* Concentrated: you pay for product, not for water

* Economical: Saves refrigerator space (one 16.8 oz. bottle makes 2 quarts of Bevivo™)

* Health: Great for digestive system

* Diet: Naturally low in calories; no GMO ingredients / biproducts; no salt

* Alcohol-free

The Bevivo al Balsamico “Sparklers”

Bevivo Rosso Sparkler1 large wine or pint glass, half-full of ice8-10 oz. San Pellegrino or other sparkling water1/2 to 1 oz. Bevivo Rossol-3 cherries, fresh or macerated in Bevivo Rosso

Pour sparkling water over ice. Add 1/2 oz. of Bevivo Rosso. Stir to incorporate and taste. Adjust Bevivo Rosso to personal preference of desired strength by adding in another 1/4 to 1/2 oz. or more. Garnish with cherries, stir well and enjoy!

Bevivo Bianco Sparkler1 large wine or pint glass, half-full of ice8-10 oz. San Pellegrino or other sparkling water1 to 1-1/2 oz. Bevivo Bianco5-6 pieces Bonajuto Aranciata - sliced, candied orange peel

Pour sparkling water over ice. Add 1 oz. of Bevivo Bianco. Stir to incorporate and taste. Adjust Bevivo Bianco to personal preference of desired strength by adding in another 1/4 to 1/2 oz or more. Garnish with the orange peel, stir well and enjoy!

Bevivo ™

Drinking Balsamic (Italian Aperitif Concentrate)RITROVO SELECTIONS™ debuts a new class of product to the U.S. Market.

12001BALSCherrySize - 500 mlQty - 6/cs

We developed this recipe of drinking vinegar to pair well with light vegetarian, fusion, Asian foods--in addition to dishes made with RITROVO® pastas, oils, and condiments. Great with aperitif snacks like our Miller Farms Truffle & Salt Almonds, Tavolozze Crackers and spreads, and Casina Rossa Caperberries in Prosecco.

12002BALSLemonSize - 500 mlQty - 6/cs


Artisan Vinegars

Acetoria VinegarsSize - 250 mlQty - 10/cs

17030ACEWhite Balsamic

17001ACEPinot Grigio

17012ACEGewurtztraminer

17002ACEChianti

17003ACEBarolo

17004ACEApple Balsamic

17020ACEBlackberry

17011ACECherry

17015ACEBlack Currant

17005ACEChestnut Honey

17006ACETomato

17008ACEFig

Acetoria Raspberry VinegarFresh light flavor of summer raspberries, this is the newest addition to an already amazing, chef-beloved vinegar line. Subtle fruit flavors for salad dressings, fruit and vegetable dishes, crudo preparations, or just drizzled over sliced meats.

17031ACESize - 250 mlQty - 10/cs


Artisan Vinegars

0910FEUGinestrePomegranate Wine VinegarSize - 250 mlQty - 6/cs

0911FEUGinestre Abruzzo Rosato Wine Vinegar Size - 500 ml Qty - 12/cs

6060CAJCiaccoPiedmontBalsamic Vinegar Size - 3.3 oz. Qty - 12/cs

23007MALRITROVO SELECTIONS™Aged Balsamic Vinegar, Rossini Private LabelSize - 250 mlQty - 6/cs

89060SOLNPiranske SolineRefosco Red Wine VinegarSize - 500 mlQty - 12/cs

6301CAJCiaccoTruffle BalsamicVinegar Size - 9.5 mlQty - 12/cs

0940FEUGinestreMosto Cotto with Amarena CherrySize - 250 mlQty - 6/cs

14070CASMontepulciano d’Abruzzo Grape Must Concentrate, Mosto Cotto (Seasonal)Size - 8.8 oz. Qty - 12/cs

23001MALRITROVO SELECTIONS™Six-year BalsamicoSize - 250 mlQty - 9/cs

23004MALRITROVO SELECTIONS™12-year Tradizionale, “Due Vittorie” labelSize - 100 mlQty - each

23005MALRITROVO SELECTIONS™25-year Tradizionale, “Due Vittorie” labelSize - 100 mlQty - each

23002MALRITROVO SELECTIONS™Six-year BalsamicoSize - 5 liter tankQty - each

Slovenian-Italian Summer Salad

5 cups (3/4-inch) heirloom tomato pieces, preferably a mix of red and green

3 cups ripe watermelon, preferably yellow cut into 3/4-inch cubes

1/2 tsp. Piranske Soline Sea Salt1 small red onion, quartered and thinly sliced

1/2 cup Piranske Soline Refosco Red Wine Vinegar1/4 cup Trampetti Extra Virgin Olive OilSalad mix or arugula leaves, fresh or dried herbs (oregano, mint or tarragon)

Crumbled feta cheese and La Bella Angiolina Taggiasca Olives to taste

Whisk together olive oil, wine vinegar, and sea salt. Toss in sliced onion and tomatoes. Allow to sit 30 minutes or more to blend flavors. Add fresh or dried herbs, if desired.

Just before serving, add watermelon and feta cheese or olives. Serve over salad greens.

Serve with Tavolozze all’Olio Crackers on the side.

As they say in Slovenian “Dobertek”, meaning “Buon Appetito”!


extra Virgin olive oils (eVoos)

Madonna dell’Olivo Itran’s EVOOA respected RITROVO SELECTION™ from award-winning olive oil producer Antonino Mennella. Made with the same state-of-the-art olive pressing technology and attention to detail as world-class Raro, this low acidity (0.12%) high-antioxidant (491 mg/kg) extra virgin olive oil is made from 100% pitted Itrana olives. Floral and bright on the nose, with an elegant and highly persistent flavor profile.

10100FERSize – 17.5 oz. / 500 mlQty - 6/cs

Colli Etruschi Organic EVOOSelect, certified organic, monovarietal extra virgin oil from local caninese olives. Colli Etruschi is one of the first producers in the world to use this cutting edge, “two-step” pressing system; the resulting oil is rich in flavor and antioxidants yet easy on the environment. This is truly a one-of-a-kind extra virgin olive oil!

30100ETRSize – 17.5 oz. / 500 mlQty – 12/cs

L’Ultimo Forno Local Blend EVOOSuperbly-balanced blend of Majatica, Ogliarola, and Coratina olives local to the Lucania zone of Basilicata. Local harvest cultivars, small-batch pressing. Rich in tradition and taste, this “every occasion” extra virgin is ideal for both cooking and finishing!

1117ULTISize – 17.5 oz. / 500 mlQty – 12/cs


TrampettiOrganic EVOO

4007TRASize - 500 mlQty - 12/cs

4002TRASize - 750 mlQty - 12/cs

4008TRATrampettiChef SelectionSize - 500 mlQty - 12/cs

11102ETRColli EtruschiTuscia DOP EVOOSize - 500 mlQty - 6/cs

20100ETRColli EtruschiChef’s Selection- available for private labelSize - 500 mlQty - 12/cs

extra Virgin olive oils (eVoos)

21001MANMannucci-DroandiDOP Organic Chianti Classico EVOOSize - 500 mlQty - 6/cs

11001BELLa Bella AngiolinaDOP Riviera EVOO Dolci Moliture (Sweet pressing)Size - 500 mlQty - 6/cs

11101MARMarinoOrganic Monte Iblei EVOOSize - 500 mlQty - 6/cs

Tenuta CocevolaDOP EVOO

20081COCESize - 250 mlQty - 12/cs

20082COCESize - 750 mlQty - 12/cs

14026CASCasina RossaExtra Virgin Olive OilSize - 5 literQty - 4/cs

11109ETRColli Etruschi100% CanineseSize - 5 literQty - 4/cs

Colli EtruschiEVOO

11100ETRAmphora BottleSize - 250 mlQty - 12/cs

11101ETRLarge BottleSize - 750 mlQty - 12/cs

Casina RossaEVOO

14024CASSize - 500 mlQty - 12/cs

14023CASSize - 750 mlQty - 12/cs

14025CASCasina RossaEVOO pressed with Sicilian LemonSize - 500 ml Qty - 12/cs

3101MODMadonnaRaro EVOOSize - 1.5 literQty - each

Ciacco Alba White Truffle Oil

6061CAJSize - 100 mlQty - 12/cs

6161CAJSize - 250 mlQty - 6/cs

20111CASCasina RossaWhite Truffle Oil(Limited)Size - 100 mlQty - 6/cs

14027CASCasina RossaEVOO pressed with Black TruffleSize - 100 mlQty - 6/cs

10099MODMadonnaRaro EVOOSize - 500 mlQty - 12/cs

99000CASCasina Rossawith Sicilian LemonSize - 5 literQty - 4/cs

4005TRATrampetti

Chef SelectionSize - 5 liter

Qty - 4/cs

20085COCETenuta CocevolaDOP Extra Virgin

Olive OilSize - 5 liter

Qty - 4/cs


ADI Apicoltura Organic Rosemary HoneyRITROVO® has secured the full 2012 harvest of this typical Mediterranean honey. 100% raw, organic, and unfiltered, with an intense aromatic profile. Use for cheese plates, in baking, on toast and pastries.

12300ADISize – 8.8 ozQty – 12/cs

ADI Apicoltura Organic Lupinella (Sainfoin) Honey100% raw, unfiltered and organic monovarietal honey. Lovely floral honey made from fragrant Abruzzo mountain blossoms. Limited harvest.

12301ADISize – 8.8 ozQty – 12/cs

Honey and Fruit Based ProductsAvailable Seasonally. Inquire as to availabilty.

“Torrone in a Jar” Semifreddo

1 cup sugar1-1/4 cups water6 egg whites, room temp1/4 tsp. Piranske Soline Fior di Sale1-3/4 cups heavy cream1 tsp. vanilla extract1 jar Crema di Torrone: Torrone in a Jar

Mix 1-1/4 cups sugar and 1/4 cup water thoroughly in a small sauce pot and bring to a boil without stirring further. Set to a medium boil until a candy thermometer registers 238° F (about 5 minutes).

While that’s boiling, beat together egg whites and Piranske Soline Fior di Sale until soft peaks form. When the sugar syrup is ready; drizzle into egg whites in a slow, steady steam until thoroughly incorporated.

Beat until meringue is stiff, shiny, and has cooled (about 5 minutes).

