TRADITION • INNOVATION • DEDICATION • AMORE 2014 NASFT SOFITM OUTSTANDING PRODUCT AWARDS AND NOMINATIONS Recognition by the National Association of Specialty Food Trade (NASFT) is one of the most widely regarded benchmarks of culinary excellence and indicators of success in the specialty food industry. In just thirteen years of membership in the NASFT, RITROVO® received 20 Finalist and Winner awards for products in 12 different categories.

2013 Finalist & Winner - Outstanding Pasta Sauce: RITROVO SELECTIONS™-Casina Rossa Due Formaggi Sauce

2012 Finalist & Winner - Outstanding Pasta Sauce: RITROVO SELECTIONS™-Casina Rossa Puttanesca Sauce

2010 Finalist - Outstanding Pasta Sauce: RITROVO SELECTIONS™-Ciacco Pasta Sauce with Alba White Truffle

2010 Finalist - Outstanding Cookie: Primo Pan Gluten-Free Chocolate Cookie

2010 Finalist & Winner - Outstanding Cheese and Dairy Product: RITROVO SELECTIONS™-Mt. Townsend Limited Edition “Truffle & Salt” Seastack Cheese

2009 Finalist - Outstanding Pasta, Rice or Grain: RITROVO SELECTIONS™-Casina Rossa Pannochie Pasta

2009 Finalist & Winner - Outstanding Vinegar: RITROVO SELECTIONS™ Six-Year Balsamic Vinegar

2005 Finalist - Outstanding Best Seller: La Bella Angiolina Croxetti Ligurian Pasta

2005 Finalist & Winner - Outstanding Condiment, Sauce, Salsa, Cooking Enhancer: RITROVO SELECTIONS™-Casina Rossa “Truffle & Salt”

2003 Finalist - Outstanding Oil, Vinegar or Salad Dressing: Trampetti Organic Extra Virgin Olive Oil

2002 Finalist - Outstanding Savory Condiment, Pasta Sauce, Salsa, Cooking Enhancer: La Bella Angiolina, Ligurian Basil Pesto

2002 Finalist - Outstanding Product Line: Radici of Tuscany Organic Product Line

2002 Finalist - Outstanding Baked Good, Bread, Grain or Cereal: Tenuta Castello Farro Biscotti

2001 Finalist & Winner - Outstanding Pasta, Rice, Bean or Soup: Radici of Tuscany White Bean Appetizer

MEDIA RECOGNITION RITROVO® Italian Regional Foods and RITROVO SELECTIONS™ have been featured in several media and publications including:

Bon Appetit Fortune Magazine Philadelphia Inquirer Specialty Food Magazine CA Style Gourmet Magazine Portland Oregonian The Kalamazoo Cookie Gourmet News Rosengarten Report The New York Times Magazine Daily Candy La Cucina Italiana San Diego Tribune The “O” List El Paso Times Life & Arts Sante Magazine The Oregonian Every Day with Rachael Ray Magia-Fagioli Saveur Magazine The Wine Spectator Fancy Food Magazine Martha Stewart’s Blueprint Seattle Magazine Travel & Leisure Fine Cooking Miami Herald Seattle Post Intelligencer Women’s Health Food & Wine Magazine NW Palate Seattle Times Viv Magazine Oprah Magazine SF Gate RITROVO SELECTIONS™: DELICIOUS REDISCOVERIES

RITROVO® has rediscovered its roots - bringing people together around the table to eat and appreciate high quality, regionally-focused Italian food. With the patronage of our community of customers, we help keep treasured Italian culinary traditions alive. Our producers are truly artisanal: they dedicate their lives to drawing the best products out of the land they have inhabited for generations. Lately, we’ve introduced our producers to one another for international joint ventures that create innovative variations of classic fare. The final result is a line of products that reintroduce you to the pleasure and sociability of eating. A meal with RITROVO® products is already an occasion. Buon appetito!

Contents

1-2 ANTIPASTI, SNACKS, and MEALS IN-A-JAR

3-5 BALSAMICS and ARTISAN VINEGARS

6-7 EXTRA VIRGIN OLIVE OILS

8-9 HONEY AND FRUIT BASED PRODUCTS

10-12 SALTS AND SPICES

13-15 SPREADS, SAUCES, and CONDIMENTS

16-18 PASTAS

19 PASTAS MADE FROM GLUTEN-FREE INGREDIENTS

20-21 GRAINS, LEGUMES, AND NUTS

22 CRACKERS

23-24 COOKIES, CHOCOLATES, and OTHER SWEETS

25 BONUS RECIPES

26-28 OUR PRODUCERS

New Products

“Truffle & Salt” Mini 50002RIT / 50003RIT Lambrusco Red Wine Vinegar 1602BALS Quadrì Rosemary Snack Crackers 5604TAVO Aged Balsamic - mini 1501BALS Large Spelt Pretzels with Piran Sea Salt 8909SOLN Rigatoni Pasta 1120ULTI Amaretti Cookie Crumble Bark with Dark Chocolate Maranello Corn Stone Ground Polenta 6001TERR Shelled Sicilian Pistachios 5110MAJA / 5111MAJA 14001DIT Matera Friselle Crackers 2124ULTI Spicy Balsamic - mini 1502BALS Barley, Orzo Mondo 10070FER Mediterranean Chocolate Collection 8900SOLN Spicy Balsamic 1310BALS Biancoperla White Corn Polenta, Slow Food Presidio 6002TERR Mozzafiato 80020MILL Sweet Controne “Goathorn” Pepper Powder 20001FER Chef’s Selection EVOO 100 ml 11104ETR Myrtle Leaf, Ground In Jar 10072FER Sweet Red Pepper 5106MAJA Corn-Rice Pappardelle 80113CAS Myrtle Leaf, Whole In Jar 10071FER Three Cheese Polenta 5109MAJA Corn-Rice Spaghetti 80114CAS Organic Balsamic 1410BALS Torrone Bar with Almonds 12304ADI Cremino with EVOO and Sea Salt - Mini 11001GUI Organic Bergamot Oil 50001RIT Trebbiano White Wine Vinegar 1601BALS Dessert Balsamic - mini 1504BALS Organic Cherry Blossom Honey 12303ADI Tuscan Fig Bread with Almonds 5008VANN Famiglia Extra Dense 23008MAL Organic Orange Flower Honey 12302ADI Tuscan Sweet with Orange and Chocolate 5009VANN Flower Trio 1105CAS Organic Sicilian Almond Paste 3100STRAM White Balsamic with Citrus - mini 1503BALS Folgie di Carciofo, Artichoke Leaf Pasta 80103CAS Organic Sicilian Pistachio Cream 3101STRAM Wild B(o)ar Indondesian Dark Chocolate Candy Bar 3102HAGE Gluten-Free Buckwheat-Corn Shells, “Lumache” Pear Balsamic 17100ACE Wine Knots Crackers 2123ULTI 80112CAS Perline Beans 3000ULTI WuWanWo Harmonious Soy Sauce 60001RIT Hand-Made Grissini 6000TAVO Pisciotella-Picholine EVOO LTD WuWanWo Rich Soy Sauce 60002RIT Hot Pepper Flakes 5105MAJA Quadrì Classic Snack Crackers 5603TAVO

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

Antipasto delle Casa Snacking Olives with Lemon Snacking Olives with Truffle Sweet and savory variation of our ready-to-eat Tender green olives from Abruzzo packed in olive Tender green olives from Abruzzo packed in olive giardiniera. Blend of Mediterranean vegetables, oil. Notes of bright citrus. Complements cooked oil. Savory, earthy undertones of truffle. By Casina Italian pine nuts, and raisins. dishes and martinis. By Casina Rossa. Rossa. Adaptable to pastas, salads, side 18100CAS • 10 oz.• 6/cs 18101CAS • 10 oz. • 6/cs dishes, and garnishes. By Casina Rossa. 88000CAS • 10 oz. • 6/cs

Snacking Olives with Hot Pepper Mushroom Mix Caperberries in Prosecco Tender green olives from Abruzzo packed in olive Musk, chiodini, and porcini mushrooms flavored with Caperberries immersed in brightly-flavored wine. oil. Balanced spiciness. By Casina Rossa. herbs. Marinated and packed in olive oil. Well-suited Garnishes meats, poultry, cheese, crackers, and 18102CAS • 10 oz. • 6/cs to sauces. By Casina Rossa. antipasti. A welcome companion 14009CAS • 10 oz. • 6/cs for wine, beer, and martinis. By Casina Rossa. 80102CAS • 6.3 oz. • 12/cs

Sundried Tomato Rolls Stuffed Hot Cherry Peppers with Pecorino Cheese Cherry peppers stuffed with pâté of garden Aged pecorino rolled into Apulian sundried tomatoes vegetables, olives, tuna, anchovy, capers, and and seasoned with Mediterranean herbs. Preserved herbs. Preserved organically in EVOO. Accents organically in EVOO. Delightful steak, cheese, and Caesar alone as well as in pasta. By salad. By Casina Rossa. Casina Rossa. 14014CAS • 10 oz. • 8/cs 14017CAS • 10 oz. • 8/cs

Antipasto in EVOO Baby Artichokes Savory, seasonal blend of eggplant, peppers, baby Tender, lightly seasoned Campanian artichokes. Ready-to-eat; preserved artichokes, pumpkin, zucchini, celery, and Leccino in EVOO. Suggested for appetizers, veggie kabobs, olives in vinaigrette. Suggested as a condiment for pasta, or oven-roasting. By Maida. pastas, salads, or pizza. 9302MAD • 6.35 oz. • 12/cs By Maida. 9303MAD • 3 liter • each 9313MAD • 6.35 oz. • 12/cs

Cilento White Figs in Vinaigrette Chicory Grilled Fennel Tender baby white figs quartered and immersed in Wild chicory naturally preserved in EVOO. Adds Grilled fennel immersed in white wine vinaigrette. light white wine vinaigrette. Suited for charcuterie dimension to pasta dishes and bruschette. By Complements blue cheese, sliced meats, and plates, cheese platters, or cooked pork. By Maida. Maida. smoked fish. By I Peccati di 9100MAD • 6.35 oz. • 12/cs 9304MAD • 6.35 oz. • 12/cs Ciacco. 6036CAJ • 10 oz. • 6/cs

Page 1 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

Tuscan Artichokes Tuscan White Bean Appetizer Chianti Baby Chickpeas Pleasantly firm, lightly seasoned baby artichoke sofi™ Gold Award: Outstanding Pasta, Rice, Bean or Soup: Tender baby chickpeas from Chianti. Ready-to-eat; hearts marinated and packed in extra virgin olive Heirloom Cannellini beans from the province of packed in extra virgin olive oil with a sage leaf. oil. Suggested for a vegetarian Lucca. A staple of Tuscan cuisine. Ready-to-eat; Ready-to-eat format works well for carpaccio or in a farro salad with Packed in extra virgin olive oil and salads and antipasti. By Radici of cherry tomatoes and extra virgin a sage leaf. Complements tuna Tuscany. olive oil. By Radici of Tuscany. dishes and bruschette. Limited 3015RAD • 13 oz. • 12/cs 3005RAD • 10 oz. • 12/cs Availability. By Radici of Tuscany. 3014RAD • 13 oz. • 12/cs

Chickpea “Shaker” Vinaigrette

1/2 jar Radici Chianti Baby Chickpeas 1 tsp grain mustard 1/4 cup Piranske Soline Refosco Red Wine Vinegar 1/2 cup Trampetti Organic EVOO tiny pinch Controne Red Pepper Flakes Piranske Soline Sea Salt (to taste) Poached Halibut Cheeks in Sicilian Lemon EVOO ground pepper (to taste)

1-1/2 cups Casina Rossa EVOO with Sicilian Lemon Add mustard, Red Wine Vinegar, oil, Sea 1/2 cup white wine Salt, and pepper right into the half jar of 5 each halibut cheeks, large (or 6 small) Chianti Baby Chickpeas and secure 2 tsp Casina Rossa Fennel & Salt lid well. Shake! When the mixture is well 3 Tbsp Casina Rossa Caperberries in Prosecco, stemmed & rough emulsified carefully remove lid and taste. chopped Adjust seasoning to taste. Serve spooned 3 Tbsp Casina Rossa Olives in Lemon, pitted over bruschetta, alongside Quadri Crunchy Snack Crackers, salads, or even pour over slices of fresh mozzarella and Begin by pouring 1 cup of Sicilian Lemon EVOO in a small sauce pot tomatoes! and bring just to a low simmer. Gently place cleaned halibut cheeks into oil, allow to poach until no longer translucent and they are firm to the touch (approx. 10-12 minutes depending on the size). Turn off heat and set aside to cool. Use tongs to remove halibut from oil. To prepare for service, begin by bringing a medium sauté pan to a medium heat with 2 Tbsp of Sicilian Lemon EVOO. Lightly sear the halibut cheeks, then deglaze with white wine, allow to reduce by half. As the wine is reducing, add in Fennel & Salt. Present with a tsp of chopped Caperberries and Lemon Olives as a garnish. This mixture can be served over freshly cooked lentils, La Romagna Pasta, Farro or Black Rice.

