Imports Buyers Guide: Performance Foodservice - Metro NY

201

Imports buyers guide

800-275-9500 • www.performancefoodservice.com/metrony

LOU PIANCONE

T

Import Specialist • 908.436.4964

here is a tremendous amount of product that comes into the US daily from abroad.

The US brings in approximately 20 to 25 million containers into our country annually and which represents a value of approximately 1 trillion dollars of total goods.

The variety of products that the US buys from abroad goes way beyond the food category as you can imagine. Although there will always be a demand for imported food products.

Adverse weather and crop conditions here in the US and throughout the world can create a need for imports. There are also economic factors such as fuel and/or exchange rates can also impact decisions for imports. California is the largest producer for fruits and vegetables here the US. If they are having a bad year and their fruit packing campaign comes up short, we will need to rely on production of another country to satisfy and fulfill the demands of our customers’ needs.

On a positive note, there will always be a demand for specialized items from specific locations from around the world. For example- Olive Oil, Tomatoes, pasta & prosciutto from Italy or Olives, Peppers and Artichokes from Spain, fruit from China or Tuna from Thailand or the Philippines. These are just to name a few.

The process and expense to procure products from countries abroad can easily be taken for granted so I just want to touch lightly on some of the process of importing goods from abroad to the US and what contributes to the cost of goods.

Starting with - understanding your needs and the level of quality that you demand. Researching for reputable producers in reputable countries and commence a relationship. Travel to the country of origin to deepen the relationship with the vendor and to visit their plant, adjusting to the culture and language. The vendor does sometimes visit the US to sell their goods, but it’s very important to visit them.

Visiting the production facilities gives the importer an opportunity to inspect production and cleanliness

and to taste product. A very important practice is to validate their liability insurance. If all goes well and after orders are placed, a freight forwarder in the country of origin arranges to get the product loaded on to a container and then has it transported and loaded on to the vessel to sail to the US. There is a cost for his work. Typically at the time when the products are dispatched, the invoices are then made using the current exchange rate for the country of origin. Some producers set prices in US dollar and some in their country’s currency. Some quote prices, delivered duty paid and some FOB. Then there is always the fear of a strike, especially in the country of origin. This could be a trucking strike or a strike at the piers. Then once the container arrives there is a shipping fee and duty will need to be paid. The duties are mandated by the US and vary from product to product/country to country.

The other concerns are if the FDA decides to inspect the load. That can hold up the shipment for days.

Then there is the expense of getting the product from the pier to our warehouse. An importer has only 5 working days to get containers off the pier. Going past that will generate a demurrage expense that accumulates daily. Returning the empty containers to the pier timely in just as important or penalty fees will be applied.

The ETA for full container to arrive from the day a PO is issued can take anywhere for 5 to sometimes 10 weeks depending on what country that it’s coming from and what the conditions are at the time of shipping.

These are just some of the processes that importers go through to buy products from abroad. There are far more to this process and issues arise on a regular basis.

Most important is to procure from reputable producers that pack quality products that are compliant with US guidelines for food safety. And with that, building trust with solid relationship can only bring success. Performance Foodservice prides itself on quality imported products with safety always as our main priority.

DANISH Mini Filled Danish, variety pack; Chocolate-Orange, Black Currant-Apricot, Custard Cream Dèlifrance®.....450662.....120/1.23 oz

CROISSANTS

BRAND

METRO #

PACK/SIZE

Mini Multigrain Butter Croissant, ready to bake

Dèlifrance®

450624

100/1.06 oz

Mini Plain Croissant Dough

White Toque

395207

200/.88 oz

Croissant Dough, buttered

White Toque

381857

72/2.82 oz

Butter Croissant Heritage, ready to bake

Dèlifrance®

445497

60/2.45 oz

Variety Assortment Chopped Spinach frozen Filled Churros White Toque caramel & chocolate

La Toca Blanca 450950.....2/4 lb

451053.....12/3 lb

Feuille de brick Pastry Dough White Toque 370583.....50/10 ct

Originating in Morocco, this thin, crispy dough is malleable for unique presentations. Use in sweet or savory applications. Can be baked, deepfried or pan fried.

Lou Piancone Import Specialist Performance Foodservice - 0HWUR 1< 908-436-4964

Harvest Time and Packing n the Northern hemisphere the typical time of the year to harvest and pack fresh tomatoes usually starts in July and continues through September. Usually when we think RI SDFNLQJ WRPDWRHV ZH WHQG WR Ă&#x20AC;UVW WKLQN RI California or Italy, as their tomato products are the most common here in the US, although there are many locations throughout the world that grow and pack fresh tomatoes. Here on the East Coast there are many tomato growing farms and canneries as well as in the Midwest. There are also many other European countries that produce and pack tomatoes such as Spain and Turkey. In Asia, countries like China, India and Egypt are also big producers.

In fact, China is the largest tomato producing country in the world.

Tomato packing facilities start production in July or as soon as the tomatoes start to ripen and during the peak of harvest, the larger packing plants normally run 24 hours a day/ 7 days a week. Depending on the weather conditions and location of the crop, some of these factories will sometimes continue their production into October. During the height of the production season, the sight outside of a packing facility is an extensive line of trailers that are loaded with fresh harvested tomatoes, waiting to be off loaded.

These specially made trailers were loaded out on the WRPDWR ÀHOGV GLUHFW from a “Tomato Harvester”. This is a vehicular harvesting machine that drives through each row and extracts the entire tomato plant and effectively separates the fruit from the plant and then, by conveyer, loads the tomatoes into the trailers without damaging the fruit. This harvest process happens at a rapid pace; therefore the tomatoes reach the packing facility within an hour of processing. This is important as the tomatoes need to be processed soon after they are harvested.

When the trucks arrive at the packing plant to be off loaded, the process of transferring the fruit into the factory is done in such a way to avoid damaging the fruit. The tomatoes are never dumped; rather water is pumped into the trailer at the top of the tomato load

and the fruit is forced by water pressure through a hatch on the lower part of the trailer transferring them from the trailer into a washing pool to commence production. The tomatoes are then washed and then transferred into the plant by a conveyer system. At this point they are steamed, peeled and then by belt, travel to many sorting lines for manual sorting.

Some facilities have improved auto-technology to kick out any non-ripe or undesirable fruit before they get mixed into the sorting lines.

The tomatoes are then processed for their intended variety (whole peeled, ground, etc.) and then packed in metal tins or glass for foodservice or retail.

One important step that does take place prior to the tomato production is the lab work. Every hour on the hour, samples of fruit are pulled from each load of fresh tomatoes and are sent to an onsite lab for testing.

A variety of quality assurance tests are then performed that include PH, acid and solids. The test result of each sample is then coded for traceability. If the fruit does not meet the requirements of the packer, then the load is rejected.

Touring a tomato packing facility is a fascinating experience. The tour would XVXDOO\ VWDUW RQ WKH IDUP DQG WKHQ ÀQLVK at the facility. As with any plant tour, it breeds a new appreciation for the ÀQLVKHG SURGXFW

PROCUREMENT Procurement of Tomatoes started back in the 1960’s. My father Louis G. Piancone, the founder of Roma Food, decided to create a tomato brand that would have an identity that would be V\QRQ\PRXV ZLWK TXDOLW\ 2QH RI WKH ÀUVW Piancone Branded products that he released was Italian Whole Peeled Plum Tomatoes packed in Juice with Basil Leaf. This became very popular with our customers. As the company grew so did the demand for this item and many other tomato items. Through the 1970’s and 80’s, California tomato packers were making headway into foodservice, producing a variety of quality tomato products such as Pizza Sauce , All Purpose Ground Tomatoes, Whole Peeled tomatoes (Italian Style) and many

others. These items also became very popular with restaurants and pizzerias.

Therefore the time was right to release similar Roma branded quality tomato products that would be produced and packed in California. These products became just as popular as the Italian Tomatoes and at present time the demand has consistently grown.

all agriculture, climate and soil are the contributing factors to the quality of a Ă&#x20AC;QDO SURGXFW ,WDO\¡V WRPDWRHV DUH XQLTXH although they have fewer solids than Californiaâ&#x20AC;&#x2122;s. This limits Italy from achieving high quality standards in other tomato products such as Ground Tomatoes, Pizza Sauce and other Puree and Paste style products.

Since the inception of these products, the annual procurement of Italian and California Tomatoes has been an ongoing project to assure consistent quality; starting with the selection of the seed, WKH Ă&#x20AC;HOG ORFDWLRQ DQG WKH FRQGLWLRQ RI the soil. Of course proper irrigation and a few prayers for cooperative weather conditions are thrown in as well. The fruit is harvested at its peak of ripeness and processed with accuracy. By the way, it helps to have a good relationship with the tomato packer. He understands your needs and will always pack a consistent product.

THE APPLICATIONS

CLIMATE SOIL Makes a Difference

The most common tomato variety for processing is the pear-shape or sometimes called plum. This variety naturally contains higher solids and is more Ă DYRUIXO 7KH OHYHO RI VROLGV DQG DFLGLW\ varies from each growing region. Californiaâ&#x20AC;&#x2122;s San Joaquin Valley is a vast tomato growing region. This valley is part of the enormous Central Valley which produces the majority of more than 12% of the United Statesâ&#x20AC;&#x2122; agricultural production.

This Valley is known for its long and dry growing season. This climate allows the fruit to naturally create very high solids (sugars) and in turn gives opportunity to tomato producers to pack a variety of high quality products.

Italy is a very large producer of tomatoes. Their ever so popular Whole Peeled Plum Tomatoes packed in Juice with Basil Leaf is widely used in restaurant and pizzeria kitchens in many parts of the world. This tomato is known for its XQLTXH Ă DYRU WKDW LV YHU\ YHUVDWLOH DV it is the base for many dishes. As with

Italian Tomatoes are great when making marinara sauce, especially when used ZLWK Ă&#x20AC;VK DQG VKHOO Ă&#x20AC;VK 7KH DFLGLW\ RI these tomatoes marries well with shell Ă&#x20AC;VK 5HPHPEHU WKH FRRNLQJ WLPH LV minimal with these tomatoes because of their lack of solids. They can be used with other tomato/pasta applications but if you want more sweetness, then you may need to incorporate some high sugar veggies such as carrots and onions. If youâ&#x20AC;&#x2122;re making a sweeter sauce or a sauce used with meats then my suggestion is to use a California Tomato which has more solids and can endure longer cooking time.

To achieve a simple and delicious pizza, simply hand crush Italian or California Whole Tomatoes and then add the right seasoning of fresh garlic, oregano, black pepper and fresh basil leaves. Then top off with a good Pecorino Romano and a little fresh mozzarella.

A more common pizza sauce recipe using Italian Tomatoes is to grind them through a food mill and then adding them to California Pizza Sauce and/or California All Purpose Ground Tomatoes. This blending makes for a Ă DYRUIXO SL]]D VDXFH 7KH LGHD KHUH LV WR make a pizza sauce with the sweetness of the California fruit and the unique Ă DYRU DQG DFLGLW\ RI WKH ,WDOLDQ WRPDWRHV There is no rule of thumb to this. The idea here is to take what Mother Nature produces, understand the differences and use the right tomatoes for the right application.

â&#x20AC;&#x153;With over years of tomato procurement, I would like to share some tomato information that could help with your menu preparations.â&#x20AC;?

Because Italy and California are the most popular Tomato growing regions, I will explain by comparing the two. Tomatoes from Italy and California are unique in their own way: â&#x20AC;˘ Italian Tomatoes contain fewer solids than California, thus they contain less sugar which means less structure and minimal cook time (Important factoids: Tomatoes are made up of pulp, seeds, skin and solids. Solids are a natural component of the tomato that determines its structure and how it could be used. These Solids are made up of three components-Sugar, Acids and Salt, - sugar being the major component. â&#x20AC;˘ Italian Tomatoes contain more natural acidity than California Tomatoes which pairs well with certain foods. The higher acidity will, as with PRVW IRRGV OHDYH D ORQJHU Ă&#x20AC;QLVK RQ your palate. â&#x20AC;˘ Due to the rich soil and ideal climate in Italy, the PH of Italian Tomatoes is usually within a normal range, therefore there is minimal or no need for citric DFLG ZKLFK FDQ PDVN WKH QDWXUDO Ă DYRU of the tomato. However, the California soil is more alkaline, therefore acid levels in fruit can be lower than in Italy.

When acid levels are below range, PH levels tend to run high.

This could lead to potential spoilage; therefore some California producers wonâ&#x20AC;&#x2122;t take that risk and add citric acid to their product. In addition, the California soil and climate will drive sugar levels higher in fruit than in Italy. Because they are sweeter, the California Tomato is considered by chefs to be very versatile for creating many dishes. â&#x20AC;˘ As you can see, Solids (sugar), Acid and PH are the most important points to know about this fruit. Both Italy and California do produce unique quality Tomatoes. Due to the fact that they have their own natural characteristics, their kitchen applications can be used accordingly.

History OF PIZZA SAUCE

THEN...

Historically pizza shops have been the majority of Romaâ&#x20AC;&#x2122;s customers and which still holds true today. Looking back 30 to 40 years ago the pizzeria menu was typically made up of a variety of pizzas with an assortment of toppings to choose from, but the menu also included hot and cold sub sandwiches, calzones and some basic pasta dishes. Today the menu has expanded into an array of fast food items and some menus are more sophisticated than others. But pizzas have always been the center of the plate or letâ&#x20AC;&#x2122;s just say-- itâ&#x20AC;&#x2122;s the main item on the menu.

The shop owner needs to make his/her preparations one day in advance. Making and SURRĂ&#x20AC;QJ GRXJK VKUHGGLQJ FKHHVH URDVWLQJ WKH sausage and meatballs, slicing the pepperoni and so on. The ownerâ&#x20AC;&#x2122;s choice of products and style of preparation was always very special and personalized. The method of prepping in a pizzeria was very basic but each shop owner did something a little different from his/her competitor up the street.

There could be two or three pizza shops within a two mile radius, the owners may have come from the same town in Italy, they could even be related but they all did something a little different to create their own identity. This specialized restaurant group was proud of the food they served.

When it came to sauce preparation they were very particular. The pizza sauce, where PXFK RI WKH Ă DYRU RI SL]]D FRPHV IURP KDG WR KDYH D VSHFLĂ&#x20AC;F SURĂ&#x20AC;OH WKDW ZDV GHVLJQHG by the shop owner. Some used only canned Italian whole tomatoes or â&#x20AC;&#x153;all purposeâ&#x20AC;? ground tomatoes or mixed them with their own personal seasoning.

Here in the Northeast in the 1960s and 70s, the growth of independent pizza businesses were on the rise. Shops were opening in every major town, as well as in shopping centers and malls. Therefore with any new IRRG VHJPHQW WKDW LV Ă RXULVKLQJ WKHUH ZHUH many product manufacturers and distributors that became available to service this growing industry. Although back then, nobody thought that â&#x20AC;&#x153;Pizzaâ&#x20AC;? would become an industry. Many new products became available. Some were re-invented for convenience and some were additions to menus.

PRODUCT LINEUP... $OO 3XUSRVH $OO LQ 2QH *URXQG 7RPDWRHV LQ 3XUHH Luigi

,WDOLDQ :KROH 3HHOHG 7RPDWRHV LQ +HDY\ -XLFH with Basil 3LDQFRQH

([WUD +HDY\ 7RPDWR 6DXFH with Basil 5RPD

/RX 3LDQFRQH

Import Specialist Performance Foodservice - Metro NY 908-436-4964

NOW...

The one item that California tomato packers designed was the Extra Heavy Pizza Sauce. This is produced very similar to a highly concentrated heavy puree or almost like a light paste with some light seasoning (salt and dried basil). The pizza sauce was made up of the solids of the tomatoes to achieve a heavy consistency. The natural tomato “solids” are made up of mainly sugar along with natural salts and acid. California grown tomatoes achieve higher solids than tomatoes grown in other parts of the world due to the California climate and soil (Terrior). These high solids allow the tomato packer to create a pizza sauce that is highly FRQFHQWUDWHG DORQJ ZLWK VZHHW ÁDYRU 7KH UHDVRQ for all this tomato logic is to allow the end-user (the Pizza Man) to add water to this heavy prepared sauce. The higher solids of the sauce allow the water to absorb, thus increasing the total volume ZLWKRXW GLOXWLQJ WKH ÁDYRU

CALIFORNIA GROWN TOMATOES ACHIEVE HIGHER SOLIDS THAN TOMATOES GROWN IN OTHER PARTS OF THE WORLD RESULTING IN A CONCENTRATED SWEET FLAVOR. This product became very popular with pizza shops ZKLOH WKH\ VWLOO FRXOG FUHDWH D SHUVRQDOL]HG ÁDYRU SURÀOH IRU WKH SL]]D WKDW WKH\ SUHSDUHG 7KLV LWHP could be used right out of the can but with a water addition. The sauce would be way too thick to use without diluting.

Therefore we came up with a simple recipe by using a few Roma Branded tomato products blended together with the addition of water.

FOR A DELICIOUS AND FRESH TASTING PIZZA SAUCE START

BY USING USING A LARGE CLEAN PLASTIC OR STAINLESS STEEL CONTAINER THAT CAN HOLD 6 OR 7 GALLONS OF LIQUID.

