Bosa Foods Deli Catalogue

gastronomiadeli catalogue

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Welcome to our Cucina Italiana!

In these pages you’ll discover the finest deli products found in the Mediterranean Diet and Italian Culture.

For over 60 years, Bosa Foods has been a leading importer and distributor of specialty Italian and Mediterranean food products to the food service and retail markets in Western Canada.

As a result of our decades of experience as a dedicated importer, we fully manage the importing and distribution process, holding true to our commitment of providing the best quality products and competitive pricing to our customers.

This deli catalogue represents many of the products and services that Bosa Foods is committed to providing to our valued customers. Consider this a guide to our extensive range of imported cheese, meats, olives, vegetables, and accompaniments. Each of these departments offer products available in a variety of pack sizes and specifications, all to satisfy any of your retail, food service, and manufacturing needs.

Whether you are a specialty retailer, food service provider, manufacturer, or consumer looking for the finest quality selection and value, we remain committed to improving our product selection and service for all our valued customers.

We look forward to working with you.

Buon Appetito!

formaggi cheese

Bosa

The Finest Selection of Specialty Cheeses

takes

in

with

in

from

Charcuterie

stay

Place little

wine and enjoy!

of the

in

each other and

the board. Pour

Shaved Reggianito

Burrata is a fresh, soft cheese made from a mix of mozzarella and cream. The outside thin shell is made of buffalo or cow’s milk mozzarella while the inside holds a soft and doughy blend of curd and fresh cream.

Burrata

LOOK FOR THE BLUE COW LOGO

When you see the Dairy Farmers

cow, it means you’re holding a product that’s made with

We have strict standards for producing milk in Canada. It’s what we’re most proud of. These standards affect how we take care of our animals as well as safety and quality of our milk. We are also proud of what we do to improve the sustainability of our practices.

We produce milk the Canadian way

we’re in this for the long haul. We believe in contributing to a food system that’s accessible and sustainable – one that can provide Canadians with nutritious and

products for many generations to come.

Canadian

Danish Cheese

The

from

imported directly from

to a classic

will be sure to find more than one to

the Danablu

yet moist with an edible rind. The wheels slice with

slight crumble and balanced taste

and the creamy taste of cow’s milk. This

the classic mold,

retail and wholesale packs is wonderful for crumbling

desserts, with fruit, bread, or crackers.

other stand out selection, the Havarti

cheeses, have a soft elastic consistency and are easily sliceable.

its mild and buttery, taste, Havartis also are lightly bitter and aromatic but become sharper with age.

GUIDELINES FOR

Cheese & Wine Pairing

Complementing

Sparkling Wines

The perfect complement to rich, buttery, soft / fresh cheeses like Mascarpone, and soft-ripened cheeses such as Brie and Camembert.

White Wines

White wines tend to be fruitier and less acidic, making them easier to pair, especially with fresh, mild, younger cheeses such as Havarti, Fontina and Gouda.

Red Wines

Red wines tend to be drier and more acidic with fuller flavours. They pair well with full-favoured aged cheeses like Cheddar, Gorgonzola and Swiss cheese.

Desert Wines

Desert wines are fortified wines such as Port, Marsala, Sherry and Late Harvest wines complement robust, slaty cheeses such as Blue, Parmesan and Aged Cheddar.

Founded in 1936, the Chabert family has cultivated the taste of the country with the respect of traditional craftmanship and the quest for authenticity.

is with great passion and patience that the house of Chabert produces cheeses from Savoie as well as other specialities. Proud of their roots and respectful of traditions, the Chabert cheese dairy is committed to maintaining relationships of trust and genuine partnerships with the local farming community. With this, they intend to preserve the land of character from which they live.

The

elevated with the added

summer

are exciting to both

of

and black

connoisseurs

the

Buchette

BUCHETTE

speciality

a fresh and rich “natural” taste. A delight to both

and connoisseurs, these Buchette

be served at the end of any kind of meal. Our very

and qualified

of both

know-how

the starting

Buchette Flower Goat Cheese

French Cheese Story

Le Saveur De St. Germain’s

collection opens with the famous Camembert and Brie varieties. These classic French cheeses, as a

with sweet or savoury flavours are must-have

board, or enjoyed alone with crackers and a wine.

An exceptional Camembert. Unique flavor since 1912. The Camembert AOP is an exceptional cheese, produced in accordance with the traditions of master cheesemakers. It is made from raw milk collected from producers in the Bocage Ornais area and molded manually with a ladle on the table.

Produced

the

in

a subtle

a slight hint of salt.