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Page 2 Balsamics and Artisan Vinegars

NEW! Famiglia Extra Dense NEW! Organic Balsamic NEW! Spicy Balsamic Balsamic Rich, balanced balsamic made with USDA-certified Infused with hot pepper. Adds vivacity IGP-certified balsamic of Modena. Greater organic Lambrusco grape must. Mellow acidity to sauces, Asian dishes, barbecued reduction and flavor intensity. Use makes it a natural complement for vegetables, meats, and lighter fare. By for plate decoration, meat dishes, a wide range of dishes, such as Balsam. cheese plates. By RITROVO strawberries, salad greens with 1310BALS • 8 oz. • 6/cs SELECTIONS™. Parmigiano Reggiano, and almost 23008MAL • 250 ml • 6/cs any meat dish. By Balsam. 1410BALS • 8.5 oz. • 6/cs 1411BALS • 5 liter • each

NEW! Lambrusco NEW! Trebbiano NEW! Mini Balsamics Boxed Set Red Wine Vinegar White Wine Vinegar A package that includes all four of our mini- Full-bodied and complex flavor from Crisp and lively flavor, pressed from balsamics - Aged, Spicy, White, and Dessert. A 100% Lambrusco grapes. Great with Trebbiano and Sauvignon Blanc great gift for food meat dishes, salads, and marinades. grapes. Great with salads, marinades, lovers. Boxed By Balsam. and ceviche. By Balsam. sets available 1602BALS • 8.45 oz. • 6/cs 1601BALS • 8.45 oz. • 6 /cs by request. By Balsam. 4 x 1.69 oz. • $25.00 / box

NEW! Aged Balsamic - mini NEW! Spicy Balsamic - mini Spicy Balsamic BBQ Glaze Deepens flavor and adds character to cheese Infused with hot pepper. Adds vivacity to sauces, 2 Tbsp Trampetti EVOO plates, main dishes, and general cookery. Try with Asian dishes, barbecued vegetables, meats, and 1/2 cup yellow onion, diced grilled steak. By Balsam. lighter fare. By Balsam. 6 each garlic cloves, rough chopped 1 cup tomato paste 1501BALS • 1.69 oz. • 12/cs 1502BALS • 1.69 oz. • 12/cs 1/2 cup tomato sauce 3 Tbsp Worcestershire sauce 1/4 cup molasses 1 Tbsp whole grain mustard 2 Tbsp lemon juice 1 cup Water 4 Tbsp Spicy Balsamic Vinegar, or to taste 1/2 tsp black pepper, freshly ground

NEW! Dessert Balsamic - mini NEW! White Balsamic with Citrus - 1. Heat Trampetti EVOO in a stainless Enhances flavor and adds dimension to desserts, mini saucepan over medium heat. Add onion and fruit, and a wide variety of dishes. Try with ice cream Accentuates flavor and adds freshness to salads, garlic. Cook until softened but not brown, about 4 minutes. or panna cotta. By Balsam. fruit dishes, and a wide variety of dishes. Try with fresh ceviche. By Balsam. 2. Stir in tomato paste, tomato sauce, 1504BALS • 1.69 oz. • 12/cs Spicy Balsamic Vinegar, Worcestershire 1503BALS • 1.69 oz. • 12/cs sauce, lemon juice, molasses, brown sugar, grain mustard, black pepper, and 1 cup of water then bring to a boil. Reduce heat to low and let sauce simmer uncovered until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick add a little more water. 3. Remove barbecue sauce from the heat BEVIVO™ Rosso Drinking Balsamic BEVIVO™ Bianco Drinking Balsamic and taste for seasoning, adding salt to taste and more Spicy Balsamic Vinegar and/ Aperitif concentrate featuring a blend of Aperitif concentrate featuring a blend or brown sugar as necessary as the sauce balsamic vinegar, apple cider vinegar, and of white grape must, Italian apple cider should be highly cherry juice. Combine with juice, spirits, vinegar, and Italian lemon juice. Combine seasoned. or sparkling water to make cocktails with juice, spirits, or sparkling water to 4. Transfer BBQ and digestives. Concentrated: one 16.8 make cocktails and digestives. One 16.8 sauce to a serving bowl and serve ounce bottle makes at least ½ gallon of ounce bottle makes ½ gallon of beverage. warm or at room beverage. By Balsam. By Balsam. temperature. The 12001BALS • 500 ml • 6/cs 12002BALS • 500 ml • 6/cs sauce will keep, tightly covered, in the refrigerator for several weeks.

Page 3 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Balsamics and Artisan Vinegars

Piedmont Balsamic Refosco Vinegar Pomegranate Wine Vinegar Aromatic Piedmont-style balsamic from Slovenian vinegar made from an Blend of Montepulciano red wine vinegar concentrated Barbera wine grapes. indigenous wine varietal. Unfiltered and pomegranate juice from Trentino in Barrel-aged 2 years and lightly sweetened and unpasteurized to maintain typicity. Northern Italy. Balanced ‘sweet-and-sour’ with elderflower and acacia. Complements Richness of color, body, and flavor makes style condiment ideal for brightening salads salads, cheese plates, and meat dishes. it ideal for salads, pickling, aperitifs, as well as structured dishes. Whisk with By I Peccati di Ciacco. and deglazing roasted meat dishes. By EVOO and a dash of Sweet & Salt to make 6060CAJ • 100 ml • 12/cs Piranske Soline. dressing or marinade. By Feudo Delle 89060SOLN • 500 ml • 12/cs Ginestre. 0910FEU • 250 ml • 6/cs

Mosto Cotto Mosto Cotto with Amarena Cherry Six-year Balsamic Made from the concentrated must Grape must blended with Amarena sofi™ Gold Award: Outstanding Vinegar of Montepulciano grapes. Good for cherry juice. Intense fruit flavors for salad Produced from wine and grape must of braised meats, ricotta, and vegetable dressings, cheese, cold-cuts, grilled Lambrusco and Trebbiano grape cookery. Try stirring it into hot water meats, and desserts. By Feudo Delle varietals. Aged in an accelerated evaporation process in wine barrels for a digestive. By Casina Rossa. Ginestre. of French Allier oak. Aromatic, dense, 14070CAS • 8.8 oz. • 6/cs 0940FEU • 250 ml • 6/cs and rich flavor with a clean delicate finish. Superb with fresh strawberries, salad greens, and meats. By RITROVO SELECTIONS™. 23001MAL • 250 ml • 9/cs 23002MAL • 5 liter • each 12-year Balsamic Produced from wine and grape must of Lambrusco and Trebbiano grape varietals. Aged 12 years in the tradition of Modena. Adobo Simmer Sauce for Chicken Aromatic, dense, and rich 1/4 cup Trebbiano White Wine Vinegar flavor with a clean delicate 1/4 cup BEVIVO™ Rosso finish. Superb with fresh ® strawberries, salad greens, 1/2 cup WuWanWo-RITROVO Soy Sauce and meats. By RITROVO 3 Tbsp brown sugar, dark SELECTIONS™. 4 garlic cloves, sliced 1 tsp Ferrante Hand-Ground Controne Hot Pepper 23004MAL • 100 ml • each 2 Marino Sicilian Bay Leaves 3 chicken legs 3 chicken thighs 25-year Balsamic 2 cups chicken broth Produced from wine and grape must of Lambrusco 3 Tbsp arrowroot and Trebbiano grape varietals. Aged 25 years in 2 Tbsp fresh lime juice (from 1 large lime) the tradition of Modena. Aromatic, dense, and rich Piranske Soline Sea Salt flavor with a clean delicate black pepper, freshly ground finish. Superb with fresh 2 Tbsp chopped fresh parsley and cilantro strawberries, salad greens, lime wedges and meats. By RITROVO SELECTIONS™. In a large bowl, whisk together the 23005MAL • 100 ml • each Trebbiano White Wine, BEVIVO™ Rosso, Soy Sauce, brown sugar, garlic, lime juice, Controne Hot Pepper, and Bay Leaves. Place chicken pieces in the marinade Aged Balsamic, making sure to coat and cover the chicken. Rossini Private Label Refrigerate for at least 2 to 3 hours, mixing A less expensive version of our best selling the chicken around and turning over once or twice. balsamic. Bright acidity and Pour chicken and marinade into a large rondo or wide pasta pot and add balanced sweetness from chicken broth. Bring liquid to a boil and then reduce the heat to a simmer Lambrusco and Trebbiano grapes. and allow to cook for about an hour, depending on the size of the pieces. Square bottle allows for simple Take out the chicken and set aside, turn heat up to a light boil and whisk in Private Labeling. By RITROVO the arrowroot. Allow to simmer until the sauce reduces a bit and thickens. SELECTIONS™. Adjust seasoning, add a pinch of Sea Salt, pepper, and garnish with 23007MAL • 250 ml • 6/cs chopped parsley, cilantro, and lime wedges. Serve on steamed rice.

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Page 4 Balsamics and Artisan Vinegars

NEW! Pear Balsamic White Balsamic Apple Balsamic Balsamic from a base of pears. Intense Barrel-aged vinegar from northern Vinegar based on apple instead of grape flavor. Recommended for rich salads, Italian Trockenbeerenauslese wine must. Aged in oak for up to five years. cocktails, cheese plates, and de-glazing grapes. Aromatic notes of sweet apples Compliments desserts and meats. By chicken. By Acetorium. and raisins. Compliments fruit plates, Acetorium. 17100ACE • 250ml • 10/cs vegetable dishes, poached halibut, or 17004ACE • 250 ml • 10/cs chicken. By Acetorium. 17030ACE • 250 ml • 10/cs

Barolo Vinegar Gewurtztraminer Vinegar Chianti Vinegar Made from Barolo DOCG wine of Piedmont. Aromatic but mild vinegar from Alsatian Red wine vinegar made from Tuscan Compliments meat, game, cheese, and Gewurtzraminer grapes. Compliments Chianti grapes. Lively, fruity, and colorful. marinades. By Acetorium. seafood, complex salads, aperitifs, and Compliments grilled meats, game, ribollita, 17003ACE • 250 ml • 10/ cs cocktails. By Acetorium. and panzanella. By Acetorium. 17012ACE • 250 ml • 10/cs 17002ACE • 250 ml • 10/cs

Pinot Grigio Vinegar Raspberry Vinegar Chestnut Honey Vinegar Crisp, bright, and balanced wine vinegar. Rich vinegar from summer raspberries of Mildly nutty vinegar, with a light, floral Compliments meats, salads, and seafood. Alto Adige. Its mildness and subtle fruit bouquet and delicate sweetness. By Acetorium. flavors improve salad dressings, fruit and Compliments creamed soups, squash, 17001ACE • 250 ml • 10/cs vegetable dishes, crudo preparations, and root vegetables, and sweet dishes. By sliced meats. By Acetorium. Acetorium. 17031ACE • 250 ml • 10/cs 17005ACE • 250 ml • 10/cs

Black Currant Vinegar Cherry Vinegar Tomato Vinegar Deep flavors of black currants. A natural for beef Directly converted from cherry wine. Made from Mediterranean tomatoes. Complements and game as well as carpaccio and Dark hues and a complex flavor profile. vinaigrettes, caprese salads, and heirloom basaola. By Acetorium. Complements savory dishes, marinades, tomatoes. By Acetorium. 17015ACE • 250 ml • 10/cs salad dressings, and desserts. By 17006ACE • 250 ml • 10/cs Acetorium. 17011ACE • 250 ml • 10/cs

Blackberry Vinegar Fig Vinegar Truffle Balsamic Vinegar Complements meat dishes, marinades, Fig wine converted to vinegar without Balanced blend of Piedmont grape must, cold cuts, salads with nuts and berries, fruit infusions or additives. Good for marinating, sweet floral syrup, and Alba white truffle. Try sorbets, and desserts. By Acetorium. seasoning, and finishing. Complements mixing with EVOO or truffle oil to make salad 17020ACE • 250 ml • 10/cs salads, desserts, and seafood. By dressing. By I Peccati di Ciacco. Acetorium. 6301CAJ • 100 ml • 12/cs 17008ACE • 250 ml • 10/cs

Page 5 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Extra Virgin Olive Oils

NEW! Chef’s Selection EVOO NEW! Organic Bergamot Oil NEW! Pisciotella-Picholine EVOO LTD RITROVO® exclusive. Silky yet bold extra virgin Citrusy EVOO pressed from Umbrian Exclusive to the south of Cilento, Campania. olive oil from local late-harvest Caninese Moraiolo olives and aromatic Bergamot Blend of Pisciotella and Picholine olives. High in olives. Available for Private Label. By from Calabria’s unique coastal antioxidants. Mild with a distinctive polyphenol Colli Etruschi. microclimate. Pairs with seafood, summer “punch.” Limited 11104ETR • 100 ml • 12/cs salads, marinated tofu, Feudo delle Production. By Ginestre’s pomegranate vinegar, and Madonna dell’Olivo. balsamic. By RITROVO SELECTIONS™. 3102MADD • 250 ml • 50001RIT • 8 oz. • 12/cs 12/cs

Alba White Truffle Oil EVOO with Black Truffle EVOO with Sicilian Lemon Balanced, aromatic EVOO with Produced by traditional farming methods. Uses EVOO from Gentile, Intosso, and slices of white Alba truffles. the oil of Gentile, Intosso, and Ghiandaro Ghiandaro olives pressed with Sicilian Suggested for casseroles, olives mixed with black truffle. Fine fruit-herb lemons. Suggested for salads, seafood, vegetable dishes, soups, gravies, balance makes for a versatile EVOO. By and marinades. By Casina Rossa. meats, and sauces. By I Peccati di Casina Rossa. 14025CAS • 500 ml • 12/cs Ciacco. 14027CAS • 100 ml • 6/cs 99000CAS • 5 liter • 4/cs 6061CAJ • 100 ml • 12/cs 6161CAJ • 250 ml • 12/cs

Casina Rossa EVOO White Truffle Oil Fruity, well-balanced EVOO from 100% natural EVOO directly infused with Gentile, Intosso, and Ghiandaro white truffles. Aromatic and organic. By olives. Made with traditional Casina Rossa. harvesting and modern pressing 20111CAS • 100 ml • 6/cs methods. Fine fruit-herb balance adapts well to varied use. By Casina Rossa. 14024CAS • 500 ml • 12/cs 14023CAS • 750 ml • 12/cs 14026CAS • 5 liter • 4/cs

Colli Etruschi Organic EVOO Colli Etruschi EVOO Certified organic monovarietal EVOO Featured in the Guide to Italy’s Top EVOOs 2002-2005. from local caninese olives. Grassy, Made from 100% Caninese olives. Bold, peppery, and rich in antioxidants. By fruity, and versatile. Adds definition to Colli Etruschi. antipasti, pasta, vegetables, and meats. 30100ETR • 500 ml • 6/cs By Colli Etruschi. 11100ETR • 250 ml • 12/cs 11101ETR • 750 ml • 12/cs 11109ETR • 5 liter • 4/cs

Chef’s Selection EVOO Colli Etruschi DOP EVOO DOP Riviera “Dolci Moliture” EVOO RITROVO® exclusive. Silky yet bold extra Tuscan-like blend of Caninese, Leccino, and “Sweet press” EVOO produced from local late- virgin olive oil from local late-harvest Frantoio olives from the province of harvest Taggiasca olives. Velvety-smooth Caninese olives. Also available in mini size Viterbo. Bold, elegant flavor. Available for with an almond finish. Suggested for salads, for sampling. Available for Private Label. Private Label. By Colli Etruschi. baked goods, desserts, seafood, pestos, By Colli Etruschi. 11102ETR • 500 ml • 12/cs and meat sauces. By La Bella Angiolina. 20100ETR • 500 ml • 12/cs 11001BEL • 500 ml • 6/cs