Beat together cream and vanilla until stiff peaks form. Fold 1/3 of the whipped cream into meringue.

Fold the Crema di Torrone: Torrone in a Jar into the remaining whipped cream; then fold all that into the egg whites to form a smooth homogenous mixture.

Line a 5-by-10 inch loaf pan with plastic wrap. Pour in mixture, cover with plastic wrap, and freeze until firm enough to slice, at least 6 to 8 hours.

To serve, turn out on a cutting board and carefully pull off plastic wrap and, using a serrated knife that has been warmed in hot water, dry off and slice 3/4 inch pieces.

Serving & Variation Suggestions:

• Spoon 2 Tbsp. of Ginestre Fig Jam over the slice and top w/fresh figs

• Layer the bottom of the pan or fold in chopped Aranciata• Layer the bottom of the pan or fold in chopped Miller Farms Olive Oil Roasted California Almonds• Drizzle with Ginestre Mosto Cotto with Amarena Cherry

Ciacco Crema di Torrone: Torrone in a JarA RITROVO SELECTIONS™ Exclusive. Pure Piedmontese hazelnut torrone sauce blended with honey and crushed hazelnuts. A rich, nutty dessert topping that seems to go with every occasion. Use to top or sweeten anything from biscotti to baked goods to fresh fruits to ice cream.

7000CAJSize - 3.17 oz.Qty - 6/cs



6150CAJCiaccoAmarena Cherry JamSize - 11.65 oz.Qty - 6/cs

6013CAJCiaccoOven-Dried Figs with BaroloSize - 10.58 oz.Qty - 6/cs

6200CAJCiaccoCherry Blossom HoneySize - 9 oz.Qty - 6/cs

GinestreFig Jam

0930FEUSize - 8 oz.Qty - 6/cs

0931FEUSize - 28 oz.Qty - 6/cs

6041CAJCiaccoTruffle HoneySize - 4 oz.Qty - 6/cs

6023CAJCiaccoTropea Onion Balsamic Vinegar JellySize - 4 oz.Qty - 6/cs

6062CAJCiaccoPear-Moscato Wine JellySize - 4 oz.Qty - 6/cs

CiaccoNebbiolo Grape Chutney (Cugna)

6002CAJSize - 7 oz.Qty - 6/cs

6021CAJSize - 1 literQty - 6/cs

6030CAJCiaccoMint Flower HoneySize - 9 oz.Qty - 6/cs

0901FEUGinestreMontepulciano d’Abruzzo Grape ConserveSize - 7.7 oz.Qty - 6/cs

0902FEUGinestreMontepulciano d’Abruzzo Grape Conserve with WalnutsSize - 7.7 oz.Qty - 6/cs

0905FEUGinestrePomegrante Blood Orange SyrupSize - 7.7 oz.Qty - 6/cs

14037CASCasina RossaSaffron Honey (Acacia Honey with Saffron Threads)Size - 3.5 oz.Qty - 12/cs

14500CASCasina RossaHoney & Hot (Acacia Honey with Hot Pepper)Size - 3.5 oz. Qty - 12/cs

3036RADRadiciOrganic Quince JamSize - 7 oz.Qty - 12/cs

3050RADRadiciOrganic Chianti Red Wine JellySize - 8 oz.Qty - 12/cs

3037RADRadiciOrganic Orange MousseSize - 7 oz.Qty - 12/cs

MongettoMostarda d’Uva2002MONSize - 7.7 oz.Qty - 12/cs

2003MONSize - 1 literQty - 6/cs

1010BONABonajutoARANCIATASize - 7 oz.Qty - 12/cs



9011HONDr. PesciaSunflower HoneySize - 17 oz. Qty - 12/cs

9002HONDr. PesciaWild Heather HoneySize - 17 oz.Qty - 12/cs

9009HONDr. PesciaCardoon Flower HoneySize - 9 oz.Qty - 12/cs

11106MARMarinoOrganic Wild Carrot HoneySize - 8 oz.Qty - 12/cs

9020HONDr. PesciaWildflower Honey with Pollen and Royal JellySize - 8 oz.Qty - 12/cs

9004HONDr. PesciaBlackberry (Rovo) Honey Size - 8.8 oz.Qty - 12/cs

9001HONDr. PesciaSulla HoneySize - 17.6 oz.Qty - 12/cs

11104MARMarinoOrganic Citrus HoneySize - 8 oz.Qty - 12/cs

9003HONDr. PesciaChestnut HoneySize - 17 oz.Qty - 12/cs

9005HONDr. PesciaAcacia HoneySize - 17 oz.Qty - 12/cs

9006HONDr. PesciaCorbezzolo HoneySize - 8.8 oz.Qty - 12/cs

11105MARMarinoOrganic Thyme HoneySize - 8 oz.Qty - 12/cs

RITROVO® Honey Glaze

1/2 cup RITROVO SELECTIONS™ Honey, any one of our specialty honey products such as Dr. Pescia Chestnut Honey or ADI Apicoltura Organic Rosemary Honey1/4 cup butter1/4 cup Acetoria White Balsamic Vinegar

This is a simple and delicious recipe to give a naturally sweet finish to any meat dish.

Warm butter in a small sauce pot and melt in honey, stirring thoroughly. Allow it to warm through but do not allow it to boil. Stir in 1/8 to 1/4 cup Acetoria White Balsamic Vinegar, creating a balance of acid, to your taste. Brush on glaze before sautéing or grilling. Finish with another liberal brushing before serving. Keep in an air-tight container.

Variations of this basic glaze are endless.

• Add in a bit of Ferrante Controne Hot Pepper to the honey while simmering to give your glaze a great spicy zip!

• Add a teaspoon of crushed Casina Rossa 100% Dried Black Truffle Flakes to the simmering honey to add an earthy flavor; a perfect accompaniment for mushrooms in Fior di Maiella Organic Arborio Rice or Fior di Maiella 100% Organic Farro Grain pilaf.

• Add in a teaspoon of our Ciacco Nebbiolo Grape Chutney, Radici Organic Quince Jam, or Ginestre Fig Jam to give a burst of deep fruit flavors to your glaze on lamb or pork.

(here served over pork)


salts and spices

Ferrante Whole Controne Hot PeppersThese renowned Campania hot peppers are wood oven dried and left whole. Attractively packaged with beautiful bright colors and zesty yet nutty flavor, and framed with notes of wood smoke. These peppers bring elegant simplicity to any kitchen. Use whole in seasoned stews, pasta dishes, and sautéed greens.

12002FER Size – 0.88 oz.Qty – 15/cs

Casina Rossa Gourmet “& Salt” Gift StackAward-winning “Truffle & Salt”, plus “Fennel & Salt”, “Saffron & Salt”, “Fiori & Salt”, “Porcini & Salt”, and new “Herb & Salt”, in an elegant, space-saving container. Excellent introduction to one of the world’s finest lines of artisan salts. The ultimate stocking stuffer for food lovers and kitchen enthusiasts alike! (3.5 oz. jars available)

89001CASSize – 6 x 1.1 oz. jarsQty – 12/cs

Casina Rossa 100% Italian Fennel PollenA precious condiment to both professional and home chefs alike, Fennel pollen is prized for its flavor and health benefits. Enjoy in salads, over roasted meats and vegetables, atop pureed vegetable and bean soups.

91112CAS Size – 0.5 oz.Qty – 8/cs

Gluten-free Truffle Cornbread

1 Tbsp. Extra Virgin Olive Oil1 cup (5-1/4 oz./140g) sweet rice flour1 cup (4-3/4 oz./138g) fine cornmeal2 tsp. baking powder3/4 tsp. Casina Rossa “Truffle & Salt”1 cup buttermilk2 large eggs3 Tbsp. Casina Rossa 100% Natural Italian White Truffle Oil3 Tbsp. Dr. Pescia Acacia Honey2 Tbsp. melted unsalted butter15 Casina Rossa Puro Tartufo 100% dried Black Truffle Flakes

Preheat oven to 350° F. Brush an 8 x 8-inch square pan with olive oil. In a large bowl, whisk together the rice flour, cornmeal, baking powder, and truffle salt.

In a medium bowl, whisk together buttermilk, eggs, truffle oil, and honey. Whisk thoroughly until honey is dissolved. Add buttermilk mixture to flour mixture stirring with a wooden spoon until blended. Stir in butter and Casina Rossa Puro Tartufo 100% dried Black Truffle Flakes.

Pour batter into prepared pan then transfer to center of oven and bake until a toothpick inserted in the center of the cornbread comes out clean, about 30 to 35 minutes. Cool on a rack for 20 minutes, cut into squares, and serve with truffle butter or honey.


salts and spices

8905SOLNPiranske SolineFior di Sale (glass)Size - 2.2 ozQty - 12/cs

Piranske SolineFior di Sale (cylinder)

8901SOLNSize - 4.4 ozQty - 12/cs

8908SOLN Size - 8.8 ozQty - 12/cs

8902SOLNPiranske SolineDOP SaltSize - 1.1 lbQty - 12/cs

8903SOLNPiranske SolineTraditional Bulk Sea SaltSize - 2.2 lbQty - 12/cs

14035CASCasina RossaTruffle & SaltSize - 3.5 oz.Qty - 12/cs

14602CASCasina RossaFiori & SaltSize - 3.5 oz.Qty - 12/cs

14110CASCasina RossaFennel & SaltSize - 3.5 oz.Qty - 12/cs

14045CASCasina RossaSweet & Salt, Forte & GentileSize - 3.5 oz.Qty - 12/cs

14055CASCasina RossaSea & Salt Bottarga SaltSize - 3.5 oz.Qty - 12/cs

14040CASCasina RossaSaffron & SaltSize - 3.5 oz.Qty - 12/cs

14220CASCasina RossaPorcini & SaltSize - 3.5 oz.Qty - 12/cs

30035CASCasina RossaPuro Tartufo100% Dried Black Truffle FlakesSize - 0.35 oz.Qty - 9/cs

11102MARMarinoOrganic Dried Sicilian Wild Fennel SeedSize - 1.6 oz.Qty - 12/cs

11103MARMarinoOrganic Wild Dried RosemarySize - 0.8 oz.Qty - 12/cs

11107MARMarinoSicilian BayleafSize - 0.7 ozQty -12/cs

10003FERFerranteWild Dried OreganoSize - 0.35 oz.Qty - 15/cs

FerranteHand-ground Controne Hot Pepper10002FERSize - 1.5 oz.Qty - 15/cs

10011FERSize - 8.8 oz.Qty - each

11009BELLa Bella AngiolinaLigurian Herb Blend (Erbe Ligure)Size - 1.4 oz.Qty - 12/cs

11014BELLa Bella AngiolinaLigurian Herb Blend and Sea SaltSize - 6.3 oz.Qty - 12/cs

10010FERFerranteSundried Cherry Tomatoes from CampaniaSize - 3.3 ozQty - 10/cs

10008FER FerranteDried Mountain Oregano in BranchesSize - 25 gQty - 10/cs

14041CASCasina Rossa‘‘Truffle Trio” Gift BoxSize - 3x 1.1 oz.Qty - 12/cs


Casina Rossa Due Formaggi Pasta Sauce with Pecorino and RicottaSilky rich pasta sauce with pecorino and aged ricotta cheeses. Casina Rossa’s award-winning sauce just got even better! Use it on anything! Rich enough to eat simply over polenta, but also over pasta, chicken breast, or roasted fish.

