NEWSLETTER
April 2021
Flavors from Italy, Spain, Greece & beyond
THE APRIL ISSUE
A JOURNEY THROUGH THE ITALIAN OLIVE GROVES AMEDEI TUSCANY WINS 92nd AWARD
RECIPE OF THE MONTH Conservas Portomar Fideuá
'
E DI T OR 'S NO T E STEVE KAUFMAN, EVP DE MEDICI IMPORTS
What a year it's been!
This past month Nicole DeLuca,
she gave me some samples she had picked
frequently visit with them during, before,
who most of you have never met, asked
up from our loading dock in Elizabeth. At
or after shows in Europe. Since 2007 when
me for my cover article for this newsletter.
least I think it was Maria as this person
Atalanta purchased De Medici Imports (and
She asked me to have it back by March
was wearing a mask. In fact, we all were
I first met Marie O'Daniels) we collectively
12th. I was a little under the gun to get it
wearing masks in August!
have developed unique relationships
done by this timeline until it hit me like a
amongst ourselves and our producers.
ton of bricks.
Today I consider our producers not just growers or harvesters or producers but as
"One year ago, on March 12th, 2020, I was packing for a vacation to Tampa, Florida with my wife and son, where we had tickets to see a Yankee spring training baseball game. It was the beginning of three events I had planned for my wife's 65th birthday last June. We never left! Nor did we have the other two events I had planned for her. As a matter of fact and to no one's surprise, I have not been back to my office in New Jersey! "
Nicole had just joined De Medici,
our extended De Medici family. Many have had a more difficult time than we have had in the USA this past, and I miss them
It is remarkable when I think of
terribly.
this past year and how very close all of
Finally, technology has gone a
us at De Medici has become while never
long way to keep us in contact with our
being in one another's presence! Although
customers, but Zoom, Microsoft Teams,
I see our team quite often on one of two
emails, phone calls notwithstanding,
computer screens in my home office via
there is nothing like visiting with you in
Teams or Zoom, it is just not the same,
person. I am sure that our team feels as I
and I really miss their presence. They are
do and hopes to see you all again soon. As
all wonderful people, and together, Marie
we start to recover from this isolation this
O'Daniels, Maria Roemer, Myste Snow,
spring, we look forward to that time.
Victoria Dinaro, Sue Lopez and I have
WHAT A YEAR IT'S BEEN!
become quite a close-knit team. I try to tell them how important they are, and hopefully, they know it, but I worry at
and this was one of her first projects. Most people at Atalanta have not met her. As a matter of fact, Victoria DiNaro joined De Medici division and started work on March 9th, 2020, and not many have met her either. Both are key to our success— Nicole works wtih Maria and Sue Lopez on marketing projects and Victoria is key to growing our Whole Foods business. Victoria, unlike Nicole, did have 3 days before we started working from home. It's incredible to think we have two people in our company which the outside world of customers and producers have never met! Myste Snow, who is based in Texas, the land of ice and snow this past winter, has never physically met Victoria or Nicole, but today they all work together.
Sometime last August, I meet up
with my close associate Maria Roemer in a parking lot near the Meadowlands, where APRIL 2021 NEWSLETTER | DE MEDICI
times if it will be the same when we are all back together—and we will be, I am sure.
We are in the specialty food
business and bring some of the finest gourmet items from the Mediterranean
Executive Vice President, skaufman@demedici.com
region produced by a unique group of families. frequent
our
These producers typically USA
shows,
and
we
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Get Ready for Mother's Day! CHOCOLATE DIPPED ALMOND BISCOTTI We have taken our classic almond biscotti, shared with us by our friends at Badia a Coltibuono and dressed them up in Amedei Tuscany milk chocolate for Mother’s Day. Recipe on pg. 9
A journey through the olive groves A new series of articles that will explore the life of an olive on in the groves of our partners.
"In southern Sicily, the climate, the
terroir, the wind and the sea breeze make our oil “special.” Centuries-old olive trees were preserved to honor the work of those who preceded us. Olive trees have been cultivated here for millennia. The extra virgin olive oils produced here are mono cultivar." -Sylvia di Vincenzo Mandronova Palma di Montechiaro, Agrigento, Sicily
PRUNING IN ITALY
Comments from our Italian producers; January-March
MELCHIORRI OLEIFICIO
Alessandro Melchiorri
90% of the olive trees grow on the terraced hills and 10% on the mountains. The territory is the most essential thing in the production of oil. Our region produces oil without the sea Emanuela Stucchi Prinetti
around; this produces an oil with very low acidity and polyphenols, very high natural preservatives.
