Tradition • innovation • dedication • amore 2013 R ITroVO SELECTIONS™: DELICIOUS REDISCOVERIES For 14 years we have brought regionally-based, artisanal Italian foods to the specialty food market. We hand-pick our producers and work closely with them to develop products of extraordinary quality, flavor, and aesthetic appeal. Then we import our selections and promote them with knowledge and passion, providing our customers with intriguing background information, delicious recipes, and creative menu suggestions.
Buon appetito!
New Products Antipasto della Casa Antipasto in Extra Virgin Olive Oil Bevivo Rosso Bevivo Bianco Raspberry Vinegar Itran’s EVOO L’Ultimo Forno Local Blend EVOO Colli Etrushchi Organic EVOO Organic Rosemary Honey Organic Lupinella (Sainfoin) Honey Gourmet “& Salt” Gift Stack 100% Italian Fennel Pollen Due Formaggi Pasta Sauce with Pecorino and Ricotta Sugo al Pomodoro: Puttanesca Pasta Sauce Vero Calamarata Pasta Whole Controne Hot Peppers Ceci di Controne Whole Chickpeas Organic Arborio Rice White Polenta with Truffle and Porcini Riso Nerone Black Rice Organic Carnaroli Rice Lamon Beans IGP Quick-Cook Polenta with Vegetables 100% Organic Farro Grain Crema di Torrone: Torrone in a Jar Organic Almond Torroncini Organic Hazelnut Torroncini Gianduia: Chocolate Hazelnut Spread L’Ultimo Bacio™ Salt-n-Chocolate Crunchy Cookies Wild Boar 39% Cocoa with Italian Truffle Salted Almonds NA SFT sofitm OUTSTANDING PRODUCT AWARDS AND NOMINATIONS Recognition by the National Association of Specialty Food Trade (NASFT) is one of the most widely Media regarded benchmarks of culinary excellence and indicators of success in the specialty food industry. Recognition In just twelve years of membership in the NASFT, RITROVO® received 18 Finalist and Winner awards for products in 12 different categories. RITROVO® Italian Regional Foods and RITROVO SELECTIONS™ have 2012 Finalist & Winner - Outstanding Pasta Sauce: been featured in several media and RITROVO SELECTIONS™-Casina Rossa Puttanesca Sauce publications including: Bon Appetit 2010 Finalist - Outstanding Pasta Sauce: CA Style RITROVO SELECTIONS™-Ciacco Pasta Sauce with Alba White Truffle Cookie Daily Candy 2010 Finalist - Outstanding Cookie: El Paso Times Primo Pan Gluten-Free Chocolate Cookie Every Day with Rachael Ray Fancy Food Magazine 2010 Finalist & Winner - Outstanding Cheese and Dairy Product: Fine Cooking RITROVO SELECTIONS™-Mt. Townsend Limited Edition Food & Wine Magazine “Truffle & Salt” Seastack Cheese Fortune Magazine Gourmet Magazine 2009 Finalist - Outstanding Pasta, Rice or Grain: Gourmet News RITROVO SELECTIONS™-Casina Rossa Pannochie Pasta La Cucina Italiana Life & Arts 2009 Finalist & Winner - Outstanding Vinegar: Magia-Fagioli RITROVO SELECTIONS™ Six-Year Balsamic Vinegar Martha Stewart’s Blueprint Miami Herald 2005 Finalist - Outstanding Best Seller: NW Palate La Bella Angiolina Croxetti Ligurian Pasta Oprah Magazine Philadelphia Inquirer 2005 Finalist & Winner - Outstanding Condiment, Sauce, Salsa, Cooking Enhancer: Portland Oregonian RITROVO SELECTIONS™-Casina Rossa “Truffle & Salt” Rosengarten Report San Diego Tribune 2003 Finalist - Outstanding Oil, Vinegar or Salad Dressing: Sante Magazine Trampetti Organic Extra Virgin Olive Oil Saveur Magazine Seattle Magazine 2002 Finalist - Outstanding Savory Condiment, Pasta Sauce, Salsa, Cooking Enhancer: Seattle Post Intelligencer La Bella Angiolina, Ligurian Basil Pesto Seattle Times SF Gate Specialty Food Magazine 2002 Finalist - Outstanding Product Line: The Kalamazoo Radici of Tuscany Organic Product Line The New York Times Magazine The “O” List 2002 Finalist - Outstanding Baked Good, Bread, Grain or Cereal: The Oregonian Tenuta Castello Farro Biscotti The Wine Spectator Travel & Leisure 2001 Finalist & Winner - Outstanding Pasta, Rice, Bean or Soup: Women’s Health Radici of Tuscany White Bean Appetizer Viv Magazine Contents
1 - 2 Antipasti, Snacks, and Meals In-A-Jar
3 - 5 Artisan Vinegars
6 - 7 Extra Virgin Olive Oils
8 - 10 Honey and Fruit Based Products
11 - 12 Salts and Spices
13 - 15 Spreads and Sauces
16 Condiments
17 - 19 Pastas
20 Pastas - Gluten Free and Organic
21 - 23 Grains, Legumes, and Nuts
24 Crackers
25 - 26 Cookies, Chocolates, and Other Sweets
27 - 30 Our Producers
31 - 32 BONUS recipes
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Antipasti, Snacks, and Meals In-A-Jar
Casina Rossa Antipasto della Casa A sweet and savory variation on our ready-to- eat giardiniera. This blend of Mediterranean vegetables, Italian pine nuts, and raisins is Maida Antipasto in EVOO adaptable to everything from pastas and salads to side dishes and garnishes, or for snacking right A savory, seasonal blend of eggplant, out of the jar. peppers, baby artichokes, pumpkin, zucchini, celery, leccino olives, in a delicious 88000CAS Size - 10 oz. vinaigrette. Use as a condiment for pastas, Qty - 6/cs salads, or atop pizza. Try on a bed of arugula over fresh mozzarella slices.
9313MAD Size - 6.35 oz. Qty - 12/cs
Serving Suggestions for Casina Rossa or Maida Antipasto Misto
• Serve over fresh mozzarella or caprese salad for a new version of a salad classic • Toss into rice salads • Use to top grilled chicken breast or white fish • Use to make pasta salad with Casina Rossa “Odds & Ends” Pasta • Use on hamburgers for a veggie relish • Bake into fritattas, scrambled eggs or omelettes • Bake into savory egg custards, for an Italian style “chawanmushi” • Toss with salad greens as an instant chunky dressing
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 1 Antipasti, Snacks, and Meals In-A-Jar
18100CAS 6036CAJ 3005RAD 9302MAD 9100MAD Casina Rossa Ciacco Radici Maida Maida Snacking Olives Grilled Fennel Organic Baby Artichokes Cilento with Lemon Size - 10 oz. Artichokes Size - 6 oz. White Figs in Size - 10 oz. Qty - 6/cs (Carciofi) Qty - 12/cs Vinaigrette Qty - 6/cs Size - 10 oz. Size - 6 oz. Qty - 12/cs Qty - 12/cs
18101CAS 14017CAS 3014RAD 9303MAD 9304MAD Casina Rossa Casina Rossa Radici Maida Maida Snacking Olives Sundried Organic Extra Baby Chicory with Truffle Tomato Rolls Tuscan White Artichokes Ready-to-Eat Size - 10 oz. with Pecorino Bean Appetizer Size - 3 liter in a Jar Qty - 6/cs Cheese Limited Availability Qty - each Size - 7 oz. Size - 10 oz. Size - 10 oz. Qty - 12/cs Qty - 8/cs Qty - 12/cs
18102CAS 14014CAS 3015RAD Casina Rossa Casina Rossa Radici Snacking Olives Stuffed Hot Chianti Baby with Hot Pepper Cherry Peppers Chickpeas Size - 10 oz. Size - 10 oz. Size - 13 oz. Qty - 6/cs Qty - 8/cs Qty - 12/cs
80102CAS 14009CAS Casina Rossa Casina Rossa Caperberries in Mushroom Mix Prosecco Size - 10 oz. Size - 6.3 oz. Qty - 6/cs Qty - 12/cs
2 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Artisan Vinegars
™ Bevivo We developed this recipe of drinking vinegar to pair well Drinking Balsamic (Italian Aperitif Concentrate) with light vegetarian, fusion, Asian foods--in addition RITROVO SELECTIONS™ debuts a new class of product to the U.S. Market. to dishes made with RITROVO® pastas, oils, and condiments. Great with aperitif snacks like our Miller is a concentrated blend of Farms Truffle & Salt Almonds, Tavolozze Crackers and Italian balsamic vinegar, apple cider vinegar, spreads, and Casina Rossa Caperberries in Prosecco. and freshly-pressed juice. Defined as a 12001BALS drinking balsamic, Bevivo is the first drink Cherry Size - 500 ml The Bevivo al Balsamico “Sparklers” of its type in the world, with the following Qty - 6/cs Bevivo Rosso Sparkler characteristics: 1 large wine or pint glass, half-full of ice 12002BALS * Flavor: Refreshing, fruity, balanced flavor Lemon 8-10 oz. San Pellegrino or other sparkling water Size - 500 ml 1/2 to 1 oz. Bevivo Rosso * High-quality: 100% natural, Italian Qty - 6/cs l-3 cherries, fresh or macerated ingredients in Bevivo Rosso * Convenience: Splash over ice and water, Pour sparkling water over ice. Add 1/2 oz. of Bevivo Rosso. sparkling water, mixer or spirit of your Stir to incorporate and taste. choice for instant refreshment Adjust Bevivo Rosso to personal preference of desired strength by * Versatility: Useable in a variety of mixers adding in another 1/4 to 1/2 oz. or and spirits, with both before and after more. Garnish with cherries, stir well and enjoy! dinner drinks, and in aperitifs. Bevivo Bianco Sparkler * Concentrated: you pay for product, not 1 large wine or pint glass, half- for water full of ice 8-10 oz. San Pellegrino or * Economical: Saves refrigerator space other sparkling water (one 16.8 oz. bottle makes 2 quarts of 1 to 1-1/2 oz. Bevivo Bianco Bevivo™) 5-6 pieces Bonajuto Aranciata - sliced, candied orange peel * Health: Great for digestive system Pour sparkling water over ice. Add 1 oz. of Bevivo * Diet: Naturally low in calories; no GMO Bianco. Stir to incorporate and taste. Adjust Bevivo ingredients / biproducts; no salt Bianco to personal preference of desired strength by adding in another 1/4 to 1/2 oz or more. Garnish with * Alcohol-free the orange peel, stir well and enjoy!