80501CASSize – 17.6 ozQty – 6/cs

spreads and sauces

Casina Rossa Sugo al Pomodoro: Puttanesca Pasta Sauce

sofi™ 2012 Gold Winner, Outstanding Pasta Sauce

Small batches of lush Italian tomatoes are blended with traditional and innovative ingredients resulting in an exciting new sweet and savory version of a regional favorite. One jar is perfect with a box of RITROVO SELECTIONS™ bucatini or pannocchie. Restaurant quality, versatile, and bursting with flavor!

80500CASSize – 17.6 oz.Qty – 6/cs

Conchiglie EstiveSummer Stuffed Conchiglie

One bag Casina Rossa Conchiglie Pasta1/4 cup Casina Rossa EVOO12 oz. fresh ricotta cheese1-1/2 cups cooked, chopped vegetables (can include chopped, cooked asparagus spears, blanched fresh or frozen peas, diced zucchini, chopped ramps or garlic scapes)1 tsp. Casina Rossa “Fennel & Salt”2 Tbsp. plus 2 Tbsp. grated Parmesan cheese 2 jars Sugo al Pomodoro Puttanesca Pasta Sauce1 jar Maida Golden Tomato Puree, if desired

Cook Casina Rossa Conchiglie Pasta until just al dente, about 12 minutes. Drain well and toss lightly with Casina Rossa EVOO. Set aside.

In a large bowl combine ricotta cheese, vegetables, Casina Rossa “Fennel & Salt”, and 2 Tbsp. parmesan. Add some extra Casina Rossa EVOO if mixture is too dense.

Pour both jars of pasta sauce in a 13 x 9 inch ovenproof baking pan.

Carefully stuff each shell of pasta individually with ricotta mixture. Set carefully in the pasta sauce base, with the open edge of the shell facing upward. Fill pan with pasta shells. If there is more space, prepare another pan with a layer of Maida Golden Tomato Puree and place remaining stuffed shells into that sauce.

Top with remaining Parmesan cheese.

Bake in a 350° F oven for about 25 minutes, or until sauce is bubbling and cheese topping is melted.

Also available for private label.


3008RADRadiciOrganic Vegan Basil PestoSize - 3 oz.Qty - 16/cs

3043RADRadiciOrganic Tuscan Kale (Cavolo Nero) PestoSize - 6.4 oz.Qty - 12/cs

11003BELLa Bella AngiolinaBasil PestoSize - 8 oz.Qty - 12/cs

6040CAJCiaccoLigurian Basil PestoSize - 6.35 oz.Qty - 6/cs

spreads and sauces

6100CAJCiaccoPasta Sauce with Alba White TruffleSize - 6.35 oz.Qty - 6/cs

6037CAJCiaccoPasta Sauce with BaroloSize - 6.35 oz.Qty - 6/cs

6011CAJCiaccoBruschetta SauceSize - 6.3 oz.Qty - 6/cs

3006RADRadiciOlive TapenadeSize - 3 oz.Qty - 16/cs

3009RADRadiciAsparagus PâtéSize - 3 oz.Qty - 16/cs

3018RADRadiciOrganic Artichoke PâtéSize - 3 oz.Qty - 16/cs

1500CASCasina RossaAbruzzese Sugo Al Pomodoro SauceAvailable for private labelSize - 17.6 oz.Qty - 6/cs

Polenta with Vegetables

1 pkg Fior di Maiella Quick-cook Polenta with Vegetables or Fior di Maiella White Polenta with Truffle1 Tbsp. Casina Rossa Puro Tartufo 100% Dried Black Truffle Flakes, finely crushed2 tsp. Piranske Soline Fior di Sale2 Tbsp. any RITROVO SELECTIONS™ EVOO such as Marino Organic Monte Iblei4 Tbsp. Casina Rossa Abruzzese Sugo Al Pomodoro Sauce2 Tbsp. Casina Rossa 100% Italian Pine Nuts2 Tbsp. Parmesano Reggiano, shaved with a vegetable peeler

Initially follow the directions on the package for the Fior di Maiella Quick-cook Polenta with Vegetables. Use 1 liter of water for Fior di Maiella White Polenta with TruffleAs the water, or vegetable stock, comes to a boil crush the Casina Rossa Puro Tartufo 100% Dried Black Truffle Flakes and toss in. Add in the Piranske Soline Fior di Sale and then slowly add in the Polenta and allow it to cook through.

Rub a 1/4 sheet pan with RITROVO SELECTIONS™ EVOO and pour out the cooked Fior di Maiella White Polenta with Truffle to cool and set. Smooth out to an equal thickness and allow cooling completely.

Warm the Abruzzese Sugo al Pomodoro Sauce in a small sauce pan.

Cut cold polenta into 3” squares; heat a non-stick pan with 2 Tbsp. of EVOO and sear the polenta squares until they are golden brown on both sides.

Spoon the Abruzzese Pomodoro Sauce into the center of the service plate and place polenta in the sauce. Garnish with shaved Parmesano Reggiano and Casina Rossa 100% Italian Pine Nuts.


spreads and sauces

14005CASCasina RossaOlive Spread with TrufflesSize - 3.2 oz.Qty - 12/cs

14004CASCasina RossaMushroom Spread with TrufflesSize - 3.2 oz.Qty - 12/cs

14006CASCasina RossaSundried Tomato with RicottaSize - 3.2 oz.Qty - 12/cs

6401CAJCiaccoBruschetta with Olives with CapersSize - 8 oz.Qty - 6/cs

14501CASCasina RossaAbruzzo Piccante Hot Pepper SauceSize - 3.5 oz.Qty - 12/cs

3040RADRadiciOrganicTomato Pieces with Tuscan Giant BasilSize - 21.2 oz.Qty - 6/cs

3042RADRadiciOrganic Stufato allo Sangiovannese Pasta and Braising SauceSize - 12.3 oz. Qty - 12/cs

3034RADRadiciOrganic Tuscan Pasta Sauce with SangioveseSize - 11 oz.Qty - 12/cs

9300MADMaidaGolden Tomato PureeSize - 24 oz.Qty - 12/cs

9311MADMaidaOlive Pate with CacaoSize - 6.35 ozQty - 12/cs

9312MADMaidaOrganic Eggplant SauceSize - 6.35 ozQty - 12/cs

9305MADMaidaSun-dried Tomato SpreadSize - 7 oz.Qty - 12/cs


condiments

La Bella AngiolinaPitted Taggiasca Olives (Olive Snocciolate)

11002BELSize - 6.35 oz.Qty - 12/cs

11011BELSize - 3 literQty - 3/cs

Casina RossaLeccino Olives, Crushed and Pitted, EVOO

14033CAS Size - 10 oz.Qty - 8/cs

14032CASSize - 1.7 literQty - 6/cs

MaidaLeccino Black Olives in EVOO

9310MADSize - 6 oz.Qty - 12/cs

9301MADSize - 3 liter decorativeQty - 1 ea.

MongettoSalina Salted Capers

2011MON Size - 7.7 oz.Qty - 12/cs

2012MONSize - 1 literQty - 6/cs

10004FERFerranteCorno di Capra Dry Snacking PeppersSize - 2 oz. vacuum packQty - 15/cs

3040RADRadiciTomato Pieces with Tuscan Giant BasilSize - 21 oz.Qty - 6/cs

14041CASCasina Rossa“Truffle Trio” Gift Box Size - 3 x 1.1 oz.Qty - 12/cs

Grilled Coho Salmon Sicilian Style

1 lb. Wild Coho Salmon fillet, skinned & de-boned (approx. 7-8 oz. portion per person)1/2 cup Radici Tuscan Artichoke Hearts1 Tbsp. Mongetto Salina Salted Capers, rinsed and roughly chopped2 Tbsp. Casina Rossa EVOO Pressed with Sicilian Lemon (plus extra EVOO to coat fish)1/4 cup La Bella Angiolina Pitted Taggiasca Olives, pitted & roughly chopped1/4 cup Casina Rossa 100% Italian Pine Nuts, toasted1/4 cup lemon, fresh segments1 Tbsp. Italian parsley, finely chopped1 Tbsp. chives, finely chopped1/4 tsp. black pepper, freshly & finely ground from pepper millCasina Rossa “Sea & Salt” to taste

Pre-heat grill to medium heat and clean grates very well. Place salmon, skin-side down, on a plate and drizzle lightly with Casina Rossa EVOO Pressed with Sicilian Lemon. Lightly grind black pepper over each piece. Use a well-oiled paper towel to liberally coat the grates of your grill to prevent fish from sticking.

Place pieces of salmon, skin-side up, on grill and cook for a minute or two, depending on the portion thickness; then turn each piece 1/4-turn to create that classic diamond-shaped grill pattern.

Allow salmon to cook for another minute then flip each piece over and cook the other side just barely through. Remove from heat and set on service plates.