Badia a Colitbuono Gaiole in Chianti, Siena, Toscana
THE BADIA A COLTIBUONO ESTATE is
each year. Each cultivar has specific pruning requirements.
located 450 -550 meters above
In June, we start monitoring
sea level on the north facing
the fly situation by laying
slope of the Monti do Chianti.
pheromone traps.
There are 45 acres with 7,200
July – September we continue
olive trees.
monitoring for fly infestation, if necessary, preventive spraying.
WHAT IS HAPPENING IN THE
We have been certified organic
GROVES?
since 1994. Mow the grass, a
We prune each tree every third
cover crop which protects the
year, pruning 1/3 of the trees
soil.
Pruning removes dead or diseased wood, improves tree strength and encourages new shoots.
WHAT HAPPENS AFTER PRUNING THE TREES? The groves are full of smooth branches with light gray, narrow leaves that are always green and from February on tiny white flowers.
It takes between 5-8 kg of olives to produce 1 liter of Italy’s finest Extra Virgin Olive oils
Oleificio Melchiorri Spoleto, Perugia, Umbria.
MARINNA COLONNA Masseria Bosco Pontoni is 395 feet above sea level. The olive groves cover 136
MARCO BONALDO
acres, more than half of which are certified organic. There are 15 cultivars of historic local varieties and experimental types of olives. WHAT HAPPENS NEXT? April giving organic fertilizer to help pollination. Flowering at the end of May. We
Marinna Colonna Colonna San Martino in Pensilis, Campo Basso, Molise 05
do not use chemicals but only organic fertilizers.
Galateo & Friends Diano Castello, Imperia, Liguria
GALATEO & FRIENDS
WHAT IS HAPPENING IN THE
We grow 100% Taggiasca
In January / February the
olives named after the town of
previous year’s harvest ends,
Taggia, home to this precious
followed by pruning. The
variety in the territory of
Golden Rule of pruning is
Ponente Riviera dei Fiori.
to leave the foliage light to
GROVES?
allow air and sun to pass through it.
APRIL 2021 NEWSLETTER | DE MEDICI
DE MEDICI IN THE KNOW
Awards, new products and our favorite recipes all for you...
GALICIA IS BORDERED TO THE NORTH BY THE CANTABRIAN SEA AND BY THE ATLANTIC OCEAN ON ITS WEST. IT HAS OVER 1000 MILES OF COASTLINE. THE ATLANTIC COAST IS CHARACTERIZED BY RIAS, RIVER VALLEYS THAT HAVE BEEN CLAIMED BY THE SEA. Thanks to the Atlantic Ocean’s currents, these estuaries waters are among the richest and productive on the planet. The bounty of these waters makes Galicia the source of the finest conservas, preserved seafood, in the world. Portomar is in Vilagarcía, the heart of the Ria de Arousa. It is a privileged place in Galicia for harvesting and preserving the most exquisite seafood. All products are prepared with 100% natural ingredients, without additives, colorants or preservatives.
Brand: PORTOMAR, High-Quality Iberian Preserved Seafood Region: VILAGARCÍA, GALICIA, SPAIN
FLAVORS OF THE SEA
ENJOY THE FLAVORS OF THE GALICIAN SEASHORE WITH THE EXCEPTIONAL CONSERVAS FROM PORTOMAR. IDEAL TO SERVE WITH THE APERITIF OR TO FEATURE WITH A FEW SIMPLE INGREDIENTS IN SALADS, IN RICE AND FISH DISHES. BARS AND RESTAURANTS ALL OVER SPAIN AND PORTUGAL SERVE CONSERVAS AS PART OF THE TAPAS SELECTION. They are ready to enjoy right out of the tin or served in small terra cotta cazuelas. Set them out alongside crusty bread, olives, Marcona almonds and potato chips. Fill a shot glass with toothpicks for spearing. Put out a stack of paper cocktail napkins. Open a bottle of Cava, a chilled white or cold beer, and you are ready to entertain.