Suggestions:

wine, or paired as a dessert

fruits, honey & nuts.

The

name from the small town of Pont

Lisieux and Deauville.

orange rind,

soft.

paste is blond, supple

a subtle

a slight taste of hazelnut and

soft and creamy aromas

towards more intense flavours

Authentic French Cheese

Ossau-Iraty

Storage Mold

TIPS ON -

Caring for Your Cheese

Cheese should be kept optimally between 42ºC and 50ºC. Once received, keep the cheese in the paper and box it comes in. Wrapping it in plastic does not let the cheese breathe. When it comes time to cut your cheese, cut smaller amounts rather than larger amounts so that pieces for sale are fresh.

Soft-ripened, blue-veined and goat cheeses should be wrapped after being cut for sale, preferably cheese paper, wax paper or plastic wrap.

Hard cheeses contain little moisture, so they should be wrapped tightly after being cut, preferably in cheese paper, wax paper or plastic wrap to avoid further moisture loss.

Individual types of cheese vary with age. Pay attention to the differences and evaluate by tasting the cheeses regularly.

If your cheese develops a mold, remove about half an inch back from the mold to ensure it has been entirely removed. This works better on hard, semi-hard or semi-soft cheese. This isn’t always the case for the soft cheeses. Mold on soft cheese such as Brie is difficult to remove as it tends to permeate the whole piece. But remember, some molds are good molds. This is the case for the blue in a blue cheese or Roquefort. These molds add a tasty and unique characteristic.

The

Passion, Quality, Tradition.

Caseificio dell’Alta Langa is located in Bosia, a little village of Alta Langa area, in the Piedmontese hills.

Roots are very important to us, that’s why all of our production comes from traditions handed down by the people living in these places. Our territory, made of steep slopes and far from the most important trade routes, is still nearly “uncontaminated,” with its economy based mainly on little breeding goats, sheep and cows. Hence the dairy production: because of the small quantity of milk obtained by the everyday milking, people used to produce small size mixed milk cheeses, an example of what we call the “Langarola” tradition.

After a short aging in a ventilated cell the rind results soft and dry, while the heart develops milk and melted butter flavours.

like a delicious cake, Toma della Rocca wraps the palate with its light and

texture and its fresh cream flavour.

ALTA0004

Caseificio dell’Alta Langa

della Rocca

This cheese is patiently matured for about 24 hours. It melts immediately in the mouth with the sweetness of melted butter aroma.

ALTA0005

Caseificio dell’Alta Langa

Nocciolo

The aromatic gentleness, made of fresh milk, cream and fresh grass sensations, makes this cheese nice for the palate.

Sweet and creamy, this cheese takes its red and orange coating by the washing of the rind during the aging process with Annatto.

A delicate robiola slightly aged with the typical sharpness of goat’s milk.

combined with the sweetness of the cream, a good aromatic complexity.

Reggiano

By tasting Provolone Valpadana PDO cheese, one discovers the exclusive values of this product’s wonderful and distant origins, the genuineness of its land of production, and all the knowledge and experience of its producers. Tasting it means retracing the steps of the product’s history and origin: from milk to cheese. The creation of the wonderful sensory qualities of the two types of Provolone Valpadana PDO, mild or strong, are all gradually aged for different lengths of time.

At least twenty or so moulds are in use at dairies that produce Provolone Valpadana PDO. This is an evident sign of strong, entrepreneurial creativity, truly unique in the dairy industry, which has since been duly recognised with Protected Denomination of Origin.

ONE LAND ONE CHEESE

The land of production of Provolone Valpadana PDO is a trapezoidal, homogeneous area spanning Lombardy, part of Veneto, the province of Piacenza in Emilia Romagna and part of the Trento province.

TASTING

PROVOLONE VALPADANA PDO

Provolone Valpadana PDO cheese is high in nutritional value, thus making it a primary commodity. It also provides the consumer with a high sensory value, expressed through its balanced flavours pulled directly from the south of Italy and exalted by the fertile lands of the Po Valley, where the sweet flavour is sweeter still and the spicy sensation is even more perceptible. Everyone is aware that good wine requires good grapes: the same goes for Provolone Valpadana PDO, as it is made from good milk sourced from quality dairy farms which operate in accordance with the best farming practices.

Cut the mild Provolone Valpadana PDO into 8 equal slices. Brown them in a heated non-stick pan for 8 minutes, 4 minutes either side, or turn them over when a gold crust forms along the entire surface of the cheese. Place the roasted slices on individual plates, generously drizzle with honey and add a sprinkling of walnuts and rosemary. Serve immediately.

