DE MEDICI APRIL NEWSLETTER 2021

NEWSLETTER

April 2021

Flavors from Italy, Spain, Greece & beyond

THE APRIL ISSUE

A JOURNEY THROUGH THE ITALIAN OLIVE GROVES AMEDEI TUSCANY WINS 92nd AWARD

RECIPE OF THE MONTH Conservas Portomar Fideuá

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E DI T OR 'S NO T E STEVE KAUFMAN, EVP DE MEDICI IMPORTS

What a year it's been!

This past month Nicole DeLuca,

she gave me some samples she had picked

frequently visit with them during, before,

who most of you have never met, asked

up from our loading dock in Elizabeth. At

or after shows in Europe. Since 2007 when

me for my cover article for this newsletter.

least I think it was Maria as this person

Atalanta purchased De Medici Imports (and

She asked me to have it back by March

was wearing a mask. In fact, we all were

I first met Marie O'Daniels) we collectively

12th. I was a little under the gun to get it

wearing masks in August!

have developed unique relationships

done by this timeline until it hit me like a

amongst ourselves and our producers.

ton of bricks.

Today I consider our producers not just growers or harvesters or producers but as

"One year ago, on March 12th, 2020, I was packing for a vacation to Tampa, Florida with my wife and son, where we had tickets to see a Yankee spring training baseball game. It was the beginning of three events I had planned for my wife's 65th birthday last June. We never left! Nor did we have the other two events I had planned for her. As a matter of fact and to no one's surprise, I have not been back to my office in New Jersey! "

Nicole had just joined De Medici,

our extended De Medici family. Many have had a more difficult time than we have had in the USA this past, and I miss them

It is remarkable when I think of

terribly.

this past year and how very close all of

Finally, technology has gone a

us at De Medici has become while never

long way to keep us in contact with our

being in one another's presence! Although

customers, but Zoom, Microsoft Teams,

I see our team quite often on one of two

emails, phone calls notwithstanding,

computer screens in my home office via

there is nothing like visiting with you in

Teams or Zoom, it is just not the same,

person. I am sure that our team feels as I

and I really miss their presence. They are

do and hopes to see you all again soon. As

all wonderful people, and together, Marie

we start to recover from this isolation this

O'Daniels, Maria Roemer, Myste Snow,

spring, we look forward to that time.

Victoria Dinaro, Sue Lopez and I have

WHAT A YEAR IT'S BEEN!

become quite a close-knit team.

I try to tell them how important they are, and hopefully, they know it, but I worry at

and this was one of her first projects. Most people at Atalanta have not met her. As a matter of fact, Victoria DiNaro joined De Medici division and started work on March 9th, 2020, and not many have met her either. Both are key to our success— Nicole works wtih Maria and Sue Lopez on marketing projects and Victoria is key to growing our Whole Foods business.

Victoria, unlike Nicole, did have 3 days before we started working from home. It's incredible to think we have two people in our company which the outside world of customers and producers have never met!

Myste Snow, who is based in Texas, the land of ice and snow this past winter, has never physically met Victoria or Nicole, but today they all work together.

Sometime last August, I meet up

with my close associate Maria Roemer in a parking lot near the Meadowlands, where APRIL 2021 NEWSLETTER | DE MEDICI

times if it will be the same when we are all back together—and we will be, I am sure.

We are in the specialty food

business and bring some of the finest gourmet items from the Mediterranean

Executive Vice President, skaufman@demedici.com

region produced by a unique group of families. frequent

our

These producers typically USA

shows,

and

we

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BUSINESS REVIEW 2 02 0 RE S ULT S A ND 2 021 OU T L OOK

Conservas Portomar

Sapori di Casa Free-Range Egg Pasta

Amedei Tuscany

Esprit du Sel

In 2020 we had started the year doing extremely well with growth over 2019 exceptional. We had come off another record year in 2019, and with particularly remarkable Foodservice growth, we budgeted continued growth for 2020. Late 2019 brought the new 25% governmental tariff on some goods, but together with the producers, we all accepted reduced margins to continue the growth for 2020. Foodservice continued to grow as it had in 2019 5-liter oils, 5-kilo bulk French mustards, Ortiz anchovies, tuna flakes and white tuna continued an upswing.

March, however, brought COVID-19, and the immediate reaction was a drop in Foodservice and cruise line business. Immediately we started to see a jump in the retail end of the business.

By April, we started to feel the virus's real thrust as it spread across the country. By the end of April, sales in cases were only up 10% from almost 20% a month earlier. Still excellent numbers.

By May, we saw the most significant slowdown of Foodservice items, but the considerable growth in retail items such as canned fish, Benedetto Cavalieri pasta, Sapori di Casa egg pasta, San Marzano tomatoes, chocolates, sea salts and spices. A result of most the country cooking at home.

Inventory challenges for such large and quick growth could not be changed on the spot, but when we did adjust, we found other challenges with the delays in shipping, drayage, lumping, and on and on.