COMBINE A

2- #10 CANS OF LUIGI ALL-PURPOSE GROUND TOMATOES FROM CALIFORNIA â&#x20AC;&#x201D; ITEM 247437

B

2- #10 CANS OF ROMA EXTRA HEAVY PIZZA SAUCE -- ITEM 233006 (Roma X Hvy Pizza Sauce Is Designed To Add One Can Of Water To One #10 Can Of Sauce)

C

2- CANS OF WATER

D

1- #10 CAN OF PIANCONE ITALIAN PEELED TOMATOES â&#x20AC;&#x201D; ITEM 243310

(Using The Emptied Pizza Sauce Cansâ&#x20AC;Ś.As There Will Be Residual Sauce Clinging To The Can That Need To Be Collected. Using These Cans To Add The Water Is A Good Method)

(Add These In By Using A Food Mill To Grind Them In)

â&#x20AC;˘The idea of adding Italian tomatoes is that they have more QDWXUDO DFLGLW\ WKDW ZLOO KHOS EDODQFH WKH Ă DYRU RI WKLV VDXFH Â&#x2021; $W WKLV SRLQW DGGLWLRQV RI VHDVRQLQJ DUH QHHGHG 7KLV LV ZKHUH WKH SHUVRQDOL]DWLRQ WDNHV SODFH 6XJJHVWLRQV DUH 6DOW 3HSSHU *DUOLF 3RZGHU HWFÂŤ5HPHPEHU WKH SL]]D VDXFH FRPHV DOUHDG\ VHDVRQHG ZLWK GU\ EDVLO Â&#x2021; $IWHU WKH GHVLUHG WDVWH SURĂ&#x20AC;OH LV DFKLHYHG the sauce will need WR VLW LQ D UHIULJHUDWRU RYHUQLJKW 7KH ZDWHU DGGLWLRQ ZLOO WDNH WR KRXUV WR DEVRUE LQWR WKH VROLGV 6RRQ DIWHU WKH VDXFH ZLOO appear with a heavy consistency, but will be workable to make SL]]D 7KH FRPELQHG WRWDO YROXPH ZLOO EH MXVW OHVV WKDQ Ă XLG RXQFHV 7\SLFDOO\ RXQFHV RI VDXFH LV XVHG RQ D ODUJH LQFK SL]]D 7KHUHIRUH WKLV SUHSDUDWLRQ FDQ PDNH DSSUR[LPDWHO\ ODUJH SL]]D SLHV 7KLV FDQ YDU\ EDVHG RQ WKH VL]H RI WKH SL]]D 3URYLGLQJ WKDW WKHUH LV HQRXJK VDOW LQ WKH PL[WXUH WKH VDXFH FDQ VLW UHIULJHUDWHG IRU DW OHDVW WR GD\V $OVR QRWH WKDW WKH ZDWHU DGGLWLRQ ZLOO FXW WKH FRVW RI WKH SL]]D VDXFH LQ KDOI 7KLV LV D VLPSOH PHWKRG RI preparing a delicious and fresh tasting pizza sauce that is consistent and will allow the end XVHU WR FUHDWH D VSHFLĂ&#x20AC;F Ă DYRU SURĂ&#x20AC;OH

Salad Oives Ambrosia 862527..... 4/1 gal.

Sweet Chili Thai Sauce Mae Ploy 338973..... 12/32 oz.

Dry Mustard, English Original Colmans 71863..... 12/16 oz.

Description Anchovy Fil In Olive Oil Queen Green Pitted Olive, 100-110 ct. trans fat free Queen Green Stuffed Olives Green Olive, Stuffed with Pimento Manzanillo Pitted Olives, cocktail, split, trans fat free Manzanillo Pitted Olives, cocktail, trans fat free Stuffed Manzanillo Olive, trans fat free Split Cocktail Onion Cocktail Onion Salad Oives 6XSHUĂ&#x20AC;QH 0XVWDUG WUDQV IDW IUHH Dry Mustard, English Original Sweet Chili Thai Sauce

Brand Ambrosia Ambrosia Ambrosia Ambrosia Ambrosia Ambrosia Ambrosia Ambrosia Ambrosia Ambrosia Colmanâ&#x20AC;&#x2122;s Colmanâ&#x20AC;&#x2122;s Mae Ploy

Metro # 355167 861205 51947 417804 861860 862528 862529 857851 994257 862527 54177 71863 338973

Pack/Size 12/28 oz.

4/1 gal.

4/1 gal.

4/1 gal.

1/1 qt.

12/1 qt.

4/1 gal.

1/1 qt.

12/32 oz.

4/1 gal.

1/1 lb.

12/16 oz.

12/32 oz.

Metro NY# BRAND

ITEM

Pack/Size

BEVERAGE

BEVERAGE COFFEE/TEA/COCOA 233286..... Piancone ....... Espresso Coffee Pod Kit ............................................. 1/150 ct 238331..... Piancone ....... Decaf Espresso Pod, #4, single ................................... 1/150 ct BEVERAGE PACKAGED DRY 296262..... Ferrarll .......... Sparkling Mineral Water, natural ................................ 12/1lt 296256..... Natia ............ Still Mineral Water, natural ........................................ 12/34 oz

DAIRY PRODUCTS & SUBS

BUTTER 962889..... White Toque .. Truffle Butter, frozen ................................................... 10/8.8 oz CHEESE 418756..... Don Juan ....... Manchego Cheese Wheel, Spanish ............................ 1/7 lb avg 450774..... Zerto ............. Parmesean Reggianito Cheese .................................... 1/15 lb avg 242665..... Don Juan ....... Manchego Cheese Wheel, Spanish ............................ 2/7 lb avg 30826....... Maytag ......... Blue Cheese Wheel ................................................... 1/4.6 lb 948139..... ................... Jarlsburg Cheese Wheel............................................. 1/20 lb 949447..... Safre............. Port Salut Cheese ...................................................... 1/4.5 lb 898302..... Atalanta ........ Gruyere Cheese, cut ................................................. 1/7 lb avg 896030..... Dutch Mill ...... Gouda, smoked ........................................................ 1/6 lb 292269..... Le Superbe .... Gruyere Cheese, Natural Swiss................................... 1/6 lb avg 324507..... Agriform........ Grana Padano Cheese Quarter .................................. 1/20 lb avg 284946..... Atalanta ........ Variety Cheese Box, 1 each of Australian Cheddar, Classic Gouda, Danish Blue, French Brie, French Goat Cheese, Huntsman, Morbier, Piave Blue Cheese ........... 1/11 lb 346414..... Atalanta ........ Gruyere Cheese, Austrian .......................................... 2/7 lb 948156..... Boursin .......... Boursin Cheese ......................................................... 12/5 oz 242555..... Cahillâ&#x20AC;&#x2122;s Farm . Chedder Cheese, Porter ............................................. 2/2 kg 885443..... Danamark ..... Havarti Cheese with Dill ............................................. 1/9 lb 922448..... Danish .......... Fontina Cheese ........................................................ 1/15 lb 326198..... Dutch Mill ...... Gouda Cheese, smoked, belgium ................................ 4/6 lb 972257..... Eiffel Tower.... Brie Cheese, Canadian .............................................. 1/1 kg 228501..... Eiffel Tower.... Brie Wheel, French .................................................... 1/1 kg 242673..... Green Isle...... Blue Cheese Wheel, Danish........................................ 1/6 lb avg 932115..... Ilchester ......... Stilton Cheese, English .............................................. 1/10 lb 278585..... Le Superbe .... Gruyere Cheese, Natural Swiss .................................. 2/6 lb avg 261798..... Martel ........... Swiss Cheese, domestic 4x4 ....................................... 4/6 lb avg 862192..... Mill Dance ..... Gouda Cheese, red wax ............................................ 1/10 lb 395356..... Trestell .......... Mozzarella Cheese Ball, buffalo ................................. 16/4.4 oz 336453..... Zerto ............. Mozzarella Cheese, smoked ....................................... 4/2.5 lb 972233..... Zerto ............. Shredded Parmesan Cheese ....................................... 4/5 lb 886046..... Zerto ............. Parmigiano Reggiano Cheese ..................................... 1/19 lb 903661..... Zerto ............. Pecorino Romano Cheese, quarters ............................. 1/12 lb 972235..... Zerto ............. Pecorino Romano Wheel ............................................ 1/45 lb avg

Metro NY# BRAND

ITEM

Pack/Size

424274..... Zerto ............. Parmesean Reggianito Cheese .................................... 2/15 lb avg 870775..... Soignon ........ Goat Cheese, sliced, IQF ........................................... 8/17.6 oz

FROZEN FOODS PROCESSED

APPETIZERS BREADED/BATTER 413282..... La Toca Blanca .. Cheese Fingers ......................................................... 4/2.3 lb 932818..... Latin Fiesta .... Mozzarella Cornwich Arepa Appetizers ...................... 1/36 ct APPETIZERS/HORS D OEUVRES 438102..... La Toca Blanca Artichokes and Spinach Croquettes ............................. 104/1.05 oz 438105..... White Toque .. Quartered Artichokes Breaded .................................... 6/2 lb 438104..... White Toque .. Breaded Goat Cheese ............................................... 6/2 lb 392081..... White Toque .. Four Cheese Quiche Appetizer ................................... 4/2.2 lb 343946..... White Toque .. Veggie Polenta Appetizers ......................................... 20/2.82 oz BAKERY FROZEN 450662..... Dèlifrance® ... Mini Filled Danishes, variety pack; Chocolate-Orange, Black Currant Apricot, Custard Cream ......................... 120/1.23 oz 450624..... Dèlifrance® ... Mini Multigrain Butter Croissant, ready to bake............. 100/1.06 oz 474345..... White Toque .. French Baguette Bread, 21 inches, frozen .................... 24/12.5 oz 467194..... White Toque .. Macarons Fondants, frozen, trans fat free..................... 96/.42 oz 451052..... White Toque .. Mini Butter Chocolate Croissant, ready to bake............. 120/.88 oz 445497..... White Toque .. Butter Croissant ......................................................... 60/2.45 oz 279178..... White Toque .. Multigrain Butter Croissant, ready to bake .................... 55/2.82 oz 438103..... White Toque .. Pear and Brie Filo Rolls .............................................. 100/.72 oz 370583..... White Toque .. Feuille de brick, pastry dough ..................................... 50/10 ct 381857..... White Toque .. Croissant Dough, buttered .......................................... 72/2.82 oz 395207..... White Toque .. Mini Plain Croissant Dough ........................................ 200/.88 oz 266629..... White Toque .. Tart Flambee Dough 30/11” ...................................... 3/10 ct DESSERTS FROZEN 450950..... La Toca Blanca .. Variety Assortment Filled Churros, caramel & chocolate . 2/4 lb 334377..... White Toque .. Mini Dessert Cups, variety pack, frozen ....................... 1/36 ct ENTREES/SIDEDISHES FROZEN 351595..... White Toque .. Chestnut, European, peeled, individually quick frozen ... 10/2.2 lb 469792..... White Toque .. Tomato, Basil & Goat Cheese Quiche .......................... 4/2.2 lb 414247..... White Toque .. Golden Quinoa, individually, frozen............................ 6/2 lb 414246..... White Toque .. Farro and Red Rice Mix, frozen................................... 6/2 lb 262709..... Latin Fiesta .... Sweet Plantain, whole, trans fat free, frozen ................. 4/6 lb ETHNIC ITEMS FROZEN 420966..... La Toca Blanca .. Cassava Yucca Fries, sticks, frozen.............................. 6/4 lb 243884..... White Toque .. Mini Blinis, 1 3/4” .................................................... 240/.25 oz 965616..... Latin Fiesta .... Sliced Sweet Plantain ................................................ 4/6 lb 276041..... Latin Fiesta .... White Yucca, chuncks, peeled, frozen ......................... 6/5 lb 306442..... White Toque .. Empanada Dough Discs 24/10 un, frozen, Trans Fat Free .... 24/14.1 oz 415732..... La Toca Blanca .. Sweet Plantain, sliced, individually quick frozen ............ 4/6 lb

Gourmet Cheeses From All Over The World!

Parmigiano-Reggiano Zerto

It is a cooked and unpressed, semi-fat, hard cheese made from raw cowâ&#x20AC;&#x2122;s milk.

The cheese is encased within a yellowishgolden and slightly oily rind on which the brand name Parmigiano-Reggiano is stenciled in small dots.

886046.......1/19 lb

Spanish Manchego Cheese, round Don Juan

Manchego is a name-protected cheese which may only be made in Spainâ&#x20AC;&#x2DC;s central La Mancha regionâ&#x20AC;&#x201D;and only from the milk of Manchega sheep.

418756.......1/7 lb avg 242665.......2/7 lb avg

French Brie, 60% Cream Eiffel Tower

Serve warm in phyllo dough with jam. Made from cowâ&#x20AC;&#x2DC;s milk, the rind on this cheese is edible and the inside is soft and creamy in WH[WXUH 7KH Ă DYRU LV VPRRWK ULFK and creamy.

228501.......1/1 kg

Gouda, Red Wax

Mill Dance This cheese from Northern Holland is a Dutch Gouda.

862192.......1/10 lb

Brie, 60 % Cream Eiffel Tower

Brie has been made in Canada since the French colonization. This classic, soft ripened seductive cheese is DOZD\V WKH Ă&#x20AC;UVW WR GLVDSSHDU from the cheese plate. Perfect sizes and value for catering and food service. This cheese is also kosher.

972257.......1/1 kg

8 Variety Cheese Box

1 each of Australian Cheddar, Classic Gouda, Danish Blue, French Brie, French Goat Cheese, Huntsman, Morbier, Piave Blue Cheese 284946.......1/11 lb

Also Try...

Austrian Gruyere Cheese .................................................Atalanta ................346414 ............... 2/7 lb Belgium Smoked Gouda Cheese .....................................Dutch Mill ..............326198 ............... 4/6 lb Boursin Cheese...............................................................Boursin ..................948156 ............... 12/5 oz Buffalo Mozzarella Cheese Ball .......................................Trestell...................395356 .............. 16/4.4 oz Chedder Cheese with Porter ............................................Cahillâ&#x20AC;&#x2122;s Farm..........242555............... 2/2 kg Danish Blue Cheese, wheel .............................................Green Isle ..............242673............... 1/6 lb English Stilton Cheese ....................................................Ilchester ................932115 ............... 1/10 lb Fontina Cheese ..............................................................Danish ...................922448............... 1/15 lb Grana Padano Cheese Quarters ......................................Agriform ................324507 ............... 1/20 lb Gruyere Cheese Blend, cut ..............................................Atalanta ................898302 .............. 1/7 lb Havarti with Dill Cheese ..................................................Danamark..............885443 .............. 1/9 lb Shredded Parmesan Cheese ...........................................Zerto......................972233............... 4/5 lb Smoked Gouda ...............................................................Dutch Mill ..............896030 .............. 1/6 lb Smoked Mozzarella Cheese.............................................Zerto......................336453 .............. 4/2.5 lb Swiss Cheese, domestic 4x4 ...........................................Martel ...................261798 ............... 4/6 lb

Metro NY# BRAND

ITEM

Pack/Size

FRUITS FROZEN PUREE 333959..... Boiron ........... Rhubarb Puree, frozen ............................................... 6/2.2 lb 429254..... La Fruit .......... Raspberry Puree, frozen ............................................. 2/2.2 lb 403028..... White Toque .. Pineapple puree ........................................................ 2/2.2 lb 68872....... La Fruit .......... Mango Puree TFF ...................................................... 2/2.2 lb 68881....... La Fruit .......... Passion Fruit Puree TFF ............................................... 2/2.2 lb 238598..... La Fruit .......... Peach Puree .............................................................. 2/2.2lb 363943..... White Toque .. Strawberry Puree, frozen ............................................ 2/2.2 lb POTATOES FROZEN 298076..... White Toque .. Potato Au Gratin - frozen - TFF .................................... 40/3.5 oz 343948..... White Toque .. Potato Croquette frozen.............................................. 12/2 lb VEGETABLES FROZEN 962905..... White Toque .. Peas, extra fine ......................................................... 10/2.2 lb 426347..... White Toque .. Artichoke Bottom, large .............................................. 10/2.2 lb 388865..... White Toque .. Green Bean, very fine ................................................ 10/2.2 lb 451053..... White Toque .. Chopped Spinach, frozen .......................................... 12/3 lb 368964..... White Toque .. Roasted Tri Color Tomotoes ........................................ 4/3 lb 337563..... White Toque .. Mixed Grilled Vegetables - frozen ............................... 4/2.2 lb 268382..... White Toque .. Artichoke Hearts Quartered, Peru, frozen TFF ............... 10/2.2 lb 962916..... White Toque .. Extra Fine Green Beans (Haricot Vert) .......................... 10/2.2 lb 962914..... White Toque .. Extra Fine Yellow Wax Beans ..................................... 12/2 lb 962909..... White Toque .. Parisian Carrots ........................................................ 12/2 lb 962901..... White Toque .. Grilled Eggplant ........................................................ 5/2.2 lb 363339..... White Toque .. Mushroom Mix 10% Porcini, frozen ............................. 10/2.2 lb 363770..... White Toque .. Roasted Red Tomatoes, frozen, trans fat free................. 4/3 lb 340674..... White Toque .. Fried Green Plantain Tostones, frozen .......................... 6/3 lb 962903..... White Toque .. Brittany Blend with baby carrots, whole green beans, whole wax beans and extra fine baby carrots .............. 12/2 lb

GROCERY DRY

BAKERY SUGAR/FLOUR/MIXES 61790....... Roland .......... Polenta..................................................................... 4/5 lb 34499....... Roland .......... Rough Cut Sugar Cubes ............................................. 8/35 oz 870585..... Bonomi ......... Lady Fingers ............................................................. 10/500 gm CEREALS/GRAINS 273010..... Mccanns ....... Steel Cut Oats, quick and easy ................................... 6/28 oz 471686..... Roland .......... Tri-Color Quinoa, prewashed...................................... 1/25 lb 371552..... Del Destino .... White Quinoa, organic .............................................. 2/5 lb 26901....... Mccanns ....... Steel Cut Oats........................................................... 12/28 oz 972731..... Roland .......... Organic Quinoa, prewashed TFF ................................ 1/25 lb 50778....... Roland .......... Red Quinoa, natural, prewashed................................. 12/12 oz 363557..... Roland .......... Tri-Color Quinoa, prewashed...................................... 2/5 lb 72130....... Roland .......... Bulgar Wheat ........................................................... 1/25 lb 387453..... Agribosco ..... Farro Grain, organic ................................................. 12/1 lb

Coarse Sea Salt

Lingonberries

Amarena Cherries in Syrup

27396.....12/14 oz

884809.....2/3.1 kg

White Chocolate Crème Galets

978534.....1/72 ct

Fluted Dessert Shells

Melba Sauce

972724.....12/26.5 oz

980344.....1/22.04 lb

338687.....2/2 lb 897281.....12/10 oz 87184.....12/32 oz

For 80 years Roland Foods has provided customers with exceptional gourmet food. Our dedication to providing quality and consistency has made us a leader amongst specialty food importers and suppliers.