Grated in-house daily,

Padanello cheese

made with the finest of imported

The words ‘Ricotta’ means re-cooked and ‘Salata’ means salted. Ricotta Salata is an Italian

made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white in colour with a firm texture and salty taste. The cheese

commonly crumbled in salads but is also able to be sliced, and grated for many dishes.

Salata

Ricotta Salata crumbled

The Latteria Italian dei Formaggi Burrata is made from 100% Latte Pugliese. There is an outer shell of mozzarella and it is filled with fresh cream and curds. Its creamy texture is the greatest difference from Mozzarella, in that it oozes out when sliced.

Mini Tiramisu Cups

Friuli

TO KNOW -

Mozzarella di Bufala Campana DOP

Protected Designation of Origin Mozzarella PDO is produced using exclusively fresh whole buffalo milk, from breeding farms located in the certified area. The Protected Designation of Origin mark identifies the organoleptic and product characteristics of cheese typical to the buffalo mozzarella from Campania, derived from specific environmental conditions and traditional processing methods, existing only in this specific production area. Only dairies that pass the demanding certification process can obtain the PDO mark. Subsequently, these companies are constantly monitored and analysed to ensure compliance with the specification and the high quality standards of the product.

Since its appearance in the PDO area, the Italian water-buffalo is a rare example of purity.

This has rightly contributed to its specific denomination “Mediterranean Italian Buffalo.”

The term “mozzarella” comes from the Italian verb “mozzare,” an operation still practiced today in all the dairies, consisting in forging by hand the piece of filata curd, detaching the single mozzarella balls with the the forefinger and thumb. This is how you get the typical round shape of the mozzarella.

P.D.O

-

TAPAS

Ingredients:

• 6 oz can Black olives, drained

• 6 oz jar Green olives, drained

• 4 oz Manchego cheese, diced

• Zest of 1 lemon

• 2 tbsp Chopped parsley

• 1/2 tsp Dried thyme

• 1 tsp Crushed red pepper

• 1/3 cup Extra virgin olive oil

Directions:

Ingredients:

• 1 generous pinch Spagnia saffron

• 1 pound (454 g) Boneless, skinless chicken, cut into 2” pieces

• 1 tbsp Spagnia grapeseed oil

• 1/2 pound (227 g) Spagnia chorizo sausage, cut into 1” pieces

• 1 Large white onion, diced

• 3 Cloves garlic, minced

• 1 cup Dry white wine

• 1 tbsp Spagnia paprika

Stir everything together. Place in a glass jar, cover

let

day at room temperature before enjoying.

• 4 cups Chicken stock

• 2 cups Spagnia valencia rice

• 1 tsp Black pepper & salt

• 1 pound (454 g) Mussels, scrubbed and debearded

• 1/4 cup Minced fresh cilantro leaves

• 1 tbsp Minced fresh flat-leaf parsley leaves

• 1/2 pound (227 g) Shrimp, peeled, deveined, and tails removed

•

•

•

•

Directions:

To make the

derind a block of manchego

(aged no more than 3

and cut into

that are 1/8 inch (.31 cm) thick, then cut each slice in half, roughly chop about 8 pitted dates, remove the needles from a stem of fresh rosemary and finely chop, and cut 1 baguette into diagonal slices that are 1 inch (2.54 cm) thick, to assemble add 2 slices of cheese over each piece of baguette, then top off with the chopped dates and a sprinkle of the chopped rosemary, add the breads into a baking tray and into a preheated oven, bake + broil option (210 C) 425°F for about 5 minutes or until the cheese is melted, serve at once.

Add the saffron to 1/2 cup warm water and let it sit for 10 minutes to allow it to bloom. Heat the grapeseed oil over medium-high heat in an 8 quart saute pan, brown the chorizo on all sides and remove to a platter. Next, brown the chicken pieces and remove to the same platter. Add the onion to the pan and saute until translucent, then add the garlic and cook until softened. Add the white wine and allow most of it to evaporate. Stir in the paprika, parsley, 1/2 cup of bloomed saffron, and chicken stock, and bring to a gentle boil. Return the chorizo and chick en to the pan. Stir in the rice, salt and pepper and reduce heat to medium. Cook uncovered without stirring for about 20 minutes, then add the mussels and cover. Cook until the mussels open, about 7 minutes, then remove them to a platter. Add the shrimp to the pot, cover, and cook until they turn pink and opaque, about 5 minutes, then remove the shrimp to the platter. Spoon the paella into a large bowl and sprinkle with fresh cilantro. Arrange the shrimp and mussels on top.