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 3 Artisan Vinegars
Acetoria Vinegars Size - 250 ml Qty - 10/cs Acetoria Raspberry Vinegar 17030ACE Fresh light flavor of summer raspberries, White Balsamic this is the newest addition to an already amazing, chef-beloved vinegar line. Subtle 17001ACE Pinot Grigio fruit flavors for salad dressings, fruit and
vegetable dishes, crudo preparations, or 17012ACE just drizzled over sliced meats. Gewurtztraminer
17031ACE 17002ACE Size - 250 ml Chianti Qty - 10/cs 17003ACE Barolo
17004ACE Apple Balsamic
17020ACE Blackberry
17011ACE Cherry
17015ACE Black Currant
17005ACE Chestnut Honey
17006ACE Tomato
17008ACE Fig
4 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Artisan Vinegars
89060SOLN 0940FEU 0910Feu 6060CAJ 23001MAL Piranske Soline Ginestre Ginestre Ciacco RITROVO Refosco Red Mosto Cotto with Pomegranate Piedmont SELECTIONS™ Wine Vinegar Amarena Cherry wine vinegar Balsamic Six-year Size - 500 ml Size - 250 ml Size - 250 ml Vinegar Balsamico Qty - 12/cs Qty - 6/cs Qty - 6/cs Size - 3.3 oz. Size - 250 ml Qty - 12/cs Qty - 9/cs
6301caj 14070CAS 0911FEU 23007MAL 23004MAL Ciacco Montepulciano Ginestre RITROVO RITROVO Truffle Balsamic d’Abruzzo Abruzzo Rosato SELECTIONS™ SELECTIONS™ Vinegar Grape Must wine vinegar Aged Balsamic 12-year Size - 9.5 ml Concentrate, Size - 500 ml Vinegar, Rossini Tradizionale, Qty - 12/cs Mosto Cotto Qty - 12/cs Private Label “Due Vittorie” (Seasonal) Size - 250 ml label Size - 8.8 oz. Qty - 6/cs Size - 100 ml Qty - 12/cs Qty - each
23005MAL RITROVO Slovenian-Italian Summer Salad SELECTIONS™ 5 cups (3/4-inch) heirloom tomato pieces, preferably a mix of red and green 25-year Tradizionale, 3 cups ripe watermelon, preferably yellow cut into 3/4-inch cubes “Due Vittorie” 1/2 tsp. Piranske Soline Sea Salt label 1 small red onion, quartered and thinly sliced Size - 100 ml 1/2 cup Piranske Soline Refosco Red Wine Vinegar Qty - each 1/4 cup Trampetti Extra Virgin Olive Oil Salad mix or arugula leaves, fresh or dried herbs (oregano, mint or tarragon) Crumbled feta cheese and La Bella Angiolina Taggiasca Olives to taste 23002MAL RITROVO SELECTIONS™ Whisk together olive oil, wine vinegar, and sea salt. Toss in sliced onion and tomatoes. Six-year Allow to sit 30 minutes or more to blend flavors. Add fresh or dried herbs, if desired. Balsamico Just before serving, add watermelon and feta cheese or olives. Serve over salad greens. Size - 5 liter tank Serve with Tavolozze all’Olio Crackers on the side. Qty - each As they say in Slovenian “Dobertek”, meaning “Buon Appetito”!
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 5 Extra Virgin Olive Oils (EVOOs)
Madonna dell’Olivo Itran’s EVOO Colli Etruschi Organic EVOO A respected RITROVO SELECTION™ from award-winning Select, certified organic, monovarietal olive oil producer Antonino Mennella. Made with the same extra virgin oil from local caninese olives. state-of-the-art olive pressing technology and attention to Colli Etruschi is one of the first producers detail as world-class Raro, this low acidity (0.12%) high- in the world to use this cutting edge, antioxidant (491 mg/kg) extra virgin olive oil is made from “two-step” pressing system; the resulting 100% pitted Itrana olives. Floral and bright on the nose, with oil is rich in flavor and antioxidants yet an elegant and highly persistent flavor profile. easy on the environment. This is truly a 10100FER one-of-a-kind extra virgin olive oil! Size – 17.5 oz. / 500 ml Qty - 6/cs 30100ETR Size – 17.5 oz. / 500 ml Qty – 12/cs
L’Ultimo Forno Local Blend EVOO Superbly-balanced blend of Majatica, Ogliarola, and Coratina olives local to the Lucania zone of Basilicata. Local harvest cultivars, small-batch pressing. Rich in tradition and taste, this “every occasion” extra virgin is ideal for both cooking and finishing!
1117ULTI Size – 17.5 oz. / 500 ml Qty – 12/cs
6 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Extra Virgin Olive Oils (EVOOs)
Ciacco Alba Colli Etruschi Trampetti 21001MAN White Truffle Oil EVOO Organic Mannucci- 14026CAS EVOO Droandi 6061CAJ 11100ETR Casina Rossa DOP Organic Size - 100 ml Amphora Bottle 4007TRA Extra Virgin Chianti Classico Qty - 12/cs Size - 250 ml Size - 500 ml Olive Oil EVOO Qty - 12/cs Qty - 12/cs Size - 5 liter Size - 500 ml Qty - 4/cs 6161CAJ Qty - 6/cs 11101ETR 4002TRA Size - 250 ml Large Bottle Size - 750 ml Qty - 6/cs Size - 750 ml Qty - 12/cs Qty - 12/cs
4005TRA 20111CAS Casina Rossa 4008TRA 11001BEL Trampetti EVOO Trampetti La Bella Casina Rossa Chef Selection Chef Selection Angiolina White Truffle Oil 14024CAS Size - 5 liter Size - 500 ml DOP Riviera (Limited) Size - 500 ml Qty - 4/cs Size - 100 ml Qty - 12/cs Qty - 12/cs EVOO Dolci Moliture (Sweet Qty - 6/cs pressing) 14023CAS Size - 500 ml Size - 750 ml Qty - 6/cs Qty - 12/cs 11109ETR Colli Etruschi 100% Caninese Size - 5 liter 14027CAS 14025CAS 11102ETR 11101mar Qty - 4/cs Casina Rossa Casina Rossa Colli Etruschi Marino EVOO pressed EVOO pressed Tuscia DOP Organic Monte with Black with Sicilian EVOO Iblei EVOO Lemon Size - 500 ml Size - 500 ml Truffle Size - 500 ml Qty - 6/cs Qty - 6/cs Size - 100 ml Qty - 12/cs Qty - 6/cs 20085COCE Tenuta Cocevola DOP Extra Virgin Olive Oil Size - 5 liter Qty - 4/cs 10099mod 3101MoD 20100ETR Tenuta Cocevola Madonna Madonna Colli Etruschi DOP EVOO Raro EVOO Raro EVOO Chef’s Selection - available for 20081COCE Size - 500 ml Size - 1.5 liter 99000CAS private label Size - 250 ml Qty - 12/cs Qty - each Qty - 12/cs Casina Rossa Size - 500 ml with Sicilian Qty - 12/cs Lemon 20082COCE Size - 5 liter Size - 750 ml Qty - 4/cs Qty - 12/cs
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 7 Honey and Fruit Based Products Available Seasonally. Inquire as to availabilty.
ADI Apicoltura Organic Rosemary Honey ADI Apicoltura Organic RITROVO® has secured the full 2012 Lupinella (Sainfoin) Honey “Torrone in a Jar” Semifreddo harvest of this typical Mediterranean 100% raw, unfiltered and organic 1 cup sugar honey. 100% raw, organic, and monovarietal honey. Lovely floral 1-1/4 cups water 6 egg whites, room temp honey made from fragrant Abruzzo unfiltered, with an intense aromatic 1/4 tsp. Piranske Soline Fior profile. Use for cheese plates, in baking, mountain blossoms. Limited harvest. di Sale 1-3/4 cups heavy cream on toast and pastries. 12301ADI 1 tsp. vanilla extract Size – 8.8 oz 1 jar Crema di Torrone: 12300ADI Qty – 12/cs Torrone in a Jar Size – 8.8 oz Qty – 12/cs Mix 1-1/4 cups sugar and 1/4 cup water thoroughly in a small sauce pot and bring to a boil without stirring further. Set to a medium boil until a candy thermometer registers 238° F (about 5 minutes). While that’s boiling, beat together egg whites and Piranske Soline Fior di Sale until soft peaks form. When the sugar syrup is ready; drizzle into egg whites in a slow, steady steam until thoroughly incorporated. Beat until meringue is stiff, shiny, and has cooled (about 5 minutes). Beat together cream and vanilla until stiff peaks form. Fold 1/3 of the whipped cream into meringue. Fold the Crema di Torrone: Torrone in a Jar into the remaining whipped cream; then fold all that into the egg whites to form a smooth Ciacco Crema di Torrone: Torrone in a Jar homogenous mixture. Line a 5-by-10 inch loaf pan with plastic wrap. Pour in mixture, A RITROVO SELECTIONS™ Exclusive. Pure Piedmontese cover with plastic wrap, and freeze until firm enough to slice, at least 6 to 8 hours. hazelnut torrone sauce blended with honey and crushed To serve, turn out on a cutting board and carefully pull off plastic hazelnuts. A rich, nutty dessert topping that seems to go with wrap and, using a serrated knife that has been warmed in hot water, every occasion. Use to top or sweeten anything from biscotti dry off and slice 3/4 inch pieces. Serving & Variation Suggestions: to baked goods to fresh fruits to ice cream. • Spoon 2 Tbsp. of Ginestre Fig Jam over the slice and top w/ fresh figs 7000CAJ • Layer the bottom of the pan or fold in chopped Aranciata Size - 3.17 oz. Qty - 6/cs • Layer the bottom of the pan or fold in chopped Miller Farms Olive Oil Roasted California Almonds • Drizzle with Ginestre Mosto Cotto with Amarena Cherry
8 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Honey and Fruit Based Products Available Seasonally. Inquire as to availabilty.
6150CAJ 6041CAJ 6030CAJ 14037CAS 3037RAD Ciacco Ciacco Ciacco Casina Rossa Radici Amarena Truffle Honey Mint Flower Saffron Honey Organic Orange Cherry Jam Size - 4 oz. Honey (Acacia Honey Mousse Size - 11.65 oz. Qty - 6/cs Size - 9 oz. with Saffron Size - 7 oz. Qty - 6/cs Qty - 6/cs Threads) Qty - 12/cs Size - 3.5 oz. Qty - 12/cs
6013CAJ 6023CAJ 0901FEU 14500CAS Mongetto Ciacco Ciacco Ginestre Casina Rossa Mostarda d’Uva Oven-Dried Tropea Onion Montepulciano Honey & Hot 2002MON Figs with Balsamic d’Abruzzo Grape (Acacia Honey Size - 7.7 oz. Barolo Vinegar Jelly Conserve with Hot Pepper) Qty - 12/cs Size - 10.58 oz. Size - 4 oz. Size - 7.7 oz. Size - 3.5 oz. Qty - 6/cs Qty - 6/cs Qty - 6/cs Qty - 12/cs 2003MON Size - 1 liter Qty - 6/cs
6200CAJ 6062CAJ 0902FEU 3036RAD 1010BONA Ciacco Ciacco Ginestre Radici Bonajuto Cherry Pear-Moscato Montepulciano Organic Quince ARANCIATA Blossom Honey Wine Jelly d’Abruzzo Grape Jam Size - 7 oz. Size - 9 oz. Size - 4 oz. Conserve with Size - 7 oz. Qty - 12/cs Qty - 6/cs Qty - 6/cs Walnuts Qty - 12/cs Size - 7.7 oz. Qty - 6/cs
Ginestre Ciacco 0905FEU 3050RAD Fig Jam Nebbiolo Grape Ginestre Radici Chutney (Cugna) Pomegrante Organic Chianti 0930FEU Size - 8 oz. 6002CAJ Blood Orange Red Wine Jelly Size - 7 oz. Size - 8 oz. Qty - 6/cs Syrup Qty - 6/cs Size - 7.7 oz. Qty - 12/cs Qty - 6/cs 0931FEU 6021CAJ Size - 28 oz. Size - 1 liter Qty - 6/cs Qty - 6/cs
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 9 Honey and Fruit Based Products Available Seasonally. Inquire as to availabilty.