Metro NY# BRAND

ITEM

Pack/Size

387454..... Agribosco ..... Farro Grain, organic ................................................. 2/11 lb DESSERT MIXES & TOPPINGS 980348..... Roland .......... Dark Chocolate Gallonets (Drops) ............................... 1/22.04 lb 87184....... Roland .......... Melba Sauce ............................................................ 12/32 oz ENTREES/SIDEDISHES DRY 233293..... Piancone ....... Potato Gnocchi, dry ................................................... 12/500 gm ETHNIC ITEMS DRY 330942..... Roland .......... Fleur De Sel Salt ........................................................ 1/8.8 oz 865206..... Roland .......... Fleur De Sel -Sea Salt ................................................. 6/8.8 oz 375697..... Sevarome ...... Lemon Verbena Flavoring ........................................... 1/1 kg 949364..... Roland .......... Oyster Sauce 6/64 Oz .............................................. 1/64 oz 35578....... Roland .......... Toasted Israeli Cous Cous ......................................... 4/5 lb 51296....... Roland .......... Israeli Whole Wheat Couscous ................................... 4/5 lb 321664..... Roland .......... Couscous, Semolina wheat ......................................... 2/5 lb 66169....... Roland .......... Coconut Milk ............................................................ 24/14 oz 72320....... Roland .......... Sticky Pad Thai Noodles ............................................ 30/14 oz 290775..... Roland .......... White Miso Paste ...................................................... 10/1 kg 54382....... Roland .......... Hoisin Sauce ............................................................ 6/5 lb 28973....... Roland .......... Oyster Sauce, no MSG .............................................. 6/64 oz 29318....... Roland .......... Sesame Tahini Paste .................................................. 12/2 lb 354971..... Ambrosia ...... Stuffed Grape Leaves, with Rice .................................. 6/70 oz FRUITS CAN/JAR/DRIED 472983..... Magellan....... Mandarin Orange, segments ...................................... 6/#10 267814..... Magellan....... Mandarin Orange, whole, light syrup .......................... 6/#10 267821..... Magellan....... Pineapple Chunks, in juice.......................................... 6/#10 267823..... Magellan....... Pineapple Tidbits, in juice ........................................... 6/#10 884809..... Roland .......... Amarena Cherries in Syrup ........................................ 2/3.1 kg 27396....... Roland .......... Lingonberries ............................................................ 12/14 oz 3782......... Roland .......... Mandarin Oranges, whole segments ........................... 24/15 oz 972222..... Celebrity ....... Tropical Fruit Salad, light syrup, trans fat free ............... 6/#10 886849..... Celebrity ....... Peaches, diced, light syrup, trans fat free ..................... 6/#10 876351..... Celebrity ....... Peach Halves in Light Syrup ........................................ 6/#10 972092..... Celebrity ....... Pears, diced, light syrup ............................................. 6/#10 972133..... Celebrity ....... Pear Halves, light syrup .............................................. 6/#10 972546..... Duet.............. Pineapple, sliced, in juice, 66 ct ................................. 24/20 oz 267816..... Magellan....... Peaches, sliced, light syrup ......................................... 6/#10 HONEY/JELLY/SPREADS/SYRUP 261512..... Bonne Maman Honey ...................................................................... 60/1 oz 249567..... Bonne Maman Wild Blueberry Preserves............................................ 60/1 oz 261498..... Bonne Maman Orange Marmalade Preserves ................................... 60/1 oz 261499..... Bonne Maman Raspberry Preserves ................................................... 60/1 oz 261513..... Bonne Maman Strawberry Preserves.................................................. 60/1 oz ICINGS/GLAZES/FILLINGS 434904..... Piancone ....... Balsamic Glaze ......................................................... 4 R] 963657..... Roland .......... Large Chocolate Cups................................................ 91/0.53 oz

The Best Italy HAS TO OFFER Extra Virgin Olive Oil 233302.....6/1 gal

All Imported from Italy!

Extra Virgin Olive Oil 247551.....3/3 lt

Olive Pomace Oil 234439.....6/1 gal

The History of Olive Oil

The Production of Piancone Extra Virgin Olive Oil • Understanding Olive Oil Labels Pack Size Makes a Difference Composition and Origin

• Questions You Should Ask When Buying Olive Oil • Olive Oil Glossary…Commonly Used Olive Oil Terms • Old World Method to Test the Quality of Olive Oil

by Louis M. Piancone

Lou Piancone Import Specialist Performance Foodservice - 0HWUR 1< 908-436-4964

The History of Olive Oil or years Iâ&#x20AC;&#x2122;ve been saying that Olive Oil production has similar principles as viticulture for wine production. Olive oil is produced all over the world, the FRORU DURPD DQG Ă DYRU SURĂ&#x20AC;OH YDULHV IURP RQH ORFDWLRQ WR DQRWKHU 7KLV LV GXH WR FOLPDWH DQG VRLO 7HUULRU IURP ZKHUH WKH ROLYHV DUH JURZQ /LNH wine, olive oil production is an art that has been around for thousands RI \HDUV 7KH DFWXDO RULJLQ RI ROLYH RLO UHPDLQV D P\VWHU\ EXW HYLGHQFH RI FXOWLYDWHG ROLYHV GDWHV EDFN RYHU \HDUV 7KH DQFLHQW *UHHNV and Romans both told tales of olives and their creation by the gods (and subseTXHQW FXOWLYDWLRQ E\ KXPDQV 5RPDQ P\WKRORJ\ DVFULEHV WKH ELUWK RI ROLYHV WR +HUFXOHV ZKR VWUXFN WKH JURXQG DQG FDXVHG an olive tree to sprout. ,Q *UHHFH ROLYHV ZHUH VDLG WR KDYH EHHQ FUHated by the goddess Athena, and were considered so esteemed that only â&#x20AC;&#x153;virgins and chaste menâ&#x20AC;? could tend the groves. Olives were a rare DQG SUHFLRXV FRPPRGLW\ WR ORYHUV RI Ă&#x20AC;QH IRRGV $PRQJ WKH Ă&#x20AC;UVW ZULWWHQ UHFRUGV RI ROLYH RLO were inventory logs carried by ancient trading ships, which transported olive oil on many routes through the Mediterranean. Introduced to *UHHFH DV D OX[XULRXV LPSRUW ROLYH RLO ZDV SUL]HG not only as a food, but also as a beauty treatment, and as a lightly scented fuel for lamps. $URXQG $' ROLYH JURYHV EHJDQ RQFH DJDLQ WR Ă RXULVK LQ ,WDO\ DQG 7XVFDQ\ EHFDPH a renowned region of cultivation of the olive tree. Some of the strict laws issued during that time, regulating the cultivation of the olives and the commerce of oil, are still followed today. By ,WDO\ KDG EHFRPH WKH JUHDWHVW SURGXFHU RI ROLYH RLO LQ WKH ZRUOG RIIHULQJ H[WUDRUGLQDU\ RLO DFURVV (XURSH 2OLYH RLO SURGXFWLRQ VORZHG EULHĂ \ GXULQJ WKH ODWH V GXH WR WD[DWLRQ LVVXHV DOWKRXJK FRQWLQXHG WR JURZ WKURXJK WKH FHQWXU\ DV FLYLOL]DWLRQ VSUHDG around the globe. ,Q WKH V )UDQFLVFDQ PLVVLRQDULHV EURXJKW WKH Ă&#x20AC;UVW ROLYH WUHHV WR the new world. One hundred years later, olive oil made its commercial debut LQ WKH $PHULFDV DV ,WDOLDQ DQG *UHHN LPPLJUDQWV EHJDQ GHPDQGLQJ LWV LPSRUW from Europe. Initially an ethnic specialty, olive oil was soon embraced by mainstream $PHULFDQ FRRNV Now, in the 21st century, olive oil continues to grow in popularity, and plays a part in cuisines RI YLUWXDOO\ HYHU\ FXOWXUH 7KHUH DUH RYHU PLOOLRQ ROLYH WUHHV LQ WKH ZRUOG WRGD\ ZLWK PRUH EHLQJ planted every day.

Olive oil is produced all over the world, the color, aroma DQG Ă&#x20AC;DYRU SURÂżOH varies from one location to another. This is due to climate and soil (Terrior) from where the olives are grown.

The Production of Piancone Extra Virgin Olive Oil iancone Extra Virgin Olive Oil (EVOO) is produced according to the traditional methods of extractions from select olives in an oil mill that has been producing olive oil since 1935.

The mill or in Italian, OleiÀcio is located in the town of Corato, Bari, Italy in the Puglia region.

Corato is a busy but peaceful town situated 25 miles north of Bari and 7 miles from the Adriatic Sea. Corato is also the birthplace of my father, Louis G. Piancone, the founder of Roma Food. As a child he grew up in Corato working on my grandparents’ farm. As a young man, he came to America to start his business that became Roma Food. As his company grew, he created many Roma products.

When it came to Extra Virgin Olive Oil (in the 1970s is was still a specialty product) he felt strongly that it should come from his native Italian Region where the best Olive Oils are produced. He established relationships, created a Áavor proÀle and label that is still in use today. The family that owns and operates the mill is dedicated and passionate to their craft, producing olive oil that is consistent in quality year after year.

The olive varieties used for the production of Piancone Extra Virgin Olive Oil are the Coratina and the Ogliarola, although the Coratina is the predominate olive variety used in this blend. These olive varieties are indigenous of this region.

Here, EVOO is preeminently produced; it has distinct aromatics and fruity Áavor proÀles that are common with olive oil produced in this region. Puglia is known for producing high quality olive oil and is one of the largest industries in this region. In fact, Puglia produces almost Àfty percent of Italy’s Olive Oil production and is regarded as one of the world’s best regions for olive oil production. The soil from this region is calcareous and well drained and the climate is temperate without thermal changes.

This Terrior makes Extra Virgin Olive Oil a unique dense, fruity almond-like Áavor.

The Production Phase

The harvest time for olives in this region normally starts in November and continues into January. Soon after the olives are harvested, they are pressed entirely by mechanical means without the use of solvents at a temperature of less than 81°F (known as First Cold Press), leaving the oil with a pure Áavor.

The color of the oil is green to intense yellow and is typically low in acid (below 0.8%). The result is an Olive Oil that has fruity and pleasant spicy Áavors with characteristics of fresh ripe or green olives. Ripe fruit yields oil that is milder, aromatic, buttery, and Áoral. The fruitiness also varies by the variety of the olive.

The Coratina and Ogliarola olives married together express desirable fresh olive aromatics and Áavor. The hot or peppery bite on the back of the throat is common in this oil, but not over powering. This is caused by a component called Oleocanthal, which is found in olives of this region and many other olive oil producing regions in the world. Researchers found that this component is not only responsible for that peppery ‘bite’ in the back of the throat but also has anti-inÁammatory and antioxidant properties and may be partly responsible for the low incidence of heart disease in people who regularly consume the Mediterranean diet. Research has also found that the consumption of Olive Oil has therapeutic properties for the skin and body.

Since Extra Virgin Olive Oil is simply pressed fruit juice without additives. Typically the factors inÁuencing its’ quality and taste include the varieties of olives used and the terroir. Just as important, are the countless decisions, production practices and dedication of the producer.

Piancone Extra Virgin Olive Oil is recommended for raw seasoning. It exalts the Áavor of many foods….grilled or baked Àsh, braised beef, stewed meats, and vegetables. Due to its properties, EVOO contributes to more Áavorful and digestive foods.

Freshly harvested olives on their way to crushing; crushing process; beautiful oil; ¿nal canning of 233302 Piancone EVOO 6/1 gallon.

Lou Piancone Import Specialist Performance Foodservice - 0HWUR 1< 908-436-4964

Olive Oil Pack Size Makes a Difference

Part 1 - Understanding Olive Oil Labels

Pack Size Conversion Chart 1 US Gallon

=

3.785 Liters

4 US Gallons

=

15.14 Liters

6 US Gallons

=

22.71 Liters

3/3 Liters

=

9 Liters

4/3 Liters

=

12 Liters

6/3 Liters

=

18 Liters

here are a variety of things to know before purchasing olive oils. Today, the laws that govern oil packing have helped the consumer better identify the oil that is being purchased. In WKH Ă&#x20AC;UVW VHJPHQW RI XQGHUVWDQGLQJ 2OLYH 2LO /DEHOV ZH ZLOO KHOS \RX indentify one of the many important things to know about the total volume of oil that youâ&#x20AC;&#x2122;re buying.

2YHU WKH \HDUV 2OLYH 2LO has been in great demand, thus its cost has become quite expensive. Therefore, when buying olive oil, whether itâ&#x20AC;&#x2122;s Extra Virgin, Pure, Pomace or a Compound, it is important to take a moment to identify the pack size. Because there are various pack sizes in the market, it is always good to know the total volume that youâ&#x20AC;&#x2122;re buying. A price may sound expensive or too cheap, but we recommend equating the cartonâ&#x20AC;&#x2122;s pack size and converting the oilâ&#x20AC;&#x2122;s volume to Liters. By doing so, this will enable you to better compare prices. Having many pack sizes available can be confusing. While running a busy kitchen, something as simple as this can EH RYHUORRNHG DQG HDVLO\ FRPSURPLVH FRVW HIĂ&#x20AC;FLHQF\

EXAMPLE #1 You may be purchasing a pomace olive oil packed in 6/1 Gallons at a price of $51.95 per case. If you refer to the chart provided, you will see that there is 3.785 liters to one (1) US gallon, therefore, in this example, 6 gallons multiplied by 3.785 will give you a total volume of 22.71 liters per case. Thus, the price of $51.95 per case divided by the total volume of 22.71 liters equates to $2.29 per liter.

6/1 gallons = 22.71 Liters $51.95/cs. Divided by 22.71 = $2.29/ Lt.

EXAMPLE #2 You may be offered a comparable pomace olive oil, packed in 4/3 liters (total of 12 liters) at a price of $29.95 per case which may seem enticing. Dividing the total price of $29.95 per case by the total volume of 12 liters equates to $2.50 per liter.

4/3 Liters = 12 Liters $29.95/cs. Divided by 12 = $2.50/Lt. This equates to a difference in price of 21 cents per liter more and a difference in volume of 10.71 liters less for the 4/3 Liter case product. Therefore, in reality, you are paying more per case for less product.

0RUHRYHU LQ WKLV H[DPSOH ZH LGHQWLĂ&#x20AC;HG D SULFH GLIIHUHQFH RI FHQWV SHU OLWHU ZKLFK PD\ VHHP LQVLJQLĂ&#x20AC;FDQW %XW ZKHQ PXOWLSO\ing by the many pack sizes available in the oil market, you will see VLJQLĂ&#x20AC;FDQW GROODUV DGG XS ,W LV ZRUWK WKH WLPH WR GR WKH PDWK This concept however is better utilized when purchasing oil packed in tin or plastic for foodservice and not for oil packed in glass bottles for retail. Due to the increased cost of packing oil in glass bottles this would not be a fair comparison.

Understanding the Composition and Origin of Olive Oil Part 2 - Understanding Olive Oil Labels

T

he consumption of Olive oil in the US has been steadily growing. This growing popularity has spawned hundreds of brands of Extra Virgin, Pure and Pomace Olive Oil in our market place. Many are 100% of their variety and are from the origin from where they were produced and packed. There are also many Olive oil products that are composed of Olive oils from various countries that may have been packed in the country that is stated on the label or they may have been re-packed here in the US. Our market place is also Àlled with oil products that are blends of Olive Oil and vegetable oils. This is very common as blending these two oils helps alter the strong Áavor proÀle of Olive oil and makes the oil more useful in the kitchen for cooking and becomes more cost effective. Most important is to understand what the label states to assure that you know exactly what you are buying.

Today, the laws that govern oil packing have helped the consumer better identify the oil that is being purchased, therefore the information on the label should help identify country origin and contents.

You may encounter Extra Virgin Olive Oil that is branded with an Italian name and the label may read “Imported from Italy” or simply say “imported”. This may very well be imported from Italy and it may be composed with some Italian Olive Oil but is a mixture of olive oil from more than one A trullo, a temporary Àeld house, stands next to an olive tree. nation (Spain, Greece, Tunisia, etc.) and may be not clear what percentage of the olive oil is really of Italian origin. This practice makes it difÀcult for high quality, lower cost producers outside of Italy to enter the US market, and for genuine Italian producers to compete. The laws today do dictate to the oil packers to clearly state the countries on the front and/or back labels of the packaging (bottle, tin). Sometimes the abbreviation of country or countries of origin is printed on the bottle cap.

Today, the laws that govern oil packing have helped the Buyer better identify the oil that is being purchased.

Olive Oil Glossary Extra Virgin Olive Oil

(EVOO is the commonly used acronym) – EVOO is Olive oil that is produced from the Àrst pressing of olives. It contains no more than 0.8% acidity, and is judged to have a superior taste. EVOO is used on salads, added at the table to soups and stews and for dipping.

Pure Olive Oil

This is usually a blend of reÀned and virgin production oil. This is much lighter in color and Áavor than EVOO.

Pomace Olive Oil

First Cold Press

This is oil that is extracted from the repressing of the remaining pressed olive fruit (pomace) with the use of chemicals and heat.

This is a lighter less Áavored olive oil.

This is the Àrst pressing of olives to make oil without using heat. This is done naturally using a mechanical method so during the process the Temperature is less than 81°F.

ReÀned Olive Oil

Terroir

ReÀned means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content. ReÀned oil is commonly regarded as lower quality than virgin oil; the retail labels extra-virgin olive oil and virgin olive oil cannot contain any reÀned oil.

A French agricultural term that denotes the special characteristic of the geography, geology and climate of a speciÀc region or country.

Here are the questions you should ask when buying Olive Oil...

Is it Extra Virgin, Pure or Pomace Olive oil?

If its EVOO, is it a production of the country listed on the label and is it packed there?

If it’s EVOO, is it composed with EVOO of other countries? What countries’ oils are used? Where is the oil packed? Is reÀned olive oil used?

Is the Olive oil blended with vegetable oil? What kind of vegetable oil is used for the blend and what is the percentage breakdown?

If you prefer 100 percent Italian Extra Virgin, the label should read “Produced and Packed in Italy” or “Product of Italy”.

Some Italian producers are now indicating the region of production on their labels, such as Puglia and Tuscany.

The choice is yours. Choose the appropriate Olive Oil for your kitchen or table, but take the extra time to read the label.

Pay the right price for the right product. Asking these questions can help you make the right decision that will work best for you.

Glossary Extra Virgin Olive Oil

(EVOO is the commonly used acronym) – EVOO is Olive oil that is produced from the Àrst pressing of olives. It contains no more than 0.8% acidity, and is judged to have a superior taste. EVOO is used on salads, added at the table to soups and stews and for dipping and is the highest quality of Olive Oils.