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Page 6 Extra Virgin Olive Oils

Raro EVOO Itran’s EVOO DOP Chianti Classico EVOO Voted 96 out of 100 points in Flos Olei’s 2011 Guide A RITROVO SELECTION™. Made Certified DOP and organic. Gold-green to the World’s Best EVOOs • Voted one with state-of-the-art olive pressing color, with aromas rich in artichoke and of the Top EVOO Farms and a “Made technology. Low acidity (0.12%), high- rosemary. Balanced, complex flavor that with Love” Olive Oil antioxidant (491 mg/kg) EVOO from begins with fresh herbs and finishes with Remarkably well-balanced flavor profile 100% pitted Itrana olives. Floral and sweet almonds and pepper. Three-olive and optimal levels of Omega 3 and bright on the nose, with an elegant blend that is especially suited to Tuscan Omega 6 fatty acids, as well as vitamin and highly persistent flavor profile. By cuisine. By Mannucci-Droandi. E tocopherols. By Madonna dell’Olivo. Madonna dell’Olivo. 21001MAN • 500 ml • 6/cs 10099FER • 500 ml • 6/cs 10100FER • 500 ml • 6/cs

Marino Organic EVOO Tenuta Cocevola DOP EVOO Local Blend EVOO Made in the Monte Iblei zone of Small-batch DOP EVOO from southern Puglia. Hand- Balanced blend of Majatica, Ogliarola, and southeastern Sicily. Contains 100% Tonda harvested and cold-pressed from Coratina olives from Lucania, Basilicata. Iblea olives. Early-harvest, organic, and 100% Coratina olives. Estate-quality Cultivated locally and pressed in small small-batch. By Marino Organics. oil with the exclusive Terra di Bari batches. Useful for cooking as well as 11101MAR • 500 ml • 6/cs DOP designation. Buttery, smooth, finishing. By L’Ultimo Forno. and bold. Made from 100% Coratina 1117ULTI • 500 ml • 12/cs olives. By Tenuta Cocevola. 20081COCE • 250 ml • 12/cs 20082COCE • 750 ml • 12/cs 20085COCE • 5 liter • 4/cs

Organic Umbrian EVOO Trampetti EVOO Aioli sofi™ Silver Award: Outstanding Oil, Vinegar or Salad Dressing: Pressed from Moraiolo olives. Intense 2 egg yolks and harmonious aromas of freshly-cut 2 garlic cloves, minced grass, herbs, and artichoke. Early har- 1/2 tsp. Piranske Soline Refosco Red Wine Vinegar vesting ensures high polyphenol levels 1 cup Trampetti EVOO and an extremely low level of free oleic 1 Tbsp. warm water acid acidity, which indicates healthful- 1 Tbsp. fresh lemon juice ness and freshness. By Trampetti. pinch of Piranske Soline Sea Salt 4007TRA • 500 ml • 12/cs pepper to taste 4002TRA • 750 ml • 12/cs In a medium stainless bowl add in yolks, garlic, Refosco Red Wine Vinegar, Sea Salt, and pepper and whisk together very well. Start the emulsification with just a few drops of Trampetti EVOO and keep whisking. Then add in the remaining EVOO in a very small stream, Chefs’ Selection EVOO allowing the EVOO to be incorporated as you whisk (Leccino, Frantoio) vigorously. When all the EVOO is added and the mixture resembles a smooth light yellow mayonnaise, whisk in Pressed from a classic middle-latitude the warm water and lemon juice. Taste and adjust salt duo of Leccino and Frantoio olives. Totally and pepper as needed. organic. For cooking as well as finishing. By Trampetti. 4008TRA • 500 ml • 12/cs 4005TRA • 5 liter • 4/cs

Page 7 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Honey and Fruit Based Products

NEW! Organic Orange Flower Honey NEW! Organic Cherry Blossom Organic Rosemary Honey Light, floral honey with springtime aromas of citrus Honey Traditional Mediterranean honey. Raw, organic, and and white flowers. Organic. Try in black or green Light honey with gentle tones of fruit and dried unfiltered, with an intense aromatic profile. Use for tea, drizzled over cheese, or on tea. Organic. Suggested for tea, cheese plates, baking, toast, and pancakes and biscuits. By ADI cheese plates, and pastries. By pastries. By ADI Apicoltura. Apicoltura. ADI Apicoltura. 12300ADI • 8.8 oz. • 12/cs 12302ADI • 8.8 oz. • 12/cs 12303ADI • 8.8 oz. • 12/cs

Organic Lupinella Honey Aranciata Saffron & Acacia Honey Unfiltered and organic monovarietal honey. Lovely Known in Sicily as “Arabian Nougat.” Strips of Light, delicate Acacia honey blended with threads of floral honey made from fragrant Abruzzo mountain Sicilian orange peel candied in honey. Complements saffron. Complements aged cheeses, ice cream, or blossoms. Limited Harvest. By ADI baked goods, cheeses, even roasted chicken or scallops. By Casina Rossa. Apicoltura. and cocktails. By 14037CAS • 3.5 oz. • 12/cs 12301ADI • 8.8 oz. • 12/cs Bonajuto. 1010BONA • 7 oz. • 16/cs

Honey & Hot Mostarda d’Uva Fig Jam Silky Acacia honey mixed with hot pepper. Subtle Chutney of slow-boiled pears, figs, quince, pumpkin, Wholesome, sweet fig conserve. Delicate, spiciness. Complements cheeses, desserts, and nuts, and Barbera grapes. Versatile and flavorful. handmade. Complements barbecue. By Casina Rossa. Traditionally paired with yogurt, meats, poultry, and 14500CAS • 3.5 oz. • 12/cs polenta, cheeses, and meats. cheese. By Feudo Delle By Il Mongetto. Ginestre. 2002MON • 7.7 oz. • 12/cs 0930FEU • 8 oz. • 6/cs 2003MON • 1 liter. • 6/cs

Montepulciano d’Abruzzo Pomegranate Crema di Torrone: Torrone in a Jar Grape Conserve Blood Orange Syrup A RITROVO SELECTION™. Piedmontese hazelnut 70% fruit jam with rich consistency and depth of Reduced pomegranate juice balanced with a torrone (nougat) blended with honey and crushed flavor. Complements wine- touch of blood orange juice. hazelnuts. A rich, nutty dessert cheese pairings, poultry Refreshing and sweet. topping suited to biscotti, baked sauces, grilled meats and Complements savory foods goods, fruit, and ice cream. By I game, cheesecake, and panna and desserts. By Feudo Delle Peccati di Ciacco. cotta. By Feudo Delle Ginestre. Ginestre. 7000CAJ • 3.17 oz. • 6/cs 0901FEU • 7.7 oz. • 6/cs 0905FEU • 7.7 oz. • 6/cs

Truffle Honey Oven-dried Figs with Barolo Nebbiolo Grape Chutney (Cugna) A refined and balanced version of a classic Sweet whole figs flavored with Barolo, “the King of Sweet, chunky condiment made from figs, pears, condiment. Rich Millefiori honey Wines”. An elegant companion for cheese plates nuts, and Nebbiolo grapes. Suited for lamb and with a delicate slice of black and meat dishes. By I pork glazes as well as cheese truffle. Subtle sweet and umami Peccati di Ciacco. plates. By I Peccati di Ciacco. flavors to complement cheese 6013CAJ • 10.58 oz. • 6002CAJ • 7 oz. • 6/cs plates. By I Peccati di Ciacco. 6/cs 6021CAJ • 1 liter. • 6/cs 6041CAJ • 4 oz. • 6/cs

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Page 8 Honey and Fruit Based Products

Amarena Cherry Jam Tropea Onion Pear-Moscato Wine Jelly Crushed dark cherries from Morra in Piedmont. Rich Balsamic Vinegar Jelly Delicate aromas and fresh flavors. Made from ripe texture similar to chutney. Elegant accompaniment Puréed southern Italian torpedo pears and Moscato wine grapes. Ideal with cheese for breakfast pastries, cheese onions and balsamic vinegar. plates, sliced meats, and panna plates, and meats. By I Peccati di Bold flavors to complement cotta. By I Peccati di Ciacco. Ciacco. cheese, pâtés, pork, and 6062CAJ • 4 oz. • 6/cs 6150CAJ • 11.65 oz. • 6/cs potatos. By I Peccati di Ciacco. 6023CAJ • 4 oz. • 6/cs

Wildflower Honey Chestnut Honey Sunflower Honey with Pollen & Royal Jelly A chestnut forest near Dr. Pescia’s farm provides the Sweet with earthy tones indicative of terroir. A Richly-flavored, almost creamy honey. Contains terroir for this bronze-colored honey. Potent, molas- complex honey that complements tea and coffee. By pollen and royal jelly, two ses-like bouquet and flavor. Dr. Pescia. ancient “superfoods” with a Pourable consistency ideal 9011HON • 17 oz. • 12/cs multitude of health benefits. for finishing cheese plates. By Dr. Pescia. Also suggested for roasted 9020HON • 8 oz. • 12/cs squash, pumpkin soup, and meats. By Dr. Pescia. 9003HON • 17 oz. • 12/cs

Blackberry Honey Sulla Honey Cardoon Flower Honey Rare, lush honey from Tuscan autumn blackberries. Honey from Tuscan legumes. Light and delicate, Balanced, floral flavors with a hint of bitterness. Fine Deep flavor. Suggested for fruit desserts, breads, with a velvety texture. Suggested for sauce crystals. Complements meat marinades and hard meats, and game. By Dr. reductions, tea, and coffee. sheep’s milk cheese. Pescia. By Dr. Pescia. Available seasonally. By 9004HON • 9 oz. • 12/cs 9001HON • 17 oz. • 12/cs Dr. Pescia. 9009HON • 9 oz. • 12/cs

Acacia Honey Wild Heather Honey Corbezzolo Honey From a national park in northeastern Tuscany. Gathered from fields of wild heather on the Very rare. Decidedly bitter flavor with sweet Golden, liquid honey with strong floral notes. Mediterranean coast. Slightly crystalline structure. aftertaste. Complements seasonings and cheese. Suggested for glazes for Intense but balanced suite By Dr. Pescia. game and poultry, as well of flavors. Suggested for 9006HON • 8.8 oz. • 12/cs as desserts and pastries. desserts such as panna By Dr. Pescia. cotta, ice cream, and 9005HON • 17 oz. • 12/cs semifreddo. By Dr. Pescia. 9002HON • 17 oz. • 12/cs

Organic Quince Jam Organic Chianti Red Wine Jelly Orange Mousse Smooth, refreshing compote made from organic Arno Valley apples slow-cooked with spices and Puréed Sicilian oranges with cane sugar. Freshness quince. Complements pastries, cheese plates, Chianti. Dense and fresh preserved organically. Brightens cheese, meat sorbets, and other desserts. By chutney. Complements glazes, and desserts. By Radici of Tuscany. cheese, sauces, meats, and Radici of Tuscany. 3036RAD • 7 oz. • 12/cs poultry. By Radici of Tuscany. 3037RAD • 7 oz. • 12/cs 3050RAD • 8 oz. • 12/cs

Page 9 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Salts and Spices

NEW! “Truffle & Salt” Minis NEW! Flower Trio: Miniature single-serving packs of “Truffle & Salt”. Gives Fiori & Salt, Tutti Fiori, Chamomile Syrup customers a low-commitment way to sample an award- A versatile trio of flower-based condiments. winning condiment. Also a lifesaver for unforeseen gustatory Fiori & Salt: Aesthetically appealing mix of sea predicaments. By Casina Rossa. salt and ten types of edible flowers. 50002RIT • 0.8 oz. • 50/cs Tutti Fiori: Edible flower petals for stylish, colorful 50003RIT • boxed • 75 pc./box garnishes. Can also be used for baking. Chamomile Syrup: Sweet floral syrup for use in teas, desserts, yogurts, and ice cream. By Casina Rossa. 21105CAS • 2.31 oz. boxed set • 12/cs

NEW! Italian Myrtle Leaf, Ground or Whole NEW! Sweet Controne Famed Mediterranean herb with a flavor similar to bay leaf and juniper. “Goathorn” Pepper Powder Suggested for roasted and stewed meats, as well as farro, whole grains, Lightly ground Controne “goathorn” peppers. Add and vegetables. By Michele Ferrante. sweetness and depth to stews, pastas, and soups. By 10072FER • 1.06 oz. • 12/cs Ground Michele Ferrante. 10071FER • 0.53 oz. • 20001FER • 2.8 oz. • 20/cs 12/cs Whole Leaf

NEW! Sweet Red Pepper Flakes NEW! Hot Pepper Flakes Colorful pepper with sunbaked flavor. Complements Savory blend of Southern Italian peppers with soups, salads, pasta, fresh balanced spiciness. Suggested burrata, and mozzarella. By Fior for bean soup, salad, pasta, di Maiella. pizza, and dishes with 5106MAJA • 5.29 oz. • 12/cs mozzarella or burrata. By Fior di Maiella. 5105MAJA • 5.29 oz. • 12/cs

Fennel Pollen Mini-Salt Stack Prized for its flavor and health benefits. Enjoy in Award-winning “Truffle & Salt”, plus “Fennel salads, over roasted meats and vegetables, or atop & Salt”, “Saffron & Salt”, “Fiori & Salt”, pureed vegetable soups. By Casina Rossa. “Porcini & Salt”, and new “Herb & Salt”, in 91112CAS • 0.5 oz. • 8/cs an elegant, space-saving container. The ultimate stocking stuffer for food lovers. By Casina Rossa. 89001CAS • 6 x 1.1 oz. jars • 12/cs

“Truffle & Salt” “Puro Tartufo” Truffle Trio Gift Box sofi™ Gold Award: Outstanding Condiment, Sauce, Dried Black Truffle Flakes A gift box containing mini-jars of truffle honey, truffle Salsa, Cooking Enhancer Sliced and air-dried Abruzzese black truffles. shavings in olive oil, and “Truffle & Salt”. By Casina International sensation and first “truffle salt” in the Simply rehydrate with water, broth, milk, cream or Rossa. world market; RITROVO® original. Heady, aromatic meat drippings for use in savory dishes. By Casina 14041CAS • 3 x 1.1 oz. • 12/cs blend of Italian black truffle Rossa. and sea salt. Adds the 30035CAS • 0.35 oz. • 9/cs earthy flavor of truffles to any dish. By Casina Rossa. 14035CAS • 3.5 oz. • 12/cs

