De Medici Taste Editoral Q1 2022

Taste D E ME DI C I

A quarterly newsletter | Q1 2022

HAPPY NEW YEAR! CELEBRATE WITH BADIA RETHINK YOUR RICE & GRAINS RAISE THE BAR THIS SPRING

JAN./FEB./ MARCH 2022

E DI T OR 'S NO T E

WELCOME

WELL, HERE WE ARE AGAIN, STARTING A YEAR WE HAD ALL HOPED WOULD BE DIFFERENT from the start of 2021, where there were a lot of unanswered questions about the Covid virus, the restaurant business, and a whole host of things. In January of 2021, we didn't know how challenging the supply side issues would be. However, as the numbers show, we had another record year at De Medici.

As we start 2022, similar issues remain, and more are sure to come. If we follow our historical pattern, we are convinced that we have the ability at De Medici, the financial and personnel support from Atalanta, and the customer base to again have a positive year—no matter what we will see.

I want to thank three groups of people—first to all our customers, a huge thanks for your business and an even bigger thanks for your patience—it hasn't been an easy 12 months. Our success would not have happened without your continued support of the De Medici group.

Second, a big thanks to our internal team — Marie O'Daniels—the rock of De Medici; she can solve almost any problem and knows where the skeletons are buried when needed. Then there is Maria Roemer–a onetime customer, a good friend, a partner in crime, and foodiemerchandiser-marketer-par excellence Senior Business Development Manager who keeps me on the straight and narrow whenever I get a little

lost—thank you. And to our newer group, Victoria Di Naro and Nicole De Luca, our two "Business Development Coordinators" who never worked for us when we didn't work from home, thanks for excelling in whatever projects you tackled. To Brandon Davis, our newest member, thanks for your regional Whole Foods support and making sure NY, NJ, and New England stores have products on the shelves. And one more person who has been a significant part of our improved materials is Susan Lopez from the Atalanta Marketing group. There has been a noticeable step in all our marketing collateral and e-commerce all with Sue's attention. And last, thanks go to the Atalanta Customer Service, especially Meg Schaefer, who specializes in knowing everything about every De Medici item; thanks for your positive impact on our business and the personal connection you give to all our customers.

It's a new year, and we share some exciting new perspectives. A glimpse inside these pages includes how to use our products, producer highlights, including podcasts, interviews with some of our unique customers, and easy recipes.

We want to get more input from you on what you would like to see. Don't hesitate to get in touch with info@demedici.com From all of us here, please accept our best wishes for a Happy and Healthy 2022.

Steve Kaufman, Executive Vice President, skaufman@demedici.com

LEARN ALL ABOUT OUR TRUFFLE SPECIALITIES

demedici.com

02

JAN/FEB

MENU INSPIRATIONS What we are cooking

Recipes based on nutritious grains: farro, polenta, whole grain black and brown rice. To use as a first course or the main event for a warming meal. We've made allowance for an indulgence or two to celebrate Valentine's Day. RETHINK YOUR GRAINS

SPRING IS IN THE AIR

Mejadarra

Cherry Filled Chocolate Cupcakes with White Chocolate Frosting

Lobster Risotto Shrimp in Tomato Sauce with Capers on a Bed of Polenta Farro with Squash and Mushrooms Mushroom Barley Soup

Lemon Cupcakes with Raspberry White Chocolate Ganache Frosting Raspberry Streusel Bars Vegan Mango, Coconut- Lime Bars

A WEEKEND TREAT

Deviled Eggs with Basque Pepper Vinegar Beer-Braised Sausage Sandwiches Truffle French Fries (oven-baked) Chocolate Chip Cookies

Lemon Bars

Find these recipes and more at demeidici.com

03

demedici.com

MEET THE MAKER

Stories from artisans CHANTI, TUSCANY

Badia a Coltibuono Extra Virgin Olive Oil Celebrating 60 Years Founded in 1979, De Medici imported Badia a Coltibuono, the first Tuscan Extra Virgin Olive Oil marketed nationally in the U.S.A.

A MOMENT IN HISTORY

Those years are just a moment in the history of an estate whose existence is measured in eras, not years.

