Pizza Expo Featured Items

FEATURING

BOOTH #2147 SPECIAL GUEST CHEFS

Chef Antonino Esposito Chef Tommaso Damasco AWARD WINNING PRODUCTS

Skura Nera Black Ash Flour Sweety Drop Peppers

FOLLOW US ATALANTA CORPORATION @ATALANTACORP

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2015 pizza expo

| welcome

feature guide Atalanta has all the ingredients to create an award winning gourmet pizza. See award winning Pizzaiolo Chef Antonino Esposito showcase his expertise in all things pizza using Pivetti’s reknowned flour. Atalanta has all the makings for your best ideas, from flour to Fontina. All you need is your pan. Dip your ladle into our top selling Menu Pomodorina sauce, and top with crunchy Del Destino Pepperoncini and creamy shredded Asiago cheese – one of many combinations for the perfect pizza masterpiece.

index Discover our new and featured items inside!

Featured Categories Include: Gourmet Toppings................................... 3 Taste of Italy ............................................. 3 Pepper Bar ..............................................4 Semi-Prepared Toppings ..........................5 Cheese + Specialty Deli.............................6 Pivetti Flour ..............................................7

Atalanta Plaza, Elizabeth NJ 07206 www.atalantacorp.com info@atalanta1.com

special guests Chef Antonino Esposito, born in Sorrento, Italy, has had a passion for food from a young age, which evolved from working in some of Sorrento’s finest restaurants and pizzerias to owning them!.

Owner of three very popular restaurants in Italy, he has won several accolades over the last decade. Chef Antonino, who is known for his passion and ingenuity in the artisanal pizza industry, recognizes quality, and for that reason he is now proud to promote Pivetti, 100% soft wheat, “00” flour from Italy, imported exclusively by Atalanta.

Chef Tommaso Damasco is a baker and pizzaiolo from Imperia, Italy. Through his passion for food and baking he has travelled across the globe, studying under some of the most famous bakers in the world.

Most recently, Chef Tommaso served as the chef and owner of Damasco’s Pizzeria and Spaghetteria in Beigrade, Montana, and as the head baker of Butcher and Bee in Charleston, South Carolina.

Chef Tommaso has studied in Italy and at the San Francisco Baking Institute in California, and has apprenticed under Chef Franco Pepe - Caiazzo, Italy, Chef Salvatore Santucci - Naples, Italy and with Pivetti’s own Chef Antonino Esposito!

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2015 pizza expo

gourmet toppings feature brands: del destino

CELEBRITY CELEBRITY ATALANTA ATALANTA CASA DIVA

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DEL DESTINO | RED QUINOA DEL DESTINO | WHITE QUINOA ORGANIC AVAILABLE

| celebrity | casa diva | atalanta

| OVEN ROASTED TOMATOES | SUN DRIED TOMATOES | PEPPERONCINI | RIPE SLICED + WHOLE PITTED OLIVES | MARINATED ARTICHOKE QUARTERS | FIRE ROASTED PIQUILLO PEPPERS | RED ROASTED PEPPER STRIPS | PRECOOKED READY TO EAT QUINOA | QUINOA-PESTO MUSHROOMS PINEAPPLE CALAMATA STYLE OLIVES GREEK CALAMATA OLIVES JALAPEÑO’S NEW POUCH PACKAGING

>

DEL DESTINO DEL DESTINO DEL DESTINO DEL DESTINO DEL DESTINO DEL DESTINO DEL DESTINO DEL DESTINO DEL DESTINO

| feature items

taste of italy

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FEATURE

feature brand: frutto d’ italia

Artichokes, Grilled with Stem (Tray) Peppers, Calabrese Chili Olives, Pitted Antipasto Mix Olives, Green Castelvetrano Olives, Black Cerignola Olives, Dark Green Cerignola

Olives, Red Cerignola Olives, Pitted Country Mix Olives, Gaeta Olives, Pitted Mediterranean Mix Olives, Taggiasca Olives, Pitted Taggiasca

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2015 pizza expo

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50 SHADES OF SPICE

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SPIC

DEL DESTINO | TRICOLOR JALAPENO NACHO

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DEL DESTINO | TRICOLOR MINI PEPPERS

More color, more flavor, more heat. This tricolor blend features

A mixture of Peruvian red, green and yellow mini peppers.

green, red and yellow peppers rings that range in flavor from

These sweet peppers are perfect for stuffing with creamy

mild to extremely hot.

cheeses, Italian sausage or crab meat.

#429696 | 6/10

#429694 | 6/10

DEL DESTINO | SWEETY DROP DEL DESTINO | SWEETY POMPS PEPPER DEL DESTINO | SWEETY POTLE

DEL DESTINO | TRICOLOR SWEETYPEPP QUARTERS WITH SWEETY DROPS MIX DEL DESTINO | TRICOLOR SWEETYPEPP DEL DESTINO | ROASTED RED SWEETYPEPP

2015 pizza expo

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semi prepared toppings URE

featured brand: menu

FEAT

MENU | POMODORINA SAUCE Pomodorina has been Menu’s top-selling sauce for over 40 years. Small batch, cooked within two hours of picking during the annual harvest. GMO free.

No additives or

preservatives. This best selling Neapolitan style sauce is versatile for any cuisine and yields an uncommonly fresh picked appearance and flavor.

#055911 | 6/2.6kg

URE FEAT

MENU | TOMATO PULP Pure tomato pulp produced within two hours of harvest.

Fresh and bright red, with the intense aroma of a fresh picked tomato. No additives or preservatives.