9020HON 9003HON 9011HON Dr. Pescia Dr. Pescia Dr. Pescia Wildflower Chestnut Sunflower Honey with Honey Honey Pollen and Size - 17 oz. Size - 17 oz. RITROVO® Honey Glaze Royal Jelly Qty - 12/cs Qty - 12/cs Size - 8 oz. 1/2 cup RITROVO SELECTIONS™ Honey, any one of our Qty - 12/cs specialty honey products such as Dr. Pescia Chestnut Honey or ADI Apicoltura Organic Rosemary Honey 1/4 cup butter 1/4 cup Acetoria White Balsamic Vinegar
9004HON 9005HON 9002HON Dr. Pescia Dr. Pescia Dr. Pescia This is a simple and delicious recipe to give a naturally sweet finish to any meat dish. Blackberry Acacia Honey Wild Heather (Rovo) Honey Size - 17 oz. Honey Warm butter in a small sauce pot and melt in honey, stirring Size - 8.8 oz. Qty - 12/cs Size - 17 oz. thoroughly. Allow it to warm through but do not allow it to boil. Stir in 1/8 to 1/4 cup Acetoria White Balsamic Vinegar, Qty - 12/cs Qty - 12/cs creating a balance of acid, to your taste. Brush on glaze before sautéing or grilling. Finish with another liberal brushing before serving. Keep in an air-tight container.
Variations of this basic glaze are endless. • Add in a bit of Ferrante Controne Hot Pepper to the honey while simmering to give your glaze a great spicy zip! 9001HON 9006HON 9009HON • Add a teaspoon of crushed Casina Rossa 100% Dried Dr. Pescia Dr. Pescia Dr. Pescia Black Truffle Flakes to the simmering honey to add an Sulla Honey Corbezzolo Cardoon earthy flavor; a perfect accompaniment for mushrooms in Fior Size - 17.6 oz. Honey Flower Honey di Maiella Organic Arborio Rice or Fior di Maiella 100% Qty - 12/cs Size - 8.8 oz. Size - 9 oz. Organic Farro Grain pilaf. Qty - 12/cs Qty - 12/cs • Add in a teaspoon of our Ciacco Nebbiolo Grape Chutney, Radici Organic Quince Jam, or Ginestre Fig Jam to give a burst of deep fruit flavors to your glaze on lamb or pork. 11104MAR 11105MAR 11106MAR Marino Marino Marino Organic Citrus Organic Organic Wild Honey Thyme Honey Carrot Honey Size - 8 oz. Size - 8 oz. Size - 8 oz. Qty - 12/cs Qty - 12/cs Qty - 12/cs
(here served over pork)
10 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Salts and Spices
Gluten-free Truffle Casina Rossa Gourmet “& Salt” Ferrante Whole Controne Hot Peppers Cornbread Gift Stack These renowned Campania hot peppers are wood 1 Tbsp. Extra Virgin Olive Oil 1 cup (5-1/4 oz./140g) sweet Award-winning “Truffle & Salt”, plus “Fennel oven dried and left whole. Attractively packaged with rice flour & Salt”, “Saffron & Salt”, “Fiori & Salt”, beautiful bright colors and zesty yet nutty flavor, and 1 cup (4-3/4 oz./138g) fine cornmeal “Porcini & Salt”, and new “Herb & Salt”, in an framed with notes of wood smoke. These peppers 2 tsp. baking powder bring elegant simplicity to elegant, space-saving container. Excellent 3/4 tsp. Casina Rossa “Truffle introduction to one of the world’s finest lines any kitchen. Use whole & Salt” 1 cup buttermilk of artisan salts. The ultimate stocking stuffer in seasoned stews, pasta 2 large eggs dishes, and sautéed greens. for food lovers and kitchen enthusiasts alike! 3 Tbsp. Casina Rossa 100% (3.5 oz. jars available) 12002FER Natural Italian White Truffle Oil Size – 0.88 oz. 3 Tbsp. Dr. Pescia Acacia 89001CAS Qty – 15/cs Honey Size – 6 x 1.1 oz. jars 2 Tbsp. melted unsalted butter Qty – 12/cs 15 Casina Rossa Puro Tartufo 100% dried Black Truffle Flakes
Preheat oven to 350° F. Brush an 8 x 8-inch square pan with Casina Rossa 100% Italian olive oil. In a large bowl, whisk Fennel Pollen together the rice flour, cornmeal, baking powder, and truffle salt. A precious condiment to both professional In a medium bowl, whisk together buttermilk, eggs, truffle and home chefs alike, Fennel pollen is oil, and honey. Whisk thoroughly prized for its flavor and health benefits. until honey is dissolved. Add buttermilk mixture to flour Enjoy in salads, over roasted meats and mixture stirring with a wooden vegetables, atop pureed spoon until blended. Stir in butter and Casina Rossa Puro vegetable and bean soups. Tartufo 100% dried Black Truffle Flakes. 91112CAS Pour batter into prepared pan Size – 0.5 oz. then transfer to center of oven Qty – 8/cs and bake until a toothpick inserted in the center of the cornbread comes out clean, about 30 to 35 minutes. Cool on a rack for 20 minutes, cut into squares, and serve with truffle butter or honey.
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 11 Salts and Spices
14035CAS 14055CAS 30035CAS 10003FER 8905SOLN Casina Rossa Casina Rossa Casina Rossa Ferrante Piranske Soline Truffle & Salt Sea & Salt Puro Tartufo Wild Dried Fior di Sale Size - 3.5 oz. Bottarga Salt 100% Dried Oregano (glass) Qty - 12/cs Size - 3.5 oz. Black Truffle Size - 0.35 oz. Size - 2.2 oz Qty - 12/cs Flakes Qty - 15/cs Qty - 12/cs Size - 0.35 oz. Qty - 9/cs
14602CAS 14040CAS Casina Rossa Casina Rossa Fiori & Salt Saffron & Salt 11102mar Ferrante Piranske Soline Size - 3.5 oz. Size - 3.5 oz. Marino Hand-ground Fior di Sale Qty - 12/cs Qty - 12/cs Controne Hot (cylinder) Organic Dried Pepper Sicilian Wild 8901SOLN 10002FER Size - 4.4 oz Fennel Seed Size - 1.5 oz. Size - 1.6 oz. Qty - 15/cs Qty - 12/cs 14110CAS 14220CAS Qty - 12/cs Casina Rossa Casina Rossa 10011FER 8908SOLN Fennel & Salt Porcini & Salt Size - 8.8 oz. Size - 8.8 oz Qty - each Size - 3.5 oz. Size - 3.5 oz. Qty - 12/cs Qty - 12/cs Qty - 12/cs
11103mar 11009BEL 8902SOLN Marino La Bella Piranske Soline 14041CAS Organic Wild Angiolina DOP Salt Casina Rossa Dried Rosemary Ligurian Herb Size - 1.1 lb 14045CAS ‘‘Truffle Trio” Gift Box Size - 0.8 oz. Blend (Erbe Qty - 12/cs Casina Rossa Size - 3x 1.1 oz. Qty - 12/cs Ligure) Sweet & Salt, Qty - 12/cs Size - 1.4 oz. Forte & Gentile Qty - 12/cs Size - 3.5 oz. Qty - 12/cs
10010FER 10008FER 11107MAR 11014BEL 8903SOLN Ferrante Ferrante Marino La Bella Piranske Soline Sundried Dried Mountain Sicilian Bayleaf Angiolina Traditional Bulk Cherry Oregano in Size - 0.7 oz Ligurian Herb Sea Salt Tomatoes from Branches Blend and Size - 2.2 lb Size - 25 g Qty -12/cs Campania Sea Salt Qty - 12/cs Size - 3.3 oz Qty - 10/cs Size - 6.3 oz. Qty - 10/cs Qty - 12/cs
12 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Spreads and Sauces
Casina Rossa Sugo al Pomodoro: Puttanesca Pasta Sauce
sofi™ 2012 Gold Winner, Outstanding Pasta Sauce Conchiglie Estive Summer Stuffed Conchiglie Small batches of lush Italian tomatoes are blended with traditional One bag Casina Rossa Conchiglie Pasta and innovative ingredients resulting in an exciting new sweet and 1/4 cup Casina Rossa EVOO savory version of a regional favorite. One jar is perfect with a box 12 oz. fresh ricotta cheese of RITROVO SELECTIONS™ bucatini or pannocchie. Restaurant 1-1/2 cups cooked, chopped vegetables (can include chopped, cooked asparagus spears, blanched fresh or frozen peas, diced quality, versatile, and bursting with flavor! zucchini, chopped ramps or garlic scapes) 1 tsp. Casina Rossa “Fennel & Salt” 80500CAS 2 Tbsp. plus 2 Tbsp. grated Parmesan cheese Size – 17.6 oz. 2 jars Sugo al Pomodoro Puttanesca Pasta Sauce Qty – 6/cs Casina Rossa Due Formaggi Pasta 1 jar Maida Golden Tomato Puree, if desired Sauce with Pecorino Cook Casina Rossa Conchiglie Pasta until just al dente, about and Ricotta 12 minutes. Drain well and toss lightly with Casina Rossa EVOO. Set aside. Silky rich pasta sauce with In a large bowl combine ricotta cheese, vegetables, Casina Rossa pecorino and aged ricotta “Fennel & Salt”, and 2 Tbsp. parmesan. Add some extra Casina Rossa EVOO if mixture is too dense. cheeses. Casina Rossa’s Pour both jars of pasta sauce in a 13 x 9 inch ovenproof baking pan. award-winning sauce just Carefully stuff each shell of pasta individually with ricotta mixture. got even better! Use it on Set carefully in the pasta sauce base, with the open edge of the shell facing upward. Fill pan with pasta shells. If there is more anything! Rich enough to eat space, prepare another pan with a layer of Maida Golden Tomato Puree and place remaining stuffed shells into that sauce. simply over polenta, but also Top with remaining over pasta, chicken breast, or Parmesan cheese. roasted fish. Bake in a 350° F oven for about 25 minutes, or until 80501CAS sauce is bubbling and cheese topping is melted. Size – 17.6 oz Qty – 6/cs
Also available for private label.