In a small sauté pan warm 2 Tbsp. of Casina Rossa EVOO Pressed with Sicilian Lemon on medium heat and add in Mongetto Salina Salted Capers, Radici Tuscan Artichoke Hearts, and La Bella Angiolina Pitted Taggiasca Olives. Warm this ragout and finish with chopped parsley. Pour half the ragout over each piece of salmon and finish with another drizzle of Casina Rossa EVOO Pressed with Sicilian Lemon, toasted Casina Rossa 100% Italian Pine Nuts, and chives.


L’Ultimo Forno Vero Calamarata PastaOrganic, non-GMO durum wheat pasta from Matera in Basilicata. Excellent for seafood and vegetable-based sauces. Try with Ferrante Controne beans and snacking peppers.

1118ULTISize – 1.1 lbQty – 10/cs

Pastas

Pasta e Fagioli Frutti di Mare

1/2 pkg L’Ultimo Forno Vero Calamarata Pasta1/2 pkg Fagioli di Controne, The “No-Soak” Heirloom Bean from Campania1 Tbsp. Casina Rossa “Sea & Salt”1 jar Radici Organic Tomato Pieces with Tuscan Giant Basil3 Tbsp. L’Ultimo Forno EVOO4 each garlic cloves, very thinly sliced8-10 ‘16-20’ Tiger Shrimp1/2 lb Manila clams1/2 lb black mussels1/2 lb fresh bay scallops

Place beans in a medium pot of lightly salted water and bring to a boil. Turn down to simmer, cook for about 2 hours.

Bring large pot of lightly salted water to a boil and cook pasta just to al dente. Drain and rinse under cool water to halt cooking. Drizzle with L’Ultimo Forno EVOO, set aside.

Drain off and retain juice from jar of Radici Organic Tomato Pieces with Tuscan Giant Basil. Rough chop tomato pieces into 1/2 inch slices. Set aside.

Prepare shrimp: remove shell and thoroughly clean out back vein. Thoroughly rinse clams and mussels discarding any open/dead. Remove “foot” muscle from scallops, rinse thoroughly with cold water.

Add L’Ultimo Forno EVOO to large sauté pan and heat. Lightly sauté garlic until just clarified, but not too browned. Add shrimp first, then the clams and mussels, and scallops last. Sauté for 1 to 2 minutes. Deglaze with a splash of white wine if desired. Add in beans, tomatoes, and retained juice from jar. Add in par-cooked pasta, stirring in thoroughly. Cover pan and allow all ingredients to cook through. Portion into pasta bowls, top with fresh julienned basil and shaved Parmesan.


6300CAJCiaccoTajarin Egg PastaSize - 250 gQty - 12/cs

6090CAJCiaccoBarolo TaglioliniSize - 0.5 lbQty - 12/cs

6057CAJCiaccoIl MacchiaioloTraditional Squid Ink PastaSize - 0.5 lbQty - 12/cs

6052CAJCiaccoIl Macchiaiolo Porcini PastaSize - 0.5 lbQty - 16/cs

14899CASCasina RossaPannocchie“Waves of Grain” PastaSize - 1.1 lbQty - 10/cs

14902CASCasina RossaBucatini PastaSize - 1.1 lbQty - 10/cs

14901CASCasina RossaOrecchiette PastaSize - 1.1 lbQty - 10/cs

15100CASCasina Rossa“Odds & Ends” Monnezza PastaSize - 1.1 lbQty - 10/cs

1113ULTIL’Ultimo FornoFerricelli PastaSize - 1.1 lbQty - 15/cs

6105ALDOPasta di AldoTagliatelle Egg Pasta with Italian TruffleSize - 8.8 ozQty - 12/cs

6106ALDOPasta di AldoTagliatelle Egg Pasta with SaffronSize - 8.8 ozQty - 12/cs

6103ALDO Pasta di AldoEgg Pasta with BuckwheatSize - 8.8 ozQty - 12/cs

80111CASCasina Rossa“Lastra di Pasta” Pasta WrapsSize - 1.1 lbQty - 8/cs

6101ALDOPasta di AldoTagliatelle Egg PastaSize - 8.8 ozQty - 12/cs

6102ALDOPasta di AldoPappardelle PastaSize - 8.8 ozQty - 12/cs

6104ALDOPasta di AldoEgg Pasta with 100% Farro FlourSize - 8.8 ozQty - 12/cs

Pastas

80101CAS Casina Rossa100% Durum Semolina Conchiglie Giganti PastaSize - 1.1 lb.Qty - 8/cs

27104PUGDi CuonzoOlive Leaf PastaSize 1 lb.Qty - 16/cs

27102PUG Di CuonzoFarina ArsaOrecchietteSize - 1 lb.Qty - 16/cs

27101PUG Di CuonzoPlain OrecchietteSize - 1 lb.Qty - 16/cs


12004ROMRomagnaPappardelleSize - 1.1 lbQty - 18/cs

12001ROMRomagnaStringozzi Umbri (Plain)Size - 1.1 lbQty - 24/cs

12007ROMRomagnaStringozzi all’Arancia (Orange)Size - 1.1 lbQty - 24/cs

12002ROMRomagnaStringozzi Fantasia(Three Flavors)Size - 1.1 lbQty - 24/cs

12010ROMRomagnaStringozzi al Tartufo (Black Truffle)Size - 0.6 lbQty - 12/cs

12020ROMRomagna 100% Farro UmbricelliSize - 1.1 lbQty - 24/cs

12011ROMRomagnaLasagna SquaresLimited EditionSize - 1.1 lbQty - 24/cs

12005ROMRomagnaUmbricelliSize - 1.1 lbQty - 12/cs

11013BELLa Bella AngiolinaGigli PastaSize - 1.1 lbQty - 12/cs

11007BELLa Bella AngiolinaTrofie PastaSize - 1.1 lbQty - 12/cs

11012BELLa Bella AngiolinaCroxetti Hand-Stamped PastaSize - 0.5 lbQty - 12/cs

11016BELLa Bella AngiolinaFoglie di Ulivo - Olive-leaf Shaped PastaSize - 1.1 lbQty - 12/cs

12040ROMRomagnaStringozzi Pasta with SaffronSize - 1.1 lbQty - 12/cs

12030ROMRomagnaLemon StringozziSize - 1.1 lbQty - 24/cs

12012ROMRomagnaGrattini PastaSize - 0.6 lbQty - 20/cs

12003ROMRomagnaStringozzi “Bio”(Certified Organic)Size - 1.1 lbQty - 24/cs

Pastas


6050CAJCiaccoIl Macchiaiolo 100% Corn Fusilli PastaSize - 1.1 lbQty - 12/cs

6055CAJCiaccoIl Macchiaiolo 100% Corn PenneSize - 1.1 lbQty - 12/cs

6056CAJCiaccoIl Macchiaiolo 100% Corn RiccioliSize - 1.1 lbQty - 12/cs

6051CAJCiaccoIl Macchiaiolo 100% Rice Gigli PastaSize - 1.1 lbQty - 10/cs

6053CAJCiaccoIl Macchiaiolo 100% Rice PenneSize - 1.1 lbQty - 12/cs

6054CAJCiaccoIl Macchiaiolo 100% Rice RiccioliSize - 1.1 lbQty - 12/cs

Biatalia100% Farro Couscous (low gluten)

1003BIASize - 1.1 lbQty - 12/cs

1005BIASize - 5 kgQty - each

Biatalia100% Corn Couscous

1001BIASize - 1.1 lbQty - 12/cs

1006BIASize - 5 kgQty - each

Pastas - Gluten Free and organic

Gluten-free Truffle Mac & Cheese

1/2 bag Il Macchiaiolo 100% Rice Riccioli, Gluten-free1 cup grated Ballard Family Dairy Truffle & Salt™ Cheddar Cheese1 cup natural sour cream1/2 cup organic vegetable broth1/2 medium shallot minced1/2 cup Miller Farms Toasted Almonds with “Truffle & Salt”3 Tbsp. grated Parmigiano Reggiano1/2 cup La Bella D.O.P. Riviera Extra Virgin Olive Oil Dolci Moliture (EVOO)

Preparation: Coat 9” round glass baking dish with 1-2 Tbsp. EVOO. Set aside.Pre-heat oven to 350° F.

To make topping: Chop almonds finely in a food processor or crush in a plastic bag with a rolling pin or other heavy object. In a small mixing bowl, add Parmesan to almonds. Mix well. Add 2 Tbsp. EVOO. Mix well. Set aside.

Pasta: Cook Il Macchiaiolo 100% Rice Riccioli 3-4 minutes in plenty of salted water. Stir once to ensure that pasta does not stick together. Do not stir further. Pasta should be just al dente. Gently fluff pasta with spoon and drain. Immediately quench in cold water to stop cooking and drain. Gently toss and drizzle with 1-2 Tbsp. EVOO. Set aside.

Sauce: Sauté minced shallot in 2-3 Tbsp. EVOO until soft and golden. Set aside to cool in pan, retaining EVOO. In a large mixing bowl whisk vegetable broth into sour cream. Add grated cheddar. Stir in cooled shallot and EVOO from pan. Gently fold in pasta. Pour into glass baking dish. Sprinkle with topping. Pat lightly.

Cook on middle rack of oven 20 minutes or until bubbling at edges and topping is golden brown. Let cool 10 minutes before serving.

Serves 4 polite dinner guests or 2 hungry warehouse workers.


Michele Ferrante Ceci di Controne Whole ChickpeasSilky-thin skin, high protein content, minimal soaking time makes these petite full-flavored chickpeas an optimal choice for anything from side dishes to pasta e fagioli.

12003FERSize – 10.6 oz.Qty – 16/cs

Grains, Legumes, and Nuts

Fior di Maiella Organic Arborio RiceSuperfino structure risotto rice from the Po Delta region of Italy. Its medium-sized, medium-starchy grains are perfect for making risottos. Versatile, most requested rice. Now available in USDA organic.

5101MAJASize – 1.1 lbQty – 12/cs

Fior di Maiella Riso Nerone Black RiceExotic, aromatic, long grain black rice. Anti-oxidant rich, basmati style grains. Great with seafood and rice dishes. Try as a stuffing for roasted tomatoes or peppers.

5103MAJSize – 1.1 lbQty – 12 /cs

Fior di Maiella White Polenta with Truffle and Porcini100% Italian, non-GMO white corn flour with dried truffle and porcini mushrooms. Cooks in 5 minutes. Ideal quick meal or side dish for poultry or meat. Excellent grilled!