Marinated Olives & Manchego Cheese

Traditional Spanish Paella

Melted Manchego Cheese with Dates & Rosemary

Sheep Cheese with Rosemary

Mild White Cheddar

salumi deli meats

Ingredients:

•

•

•

•

Directions:

In

add the oil, pancetta

Cook on medium heat until the

is cooked (not too crispy), Stirring often.

the pancetta is cooking, bring a large pot of water to a boil and then add in the pasta. Cook following the pack instructions or until al dente. If the pancetta is done before the

is

turn off the heat as you will it reheat later.

adding in the

from

is cooking, in a small bowl, beat the three

mixing very well. After the

make

is

turn the heat back on the

The Parma Region

Perfect micro-climate: Parma is very conducive to the

100%

Ingredients

Time:

hams must be cured before they receive the Ducal Crown brand and become Parma Ham.

Via Emilia

MI0140

M0060

MI183

Popular Types of Italian Cured Meats

Capicollo also known as coppa, this is a cured shoulder butt. It is prepared with salt, herbs, and spices.

is made of finely ground pork and fat, laced with fennel, and aged for a while; it’s fairly firm.

salami traditionally made with pork and veal and

with garlic, red wine, and pepper.

an Italian cooked cold cut made of pork.

with a mixture of peppers, caraway, and garlic, it has a silky texture, thanks to a healthy dose of pork fat.

a salumi made of pork belly meat that is salt cured. Pancetta in Italy is typically cooked to add depth to soups and pastas.

Pepperoni not a traditional Italian salami, pepperoni is an Italian-American invention. It’s finely ground, lightly smoked, and spicy with herbs and peppers.

an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.

a deliciously spreadable salami made of pork meat,

Soppressata usually made with pork, soppressata has a

and

Soppressata is

than most

pressed with a heavy weight

percent of its weight,

Harvesting

Olives

1

HOW TO CURECalifornia Olives in Brine

Curing olives is an ancient process that turns the naturally bitter fruit into a deliciously salty, tart snack. The curing method depends on the type of olive you have.

curing, brining,

Start with fresh green California olives and a mixture of salt and water. This mix preserves the olives and gives them a salty taste. This method takes longer than water brining, but it’s the best method to use for ripe olives. Inspect the olives to make sure that they are as unbruised as possible and rinse them off before you begin the brining process. Also sort the olives by size. A batch of olives will cure more evenly if all the olives are a similar size

2 Cut the olives. In order for the brine to be able to reach the insides of the olives, you’ll need to slit the olives to let the moisture in. Make a vertical cut down the olive using a sharp knife; making sure not to cut the pit.

3

4

curing each yield distinctly different flavours and textures. Curing olives takes a long time, but doing it yourself allows you to make olives catered to your exact taste.

Place the olives into glass jars with lids. They need to be stored in containers that can be sealed against the air, and glass is best for

Cover the olives with a

place, such

the olives for

pantry

For the brine,

inch

3/4 cup

curing and

- GET TO KNOWThe Greek Kalamata Olive

The famous Greek Kalamata olive is a large, dark purple olive with a smooth, meaty texture who’s name is derived from the city of Kalamata, Greece. While they may be used for oil production, they are mostly consumed as table olives. As a table olive, they are commonly used in greek salads, and pair well with barrel-aged feta cheeses. Like most olives, they’re naturally bitter, which is why they’re usually cured or processed. The Greek-style curing practice places the olives directly in brine or salt water, where they are fermented with yeasts to remove their bitter compounds, therefore improving the taste. Finally the olives are preserved in wine vinegar or olive oil prior to consumption.

Sizes

PITTED

SUPER

111-120 per kg

per kg

per kg

per kg

per kg

SLICED

per kg

per kg

per kg

le vedure vegetables

Ajvar, famous for its rich taste, is a traditional Balkan delicacy. Offered in both mild and hot, it is a versatile vegetable spread. The main ingredient, its red peppers, are roasted over a flame, and puréed down into this luxurious sauce.

Anna’s Country

line of 1 Litre

jars are the perfect matching addition to the

Litre olive family seen on page 96 in the olive section.

This one-of-a-kind

crunch combines the heat of hot

peppers with the classic

of garlic and onions for the ultimate combination of bold flavours and textures.

Suggestions:

blend to add crunch, colour and a bit of

anything from poultry to pasta. Try it out for yourself to find your favourite crunch to heat ratio.

Serving Suggestions:

VEGETABLES

gli abbinamenti accompaniments

accompaniments

French Preserves

Pear Williams Preserve with Vanilla