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 13 Spreads and Sauces
3008RAD 1500CAS 3006RAD Radici Casina Rossa Radici Organic Vegan Abruzzese Olive Tapenade Polenta with Vegetables Basil Pesto Sugo Al Size - 3 oz. Size - 3 oz. Pomodoro Qty - 16/cs 1 pkg Fior di Maiella Quick-cook Polenta with Vegetables Qty - 16/cs Sauce or Fior di Maiella White Polenta with Truffle Available for 1 Tbsp. Casina Rossa Puro Tartufo 100% Dried Black private label Truffle Flakes, finely crushed Size - 17.6 oz. 2 tsp. Piranske Soline Fior di Sale Qty - 6/cs 2 Tbsp. any RITROVO SELECTIONS™ EVOO such as Marino Organic Monte Iblei 3009RAD 4 Tbsp. Casina Rossa Abruzzese Sugo Al Pomodoro Sauce 3043RAD 6100CAJ Radici 2 Tbsp. s Radici Ciacco Asparagus Casina Rossa 100% Italian Pine Nut Organic Pasta Pâté 2 Tbsp. Parmesano Reggiano, shaved with a vegetable peeler Tuscan Kale Sauce with Size - 3 oz. (Cavolo Nero) Alba White Qty - 16/cs Initially follow the directions on the package for the Fior di Pesto Truffle Maiella Quick-cook Polenta with Vegetables. Use 1 liter of Size - 6.4 oz. Size - 6.35 oz. water for Fior di Maiella White Polenta with Truffle Qty - 12/cs Qty - 6/cs As the water, or vegetable stock, comes to a boil crush the Casina Rossa Puro Tartufo 100% Dried Black Truffle Flakes and toss in. Add in the Piranske Soline Fior di Sale and then slowly add in the Polenta and allow it to cook through. 3018RAD Rub a 1/4 sheet pan with RITROVO SELECTIONS™ EVOO 11003BEL 6037CAJ Radici and pour out the cooked Fior di Maiella White Polenta with La Bella Ciacco Organic Truffle to cool and set. Smooth out to an equal thickness and Angiolina Pasta Sauce Artichoke Pâté allow cooling completely. Basil Pesto with Barolo Size - 3 oz. Warm the Abruzzese Sugo al Pomodoro Sauce in a small Size - 8 oz. Size - 6.35 oz. Qty - 16/cs sauce pan. Qty - 12/cs Qty - 6/cs Cut cold polenta into 3” squares; heat a non-stick pan with 2 Tbsp. of EVOO and sear the polenta squares until they are golden brown on both sides. Spoon the Abruzzese Pomodoro Sauce into the center of the service plate and place polenta 6040CAJ 6011CAJ in the sauce. Garnish Ciacco Ciacco with shaved Parmesano Ligurian Basil Bruschetta Reggiano and Casina Pesto Sauce Rossa 100% Italian Pine Nuts. Size - 6.35 oz. Size - 6.3 oz. Qty - 6/cs Qty - 6/cs
14 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Spreads and Sauces
14005CAS 14004CAS 9300MAD 9312MAD Casina Rossa Casina Rossa Maida Maida Olive Spread Mushroom Golden Tomato Organic with Truffles Spread with Puree Eggplant Sauce Size - 3.2 oz. Truffles Size - 24 oz. Size - 6.35 oz Qty - 12/cs Size - 3.2 oz. Qty - 12/cs Qty - 12/cs Qty - 12/cs
14006CAS 6401CAj 9311MAD 9305MAD Casina Rossa Ciacco Maida Maida Sundried Bruschetta with Olive Pate with Sun-dried Tomato with Olives with Cacao Tomato Spread Ricotta Capers Size - 6.35 oz Size - 7 oz. Size - 3.2 oz. Size - 8 oz. Qty - 12/cs Qty - 12/cs Qty - 12/cs Qty - 6/cs
14501CAS 3042RAD Casina Rossa Radici Abruzzo Organic Piccante Hot Stufato allo Pepper Sauce Sangiovannese Size - 3.5 oz. Pasta and Qty - 12/cs Braising Sauce Size - 12.3 oz. Qty - 12/cs
3040RAD 3034RAD Radici Radici Organic Organic Tuscan Tomato Pieces Pasta Sauce with with Tuscan Sangiovese Giant Basil Size - 11 oz. Size - 21.2 oz. Qty - 12/cs Qty - 6/cs
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 15 Condiments
10004FER La Bella Maida Ferrante Angiolina Leccino Black Grilled Coho Salmon Sicilian Style Corno di Capra Pitted Olives in EVOO Dry Snacking Taggiasca 1 lb. Wild Coho Salmon fillet, skinned & de-boned (approx. 7-8 9310MAD Peppers Olives (Olive oz. portion per person) Size - 6 oz. Size - 2 oz. Snocciolate) 1/2 cup Radici Tuscan Artichoke Hearts Qty - 12/cs vacuum pack 1 Tbsp. Mongetto Salina Salted Capers, rinsed and roughly 11002BEL Qty - 15/cs chopped Size - 6.35 oz. 9301MAD 2 Tbsp. Casina Rossa EVOO Pressed with Sicilian Lemon Qty - 12/cs Size - 3 liter (plus extra EVOO to coat fish) decorative 1/4 cup La Bella Angiolina Pitted Taggiasca Olives, pitted & 11011BEL Qty - 1 ea. roughly chopped Size - 3 liter 1/4 cup Casina Rossa 100% Italian Pine Nuts, toasted Qty - 3/cs 1/4 cup lemon, fresh segments 1 Tbsp. Italian parsley, finely chopped 1 Tbsp. chives, finely chopped 3040RAD Casina Rossa Mongetto 1/4 tsp. black pepper, freshly & finely ground from pepper mill Radici Leccino Salina Salted Casina Rossa “Sea & Salt” to taste Tomato Pieces Olives, Capers with Tuscan Crushed and 2011MON Giant Basil Pitted, evoo Pre-heat grill to medium heat Size - 7.7 oz. and clean grates very well. Place Size - 21 oz. 14033CAS Qty - 12/cs salmon, skin-side down, on a plate Qty - 6/cs Size - 10 oz. and drizzle lightly with Casina Qty - 8/cs Rossa EVOO Pressed with 2012MON Sicilian Lemon. Lightly grind Size - 1 liter black pepper over each piece. Use 14032CAS Qty - 6/cs a well-oiled paper towel to liberally Size - 1.7 liter coat the grates of your grill to Qty - 6/cs prevent fish from sticking. Place pieces of salmon, skin-side up, on grill and cook for a minute or two, depending on the portion thickness; then turn each piece 14041CAS 1/4-turn to create that classic Casina Rossa diamond-shaped grill pattern. “Truffle Trio” Gift Box Allow salmon to cook for another minute then flip each piece Size - 3 x 1.1 oz. over and cook the other side just barely through. Remove from Qty - 12/cs heat and set on service plates. In a small sauté pan warm 2 Tbsp. of Casina Rossa EVOO Pressed with Sicilian Lemon on medium heat and add in Mongetto Salina Salted Capers, Radici Tuscan Artichoke Hearts, and La Bella Angiolina Pitted Taggiasca Olives. Warm this ragout and finish with chopped parsley. Pour half the ragout over each piece of salmon and finish with another drizzle of Casina Rossa EVOO Pressed with Sicilian Lemon, toasted Casina Rossa 100% Italian Pine Nuts, and chives.
16 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Pastas
L’Ultimo Forno Vero Calamarata Pasta Organic, non-GMO durum wheat pasta from Matera in Basilicata. Excellent for seafood and vegetable- based sauces. Try with Ferrante Controne beans and snacking peppers. Pasta e Fagioli Frutti di Mare
1/2 pkg L’Ultimo Forno Vero Calamarata Pasta 1118ULTI Size – 1.1 lb 1/2 pkg Fagioli di Controne, The “No-Soak” Heirloom Bean from Campania Qty – 10/cs 1 Tbsp. Casina Rossa “Sea & Salt” 1 jar Radici Organic Tomato Pieces with Tuscan Giant Basil 3 Tbsp. L’Ultimo Forno EVOO 4 each garlic cloves, very thinly sliced 8-10 ‘16-20’ Tiger Shrimp 1/2 lb Manila clams 1/2 lb black mussels 1/2 lb fresh bay scallops
Place beans in a medium pot of lightly salted water and bring to a boil. Turn down to simmer, cook for about 2 hours. Bring large pot of lightly salted water to a boil and cook pasta just to al dente. Drain and rinse under cool water to halt cooking. Drizzle with L’Ultimo Forno EVOO, set aside. Drain off and retain juice from jar of Radici Organic Tomato Pieces with Tuscan Giant Basil. Rough chop tomato pieces into 1/2 inch slices. Set aside. Prepare shrimp: remove shell and thoroughly clean out back vein. Thoroughly rinse clams and mussels discarding any open/dead. Remove “foot” muscle from scallops, rinse thoroughly with cold water. Add L’Ultimo Forno EVOO to large sauté pan and heat. Lightly sauté garlic until just clarified, but not too browned. Add shrimp first, then the clams and mussels, and scallops last. Sauté for 1 to 2 minutes. Deglaze with a splash of white wine if desired. Add in beans, tomatoes, and retained juice from jar. Add in par-cooked pasta, stirring in thoroughly. Cover pan and allow all ingredients to cook through. Portion into pasta bowls, top with fresh julienned basil and shaved Parmesan.