5102MAJASize – 8 ozQty – 12 /cs

Early Summer Roasted Asparagus with Black Rice and Piranske Soline Salt Flower

1 cup Riso Nerone Black RiceOne large bunch Washington State fresh asparagus.1/4 cup Colli Etruschi or Mannucci-Droandi EVOODash of Acetorium Pinot Grigio VinegarPiranske Soline Salt Flower to taste

Preheat oven broiler. Remove tough bottom ends from asparagus, rinse well and chop into one-inch pieces, leaving tops intact. Place in a heavy ovenproof pan. Allow top layer to brown lightly, toss, then allow a second layer of pieces to brown.

Change oven temperature to 350° F. Add EVOO to pan and allow asparagus to roast until tender (about 15 minutes). When asparagus are cooked, add dash of Acetorium Pinot Grigio Vinegar. A softer texture will contrast well with the Riso Nerone Black Rice.

In the meantime, cook Riso Nerone Black Rice in a rice cooker or stovetop for about 25 minutes, until al dente.

For each serving, form rice onto plates with a small round mold, such as a small bowl. Top with asparagus mixture. Finish with Piranske Soline Salt Flower.


Fior di Maiella 100% Organic Farro (triticum dicoccum) GrainFor centuries farro has been a revered and vital part of regional Italian cuisine. Great as a vegetable protein source and adaptable to various uses, such as in frittatas, soups, and salads. Top with honey, brown sugar, and milk or soy milk for a tasty breakfast treat.

9105FIORSize – 1.1 lbQty – 12/cs

9106FIORSize – 5 kgQty – 2/cs

Fior di Maiella Organic Carnaroli RiceFor centuries Carnaroli has been the premier superfino rice for making risotto. RITROVO SELECTIONS™ Organic Carnaroli Rice is grown in the Po river delta of Piemonte in northern Italy. With a robust structure that gives up starches gradually, the individual grains remain firm and intact, permitting professional and home chefs alike to make the perfect risotto.

9101FIORSize – 1.1 lb.Qty – 12/cs

9102FIOR Size – 5 kgQty – 2/cs

Fior di Maiella Lamon Beans IGPYet another delectable heirloom legume from RITROVO SELECTIONS™ - Lamon beans, prized for their texture, tenderness, and regionality. (Granted IGP, ‘Indicazione Geografica Protetta’ status). These delightful, anytime beans are great in salads, beside meat dishes, atop bruschetta, or in classic pasta e fagioli.

9103FIORSize – 8 oz.Qty – 12/cs


Fior di Maiella Quick-cook Polenta with VegetablesGluten Free. Made from non-GMO corn. A ready-to-go version of a robust northern Italian mainstay. Try as a substitution for mashed potatoes and baked or toasted as an accompaniment to roasted meats. RITROVO SELECTIONS™ quality in a convenient format.

9104FIORSize – 310.6 oz.Qty – 12/cs


3055RADRadiciDry Cannellini BeansSize - 1.1 lbQty - 12/cs

20010CASCasina Rossa100% Italian Pine NutsSize - 1.7 oz.Qty - 12/cs

11111CASCasina Rossa100% Pinoli Italian Pine NutsSize - 2.2 lbQty - each

14030CASCasina RossaCorona Beans(seasonally available)Size - 1 lbQty - 12/cs

10001FERFerranteFagioli di Controne, The “No-Soak” Heirloom Bean from CampaniaSize - 10 oz.vacuum packQty - 16/cs

L’Ultimo FornoSenatore Cappelli Bread Flour11122ULTISize - 2.2 lbsQty - 12/cs

1116ULTISize - 5 kgQty - 4/cs

L’Ultimo FornoSenatore Cappelli Pasta Flour11121ULTISize - 2.2 lbsQty - 12/cs

1115ULTISize - 5 kgQty - 4/cs

6022CAJCiaccoHazelnut FlourSize - 8.8 oz.Qty - 12/cs

11011FERFerranteChickpea FlourSize - 8.8 oz.Qty - 12/cs

80014MILLMiller FarmsSpicy Roasted Almonds with Controne Hot PepperSize - 4 oz.Qty - 16/cs

80011MILLMiller FarmsTruffle & Salt AlmondsSize - 8 oz.Qty - 16/cs

80012MILLMiller FarmsOlive Oil Roasted California Almonds - BulkSize - 10 lbsQty - each

3026RADRadiciOrganic Wild Pine Nuts (extremely limited quantities)Size - 8.8 oz.Qty - 10/cs


RITROVO SELECTIONS™ Basic Pizza Dough

3 cups L’Ultimo Forno Senatore Cappelli Flour2 Tbsp. Marino Organic Extra Virgin Olive Oil (EVOO)1 tsp. Piranske Soline Sea Salt2 Tbsp. sugar1 (1/4 oz.) package dry active yeast1 cup warm water

Mix yeast in small bowl with warm water and sugar. Set aside for 10 minutes. Mix Senatore Cappelli Flour and Piranske Soline Sea Salt in large mixing bowl and make a well in the center. Pour in Marino Organic EVOO and yeast mixture and gently stir to bring dough together. If dough is too dry, add a few Tbsp. of warm water. If it is too sticky, add in a sprinkle of flour. Knead dough on a lightly floured table about 12-14 times until it comes together in a smooth ball. Place in a large, lightly oiled mixing bowl, cover with plastic wrap or wet towel and allow to proof until doubled in size.

Turn out onto a lightly floured table and punch down the air pockets, rolling dough into a tight ball. Allow to rest for 10 minutes then gently flatten ball out into a 1 inch disk. Cut into quarters and roll each section into a ball. Flatten out each ball and roll out with a dough pin to 1/4 inch thick round or oval. Brush liberally with EVOO and place on a sheet pan or pizza stone.

Bake at 400° F for approximately 8-10 minutes or until lightly golden brown. Remove from oven, top with desired ingredients, return to oven until cheeses are melted and topping warmed through. Cut and serve!


20083COCETenuta CocevolaTaralli Wine Taster’s Crackers with FennelSize - 7 oz.Qty - 12/cs

10011TENTenuta Castello“Rubata” Grissini Organic BreadsticksSize - 5.3 oz.Qty - 21/cs

10100TENTenuta Castello“Rubata” Grissini with RosemarySize - 6.3 oz.Qty - 21/cs

10021TENTenuta Castello“Rubata” Grissini with Rice FlourSize - 5.3 oz.Qty - 21/cs

5501TAVOFiguliTavolozze al Olio di Oliva: Artisanal Snack Crackers with 100% Italian Olive Oil (Classic Flavor)Size - 3.5 ozQty - 18/cs

5502TAVOFiguliTavolozze al Tartufo: Artisanal Snack Crackers with TRUFFLE & SALT™Size - 3.5 ozQty - 18/cs

crackers

Tavolozze Nachos!

Arrange the Truffle Tavolozze Crackers on a foil-lined baking sheet. Top with freshly grated BALLARD FAMILY DAIRY TRUFFLE CHEDDAR, and fresh chopped chives. Place in the oven, at 350° F for approximately 10 minutes. Enjoy with friends!

Optional: Use the Tavolozze Crackers with 100% Italian Olive Oil and any number of toppings:

- Gruyere cheese with Marino Sicilian Rosemary and shallots- Ferrante Controne Hand-ground Hot Pepper Flakes and queso fresco


Ciacco Crema di Torrone: Torrone in a JarA RITROVO SELECTIONS™ Exclusive. Pure Piedmontese hazelnut torrone sauce blended with honey and crushed hazelnuts. A rich, nutty dessert topping that seems to go with every occasion. Use to top or sweeten anything from biscotti to baked goods to fresh fruits to ice cream.

7000CAJSize - 3.17 oz.Qty - 6/cs

ADI Apicoltura Organic Soft Torroncini BitesAll natural, sweetened only with local abruzzo-raised honey. Light and chewy for a delicious Holiday treat. Gluten-free.

12100ADI - with AlmondsSize – 5.3 oz. Qty – 12/cs

12200ADI - with HazelnutsSize – 5.3 ozQty – 12/cs

Ciacco Gianduia: Chocolate Hazelnut SpreadAn irresistible interpretation of a northern Italian classic. Top-quality Piedmontese Gianduia is enriched with extra helpings of crushed hazelnut and cocoa, resulting in intensified flavors and creaminess without a loss of balance. Spread on pastries or breads; pour over ice cream, strawberries, or sliced bananas; or use as filling or frosting for freshly-baked cakes. Incredible with fresh mascarpone cheese!

6400CAJSize – 7.76 ozQty – 6/cs

cookies, chocolates, and other sweets

L’Ultimo Bacio™ Salt-n-Chocolate Crunchy CookiesTranslated as ‘The Last Kiss’, even one taste of these delightfully crunchy, salt and chocolate-marbled cookies will not be your last. Top-quality ingredients, including non-GMO durum wheat flour. Baked by L’Ultimo Forno and featuring Piran Fior di Sale Sea Salt.

1119ULTISize – 0.55 lb.Qty – 12/cs

Wild Boar 39% Cocoa with Italian Truffle Salted Almonds, by Hagensborg ChocolatesHagensborg chocolates chose to combine the truffly crunch of RITROVO®-Miller Farms truffle & salt almonds with their 39% milk chocolate for a super snackable chocolate bar. A unique treat bringing together Italy’s Casina Rossa truffle & salt, RITROVO’S® Miller Farms almonds and a small Canadian chocolatier. An international delight.