We have surpassed our budgeted goals at year-end, even with an estimated $750K drop in Foodservice

business. It was remarkable, and our warehouse staff under these constraints were stellar in standing up to the challenges.

Today as we start the 2nd quarter, we see slow comeback in Foodservice business as restaurants begin to open. However, we do have serious challenges in non-refer container shortages and reduced numbers of ships available for grocery items. Some ports are being skipped in Europe, and the result is our lead times are longer. The beauty of Atalanta as our parent is that we are jointly working to find different ways of getting products here today.

Pricing for 2021 has gone up at the start of the year at a higher Euro exchange than in early 2020. Some of the incidental costs for shipping, drayage, and other incidental items are starting to creep up, so we are working to minimize them without delaying shipping or increasing costs.

We continue to review new items for our portfolio and have added another canned fish line from Spain— Portomar, which has already shown good interest in online sales. 776 Greek olive oil has finally arrived after many long delays.

WE ARE LOOKING FORWARD TO A CHALLENGING YET POSITIVE YEAR FOR 2021.

A journey through the olive groves A new series of articles that will explore the life of an olive on in the groves of our partners.

"In southern Sicily, the climate, the

terroir, the wind and the sea breeze make our oil “special.” Centuries-old olive trees were preserved to honor the work of those who preceded us. Olive trees have been cultivated here for millennia. The extra virgin olive oils produced here are mono cultivar."

-Sylvia di Vincenzo Mandronova Palma di Montechiaro, Agrigento, Sicily

PRUNING IN ITALY

Comments from our Italian producers; January-March

MELCHIORRI OLEIFICIO

Alessandro Melchiorri

90% of the olive trees grow on the terraced hills and 10% on the mountains. The territory is the most essential thing in the production of oil. Our region produces oil without the sea Emanuela Stucchi Prinetti

around; this produces an oil with very low acidity and polyphenols, very high natural preservatives.

Badia a Colitbuono Gaiole in Chianti, Siena, Toscana

THE BADIA A COLTIBUONO ESTATE is

each year. Each cultivar has specific pruning requirements.

located 450 -550 meters above

In June, we start monitoring

sea level on the north facing

the fly situation by laying

slope of the Monti do Chianti.

pheromone traps.

There are 45 acres with 7,200

July – September we continue

olive trees.

monitoring for fly infestation, if necessary, preventive spraying.

WHAT IS HAPPENING IN THE

We have been certified organic

GROVES?

since 1994. Mow the grass, a

We prune each tree every third

cover crop which protects the

year, pruning 1/3 of the trees

soil.

Pruning removes dead or diseased wood, improves tree strength and encourages new shoots.

WHAT HAPPENS AFTER PRUNING THE TREES? The groves are full of smooth branches with light gray, narrow leaves that are always green and from February on tiny white flowers.

It takes between 5-8 kg of olives to produce 1 liter of Italy’s finest Extra Virgin Olive oils

Oleificio Melchiorri Spoleto, Perugia, Umbria.

MARINNA COLONNA Masseria Bosco Pontoni is 395 feet above sea level. The olive groves cover 136

MARCO BONALDO

acres, more than half of which are certified organic. There are 15 cultivars of historic local varieties and experimental types of olives.

WHAT HAPPENS NEXT? April giving organic fertilizer to help pollination. Flowering at the end of May. We

Marinna Colonna Colonna San Martino in Pensilis, Campo Basso, Molise 05

do not use chemicals but only organic fertilizers.

Galateo & Friends Diano Castello, Imperia, Liguria

GALATEO & FRIENDS

WHAT IS HAPPENING IN THE

We grow 100% Taggiasca

In January / February the

olives named after the town of

previous year’s harvest ends,

Taggia, home to this precious

followed by pruning. The

variety in the territory of

Golden Rule of pruning is

Ponente Riviera dei Fiori.

to leave the foliage light to

GROVES?

allow air and sun to pass through it.

APRIL 2021 NEWSLETTER | DE MEDICI

DE MEDICI IN THE KNOW

Awards, new products and our favorite recipes all for you...

GALICIA IS BORDERED TO THE NORTH BY THE CANTABRIAN SEA AND BY THE ATLANTIC OCEAN ON ITS WEST. IT HAS OVER 1000 MILES OF COASTLINE. THE ATLANTIC COAST IS CHARACTERIZED BY RIAS, RIVER VALLEYS THAT HAVE BEEN CLAIMED BY THE SEA. Thanks to the Atlantic Ocean’s currents, these estuaries waters are among the richest and productive on the planet.

The bounty of these waters makes Galicia the source of the finest conservas, preserved seafood, in the world.

Portomar is in Vilagarcía, the heart of the Ria de Arousa. It is a privileged place in Galicia for harvesting and preserving the most exquisite seafood.

All products are prepared with 100% natural ingredients, without additives, colorants or preservatives.