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Page 10 Salts and Spices

Fennel & Salt Fiori & Salt Sea & Salt From Tuscany’s Arno Valley. Sea salt blended with Aesthetically appealing mix of sea salt and ten types Blend of sea salt and Sicilian bottarga. Includes toasted fennel and organic fennel pollen. Suggested of edible flowers. Suggested for salads, vegetable citrus notes, sun-dried tomato, and a touch of for salads, vegetable cookery, bruschette, pastas, purées, fish, chicken, and pork. Also try on burrata cardamom. Ideal for Caesar salad dressing, pasta, and grilled meats. By or mozzarella. By Casina and vegetables. By Casina Rossa. Rossa. Casina Rossa. 14110CAS • 3.5 oz. • 12/cs 14602CAS • 3.5 oz. • 14055CAS • 3.5 oz. • 12/cs 12/cs

Saffron & Salt Sweet & Salt Porcini & Salt Sea salt blended with strands of saffron. A classic of Complex but balanced salt blend. Includes dried Sea salt mixed with sundried porcini, onions, garlic, Abruzzo. Suggested for fusion cuisine, our Grattini ground fruit, sweet spices, vanilla, chocolate, and and herbs. Suggested for halibut, chicken, risotto, pasta, or for fresh ricotta. By Casina Rossa. grape must. Suggested for pastas, meat rubs, fruit, roasted mushrooms, and game meats. By Casina 14040CAS • 3.5 oz. • salads, desserts, and Rossa. 12/cs roasted root vegetables. 14220CAS • 3.5 oz. • By Casina Rossa. 12/cs 14045CAS • 3.5 oz. • 12/cs

Ligurian Herb Blend Ligurian Herb Blend with Salt Sicilian Bayleaf Chopped rosemary, sage, bay leaf, parsley, thyme, Sea salt mixed with chopped rosemary, sage, bay From the Monte Iblei zone of Southeastern Sicily. oregano, and basil. Suggested as a condiment for leaf, parsley, thyme, oregano, and basil. Great as a This bayleaf is hand harvested and made only pastas and vegetable cookery as well as a rub for rub for meat or poultry. By La Bella Angiolina. from Sicilian Laurel. Limited Quantities. By Marino meat or fish dishes. By La 11014BEL • 6.3 oz. • 12/cs Organics. Bella Angiolina. 11107MAR • 0.7 oz. • 12/cs 11009BEL • 1.4 oz. • 12/cs

Wild Sicilian Fennel Seed Wild Dried Oregano Hand-ground Controne From the Monte Iblei zone of Southeastern Sicily. From the Alburni Mountains in Campania. Suggest- Hot Pepper Hand harvested. Limited Quantities. By Marino ed for roasted bell peppers, fresh feta cheese, and Air-dried, hand-ground hot pepper varietal. Rich Organics. veal cutlet. By Michele Ferrante. flavor. Suggested for pasta and beans. By Michele 11102MAR • 1.6 oz. • 12/cs 10003FER • 0.35 oz. • 15/cs Ferrante. 10002FER • 1.5 oz. • 15/cs

Dried Mountain Oregano Whole Controne Hot Peppers in Branches Campanian hot peppers. Oven-dried and left whole. Hand-picked, sun and air-dried Zesty yet nutty flavor with notes of wood smoke. Use mountain oregano from Campania. whole in seasoned stews, pasta Intense bouquet. Ideal for salads, dishes, and sautéed greens. By chicken, and fish. By Michele Michele Ferrante. Ferrante. 12002FER • 0.88 oz. • 15/cs 10008FER • 25 g • 10/cs

Page 11 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Salts and Spices

Piranske Soline Fior di Sale The most precious salt of the harvest. “Salt Flowers” are skimmed from the very top of the salt pans. Finishing salt for plated dishes. Suggested for salads, seafood, soups, desserts, fresh fruit, and vegetables. Attractive packaging. By Piranske Soline. 8905SOLN • 2.2 oz. • 12/cs (glass) 8901SOLN • 4.4 oz. • 12/cs (tub) 8908SOLN • 8.8 oz. • 12/cs (tub)

DOP Coarse Salt Traditional Sea Salt, Bulk Certified by Veritas Bureau & Ministry of Agriculture Salt harvested directly after the Salt Flower harvest. as authentic Piran sea salt. Rich, High price to quality ratio. By but not aggressive or bitter. Piranske Soline. Coarse texture is perfect for 8903SOLN • 2.2 lbs • 12/cs seasoning meats, roasts, grilled vegetables, marinating, and finishing dishes. By Piranske Soline. 8902SOLN • 1.1 lbs • 20/cs

Pan-seared Sea Scallops in WuWanWo Soy Sauce & Bergamot Oil

4 Tbsp Organic Bergamot Oil 4 Tbsp Trampetti Organic EVOO 4 each sea scallops, cleaned (per guest) 1/4 cup WuWanWo Harmonious Soy Sauce

Julienned Vegetable Saute (per guest) 1/4 cup snap peas, julienned 1/4 cup carrot, finely julienned 1/4 cup bean sprouts 1/2 cup shitake, finely julienned 1/4 cup green onion 2 Tbsp green onion, finely chopped 2 tsp sesame seeds, toasted 1 tsp Casina Rossa “Sea & Salt”

Begin the vegetable sauté by heating Trampetti EVOO in a medium sauté pan. When oil is hot, sear the shitake very well, caramelizing edges a bit. Add in carrots and toss together, allowing to just get to “al dente” but not too well cooked, then add snap peas and bean sprouts at the end, just to warm through, but do not cook. Turn off heat and add in green onions and toasted sesame seeds, drizzle in half of the Trampetti EVOO and toss well. Set aside. For the scallops, heat a medium sauté pan with 2 Tbsp Trampetti EVOO until oil is hot, but just barely to the smoke point. Using tongs, carefully place scallops one at a time on the flat sides to sear well. As you see browning on the edges of the first side turn each scallop over to brown the other side being careful not to cook the scallops through too much. Place a cup of the warm vegetables in the center of each service plate and then place 4 scallops around each pile of vegetables. Garnish each plate around and across the scallops with a drizzle of WuWanWo Harmonious Soy Sauce, 4 Tbsp Bergamot Oil, more green onion, sesame seeds, and a nice sprinkle of Sea & Salt to finish.

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NEW! Soy Sauce Due Formaggi Pasta Sauce with Sugo al Pomodoro Puttanesca Fermented and brewed in terra cotta jars according Pecorino and Ricotta sofi™ Gold Award: Outstanding Pasta Sauce. to tradition. Uses only black soybeans and Piranske sofi™ Gold Award: Outstanding Pasta Sauce. Sweet and savory version of a regional favorite. Soline sea salt, no preservatives or GMOs. By Silky rich pasta sauce with pecorino Suggested for use with bucatini or WuWanWo - RITROVO. and aged ricotta cheeses. Suggested pannocchie. By Casina Rossa. Harmonious: Balanced, meaty flavor. Try with for polenta, pasta, chicken breast, or 80500CAS • 17.6 oz. • 6/cs sashimi, sushi, spring rolls, roasted fish. By Casina Rossa. tempura, or dumplings, in 80501CAS • 17.6 oz. • 6/cs marinades and salad dressings and other light dishes. 60001RIT • 250 ml. • 5/cs

Rich: Bold, meaty flavor. Try Sugo al Pomodoro di Abruzzo: Truffle Trio Gift Box with stir-fried vegetables, rice, Red Pasta Sauce steamed fish, seafood, stewed Gift box containing mini-jars of truffle honey, truffle or grilled meats, in barbecue Classic Abruzzo ‘red sauce.’ Made from fresh shavings in olive oil, and “Truffle & Salt”. By Casina sauces and glazes. tomatoes, oregano, garden vegetables, Rossa. 60002RIT • 250 ml. • 5/cs and EVOO. Suggested for roasted 14041CAS • 3 x 1.1 oz. • 12/cs meats and sauces of all types. By Casina Rossa. 1500CAS • 17.6 oz. • 6/cs

Abruzzo Piccante Sundried Tomato with Ricotta Mushroom Spread with Truffles Hot Pepper Sauce Nicknamed “pizza in a jar.” Blend of red tomato, dry Spread of champignon and forest mushrooms, black Southern Italian classic. Lightly salted and packed ricotta, and Mediterranean spices. Suggested for truffles, vinegar, salt, and essence of white truffle. with the flavors of fruit, tomato, and hot red pepper. bruschette. By Casina Rossa. Suggested for appetizers, sides and main dishes. By Suggested for pasta 14006CAS • 3.2 oz. • Casina Rossa. dishes, cooked greens, 12/cs 14004CAS • 3.2 oz. • 12/cs and meat sauces. By Casina Rossa. 14501CAS • 3.5 oz. • 12/cs

Olive Spread with Truffles Leccino Olives Salinas Salted Capers Tapenade of olives, EVOO, salt, natural seasonings, Leccino crushed and pitted olives packed in extra Plump, fruity capers from the Eolian Islands. and black truffles. Suggested for crostini and pasta virgin olive oil. Subtly flavored with fresh herbs and Complements seafood dishes, salads, and roasted sauces. By Casina Rossa. garlic. Complements seafood, meats, and pizza. vegetables. Suggested for Low sodium content. A great choice for making potato salad and pizza. By Il 14005CAS • 3.2 oz. • tapenade. By Casina Mongetto. 12/cs Rossa. 2011MON • 7.7 oz. • 12/cs 14033CAS • 10 oz. • 8/cs 2012MON • 1 liter • 6/cs

Basil Pesto Pitted Taggiasca Olives Corno di Capra sofi™ Silver Award: Outstanding Savory Condiment, Typical olive of the “Riviera Ligure” region. Dry Snacking Peppers Pasta Sauce, Salsa, Cooking Enhancer: Buttery, compact, and tender, with low sodium Wood-oven-dried “goathorn” peppers. Sautée them Classic pesto with Andoran basil, content. Preserved organically. in EVOO and add salt for a typical EVOO, pine nuts, and pecorino. By Complements seafood, meat Campanian snack. Also useful La Bella Angiolina. dishes, salads, and pizza. By La as a garnish or a complement 11003BEL • 6.35 oz. • 12/cs Bella Angiolina. for pasta dishes such as pasta e 11002BEL • 6.35 oz. • 12/cs fagioli. By Michele Ferrante. 11011BEL • 3 liter • 3/cs 10004FER • 2 oz. vacuum pack • 15/cs

Page 13 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Spreads, Sauces, and Condiments

Golden Tomato Puree Olive Pâté with Cacao Organic Eggplant Sauce Purée of mild, low-acidity yellow tomatoes. Exotic combination of leccino olives and pure Hearty, healthy vegetable-based pasta sauce Suggested for pasta, soup, gazpacho, and salsa. cacao. Suggested for flatbread, crackers, from Campania. Made from eggplant, “friarelli” By Maida. bruschetta, chicken, and peppers, and organic EVOO. 9300MAD • 24 oz. • 12/cs seafood dishes. By Maida. Suggested for pastas, roasts, 9311MAD • 6.35 oz. • 12/cs chicken, and seafood. By Maida. 9312MAD • 6.35 oz. • 12/cs

Sun-dried Tomato Spread Ligurian Basil Pesto Rich and flavorful sun-dried pomodorini from Rich, basil-packed pasta sauce from the Italian Campania. Complements bruschette, sauces, and Riviera. Made with EVOO, pine nuts, cheese, salt, fresh vegetables. By Maida. garlic, wine vinegar. By I 9305MAD • 7 oz. • 12/cs Peccati di Ciacco. 6040CAJ • 6.35 oz. • 6/cs

Pasta Sauce Pasta Sauce with Barolo Bruschetta Sauce with Alba White Truffle Adds a spiced background of Nebbiolo grapes Harmonious blend of tomatoes, extra virgin olive sofi™ Silver Award: Outstanding Pasta Sauce. to rich tomato sauce. Pairs well with pasta and a oil, garlic, and oregano. Suggested for pastas Vegetarian red sauce with bottle of Barolo wine. By I and bruschette. By I Peccati truffle. Hearty, earthy ready- Peccati di Ciacco. di Ciacco. to-eat sauce for pastas or 6037CAJ • 6.35 oz. • 6/cs 6011CAJ • 6.3 oz. • 6/cs meat dishes. Try on chicken breast or pappardelle. By I Peccati di Ciacco. 6100CAJ • 6.35 oz. • 6/cs

Tuscan Kale Pesto Vegan Basil Pesto Asparagus Pâté Pesto from hearty, nutritious Tuscan black kale. Arno valley basil pesto with EVOO, pine nuts, Organic Tuscan asparagus puréed with EVOO Made from almonds, pine nuts, and local spices. salt, and garlic. Rich and versatile. Suggested for and herbs. Superb on bruschette, risottos, shrimp Wonderful on crostini, brus- pasta or risotto sauce or as a topping for focaccia, cocktails, and fish dishes. Seasonal Availability. chette, or as a condiment for bruschetta, crostini, or By Radici of Tuscany. seafood or pasta dishes. By appetizers. By Radici of 3009RAD • 3 oz. • 16/cs Radici of Tuscany. Tuscany. 3043RAD • 6.4 oz. • 12/cs 3008RAD • 3 oz. • 16/cs

Artichoke Pâté Olive Tapenade Bruschetta with Olives & Capers Tuscan artichokes pureed with EVOO and Rich, savory tapenade. Suggested for bruschette Hearty blend of tomatoes, olives, capers, and herbs. herbs. Light, intense, sophisticated flavor profile. and pasta sauces. By Radici of Tuscany. Use atop toasted bread, grilled fish, chicken, pasta, Suggested for bruschette, risottos, pastas, and 3006RAD • 3 oz. • 16/cs and pizza. By I Peccati di Ciacco. vegetable dishes. By Radici of 6401CAJ • 8 oz. • 6/cs Tuscany. 3018RAD • 3 oz. • 16/cs

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Page 14 Spreads, Sauces, and Condiments