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 17 Pastas
1113ULTI 80111CAS 6300CAJ 14899CAS 80101CAS L’Ultimo Forno Casina Rossa Ciacco Casina Casina Rossa Ferricelli Pasta “Lastra di Tajarin Egg Rossa 100% Durum Size - 1.1 lb Pasta” Pasta Pasta Pannocchie Semolina Qty - 15/cs Wraps Size - 250 g “Waves of Conchiglie Size - 1.1 lb Qty - 12/cs Grain” Pasta Giganti Pasta Qty - 8/cs Size - 1.1 lb Size - 1.1 lb. Qty - 10/cs Qty - 8/cs
6105ALDO 6101ALDO 6090CAJ 14902CAS 27104PUG Pasta di Aldo Pasta di Aldo Ciacco Casina Rossa Di Cuonzo Tagliatelle Egg Tagliatelle Egg Barolo Tagliolini Bucatini Pasta Olive Leaf Pasta with Pasta Size - 0.5 lb Size - 1.1 lb Pasta Italian Truffle Size - 8.8 oz Qty - 12/cs Qty - 10/cs Size 1 lb. Size - 8.8 oz Qty - 12/cs Qty - 16/cs Qty - 12/cs
6106ALDO 6102ALDO 6057CAJ 14901CAS Pasta di Aldo Pasta di Aldo Ciacco Casina Rossa 27102PUG Tagliatelle Egg Pappardelle Il Macchiaiolo Orecchiette Di Cuonzo Pasta with Pasta Traditional Squid Pasta Farina Arsa Saffron Size - 8.8 oz Ink Pasta Size - 1.1 lb Orecchiette Size - 8.8 oz Qty - 12/cs Size - 0.5 lb Qty - 10/cs Size - 1 lb. Qty - 12/cs Qty - 12/cs Qty - 16/cs
6103ALDO 6104ALDO 6052CAJ 15100CAS Pasta di Aldo Pasta di Aldo Ciacco Casina Rossa 27101PUG Egg Pasta with Egg Pasta with Il Macchiaiolo “Odds & Ends” Di Cuonzo Buckwheat 100% Farro Porcini Pasta Monnezza Plain Size - 8.8 oz Flour Size - 0.5 lb Pasta Orecchiette Qty - 12/cs Size - 8.8 oz Qty - 16/cs Size - 1.1 lb Size - 1 lb. Qty - 12/cs Qty - 10/cs Qty - 16/cs
18 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Pastas
12040ROM 12004ROM 12010ROM 11012BEL 11013BEL Romagna Romagna Romagna La Bella La Bella Stringozzi Pappardelle Stringozzi al Angiolina Angiolina Pasta with Size - 1.1 lb Tartufo (Black Croxetti Hand- Gigli Pasta Saffron Qty - 18/cs Truffle) Stamped Pasta Size - 1.1 lb Size - 1.1 lb Size - 0.6 lb Size - 0.5 lb Qty - 12/cs Qty - 12/cs Qty - 12/cs Qty - 12/cs
12030ROM 12001ROM 12020ROM 11016BEL 11007BEL Romagna Romagna Romagna La Bella La Bella Lemon Stringozzi 100% Farro Angiolina Angiolina Stringozzi Umbri (Plain) Umbricelli Foglie di Ulivo Trofie Pasta Size - 1.1 lb Size - 1.1 lb Size - 1.1 lb - Olive-leaf Size - 1.1 lb Qty - 24/cs Qty - 24/cs Qty - 24/cs Shaped Pasta Qty - 12/cs Size - 1.1 lb Qty - 12/cs
12012ROM 12007ROM 12011ROM Romagna Romagna Romagna Grattini Pasta Stringozzi Lasagna Size - 0.6 lb all’Arancia Squares Qty - 20/cs (Orange) Limited Edition Size - 1.1 lb Size - 1.1 lb Qty - 24/cs Qty - 24/cs
12003ROM 12002ROM 12005ROM Romagna Romagna Romagna Stringozzi Stringozzi Umbricelli “Bio” Fantasia Size - 1.1 lb (Certified (Three Flavors) Qty - 12/cs Organic) Size - 1.1 lb Size - 1.1 lb Qty - 24/cs Qty - 24/cs
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 19 Pastas - Gluten Free and Organic
6051CAJ 6050CAJ Biatalia Biatalia Ciacco Ciacco 100% Corn 100% Farro Il Macchiaiolo Il Macchiaiolo Couscous Couscous 100% Rice Gigli 100% Corn (low gluten) 1001BIA Pasta Fusilli Pasta Size - 1.1 lb 1003BIA Size - 1.1 lb Size - 1.1 lb Qty - 12/cs Size - 1.1 lb Qty - 10/cs Qty - 12/cs Qty - 12/cs 1006BIA Size - 5 kg 1005BIA Qty - each Size - 5 kg Qty - each
6053CAJ 6055CAJ Ciacco Ciacco Il Macchiaiolo Il Macchiaiolo 100% Rice 100% Corn Penne Penne Size - 1.1 lb Size - 1.1 lb Gluten-free Truffle Mac & Cheese Qty - 12/cs Qty - 12/cs 1/2 bag Il Macchiaiolo 100% Rice Riccioli, Gluten-free 1 cup grated Ballard Family Dairy Truffle & Salt™ Cheddar Cheese 1 cup natural sour cream 1/2 cup organic vegetable broth 1/2 medium shallot minced 1/2 cup Miller Farms Toasted Almonds with “Truffle & Salt” 6054CAJ 6056CAJ Ciacco Ciacco 3 Tbsp. grated Parmigiano Reggiano Il Macchiaiolo Il Macchiaiolo 1/2 cup La Bella D.O.P. Riviera Extra Virgin Olive Oil Dolci Moliture (EVOO) 100% Rice 100% Corn Riccioli Riccioli Size - 1.1 lb Size - 1.1 lb Preparation: Coat 9” round glass baking dish with 1-2 Tbsp. EVOO. Set aside. Qty - 12/cs Qty - 12/cs Pre-heat oven to 350° F. To make topping: Chop almonds finely in a food processor or crush in a plastic bag with a rolling pin or other heavy object. In a small mixing bowl, add Parmesan to almonds. Mix well. Add 2 Tbsp. EVOO. Mix well. Set aside. Pasta: Cook Il Macchiaiolo 100% Rice Riccioli 3-4 minutes in plenty of salted water. Stir once to ensure that pasta does not stick together. Do not stir further. Pasta should be just al dente. Gently fluff pasta with spoon and drain. Immediately quench in cold water to stop cooking and drain. Gently toss and drizzle with 1-2 Tbsp. EVOO. Set aside. Sauce: Sauté minced shallot in 2-3 Tbsp. EVOO until soft and golden. Set aside to cool in pan, retaining EVOO. In a large mixing bowl whisk vegetable broth into sour cream. Add grated cheddar. Stir in cooled shallot and EVOO from pan. Gently fold in pasta. Pour into glass baking dish. Sprinkle with topping. Pat lightly. Cook on middle rack of oven 20 minutes or until bubbling at edges and topping is golden brown. Let cool 10 minutes before serving. Serves 4 polite dinner guests or 2 hungry warehouse workers.
20 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Grains, Legumes, and Nuts
Fior di Maiella White Fior di Maiella Riso Fior di Maiella Organic Polenta with Truffle Nerone Black Rice Arborio Rice and Porcini Exotic, aromatic, long grain Superfino structure risotto rice 100% Italian, non-GMO black rice. Anti-oxidant rich, from the Po Delta region of white corn flour with basmati style grains. Great Italy. Its medium-sized, medium- dried truffle and porcini with seafood and rice dishes. starchy grains are perfect for mushrooms. Cooks in 5 Try as a stuffing for roasted making risottos. Versatile, most minutes. Ideal quick meal tomatoes or peppers. requested rice. Now available in or side dish for poultry or USDA organic. 5103MAJ meat. Excellent grilled! Size – 1.1 lb 5101MAJA Qty – 12 /cs Size – 1.1 lb 5102MAJA Qty – 12/cs Size – 8 oz Qty – 12 /cs
Early Summer Roasted Asparagus Michele Ferrante Ceci di with Black Rice and Piranske Soline Salt Flower Controne Whole Chickpeas 1 cup Riso Nerone Black Rice One large bunch Washington State fresh asparagus. Silky-thin skin, high protein content, 1/4 cup Colli Etruschi or Mannucci-Droandi EVOO minimal soaking time makes these Dash of Acetorium Pinot Grigio Vinegar petite full-flavored chickpeas an Piranske Soline Salt Flower to taste optimal choice for anything from side Preheat oven broiler. Remove tough bottom ends from asparagus, rinse well dishes to pasta e fagioli. and chop into one-inch pieces, leaving tops intact. Place in a heavy ovenproof pan. Allow top layer to brown lightly, toss, then allow a second layer of pieces to brown. 12003FER Change oven temperature to 350° F. Add EVOO to pan and allow asparagus to Size – 10.6 oz. roast until tender (about 15 minutes). When asparagus are cooked, add dash of Qty – 16/cs Acetorium Pinot Grigio Vinegar. A softer texture will contrast well with the Riso Nerone Black Rice. In the meantime, cook Riso Nerone Black Rice in a rice cooker or stovetop for about 25 minutes, until al dente. For each serving, form rice onto plates with a small round mold, such as a small bowl. Top with asparagus mixture. Finish with Piranske Soline Salt Flower.
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 21 Grains, Legumes, and Nuts
Fior di Maiella Quick-cook Polenta Fior di Maiella Lamon Beans IGP with Vegetables Yet another delectable heirloom legume from Gluten Free. Made from non-GMO corn. A ready- RITROVO SELECTIONS™ - Lamon beans, prized to-go version of a robust northern Italian mainstay. for their texture, tenderness, and regionality. Try as a substitution for mashed potatoes and (Granted IGP, ‘Indicazione Geografica Protetta’ baked or toasted as an accompaniment to roasted status). These delightful, anytime beans are great in meats. RITROVO SELECTIONS™ quality in a salads, beside meat dishes, atop bruschetta, or in convenient format. classic pasta e fagioli.
9104FIOR 9103FIOR Size – 310.6 oz. Size – 8 oz. Qty – 12/cs Qty – 12/cs
Fior di Maiella Organic Carnaroli Rice Fior di Maiella 100% Organic Farro For centuries Carnaroli has been the premier superfino (triticum dicoccum) Grain rice for making risotto. RITROVO SELECTIONS™ For centuries farro has been a revered and vital Organic Carnaroli Rice is grown in the Po river delta part of regional Italian cuisine. Great as a vegetable of Piemonte in northern Italy. With a robust structure protein source and adaptable to various uses, that gives up starches gradually, the individual grains such as in frittatas, soups, and salads. Top with remain firm and intact, permitting professional and honey, brown sugar, and milk or soy milk for a tasty home chefs alike to make the perfect risotto. breakfast treat.
9101FIOR 9105FIOR Size – 1.1 lb. Size – 1.1 lb Qty – 12/cs Qty – 12/cs
9102FIOR 9106FIOR Size – 5 kg Size – 5 kg Qty – 2/cs Qty – 2/cs
22 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Grains, Legumes, and Nuts
L’Ultimo Forno 80014MILL 20010CAS Senatore Miller Farms Casina Rossa RITROVO SELECTIONS™ Basic Pizza Dough Cappelli Bread Spicy Roasted 100% Italian Flour 3 cups L’Ultimo Forno Senatore Cappelli Flour Almonds with Pine Nuts 11122ULTI Controne Hot Size - 1.7 oz. 2 Tbsp. Marino Organic Extra Virgin Olive Oil (EVOO) Size - 2.2 lbs 1 tsp. Piranske Soline Sea Salt Qty - 12/cs Pepper Qty - 12/cs Size - 4 oz. 2 Tbsp. sugar Qty - 16/cs 1116ulti 1 (1/4 oz.) package dry active yeast Size - 5 kg 1 cup warm water Qty - 4/cs
Mix yeast in small bowl L’Ultimo Forno 80011MILL 11111CAS with warm water and sugar. Set aside for 10 Senatore Miller Farms Casina Rossa minutes. Mix Senatore Cappelli Pasta Truffle & Salt 100% Pinoli Flour Cappelli Flour and Almonds Italian Pine Nuts Piranske Soline Sea 11121ULTI Size - 8 oz. Size - 2.2 lb in large mixing Size - 2.2 lbs Salt Qty - 12/cs Qty - 16/cs Qty - each bowl and make a well in the center. Pour in Marino Organic EVOO and yeast mixture and gently stir to bring 1115ulti dough together. If dough is too dry, add a few Tbsp. of warm water. Size - 5 kg If it is too sticky, add in a sprinkle of flour. Knead dough on a lightly Qty - 4/cs floured table about 12-14 times until it comes together in a smooth ball. Place in a large, lightly oiled mixing bowl, cover with plastic wrap or wet towel and allow to proof until doubled in size. 6022CAJ 80012MILL 14030CAS Turn out onto a lightly floured table and punch down the air Ciacco Miller Farms Casina Rossa pockets, rolling dough into a tight ball. Allow to rest for 10 minutes Hazelnut Flour Olive Oil Corona Beans then gently flatten ball out into a 1 inch disk. Cut into quarters and Size - 8.8 oz. Roasted (seasonally roll each section into a ball. Flatten out each ball and roll out with a Qty - 12/cs California available) dough pin to 1/4 inch thick round or oval. Brush liberally with EVOO Almonds - Bulk Size - 1 lb and place on a sheet pan or pizza stone. Size - 10 lbs Qty - 12/cs Bake at 400° F for approximately 8-10 minutes or until lightly Qty - each golden brown. Remove from oven, top with desired ingredients, return to oven until cheeses are melted and topping warmed through. Cut and serve!