Size – 2.3 ozQty – 12/cs


1005BONA - Salt1006BONA - 70%1007BONA - 80%1009BONA - 90%

Bonajuto ChocolatesSize - 2 oz.Qty - 12/cs

1001BONA - Orange1002BONA - Cardamom1003BONA - Lemon1004BONA - White Pepper

cookies, chocolates, and other sweets

8904SOLNPiranske SolineChocolate Bar with Sea SaltSize - 1.5 ozQty - 12/cs

10069FERFerranteRare Dried White Cilento Figs with Lemon and AlmondSize - 11 oz.Qty - 15/cs

6025CAJCiaccoBaci di Dama CookiesSize - 7 oz. jarQty - 6/cs

5005VANNVannini100% Organic EVOO Panettone(seasonal, pre-order only)Size - 1.1 lb Qty - 6/cs

5007VANNVanniniTuscan Panforte with Almonds and Candied FruitSize - 10 ozQty - 12/cs

16009PRIPrimo PanGluten-Free CookiesSize - 12 oz.Qty - 12/cs

16001PRIPrimo PanFoglie di Mais (Corn Cookies)Size - 8.8 oz.Qty - 24/cs

16004PRIPrimo PanFarro CiambellineSize - 12 oz.Qty - 12/cs

16005PRI Primo PanNoccioli (Hazelnut Cookies with Chocolate)Size - 12 oz.Qty - 12/cs

La SasselleseSoft Amaretti Cookies

27001SASSize - 6 oz.Qty - 6/cs

27002SASSize - 14 oz. tinQty - 6/cs

27003SASBulk Mini-AmarettiSize - 3.3 lbQty - each

1114ULTIL’Ultimo FornoLemon Biscotti Size - 13 ozQty - 12/cs

1010BONABonajutoARANCIATASize - 7 oz.Qty - 12/cs

89056SOLNPiranske SolineChocolate with Sea SaltSize - 2 kgQty - 100/cs


our Producers

ACETORIAAcetoria vinegars are the result of an extraordinary collaboration between esteemed winemaker Joseph Reiterer of Alto Adige and German master vinegar maker Robert Bauer. All Acetoria vinegars are made from fine wines. Reiterer judiciously selects the best basic ingredients then produces a wine with exceptional flavor, body, and acid balance. Then Bauer transforms these wines into vinegars, each aged in such a way as to extol the characteristics of its particular type. The result of this collaboration is the creation of intensely flavored, harmoniously balanced vinegars that bring flavor and freshness to anything from salad dressings to meat dishes to desserts.

ADI ApICOlTuR A (AbRuzzO)The Iacovanelli family of ADI Apicoltura in Tornareccio, province of Chieti in Abruzzo, has dedicated itself to the art of healthy beekeeping for nearly 150 years. Their 1500 beehives, constructed of natural materials and flanked by the pristine floral diversity of Abruzzo National park, provide an ideal environment for beekeeping. Their bees are cared for with a studied, chemical-free combination of traditional and innovative methods. The resulting honey is harvested only at full-maturity to preserve flavor, color and aroma, and nutritional content; it is certified as regionally-specific, organic, and unpasteurized as well. Additionally, ADI’s focus on championing mono-varietal honeys has brought it to the national forefront. Now, after nearly 150 years of dedication to their bees, ADI Apicoltura and the fourth generation of the Iacovanelli family is known throughout Italy as one of its most successful honey producers. ADI Apicoltura is a proud RITROVO SELECTION™.

bIAITAlIARITROVO® has selected this couscous from Biaitalia of Ferrara, which recently acquired the 88 year-old company from the Bacchini family, Italy’s first producers of couscous. The tradition of couscous in Italy is prevalent in regional specialties cuscus in the province of Trapani in Sicily and casca in Sardegna.RITROVO® has chosen the gluten-free and farro versions of this product for our customers, in order to expand the range of wheat-free products available in the U.S. market. Biaitalia couscous is easy to cook. It can be poured into boiling water or simply made by adding boiling water then cover and steam.

b ONA JuTOSince 1880, the Bonajuto family has been respected for their line of traditional ‘Modicana’ Sicilian chocolates. They draw from both local and Spanish-Meso American influences to create an extraordinary product: stone-ground raw cocoa, blended together with spices and cane sugar then pressed into elegant, cocoa-rich, luxuriously-flavored bars. With inspiration from ancient Sicilian cuisine the Bonajuto family offers another bewitchingly delicious treat called Aranciata: candied, shredded, and pressed Sicilian orange peel with local honey, an incredible compliment for meats, cheeses, baking, or specialty drinks.

C ASINA ROSSA2012 Fancy Food Award, Gold Winner, Outstanding Pasta Sauce

- 2009 Fancy Food Award, Silver Winner, Outstanding Pasta, Rice or Grain- 2005 Fancy Food Award, Gold Winner, Outstanding Condiment

Nicola DeLaurentiis and his wife Paola have outgrown their modest artisan enterprise located near Roccascalegna, Abruzzo and replaced it with a new, up-to-date facility. They continuously

strive to maintain the artisan quality, level of innovation, and aesthetic appeal synonymous with the trademark CASINA ROSSA. Be it ‘art-in-a-jar’ instant antipasto, family-produced olive oil, or a selection from CASINA ROSSAS’ internationally acclaimed “…& salt” line (the first product line to be co-branded “A RITROVO SELECTIONSTM), everything from the CASINA ROSSA kitchen is a sheer delight and an instant best-seller.

COllI ETRuSCHIRITROVO®’s quest for the right extra virgin olive oil from Lazio has been rewarded! Same-day, continuous-cycle, first-cold pressing of quality Caninese olives, carefully supervised by Agronomist Nicola Fazzi of the Colli Etruschi Cooperative near the Etruscan town of Blera, yields a bold and fruity olive oil with several regional and national awards to its credit. Impressive in its versatility, Colli Etruschi adds bold definition to antipasti, pasta and vegetable dishes, and both white- and red meat main dishes. Its attractive, amphora-styled bottle with a convenient pour spout makes Colli Etruschi ideal for retail, display, and gifts.

DI CuONzO OF puGlIARITROVO® is proud to import typical orecchiette and olive leaf pastas from family-owned and operated DiCuonzo in the city of Barletta, Puglia. This most typical pasta of Puglia is delicately shaped by DiCuonzo, and its condiment-gripping form inspires typical dishes like Orecchiette con le cime di rapa. We also import very special orecchiette made with little-known farina arsa, a toasted wheat flour that gives the pasta a rich brown-silver color. Farina arsa or “burnt flour” pasta comes from a little-known Pugliese tradition dating back to a time when local nobles allowed their peasants to glean from fields after the wheat harvest. Since the fields had already been burned clean, gleaners found lots of blackened grains, which they frugally incorporated into their poor-man’s orecchiette.Today the limited edition Orecchiette with Farina Arsa as well as the plain, classic orecchiette combine beautifully with vegetable condiments such as zucchini flowers and fresh peas, golden squash, white fish flakes, and other color-contrasting ingredients. A rare find.

DR . pE SCIAPaolo Pescia, a passionate second-generation honey maker, practices “nomadic” beekeeping. Paolo transports his beehives to seasonally flowering zones and protected national parks located in the Tuscan coastal hills, producing monofloral honeys of stunning flavor. All production is done by hand, including the scraping of honey from the combs.Voted a Tuscan “Knight Of The Third Millenium” for his craftsmanship.

FEuD O DEllE GINE STREFor generations the Giovannelli family has been growing wine grapes. Their vineyards, located in the verdant hills paralleling the Adriatic sea and Abruzzo’s famed la Costa dei Trabocchi (‘coast of the ancient fishing platforms’), have yielded countless harvests of indigenous Montepulciano and Trebbiano grapes to be sold to local winemakers. Young Francesco Giovannelli has steered his family into a different endeavor - that of producing fruit and wine grape-based conserves predominantly from family-grown grapes. The quality of their craft is immediately apparent. One taste is all it takes for instant inspiration!


our Producers

Il MONGETTOIn the Monferrato zone of Piemonte, Roberto Santopietro and his family produce a line of vegetable- and fruit-based condiments renowned throughout Italy as a standard for quality, regional authenticity, and poignancy of flavor. II Mongetto products appeal to professional and home chefs alike in that they can be used either to accent main dishes or to take on their own central role on a menu.

l A bEll A ANGIOlINA- 2005 - Fancy Food Award, Silver Winner, Outstanding Best Seller

- 2002 Fancy Food Award, Silver Winner, Outstanding Savory Condiment, Pasta Sauce

The origins of “La Bella Angiolina” go back centuries. Still faithful to local traditions, Luca Bastieri and family use top quality ingredients to recreate traditional favorites in the

sun-drenched Italian Riviera using their own, hand-harvested Taggiasca olives, some from trees over 400 years old. These olives are always in high demand due to their tenderness and mild yet complex, even nutty flavor. Every jar is packed and lightly suspended in olive oil as opposed to loosely floating in brine. La Bella Angiolina products, including their wonderful pasta line, are superb and customers choose them time-and-time-again! These flavors are Italy at its best.

l A ROM AGNA La Romagna was established over 50 years ago in Foligno, the provincial heart of Umbria, by pasta artisan Libio Fratini. Two generations later, his grandson Leo carries forward his family traditions with an impressive line of durum wheat and egg-based pastas containing the finest ingredients available (such as Apulian durum wheat flour, and pure, filtered water). Gradual air-drying before packaging preserves the pasta’s hearty structure, full flavor, and “sauce-gripping” texture. La Romagna is truly a pasta lover’s pasta and has easily earned itself a place among RITROVO SELECTIONSTM.

l A SASSEllE SEA product typical to the interior of Liguria, it took RITROVO® years of research to find an amaretto of this caliber. Due to artisan production techniques, 100% natural ingredients, and the use of legendary armelline almonds, LA SASSELLESE Amaretto Cookies stand out against their contemporaries in their flavor, tenderness, and rich aromatics. 100% natural version is pure, delicious, and beautifully packaged.

l’ ulTIMO FORNOThis year RITROVO® has reached into the southern region of Basilicata, long known as the breadbasket of Italy. Basilicatas’ historical city of Matera has been known for grains and pasta making since the 15th century, and L’Ultimo Forno showcases this by offering an impressive line of pastas and baked goods. Senatore Cappelli, an indigenous, non-GMO grain known for its rich flavor and color, is principal to Senatore Cappelli Pasta and Bread Flours, Fericelli Pasta, and Lemon Biscotti. A healthy and flavorful (and attractively packaged) RITROVO® exclusive.