Brand: PORTOMAR, High-Quality Iberian Preserved Seafood Region: VILAGARCÍA, GALICIA, SPAIN

FLAVORS OF THE SEA

ENJOY THE FLAVORS OF THE GALICIAN SEASHORE WITH THE EXCEPTIONAL CONSERVAS FROM PORTOMAR. IDEAL TO SERVE WITH THE APERITIF OR TO FEATURE WITH A FEW SIMPLE INGREDIENTS IN SALADS, IN RICE AND FISH DISHES. BARS AND RESTAURANTS ALL OVER SPAIN AND PORTUGAL SERVE CONSERVAS AS PART OF THE TAPAS SELECTION. They are ready to enjoy right out of the tin or served in small terra cotta cazuelas. Set them out alongside crusty bread, olives, Marcona almonds and potato chips. Fill a shot glass with toothpicks for spearing. Put out a stack of paper cocktail napkins. Open a bottle of Cava, a chilled white or cold beer, and you are ready to entertain.

DE MEDICI IN THE KNOW

Awards, new products and our favorite recipes all for you...

Recipe of the month

CONSERVAS PORTOMAR FIDEUÁ Seafood Pasta Paella

INGREDIENTS

10 small fresh, clean squid 1 tin of Conservas Portomar Cockles ½ cup of crushed tomatoes 1 yellow onion finely chopped 1 clove of minced garlic 2 tablespoons Spanish Extra Virgin Olive Oil (we suggest L'Estronell Organic EVOO) A few threads of Saffinter saffron 7 ounces Benedeto Cavalieri Capellini D'Angelo broken into small pieces 1/3 cups of fish broth 1 glass of white wine A handful of parsley leaves, chopped Salt & pepper to taste

PREPARATION Peel and finely chop the onion, garlic clove, & parsley. Warm the pan to medium heat, add EVOO. When hot, add the onion and sauté until the onion has softened.

Cut the squid into fine rings. Add the minced garlic to the pan and stir until

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fragrant for about 2 minutes. Incorporate the squid into the pan. Cook for 4 minutes, stirring occasionally.

Meanwhile, soak the Safinter saffron in the white wine to bloom before adding it to the dish.

Add the wine to the pan and cook until evaporated. Add the crushed tomatoes and stir well. Add the uncooked pasta, and continue stirring. Add the fish broth and leave to boil for 5 minutes. Open the Conservas Portomar Cockles and pour the brine into the mixture and stir well.

Add the cockles and the chopped parsley (reserving some for garnish- cockles, and parsley) Season with a pinch of salt & pepper to taste. Cook until the noodles are tender. Garnish each plate with the reserved cockles and parsley.

APRIL 2021 NEWSLETTER | DE MEDICI

DE MEDICI IN THE KNOW LUXURIOUS CHOCOLATE, GORGEOUSLY PACKAGED, TO INDULGE YOURSELF OR BESTOW ON ANOTHER.

Awards, new products and our favorite recipes all for you...

AMEDEI TUSCANY

Six of Amedei's creations are awarded by London's Academy of Chocolate

Porcelana, Tuscano Black 70, Acero Maple 95, Tuscano Red, Crema Toscana & Crema Toscano Cacao (Giandua Spreads).

Six Amedei Tuscany creations are awarded

by London's Academy of Chocolate, one of the most prestigious international bodies in the world of chocolate, inside the 2020 ranking of the world's best chocolate!

With these latest awards, Amedei reaches 92 awards, collected over the years nationally and internationally, continuing to confirm their values of quality, craftsmanship, and taste over time.

APRIL 2021 NEWSLETTER | DE MEDICI

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DE MEDICI IN THE KNOW

Awards, new products and our favorite recipes all for you...

A special breakfast for Mother's Day

AMEDEI TUSCANY & CAFFÉ VERGNANO

Almond Biscotti dipped in Amedei Latte Chocolate with Caffé Vergnano Espresso

INGREDIENTS

2 cups (250 gr) “00” flour 2 eggs (100 gr) 8 tablespoons (113 gr) butter (room temperature) ½ cup (100 gr) sugar ½ teaspoon (3 gr) salt ¼ cup (38 gr) almonds, whole 2 cups of melted Amedei Gocce Toscano Latte Chocolate Preheat the oven to 350 °F.

PREPARATION Line a cookie sheet with parchment paper.

Cream the butter and sugar, then add flour, salt and eggs.

Work and knead the mixture by hand until it comes together, then add the almonds.

Divide the dough in half. Shape the dough into logs roughly 12 long x 2 inches wide x 1 inch high. Bake for 15 minutes.

Remove the loaves to a rack and cool completely. Cut them

into ½ inch slices. Put them into the oven for another 10-15 minutes. Flip the biscotti over after the first 5 minutes. Remove to a rack and cool completely. Dip biscotti in chocolate. Let cool.

HOW TO MELT THE GOCCE Add gocce to the top of a double boiler over barely simmering water. Stir gently and frequently until the gocce has completely melted. Use a heat-safe rubber spatula to scrape the sides of the bowl as you stir.

Galateo & Friends Diano Castello, Imperia, Liguria APRIL 2021 NEWSLETTER | DE MEDICI

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