11011FER 3026RAD 10001FER 3055RAD Ferrante Radici Ferrante Radici Chickpea Flour Organic Wild Fagioli di Dry Cannellini Size - 8.8 oz. Pine Nuts Controne, The Beans Qty - 12/cs (extremely limited “No-Soak” Size - 1.1 lb Heirloom Bean quantities) Qty - 12/cs from Campania Size - 8.8 oz. Size - 10 oz. Qty - 10/cs vacuum pack Qty - 16/cs
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 23 Crackers
5501TAVO Figuli Tavolozze al Olio di Oliva: Artisanal Snack Crackers Tavolozze Nachos! with 100% Italian Olive Oil (Classic Flavor) Arrange the Truffle Tavolozze Crackers on a foil-lined baking Size - 3.5 oz sheet. Top with freshly grated BALLARD FAMILY DAIRY Qty - 18/cs TRUFFLE CHEDDAR, and fresh chopped chives. Place in the oven, at 350° F for approximately 10 minutes. Enjoy with friends! Optional: Use the Tavolozze Crackers with 100% Italian Olive Oil and any number of toppings: 5502TAVO - Gruyere cheese with Marino Sicilian Figuli Rosemary and shallots Tavolozze al Tartufo: - Ferrante Controne Hand-ground Artisanal Snack Crackers Hot Pepper Flakes and queso fresco with TRUFFLE & SALT™ Size - 3.5 oz Qty - 18/cs
20083COCE 10100TEN Tenuta Cocevola Tenuta Castello Taralli Wine “Rubata” Taster’s Crackers Grissini with with Fennel Rosemary Size - 7 oz. Size - 6.3 oz. Qty - 12/cs Qty - 21/cs
10011TEN 10021TEN Tenuta Castello Tenuta Castello “Rubata” “Rubata” Grissini Organic Grissini with Breadsticks Rice Flour Size - 5.3 oz. Size - 5.3 oz. Qty - 21/cs Qty - 21/cs
24 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Cookies, Chocolates, and Other Sweets
Ciacco Crema di Torrone: Torrone in a Jar L’Ultimo Bacio™ Salt-n-Chocolate Ciacco Gianduia: Chocolate Crunchy Cookies Hazelnut Spread A RITROVO SELECTIONS™ Exclusive. Pure Piedmontese hazelnut torrone Translated as ‘The Last Kiss’, even one An irresistible interpretation of a northern sauce blended with honey and crushed taste of these delightfully crunchy, salt and Italian classic. Top-quality Piedmontese hazelnuts. A rich, nutty dessert topping that chocolate-marbled cookies will not be your Gianduia is enriched with extra helpings of seems to go with every occasion. Use to last. Top-quality ingredients, including non- crushed hazelnut and cocoa, resulting in top or sweeten anything GMO durum wheat flour. intensified flavors and creaminess without from biscotti to baked Baked by L’Ultimo Forno a loss of balance. Spread on pastries or goods to fresh fruits to and featuring Piran Fior di breads; pour over ice cream, strawberries, ice cream. Sale Sea Salt. or sliced bananas; or use as filling or frosting for freshly-baked cakes. 1119ULTI 7000CAJ Size – 0.55 lb. Incredible with fresh Size - 3.17 oz. Qty – 12/cs mascarpone cheese! Qty - 6/cs 6400CAJ Size – 7.76 oz Qty – 6/cs
ADI Apicoltura Organic Soft Torroncini Bites All natural, sweetened only with local abruzzo-raised honey. Wild Boar 39% Cocoa with Italian Truffle Salted Light and chewy for a delicious Holiday treat. Gluten-free. Almonds, by Hagensborg Chocolates 12100ADI - with Almonds Hagensborg chocolates chose to combine the truffly crunch of Size – 5.3 oz. ® Qty – 12/cs Ritrovo -Miller Farms truffle & salt almonds with their 39% milk chocolate for a super snackable chocolate bar. A
12200ADI - with Hazelnuts unique treat bringing together Italy’s Casina Rossa truffle Size – 5.3 oz & salt, Ritrovo’s® Miller Farms almonds and a small Qty – 12/cs Canadian chocolatier. An international delight.
Size – 2.3 oz Qty – 12/cs
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 25 Cookies, Chocolates, and Other Sweets
La Sassellese 16009PRI 10069Fer Soft Amaretti Primo Pan Ferrante 8904SOLN Cookies Gluten- Rare Dried Piranske Soline Free Cookies White Cilento Chocolate Bar 27001SAS Size - 12 oz. Figs with with Sea Salt Size - 6 oz. Qty - 12/cs Lemon and Size - 1.5 oz Qty - 6/cs Almond Qty - 12/cs 89056SOLN Size - 11 oz. Piranske Soline 27002SAS Qty - 15/cs Chocolate with Size - 14 oz. tin Sea Salt Qty - 6/cs Size - 2 kg Qty - 100/cs 16001PRI 6025CAJ Primo Pan Ciacco 27003SAS Foglie di Mais Baci di Dama Bulk Mini- (Corn Cookies) Cookies Amaretti Size - 8.8 oz. Size - 7 oz. jar Size - 3.3 lb Qty - 24/cs Qty - 6/cs Qty - each Bonajuto Chocolates Size - 2 oz. 1005BONA - Salt Qty - 12/cs 1006BONA - 70% 1007BONA - 80% 1009BONA - 90%
1114ULTI 16004PRI 5005vann L’Ultimo Forno Primo Pan Vannini Lemon Biscotti Farro 100% Organic Size - 13 oz Ciambelline EVOO Qty - 12/cs Size - 12 oz. Panettone Qty - 12/cs (seasonal, 1001BONA - Orange pre-order only) 1002BONA - Cardamom Size - 1.1 lb 1003BONA - Lemon Qty - 6/cs 1004BONA - White Pepper
1010BONA 16005PRI 5007VANN Bonajuto Primo Pan Vannini ARANCIATA Noccioli Tuscan Size - 7 oz. (Hazelnut Panforte with Qty - 12/cs Cookies with Almonds and Chocolate) Candied Fruit Size - 12 oz. Size - 10 oz Qty - 12/cs Qty - 12/cs
26 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Our Producers
ACETORIA BAJON UTO DI CUONZO OF PUGLIA Acetoria vinegars are the result of an extraordinary Since 1880, the Bonajuto family has been respected for their RITROVO® is proud to import typical orecchiette and olive leaf collaboration between esteemed winemaker Joseph Reiterer line of traditional ‘Modicana’ Sicilian chocolates. They draw pastas from family-owned and operated DiCuonzo in the city of of Alto Adige and German master vinegar maker Robert Bauer. from both local and Spanish-Meso American influences to Barletta, Puglia. This most typical pasta of Puglia is delicately All Acetoria vinegars are made from fine wines. Reiterer create an extraordinary product: stone-ground raw cocoa, shaped by DiCuonzo, and its condiment-gripping form inspires judiciously selects the best basic ingredients then produces blended together with spices and cane sugar then pressed typical dishes like Orecchiette con le cime di rapa. We also a wine with exceptional flavor, body, and acid balance. Then into elegant, cocoa-rich, luxuriously-flavored bars. With import very special orecchiette made with little-known farina Bauer transforms these wines into vinegars, each aged in such inspiration from ancient Sicilian cuisine the Bonajuto family arsa, a toasted wheat flour that gives the pasta a rich brown- a way as to extol the characteristics of its particular type. The offers another bewitchingly delicious treat called Aranciata: silver color. Farina arsa or “burnt flour” pasta comes from a result of this collaboration is the creation of intensely flavored, candied, shredded, and pressed Sicilian orange peel with little-known Pugliese tradition dating back to a time when local harmoniously balanced vinegars that bring flavor and freshness local honey, an incredible compliment for meats, cheeses, nobles allowed their peasants to glean from fields after the to anything from salad dressings to meat dishes to desserts. baking, or specialty drinks. wheat harvest. Since the fields had already been burned clean, gleaners found lots of blackened grains, which they frugally ADI Apicoltura (Abruzzo) CASINA ROSSA incorporated into their poor-man’s orecchiette. The Iacovanelli family of ADI Apicoltura in Tornareccio, 2012 Fancy Food Award, Gold Winner, Outstanding Pasta Sauce Today the limited edition Orecchiette with Farina Arsa as province of Chieti in Abruzzo, has dedicated itself to the art of - 2009 Fancy Food Award, Silver Winner, Outstanding Pasta, Rice or Grain well as the plain, classic orecchiette combine beautifully with healthy beekeeping for nearly 150 years. Their 1500 beehives, - 2005 Fancy Food Award, Gold Winner, Outstanding Condiment vegetable condiments such as zucchini flowers and fresh peas, constructed of natural materials and flanked by the pristine Nicola DeLaurentiis and his wife Paola have golden squash, white fish flakes, and other color-contrasting floral diversity of Abruzzo National park, provide an ideal outgrown their modest artisan enterprise located ingredients. A rare find. environment for beekeeping. Their bees are cared for with a near Roccascalegna, Abruzzo and replaced it studied, chemical-free combination of traditional and innovative with a new, up-to-date facility. They continuously DR. PESCIA methods. The resulting honey is harvested only at full-maturity strive to maintain the artisan quality, level of innovation, and Paolo Pescia, a passionate second-generation honey maker, to preserve flavor, color and aroma, and nutritional content; it is aesthetic appeal synonymous with the trademark CASINA practices “nomadic” beekeeping. Paolo transports his beehives certified as regionally-specific, organic, and unpasteurized as ROSSA. Be it ‘art-in-a-jar’ instant antipasto, family-produced to seasonally flowering zones and protected national parks well. Additionally, ADI’s focus on championing mono-varietal olive oil, or a selection from CASINA ROSSAS’ internationally located in the Tuscan coastal hills, producing monofloral honeys has brought it to the national forefront. Now, after nearly acclaimed “…& salt” line (the first product line to be co- honeys of stunning flavor. All production is done by hand, 150 years of dedication to their bees, ADI Apicoltura and the branded “A RITROVO SELECTIONSTM), everything from the including the scraping of honey from the combs. fourth generation of the Iacovanelli family is known throughout CASINA ROSSA kitchen is a sheer delight and an instant Voted a Tuscan “Knight Of The Third Millenium” for his Italy as one of its most successful honey producers. ADI best-seller. craftsmanship. Apicoltura is a proud RITROVO SELECTION™. CO LLI ETRUSCHI FE UDO DELLE GINESTRE B AIAITALI ® RITROVO ’s quest for the right extra virgin olive oil from Lazio For generations the Giovannelli family has been growing wine RITROVO® has selected this couscous from Biaitalia of has been rewarded! Same-day, continuous-cycle, first-cold grapes. Their vineyards, located in the verdant hills paralleling Ferrara, which recently acquired the 88 year-old company pressing of quality Caninese olives, carefully supervised by the Adriatic sea and Abruzzo’s famed la Costa dei Trabocchi from the Bacchini family, Italy’s first producers of couscous. Agronomist Nicola Fazzi of the Colli Etruschi Cooperative (‘coast of the ancient fishing platforms’), have yielded countless The tradition of couscous in Italy is prevalent in regional near the Etruscan town of Blera, yields a bold and fruity olive harvests of indigenous Montepulciano and Trebbiano grapes to specialties cuscus in the province of Trapani in Sicily and oil with several regional and national awards to its credit. be sold to local winemakers. Young Francesco Giovannelli has casca in Sardegna. Impressive in its versatility, Colli Etruschi adds bold definition steered his family into a different endeavor - that of producing ® RITROVO has chosen the gluten-free and farro versions of to antipasti, pasta and vegetable dishes, and both white- and fruit and wine grape-based conserves predominantly from this product for our customers, in order to expand the range red meat main dishes. Its attractive, amphora-styled bottle family-grown grapes. The quality of their craft is immediately of wheat-free products available in the U.S. market. Biaitalia with a convenient pour spout makes Colli Etruschi ideal for apparent. One taste is all it takes for instant inspiration! couscous is easy to cook. It can be poured into boiling water or retail, display, and gifts. simply made by adding boiling water then cover and steam.