Tomato Pieces Stufato alla Sangiovannese Tuscan Pasta Sauce with Tuscan Giant Basil Pasta & Braising Sauce with Sangiovese Heirloom tomatoes halved and packed in EVOO Rich, Tuscan-style pasta sauce with exotic spices. Tuscan pasta sauce made from local, organic with basil. Organic and flavorful. Suggested for pastas, polenta, tomatoes mixed with EVOO, Suggested for pizzas, soups, egg dishes, and braising meats. Sangiovese red wine, vegetables sauces, and out-of-season By Radici of Tuscany. and spices. Suggested for pastas, Caprese salads. By Radici of 3042RAD • 12.3 oz. • 12/cs polenta, and egg dishes. By Tuscany. Radici of Tuscany. 3040RAD• 21.2 oz. • 6/cs 3034RAD • 12 oz. • 12/cs

Artichocke Leaf Pasta with Chantrelles

1pkg Casina Rossa - Folgie di Carciofo, Artichoke Leaf Pasta 2 Tbsp Trampetti EVOO 2 cups fresh chantrelles, roughly cut into1/2 inch pieces 2 cups baby spinach, rough chopped 2 Tbsp 100% Italian Pine Nuts, lightly toasted 1/4 tsp Piran Salt Flowers 1/4 tsp black pepper, freshly ground

Cook Artichoke Leaf Pasta to al dente, rinse lightly with cool water to arrest cooking process. In a medium sauté pan, heat Trampetti EVOO and sauté chantrelles until very well caramelized. Add in Artichoke Leaf Pasta, Piran Salt Flowers, pepper, and spinach at the last minute. Toss well but only allow spinach to slightly wilt then turn off heat. Serve with freshly toasted 100% Italian Pine Nuts “Threads of Saffron” Carrot Salad and chopped chives & Italian parsley. 2-1/2 cups grated rainbow carrots 1/4 cup dried currants 1 Tbsp Feudo delle Ginestre Pomegranate Vinegar 1 Tbsp Casina Rossa Saffron & Honey 1 Tbsp Casina Rossa EVOO 1 Tbsp Casina Rossa Pine Nuts, lightly toasted pomegrante seeds to garnish

Whisk together Pomegranate Vinegar, Casina Rossa EVOO, and Saffron & Honey. Toss carrots and currants with dressing. Allow to sit for an hour or so to meld flavors. Serve topped with Pine Nuts and pomegranate seeds.

Page 15 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Pastas

NEW! Folgie di Carciofo, NEW! Rigatoni Pasta Artichoke Leaf Pasta Basilicatan pasta cut made from durum wheat Pasta with natural flavors of artichoke puree. flour. Organic and non-GMO. By L’Ultimo Forno. Goes well with seafood, soups, 1120ULTI • 1.1 lbs • 12/cs and pasta bianco sauce. By Casina Rossa. 80103CAS • 1.1 lbs • 10/cs

Olive Leaf Pasta Orecchiette Orecchiette with Farina Arsa Classic leaf-shaped pasta. Delicately flavored with Classic of Puglia. Perfect for rich, chunky sauces Toasted in an oven to add nutty flavor and earthy spinach. Suggested for use with creamy vegetable due to their bowl-like shape and sauce-gripping color. Condiment-gripping shape and texture. sauces. By Di Cuonzo of Puglia. texture. By Di Cuonzo of Puglia. Complements vegetable condiments 27104PUG • 1.1 lb • 16/cs 27101PUG • 1.1 lb • 16/cs such as zucchini flowers and fresh peas, golden squash, white fish flakes, and other boldly colored foods. By Di Cuonzo of Puglia. 27102PUG • 1.1 lb • 16/cs

“Lastra di Pasta” Pasta Wraps Pannocchie “Waves of Grain” Orecchiette Wide, thin strips of egg pasta. Useful for lasagna sofi™ Silver Award: ‘Little ears’ of pasta are perfect for rich, chunky and chunky sauces. By Casina Rossa. Outstanding Pasta, Rice or Grain: sauces due to their bowl-like shape and sauce- 80111CAS • 1.1 lbs • 8/cs Unique cut which forms a wavy gripping texture. By Casina and dense pasta “filet.” Hearty Rossa. texture holds both thin and thick 14901CAS • 1.1 lbs • 10/cs sauces; broken into pieces, it can dress up minestrone or pasta in brodo. By Casina Rossa. 14899CAS • 1.1 lbs • 10/cs

Bucatini Conchiglie Giganti Monnezza Classic cut of Central Italy. Made with all-natural “Giant seashells” cradle sauce and ingredients ‘Odds and ends.’ Kaleidoscope of short pastas. Pugliese durum wheat. Suggested for red sauces, together. Made with all-natural Durum Semolina Versatile and visually appealing. Made with all- especially RITROVO flour. Use with pasta sauces, natural Italian wheat flour. SELECTIONS™ Puttanesca pestos, or can be stuffed and Suggested for use with red Sauce. By Casina Rossa. baked. By Casina Rossa. sauce. By Casina Rossa. 14902CAS • 1.1 lbs • 10/cs 80101CAS • 1.1 lbs • 8/cs 15100CAS • 1.1 lbs • 10/cs

Foglie di Ulivo Croxetti Hand-Stamped Pasta Gigli Olive-Leaf-Shaped Pasta sofi™ Silver Award: Outstanding Best Seller Durum wheat pasta formed into ruffly, sauce- Classic leaf-shaped pasta flavored with spinach. Medallion-shaped pasta, each piece individually gripping pasta. By La Bella Angiolina. hand-stamped as during the Suggested for vegetable sauces, 11013BEL • 1.1 lbs • 12/cs creamy sauces, and pesto. By La feudal period when powerful clans Bella Angiolina. displayed their coats-of-arms even at the dinner table. Imprinted with 11016BEL • 1.1 lbs • 12/cs sunsets, palm trees, and other playful designs. Sauce-gripping texture. By La Bella Angiolina. 11012BEL • 0.5 lbs • 12/cs

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Stringozzi all’Arancia Stringozzi Pasta with Saffron Lasagna Squares (Orange Stringozzi) Made with Umbrian saffron from Città del Castello. Squares of golden egg pasta. Suggested for Orange juice and orange essential oils lend light Pairs well with Casina Rossa Saffron & Salt. By La homemade lasagnas, giant or open-faced ravioli, flavors to this pasta. Suggested for Romagna. or rolled cannelloni style pasta use with seafood and duck. By La 12040ROM • 0.5 lbs • 12/cs dishes. By La Romagna. Romagna. 12011ROM • 1.1 lbs • 24/cs 12007ROM • 1.1 lbs • 24/cs

Stringozzi Fantasia Stringozzi al Tartufo Stringozzi Umbri (Plain) Pasta colored like the Italian flag. Each color reflects (Black Truffle) Traditional Umbrian knife-cut durum wheat pasta. a different flavor: tomato for red, traditional for Flavored with porcini mushrooms and Umbrian Square “shoelace” cut resists overcooking. white, and basil for green. By La black truffles. Suggested for Wholesome wheat flavor. Romagna. use with “Truffle & Salt” or Suggested for red sauces and 12002ROM • 1.1 lbs • 24/cs Truffle-infused EVOO. By La ragus. By La Romagna. Romagna. 12001ROM • 1.1 lbs • 24/cs 12010ROM • 0.6 lbs • 12/cs

Stringozzi “Bio” (Certified Organic) Pappardelle Umbricelli Traditional Umbrian knife-cut durum wheat pasta. Thick, wide-cut pasta. Sauce-gripping texture and Substantial, short pasta resembling two intertwined Square “shoelace” cut resists overcooking. fresh consistency. Traditionally paired with wild boar spirals. Attractive shape that also retains a variety of Wholesome wheat flavor. and rabbit ragus. Suggested for pasta sauces. Great in baked Suggested for red sauces and hearty mushroom sauces and red pasta dishes. By La Romagna. ragus. By La Romagna. sauces. By La Romagna. 12005ROM • 1.1 lbs • 12/cs 12003ROM • 1.1 lbs • 24/cs 12004ROM • 1.1 lbs • 18/cs

Grattini Lemon Stringozzi Farro Umbricelli Versatile pasta that adds flavor and body to Sicilian Long square-cut pasta accented with citrus flavors Sauce-gripping low-gluten pasta. Hearty and nutty recipes. Cook it like regular egg pasta and flavor from fresh lemon juice and lemon essential oil. flavors with notes of cinnamon and baked grain. By it with organic pine nuts and dried fruit, or use it Suggested for seafood and La Romagna. to absorb juices in meat or vegetable-based main delicately flavored dishes. By La 12020ROM • 1.1 lbs • 12/cs dishes. By La Romagna. Romagna. 12012ROM • 0.6 lbs • 20/cs 12030ROM • 1.1 lbs • 24/cs

Ferricelli Calamarata Trofie Easily digestible and hearty. Versatile cut for use Basilicatan pasta cut made from durum wheat flour. Hand-rolled pasta. Firm structure. Suggested for with anything from olive oil and breadcrumbs to Organic and non-GMO. Suggested use with walnut or basil pesto. By La Bella Angiolina. pork sugo. By L’Ultimo Forno. for bean sauces and seafood 11007BEL • 1.1 lbs • 12/cs 1113ULTI • 1.1 lbs • 15/cs dishes. By L’ Ultimo Forno. 1118ULTI • 1.1 lbs • 10/cs

Page 17 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Pastas

Tagliatelle di Alfredo Fiori

1 pkg Pasta di Aldo Tagliatelle 3 Tbsp Marino Organic Monte Iblei EVOO Egg Pastas by Pasta di Aldo 2 each shallots, thinly sliced Classic cut. From Ascoli-Piceno, a vibrant zone of Le Marche at the multi-regional intersection 1 Tbsp garlic, fresh finely chopped between Umbria, Abruzzo, and Lazio. Voted #1 egg pasta in Italy. 1/2 cup white wine 1 pint heavy cream 8.8 oz. • 24/cs 1 tsp Casina Rossa Fiori & Salt 1 tsp Casina Rossa Tutti Fiori Tagliatelle - Light and textured. 2 tsp chives, finely chopped 6101ALDO 1 tsp white pepper with Buckwheat Flour - Bold flavor with wheat 1 tsp black pepper and buckwheat flour. 6103ALDO To prepare the sauce, begin by bringing with Truffle - Infused with black truffle. a large sauté pan to a medium heat with 6105ALDO 3 Tbsp of Marino EVOO. Toss in sliced shallots and allow to caramelize lightly. Add with Saffron - Light and textured. Infused in garlic and allow to cook to translucent, with saffron. but do not allow to brown very much or 6106ALDO the garlic will turn very bitter. Deglaze the pan with the white wine and allow that to Pappardelle - Light, wide, and textured. reduce by half. As you are reducing the 6102ALDO wine, sprinkle in Fiori & Salt and Tutti Fiori, mill in both peppers, and then pour with Farro Flour - Made from 100% farro flour in heavy cream. Stir well and allow this (wheat free). mixture to come to a simmer and reduce 6104ALDO by half. Toss the cooked pasta into sauce, toss gently but thoroughly with tongs, then toss with half the parmesan and chives. Portion the pasta on each of your service plates and garnish with more parmesan and chives over the pasta and around the edge of the plates.

Squid Ink Pasta Tajarin Egg Pasta Porcini Tagliolini Ancient Mediterranean favorite. Thin-cut tagliolini. Traditional pasta of Moneu Roero, Piedmont. Cut in Delicate, thin cut. Rich color and flavor from porcini Ideal for seafood pasta, whether with small batches. Fine cut and delicate mushrooms. Suggested for use with red or white sauce. By I Peccati di texture. By I Peccati di Ciacco. Porcini & Salt and truffle oil. By I Ciacco. 6300CAJ • 250 g • 12/cs Peccati di Ciacco. 6057CAJ • 0.5 lbs • 12/cs 6052CAJ • 0.5 lbs • 16/cs

Barolo Tagliolini Farro Couscous Delicate, thin cut. Rich flavor and color from an Organic couscous. Easy to cook and adaptable to infusion of Barolo wine. Suggested many vegetarian, seafood and meat based recipes. for use with I Peccati di Ciacco’s By Biaitalia. Pasta Sauce with Barolo. By I Bulk sizes available on Peccati di Ciacco. request. 6090CAJ • 0.5 lbs • 12/cs 1003BIA • l.l lbs • 12/cs

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Page 18 Pastas Made from Gluten-Free Ingredients

NEW! Gluten-Free Buckwheat-Corn NEW! Corn-Rice Pappardelle NEW! Corn-Rice Spaghetti Shells, “Lumache” Versatile gluten-free thick-cut pasta. Suggested Versatile gluten-free pasta made from Small, delicate shell-shaped pasta shells made for use with thick, chunky, and hearty sauces. By corn and rice flour. Appropriate for a from buckwheat and corn. Casina Rossa. wide range of sauces. Gluten-free and organic. 80113CAS • 1.1 lb • 18/cs By Casina Rossa. Suggested for use with chunky 80114CAS • 1.1 lb • 18/cs sauces. By Casina Rossa. 80112CAS • 1.1 lb • 10/cs

Corn Couscous G.F. Buckwheat “Lumache” Pasta Organic gluten-free couscous. Easy to cook and Shaved Fennel, Caramelized Shallots, Cottage Bacon, & Red Pears adaptable to many vegetarian, seafood and meat 1 pkg Casina Rossa Gluten-free Buckwheat Corn Shells, “Lumache” based recipes. By Biaitalia. 3 Tbsp Trampetti EVOO Bulk sizes available on 2 cup fennel bulb, very thinly sliced on a mandolin request. 1 cup shallots, very thinly sliced and well sautéed/caramelized 1001BIA • l.l lbs • 12/cs 1 cup red pear, medium diced 1/2 cup cottage bacon, par cooked and rough chopped 1/4 tsp Piranske Salt Flowers 1/4 tsp black pepper, freshly ground 1 Tbsp fennel greens, rough chopped 1 Tbsp chives, finely chopped

Cook Buckwheat Corn Shells to al dente. In a medium sauté pan, heat Trampetti EVOO and add shallots. Caramelize well and add in fennel. Sauté for a few minutes and add 2/3 of bacon, Salt Flowers, and pepper. Toss mixture with Buckwheat Corn Shells. Garnish with diced red pear, more bacon, fennel greens, and chives. Optional: garnish with shaved dry cheese or crumbled bleu cheese.