Pure Olive Oil

This is usually a blend of reÀned and virgin production oil.

This is much lighter in color and Áavor than EVOO.

Pomace Olive Oil

This is oil that is extracted from the repressing of the remaining pressed olive fruit (pomace) with the use of chemicals and heat. This is a lighter less Áavored olive oil.

ReÀned Olive Oil

ReÀned means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content. ReÀned oil is commonly regarded as lower quality than virgin oil; the retail labels extra-virgin olive oil and virgin olive oil cannot contain any reÀned oil.

First Cold Press

This is the Àrst pressing of olives to make oil without using heat. This is done naturally using a mechanical method so during the process the Temperature is less than 81°F.

Terroir

A French agricultural term that denotes the special characteristic of the geography, geology and climate of a speciÀc region or country.

There is an Old World method to test the quality of EVOO There is an old practice that has been used for generations to determine if an EVOO is genuine. Pour a few drops of olive oil in the palm of your hand. Then start to rub your hands together back and forth for about 5 seconds to create heat from the friction. Then bring both palms to your nose and smell the aromatics that are generated from the friction. If the oil is genuine, the aromatics will be intense with the smell fresh of olives. If there is some or minimal olive scent then the oil could be blended with vegetable oils or could be blended with reÀned oil.

Balsamic Vinegar 233067.....2/5 lt Perfect as a daily condiment, on Salads and Grilled Vegetables

White Balsamic Condiment 233084.....2/5 lt Ideal for Salads, White Meat, Fish, Vinaigrettes & to Prepare Clear Sauces

Red Wine Vinegar 434899.....2/5 lt Perfect for Salads and Grilled Vegetables

Balsamic Glaze 434904.....4/ P[ Ideal for Meats, Cheeses, Ice Cream & Strawberries

Metro NY# BRAND

ITEM

Pack/Size

983477..... Roland .......... Balsamic Glaze, bulk ................................................. 4/27.2 oz 72896....... Roland .......... Original Balsamic Glaze ............................................ 6/12.9 oz KETCHUP/MUSTARD/VINEGAR 931167..... Roland .......... Balsamic Vinegar of Modena, premium ....................... 2/5 lt 261742..... Terra e Sole .. Balsamic Vinegar of Modena...................................... 2/5 lt 434899..... Piancone ....... Red Wine Vinegar..................................................... 2/5 lt 233084..... Piancone ....... White Balsamic Vinegar ............................................. 2/5 lt 247023..... Roland .......... Dijon Mustard, French, trans fat free ............................ 1/9.25 lb 962568..... Roland .......... Grained Dijon Mustard with Wine............................... 1/8.56 lb 26305....... Don Bruno ..... Aged Sherry Wine Vinegar ....................................... 12/25.4 oz 52180....... Roland .......... Dijon Mustard, French, extra strong, trans fat free ......... 6/9.25 lb 983482..... Roland .......... Premium Balsamic Vinegar of Modena ......................... 2/10 lt 55053....... Roland .......... White Balsamic Vinegar TFF ....................................... 2/5 lt 55240....... Roland .......... Raspberry Red Wine Vinegar TFF ................................ 12/33.8 oz 972705..... Roland .......... Aged French Red Wine Vinegar TFF ............................ 4/5 lt 34376....... Roland .......... Seasoned Rice Wine Vinegar TFF ................................ 12/10 oz 61510....... Roland .......... Seasoned Rice Wine Vinegar TFF ................................ 4/1 ga 51950....... Roland .......... Rice Wine Vinegar TFF .............................................. 12/20 oz 61513....... Roland .......... Unseasoned Rice Wine Vinegar .................................. 4/1 ga 33291....... Roland .......... White Wine Vinegar TFF ............................................ 4/5 lt 972708..... Roland .......... French White Wine Vinegar TFF ................................. 12/33.8 oz 28399....... Roland .......... Burgundy Cooking Wine ............................................ 4/1 ga 707114..... Roland .......... Marsala Cooking Wine ............................................. 4/1 ga 859851..... Eiffel Tower.... Dijon Mustard, traditional ........................................... 1/8.8 lb 233067..... Piancone ....... Balsamic Vinegar ...................................................... 2/5 lt 54177....... CROPDQV .... Superfine Mustard TFF ............................................... 1/1 lb 244158..... Maille ........... Dijon Mustard ........................................................... 2/1 ga 243877..... Maille ........... Whole Grain Mustard ................................................ 2/1 ga 928227..... Eiffel Tower.... Mustard Dijon Whole Grain ....................................... 1/8.6 lb OILS & SHORTENINGS 59809....... Roland .......... Pure Sesame Oil........................................................ 10/56 oz 994615..... Roland .......... Pure Sesame Oil........................................................ 1/3.5 pt 913333..... Roland .......... White Truffle Oil, all natural ....................................... 1/8.4 oz 61548....... Roland .......... Grapeseed Oil .......................................................... 2/5 lt 880749..... Roland .......... Pure Olive Oil ........................................................... 6/68 oz 875265..... Roland .......... Pure Sesame Oil........................................................ 2/3.5 pt 32298....... Roland .......... Pure Sesame Oil........................................................ 4/1 ga 61566....... Roland .......... White Truffle Oil, all natural ....................................... 6/8.5 oz 244092..... Luigi ............. Pomace Olive Oil ...................................................... 1/1 ga 247551..... Assoluti ......... Olive Oil 100%, Extra Virgin ...................................... 3/3 lt 234439..... Luigi ............. Pomace Olive Oil ...................................................... 6/1 ga 233302..... Piancone ....... Extra Virgin Olive Oil ............................................... 6/1 ga PASTA DRY - IMPORTED FROM ITALY Bulk 2/10 lb 267997..... Roma ............ Import Elbow Pasta TFF .............................................. 2/10 lb

Metro NY# BRAND

ITEM

Pack/Size

267998..... Roma ............ Import Penne Rigate Pasta TFF ..................................... 2/10 lb 326281..... Piancone ....... Pasta Capellini #1 Imp............................................... 2/10 lb 267983..... Roma ............ Pasta Capellini Imp TFF .............................................. 2/10 lb 267999..... Roma ............ Pasta Farfalle Imp TFF ................................................ 2/10 lb 326283..... Piancone ....... Pasta Fettuccine Flat #21 Imp ..................................... 2/10 lb 267995..... Roma ............ Pasta Fettuccine Imp TFF ............................................. 2/10 lb 326286..... Piancone ....... Pasta Linguine #6 Imp ................................................ 2/10 lb 267994..... Roma ............ Pasta Linguine Imp TFF ............................................... 2/10 lb 267996..... Roma ............ Pasta Ziti Imp TFF ...................................................... 2/10 lb 326294..... Piancone ....... Pasta Rigatoni #5 Imp ................................................ 2/10 lb 268001..... Roma ............ Pasta Rigatoni Imp TFF ............................................... 2/10 lb 326295..... Piancone ....... Pasta Spaghetti #3 Imp .............................................. 2/10 lb 267984..... Roma ............ Pasta Spaghetti Imp TFF ............................................. 2/10 lb 326288..... Piancone ....... Pasta Spaghettini #2 Imp ........................................... 2/10 lb 235759 Luigi ............. Spaghetti Pasta #3, IMP ............................................. 2/10 lb Packages 20/1 lb 233297..... Piancone ....... Pasta Linguine #6 Imp ................................................ 20/1 lb 232957..... Piancone ....... Pasta Spaghetti #3 Imp .............................................. 20/1 lb 233289..... Piancone ....... Pasta Capellini #1 Imp .............................................. 20/1 lb 232968..... Piancone ....... Pasta Ziti #4 Imp ....................................................... 20/1 lb 245939..... Piancone ....... Pasta Penne Rigate #76 Imp ....................................... 20/1 lb 899536..... Valdigrano .... Organic Whole Wheat Penne Pasta ............................ 20/1 lb 899536..... Valdigrano .... Organic Whole Wheat Penne Pasta ............................ 20/1 lb 946082..... Valdigrano .... Ditalini #19 .............................................................. 20/1 lb PASTA DRY 308406..... Pasta D’Oro ... Rigate Penne Pasta , gluten free .................................. 6/1 lb 308407..... Pasta D’Oro ... Spaghetti Pasta, gluten free ........................................ 12/1 lb 899537..... Valdigrano .... Whole Wheat Linguine Pasta ...................................... 16/1 lb PICKLES/RELISH/OLIVES 901461..... Roland .......... Kalamata Olive Wedges ............................................ 2/6.5 lb 150122..... Roland .......... Sliced Ripe Olives ..................................................... 6/#10 277780..... Roland .......... Banana Peppers, sliced .............................................. 4/128 oz 259216..... Del Destino .... Olive, ripe, sliced ...................................................... 1/#10 459907..... Frutto ............ Cerignola Green Olive, Italian .................................... 2/2.5 kg 247007..... Roma ............ Olive, medium, ripe, pitted ......................................... 1/#10 231829..... Roma ............ Olive, medium, ripe, pitted ......................................... 6/#10 417804..... Ambrosia ...... Green Olive, Stuffed with Pimento ............................... 4/1 ga 426187..... White Toque .. Cornichon, French ..................................................... 6/9.37 lb 899534..... Roland .......... Caper Capote........................................................... 2/32 oz 325481..... Roland .......... Pitted Manzanilla Olives ............................................ 2/32 oz 48570....... Roland .......... Pimento-Stuffed Queen Olives ..................................... 4/80 oz 173960..... Roland .......... Country Greek Olive Mix ........................................... 6/6.93 lb 262824..... Roland .......... Pitted French Nicoise Olives ....................................... 2/7.71 lb 910998..... Roland .......... Pitted Country Greek Olive Mix................................... 2/6.5 lb 56864....... Roland .......... Whole Red Pimientos ................................................. 24/13.75 oz

For 80 years Roland Foods has provided customers with exceptional gourmet food. Our dedication to providing quality and consistency has made us a leader amongst specialty food importers and suppliers.

Kalamata Olive Wedges 901461.....2/6.5 lb

Pitted Country Greek Olive Mix 565230.....2/5 lb

Manzanilla Stuffed Olives 878839.....12/32 oz

Pitted French Nicoise Olives 262824.....2/7.71 lb

Pimento-Stuffed Queen Olives 48570.....4/80 oz

Country Greek Whole Olive Mix 558579.....6/2 kg

Pitted Manzanilla Olives 325481.....2/32 oz

Classic Greek Salad with

Country Olive Mix

Metro NY# BRAND

ITEM

Pack/Size

947828..... Atlantic Salmon Me.. Kalanata Olive, pitted ................................................ 1/4.41lb 947803..... Del Destino .... Olive, ripe, pitted, medium ......................................... 1/#10 972180..... Atalanta ........ Pitted Kalamata Olives ............................................... 6/1.5 kg 286274..... Del Destino .... Nonpareille Caper .................................................... 2/32 oz 972267..... Del Destino .... Nonpareille Caper .................................................... 6/32 oz 995693..... Del Destino .... Giardiniera .............................................................. 4/1 ga 972173..... Del Destino .... Queen Green Olive, stuffed, 110-120 ct ...................... 4/1 ga 972165..... Del Destino .... Olive, medium, ripe, pitted ......................................... 6/#10 999608..... Del Destino .... Sliced Ripe Black Olives ............................................. 6/#10 994184..... Del Destino .... Pepperoncini ............................................................ 4/1 ga 261842..... Frutto ............ Mediterranean Olive Mix, pitted ................................. 2/1.8 kg 861860..... Ambrosia ...... Manzanillo Olive, Pitted, Cocktail TFF - Split ............... 1/1 qt 861205..... Ambrosia ...... Queen Green Olive Pitted, 100-110 ct. TFF ................ 4/1 ga 51947....... Ambrosia ...... Queen Green Olives Stuffed ....................................... 4/1 ga 862528..... Ambrosia ...... Manzanillo Olive, Pitted, Cocktail TFF ......................... 12/1 qt 862529..... Ambrosia ...... Manzanillo Olive, Stuffed TFF .................................... 4/1 ga 862527..... Ambrosia ...... Salad Oives.............................................................. 4/1 ga RICE 348739..... Roland .......... White Vermicelli Rice ................................................. 12/8.8 oz 444550..... Primi Dâ&#x20AC;&#x2122;Oro ... Arborio Rice, vacuum packed ..................................... 12/35 oz 972109..... Royal ............ Basmati Rice 4-11 Lb ................................................. 1/11 lb 72470....... Roland .......... Carnaroli Rice........................................................... 10/35 oz 1407......... Roland .......... Arborio Rice ............................................................. 10/35 oz 911544..... Roland .......... Sushi Rice, trans fat free ............................................. 1/50 lb 897794..... Roland .......... Grade A Fancy Wild Rice .......................................... 5/5 lb 972107..... Double Elephant . Jasmine Rice ............................................................. 1/25 lb SAUCES PREPARED/BASES DRY 895581..... Roland .......... Sriracha Chili Sauce .................................................. 2/1 ga 417651..... Sambal Oelek Chili Sauce Paste....................................................... 3/8.5 lb 338973..... Mae Ploy ....... Sweet Chili Thai Sauce .............................................. 12/32 oz 7444......... Roland .......... Mango Chutney ........................................................ 12/32 oz 229380..... Roland .......... Sriracha Chili Sauce .................................................. 12/28 oz 87198....... Roland .......... Thai Style Sweet Chili Sauce ....................................... 6/2 lt 338687..... Roland .......... Melba Sauce ............................................................ 2/2 lb 897281..... Roland .......... Melba Sauce ............................................................ 12/10 oz 894795..... Roland .......... Orange Ginger Fusion Sauce ..................................... 2/1 ga 66195....... Roland .......... Plum Sauce, no MSG ................................................. 6/5 lb SEAFOOD CANNED/DRY 913007..... Duet.............. Anchovy Filet, in olive oil ........................................... 1/13 oz 366349..... Roma ............ Anchovy, in olive oil .................................................. 1/13 oz 267833..... Magellan....... Albacore Solid Tuna .................................................. 6/66.5 oz 288568..... Roma ............ Flat Filet Anchovy In Olive Oil ..................................... 12/13 oz 263433..... Roland .......... Sardines, boneless, skinless, in soy oil ......................... 1/10 ct 27709....... Roland .......... Anchovy Flat in Olive Oil ........................................... 12/28 oz 986808..... Roland .......... Anchovy Flat Filets ..................................................... 1/14 oz

Add delicious canned tuna to your menu!

DOLPHIN SAFE PACKED IN WATER

DESCRIPTION

METRO#

PACK/SIZE

Albacore Chunk Tuna ..........................................479219 ......................................... 6/66.5 oz Albacore Solid Tuna ............................................479223......................................... 6/66.5 oz Skipjack Light Chunk Tuna ..................................479250......................................... 6/66.5 oz Tongol Tuna.........................................................479224......................................... 6/66.5 oz <HOORZÃ&#x20AC;Q 7XQD .....................................................479229......................................... 6/66.5 oz

Assoluti Brand Calamari is a naturally tender species of Calamari caught in the deep, clear waters of the South China Sea. Manual processing in HACCP approval plants under strict quality control guidelines assures a superior quality product.

Calamari Tubes and Tenacles , 3-5”, imported ................ 238770 .......... 1/10 lb Calamari Tubes, 3-5”, imported ......................................... 238771 .......... 1/10 lb Calamari Tubes and Tenacles, 5-8”, imported .................. 232037 .......... 4/2.5 lb Calamari Tubes Only, 5-8”, imported................................. 232050 .......... 4/2.5 lb Calamari Rings, lightly breaded, domestic ...................... 78822 ............ 6/2 lb

Metro NY# BRAND

ITEM

Pack/Size

160775..... Roland .......... Whole Baby Clams ................................................... 24/10 oz 989378..... Roland .......... Skinless Sardines ....................................................... 100/10 ct 927102..... Martel ........... Anchovy Filet, in olive oil ........................................... 1/28 oz 37240....... Celebrity ....... Tongol Chunk Tuna Lite Brine ...................................... 6/66.5 oz 267825..... Magellan....... Albacore Chunk Tuna ................................................ 6/66.5 oz 267826..... Magellan....... Skipjack Light Chunk Tuna .......................................... 6/66.5 oz 267834..... Magellan....... Tongol Tuna.............................................................. 6/66.5 oz 267836..... Magellan....... Yellowfin Tuna .......................................................... 6/66.5 oz SNACKS/COOKIES/CRACKERS 980344..... Roland .......... White Chocolate Crème Galets ................................... 1/22.04 lb 228952..... Roland .......... Griddle Baked Fortune Cookies, ind wrapped .............. 350/.25 oz 978534..... Roland .......... Fluted Dessert Shells................................................... 1/72 ct SPICE/EXTRACT/FOOD COLOR 264656..... Roma ............ Basil Leaves .............................................................. 1/24 oz 264664..... Roma ............ Bay Leaves ............................................................... 1/16 oz 264679..... Roma ............ Cinnamon, ground .................................................... 1/16 oz 264680..... Roma ............ Cumin, ground .......................................................... 1/16 oz 333668..... Roma ............ Curry Powder ........................................................... 1/16 oz 247739..... Roma ............ Granulated Garlic ..................................................... 1/5 lb 264685..... Roma ............ Garlic Powder........................................................... 1/16 oz 398650..... Roma ............ Ginger, ground ......................................................... 1/16 oz 398649..... Roma ............ Mustard, ground ....................................................... 1/16 oz 389388..... Roma ............ Nutmeg, ground........................................................ 1/16 oz 264690..... Roma ............ Granulated Onion ..................................................... 1/5 lb 332674..... Roma ............ Onion Powder .......................................................... 1/16 oz 264694..... Roma ............ Oregano Leaves ........................................................ 1/24 oz 264702..... Roma ............ Paprika Flakes .......................................................... 1/5 lb 264703..... Roma ............ Parsley Flakes ........................................................... 1/16 oz 363528..... Roma ............ Black Pepper, fine ground .......................................... 1/16 oz 264697..... Roma ............ Black Pepper, table grind ........................................... 1/5 lb 264668..... Roma ............ Black Peppercorn, whole ............................................ 1/16 oz 263578..... Roma ............ Crushed Red Pepper .................................................. 12/12 oz 264714..... Roma ............ Crushed Red Pepper .................................................. 1/12 oz 264724..... Roma ............ Whole Pepper, ground .............................................. 1/5 lb 264671..... Roma ............ Cajun Seasoning ....................................................... 1/24 oz 261398..... Roma ............ Granulated Garlic ..................................................... 1/25 lb 263561..... Roma ............ Garlic Powder........................................................... 12/16 oz 320967..... Roma ............ Onion Powder .......................................................... 12/16 oz 264744..... Roma ............ Whole Pepper, fine grind ........................................... 1/16 oz 319290..... La Baleine ..... Sea Salt, coarse ........................................................ 12/26.5 oz 71863....... CROPDQV .... Dry Mustard, English Original ..................................... 12/16 oz 353590..... CROPDQV.. .. Mustard Powder, dry bag........................................... 1/20 kg 876176..... Roland .......... Wasabi Powder ........................................................ 1/16 oz 34469....... Roland .......... Whole Spiced Ginger In Heavy Syrup ......................... 24/9.5 oz 228275..... Roland .......... Green Peppercorn in Brine ......................................... 3/3.5 oz