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 27 Our Producers
I L MONGETTO L ’U TIMO FORNO MANNUCCI-DROANDI In the Monferrato zone of Piemonte, Roberto Santopietro This year RITROVO® has reached into the southern region of MANNUCCI-DROANDI has an extremely low free oleic acid and his family produce a line of vegetable- and fruit-based Basilicata, long known as the breadbasket of Italy. Basilicatas’ content and a high level of polyphenols, earning it a place condiments renowned throughout Italy as a standard for quality, historical city of Matera has been known for grains and pasta among the best extra virgin oils in Italy as well as exclusive regional authenticity, and poignancy of flavor. II Mongetto making since the 15th century, and L’Ultimo Forno showcases membership among organic and DOP extra virgin oils from products appeal to professional and home chefs alike in that this by offering an impressive line of pastas and baked goods. the Chianti Classico zone. Manucci Droandi is one of the few they can be used either to accent main dishes or to take on Senatore Cappelli, an indigenous, non-GMO grain known for its oils in its zone and the country to be both organic and have their own central role on a menu. rich flavor and color, is principal to Senatore Cappelli Pasta and the coveted DOP status (Denominazione di Origine Protetta). Bread Flours, Fericelli Pasta, and Lemon Biscotti. A healthy and It is an extraordinary extra virgin olive oil, the only RITROVO L A BELLA ANGIOLINA flavorful (and attractively packaged) RITROVO® exclusive. SELECTIONTM extra virgin that we have dared to feature in a - 2005 - Fancy Food Award, Silver Winner, Outstanding Best Seller three-year, ‘vertical’ tasting! - 2002 Fancy Food Award, Silver Winner, Outstanding Savory Condiment, Pasta Sauce MADONNA DELL’OLIVO - Voted 96 out of 100 points in the esteemed Fleis Olei 2011 Guide to MARINO The origins of “La Bella Angiolina” go back centuries. Still the World’s Best Extra Virgin Olive Oils by Marco Oreggia The Marino Family produces an absolutely superb monovartietal, faithful to local traditions, Luca Bastieri and family use top - Voted one of the Top EVOO Farms and a “Made with Love” Olive Oil organic extra virgin olive oil from their own trees near the quality ingredients to recreate traditional favorites in the southeastern Sicilian city of Ferla, in the vaunted Monte Iblei sun-drenched Italian Riviera using their own, hand-harvested Antonino Mennella is a passionate young extra virgin olive oil zone. A sun-drenched depth of flavor, balanced by lively vegetal Taggiasca olives, some from trees over 400 years old. These producer from the Salerno area of Campania. With his small notes, make it both true to its terroir and extremely versatile; as olives are always in high demand due to their tenderness and 2000-tree farm he produces our limited edition Raro (‘rare’) a result the Marino farm has been awarded the Zurich-based, mild yet complex, even nutty flavor. Every jar is packed and extra virgin olive oil from a blend of pitted or “denocciolati” “Golden Olive Award” as well as outstanding ratings by the lightly suspended in olive oil as opposed to loosely floating in Ravece and Rotondella olives. He uses advanced pressing Slow Food Guide to Italian Extra Virgin Olive Oils. In addition brine. La Bella Angiolina products, including their wonderful and processing technology to provide a super extra virgin with to hand-tending their own tonda (‘Ferlese’’) olives, Katia and pasta line, are superb and customers choose them time-and- double the average content of polyphenol antioxidants and an Maurizio Marino wild gather rosemary and other herbs, and tend time-again! These flavors are Italy at its best. astoundingly low level of free oleic acid, almost the same level of freshness as an olive still on the tree. La Madonna dell’Olivo citrus trees and beehives to create a humble yet incredible line of L A ROMAGNA has a remarkably well balanced flavor profile and optimal regionally-inspired products. levels of Omega 3 and Omega 6 fatty acids, and vitamin E La Romagna was established over 50 years ago in Foligno, the tocopherols, making it a ‘double winner’-- an elixir of good MICHELE FERRANTE provincial heart of Umbria, by pasta artisan Libio Fratini. Two health and flavor. A respected RITROVO SELECTION™. In Campania’s village of Controne, in the province of Salerno, generations later, his grandson Leo carries forward his family and not far from the Greek archaeological park at Paestum, traditions with an impressive line of durum wheat and egg- MAIDA RITROVO® discovered a new heirloom bean from Michele based pastas containing the finest ingredients available (such Ferrante. Michele, a true agricoltore, or small farmer, was as Apulian durum wheat flour, and pure, filtered water). Gradual Francesco Vastolo produces these unique condiments on his invited to the prestigious 2006 edition of the Terra Madre event air-drying before packaging preserves the pasta’s hearty farm located near the ancient ruins of Paestum, Campania. in Torino - an event that is only open to a small number of structure, full flavor, and “sauce-gripping” texture. La Romagna From his array of farm-produced condiments and sott’olii, ® dedicated farmers of the world. Micheles’ thin-skinned, tender, is truly a pasta lover’s pasta and has easily earned itself a place RITROVO has chosen to introduce unique and typical and naturally sweet Controne bean needs no soaking (start in among RITROVO SELECTIONSTM. products that highlight rare regional raw materials: local olive and vegetables, fruit from southern Campania’s Cilento coast, cold water) and cooks to perfection in a few hours. His chef- and golden tomatoes from Michele Ferrantes’ own farm. friendly Hot Pepper, Snacking Peppers, and new Chickpea Flour L A SASSELLESE are revered in Italy and the U.S. A product typical to the interior of Liguria, it took RITROVO® years of research to find an amaretto of this caliber. Due to MILLER FARMS artisan production techniques, 100% natural ingredients, and As proud, fourth-generation almond growers in Modesto, the use of legendary armelline almonds, LA SASSELLESE California, Kent Miller and family tend to their orchards Amaretto Cookies stand out against their contemporaries carefully and responsibly. As a result, their almonds are a in their flavor, tenderness, and rich aromatics. 100% natural standard of excellence. When seasoned with RITROVO version is pure, delicious, and beautifully packaged. SELECTIONS™ TRUFFLE & SALT™ they are an absolutely irresistible taste phenomenon that is impossible to stop munching on! Kent Miller and RITROVO® have formed a delicious collaboration! New this year: Spicy Roasted Almonds with Controne Hot Pepper.
28 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Our Producers
P ANIFICIO VANNINI PIRANSKE SOLINE RADICI OF TUSCANY In 1932 Mario Vannini built his forno and modest bakery in Just half an hour’s drive east-southeast from Trieste in - 2002 Fancy Food Award, Silver Winner, Outstanding Product Line the village of Calenzano, in the gentle, green hills just outside northeastern Italy, the Piran saltpans (Piranske Soline) are - 2001 Fancy Food Award, Gold Winner, Outstanding Pasta, Rice, Bean, or Soup of Florence. Over the years he built a reputation for baking situated in a national park and nature preserve in southern In the Tuscan hamlet of Loro Ciuffenna, Sandra excellence, which continues to this day. Now, three generations Piran, on the Adriatic coast of Slovenia. These saltpans, Masi and her husband Viviano Venturi oversee an later, Barbara and Irene Vannini proudly continue their family comprising an interconnected series of carefully tended, amazing operation. Their 100% organic product line legacy by baking goods that “delight your senses throughout lagoon-like, shallow basins, are where the pristine, saline-rich is both regionally inspired and internationally acclaimed for its the entire day”. Adding market savvy to their baking skills, waters of the northern Adriatic are allowed to enter, evaporate, introduction of heirloom treasures to the world market, such as Barbara and Irene create products that reflect a respect and be hand-harvested. The Piran saltpans are among the the ‘Giant’ basil from the Arno valley and heirloom beans from for both tradition and innovation, incorporating Tuscan raw longest-functioning, artisan saltpans in Europe, providing the hills above Loro Ciuffenna. Masis’ further collaboration materials such as farro, Carmignano figs, and Tuscan extra healthful, flavorful, “… sea that could not return to the sky” for with RITROVO®, in transforming local dishes into ‘Ready-to- virgin olive oil to their original family recipes. over seven centuries. eat’ (‘R.T.E.’) formats, has earned her three NASFT statues During our research in Slovenia we found that these salts were and page-after-page of accolades from the U.S. specialty food P ASTA DI ALDO magnificent, at every price point. Their comparative flavor industry. All Radici of Tuscany products are certified organic. - Voted #1 egg pasta in Italy by Gambero Rosso Magazine complexity, with a hint of sweetness, owes to both high mineral Virtually every RADICI OF TUSCANY ORGANICS product - Featured on the BBC’s “The Quest for the Best.” content and low levels of otherwise bitter Sodium Chloride distributed by RITROVO® is proudly designated as one of our (NaCl). Of special note: Piranske Solines’ highest quality salt, From Ascoli-Piceno in Le Marche. This textured, full-flavored RITROVO SELECTIONS™ - with background information and known as ‘Salt Flowers’ (wordplay involving description of egg pasta is delightfully light, owing to the astute research recipe support provided at www.ritrovo.com. and total dedication of Luigi Donnari. In his tiny, self-designed the delicate, flower-like structure of each ‘grain’) is one of the facility Luigi uses top-quality basic materials such as Italian most compelling condiments that we have ever used in our RITROVO SELECTIONSTM select durum wheat and eggs from local, non-GMO feed-raised kitchen - we want to sprinkle it on everything, from salad to chickens to produce small batches of ‘the perfect pasta’ - every dessert! Without hesitation we are proud to endorse the salts of BALSAMIC VINEGAR strand with optimal shape, water content, texture, and cut. The Piranske Soline as being RITROVO SELECTIONS™. - 2009 Fancy Food Award, Gold Winner, Outstanding Vinegar result: amazing. We’ve tasted no other pasta quite like it! A RITROVO® was instrumental in creating a localized revival of In Soliera, Province of Modena, in the rich, alluvial zone ® RITROVO Exclusive. Limited quantities. production of Slovenian Refosco Red Wine Vinegar in the hills of Lambrusco di Sorbara, the Maletti family has been above Capodistria. Headed by vinegar maker Marsic Drago producing quality Lambrusco wine for generations. PECCATI DI CIACCO a team of artisan producers have hand crafted a rich, deeply Notwithstanding their success, young Davide Maletti has - 2010 Fancy Food Award, Silver Winner, Outstanding Pasta Sauce flavored red wine vinegar that can even be sipped, straight out decided to blaze a new path for his family producing an of a glass. excellent, six-year Balsamic vinegar of Modena from the wine These harvest bounty treats are produced in the village and grape musts of selected local Lambrusco and Trebbiano of Monteu Roero near Alba, a city world-famous for PRIMO PAN varietals. its enogastronomy. Each product is made in small lots according to regionally inspired recipes with prestigious - 2010 Fancy Food Award, Silver Winner, Outstanding Cookie The reason why so many tasters misjudge our RITROVO ingredients such as Alba white truffle and Barolo red wine. In the village of Battifollo on the Cuneo side of the SELECTIONS™ balsamic, produced by Maletti, as being a 10-, Careful attention is paid to maintaining freshness and Ligurian Alps, the Biga family bakes small lots of their 12-, or even a 15-year Balsamic isn’t just that it is made from homemade goodness. Peccati di Ciacco is a first choice for tantalizingly flavored biscotti according to local recipes. carefully chosen basic ingredients, without additives of any lovers of Piedmontese cuisine at its best! Due to high quality Primo Pan biscotti contain top-quality ingredients, such kind - it also owes to the innovative (and secretive) manner in and innovation some Peccati di Ciacco - RITROVO® product as eggs from small farms in the surrounding area, organic which it is aged. Our balsamic also undergoes an accelerated collaborations will be labeled as RITROVO SELECTIONS™. honey, raw cane sugar, and stone-ground local whole grain yet regulated evaporation in former wine barrels of French flours including organic corn and farro. Allier oak, resulting in a density and depth of flavor, intense aromaticity, and clean delicateness of finish that belies its age and price. As one of our surprised Italian customers exclaimed, “… but it ‘drinks like a 10-year!” RITROVO SELECTIONS™ Balsamic is super on a range of dishes, from fresh strawberries to salad greens topped with Parmeggiano Reggiano shavings to most any meat cookery. RITROVO SELECTIONS™ Balsamic is truly a cost-friendly, indispensable tool to chefs of any ability.