Rice Penne Corn Penne Corn Fusilli Delicate rice pasta made with Made with gluten-free corn flour. Made with gluten-free corn flour. gluten-free rice flour. Almost Polenta-like flavor. By I Peccati Polenta-like flavor. Suggested pastry-like flavor. By I Peccati di Ciacco. for meat sauces, tomatoes, and di Ciacco. 6055CAJ • l.l lbs • 12/cs Central American dishes. By I 6053CAJ • l.l lbs • 12/cs Peccati di Ciacco. 6050CAJ • l.l lbs • 12/cs

Rice Gigli Rice Riccioli Corn Riccioli Made from gluten-free rice flour. Made from gluten-free rice flour. Made from gluten-free corn flour. Delicate and textured shape wraps Delicate and textured shape Delicate and textured shape wraps around sauces. By I Peccati di wraps around sauces. By I around sauces. By I Peccati di Ciacco. Peccati di Ciacco. Ciacco. 6051CAJ • l.l lbs • 10/cs 6054CAJ • l.l lbs • 12/cs 6056CAJ • l.l lbs • 12/cs

Page 19 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Grains, Legumes, and Nuts

NEW! Perline Beans NEW! Mozzafiato NEW! Barley, Orzo Mondo Petite heirloom varietal from Basilicata. Suggested Savory Almond Topping Rare varietal. Renowned for its thin husk and for pasta, salads, or as a side dish for fish or pork. Savory topping made from toasted California digestibility. High in soluble fiber and protein. Limited Production. By almonds, sundried tomato shavings, and flakes of Pairs well with meat and L’Ultimo Forno. sweet pepper. Versatile vegetables. By Michele and zesty. Recommended Ferrante. 3000ULTI • 1.1 lbs • 12/cs for salads and cheese plates, especially ones 10070FER • 300 g • 12/cs including mozzarella and burrata. By Miller Farms. 80020MILL • 5 oz. • 16/cs

NEW! Maranello NEW! Biancoperla White Corn Corn Stone Ground Polenta Polenta, Slow Food Presidio Deep yellow polenta made from Maranello corn. Polenta from a rare and prized corn varietal of the Fine texture. Excellent with Veneto. Fine and delicate flavor. braised meats, cheeses, fish, Suggested for use with seafood, roasts, and tomato-based dishes. stews, and grilled meats. By By Terriero. Terriero. 6001TERR • 1.1 lb • 12/cs 6002TERR • 1.1 lb • 12/cs

NEW! Shelled Sicilian Pistachios NEW! Three Cheese Polenta Known by Italians as “emeralds of Sicily.” Recognized as Golden blend of cow’s milk cheese, a Slow Food Presidio. Grown and emmenthaler, and pecorino. Simple harvested in small batches. Intense and quick to prepare. Suggested for flavor. Suggested for sweet and use with our Due Formaggi sauce. savory dishes like pesto, charcuterie, By Fior di Maiella. pasta, roast fish, and desserts. By 5109MAJA • 8.82 oz. • 12/cs Fior di Maiella. 5110MAJA • 4 oz. • 12/cs 5111MAJA • 1 kg • each

Casina Rossa Corona Beans “Pinoli” Pine Nuts Arborio Rice Traditional staple of Abruzzo. Locally known as Certified Italian pine nuts. Rich, classic, intense Superfine USDA-organic rice from the Po Delta of “the poor man’s meat” for its rich flavor, tender yet flavor. Just a few nuts will add savor to sauces, Piedmont. Medium-sized, medium-starch grains meaty texture, and generous size. vegetable dishes, delicate salads and desserts. well-suited for risotto. Our most A natural for pasta e fagioli as Limited Availability. By Casina Rossa. requested rice. By Fior di Maiella. well as an excellent substitute for 20010CAS • 1.7 oz. • 12/cs 5101MAJA • l.l lbs • 12/cs meat. By Casina Rossa. 11111CAS • 2.2 lbs. • each 14030CAS • 1 lb • 12/cs

White Polenta Riso Nerone Black Rice Organic Carnaroli Rice with Truffle and Porcini Aromatic long-grain black rice. Rich in antioxidants. Superfine USDA-organic rice from the Po Delta of Organic white corn flour with dried truffle and porcini Suggested for seafood and rice dishes. Try as a Piedmont. Robust structure that gives up starches mushrooms. Simple and quick stuffing for roasted tomatoes or gradually, so that individual to cook. Suggested as a side peppers. By Fior di Maiella. grains remain firm and intact in dish for poultry or meat. By Fior 5103MAJA • l.l lbs • 12/cs risottos. By Fior di Maiella. di Maiella. 9101FIOR • l.l lbs. • 12/cs 5102MAJA • 8 oz. • 12/cs 9102FIOR • 5 kg • 2/cs

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Page 20 Grains, Legumes, and Nuts

Polenta with Vegetables Organic Farro Grain Lamon Beans IGP Robust northern Italian staple. Organic and gluten- Revered and vital staple of regional Italian cuisine. Heirloom legume of Piedmont known for its texture, free. Simple and quick to cook. Suggested as a High-protein vegetable. Adaptable to frittatas, tenderness, and regionality. Certified IGP (‘Indica- side dish for meats. By Fior di soups, and salads. By Fior di zione Geografica Protetta’). Maiella. Maiella. Suggested for salads, meat 9104FIOR • 10.6 oz. • 12/cs 5104MAJ • l.l lbs. • 12/cs dishes, bruschetta, and pasta e fagioli. By Fior di Maiella. 9106FIOR • 5 kg • 2/cs 9103FIOR • 8 oz. • 12/cs

Senatore Cappelli Bread Flour Senatore Cappelli Pasta Flour Hazelnut Flour Traditional Basilicatan bread flour. Heirloom variety. Traditional Basilicatan pasta flour. Heirloom variety. Organic and gluten-free flour. Optimal for gluten-free Naturally insecticide and herbicide free. Non Naturally insecticide and herbicide free. Non and low-gluten baking. By I Peccati di Ciacco. GMO. Healthy with a rich texture. GMO. Healthy with a rich texture. 6022CAJ • 8.8 oz. • 12/cs Excellent for baked goods such as Excellent for pasta. By L’Ultimo bread and pizza. By L’Ultimo Forno. Forno. 11121ULTI • 2.2 lbs • 12/cs 11122ULTI • 2.2 lbs • 12/cs 1115ULTI • 5 kg • 4/cs 1116ULTI • 5 kg • 4/cs

“Fagioli di Controne” Campanian Ceci di Controne Chickpea Flour Heirloom Beans Whole Chickpeas High-protein, gluten-free flour. Organic. Adaptable Hearty, thin-skinned beans that cook to perfection Silky-thin skin, high protein content, and minimal to anything from morning pancakes or lunchtime in hours without preliminary soaking time. Suggested for quick breads, to crusts for soaking. Registered by the side dishes and pasta e fagioli. pan-fried fish, vegetables, and Italian Ministry of Agriculture By Michele Ferrante. tempuras, to healthful and rich as authentic “Fagioli di 12003FER • 10.6 oz. • 16/cs dessert cakes. By Michele Controne.” By Michele Ferrante. Ferrante. 11011FER • 8.8 oz. • 12/cs 10001FER • 10 oz. vacuum pack • 16/cs

Toasted Almonds Almonds with Controne Olive Oil Roasted California Almonds with “Truffle & Salt” Hot Pepper By Miller Farms. Roasted almonds cooked in olive oil and tossed with Batch-roasted Modesto almonds dusted with Roasted Modesto almonds lightly seasoned with “Truffle & Salt”. Subtle, elegant, and earthy. Farmed Michele Ferrante’s Controne hot pepper. Classic EVOO and sea salt. Farmed organically and organically and sustainably. A natural choice for almond flavor with mild and balanced spiciness. sustainably. Complements a appetizers and snacking. By Well suited to appetizer plates, broad range of appetizers. Miller Farms. snacks, and wine tastings. By 80012MILL • 10 lbs • each 80011MILL • 8 oz. • 16/cs Miller Farms. 80015MILL • 10 lbs • each 80014MILL • 4 oz. • 16/cs

Dry Cannellini Beans Organic Wild Pine Nuts San Ginese cannellini beans from the Arno Valley. Gathered in the pristine forests of San Rossore A prized traditional food of Tuscany. Hearty and National Park in coastal Tuscany. Nicknamed organic. By Radici of ‘tree bacon’ for their intense, smoky flavors and Tuscany. balsamic aromatics when toasted. 3055RAD • 1.1 lbs • 12/cs Suggested for salads, roasts, and grilled vegetables. Extremely Limited Quantities. By Radici of Tuscany. 3026RAD • 8.8 oz. • 10/cs

Page 21 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Crackers

NEW! Matera Friselle Crackers NEW! Wine Knots Crackers NEW! Large Spelt Pretzels Small-batch crackers made from Senatore Made with Lucanian white wine, durum wheat flour with Piran Sea Salt Cappelli grano duro wheat flour. Crispy, bread-like and Piran Sea Salt. Bready with subtle wine flavor. German pretzels from organic spelt flour, seasoned texture is ideal for bruschette. Also Suggested for antipasti, wine with sea salt from the Piran complements pâtés, goat cheese, tastings, and snacking. By salt pans. Crunchy and and antipasti. By L’Ultimo Forno. L’Ultimo Forno. wholesome. By Piranske 2124ULTI • 0.88 lbs • 12/cs 2123ULTI • 0.55 lbs • 12/cs Soline. 8909SOLN • 5.64 oz. • 6 boxes of 4-2 packs/cs

NEW! Quadrì Rosemary NEW! Quadrì Classic NEW! Handmade Grissini Snack Crackers Snack Crackers Hand-rolled breadsticks. Light and Flash-baked and seasoned with EVOO, rosemary, Flash-baked and seasoned with EVOO and sea crunchy. Suggested for use in appetizers and sea salt. Light and salt. Light and crispy. or with pasta. By Figuli-Tavolozze. crispy. Suggested for Suggested for cheese 6000TAVO •200 g • 9/cs cheese plates, spreads, plates, spreads, and and sliced meats. By sliced meats. By Figuli- Figuli-Tavolozze. Tavolozze. 5604TAVO • 50 g • 5603TAVO • 50 g • 20/cs 20/cs

Tavolozze al Olio di Oliva Tavolozze al Tartufo Taralli Wine Taster’s Crackers Tavolozze (“painter’s pallets”) are thin crackers Tavolozze (“painter’s pallets”) are thin crackers Classic of Puglia. Rustic, knotted crackers infused infused with olive oil. Angular, stylish design infused with olive oil and “Truffle & Salt”. Angular, with Pugliese white wine, EVOO, and fennel provides a canvas stylish design provides a canvas for chef creativity. seeds. Flaky like a pie crust. for chef creativity. “Truffle & Salt” Suggested for cheese and seasoning for complex Suggested for hors wine degustation. By Tenuta umami flavor. Suggested d’oeuvres, canapés, for hors d’oeuvres, Cocevola. and antipasti. By canapés, and antipasti. 20083COCE • 7 oz. • 12/cs Figuli-Tavolozze. By Figuli-Tavolozze.

5501TAVO • 3.5 oz. 5502TAVO • 3.5 oz. • • 12/cs 12/cs

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Page 22 Cookies, Chocolates, and Other Sweets

NEW! Organic Sicilian NEW! Organic Sicilian NEW! Torrone Bar with Almonds Almond Paste Pistachio Cream Italian holiday treat. Almond-studded nougat bar Tender marzipan typically used by Sicilian chefs to Rich, organic cream of Sicilian pistachios and made with rich, small-batch honey. Non-GMO, make whimsical fruit- or vegetable- cane sugar. Recommended organic ingredients. By ADI Apicoltura. shaped treats. A rich, organic, mix of for pastries, cake fillings, 12304ADI • 7 oz. • 12/cs almonds and sugar. Great for pastries, semifreddi, or gelati. By ice creams, and dipping in dark Stramondo. chocolate. By Stramondo. 3101STRAM • 8.81 oz. • 12/cs 3100STRAM• 8.81 oz. • 12/cs

NEW! Amaretti Cookie Crumble NEW! Cremino with EVOO NEW! Wild B(o)ar Indonesian Dark Bark with Dark Chocolate and Sea Salt - Mini Chocolate Candy Bar Dark chocolate embedded with soft crumbs of Compact, buttery chocolates infused with EVOO Infused with chilies, lime, and garlic and Indonesian Amaretti Cookies. A luxurious and sea salt. Organic. A RITROVO SELECTION™ cashews. Piquant citrus companion for coffee and tea. produced by Guido Gobino. notes and a spicy finish. By By Bottega Ditalia. 11001GUI • 0.25 oz. • 50/cs Hagensborg of Canada. 14001DIT • 4 oz. • 12/cs 3102HAGE • 2.3 oz. • 12/cs

NEW! Tuscan Fig Bread NEW! Tuscan Sweet with Orange NEW! Mediterranean Chocolate with Almonds and Chocolate Collection Innovative Tuscan fruitcake. Rich, smooth fig flavor Innovative Tuscan fruitcake. Rich, smooth Elegant box of 16 chocolates. Four flavors are with chunks of almond and a pinch of spice. Pairs consistency with candied orange and dark included: rosemary, lavender, honey, and basil. well with dessert chocolate. Pairs well Rich, balanced, and natural flavors. By Piranske wines and cheese with dessert wines Soline. plates. By Panificio and cheese plates. By 8900SOLN • Vannini. Panificio Vannini. 4.7 oz. • 12/cs 5008VANN • 5 oz. • 5009VANN • 5 oz. • 12/cs 12/cs

Crema di Torrone: Torrone in a Jar Soft Almond Torroncini Bites Aranciata Piedmontese hazelnut nougat blended with honey Bite-sized chunks of organic nougat sweetened with Known in Sicily as “Arabian Nougat.” Strips of and crushed hazelnuts. Rich, nutty, viscous cream. local Abruzzese honey. Light Sicilian orange peel candied in honey. Complements Suggested for baked goods, and chewy. By ADI Apicoltura. baked goods, cheeses, and cocktails. By Bonajuto. biscotti, fresh fruit, and ice 12100ADI • 5.3 oz. • 1010BONA • 7 oz. • 16/cs cream. By I Peccati di Ciacco. 12/cs Almond 7000CAJ • 3.17 oz. • 6/cs 12200ADI • 5.3 oz. • 12/cs Hazelnut