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Metro NY# BRAND

ITEM

Pack/Size

972724..... Roland .......... Coarse Sea Salt ........................................................ 12/26.5 oz 972726..... Roland .......... Fine Sea Salt ............................................................ 12/26.5 oz 982418..... Roland .......... Sea Dalt, fine ............................................................ 1/12.5 kg 982591..... Roland .......... Wasabi Powder ........................................................ 12/16 oz 263579..... Roma ............ Seasoning Salt .......................................................... 6/5 lb 354758..... Ambiance ...... Saffron ..................................................................... 1/1 oz VEGETABLES CANNED/DRY 918264..... Roland .......... Baby Cut Corn .......................................................... 1/#10 468151..... Roland .......... Hearts of Palm, organic.............................................. 12/28 oz 956139..... Roland .......... Chipotle Peppers in Adobo Sauce ............................... 24/7 oz 307064..... Roland .......... Nacho Jalapeno Peppers, sliced ................................. 6/102 oz 972768..... Roland .......... Water Chestnut, peeled, sliced ................................... 12/29 oz 994186..... Casa Diva ..... Nacho Jalapeno Peppers, sliced ................................. 6/#10 34797....... Terra ............. Italian Whole Peeled Plum Tomatoes in heavy juice with basil ....... 6/#10 231908..... Assoluti ......... Fire Roasted Red Peppers ........................................... 6/#10 297457..... Peppadew ..... Sweet Peppers, whole, mild, picante............................ 2/#10 232061..... Piancone ....... Fire Roasted Red Peppers ........................................... 6/#10 29861....... Roland .......... Artichoke Bottoms ...................................................... 24/13.75 oz 28438....... Roland .......... Artichoke Hearts 40-50 count ..................................... 6/88 oz 57841....... Roland .......... Artichoke Hearts 6/8 CT ............................................ 12/13.75 oz 999685..... Roland .......... Artichoke Hearts Marinated in Oil ............................... 6/3 kg 18322....... Roland .......... Quartered Artichoke Hearts ........................................ 6/88 oz 2484......... Roland .......... Sliced Bamboo Shoots ............................................... 6/#10 321582..... Roland .......... Hearts of Palm, cultivated ........................................... 12/28 oz 57266....... Roland .......... Hearts of Palm, premium ............................................ 12/28 oz 35573....... Roland .......... French Green Lentils .................................................. 12/17.5 oz 35506....... Roland .......... Dry Porcini Mushrooms .............................................. 1/1 lb 35594....... Roland .......... Peeled Whole Straw Mushrooms ................................. 6/102 oz 52768....... Roland .......... Red Roasted Peppers ................................................. 12/28 oz 33574....... Roland .......... Roasted Red Peppers ................................................. 6/3 kg 58871....... Roland .......... Yellow Roasted Peppers ............................................. 12/28 oz 968083..... Roland .......... Nori Dried Seaweed Sheets........................................ 50/1 oz 236094..... Roland .......... Oven Roasted Tomatos ............................................. 6/32 oz 972716..... Roland .......... Sundried Tomatoes .................................................... 4/5 lb 54886....... Roland .......... Summer Truffle Peelings .............................................. 1/7 oz 44366....... Roland .......... Peeled and Sliced Water Chestnuts ............................. 6/#10 924164..... Casa Diva ..... Jalapeno Peppers, sliced, trans fat free ....................... 1/#10 342442..... Celebrity ....... Baby Corn, whole, in brine ........................................ 6/#10 972201..... Celebrity ....... Mushrooms, pieces and stems ..................................... 6/62 oz ..... 5RPD.... Whole Artichoke Hearts 30-40 ct ................................ 6/3 kg 293366..... Del Destino .... Hearts of Palm .......................................................... 12/28 oz 972130..... Del Destino .... Red Peppers, diced, trans fat free ................................ 6/#10 972128..... Del Destino .... Whole Spanish Pimento Peppers ................................. 6/3 kg 374586..... Del Destino .... Fire Roasted Red Peppers, strips .................................. 12/28 oz 892809..... Del Destino .... Sun Dried Tomato Strips ............................................. 1/5 lb

Metro NY# BRAND

ITEM

Pack/Size

892798..... Del Destino .... Sun Dried Tomato Halves .......................................... 1/5 lb 243310..... Piancone ....... Tomato Ital Pld Hvy Juice Basil .................................... 6/#10 231805..... Luigi ............. Mushrooms, pieces and stems ..................................... 6/#10 233570..... Piancone ....... Artichoke Roman Style with Stem ................................. 6/2 kg 105582..... Piancone ....... Italian Whole Peeled Tomatoes in Heavy Juice with Basil 12/28 oz 231623..... Roma ............ Italian Fire Roasted Red Peppers.................................. 12/28 oz 857851..... Ambrosia ...... Cocktail Onion, Split ................................................. 1/1 qt 337488..... Ambrosia ...... Sliced Chestnut Water TFF .......................................... 6/#10 994257..... Ambrosia ...... Cocktail Onion ........................................................ 12/32 oz

MEATS

DELI/COOKED MEATS REFRIG 232994..... Piancone ....... Prosciutto di Parma .................................................... 1/14 lb avg

dŚĞ ^ƚŽƌLJ ŽĨ WƌŽƐĐŝƵƩŽ and Growing Up with Roma Food

by Louis Louis M. M Piancone by

A

Ɛ Ă ĐŚŝůĚ ŐƌŽǁŝŶŐ ƵƉ ŝŶ ƚŚĞ ƐŝdžƟĞƐ ŵLJ ƐŝƐƚĞƌ ĂŶĚ / ƐƉĞŶƚ Ő ƵƉ ŝŶ ƚ ŵĂŶLJ ǁĞĞŬĞŶĚƐ ĂŶĚ ƐƵŵŵĞƌƐ ŚĞůƉŝŶŐ ŽƵƚ ŝŶ ŽƵƌ ŶĚ ĂŶ ĂŶĚ ŶĚ ĨĂŵŝůLJ͛Ɛ /ƚĂůŝĂŶ ^ƉĞĐŝĂůƚLJ ^ŚŽƉƉĞ͘ DLJ ĨĂƚŚĞƌ͕ Louis ĂůŝůŝĂ ^Ɖ G. Piancone, e, Sr SSr͘ ŽƌŝŐŝŶĂůůLJ ŽƉĞŶĞĚ ŚŝƐ ĮƌƐƚ ƐƚŽƌĞ ŝŶ ϭϵϱϱ r Ž ǁŚŝĐŚ ůĞĚ ƚŽ ƚŚĞ ŽƉĞŶŝŶŐ ŽĨ ŵŽƌĞ ƐŚŽƉƉĞƐ͘ dŚĞ ďƵƐŝŶĞƐƐĞƐ ďĞĐĂŵĞ ƐƵĐĐĞƐƐĨƵů ĂŶĚ ĞǀĞŶƚƵĂůůLJ ŝƚ ůĞĚ ƚŽ ƚŚĞ ƐƚĂƌƚ ŽĨ Roma Food͘ DLJ ƐŝƐƚĞƌ ĂŶĚ / ƐƉĞŶƚ Ă ůŽƚ ŽĨ ƟŵĞ ƚŚĞƌĞ ƚƌLJŝŶŐ ƚŽ ďĞ ŚĞůƉĨƵů͙ĂƐ ŚĞůƉĨƵů ĂƐ LJŽƵ ĐŽƵůĚ ďĞ Ăƚ ϵ Žƌ ϭϬ LJĞĂƌƐ ŽůĚ͘ DLJ ŐƌĂŶĚƉĂƌĞŶƚƐ͕ ĂƵŶƚƐ͕ ƵŶĐůĞƐ ĂŶĚ ĐŽƵƐŝŶƐ Ăůů ŽǁŶĞĚ ƐŚŽƉƉĞƐ ǁŚŝĐŚ ǁĞ ŽŌĞŶ ǀŝƐŝƚĞĚ͘ dŚĞ ϲϬ͛Ɛ ĂŶĚ ϳϬ͛Ɛ ǁĞƌĞ Ă ŐƌĞĂƚ ƟŵĞ ƚŽ ŐƌŽǁ ƵƉ ĂŶĚ ƐƉĞŶĚŝŶŐ Ă ůŽƚ ŽĨ ƟŵĞ ŝŶ ƚŚĞƐĞ ƌĞƚĂŝů ƐŚŽƉƉĞƐ ǁĂƐ Ă ĨĂƐĐŝŶĂƟŶŐ ĞdžƉĞƌŝĞŶĐĞ͘ ^ŽŵĞ ĐĂůůĞĚ ƚŚŝƐ ƚLJƉĞ ŽĨ ƐƚŽƌĞ Ă ^ĂůƵŵĞƌŝĂ Žƌ >ĂƫĐŝŶŝ͘ dŚĞ ŶĂŵĞ Salumeria ŝƐ /ƚĂůŝĂŶ ĨŽƌ ĂŶ /ƚĂůŝĂŶ ĚĞůŝ ƚŚĂƚ ƐĞůůƐ ƐĂůĂŵŝ͕ ĐƵƌĞĚ ŵĞĂƚƐ ĂŶĚ ŽƚŚĞƌ ƐƉĞĐŝĂůƚLJ ŝƚĞŵƐ͘ >ĂƫĐŝŶŝ was a store that sold /ƚĂůŝĂŶ ĂŝƌLJ ƚLJƉĞ ƉƌŽĚƵĐƚƐ͘ ^ŽŵĞ ĂůƐŽ ĐĂůůĞĚ ƚŚĞŵ WŽƌŬ ^ƚŽƌĞƐ͘ &Žƌ ƚŚĞ ŵŽƐƚ ƉĂƌƚ͕ ƚŚĞLJ Ăůů ƐŽůĚ ƚŚĞ ƐĂŵĞ ƚLJƉĞ ŽĨ ƉƌŽĚƵĐƚƐ͘ KŶĞ ŽĨ ƚŚĞ ŵĂũŽƌ ŝƚĞŵƐ ƚŚĂƚ ƚŚĞƐĞ ƐƚŽƌĞƐ ƉƌŽĚƵĐĞĚ ǁĂƐ ĨƌĞƐŚ DŽnjnjĂƌĞůůĂ͘ / ůŽǀĞĚ ƚŽ ǁĂƚĐŚ ƚŚĞ ĨƌĞƐŚ ŵŽnjnjĂƌĞůůĂ ďĞŝŶŐ ŵĂĚĞ͘ DLJ ĨĂƚŚĞƌ ĂŶĚ ŵLJ ŐƌĂŶĚĨĂƚŚĞƌ ǁĞƌĞ ŵĂƐƚĞƌƐ ŽĨ ĐŚĞĞƐĞ ŵĂŬŝŶŐ͘ dŚĞ ŵĂŬŝŶŐ ŽĨ ĨƌĞƐŚ /ƚĂůŝĂŶ ƐĂƵƐĂŐĞ ǁĂƐ ĂůƐŽ ĨƵŶ ƚŽ ǁĂƚĐŚ͘ 'ƌĂƟŶŐ WĞĐŽƌŝŶŽ ZŽŵĂŶŽ ĐŚĞĞƐĞ ǁĂƐ ďŽƌŝŶŐ ďƵƚ ƚŚĞ ƐŵĞůů ĂůǁĂLJƐ ƉĞƌŬĞĚ ŵĞ ƵƉ͘ tŚĞŶ / ŐŽƚ Ă ůŝƩůĞ ŽůĚĞƌ͕ / ǁŽƵůĚ ƐƉĞŶĚ ŵLJ ƟŵĞ ƐƚŽĐŬŝŶŐ ŐƌŽĐĞƌLJ ƐŚĞůǀĞƐ ŝŶ ŵLJ ĨĂƚŚĞƌ͛Ɛ ƐƚŽƌĞ͘ dŚĞƌĞ ŚĞ ŚĂĚ ĂŶ ĂŐŝŶŐ ƌŽŽŵ ĨŽƌ ŚŝƐ ŚŽŵĞŵĂĚĞ ĐƵƌĞĚ ŵĞĂƚƐ͕ ƐƵĐŚ ĂƐ ĚƌŝĞĚ ƐĂƵƐĂŐĞƐ͕ ƐĂůĂŵŝ ĂŶĚ ƐŽƉƉƌĞƐƐĂƚĂ͘ dŚĞ ĐŽŵďŝŶĂƟŽŶƐ ŽĨ Ăůů ƚŚĞƐĞ ŝƚĞŵƐ ŝŶĐůƵĚŝŶŐ ƚŚĞ ĚƌŝĞĚ ƐĂůƚĞĚ ĂĐĂůĂ ĐƌĞĂƚĞĚ ĂƌŽŵĂƐ ƚŚĂƚ

ǁĞƌĞ ĂůǁĂLJƐ ŝŶƚĞŶƐĞ͘/Ĩ ƐŽŵĞŽŶĞ ǁĂůŬĞĚ ŵĞ ŝŶƚŽ Salumeria ďůŝŶĚĨŽůĚĞĚ ƚŚĞ ƉƌŽĨŽƵŶĚ ĂƌŽŵĂƐ ǁŽƵůĚ ĐĂƵƐĞ ŵĞ ƚŽ ŶĂƚƵƌĂůůLJ ĂƐŬ ĨŽƌ Ă ƉŽƵŶĚ ŽĨ WƌŽƐĐŝƵƩŽ ĂŶĚ Ă ƉŽƵŶĚ ŽĨ DŽƌƚĂĚĞůůĂ͘ WƌŽƐĐŝƵƩŽ ŝƐ ĂŶ ŝƚĞŵ ƚŚĂƚ ŚĂƐ Ă ŵŽƌĞ ĚŝƐƟŶĐƚ ĂŶĚ ƐƉĞĐŝĂů ĨƌĂŐƌĂŶĐĞ͘ / ǁĂƚĐŚĞĚ ŵĂŶLJ ƉŝĞĐĞƐ ŽĨ ƉƌŽƐĐŝƵƩŽ ŐĞƚ ƚƌŝŵŵĞĚ ƚŽ ďĞ ƌĞĂĚLJ ĨŽƌ ƐůŝĐŝŶŐ ŽŶ ĞƐƉĞĐŝĂůůLJ ďƵƐLJ ŚŽůŝĚĂLJƐ͘ tŚĞƚŚĞƌ ŝƚ ǁĂƐ dŚĂŶŬƐŐŝǀŝŶŐ͕ ŚƌŝƐƚŵĂƐ Žƌ ĂƐƚĞƌ͕ ŵĂŶLJ ƉŽƵŶĚƐ ŽĨ ƉƌŽƐĐŝƵƩŽ ǁĞƌĞ ƐŽůĚ͘ dŚĞƐĞ ǁĞƌĞ ŐƌĞĂƚ ŵĞŵŽƌŝĞƐ ĨŽƌ ŵĞ͘ / ŐƵĞƐƐ LJŽƵ ĐŽƵůĚ ƐĂLJ ƚŚĂƚ Ăƚ Ă LJŽƵŶŐ ĂŐĞ ŵLJ ƐĞŶƐŽƌLJ ƉĞƌĐĞƉƟŽŶ ŽĨ ƐŵĞůů ǁĂƐ ǁĞůů ĐŽŶĚŝƟŽŶĞĚ ĨŽƌ ŐŽŽĚ ĨŽŽĚ͘ /ƚ ǁĂƐ ĂůƐŽ ƚŚĞ ĨĞƌƟůĞ ŐƌŽƵŶĚ ĨƌŽŵ ǁŚŝĐŚ Roma Food ŐƌĞǁ ĂŶĚ / Ăŵ ƉƌŽƵĚ ƚŽ ƐĂLJ ƚŚĂƚ / ǁĂƐ ƚŚĞƌĞ ƚŽ ǁŝƚŶĞƐƐ ŝƚƐ͛ ĞĂƌůLJ ĚĂLJƐ ĨƌŽŵ Ă ŚƵŵďůĞ ĨĂŵŝůLJ /ƚĂůŝĂŶ Ğůŝ ƚŽ Ă ƐƵĐĐĞƐƐĨƵů ĂŶĚ ƚƌƵƐƚĞĚ /ƚĂůŝĂŶ ^ƉĞĐŝĂůƚLJ &ŽŽĚ ƐƵƉƉůŝĞƌ ǁŝƚŚ ĂƵƚŚĞŶƟĐ͕ ƋƵĂůŝƚLJ /ƚĂůŝĂŶ ƉƌŽĚƵĐƚƐ͘ EŽǁ ůĞƚ͛Ɛ ƚĂůŬ WƌŽƐĐŝƵƩŽ͊ [pictured above] Lou and his sister, Mariette in 1966 in the curing room of their Dad’s Italian Specialty Shoppe in Keansburg, NJ.