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 29 Our Producers
TAVOLOZZE TEN UTA COCEVOLA TRAMPETTI RITROVO SELECTIONS™ Tavolozze crackers were inspired From the sun-drenched coast of Puglia, in the province of - 2003 Fancy Food Award, Silver Winner, Outstanding Oil, Vinegar or Salad Dressing by a small, family-owned bakery we visited in the region of Andria near Bari and the famous Castel del Monte, this small- The Trampetti farm is located in the prestigious Assisi- Veneto. Collaborating with restaurateur Filippo Albertini and production, DOP extra virgin olive oil is made from 100% Spoleto hills of Umbria’s “gold coast” olive zone. There Prosecco producer/project manager Gianluca Salamon, we coratina olives. It is hand harvested and rigorously cold- Massimo Sisani, third-generation descendant of Eugenio were able to brainstorm, invent, and develop a distinctive pressed, and its classic, bold, yet balanced suite of flavors are Trampetti, and Federico Bibi, Umbrian agricultural specialist, cracker for the U.S. market as well as for select Italian kept intact by state-of-the-art milling and handling. This extra dedicate themselves to the production of one of the finest customers. Tavolozze, or ‘artist’s pallettes’, are made with virgin provides the taster with an undeniable sense of quality organic extra virgin olive oils in Italy. Same day, state-of-the- top-quality wheat flour, malted wheat flour, extra virgin olive and terroir - leading to first place honors given at the Los art processing of early hand-harvested, 100% Moraiolo olives oil, and salt, are hand-rolled and baked in small batches. Their Angeles International Olive Oil Tasting Competition. It is a true result in a monovarietal extra virgin olive oil with intense wholesome flavor, delightful crispiness, and angular, adaptable classic, bringing added dimension to both cooking and finishing. yet harmonious notes of freshly-cut grass, fresh herbs, and shape make Tavalozze the perfect, every time snack cracker artichoke. Trampettis’ high polyphenol levels (indicating quality - for munching on the run, serving with dips and spreads, or of fruit) and low free oleic acidity levels (indicating freshness) creating delicious works of ‘hors d’oeuvre art’. Tavolozze are have perennially put it at the top of all Italian extra virgin oils. prebaked in small batches to optimize their crispiness, flavor, Trampetti is unbeatable! Each bottle is silver-wrapped to protect and ‘dipability’, and we can’t stop eating them! A RITROVO freshness and its back label is harvest-dated. SELECTION™ original. Tavolozze al Tartufo are another unique RITROVO® creation, pairing Tavolozze with award- winning Casina Rossa RITROVO SELECTIONS™ Truffle & Salt. These seriously delicious crackers inspire both kitchen creativity and convenient snacking. TEN UTA CASTELLO - 2002 Fancy Food Award, Silver Winner, Outstanding Baked Good The Vercellone family has been cultivating grains for over 100 years in the heart of the Po Delta near Vercelli. Their Tenuta Castello products are certified organic; hand-weeded instead of treated by insecticides and herbicides. Further, Tenuta Castello grains are processed in traditional mills that leave much of each kernel’s substance intact without polishing or shining. The result: full flavor, structure and consistency, and a high nutrient content. Truly, a standard untouched by its peers or by other, industrial-scale grains. Artisan quality and full flavor are hallmarks of the entire Tenuta Castello line; from its unbeatable risotto rice, farro, and grissini breadsticks to its hearty polenta and innovative black rice.
30 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Bonus Recipes
Lamon Bean & Mushroom Cakes
1/2 package Fior di Maiella Lamon Beans IGP, soaked over-night Porchetta ai Funghi Misti and Grilled Fennel 1 tsp. Piranske Soline Fior di Sale 1 cup Crimini mushrooms, cleaned, stemmed, and roughly chopped 2 pork tenderloin, cleaned & marinated 1 cup Shiitake mushrooms, cleaned, stemmed, and roughly chopped 2 Tbsp. Casina Rossa “Fennel & Salt” 1 each red onion, large - 1/2 inch julienne 1 Tbsp. Ferrante Wild Dried Oregano, crushed 1/2 cup Trampetti Chef Selection or Marino Organic Extra Virgin Olive Oil 2 Tbsp. black pepper, finely ground 12 each garlic cloves, soft-braised in EVOO 1 jar Ciacco Grilled Fennel, roughly chopped 2 each eggs 1 jar Casina Rossa Funghi Misti: Mushroom Mix, roughly 3 cups Panko bread crumb, 1 cup in mixture and 2 cups for ‘breading’ chopped 2 Tbsp. or 1 jar Ciacco Bruschetta Sauce with Olives and Capers Trampetti Chef Selection Marino Organic Extra Virgin Olive Oil (EVOO) 2 Tbsp. Casina Rossa 100% Italian Pine Nuts Soak , completely submerged, in cold water over night. Fior di Maiella Lamon Beans 2 Tbsp. Parmesano Reggiano, shaved with a vegetable peeler Drain off water and place Lamon Beans in a medium sauce pot. Submerge Lamon Beans 1 Tbsp. chives, finely chopped again in twice the volume of cool water. Bring to a boil and then reduce to a simmer for approximately 45 minutes or until very tender. Clean pork tenderloins of Place garlic cloves in a very small sauce pot or sauté pan and cover with EVOO. Allow garlic to simmer on very low until soft and golden. all “silver skin” and excess fat. Marinate with EVOO, While the Lamon Beans and garlic are cooking, prepare mushrooms and heat 3 Tbsp. of the black pepper, Casina Rossa garlic oil in a large sauté pan. Sear mushrooms and allow to caramelize very well, tossing and “Fennel & Salt”, and Ferrante stirring regularly. Set aside to cool. Wild Dried Oregano. Take 3 Tbsp. of the garlic oil and heat pan again for the onion. Sear and caramelize very well, Rough chop the Ciacco adding a touch of water as needed to keep them from getting too dark. Set aside to cool. Grilled Fennel and Casina When Lamon Beans are soft, drain off water and allow to cool. Rossa Mushrooms and warm lightly in a small sauté pan. Prepare a food processor with standard blade and lightly pulse mushrooms, onions, Lamon Beans, and garlic. Mix all Pre-heat oven to 350° F. these ingredients together thoroughly in one bowl and taste, Place the Casina Rossa 100% adjusting for salt and pepper as needed. Italian Pine Nuts on a small pan, in an even layer, and toast in Add in eggs and bread crumb, mix thoroughly. Allow to rest the oven for approximately 3 to 5 minutes until golden. and chill in refrigerator for 20 minutes. Heat the EVOO in a medium sauté pan and sear the pork Form 1/4 cup scoops of the mixture into patties and then lightly tenderloins, allowing them to caramelize well on all sides, coat with dry bread crumbs. Place each one on a sheet pan. finish roasting in the oven until just about 160° F internal temperature; turning over at least once to achieve even To prepare, lightly sear in a non-stick pan with EVOO and caramelization. warm thoroughly, browning both sides. Allow the finished pork to rest for 2 minutes and slice into 1/4 Place 2 warm cakes on Ciacco Bruschetta Sauce with Olives inch medallions. and Capers. Garnish with shaved Parmesano Reggiano. Spoon a 1/2 cup of the mushroom and fennel mixture on to the Or try them as a slider “burger” with caramelized balsamic service plate and place 4 slices of the sliced pork on top. onions and Ciacco Ligurian Basil Pesto! Garnish with toasted Casina Rossa 100% Italian Pine Nuts and chives.
Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 31 Bonus Recipes
RITROVO® Pesto Bianco Black Truffle Demi-Glace Beef or Lamb Demi-Glace 1 cup Parmigiano Reggiano, finely shredded 10 lb. beef or lamb bones 1/4 cup Casina Rossa 100% Italian Pine Nuts, toasted 4 carrots, large, peeled and rough chopped 5-6 garlic cloves, slow braised in L’Ultimo Forno Local Blend Extra Virgin Olive Oil (EVOO) 4 onion, large, peeled and rough chopped 1/4 cup mascarpone cheese* 2 leeks, whites only, rough chopped 1 Tbsp. marjoram, thyme, and/or sage, finely chopped 2 leek leaves, 6 inch length of the outer green part 1/2 tsp. Piranske Soline Fior di Sale 1/2 bottle red wine 1/4 tsp. white pepper 6 oz. tomato paste 1/4 tsp. black pepper 12 Italian parsley stems, fresh 4 thyme sprigs, fresh Begin by placing garlic in L’Ultimo Forno Local Blend EVOO, 2 Marino Sicilian Bayleafs, dried submerged completely, and bring to a low simmer until cloves become slightly caramelized and translucent. Strain off garlic Finished Sauce and reserve garlic oil for use in sauté and other recipes such as salad dressings. 1 cup beef or lamb demi-glace 1 tsp. Casina Rossa Puro Tartufo 100% Dried Black Truffle Flakes, finely crushed Place braised garlic in a food processor with parmesan, Casina Rossa 100% Italian Pine Nuts, herbs, and spices. Pulse a few 1/2 tsp. Casina Rossa “Truffle & Salt” times to chop pine nuts thoroughly and bring the ingredients 1/4 tsp. black pepper, freshly ground together. The garlic will smooth out completely and create a paste with the other ingredients. Add in mascarpone and pulse a few more times, just to incorporate. Begin by laying the bones out on a sheet pan and the vegetables on a separate sheet pan. Use Pesto Bianco as a spread on Roast in a 400° F oven until very well browned. Place browned bones and vegetables in a toasted bread or toss with hot pasta large stock pot and “deglaze” each of the pans with red wine. This is done by warming the noodles; even add some ricotta to pan directly on the burners of your stove until the bits and pieces on the pan begin to bubble. the mixture and use in layers of a Carefully pour the wine over the whole area and allow to come to a boil on the surface as you lasagna dish. scrape off all the caramelized particles from the pan. Turn off heat and pour this wine mixture into the pot with the bones and vegetables. Make a “bouquet garni” with the leek greens, parsley stems, and Marino Sicilian Bayleafs *For vegan recipe, Mascarpone can by bundling them all together and tying it with butcher’s twine and add to the pot. Fill pot with be removed. cold water and allow this initial stock to simmer for at least 8 hours (24 hours is preferred for a darker, richer final product); skimming off any frothy fat that collects on the surface. Next, strain off the solids and discard them. Return stock to the stove, add in tomato paste and stir in well. Allow this mixture to reduce on medium-high heat for another 6 hours. The finished product should be approximately 2-3 cups of thick, brown demi-glace. This will keep for a week in the refrigerator or up to 6 months in the freezer. To finish the sauce, bring a cup of the demi-glace to a simmer and stir in crushed Casina Rossa Puro Tartufo 100% Dried Black Truffle Flakes, allowing to simmer on very low until well cooked into sauce. Finish with Casina Rossa “Truffle & Salt” and cracked pepper stirring well to incorporate. Use with roasted rack of lamb, grilled steaks, or game meats.
32 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com 33 photo credit NASFT
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Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com