Mediterranean Dark Chocolates La Sassellese Soft Amaretti Aromatic cookie typical of the Ligurian interior. Limited edition RITROVO® Tender, organic cookie made with armelline exclusive. Stone-ground almonds, almonds, and pure sugar and egg white. according to the Spanish and Individually wrapped “caramelle” style. It took years Arab tradition practiced by the of searching to find an amaretto of this caliber. By La Bonajuto family of Sassellese. Modica, Sicily. Lightly grainy. By Bonajuto. 27001SAS • 6 oz. 1005BONA - Salt 1001BONA - Orange • 6/cs 2 oz. • 12/cs 1006BONA - 70% 1002BONA - Cardamom 27002SAS • 14 oz. 1007BONA - 80% 1003BONA - Lemon tin • 6/cs 1009BONA - 90% 1004BONA - White Pepper

Page 23 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Cookies, Chocolates, and Other Sweets

Gianduia Chocolate Hazelnut Spread Rare Dried White Cilento Figs with “Baci Di Dama” Hazelnut Cookies A classic of Piedmont. Crushed hazelnut and Lemon & Almond Classic of Piedmont. Rich, tender hazelnut cookies cocoa spread. Suggested for mascarpone, Organic air-dried Campanian white figs stuffed sandwiching chocolate-hazelnut cream. By I Peccati pastries, breads, ice cream, with almonds from Bari, Puglia. di Ciacco. Accented with touch of lemon strawberries, or sliced 6025CAJ • 11 oz. • 6/cs bananas. By I Peccati di zest. Complements cheeses and Ciacco. meats. Rehydrating with marsala, they make a good companion 6400CAJ • 7.76 oz. • 6/cs for prosciutto or fresh ricotta. By Michele Ferrante. 10069FER • 11 oz. • 10/cs

Tuscan Panforte Hazelnut Cookies with Chocolate Gluten-Free Hazelnut “Drolo” Cookies with Almonds & Candied Fruit (Noccioli) sofi™ Silver Award: Outstanding Cookie Traditional Tuscan fruitcake. Velvety mix of almonds Baked from traditional hazelnut flour, raw cane sugar, Made with 40% Piedmont hazelnuts, egg white, and candied fruits, with a fine dusting of powdered and chocolate. Buttery texture sugar, cocoa and vanilla. sugar. Pairs well with pairs well with coffee and Crunchy, light, and gluten-free. dessert wines and dessert dishes. By Primo Pan. Pairs well with milk and caffè cheese plates. By 16005PRI • 12 oz. • lattes. By Primo Pan. Panificio Vannini. 12/cs 16009PRI • 12 oz. • 12/cs 5007VANN • 10 oz. • 12/cs

Farro Ciambelline (Farro Cookies) Foglie di Mais (Corn Cookies) Healthy cookie made from stone-ground low-gluten Light and crunchy. Contains eggs from small local Pistachio Thumbprint Cookies farro flour, pure butter, raw cane sugar, hazelnuts, and farms, organic honey, raw cane sugar, and local 1/2 cup butter, softened honey. Recommended for desserts wholegrain flour. Complements tea 1/4 cup Trampetti EVOO or Colli Etruschi and espresso. By Primo Pan. and sweet wines. By Primo Pan. EVOO 16004PRI • 12 oz. • 12/cs 16001PRI • 8.8 oz. • 24/cs 1/4 cup packed brown sugar 1 egg 1/2 tsp vanilla extract 1 cup Senatore Cappelli Bread Flour 1/4 cup Shelled Sicilian Pistachios, finely chopped 1/4 cup Organic Sicilian Pistachio Creme Wild B(o)ar Italian Milk Chocolate Piranske Soline Chocolate Bar 1/4 tsp Piranske Sea Salt Candy Bar Pairs Belgian dark chocolate and Slovenian salt Preheat oven to 300 degrees. Spray/grease flowers. 62% chocolate with subtle salt flavor. By 39% milk chocolate mixed with Miller Farms’ cookie sheets. Separate egg, reserving egg “Truffle & Salt” Almonds. Piranske Soline. white. Cream butter and sugar, and then Buttery chocolate with savory 8904SOLN • 1.5 oz. add egg yolk. Add vanilla, Bread Flour, undertones of truffle and a hint of • 12/cs and Sea Salt, mixing just until incorporated. salt. By Hagensborg of Canada. Shape dough into balls, roll in egg white, 3101HAGE • 2.3 oz. • 12/cs then roll in chopped pistachios. Place on greased cookie sheets about 2 inches apart. Bake for 8 minutes. Remove cookies from oven. With thumb, dent the center of each cookie. Bake for another 8-10 minutes and then (AFTER BAKING) spoon in Piranske Soline Chocolate Bites Pistachio Crème in each thumbprint. Pairs Belgian dark chocolate and Slovenian salt (For jam filled cookies, roll in egg white, flowers. 62% chocolate with subtle salt flavor. By then in chopped pecans. Bake for 8 minutes. Then remove from oven, Piranske Soline. make center dent and fill with jam. 89056SOLN • 2 kg • 100/cs Bake for another 8-10 minutes.) Allow to cool and serve! These cookies are great with Radici Orange Mousse, Ciacco Amarena Cherry Jam, or Feuda delle Ginestre Fig Jam.

Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Page 24 Bonus Recipes

A Mid-Winter’s Vegetable and Olive Ragout

1 cup baby carrots, peeled, rough chopped and roasted 1 cup baby brussels sprouts, halved and roasted 1 cup baby golden beets, roasted, peeled and diced 2 cups rainbow chard, cleaned and julienned 1/4 cup lemon olives, pitted and sliced thin 1 Tbsp Casina Rossa EVOO with Sicilian Lemon 1/4 cup Colli Etruschi Organic EVOO 1 each lemon, half of it finely zested, and all of it juiced 1 tsp thyme, finely chopped 1 Tbsp Italian parsley, cleaned and rough chopped 1 Tbsp Organic Wild Pine Nuts, lightly toasted 2 cups vegetable broth (1/2 cup each carrots, leeks, yellow onion, celery) 1 Tbsp Piranske Soline Sea Salt

Begin by making a basic broth of roasted aromatic vegetables by rough- chopping them, toss them with a splash of Colli Etruschi EVOO and lay them out on a sheet pan. Roast in the oven at 400 degrees until very well caramelized. Stir them around with a long spoon and turn the pan as needed to get even browning. Place in a sauce pot and submerge plus 1 inch with cold water. Bring to a boil then turn down to a simmer for at least 2 hours. A good quality, organic vegetable broth can be used if time is a factor. Prepare each of the main vegetables, tossed with a drizzle of Colli Etruschi EVOO, a pinch of thyme and salt; roast each separately on a sheet pan at 400 degrees until just tender, but still al dente. Combine in mixing bowl and set aside. Begin the final preparation by heating 2 Tbsp ofColli Etruschi EVOO in a sauté pan and sweating the chard. Add in roasted vegetables, broth and then allow to come to a boil and heat through. Finish with parsley, lemon juice and zest, and a pinch of Sea Salt. Pour into a large pasta bowl and garnish with olives, Pine Nuts, and a drizzle of Casina Rossa EVOO with Sicilian Lemon.

Black Truffle Honey Demi-Glace

beef or lamb demi-glace Begin by laying bones out on a sheet pan, and the vegetables on a 10 lbs beef or lamb bones separate sheet pan. Roast both pans in a 400 degree oven until very well 4 each carrots, large, peeled & rough chopped browned. Place browned bones and vegetables in a large stock pot and “deglaze” each of the pans with red wine. This is done by warming the pan 4 each onion, large, peeled & rough chopped right on the burners of your stove until the bits and pieces on the pan begin 2 each leeks, whites only, rough chopped to bubble. Carefully pour the wine over the whole area and allow to come to 2 leek leaves, 6” length of the outer green part a boil on the surface as you scrape off all the caramelized particles from the 1/2 bottle red wine pan. Turn off heat and pour this wine mixture into the pot with the bones and 6 oz. tomato paste vegetables. Make a “bouquet garni” with the leek greens, Sicilian Bayleaf, 12 Italian parsley stems, fresh parsley stems and thyme by bundling them all together and tying it with some butcher’s twine; and add this to the pot. 4 thyme sprigs, fresh 2 Sicilian Bayleaf, dried Fill the pot with 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. Now strain off the solids and Finished Sauce: discard them. Return stock back to the stove, add in the tomato paste and 1 cup beef or lamb demi-glace stir in well. Allow this mixture to reduce on medium-high heat for another 1/4 cup Truffle Honey 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 6 months in the freezer. To finish the sauce, bring a cup of the demi-glace to a simmer and melt in 1/4 cup of Truffle Honey, stirring well to incorporate. Use with roasted rack of lamb, grilled steaks, or game meats.

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ACETORIA BONAJUTO FEUDO DELLE GINESTRE Acetoria vinegars are the result of a joint effort Since 1880 the Bonajuto family has produced For generations the Giovannelli family has between esteemed winemaker Joseph Reiterer traditional ‘Modicana’ Sicilian chocolates. grown wine grapes. Their vineyards, located in of Alto Adige, and master vinegar maker Robert Inspired by local and Spanish-Mesoamerican the verdant hills paralleling the Adriatic Sea and Bauer of Germany. First, Reiterer sources techniques, Bonajuto creates their chocolate Abruzzo’s famed Costa dei Trabocchi (“coast top-quality organic fruit to brew a variety of from a blend of stone-ground raw cocoa, of the ancient fishing platforms”), have yielded fine wines with exceptional flavor, body, and spices, and cane sugar. Bonajuto also creates countless harvests of indigenous Montepulciano balance. Then Bauer transforms the wines into “aranciata,” a shredded Sicilian orange peel and Trebbiano grapes for local winemakers. vinegar, aging each in a way that complements candied in local honey, which makes an Young Francesco Giovannelli has steered the traits of its fruit base. The result of this incredible compliment for meats, cheeses, baked his family into a different endeavor - that of collaboration is a collection of intensely flavored, goods, and cocktails. producing fruit and wine-grape-based conserves harmoniously balanced vinegars that bring flavor from family-grown grapes. The quality of their and freshness to anything from salad dressings CASINA ROSSA craft is immediately apparent; one taste is all it to meat dishes to desserts. • 2013 Fancy Food Award, Gold Winner, takes for inspiration! Outstanding Pasta Sauce: Due Formaggi ADI APICOLTUR A • 2012 Fancy Food Award, Gold Winner, FIGULI-TAVOLOZZE Outstanding Pasta Sauce: Puttanesca (ABRUZZO) RITROVO SELECTIONS™ Tavolozze crackers • 2009 Fancy Food Award, Silver Winner, ADI Apicoltura’s 1500 beehives are situated near Outstanding Pasta, Rice or Grain: Pannochie were inspired by a small, family-owned bakery in the region of Veneto. In collaboration with Abruzzo National Park, whose pristine floral • 2005 Fancy Food Award, Gold Winner, diversity provides a certified terroir for ADI’s Outstanding Condiment: Truffle & Salt restaurateur Filippo Albertini and Prosecco producer/project manager Gianluca Salamon, craft. The Iacovanelli family, ADI’s owners, care Nicola DeLaurentiis and his wife for their bees with strictly organic techniques we brainstormed, invented, and developed a Paola have energized their modest distinctive new cracker. Tavolozze, or ‘artist’s that blend solid traditions with contemporary artisan enterprise with a new, up- innovation. They only harvest their honey when pallettes’, are made with top-quality wheat to-date facility. Their dedication to flour, malted wheat flour, extra virgin olive oil, it is fully mature, when flavor, color, aroma, and maintaining a high level of quality, innovation, nutritional content reach their pinnacle. Their and salt. Their wholesome flavor, delightful and aesthetic appeal has won accolades from crispiness, and angular, adaptable shape make work with monovarietal honeys has propelled international and domestic connoisseurs. Be it ADI to the national forefront. Now, after nearly Tavalozze perfect for artfully prepared spreads ‘art-in-a-jar’ instant antipasto, extra virgin olive and toppings. These crackers are prebaked in 150 years of dedication, the fourth generation oil, or their “...& salt” line, everything from Casina of the Iacovanelli family runs one of Italy’s most small batches to optimize their crispiness and Rossa’s kitchen proves to be a sheer delight and ® honored honey producers. flavor. RITROVO also sells Tavolozze infused an instant best-seller. with “Truffle & Salt”, a subtle and inspiring BALSAM combination. Our newest products from this line COLLI ETRUSCHI are Quadrì, another light snack cracker, and Balsam founder Roberto Gorrieri and partner Colli Etruschi Cooperative near the Etruscan delicate hand-rolled Grissini. Giorgio Regnani source the finest mosto cotto town of Blera, uses state-of-the-art equipment and balsamics of Modena, the foremost terroir to produce top-quality extra virgin olive oil under HAGENSBORG CHOCOLATES of balsamic vinegar. They use a range of the supervision of Agronomist Nicola Fazzi. Their Vancouver, B.C. based chocolatier and ingredients and flavors to innovate on Modena’s bold and fruity olive oil has won several regional, traditions, maintaining a standard of purity that entrepreneur Shelly Wallace discovered national, and international awards. This versatile that Miller Farms’ “Truffle & Salt” Almonds earns them organic certifications from the USDA. oil adds bold definition to antipasti, pasta and RITROVO® joined with them to pioneer Bevivo, blended wonderfully with her milk chocolate. vegetable dishes, and both white and red meat ® ® She approached RITROVO to use them in a the world’s first drinking balsamic. RITROVO main dishes. carries a variety of Balsam’s vinegars in a her Wild Boar chocolate line and a delicious RITROVO SELECTION™ was born. We also variety of sizes; our mini-set lets you (or your DI CUONZO OF PUGLIA customers) sample a wide spectrum of flavored distribute Hagensborg’s partner bar, dark balsamics. Pastificio Bolognese is owned and operated chocolate with spiced fair trade Indonesian by the DiCuonzo family in the city of Barletta, cashews. BIAITALIA Puglia, where they make small batches of traditional Pugliese pasta cuts, such as I PECCATI DI CIACCO RITROVO® has selected this couscous from orrecchiette and olive leaf pastas. They also • 2010 Fancy Food Award, Silver Winner, Outstanding Biaitalia of Ferrara, which acquired their 88 make orrecchiette from farina arsa, or “burnt Pasta Sauce: Pasta sauce with Alba White Truffle year-old company from the Bacchini family, flour,” a tribute to a little-known Pugliese tradition The village of Monteu Roero, near Alba, Italy’s first producers of couscous. The tradition dating back centuries, where poor gleaners is a city world-famous for its regionally of couscous in Italy is prevalent in regional in would salvage wheat grains from the burnt fields. the provinces of Trapani, Sicily and of Casca, focused cuisine. Each product is made in small lots according to time-tested Sardegna. RITROVO® has chosen the corn and DR. PESCIA farro versions of this product in order to expand recipes with rare ingredients such as Alba white the range of gluten-free products available to the Paolo Pescia, a passionate second-generation truffle and Barolo red wine. Careful attention is U.S. market. honey maker, practices “nomadic” beekeeping. paid to maintaining freshness and homemade Paolo transports his beehives to seasonally goodness. I Peccati di Ciacco is a first choice flowering zones and protected national parks for lovers of Piedmontese cuisine. Peccati di located in the Tuscan coastal hills, which Ciacco-RITROVO® product collaborations are produces monofloral honeys of stunning flavor. labeled as RITROVO SELECTIONS™. All production is done by hand, including the scraping of honey from the combs. Paolo was voted a Tuscan “Knight of The Third Millenium” for his craftsmanship.