WŝĂŶĐŽŶĞ WƌŽƐĐŝƵƩŽ Ěŝ WĂƌŵĂ dŚĂƚ ŐŽŽĚ ĂŶĚ ƚŚĂƚ ĚĞůĞĐƚĂďůĞ͙ dŚĞƌĞ ĂƌĞ ŵĂŶLJ ƐƉĞĐŝĂů ĨŽŽĚ ĚĞůŝĐĂĐŝĞƐ ŝŶ ƚŚĞ ǁŽƌůĚ͕ ďƵƚ ƚŚĞƌĞ ŝƐ Ă ƐƉĞĐŝĂů ĞŶũŽLJŵĞŶƚ ĂŶĚ ƐĂƟƐĨĂĐƟŽŶ ĨƌŽŵ ƚŚĞ ƐǁĞĞƚ ĂŶĚ ƐĂǀŽƌLJ ƚĂƐƚĞ ŽĨ WƌŽƐĐŝƵƩŽ Ěŝ WĂƌŵĂ͘ dŚŝƐ ƐƉĞĐŝĂůůLJ ĐƵƌĞĚ ŚĂŵ ĐĂŶ ĞdžĐŝƚĞ LJŽƵƌ ƚĂƐƚĞ ďƵĚƐ ǁŝƚŚ Ă ƐǁĞĞƚ ĂŶĚ ƐĂǀŽƌLJ ƚĂƐƚĞ ĂůŽŶŐ ǁŝƚŚ Ă ƐŵŽŽƚŚ ƚĞdžƚƵƌĞ ƚŚĂƚ ŵĞůƚƐ ŝŶ LJŽƵƌ ŵŽƵƚŚ͘ WƌŽƐĐŝƵƩŽ ĐĂŶ ďĞ ƵƐĞĚ ƚŽ ĐŽŽŬ ǁŝƚŚ͕ ďƵƚ / ĮŶĚ ŝƚ ŵŽƐƚ ĞŶũŽLJĂďůĞ ƐĞƌǀĞĚ ǁŝƚŚ ĨƌƵŝƚƐ ƐƵĐŚ ĂƐ ĐĂŶƚĂůŽƵƉĞ ŵĞůŽŶ ǁŚŝĐŚ ŝƐ ƚŚĞ ĐůĂƐƐŝĐ ƉĂŝƌŝŶŐ͘ WĂƌŵĂ ,Ăŵ ǁŝƚŚ ŚŽŶĞLJĚĞǁ ŵĞůŽŶ ŝƐ Ă ŐƌĞĂƚ ĂůƚĞƌŶĂƟǀĞ ĂŶĚ ŝƚ ŝƐ ĂůƐŽ ǀĞƌLJ ƐƉĞĐŝĂů ƐĞƌǀĞĚ ǁŝƚŚ ĨƌĞƐŚ ĮŐƐ Žƌ ƌŝƉĞ ƐůŝĐĞĚ ƉĞĂƌƐ͘ /ƚ ĐĂŶ ďĞ ĞŶũŽLJĞĚ ǁƌĂƉƉĞĚ ĂƌŽƵŶĚ ŐƌŝƐƐŝŶŝ ďƌĞĂĚƐƟĐŬƐ Žƌ ƐƚĞĂŵĞĚ ĂƐƉĂƌĂŐƵƐ͘ /ƚ ĐĂŶ ďĞ ƵƐĞĚ ŝŶ ƐĂŶĚǁŝĐŚĞƐ Žƌ WĂŶŝŶŝƐ͘ ŶŽƚŚĞƌ ŽŶĞ ŽĨ ŵLJ ĨĂǀŽƌŝƚĞƐ ŝƐ ƚŽ ŚĂǀĞ ŝƚ ĂĐĐŽŵƉĂŶLJ Ă ĂƉƌĞƐĞ ^ĂůĂĚ ŽĨ ĨƌĞƐŚ ŵŽnjnjĂƌĞůůĂ͕ ƚŽŵĂƚŽĞƐ ĂŶĚ ďĂƐŝů Žƌ ƐŝŵƉůLJ ŽŶ ĂŶ ĂŶƟƉĂƐƚŽ ƉůĂƩĞƌ ǁŝƚŚ ƐŽŵĞ ĂŐĞĚ ŚĂƌĚ ĐŚĞĞƐĞƐ͘

Member of an Elite Group PDO (short for Protected Designation of Origin) is a European Community certiÀcation system designed to protect names and traditions of high-quality European foods made according to traditional methods in a deÀned geographic region.

ŶũŽLJ ƚŚŝƐ ĂƌƟĐůĞ͊ zŽƵ ǁŝůů ďĞ ĂŵĂnjĞĚ ǁŚĂƚ Ă ƉŝŐ͛Ɛ ŚŝŶĚ ůĞŐ ŐŽĞƐ ƚŚƌŽƵŐŚ ĂŶĚ ŚŽǁ ůŽŶŐ ŝƚ ƚĂŬĞƐ ƚŽ ŐĞƚ ŝƚ ƚŽ ƚŚŝƐ ĚĞůŝĐĂƚĞ ĂŶĚ ĚĞůŝĐŝŽƵƐ ƚƌĞĂƚ͘ >Ğƚ͛Ɛ ďĞŐŝŶ ďLJ ƐĂLJŝŶŐ ƚŚĂƚ ƚŚĞ ǁŽƌĚ WƌŽƐĐŝƵƩŽ ĚŽĞƐ ŵĞĂŶ ,Ăŵ ŝŶ /ƚĂůŝĂŶ ďƵƚ ŝƐ ďĞůŝĞǀĞĚ ƚŽ ƐƚĞŵ ĨƌŽŵ >ĂƟŶ͖ pro + exsuctus (past ƉĂƌƟĐŝƉůĞ ŽĨ exsugere “to suck out the moisture͟ Žƌ ĞdžƚƌĂĐƚ ũƵŝĐĞƐ ĨƌŽŵͿ͘ dŚĞ ŵŽĚĞƌŶ /ƚĂůŝĂŶ ǀĞƌď prosciugare ŵĞĂŶƐ to dry thoroughly͘ ŶĚ ƚŚĞ ƚĞƌŵ Ͳ͞WƌŽƐĐŝƵƩŽ Ěŝ WĂƌŵĂ͟ ŝƐ ƉƌŽƚĞĐƚĞĚ ƵŶĚĞƌ ƚŚĞ ƵƌŽƉĞĂŶ hŶŝŽŶ͛Ɛ ŽŵŵŽŶ ŐƌŝĐƵůƚƵƌĂů WŽůŝĐLJ͕ ĞŶƐƵƌŝŶŐ ƚŚĂƚ ŽŶůLJ ƉƌŽƐĐŝƵƩŽ ŚĂŵƐ ŵĂĚĞ ŝŶ WĂƌŵĂ ŵĂLJ ƵƐĞ ƚŚĞ ƚĞƌŵ͕ ƐƉĞĐŝĮĐĂůůLJ͘ dŚĞ ŚŝƐƚŽƌLJ ŽĨ WƌŽƐĐŝƵƩŽ Ěŝ WĂƌŵĂ ŝƐ ǀĂƐƚ ĂŶĚ ŝƐ ŽŶĞ ŽĨ ƚŚĞ ŵŽƐƚ ǁĞůů ŬŶŽǁŶ ĂŶĚ ŚŽŶŽƌĞĚ ĨŽŽĚƐ ŽĨ ƚŚĞ ŵŝůŝĂ ZŽŵĂŐŶĂ ƌĞŐŝŽŶ ŽĨ /ƚĂůLJ ƚŚĂƚ ĚĂƚĞƐ ďĂĐŬ ŵŽƌĞ ƚŚĂŶ Ϯ͕ϬϬϬ LJĞĂƌƐ͘ ƵƌŝŶŐ ĐůĂƐƐŝĐĂů ƟŵĞƐ͕ ŚĂŵƐ ĨƌŽŵ WĂƌŵĂ ǁĞƌĞ ŽŶĞ ŽĨ ƚŚĞ ĚĞůŝĐĂĐŝĞƐ ĨĞĂƚƵƌĞĚ ŽŶ ďĂŶƋƵĞƚ ƚĂďůĞƐ͘ EŽǁ ŝƚ ŝƐ ƐĞƌǀĞĚ ŽŶ ƚĂďůĞƐ Ăůů ŽǀĞƌ ƚŚĞ ǁŽƌůĚ͘ ƐŝŵƉůĞ ĚĞĮŶŝƟŽŶ ŽĨ WƌŽƐĐŝƵƩŽ Ěŝ WĂƌŵĂ is that it is an all ŶĂƚƵƌĂů ĐƵƌĞĚ ŚĂŵ ƚŚĂƚ ĐŽŵĞƐ ĨƌŽŵ ƚŚĞ ŚŝŶĚ ůĞŐ ĂŶĚ ƚŚŝŐŚ ŽĨ ƐƉĞĐŝĂůůLJ ďƌĞĚ ĂŶĚ ĨĞĚ /ƚĂůŝĂŶ ƉŝŐƐ͘ dŚĞ ŽŶůLJ ŝŶŐƌĞĚŝĞŶƚƐ ĂƌĞ ƐĞĂ ƐĂůƚ͕ ƚŚĞ ĚƌLJ ďƌĞĞnjĞ ĨƌŽŵ ƚŚĞ ŚŝůůƐ ŽĨ WĂƌŵĂ͕ ĞdžƉĞƌŝĞŶĐĞ ĂŶĚ ƟŵĞ͘ dŚĞ ĐƵƌŝŶŐ ƟŵĞ ĐĂŶ ďĞ Ă ŵŝŶŝŵƵŵ ŽĨ ϭϯ ŵŽŶƚŚƐ͕ ƵƉ ƚŽ Ϯϰ ŵŽŶƚŚƐ͘ dŚĞ ƌĞƐƵůƚ ŝƐ Ă ůŝŐŚƚ ƉŝŶŬ ŝŶ ĐŽůŽƌ͕ ƐǁĞĞƚ͕ ŵŝůĚ ĂŶĚ ƚĞŶĚĞƌ ŇĂǀŽƌ ĂŶĚ ƚĞdžƚƵƌĞ ǁŝƚŚ ĂŶ ƵŶŵŝƐƚĂŬĂďůĞ ĨƌĂŐƌĂŶĐĞ͘ dŚĞ ŚĂŵ ĐĂŶ ďĞ ƐĞƌǀĞĚ ĂƐ ƉĂƉĞƌ ƚŚŝŶ ƐůŝĐĞƐ ƚŚĂƚ ƐŝŵƉůLJ ŵĞůƚ ŝŶ LJŽƵƌ ŵŽƵƚŚ͘ ^ŽƵŶĚƐ ƐŝŵƉůĞ͍ tĞůů͕ ŶŽƚ ƌĞĂůůLJ͕ ƐŽ ŬĞĞƉ ƌĞĂĚŝŶŐ͘ WŝĂŶĐŽŶĞ WƌŽƐĐŝƵƩŽ Ěŝ WĂƌŵĂ ŝƐ ƉƌŽĚƵĐĞĚ ďLJ Levoni ŝŶ /ƚĂůLJ͘ dŚĞ Levoni Company ŚĂƐ ƌĞĐĞŶƚůLJ ĐĞůĞďƌĂƚĞĚ Ă ĐĞŶƚƵƌLJ ŽĨ ƉƌŽĚƵĐŝŶŐ ƐƵƉĞƌŝŽƌ ƋƵĂůŝƚLJ /ƚĂůŝĂŶ ^ĂůƵŵŝ ĂůŽŶŐ ǁŝƚŚ ƚŚĞŝƌ ĐůĂƐƐŝĐ PDO

The name Parma Ham for instance is exclusively reserved to hams produced in Parma according to the strict rules deÀned by the Consorzio’s speciÀcations, which are based on the ancient tradition of its place of origin; in 1996 Parma Ham became one of the Àrst meat products to be awarded the Designation of Protected Origin status.

In addition to providing legally binding name protection for these products, the PDO system helps consumers, retailers, chefs, distributors and culinary professionals distinguish between authentic products and their many imitations.

Piancone Prosciutto di Parma Hams 232994 are aged approximately 1 months and are Lactose and Gluten Free.

Parma and San Daniele Cured Hams͘ tŝƚŚ WƌŽƐĐŝƵƩŽ ĂƐ ǁĞůů ĂƐ Ăůů ŽĨ ƚŚĞŝƌ ƉƌŽĚƵĐƟŽŶ͕ >ĞǀŽŶŝ ƵƐĞƐ ƚŚĞ ŚŝŐŚĞƐƚ ƋƵĂůŝƚLJ ŽĨ Ăůů ŶĂƚƵƌĂů ƌĂǁ ŵĂƚĞƌŝĂůƐ ĂŶĚ ĨŽůůŽǁƐ ƐƚƌŝĐƚ ƋƵĂůŝƚLJ ƐƚĂŶĚĂƌĚƐ ĂŶĚ ŐƵŝĚĞůŝŶĞƐ ƚŚƌŽƵŐŚŽƵƚ Ăůů ƉŚĂƐĞƐ ŽĨ ƚŚĞŝƌ ƉƌŽĚƵĐƟŽŶ ǁŚŝůĞ ŵĂŝŶƚĂŝŶŝŶŐ ƚŚĞ ƚƌĂĚŝƟŽŶĂů ŵĞƚŚŽĚŽůŽŐLJ͘ dŚŝƐ ĂƌƟĐůĞ ǁŝůů ǁĂůŬ LJŽƵ ƚŚƌŽƵŐŚ ƚŚĞ ƉƌŽĐĞƐƐ ŽĨ ƚŚĞ ŵŽƐƚ ŝŵƉŽƌƚĂŶƚ ƉŚĂƐĞƐ ŽĨ ƚŚĞ ƉƌŽĚƵĐƟŽŶ ŽĨ WƌŽƐĐŝƵƩŽ Ěŝ WĂƌŵĂ͘ / Ăŵ ƉƌŽƵĚ ƚŽ ƐĂLJ ƚŚĂƚ / ƚŽƵƌĞĚ ƚŚĞ >ĞǀŽŶŝ ƉůĂŶƚ ĂŶĚ ǁŝƚŶĞƐƐĞĚ ŵĂŶLJ ŽĨ ƚŚĞƐĞ ƉŚĂƐĞƐ͘ /Ĩ LJŽƵ ůŽǀĞ ƉƌŽƐĐŝƵƚƚŽ͕ ŝƚ ŝƐ ƐŽŵĞƚŚŝŶŐ ƚŽ ƐĞĞ͖ ďƵƚ ĨŽƌ ŶŽǁ͕ ĞŶũŽLJ ƌĞĂĚŝŶŐ͘

dŚĞ ƵƌŝŶŐ ĂŶĚ WƌŽĚƵĐƟŽŶ WŚĂƐĞ dƌŝŵŵŝŶŐ dŚĞ ĨƌĞƐŚ ŚĂŵ ŝŶƚĞŶĚĞĚ ĨŽƌ ƉƌŽĚƵĐƟŽŶ ƌĞƐƚƐ ĨŽƌ Ϯϰ ŚŽƵƌƐ ŝŶ ƚŚĞ ĐŽŽůŝŶŐ ĐŚĂŵďĞƌ Ăƚ ƚŚĞ ĂďĂƩŽŝƌ ;ƐůĂƵŐŚƚĞƌŚŽƵƐĞͿ͕ ƵŶƟů ŝƚƐ ƚĞŵƉĞƌĂƚƵƌĞ ƌĞĂĐŚĞƐ ϯϮ ĚĞŐƌĞĞƐ &͘ dŚŝƐ ǁŝůů ŚĞůƉ ŵĂŬĞ ƚŚĞ ŵĞĂƚ ĞĂƐŝĞƌ ƚŽ ƚƌŝŵ ĂƐ ŝƚ ŝƐ ĞdžƚƌĞŵĞůLJ ŝŵƉŽƌƚĂŶƚ ƚŽ ƚƌŝŵ ƚŚĞ ŚĂŵ ƚŽ ŝƚ͛Ɛ ĐůĂƐƐŝĐ ƌŽƵŶĚĞĚ ƐŚĂƉĞ ŬŶŽǁŶ ĂƐ Ă ĐŚŝĐŬĞŶ ĚƌƵŵƐƟĐŬ͘ tŝƚŚ ƚƌŝŵŵŝŶŐ͕ ƚŚĞ ůĞŐ ůŽƐĞƐ Ϯϰ ƉĞƌĐĞŶƚ ŽĨ ŝƚƐ ǁĞŝŐŚƚ ŝŶ ĞdžĐĞƐƐ ĨĂƚ ĂŶĚ ŵƵƐĐůĞ ďƵƚ ǁŝůů ŚĞůƉ ǁŝƚŚ ƚŚĞ ŶĞdžƚ ƉŚĂƐĞ ǁŚŝĐŚ ŝƐ ƐĂůƟŶŐ͘ ƵƌŝŶŐ ƚŚĞ ƚƌŝŵŵŝŶŐ ƉƌŽĐĞƐƐ͕ ůĞŐƐ ǁŝƚŚ ĞǀĞŶ ƚŚĞ ƐŵĂůůĞƐƚ ĨĂƵůƚƐ ĂƌĞ ĚŝƐĐĂƌĚĞĚ͘

^ĂůƟŶŐ The Levoni plant tour with (left to right). Nicola Levoni, President; Lou and his daughter Marissa Piancone along with Diego Paoli, Levoni Director of Operations and Giovanni Zanni, Levoni Plant Manager.