Phoenician and Greek colonists introduced the olive tree to the Italian peninsula. There is archeologic evidence on the site that the Etruscans cultivated both grapes and olives here in pre- Roman times (about 2500 B.C.E.).

In 1051 the feudal lords who had governed the land for 400 years invited an order of Benedictine monks to found an abbey here. They dedicated themselves to tending the land, raising vines and groves to produce wine and oil. They continued their agricultural and spiritual labors here until the Napoleonic wars, when in 1810, church lands were seized, secularized and

auctioned off.

SIX GENERATIONS In 1846 Michele Giuntini acquired the property.

In the late 1950’s, his descendent, Piero Stucchi Prinetti, took charge of the property. He began to bottle the best vintages of the estate’s Chianti Classico Riserva, selling them on the domestic and international markets. He was the first to realize the potential of another traditional product of the region: extra virgin olive oil. He lavished the same care on his groves, oil production and its marketing as he did the estate’s wines.

Today his commitment to the quality wines and oils of the estate is carried on by his and Lorenza dé Medici’s children; Emanuela, Paolo and Roberto.

ITALY

BENEFITS OF EVOO • Known and appreciated since ancient times, Extra Virgin Olive Oil is one of the essential components of the Mediterranean Diet and one of the healthiest vegetable fats.

• Excellent for both seasoning and cooking.

• Numerous studies on the beneficial effects due to the presence of vitamins and antioxidants.

• In Italy the olive tree arrived through the Greek and Phoenician colonies and in ancient Rome, the therapeutic virtues of olive oil were appreciated.

LISTEN TO BADIA'S PODCAST Listen on your favorite platform:

• Over time, advances in the production processes have improved the Extra Virgin Olive Oil quality. It is obtained by centrifugal extraction from the olive paste, without further chemical-physical manipulations.

• The extraction takes place at low temperatures and the oil is protected from light and air to keep it in optimal conditions.

• Badia a Coltibuono is 100% estate grown.

05

demedici.com

MEET THE MAKER

Stories from artisans

"All of our bonbons and confections are handcrafted to bring our customers only the best experience."

| EJ BONBONS & CONFECTIONS

Your shop is located in Woodstock, NY. Is there a particular reason you chose that location?

"I was born and raised in Woodstock. I never planned on moving back, but we visited my mother during the pandemic and discovered the space for rent. One thing led to another, and everything kind of naturally fell into place."

What did the two of you do before opening up the shop?

"I was the pastry sous for Gotham Bar and Grill and chocolatier for Gotham chocolates. Before Gotham, I worked at Per Se where I held the chocolatier position. Pierre was the savory sous chef at Per Se before opening the chocolate shop. We met at Per Se."

Your bonbons are made with Amedie Tuscany Chocolate which you purchase from De Medici.

How come you choose Amedei?

INTERVIEW

MEET CHOCOLATIER & OWNER OF EJ BONBONS & CONFECTIONS, EMILY KELLOGG In 2021, Emily Kellogg and Pierre Pouplard opened EJ Chocolates in Woodstock, NY. De Medici has a longstanding relationship with these chefs. We wanted to share this amazing product made with the finest ingredients.

We find the chocolate is excellent to work with. When you don't have all of the additives and emulsifiers added, and your chocolate is purer, you can showcase the quality better. Our customers also appreciate it when we can be transparent about sourcing our ingredients.

https://ejchocolates.com/ Find a gift for Valentine's Day

Spring i s in the air Gifting Inspirations for Spring

Prepare a collection of culinary treasures from up and down the Italian peninsula.

We have included Sardinian crisp bread from Panificio Giulio Bulloni to serve along with the antipasti, Melchiorri Truffle Sauce for a truffle and ricotta spread finished with a drizzle of Mandranova Sicilian EVOO, and Campanini Farro for a simple dish of grains with red wine and grapes. Benedetto Cavalieri Whole Wheat pasta, Acetaia Cavalli Condimento Balsamico, Galateo & Friends Sea Salt Tablets for pasta and Amedei Tuscany Chocolate round out the goodies packed in a hat box. (Hat box is used for inspiration only and is not available)

07

demedici.com

DE MEDICI IN THE KNOW

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

How to Use

Truffle Oils & Sauces Use truffle oil as a finishing oil, not as a cooking oil. Add it to warm or hot dishes just before serving.