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IL MONGETTO MADONNA DELL’OLIVO MILLER FARMS In the Monferrato zone of Piemonte, Roberto • Voted 96 out of 100 points in the esteemed Flos Olei As proud, fourth-generation almond growers Santopietro and his family produce a line of 2011 Guide to the World’s Best Extra Virgin Olive Oils in Modesto, California, Kent Miller and family by Marco Oreggia vegetable- and fruit-based condiments renowned tend to their orchards carefully and responsibly. • Voted one of the Top EVOO Farms and a throughout Italy as a standard for quality, As a result, their almonds are a standard of “Made with Love” Olive Oil regional authenticity, and poignancy of flavor. II excellence. When seasoned with “Truffle & Salt”, Mongetto products appeal to professional and Antonino Mennella is a passionate young extra they are an absolutely irresistible. Kent Miller and home chefs alike in that they can be used either virgin olive oil producer from the Salerno area RITROVO® have formed a delicious collaboration! to accent main dishes or to take on their own of Campania. With his small 2000-tree farm, RITROVO® also organized a joint effort between central role on a menu. he produces our limited edition Raro (“rare”) Michele Ferrante and Kent Miller to produce extra virgin olive oil from a blend of pitted or almonds dusted with spicy Controne pepper, and LA BELLA ANGIOLINA “denocciolati” Ravece and Rotondella olives. Mozzafiato - a savory almond topping. He uses advanced pressing and processing • 2005 - Fancy Food Award, Silver Winner, Outstanding Best Seller: Croxetti pasta technology to provide a super extra virgin olive PANIFICIO VANNINI oil with double the average content of polyphenol • 2002 Fancy Food Award, Silver Winner, In 1932 Mario Vannini built his forno and modest Outstanding Savory Condiment, Pasta Sauce: antioxidants and an astoundingly low level of free bakery in the village of Calenzano, which lies in Ligurian Basil Pesto oleic acid, almost the same level of freshness as an olive still on the tree. the gentle, green hills just outside of Florence. The origins of “La Bella Angiolina” go back Over the years he built a great reputation for centuries. Still faithful to local traditions, MAIDA baking which continues to this day. Now, three Luca Bastieri and family use top quality generations later, Barbara and Irene Vannini ingredients to recreate traditional favorites Maida Farm is located in Campania near the proudly continue their family legacy by baking in the sun-drenched Italian Riviera. One such Cilento National Park and the archaeological goods that “delight your senses throughout the product is Taggiasca olives, some of which come ruins at Paestum. Francesco Vastola, its owner, entire day”. Adding market savvy to their baking from trees over 400 years old. La Bella Angiolina grows vegetables of the highest quality. With skills, Barbara and Irene create products that products, including their wonderful pasta line, a mixture of innovation and tradition, he takes reflect a respect for both tradition and innovation, are superb and customers choose them time and his just-picked vegetables and turns them into incorporating Tuscan raw materials such as time again. These flavors are Italy at its best. sott’olio using the excellent extra virgin olive oil farro, Carmignano figs, and Tuscan extra virgin from Cilento. olive oil to their original family recipes. LA ROMAGNA La Romagna was established over 50 years MANNUCCI-DROANDI PASTA DI ALDO ago in Foligno, the provincial heart of Umbria, Mannucci-Droandi’s extra virgin olive oil has • Voted #1 egg pasta in Italy by Gambero Rosso Magazine by pasta artisan Libio Fratini. Two generations an extremely low free oleic acid content and • Featured on the BBC’s “The Quest for the Best.” later, his grandson Leo carries forward his family a high level of polyphenols, earning it a place Pasta Di Aldo’s production is based in Ascoli- traditions with an impressive line of pastas among the best extra virgin oils in Italy as well as Piceno in Le Marche. Their textured, full-flavored containing the finest ingredients available (such exclusive membership among organic and DOP egg pasta is delightfully light, owing to the astute as Apulian farro flour, and pure, filtered water). extra virgin oils from the Chianti Classico zone. research and total dedication of Luigi Donnari. Gradual air-drying preserves the pasta’s hearty Manucci-Droandi is one of the few oils in its zone Luigi’s tiny, unique facility uses top-quality basic structure, full flavor, and sauce-gripping texture. and the country to be both organic and have the materials such as Italian durum wheat and eggs La Romagna is truly a pasta lover’s pasta. coveted DOP status (Denominazione di Origine from local feed-raised chickens to produce small Protetta)! batches of ‘the perfect pasta’ - every strand with LA SASSELLESE optimal shape, water content, texture, and cut. RITROVO® did years of research to find an MARINO artisan amaretto cookie of this caliber, and • Awarded the Zurich-Based “Golden Olive Award” PIRANSKE SOLINE found it in the interior of Liguria. Due to artisan • Outstanding Ratings by “The Slow Food Guide to Just half an hour’s drive east-southeast from production techniques, all-natural ingredients, Italian Extra Virgin Olive Oils” Trieste in northeastern Italy, the Piran saltpans and the use of legendary armelline almonds, La The Marino Family produces a superb organic (Piranske Soline) are situated in a national Sassellese Amaretto Cookies stand out against monovartietal extra virgin olive oil from their own park and nature preserve of southern Piran, their contemporaries in flavor, tenderness, and trees near the southeastern Sicilian city of Ferla, on Slovenia’s Adriatic coast. These saltpans, rich aromatics. Their cookies are delicious, in the vaunted Monte Iblei zone. In addition to comprising an interconnected series of shallow, beautifully packaged, and gluten-free. hand-tending their own tonda (‘Ferlese’) olives, lagoon-like basins, are where the pristine, salt- Katia and Maurizio Marino wild gather rosemary rich waters of the northern Adriatic are allowed L’ULTIMO FORNO and other herbs, and tend citrus trees and to enter, evaporate, and be hand-harvested. The southern region of Basilicata has long been beehives to create a humble yet incredible line of The Piran saltpans are among the longest- known as the breadbasket of Italy. Basilicatas’ regionally-inspired products. functioning artisan saltpans in Europe, providing historical city of Matera has been known for grain healthy, flavorful salt for over seven centuries. production, baking, and pasta making since the MICHELE FERRANTE During our research in Slovenia we found that 15th century. L’Ultimo Forno showcases this by Michele Ferrante is a true “agricoltore,” or small these salts were magnificent, at every price offering an impressive line of pastas and baked ® farmer. RITROVO discovered Ferrante at the point. Their sweet flavor derives from high goods. Senatore Cappelli, an indigenous, non- prestigious Terra Madre event in Torino, in 2006. mineral content and low levels of otherwise GMO grain known for its rich flavor and color, is On his farm In Campania’s village of Controne, bitter Sodium Chloride (NaCl). Of special note: used in their pastas and flours. in the province of Salerno, not far from the Piranske Solines’ highest quality salt, known as Greek archaeological park at Paestum, Ferrante ‘Salt Flowers’ (wordplay involving description of grows an heirloom bean with such thin skin that the delicate, flower-like structure of each ‘grain’) it doesn’t require soaking. His chef-friendly Hot literally melts into food. Pepper, Snacking Peppers, and Chickpea Flour are revered in Italy and America.

Page 27 Seattle, WA 98108 USA • 1-866-RITROVO (748-7686) • (206) 985-1635 • Fax: (206) 768-1191 • www.ritrovo.com Our Producers

PRIMO PAN STRAMONDO WUWANWO • 2010 Fancy Food Award, Silver Winner, Stramondo has been making Sicilian confections For the last decade, WuWanWo’s Giovanna Outstanding Cookie: Drolo gluten-free cookie for over 70 years. They are dedicated to using Chen has exported premium Italian food In the village of Battifollo on the Cuneo organic products from local sources, including products from Italy to Taiwan. She fell in love side of the Ligurian Alps, the Biga family locally-sourced pistachios and almonds. with the Piran Salt pans shortly after falling in bakes small batches of tantalizingly Stramondo submits their products to various love with her now-husband Silvio in Trieste. From flavored biscotti according to traditional organic certification committees which monitor this was born the idea of exporting Piran sea local recipes. Primo Pan biscotti contain top- the production and sourcing of their products. salt to Taiwan to create a world class soy sauce. quality ingredients, such as eggs from small Their products have won awards in Great RITROVO® has joined forces with Giovanna farms in the surrounding area, organic honey, Britain’s Organic Food Awards and in the US- to create a product according to our “Think raw cane sugar, and stone-ground local whole based Fancy Food Show. In response to our Locally, Eat Globally” philosophy - WuWanWo grain flours including organic corn and farro. customers’ requests, RITROVO® is proud to be RITROVO® Soy Sauce, the fruit of the combined importing two of their most well-known products-- traditions of Taiwanese soy sauce brewers and RADICI OF TUSCANY Pistachio Creme and Almond Paste (Marzipan)-- Slovenian salt producers. ® • 2002 Fancy Food Award, Silver Winner, under the RITROVO label. The soy sauce artisans start by dry fermenting Outstanding Product Line the soybeans with spices and brown sugar. • 2001 Fancy Food Award, Gold Winner, Outstanding TENUTA COCEVOLA Then they pack them into three-foot-tall terra Pasta, Rice, Bean, or Soup: White Bean Appetizer • First Place Honors at the Los Angeles International cotta pots with coarse sea salt from the Sečovlje Olive Oil Tasting Competition In the Tuscan hamlet of Loro Salina salt pans of Slovenia. The producers Ciuffenna, Sandra Masi and her From the sun-drenched coast of Puglia, in the then cover the pots and leave them to ferment husband Viviano Venturi oversee an province of Andria, Tenuta Cocevola produces for 180 days, after which they remove the lids amazing operation. Their regionally a DOP extra virgin olive oil from Coratina olives. and extract the finished product: WuWanWo ® inspired line of products is internationally They hand-harvest their olives before cold- RITROVO soy sauce. acclaimed for its introduction of heirloom pressing them in a state-of-the-art milling facility, treasures to the world market, such as ‘Giant’ which preserves its bold yet balanced suite of basil from the Arno valley and heirloom beans flavors. This extra virgin provides the taster with from the hills above Loro Ciuffenna. The Masis’ an undeniable sense of quality and terroir. It is collaboration with RITROVO® has transformed a true classic, bringing added dimension to both local dishes into ‘Ready-to-eat’ formats, which cooking and finishing. has earned them three NASFT statues and page after page of accolades from the U.S. specialty TERRIERO Introducing food industry. All Radici of Tuscany products are Small farm located in the Santa Lucia di Piave Chef Jason Rice certified organic. area of the Treviso DOC (in the North part ® of Italy near Venice) managed by Francesco RITROVO ’s own culinary consultant RITROVO SELECTIONS™ Salamon, father of Gianluca Salamon wine Chef Jason Rice assists RITROVO® BALSAMIC VINEGAR producer . Terriero, landowner in Italian, besides in developing and testing recipes the small production of Prosecco DOC TV , has ® • 2009 Fancy Food Award, Gold Winner, incorporating RITROVO products. Outstanding Vinegar started growing several old variety of wheat and His skills have earned him positions corn. The first two products to be available are In Soliera, Province of Modena, in the rich, as private chef for both Paul Allen the two flour variety to make polenta typical dish alluvial zone of Lambrusco di Sorbara, the and Craig McCaw. Jason is a 26 year in the Veneto Region. Maletti family has been producing quality veteran restaurateur and as a member Lambrusco wine for generations. TRAMPETTI of La Chaine des Rotisseurs earned the 1994 title of “Chef Rotisseur” Notwithstanding their success, young Davide • 2003 Fancy Food Award, Silver Winner, Maletti has decided to blaze a new path for his Outstanding Oil, Vinegar or Salad Dressing: honoree. Chef Jason also helps us family in producing an excellent six-year Balsamic Organic EVOO with product of Modena from the wine and grape musts of The venerable Trampetti farm is located demonstrations; select Lambrusco and Trebbiano varietals. in the prestigious Assisi-Spoleto hills you can meet Tasters misjudge this balsamic as being a of Umbria’s “gold coast” olive zone. him at our booth 10-, 12-, or even a 15-year Balsamic. That Massimo Sisani, the grandson of at the next Fancy isn’t just because it is made from carefully Eugenio Trampetti, and Federico Bibi, an Food Show. chosen basic ingredients, without additives Umbrian agricultural specialist, dedicate of any kind, but also because of the closely themselves to the production of one of the guarded techniques which govern its aging. The finest organic extra virgin olive oils in Italy. balsamic also undergoes an accelerated yet Their state-of-the-art process of produces a regulated evaporation in former wine barrels monovarietal extra virgin olive oil with intense of French Allier oak, resulting in a density and yet harmonious notes of freshly-cut grass, depth of flavor, intense aromaticity, and a clean fresh herbs, and artichoke. Trampetti EVOOs’ delicateness of finish that belies its age and high polyphenol levels (indicating quality of price. As one of our surprised Italian customers fruit) and low free oleic acid levels (indicating exclaimed, “... but it ‘drinks like a 10-year!” freshness) have perennially placed it among top Italian extra virgin oils. Each bottle is silver- RITROVO SELECTIONS™ Balsamic wrapped to protect freshness and its back label complements a range of dishes, from fresh is harvest-dated. strawberries to salad greens topped with Parmeggiano Reggiano shavings to almost any meat cookery.

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