M AD ONNA DEll’OlIVO- Voted 96 out of 100 points in the esteemed Fleis Olei 2011 Guide to

the World’s Best Extra Virgin Olive Oils by Marco Oreggia - Voted one of the Top EVOO Farms and a “Made with Love” Olive Oil

Antonino Mennella is a passionate young extra virgin olive oil producer from the Salerno area of Campania. With his small 2000-tree farm he produces our limited edition Raro (‘rare’) extra virgin olive oil from a blend of pitted or “denocciolati” Ravece and Rotondella olives. He uses advanced pressing and processing technology to provide a super extra virgin with double the average content of polyphenol antioxidants and an astoundingly low level of free oleic acid, almost the same level of freshness as an olive still on the tree. La Madonna dell’Olivo has a remarkably well balanced flavor profile and optimal levels of Omega 3 and Omega 6 fatty acids, and vitamin E tocopherols, making it a ‘double winner’-- an elixir of good health and flavor. A respected RITROVO SELECTION™.

M AIDAFrancesco Vastolo produces these unique condiments on his farm located near the ancient ruins of Paestum, Campania. From his array of farm-produced condiments and sott’olii, RITROVO® has chosen to introduce unique and typical products that highlight rare regional raw materials: local olive and vegetables, fruit from southern Campania’s Cilento coast, and golden tomatoes from Michele Ferrantes’ own farm.

M ANNuCCI-DROANDIMANNUCCI-DROANDI has an extremely low free oleic acid content and a high level of polyphenols, earning it a place among the best extra virgin oils in Italy as well as exclusive membership among organic and DOP extra virgin oils from the Chianti Classico zone. Manucci Droandi is one of the few oils in its zone and the country to be both organic and have the coveted DOP status (Denominazione di Origine Protetta). It is an extraordinary extra virgin olive oil, the only RITROVO SELECTIONTM extra virgin that we have dared to feature in a three-year, ‘vertical’ tasting!

M ARINOThe Marino Family produces an absolutely superb monovartietal, organic extra virgin olive oil from their own trees near the southeastern Sicilian city of Ferla, in the vaunted Monte Iblei zone. A sun-drenched depth of flavor, balanced by lively vegetal notes, make it both true to its terroir and extremely versatile; as a result the Marino farm has been awarded the Zurich-based, “Golden Olive Award” as well as outstanding ratings by the Slow Food Guide to Italian Extra Virgin Olive Oils. In addition to hand-tending their own tonda (‘Ferlese’’) olives, Katia and Maurizio Marino wild gather rosemary and other herbs, and tend citrus trees and beehives to create a humble yet incredible line of regionally-inspired products.

MICHElE FERR ANTEIn Campania’s village of Controne, in the province of Salerno, and not far from the Greek archaeological park at Paestum, RITROVO® discovered a new heirloom bean from Michele Ferrante. Michele, a true agricoltore, or small farmer, was invited to the prestigious 2006 edition of the Terra Madre event in Torino - an event that is only open to a small number of dedicated farmers of the world. Micheles’ thin-skinned, tender, and naturally sweet Controne bean needs no soaking (start in cold water) and cooks to perfection in a few hours. His chef-friendly Hot Pepper, Snacking Peppers, and new Chickpea Flour are revered in Italy and the U.S.

MIllER FAR MSAs proud, fourth-generation almond growers in Modesto, California, Kent Miller and family tend to their orchards carefully and responsibly. As a result, their almonds are a standard of excellence. When seasoned with RITROVO SELECTIONS™ TRUFFLE & SALT™ they are an absolutely irresistible taste phenomenon that is impossible to stop munching on! Kent Miller and RITROVO® have formed a delicious collaboration! New this year: Spicy Roasted Almonds with Controne Hot Pepper.


pANIFICIO VANNINIIn 1932 Mario Vannini built his forno and modest bakery in the village of Calenzano, in the gentle, green hills just outside of Florence. Over the years he built a reputation for baking excellence, which continues to this day. Now, three generations later, Barbara and Irene Vannini proudly continue their family legacy by baking goods that “delight your senses throughout the entire day”. Adding market savvy to their baking skills, Barbara and Irene create products that reflect a respect for both tradition and innovation, incorporating Tuscan raw materials such as farro, Carmignano figs, and Tuscan extra virgin olive oil to their original family recipes.

pASTA DI AlD O- Voted #1 egg pasta in Italy by Gambero Rosso Magazine

- Featured on the BBC’s “The Quest for the Best.”

From Ascoli-Piceno in Le Marche. This textured, full-flavored egg pasta is delightfully light, owing to the astute research and total dedication of Luigi Donnari. In his tiny, self-designed facility Luigi uses top-quality basic materials such as Italian select durum wheat and eggs from local, non-GMO feed-raised chickens to produce small batches of ‘the perfect pasta’ - every strand with optimal shape, water content, texture, and cut. The result: amazing. We’ve tasted no other pasta quite like it! A RITROVO® Exclusive. Limited quantities.

pECC ATI DI CIACCO- 2010 Fancy Food Award, Silver Winner, Outstanding Pasta Sauce

These harvest bounty treats are produced in the village of Monteu Roero near Alba, a city world-famous for its enogastronomy. Each product is made in small

lots according to regionally inspired recipes with prestigious ingredients such as Alba white truffle and Barolo red wine. Careful attention is paid to maintaining freshness and homemade goodness. Peccati di Ciacco is a first choice for lovers of Piedmontese cuisine at its best! Due to high quality and innovation some Peccati di Ciacco - RITROVO® product collaborations will be labeled as RITROVO SELECTIONS™.

pIR ANSK E SOlINEJust half an hour’s drive east-southeast from Trieste in northeastern Italy, the Piran saltpans (Piranske Soline) are situated in a national park and nature preserve in southern Piran, on the Adriatic coast of Slovenia. These saltpans, comprising an interconnected series of carefully tended, lagoon-like, shallow basins, are where the pristine, saline-rich waters of the northern Adriatic are allowed to enter, evaporate, and be hand-harvested. The Piran saltpans are among the longest-functioning, artisan saltpans in Europe, providing healthful, flavorful, “… sea that could not return to the sky” for over seven centuries.During our research in Slovenia we found that these salts were magnificent, at every price point. Their comparative flavor complexity, with a hint of sweetness, owes to both high mineral content and low levels of otherwise bitter Sodium Chloride (NaCl). Of special note: Piranske Solines’ highest quality salt, known as ‘Salt Flowers’ (wordplay involving description of the delicate, flower-like structure of each ‘grain’) is one of the most compelling condiments that we have ever used in our kitchen - we want to sprinkle it on everything, from salad to dessert! Without hesitation we are proud to endorse the salts of Piranske Soline as being RITROVO SELECTIONS™.RITROVO® was instrumental in creating a localized revival of production of Slovenian Refosco Red Wine Vinegar in the hills above Capodistria. Headed by vinegar maker Marsic Drago a team of artisan producers have hand crafted a rich, deeply flavored red wine vinegar that can even be sipped, straight out of a glass.

pRIMO pAN- 2010 Fancy Food Award, Silver Winner, Outstanding Cookie

In the village of Battifollo on the Cuneo side of the Ligurian Alps, the Biga family bakes small lots of their tantalizingly flavored biscotti according to local recipes. Primo Pan biscotti contain top-quality ingredients, such

as eggs from small farms in the surrounding area, organic honey, raw cane sugar, and stone-ground local whole grain flours including organic corn and farro.

R ADICI OF TuSC AN Y- 2002 Fancy Food Award, Silver Winner, Outstanding Product Line

- 2001 Fancy Food Award, Gold Winner, Outstanding Pasta, Rice, Bean, or Soup

In the Tuscan hamlet of Loro Ciuffenna, Sandra Masi and her husband Viviano Venturi oversee an amazing operation. Their 100% organic product line

is both regionally inspired and internationally acclaimed for its introduction of heirloom treasures to the world market, such as the ‘Giant’ basil from the Arno valley and heirloom beans from the hills above Loro Ciuffenna. Masis’ further collaboration with RITROVO®, in transforming local dishes into ‘Ready-to-eat’ (‘R.T.E.’) formats, has earned her three NASFT statues and page-after-page of accolades from the U.S. specialty food industry. All Radici of Tuscany products are certified organic.Virtually every RADICI OF TUSCANY ORGANICS product distributed by RITROVO® is proudly designated as one of our RITROVO SELECTIONS™ - with background information and recipe support provided at www.ritrovo.com.

RITROVO SElECTIONS TM bAl SA MIC VINEGAR

- 2009 Fancy Food Award, Gold Winner, Outstanding Vinegar

In Soliera, Province of Modena, in the rich, alluvial zone of Lambrusco di Sorbara, the Maletti family has been producing quality Lambrusco wine for generations.

Notwithstanding their success, young Davide Maletti has decided to blaze a new path for his family producing an excellent, six-year Balsamic vinegar of Modena from the wine and grape musts of selected local Lambrusco and Trebbiano varietals. The reason why so many tasters misjudge our RITROVO SELECTIONS™ balsamic, produced by Maletti, as being a 10-, 12-, or even a 15-year Balsamic isn’t just that it is made from carefully chosen basic ingredients, without additives of any kind - it also owes to the innovative (and secretive) manner in which it is aged. Our balsamic also undergoes an accelerated yet regulated evaporation in former wine barrels of French Allier oak, resulting in a density and depth of flavor, intense aromaticity, and clean delicateness of finish that belies its age and price. As one of our surprised Italian customers exclaimed, “… but it ‘drinks like a 10-year!”RITROVO SELECTIONS™ Balsamic is super on a range of dishes, from fresh strawberries to salad greens topped with Parmeggiano Reggiano shavings to most any meat cookery. RITROVO SELECTIONS™ Balsamic is truly a cost-friendly, indispensable tool to chefs of any ability.

our Producers


TAVOlOzzERITROVO SELECTIONS™ Tavolozze crackers were inspired by a small, family-owned bakery we visited in the region of Veneto. Collaborating with restaurateur Filippo Albertini and Prosecco producer/project manager Gianluca Salamon, we were able to brainstorm, invent, and develop a distinctive cracker for the U.S. market as well as for select Italian customers. Tavolozze, or ‘artist’s pallettes’, are made with top-quality wheat flour, malted wheat flour, extra virgin olive oil, and salt, are hand-rolled and baked in small batches. Their wholesome flavor, delightful crispiness, and angular, adaptable shape make Tavalozze the perfect, every time snack cracker - for munching on the run, serving with dips and spreads, or creating delicious works of ‘hors d’oeuvre art’. Tavolozze are prebaked in small batches to optimize their crispiness, flavor, and ‘dipability’, and we can’t stop eating them! A RITROVO SELECTION™ original. Tavolozze al Tartufo are another unique RITROVO® creation, pairing Tavolozze with award-winning Casina Rossa RITROVO SELECTIONS™ Truffle & Salt. These seriously delicious crackers inspire both kitchen creativity and convenient snacking.