DE MEDICI IN THE KNOW
Awards, new products and our favorite recipes all for you...
Recipe of the month
CONSERVAS PORTOMAR FIDEUÁ Seafood Pasta Paella
INGREDIENTS
10 small fresh, clean squid 1 tin of Conservas Portomar Cockles ½ cup of crushed tomatoes 1 yellow onion finely chopped 1 clove of minced garlic 2 tablespoons Spanish Extra Virgin Olive Oil (we suggest L'Estronell Organic EVOO) A few threads of Saffinter saffron 7 ounces Benedeto Cavalieri Capellini D'Angelo broken into small pieces 1/3 cups of fish broth 1 glass of white wine A handful of parsley leaves, chopped Salt & pepper to taste
PREPARATION Peel and finely chop the onion, garlic clove, & parsley. Warm the pan to medium heat, add EVOO. When hot, add the onion and sauté until the onion has softened. Cut the squid into fine rings. Add the minced garlic to the pan and stir until
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fragrant for about 2 minutes. Incorporate the squid into the pan. Cook for 4 minutes, stirring occasionally. Meanwhile, soak the Safinter saffron in the white wine to bloom before adding it to the dish. Add the wine to the pan and cook until evaporated. Add the crushed tomatoes and stir well. Add the uncooked pasta, and continue stirring. Add the fish broth and leave to boil for 5 minutes. Open the Conservas Portomar Cockles and pour the brine into the mixture and stir well. Add the cockles and the chopped parsley (reserving some for garnish- cockles, and parsley) Season with a pinch of salt & pepper to taste. Cook until the noodles are tender. Garnish each plate with the reserved cockles and parsley.
APRIL 2021 NEWSLETTER | DE MEDICI
DE MEDICI IN THE KNOW LUXURIOUS CHOCOLATE, GORGEOUSLY PACKAGED, TO INDULGE YOURSELF OR BESTOW ON ANOTHER.
Awards, new products and our favorite recipes all for you...
AMEDEI TUSCANY
Six of Amedei's creations are awarded by London's Academy of Chocolate
Porcelana, Tuscano Black 70, Acero Maple 95, Tuscano Red, Crema Toscana & Crema Toscano Cacao (Giandua Spreads). Six Amedei Tuscany creations are awarded by London's Academy of Chocolate, one of the most prestigious international bodies in the world of chocolate, inside the 2020 ranking of the world's best chocolate! With these latest awards, Amedei reaches 92 awards, collected over the years nationally and internationally, continuing to confirm their values of quality, craftsmanship, and taste over time.
APRIL 2021 NEWSLETTER | DE MEDICI
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DE MEDICI IN THE KNOW
Awards, new products and our favorite recipes all for you...
A special breakfast for Mother's Day
AMEDEI TUSCANY & CAFFÉ VERGNANO
Almond Biscotti dipped in Amedei Latte Chocolate with Caffé Vergnano Espresso
INGREDIENTS
2 cups (250 gr) “00” flour 2 eggs (100 gr) 8 tablespoons (113 gr) butter (room temperature) ½ cup (100 gr) sugar ½ teaspoon (3 gr) salt ¼ cup (38 gr) almonds, whole 2 cups of melted Amedei Gocce Toscano Latte Chocolate Preheat the oven to 350 °F.
PREPARATION Line a cookie sheet with parchment paper. Cream the butter and sugar, then add flour, salt and eggs. Work and knead the mixture by hand until it comes together, then add the almonds. Divide the dough in half. Shape the dough into logs roughly 12 long x 2 inches wide x 1 inch high. Bake for 15 minutes. Remove the loaves to a rack and cool completely. Cut them
into ½ inch slices. Put them into the oven for another 10-15 minutes. Flip the biscotti over after the first 5 minutes. Remove to a rack and cool completely. Dip biscotti in chocolate. Let cool. HOW TO MELT THE GOCCE Add gocce to the top of a double boiler over barely simmering water. Stir gently and frequently until the gocce has completely melted. Use a heat-safe rubber spatula to scrape the sides of the bowl as you stir.
Galateo & Friends Diano Castello, Imperia, Liguria APRIL 2021 NEWSLETTER | DE MEDICI
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