Prolonged heating causes the aromatic oils to dissipate. Add it gradually, tasting between additions so as not to overwhelm the other ingredients and dominate the dish.

Truffle sauce can stand alone or be blended.

50.8% Fine Dining Operators use Truffle products in their menus with Limited Time Offerings.

OVEN “FRIES” WITH TRUFFLE OIL Ingredients 16 large Russet potatoes 2 tablespoons A L’ Olivier EVOO 1 tablespoon or more A L’ Olivier Black Truffle Infused EVOO Espirit du Sel Fleur de Sel to taste Black Pepper (Optional) Parmesan cheese, grated (Optional) Flat leaf parsley, finely chopped (Optional) Cut the potatoes lengthwise in to ¼ “julienne. Put them in large bowl and cover them with plenty of cold water. Refrigerate for a few hours or overnight.

Preheat the oven to 400°F. Line two baking sheets with parchment or foil.

Drain the potatoes and pat dry.

Toss them with the olive oil.

Spread the potatoes in a single layer on the sheet pans. Bake for 45 minutes. Stir them around and bake for 15 minutes more until crisp and golden.

Drizzle with A L’ Olivier Black Truffle Infused EVOO. Sprinkle with salt You might want to add a grinding or two of pepper, a dusting of grated Parmesan and some finely chopped parsley.

Contact your Atalanta Sales Representitive for Promotional Information

DE MEDICI IN THE KNOW

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

Rethink Your Grains & Rice For January, we put together a few recipes featuring Riseria Campanini from the Lombardy region of Italy.

Each package contains rice/grains from one crop, one harvest's flavor, and from one specific place. All Kosher certified.

RISERVIA CAMPANINI ARBORIO CARNAROLI FARRO VIALONE NANO (sofi Gold 2021) VENERE NERO BLACK RICE QUICK COOKING POLENTA RISOTTO MIX with PORCINI & MUSHROOMS RISOTTO MIX MILANESE

FARRO WITH SQUASH & MUSROOM

A delicious vegan dish of whole grain, winter squash, mushrooms, warm spices, hazelnuts and pepitas.

LOBSTER RISOTTO WITH BLACK RICE This elegant, rich, and inexplicably delicious seafood risotto is perfect for Valentine's Day.

SHRIMP IN TOMATO SAUCE WITH CAPERS OVER A BED OF POLENTA This makes a simple, quick, and very satisfying supper. Soft, creamy, almost instant polenta serves as a bed for a deeply flavored and easy to assemble tomato sauce with shrimp.

BROWN RICE MEJADRA Here is an old and comforting dish of rice and lentils topped with crispy fried onions.

Find these recipes and more at demeidici.com

Try This We used A L'Olivier fruit pulp vinegars for our collection of fruit bars.

Vegan Mango Coconut Lime Bars made with Mango Fruit Pulp Vinegar and Raspberry Jam Oat Bars.

CITRUS BRIGHTS

Brighten up your winter table with A L'Olivier Fruit Pulp Vinegars. Made with 40% fruit pulp, these unique think pulp-filled vinegars add a burst of fresh fruit and flavors to your culinary explorations. Available in seven flavors, these products work in savory, sweet, and even cocktails!

They make innovative gifts for Valentine's Day.

Find these recipes and more at demeidici.com

demedici.com

012

DE MEDICI IN THE KNOW

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

Vegan Mango, Coconut- Lime Bars

This one is for ginger lovers. The ginger snap base is made even more gingery with the addition of Villa Manodori Essenziale Ginger Infused Oil and powdered ginger. It is topped off with a tropical coconut- lime cream swirled with a mango topping made with A L' Olivier Mango Vinegar. . Garnish with lime zest and flakes of toasted coconut. Lay back and imagine turquoise seas.

013

demedici.com

Amarena Cherry filled Chocolate Cupcakes with White Chocolate Frosting Featuring Amedei Toscano Chocolate and Villa Manodori Dark Cherry Balsamic Vinegar of Modena.

Find these recipes and more at demeidici.com

A DIVISION OF ATALANTA CORPORATION 1 ATALANTA PLAZA, ELIZABETH, NJ 07206 1-833-496-7281 info@demedici.com demedici.com

demedici.com

014