#050607 | 2/5 kg

peppers MENU | PEPERONATA MENU | MIX GRILL MENU | GRILLED PEPPERS

vegetables MENU | SOLEGGIATI MENU | ROMAN ARTICHOKES WITH STEM MENU | CIPOLLINE WITH BALSAMIC MENU | PORCINI MUSHROOMS

sauces MENU | MUSHROOM CREAM WITH TRUFFLE MENU | SALSA FICHI

LET ATALANTA UPSCALE YOUR PIZZA Create Authentic, Gourmet Pizza Choose from Our Fresh, Original Ingredients

DUCK OR CHICKEN L’ORANGE PIZZA Duck or Chicken MENU Salsa Arancia Julienne onions, fried Fresh arugula or watercress ZERTO Parmesan or ZERTO Asiago, shredded

FRESH BASIL PIZZA MENU Tomato Pulp Custom Pizza Cheese Blend Fresh basil

SWEET & SOUR CHÉVRE PIZZA Baguette, halved OLIO CARLI Extra Virgin Olive Oil DEL DESTINO Fine Sea Salt Fresh ground pepper to taste CELEBRITY Goat Cheese, crumbled MENU Fantasy Peppers

MIX GRILL GOAT CHEESE PIZZA MENU Tomato Pulp Custom Pizza Cheese Blend CELEBRITY Goat Cheese, crumbled MENU Mix Grill

GORGONZOLA AND CIPOLLINE ONION PIZZA MENU Cipolline Onions GELMINI Mascarpone GELMINI Gorgonzola Cheese, crumbled Pecans, chopped

PEPERONATA PIZZA MENU Tomato Pulp Custom Pizza Cheese Blend MENU Peperonata

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2015 pizza expo

| feature items

shredded-grated-crumbled featured brands: ammerlander

NEW

AMMERLANDER | SHREDDED GOUDA CHEESE MILL DANCE | SHREDDED SMOKED DUTCH GOUDA

mill dance

| don juan | zerto | celebrity | atalanta

DON JUAN | SHAVED MANCHEGO CHEESE VELLO | BULGARIAN GRATED PECORINO CHEESE ZERTO | PIZZA BLEND AMMERLANDER | NATURAL SHREDDED GRUYERE CELEBRITY | GOAT, PLAIN CRUMBLED ATALANTA | FETA, CRUMBLED ATALANTA | BLUE CHEESE, CRUMBLED

featured brands: vello

| prima | espania | fontana

+ specialty deli

SAL

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2 0 5 21 L. 05 X FA

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33

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meat

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NEW

ESPANIA | IBERICO LOAF Blend of cow, goat and sheep’s milks results in a deliciously traditional and complex flavor. Iberico is often mistaken for Manchego due to its similarly crosshatched rind, but with a cow’s milk smoothness, slight goaty tang and rich sheep creaminess, the taste and herbaceous aroma is quite distinguishable.

Matured anywhere from one to six months, Iberico has a firm yet flaky texture with a mild flavor

563920 | 2/6 LB

NEW

FONTANA | SLICED SPECK Premier, carefully selected lean, firm thighs from pigs are seasoned with a blend of salts and spices. The six month dry curing maturation process requires an abundance of patience and expertise. The meat is lightly smoked with beech wood, developing a distinctively mild, delicate flavor and incredible tenderness. Speck can simply be brought to room temperature and enjoyed.

050064 | 10/3 oz 6

NEW

ZERTO | BULGARIAN PECORINO CHEESE

NEW

PRIMA | SARDO

Zerto’s Bulgarian Pecorino is a fine sheep’s milk cheese,

Sardo’s hard texture and deep golden hue

made with traditional Italian-style flare. Crafted with pure

are unique and flavorful. Wonderful for grating

Bulgarian sheep’s milk, the cheese is aged for four

and adding a mild, cheesy bite to a number

months.

of dishes.

059912 | 6/2.6 kg

055914 | 1/10 LB

2015 pizza expo

| feature items

“00” flour featured brand: pivetti

FE AT UR E

why chefs choose pivetti

“00”

skura nera black ash flour

pizza flour Used for Pizza, Pivetti Pizza flour is from “00” flour, milled “00” is the finest grind of flour. Perfect blend of flour that makes for extraordinary taste, quality, and performance every time. Boasting a higher percentage of gluten, Pivetti Pizza flour is known for its stronger, chewier dough.

RISING TIME

OPTIMUM 7 TO 8 HOURS

PROTEIN LEVEL

12.5%

GLUTEN STRENGTH

11.5%

WATER ABSORPTION

56%

CRUST TYPE

CRISPY/THIN

SHELF LIFE

12 MONTHS

Pivetti has returned to its roots in creating this 18th century classic black ash flour As tradition has it, after the wheat harvest was collected and the soil charred, peasants in the Puglia Region of southern Italy went into the fields to pick the arso or “burnt” grains that remained behind. These grains were then combined with semolina to make grano arso, or “ash flour”, giving breads a toasted flavor, complimented by a deep smoky color.

Today Pivetti has replicated this famed flour by slow roasting the wheat to give the same mouth-watering, smoky flavor and greyblack appeal.

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FEATURED ON THE COVER OF THIS YEAR’S PIZZA EXPO GUIDE, ATALANTA HAS ALL THE MAKINGS FOR YOUR BEST IDEAS, FROM FLOUR TO FONTINA. ALL YOU NEED IS YOUR PAN!

DELIVERING THE GLOBAL HARVEST FOR 70 YEARS Atalanta Corporation is a food importer specializing in meat, cheese, grocery and seafood products from around the world. In 2015, the company will celebrate 70 years in the food industry with the same service and efficency as our founding in 1945.

ATALANTA CORPORATION 1 Atalanta Plaza Elizabeth, NJ 07206 www.atalantacorp.com

We pride ourselves in providing our customers, suppliers and partners the best possible products from around the world, constantly finding new and exciting ways to share our passion with you.