Let’s Start by Saying that Quality is Traceable WƌŽƐĐŝƵƩŽ Ěŝ WĂƌŵĂ ŝƐ ϭϬϬй ŶĂƚƵƌĂů͕ ǁŝƚŚ ŶŽ ĂĚĚŝƟǀĞƐ Žƌ ƉƌĞƐĞƌǀĂƟǀĞƐ͘ /ƚ͛Ɛ ĞĂƐŝůLJ ƚƌĂĐĞĂďůĞ ƚŚƌŽƵŐŚ Ăůů ƐƚĂŐĞƐ ŽĨ ƉƌŽĚƵĐƟŽŶ ĂŶĚ ĚŝƐƟŶŐƵŝƐŚĞĚ ďLJ ƚŚĞ ĐŽǀĞƚĞĚ WƌŽƚĞĐƚĞĚ ĞŶŽŵŝŶĂƟŽŶ ŽĨ KƌŝŐŝŶ ;W KͿ ƐƚĂƚƵƐ͘ ǀĞƌLJ ůĞŐ ŝƐ ŝĚĞŶƟĮĞĚ ďLJ ŝƚƐ ĨĂŵŽƵƐ ůŽŐŽ͕ ƚŚĞ ƵĐĂů ƌŽǁŶ͕ ƚŚĞ ĮŶĂů ďƌĂŶĚŝŶŐ ĂŶĚ ůĂƐƚ ƐƚĞƉ ŝŶ ƚŚĞ ŝĚĞŶƟĮĐĂƟŽŶ ƉƌŽĐĞƐƐ ƚŚĂƚ ŶŽƚ ŽŶůLJ ŐƵĂƌĂŶƚĞĞƐ ƚŚĞ ŚŝŐŚĞƐƚ ƋƵĂůŝƚLJ ĂŶĚ ĂƵƚŚĞŶƟĐŝƚLJ͕ ďƵƚ ůĞĂǀĞƐ ƚŚĞ ƐŝŐŶĂƚƵƌĞ ŽĨ ĞĂĐŚ ŽƉĞƌĂƚŽƌ͘ dŚĞƐĞ ŵĂƌŬƐ ŽŶ ƚŚĞ ƉŽƌŬ ůĞŐƐ ŝŶĚŝĐĂƚĞ ŽƌŝŐŝŶ͕ ƉƌŽĐĞƐƐŽƌ͛Ɛ ŝĚĞŶƟĮĐĂƟŽŶ͕ ĂŶĚ ƚŚĞ ĚĂƚĞ ĐƵƌŝŶŐ ďĞŐĂŶ͘ /ƚ ŝƐ ǀŝƐƵĂů ĞǀŝĚĞŶĐĞ ŽĨ Ă ƚŽƚĂůůLJ ƚƌĂŶƐƉĂƌĞŶƚ ƋƵĂůŝƚLJ ĐŽŶƚƌŽů ƐLJƐƚĞŵ͘

^ĞĂ ^Ăůƚ ŝƐ ƚŚĞ ŽŶůLJ ƉƌĞƐĞƌǀĂƟǀĞ ƵƐĞĚ ŝŶ ƚŚĞ ƉƌŽĚƵĐƟŽŶ͘ dŚĞ ĐŽŽůĞĚ ĂŶĚ ƚƌŝŵŵĞĚ ŚĂŵƐ ĂƌĞ ƚĂŬĞŶ ĨƌŽŵ ƚŚĞ ƐůĂƵŐŚƚĞƌŚŽƵƐĞ ƚŽ ƚŚĞ ĐƵƌŝŶŐ ŚŽƵƐĞ ƚŽ ƵŶĚĞƌŐŽ ƚŚĞ ĮƌƐƚ ƐĂůƟŶŐ͘ dŚĞ ƌŝŶĚ ƉĂƌƚƐ ĂƌĞ ƚƌĞĂƚĞĚ ǁŝƚŚ ĚĂŵƉ ƐĂůƚ͕ ǁŚŝůĞ ƚŚĞ ůĞĂŶ ƉĂƌƚƐ ĂƌĞ ƐƉƌĞĂĚ ǁŝƚŚ ĚƌLJ ƐĂůƚ͘ dŚŝƐ ŝƐ ĂŶ ĞdžƚƌĞŵĞůLJ ĚĞůŝĐĂƚĞ ŽƉĞƌĂƟŽŶ͗ ŝƚ ŵƵƐƚ ďĞ ƉĞƌĨŽƌŵĞĚ ŽŶ ŚĂŵƐ Ăƚ ƚŚĞ ƉƌŽƉĞƌ ƵŶŝĨŽƌŵ ƚĞŵƉĞƌĂƚƵƌĞ͘ ,ĂŵƐ ǁŚŝĐŚ ĂƌĞ ƚŽŽ ĐŽůĚ ĂďƐŽƌď ůŝƩůĞ ƐĂůƚ͕ ǁŚĞƌĞĂƐ ŚĂŵƐ ǁŚŝĐŚ ĂƌĞ ŶŽƚ ĐŽŽů ĞŶŽƵŐŚ ŵĂLJ ďĞ ƉƌŽŶĞ ƚŽ ĚĞƚĞƌŝŽƌĂƟŽŶ͘ dŚĞ ŚĂŵ ŝƐ ƚŚĞŶ ƉůĂĐĞĚ ŝŶ ĐŽůĚ ƐƚŽƌĞ Ăƚ Ă ƚĞŵƉĞƌĂƚƵƌĞ ďĞƚǁĞĞŶ ϯϰ° ƚŽ ϯϵ°& ǁŝƚŚ Ă ŚƵŵŝĚŝƚLJ ůĞǀĞů ŽĨ ϴϬй͘ ŌĞƌ Ă ǁĞĞŬ ŽĨ ƐŽͲ called ĮƌƐƚ ƐĂůƟŶŐ͕ ĂŶLJ ƌĞƐŝĚƵĂů ƐĂůƚ ŝƐ ĐůĞĂŶĞĚ Žī ĂŶĚ ƐŽŽŶ ĂŌĞƌ͕ ƚŚĞ ŚĂŵ ƌĞĐĞŝǀĞƐ ĂŶŽƚŚĞƌ ůŝŐŚƚ ĂƉƉůŝĐĂƟŽŶ ŽĨ ƐĂůƚ͘ dŚŝƐ ŝƐ ŬŶŽǁŶ as the ƐĞĐŽŶĚ ƐĂůƟŶŐ ĨŽůůŽǁĞĚ ďLJ ĐŽůĚ ƐƚŽƌĞ ĨŽƌ ĂŶŽƚŚĞƌ ϭϱ ƚŽ ϭϴ ĚĂLJƐ͘ dŚĞ ĞdžĂĐƚ ŶƵŵďĞƌ ŽĨ ĚĂLJƐ ŝƐ ĂĐĐŽƌĚŝŶŐ ƚŽ ŝƚƐ ǁĞŝŐŚƚ͘ ƚ ƚŚĞ ĞŶĚ ŽĨ ƚŚĞ ƐĂůƟŶŐ ƉĞƌŝŽĚ͕ ƚŚĞ ŚĂŵƐ ĞdžƉĞƌŝĞŶĐĞ Ă ǁĞŝŐŚƚ ůŽƐƐ ŽĨ ĂƉƉƌŽdžŝŵĂƚĞůLJ ϰй͕ ĂƐ ƚŚĞ ŵĞĂƚ LJŝĞůĚƐ ƉĂƌƚ ŽĨ ŝƚƐ ŚƵŵŝĚŝƚLJ͕ ƐůŽǁůLJ ĂďƐŽƌďŝŶŐ ƚŚĞ ƐĂůƚ͘ ĂƌĞĨƵů ŵĞƚĞƌŝŶŐ ǁŝůů ŵĂŬĞ ƐƵƌĞ ƚŚĂƚ ƚŚĞ ƵŶŵŝƐƚĂŬĞĂďůĞ ƐǁĞĞƚŶĞƐƐ ŽĨ ZĂǁ WĂƌŵĂ ,Ăŵ ŝƐ ĂĐŚŝĞǀĞĚ͘

A Levoni plant technician applies one of the many quality codes to a Parma Ham.

dŚĞ ŶŝŵĂů ^ĞůĞĐƟŽŶ WĂƌŵĂ ,Ăŵ ďĞŐŝŶƐ ǁŝƚŚ Ă ĐĂƌĞĨƵů ĂŶĚ ĂĐĐƵƌĂƚĞ ƐĞůĞĐƟŽŶ ŽĨ ƐƉĞĐŝĂůůLJ ďƌĞĚ WĂƌŵĂ ƉŝŐƐ͘ dŚĞ ƐƉĞĐŝĮĐ ďƌĞĞĚƐ ĂƌĞ ƚŚĞ Large White͕ Landrance and Duroc ƉŝŐƐ ǁŚŝĐŚ ĂƌĞ ďŽƌŶ ĂŶĚ ƌĂŝƐĞĚ ďLJ ĂƵƚŚŽƌŝnjĞĚ ďƌĞĞĚŝŶŐ ĨĂƌŵƐ ůŽĐĂƚĞĚ ŝŶ ϭϬ ƌĞŐŝŽŶƐ ŽĨ ĐĞŶƚƌĂů ŶŽƌƚŚĞƌŶ /ƚĂůLJ͘ dŚĞŝƌ ĚŝĞƚ ŝƐ Ă ƐƉĞĐŝĂůůLJ ƌĞŐƵůĂƚĞĚ ďůĞŶĚ ŽĨ ŐƌĂŝŶƐ͕ ĐĞƌĞĂůƐ ĂŶĚ ǁŚĞLJ ĨƌŽŵ WĂƌŵŝŐŝĂŶŽͲZĞŐŐŝĂŶŽ ĐŚĞĞƐĞ ƉƌŽĚƵĐƟŽŶ ĞŶƐƵƌŝŶŐ Ă ŚĞĂǀLJ ƉŝŐ ǁŝƚŚ Ă ŵŽĚĞƌĂƚĞ ĚĂŝůLJ ŐƌŽǁƚŚ ŝŶ ĂŶ ĞdžĐĞůůĞŶƚ ƐƚĂƚĞ ŽĨ ŚĞĂůƚŚ͘ LJ ůĂǁ ƚŚĞ ƉŝŐƐ ĂƌĞ Ăƚ ůĞĂƐƚ ŶŝŶĞ ŵŽŶƚŚƐ ŽůĚ ĂŶĚ ŵƵƐƚ ǁĞŝŐŚ Ă ŵŝŶŝŵƵŵ ŽĨ ϯϰϬ ƉŽƵŶĚƐ Ăƚ ƚŚĞ ƟŵĞ ŽĨ ƐůĂƵŐŚƚĞƌ Ăƚ ǁŚŝĐŚ ƟŵĞ ƚŚĞ ƉŝŐ ŵƵƐƚ ďĞ ŚĞĂůƚŚLJ͕ ǁĞůů ƌĞƐƚĞĚ ĂŶĚ ĨĂƐƚĞĚ ĨŽƌ ϭϱ ŚŽƵƌƐ͘

A Levoni processor applies Sea Salt during this delicate initial salting phase.

ZĞƐƟŶŐ WĞƌŝŽĚ WĂƌŵĂ ,Ăŵ ŶĞĞĚƐ Ă ĞĂƵƚLJ ƌĞƐƚ͘ /Ŷ ƚŚŝƐ ƉŚĂƐĞ ƚŚĞ ƌĞƐŝĚƵĂů ƐĂůƚ ŝƐ ƌĞŵŽǀĞĚ ĂŶĚ ƚŚĞ ,Ăŵ ŝƐ ƉůĂĐĞĚ ŝŶ Ă ƐƉĞĐŝĂů ƌŽŽŵ ŬŶŽǁŶ as a ƌĞƐƟŶŐ ĐŚĂŵďĞƌ ĨŽƌ ϲϬ ƚŽ ϴϬ ĚĂLJƐ ŝŶ Ă ƚĞŵƉĞƌĂƚƵƌĞ ƌĂŶŐŝŶŐ ďĞƚǁĞĞŶ ϯϰ° ĂŶĚ ϰϭΣ&͘ ƵƌŝŶŐ ƚŚŝƐ ƐƚĂŐĞ ƚŚĞ ŚĂŵ ŵƵƐƚ ďƌĞĂƚŚĞ ǁŝƚŚŽƵƚ ĞdžĐĞƐƐŝǀĞ ŵŽŝƐƚĞŶŝŶŐ Žƌ ĚƌLJŝŶŐ͘ dŚĞ Ăŝƌ ŝŶ ƚŚĞ ĐŚĂŵďĞƌƐ ŝƐ ĐŚĂŶŐĞĚ ĨƌĞƋƵĞŶƚůLJ ƐŽ ƚŚĞ ĂďƐŽƌďĞĚ ƐĂůƚ ƉĞŶĞƚƌĂƚĞƐ ĚĞĞƉůLJ ĂŶĚ ŝƐ ƵŶŝĨŽƌŵůLJ ĚŝƐƚƌŝďƵƚĞĚ͘

ĂďƐŽƌďƐ ĂŶĚ ƚŚĞŶ ƌĞůĞĂƐĞƐ ƚŚĞ ƉƌŽĚƵĐƚ ĂƌŽŵĂƐͿ ŝƐ ŝŶƐĞƌƚĞĚ Ăƚ ǀĂƌŝŽƵƐ ƉŽŝŶƚƐ ŝŶƚŽ ƚŚĞ ŵĂƐƐ ŽĨ ŵƵƐĐůĞ͘ dŚĞ ŶĞĞĚůĞ ŝƐ ƚŚĞŶ ͚ƐŶŝīĞĚ͛ ďLJ ĞdžƉĞƌƚƐ ƚƌĂŝŶĞĚ ƚŽ ƌĞĐŽŐŶŝnjĞ ĂŶĚ ĂƐƐĞƐƐ ƚŚĞ ŽůĨĂĐƚŽƌLJ ĐŚĂƌĂĐƚĞƌŝƐƟĐƐ͕ ƚŽ ĞŶƐƵƌĞ ƚŚĂƚ ƚŚĞ ƉƌŽĚƵĐƟŽŶ ƉƌŽĐĞƐƐ ŝƐ ƉƌŽŐƌĞƐƐŝŶŐ ǁĞůů ĂŶĚ ƚŚĂƚ ƚŚĞ ƐƉĞĐŝĂů ĐŚĂƌĂĐƚĞƌŝƐƟĐ ƐǁĞĞƚŶĞƐƐ ŽĨ WĂƌŵĂ ,Ăŵ ŝƐ ŵĂŝŶƚĂŝŶĞĚ͘

tĂƐŚŝŶŐ ĂŶĚ ƌLJŝŶŐ tŚĂƚ͛Ɛ ďĞƩĞƌ ĂŌĞƌ Ă ůŽŶŐ ƌĞƐƚ ƚŚĞŶ Ă ǁĂƐŚ ĂŶĚ ĚƌLJ͍ ŌĞƌ ƌĞƐƚŝŶŐ͕ ƚŚĞ WĂƌŵĂ ŚĂŵƐ ĂƌĞ ǁĂƐŚĞĚ ǁŝƚŚ ǁĂƌŵ ǁĂƚĞƌ ƚŽ ĞůŝŵŝŶĂƚĞ ĞdžĐĞƐƐ ƐĂůƚ ĐƌLJƐƚĂůƐ ĂŶĚ ŝŵƉƵƌŝƟĞƐ͘ dŚĞ ŚĂŵƐ ĂƌĞ ƚŚĞŶ ĚƌŝĞĚ ŝŶ ŶĂƚƵƌĂů ĐŽŶĚŝƟŽŶƐ͕ ƚĂŬŝŶŐ ŝŶ ƚŚĞ ƐƵŶ ĂŶĚ ƚŚĞ ĐŽŽů ĚƌLJ Ăŝƌ ŽĨ ƚŚĞ WĂƌŵĂ ƌĞŐŝŽŶ͘ ;/Ŷ ƚŚĞ tŝŶƚĞƌ ǁŝƚŚ ĐŽůĚ͕ ǁĞƚ Žƌ ŚƵŵŝĚ ĐŽŶĚŝƟŽŶƐ ƉƌĞǀĂŝů͕ ƉƌŽĚƵĐĞƌƐ ƵƐĞ ƐƉĞĐŝĂů ĚƌLJĞƌƐ͘Ϳ dŚŝƐ ƉƌŽĐĞƐƐ ůĂƐƚƐ ĂƉƉƌŽdžŝŵĂƚĞůLJ ŽŶĞ ǁĞĞŬ͘

Pre-Curing ,ƵŶŐ ŽŶ ƚŚĞ ƚƌĂĚŝƟŽŶĂů ͞ƐĐĂůĞƌĞ͟ Žƌ ƌĂĐŬƐ͕ ƚŚĞ ŚĂŵƐ ĚƌLJ ŶĂƚƵƌĂůůLJ ŝŶ ůĂƌŐĞ ŚĂůůƐ ǁŝƚŚ ǁŝŶĚŽǁƐ ĨĂĐŝŶŐ ĞĂĐŚ ŽƚŚĞƌ͘ dŚĞ ǁŝŶĚŽǁƐ ĂƌĞ ŽƉĞŶĞĚ ĂĐĐŽƌĚŝŶŐ ƚŽ ŚƵŵŝĚŝƚLJ ŝŶƐŝĚĞ ƚŚĞ ŚĂůůƐ͕ ĂƐ ǁĞůů ĂƐ ŚƵŵŝĚŝƚLJ ŝŶ ƚŚĞ ĐůŝŵĂƚĞ ŽƵƚĚŽŽƌƐ ĂƐ ǁĞůů ĂƐ ƚŚĞ ƉƌŽĚƵĐƚ ŝƚƐĞůĨ͘ dŚŝƐ ŽƉĞƌĂƟŽŶ ŵƵƐƚ ĞŶƐƵƌĞ ƚŚĂƚ ƚŚĞ ƉƌŽĚƵĐƚ ĚƌŝĞƐ ďŽƚŚ ŐƌĂĚƵĂůůLJ ĂŶĚ͕ ĂƐ ŵƵĐŚ ĂƐ ƉŽƐƐŝďůĞ͕ ĐŽŶƐƚĂŶƚůLJ͘

During the Levoni plant tour, Lou and his daughter had an opportunity to test the readiness of a Parma Ham using a horse bone needle.

Greasing /Ŷ ƚŚĞ ͞ŐƌĞĂƐŝŶŐ͟ ƉŚĂƐĞ͕ ƚŚĞ ĐĂǀŝƚLJ ĂƌŽƵŶĚ ƚŚĞ ďĂƌĞ ƉĂƌƚ ŽĨ ƚŚĞ ďŽŶĞ͕ ƚŚĞ ƵŶĐŽǀĞƌĞĚ ŵƵƐĐƵůĂƌ ŵĂƐƐ ĂŶĚ ƉŽƐƐŝďůĞ ĐŚĂƉƐ ĂƌĞ ĐŽǀĞƌĞĚ ǁŝƚŚ ͞ƐƵŐŶĂ͟ Žƌ ůĂƌĚ͘ dŚŝƐ ŝƐ Ă ŵŝdž ŽĨ ŵŝŶĐĞĚ ƉŽƌŬ ĨĂƚ ǁŝƚŚ Ă ůŝƩůĞ ĂĚĚĞĚ ƐĂůƚ͕ ŐƌŽƵŶĚ ƉĞƉƉĞƌ ĂŶĚ ƌŝĐĞ ŇŽƵƌ͘ dŚŝƐ ƉƌŽĐĞƐƐ ŝƐ ĚŽŶĞ ďLJ ŚĂŶĚ ĂŶĚ ŝƚƐ ƉƵƌƉŽƐĞ ŝƐ ƚŽ ƉƌŽƚĞĐƚ ƚŚĞ ĞdžƉŽƐĞĚ ƉĂƌƚ ŽĨ ƚŚĞ ŚĂŵ ĂŶĚ ƚŽ ƐŽŌĞŶ ƚŚĞ ƐƵƉĞƌĮĐŝĂů ŵƵƐĐƵůĂƌ ůĂLJĞƌƐ ƚŽ ƉƌĞǀĞŶƚ ƚŚĞ ĞdžƚĞƌŶĂů ůĂLJĞƌƐ ĚƌLJŝŶŐ ƚŽŽ ƌĂƉŝĚůLJ͖ ŝƚ ĂůƐŽ ĂůůŽǁƐ ĨŽƌ ĨƵƌƚŚĞƌ ŚƵŵŝĚŝƚLJ ůŽƐƐ͘

Parma Hams aging in their Ànal curing phase.