TENuTA C ASTEllO- 2002 Fancy Food Award, Silver Winner, Outstanding Baked Good

The Vercellone family has been cultivating grains for over 100 years in the heart of the Po Delta near Vercelli. Their Tenuta Castello products are certified organic;

hand-weeded instead of treated by insecticides and herbicides. Further, Tenuta Castello grains are processed in traditional mills that leave much of each kernel’s substance intact without polishing or shining. The result: full flavor, structure and consistency, and a high nutrient content. Truly, a standard untouched by its peers or by other, industrial-scale grains. Artisan quality and full flavor are hallmarks of the entire Tenuta Castello line; from its unbeatable risotto rice, farro, and grissini breadsticks to its hearty polenta and innovative black rice.

TENuTA CO CEVOl AFrom the sun-drenched coast of Puglia, in the province of Andria near Bari and the famous Castel del Monte, this small-production, DOP extra virgin olive oil is made from 100% coratina olives. It is hand harvested and rigorously cold-pressed, and its classic, bold, yet balanced suite of flavors are kept intact by state-of-the-art milling and handling. This extra virgin provides the taster with an undeniable sense of quality and terroir - leading to first place honors given at the Los Angeles International Olive Oil Tasting Competition. It is a true classic, bringing added dimension to both cooking and finishing.

our Producers

TR A MpETTI- 2003 Fancy Food Award, Silver Winner, Outstanding Oil, Vinegar or Salad Dressing

The Trampetti farm is located in the prestigious Assisi-Spoleto hills of Umbria’s “gold coast” olive zone. There Massimo Sisani, third-generation descendant of Eugenio

Trampetti, and Federico Bibi, Umbrian agricultural specialist, dedicate themselves to the production of one of the finest organic extra virgin olive oils in Italy. Same day, state-of-the-art processing of early hand-harvested, 100% Moraiolo olives result in a monovarietal extra virgin olive oil with intense yet harmonious notes of freshly-cut grass, fresh herbs, and artichoke. Trampettis’ high polyphenol levels (indicating quality of fruit) and low free oleic acidity levels (indicating freshness) have perennially put it at the top of all Italian extra virgin oils. Trampetti is unbeatable! Each bottle is silver-wrapped to protect freshness and its back label is harvest-dated.


Bonus recipes

Lamon Bean & Mushroom Cakes

1/2 package Fior di Maiella Lamon Beans IGP, soaked over-night1 tsp. Piranske Soline Fior di Sale1 cup Crimini mushrooms, cleaned, stemmed, and roughly chopped1 cup Shiitake mushrooms, cleaned, stemmed, and roughly chopped1 each red onion, large - 1/2 inch julienne 1/2 cup Trampetti Chef Selection or Marino Organic Extra Virgin Olive Oil12 each garlic cloves, soft-braised in EVOO2 each eggs3 cups Panko bread crumb, 1 cup in mixture and 2 cups for ‘breading’1 jar Ciacco Bruschetta Sauce with Olives and Capers

Soak Fior di Maiella Lamon Beans, completely submerged, in cold water over night.

Drain off water and place Lamon Beans in a medium sauce pot. Submerge Lamon Beans again in twice the volume of cool water. Bring to a boil and then reduce to a simmer for approximately 45 minutes or until very tender.

Place garlic cloves in a very small sauce pot or sauté pan and cover with EVOO. Allow garlic to simmer on very low until soft and golden.

While the Lamon Beans and garlic are cooking, prepare mushrooms and heat 3 Tbsp. of the garlic oil in a large sauté pan. Sear mushrooms and allow to caramelize very well, tossing and stirring regularly. Set aside to cool.

Take 3 Tbsp. of the garlic oil and heat pan again for the onion. Sear and caramelize very well, adding a touch of water as needed to keep them from getting too dark. Set aside to cool.

When Lamon Beans are soft, drain off water and allow to cool.

Prepare a food processor with standard blade and lightly pulse mushrooms, onions, Lamon Beans, and garlic. Mix all these ingredients together thoroughly in one bowl and taste, adjusting for salt and pepper as needed.

Add in eggs and bread crumb, mix thoroughly. Allow to rest and chill in refrigerator for 20 minutes.

Form 1/4 cup scoops of the mixture into patties and then lightly coat with dry bread crumbs. Place each one on a sheet pan.

To prepare, lightly sear in a non-stick pan with EVOO and warm thoroughly, browning both sides.

Place 2 warm cakes on Ciacco Bruschetta Sauce with Olives and Capers. Garnish with shaved Parmesano Reggiano.

Or try them as a slider “burger” with caramelized balsamic onions and Ciacco Ligurian Basil Pesto!

Porchetta ai Funghi Misti and Grilled Fennel

2 pork tenderloin, cleaned & marinated2 Tbsp. Casina Rossa “Fennel & Salt”1 Tbsp. Ferrante Wild Dried Oregano, crushed2 Tbsp. black pepper, finely ground1 jar Ciacco Grilled Fennel, roughly chopped1 jar Casina Rossa Funghi Misti: Mushroom Mix, roughly chopped2 Tbsp. Trampetti Chef Selection or Marino Organic Extra Virgin Olive Oil (EVOO)2 Tbsp. Casina Rossa 100% Italian Pine Nuts2 Tbsp. Parmesano Reggiano, shaved with a vegetable peeler1 Tbsp. chives, finely chopped

Clean pork tenderloins of all “silver skin” and excess fat. Marinate with EVOO, black pepper, Casina Rossa “Fennel & Salt”, and Ferrante Wild Dried Oregano.

Rough chop the Ciacco Grilled Fennel and Casina Rossa Mushrooms and warm lightly in a small sauté pan.

Pre-heat oven to 350° F.

Place the Casina Rossa 100% Italian Pine Nuts on a small pan, in an even layer, and toast in the oven for approximately 3 to 5 minutes until golden.

Heat the EVOO in a medium sauté pan and sear the pork tenderloins, allowing them to caramelize well on all sides, finish roasting in the oven until just about 160° F internal temperature; turning over at least once to achieve even caramelization.

Allow the finished pork to rest for 2 minutes and slice into 1/4 inch medallions.

Spoon a 1/2 cup of the mushroom and fennel mixture on to the service plate and place 4 slices of the sliced pork on top.

Garnish with toasted Casina Rossa 100% Italian Pine Nuts and chives.


Bonus recipes

RITROVO® Pesto Bianco

1 cup Parmigiano Reggiano, finely shredded1/4 cup Casina Rossa 100% Italian Pine Nuts, toasted5-6 garlic cloves, slow braised in L’Ultimo Forno Local Blend Extra Virgin Olive Oil (EVOO)1/4 cup mascarpone cheese*1 Tbsp. marjoram, thyme, and/or sage, finely chopped1/2 tsp. Piranske Soline Fior di Sale1/4 tsp. white pepper1/4 tsp. black pepper

Begin by placing garlic in L’Ultimo Forno Local Blend EVOO, submerged completely, and bring to a low simmer until cloves become slightly caramelized and translucent. Strain off garlic and reserve garlic oil for use in sauté and other recipes such as salad dressings.

Place braised garlic in a food processor with parmesan, Casina Rossa 100% Italian Pine Nuts, herbs, and spices. Pulse a few times to chop pine nuts thoroughly and bring the ingredients together. The garlic will smooth out completely and create a paste with the other ingredients. Add in mascarpone and pulse a few more times, just to incorporate. Use Pesto Bianco as a spread on toasted bread or toss with hot pasta noodles; even add some ricotta to the mixture and use in layers of a lasagna dish.

*For vegan recipe, Mascarpone can be removed.

Black Truffle Demi-Glace

Beef or Lamb Demi-Glace10 lb. beef or lamb bones4 carrots, large, peeled and rough chopped4 onion, large, peeled and rough chopped2 leeks, whites only, rough chopped2 leek leaves, 6 inch length of the outer green part1/2 bottle red wine6 oz. tomato paste12 Italian parsley stems, fresh4 thyme sprigs, fresh2 Marino Sicilian Bayleafs, dried

Finished Sauce1 cup beef or lamb demi-glace1 tsp. Casina Rossa Puro Tartufo 100% Dried Black Truffle Flakes, finely crushed1/2 tsp. Casina Rossa “Truffle & Salt”1/4 tsp. black pepper, freshly ground

Begin by laying the bones out on a sheet pan and the vegetables on a separate sheet pan. Roast in a 400° F oven until very well browned. Place browned bones and vegetables in a large stock pot and “deglaze” each of the pans with red wine. This is done by warming the pan directly on the burners of your stove until the bits and pieces on the pan begin to bubble. Carefully pour the wine over the whole area and allow to come to a boil on the surface as you scrape off all the caramelized particles from the pan. Turn off heat and pour this wine mixture into the pot with the bones and vegetables.

Make a “bouquet garni” with the leek greens, parsley stems, and Marino Sicilian Bayleafs by bundling them all together and tying it with butcher’s twine and add to the pot. Fill pot with cold water and allow this initial stock to simmer for at least 8 hours (24 hours is preferred for a darker, richer final product); skimming off any frothy fat that collects on the surface.

Next, strain off the solids and discard them. Return stock to the stove, add in tomato paste and stir in well. Allow this mixture to reduce on medium-high heat for another 6 hours. The finished product should be approximately 2-3 cups of thick, brown demi-glace. This will keep for a week in the refrigerator or up to 6 months in the freezer.

To finish the sauce, bring a cup of the demi-glace to a simmer and stir in crushed Casina Rossa Puro Tartufo 100% Dried Black Truffle Flakes, allowing to simmer on very low until well cooked into sauce. Finish with Casina Rossa “Truffle & Salt” and cracked pepper stirring well to incorporate.

Use with roasted rack of lamb, grilled steaks, or game meats.

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.comph

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