A simple definition of Prosciutto di Parma is that it is an all natural cured ham that comes from the The Greasing Phase using “sugna”…a manual process

Curing /Ŷ ƚŚĞ ϳth ŵŽŶƚŚ ƚŚĞ WĂƌŵĂ ,Ăŵ ŝƐ ƚƌĂŶƐĨĞƌƌĞĚ ƚŽ ƚŚĞ ͞ĐĞůůĂƌƐ͕͟ ǁŚŝĐŚ ĂƌĞ ĂƌĞĂƐ ƚŚĂƚ ĂƌĞ ĐŽŽůĞƌ ĂŶĚ ůĞƐƐ ǀĞŶƟůĂƚĞĚ ƚŚĂŶ ƚŚĞ ƉƌĞͲĐƵƌŝŶŐ ƌŽŽŵƐ͘ dŚŝƐ ŝƐ ǁŚĞƌĞ ƚŚĞ ĐŚĂƌĂĐƚĞƌŝƐƟĐ ĨƌĂŐƌĂŶĐĞ ĂŶĚ ƚĂƐƚĞ ŽĨ ZĂǁ WĂƌŵĂ ,Ăŵ ŝƐ ĚĞƚĞƌŵŝŶĞĚ͘ dĞƐƟŶŐ ŝƐ ƚŚĞŶ ĐĂƌƌŝĞĚ ŽƵƚ Ăƚ ƚŚĞ ĞŶĚ ŽĨ ƚŚĞ ĐƵƌŝŶŐ ƉƌŽĐĞƐƐ͕ Ă ĨƵŶĚĂŵĞŶƚĂů ĞdžĂŵŝŶĂƟŽŶ ďĂƐĞĚ ŽŶ ƐŵĞůůŝŶŐ͘ ƚ ƚŚŝƐ ƐƚĂŐĞ Ă ůŽŶŐ͕ ƚŚŝŶ ŶĞĞĚůĞ ŵĂĚĞ ŽĨ ŚŽƌƐĞ ďŽŶĞ ;Ă ŵĂƚĞƌŝĂů ǁŚŝĐŚ ƌĂƉŝĚůLJ

hind leg and thigh of specially bred and fed Italian pigs. The only ingredients are sea salt, the dry breeze from the hills of Parma, experience and time

ƌĂŶĚŝŶŐ LJ ƚŚĞ ĞŶĚ ŽĨ ƚŚĞ ĂŐĞŝŶŐ ƉĞƌŝŽĚ ;Ă ŵŝŶŝŵƵŵ ŽĨ ϭϮ ŵŽŶƚŚƐͿ͕ ƚŚĞ ŚĂŵ ŚĂƐ ůŽƐƚ ŵŽƐƚ ŽĨ ŝƚƐ ŝŶŝƟĂů ǁĞŝŐŚƚ ;ĂďŽƵƚ Ϯϴ ƉĞƌĐĞŶƚͿ͕ ďƵƚ ĂĐƋƵŝƌĞĚ ŝƚƐ ŝŶǀŝƟŶŐ ĂŶĚ ĚĞůŝĐĂƚĞ ĂƌŽŵĂ͘ ƚ ƚŚŝƐ ƉŽŝŶƚ ĂŶ ĂƐƐĞƐƐŵĞŶƚ ďLJ ƚŚĞ /ŶƐƉĞĐƚŽƌƐ ŽĨ ƚŚĞ WĂƌŵĂ /ŶƐƟƚƵƚĞ ŽĨ YƵĂůŝƚLJ͕ ƚŚĂƚ ŝŶĐůƵĚĞƐ ƚĞƐƟŶŐ ǁŝƚŚ ƚŚĞ ŚŽƌƐĞ ďŽŶĞ ŶĞĞĚůĞ͘ dŚĞLJ ǁŝůů ŝƐƐƵĞ Ă ƋƵĂůŝƚLJ ũƵĚŐŵĞŶƚ ďĂƐĞĚ ŽŶ ƚŚĞ ĂƉƉĞĂƌĂŶĐĞ͕ ĐŽůŽƌ͕ ĂŶĚ ĂƌŽŵĂ ŽĨ ƚŚĞ ĮŶĂů ƉƌŽĚƵĐƚ͘ /Ĩ ƚŚĞ ŚĂŵ ŵĞĞƚƐ ƚŚĞ ƌĞƋƵŝƌĞŵĞŶƚƐ ŝƚ ŝƐ ďƌĂŶĚĞĚ ǁŝƚŚ ƚŚĞ ĐĞƌƟĮĐĂƟŽŶ ŽĨ ƚŚĞ ͞&ŝǀĞ WŽŝŶƚ ƌŽǁŶ͘͟ dŚŝƐ ƐLJŵďŽů ŝƐ ƚŚĞ ůĂƐƚ ƐƚĞƉ ŝŶ Ă ƐĞƌŝĞƐ ǁŚŝĐŚ ŐƵĂƌĂŶƚĞĞƐ ƚŚĂƚ ĐŚĞĐŬƐ ŚĂǀĞ ďĞĞŶ ĐĂƌƌŝĞĚ ŽƵƚ Ăƚ Ăůů ƐƚĂŐĞƐ͘ /ƚ ĂůƐŽ ďĞĂƌƐ ƚŚĞ ŝĚĞŶƟĮĐĂƟŽŶ ĐŽĚĞ ŽĨ ƚŚĞ ĮƌŵƐ ƚĂŬŝŶŐ ƉĂƌƚ ŝŶ ƚŚĞ ĞŶƟƌĞ ƉƌŽĐĞƐƐŝŶŐ ĐLJĐůĞ͘

I am happy to tell you that as I am composing this editorial I received an email from The Consultants International Group of Washington DC, an organization that works on behalf of the Cosorzio of Parma Prosciutto in Italy.

They reported that a record 8 million pounds of Prosciutto di Parma were sold in the US in 2012

ƉĂĐŬĞĚ͕ ŶĞƩĞĚ ĂŶĚ ůĂďĞůĞĚ͘ dŚĞ ĮŶŝƐŚĞĚ͕ ƉƌŽĐĞƐƐĞĚ ƉƌŽĚƵĐƚ ŚĂƐ Ă ŚŝŐŚ ƐĞƌǀŝĐĞ ǀĂůƵĞ͕ ďĞĐĂƵƐĞ ŝƚ ƌĞĂĐŚĞƐ ƚŚĞ ƉŽŝŶƚ ŽĨ ƐĂůĞ ƌĞĂĚLJ ƚŽ ďĞ ƐůŝĐĞĚ͕ ǁŝƚŚ ůĞƐƐ ǁŽƌŬ ĂŶĚ ůĞƐƐ ǁĂƐƚĞ ĨŽƌ ƚŚĞ ĐƵƐƚŽŵĞƌ͘

EŽǁ tĞ ĂƌĞ ZĞĂĚLJ ƚŽ ^ůŝĐĞ ĂŶĚ Ăƚ WƌŽƐĐŝƵƩŽ ƐŚŽƵůĚ ďĞ ƐĞƌǀĞĚ ŝŶ ĂŵďŝĞŶƚ ƚĞŵƉĞƌĂƚƵƌĞ ĂƐ ŝƚ ǁŝůů ƌĞůĞĂƐĞ Ăůů ŽĨ ŝƚƐ ĂƌŽŵĂ ĂŶĚ ĨƌĂŐƌĂŶĐĞ͘ ^ĞƌǀŝŶŐ ŝĚĞĂƐ ĂƌĞ ĞŶĚůĞƐƐ͊ dLJƉŝĐĂůůLJ WƌŽƐĐŝƵƩŽ ŝƐ ƐĞƌǀĞĚ ĂƐ ƚŚŝŶ ƐůŝĐĞƐ ŵĂĚĞ ĨƌŽŵ Ă ŵĞĂƚ ƐůŝĐŝŶŐ ŵĂĐŚŝŶĞ Žƌ ĐĂŶ ďĞ ƐůŝĐĞĚ ďLJ ŚĂŶĚ͘ ,ĂŶĚ ƐůŝĐŝŶŐ ŝƐ Ă ĚŝĸĐƵůƚ Ăƌƚ͕ ďƵƚ ŝƚ ƌĞŝŶĨŽƌĐĞƐ ƚŚĞ ĂŶĐŝĞŶƚ ƌŽŽƚƐ ŽĨ WƌŽƐĐŝƵƩŽ Ěŝ WĂƌŵĂ͘ EŽƚ ŽŶůLJ ĚŽĞƐ ŝƚ ƉƌŽǀŝĚĞƐ Ă ĚŝīĞƌĞŶƚ ĞĂƟŶŐ ĞdžƉĞƌŝĞŶĐĞ ƚŚĂŶ ƚŚĞ ƉĂƉĞƌ ƚŚŝŶ ƐůŝĐĞƐ ĐƌĞĂƚĞĚ ďLJ Ă ŵĂĐŚŝŶĞ͖ ƚŚĞ ƌŝƚƵĂů ŽĨ ŚĂŶĚ ƐůŝĐŝŶŐ ĂůůŽǁƐ LJŽƵ ƚŽ ĂƉƉƌĞĐŝĂƚĞ ƚŚĞ ĐĞŶƚƵƌŝĞƐ ŽĨ ƚƌĂĚŝƟŽŶ ďĞŚŝŶĚ WĂƌŵĂ ŚĂŵ͕ ďƌŝŶŐŝŶŐ Ă ƚĂƐƚĞ ŽĨ ŚŝƐƚŽƌLJ ƚŽ ƚŚĞ ƉƌŽĚƵĐƚ͛Ɛ ƌŝĐŚ͕ ŶĂƚƵƌĂů ƐĂǀŽƌ͘ dŚĞ ƐůŝĐĞƐ ĐƵƚ ĨƌŽŵ ƚŚĞ ŬŶŝĨĞ ĨŽůůŽǁ ƚŚĞ ŶĂƚƵƌĂů ĚŝƐƉŽƐŝƟŽŶ ŽĨ ƚŚĞ ŚĂŵ͛Ɛ ĮďĞƌƐ͕ ƚŚĞŝƌ ŝƌƌĞŐƵůĂƌŝƚLJ ĂĚĚŝŶŐ ƚŽ ǀĂƌŝŽƵƐ ƐĞŶƐĂƟŽŶƐ ƚŽ ƚŚĞ ƉĂůĂƚĞ͘ Ɛ ŝƚ ŵĂLJ ƐĞĞŵ ƵŶĐŽŵŵŽŶ͕ ƉƌŽƐĐŝƵƩŽ ŶĞĞĚƐ ƐŽŵĞ ĨĂƚ ǁŚĞŶ ƐůŝĐĞĚ͘ ƋƵĂƌƚĞƌ ƚŽ Ă ŚĂůĨ ŝŶĐŚ ŽĨ ĨĂƚ ;ǁŚŝƚĞ ĞĚŐĞͿ ǁŝůů ŝŵƉĂĐƚ ĂŶĚ ďĂůĂŶĐĞ ƚŚĞ ŇĂǀŽƌ ŽĨ ƚŚŝƐ ŽůĚ ǁŽƌůĚ ĚĞůŝĐĂĐLJ͘ >Ğƚ ŵĞ ĐŽŶĐůƵĚĞ ďLJ ƐĂLJŝŶŐ ǁĞ ƐŽŵĞƟŵĞƐ ƚĂŬĞ ƚŚŝŶŐƐ ŝŶ ůŝĨĞ ĨŽƌ ŐƌĂŶƚĞĚ ƚŚĂƚ ƐĞĞŵ ƐŽ ƐŝŵƉůĞ ĂŶĚ ǀĞƌLJ ĂĐĐĞƐƐŝďůĞ͕ ďƵƚ ŶŽƚ ƌĞĂůůLJ ŬŶŽǁ ǁŚĂƚ ŐŽĞƐ ŝŶƚŽ ƉƌŽĚƵĐŝŶŐ Žƌ ŐĞƫŶŐ ƚŚĞŵ ĨƌŽŵ ƉŽŝŶƚ ƚŽ ƉŽŝŶƚ ͘ tĞ ŚĂǀĞ Ăůů ďĞĞŶ ƐŽŵĞǁŚĞƌĞ ĂŶĚ ĂƚĞ Ă ƐŝŵƉůĞ ƐůŝĐĞ ŽĨ ĚĞůŝĐŝŽƵƐ WĂƌŵĂ ŚĂŵ ĂŶĚ /͛ŵ ƐƵƌĞ ƚŚĂƚ LJŽƵ ŚĂĚ ŶŽ ŝĚĞĂ ǁŚĂƚ ŐŽĞƐ ŝŶƚŽ ƚŚŝƐ ƉƌĞĐŝŽƵƐ ĚĞůŝĐĂĐLJ͘ / ŚŽƉĞ ƚŚĂƚ ĞŶũŽLJĞĚ ƌĞĂĚŝŶŐ ƚŚŝƐ ĂƌƟĐůĞ ĂƐ ŵƵĐŚ ĂƐ / ĞŶũŽLJĞĚ ƉƌĞƉĂƌŝŶŐ ŝƚ͘

which is a 17% increase over 2011 dŚĞ WĂƌŵĂ ,Ăŵ ŽŶƐŽƌƟƵŵ ŝƐ ůĞŐĂůůLJ ƌĞĐŽŐŶŝƐĞĚ͕ ĞŶƐƵƌŝŶŐ ƚŚĂƚ ďƌĂŶĚŝŶŐ ƚƌƵůLJ ĂƉƉůŝĞƐ ƚŚĞ ^ƚĂƚĞ ƐĞĂů͕ ďĞƐŝĚĞƐ ƚŚĞ ŐƵĂƌĂŶƚĞĞ ŽĨ ƐǁĞĞƚŶĞƐƐ ĂŶĚ ƋƵĂůŝƚLJ͕ ĂŶĚ ƚŚĞ ĂďƐŽůƵƚĞ ƌĞƐƉĞĐƚ ŽĨ ƚƌĂĚŝƟŽŶĂů ŵĞƚŚŽĚƐ͕ ǁŚŝĐŚ ŝƐ ĂůƐŽ ůĞŐĂůůLJ ƌĂƟĮĞĚ͘

The Finishing Touches &Žƌ ƚŚĞ ďŽŶĞ ŝŶ ŚĂŵƐ͕ ƚŚĞ ŽůĚĞƐƚ ůĂƌĚ ŝƐ ƌĞŵŽǀĞĚ ĂŶĚ Ă ĨƌĞƐŚ ůĂLJĞƌ ŝƐ ĂƉƉůŝĞĚ͕ ƚŚĞ ƌŝŶĚ ŝƐ ĚƌĞƐƐĞĚ ƵƐŝŶŐ ƐƵŶŇŽǁĞƌ Žŝů ĂŶĚ ĐĂƌĞĨƵůůLJ ƉĂĐŬĞĚ ŝŶ Ă ĐĂƌĚďŽĂƌĚ ƉĂĐŬĂŐĞ͘ dŚĞ ŚĂŵƐ ƚŚĂƚ ĂƌĞ ƐĞůĞĐƚĞĚ ƚŽ ďĞ ͞ ŽŶĞůĞƐƐ͟ ĂƌĞ ƚĂŬĞŶ ƚŽ ƚŚĞ ĚĞďŽŶŝŶŐ ƌŽŽŵ ǁŚĞƌĞ ƚŚĞŝƌ ďŽŶĞƐ A Levoni Parma ham proudly displays the branded “Five Point Ducal Crown”. ĂƌĞ ƌĞŵŽǀĞĚ ďLJ ŚĂŶĚ͘ dŚĞ ŚĂŵƐ ĂƌĞ ƚŚĞŶ ƉƌĞƐƐĞĚ͕ ǀĂĐƵƵŵ This ham met the requirements by the Parma Ham Consortium.

The Art of Hand Slicing a Prosciutto.

A Parma Ham Sliced paper thin on the classic Berkel (affettatrice) slicing machine.

PREMIUM SYRUPS Made with select ingredients and pure cane sugar, Monin Premium Syrups are KLJKO\ FRQFHQWUDWHG DXWKHQWLF Ã&#x20AC;DYRULQJV RIIHULQJ H[FHSWLRQDO YHUVDWLOLW\ IRU FUHDWLQJ VSHFLDOW\ EHYHUDJHV

SWEETENERS 0DGH ZLWK SXUH LQJUHGLHQWV IRU FOHDQ SUHPLXP WDVWH 0RQLQ 6ZHHWHQHUV DUH VSHFLDOO\ IRUPXODWHG WR GLVVROYH LQVWDQWO\ LQ DQ\ KRW RU FROG EHYHUDJH IRU IDW FRQYHQLHQW XVH

DESCRIPTION

BRAND

METRO #

PACK/SIZE

Vanilla Syrup

Monin

880388

4/1 lt.

Caramel Syrup

Monin

900763

4/1 lt.

Hazelnut Syrup

Monin

881405

4/1 lt.

Red Passion Fruit Syrup

Monin

899529

4/1 lt.

Agave Sweetener

Monin

250738

4/1 lt.

Gnocchi with potato

Season with your favorite sauce. Enjoy!

•Imported from Italy •Shelf Stable • 6LPSOH SUHSDUDWLRQ PDNHV D OLJKW DQG IODYRUIXO *QRFFKL METRO #

PACK/SIZE

233293

12/500 kilos

6HH \RXU 3HUIRUPDQFH )RRGVHUYLFH 6DOHV 5HS IRU VDPSOHV DQG SULFLQJ

The Beauty of Olive Oil

8QÃ&#x20AC;OWHUHG Extra Virgin Olive Oil

Extra Virgin Olive Oil

233303.....6/750 ml

Produced and packed in Italy 233302......6/1 gal

Extra Virgin Olive Oil

Olive Oil Pomace

Packed in Italy 247551.....3/3 lt

Luigi 234439.....6/1 gal 171212