Friday, September 16, 2011

September Staff Selection: Poggio Farro



Poggio del Farro: 15% off in September
From Staffer Richard Sparks

With the markets at their peak and all that vegetable goodness around, we have gone way beyond meatless Mondays! Most days in fact are meat free, unless the grill comes out, but even then veggies rank pretty high. Because we are big eaters however, we often need to fill in the "gaps". Typically we dive into bread, pastas, eggs and cheeses to bulk up our vegetarian meals, but what really does the trick is a lovely grain concoction, and some hot or cold farro dish always fits the bill.

Farro has been around for some 17,000 years apparently. It fueled the Roman Legions in their conquests and nourished the peasantry. For a time it fell out of favor, but the French gastronomes brought it back with gusto as ingredients to fine soups in their haute cuisine. Now, because of its low gluten properties and high levels of anti-oxidants and vitamins, farro has become a sought after ingredient to healthy, flavorful meals.

Check out these recipes and give farro a try!

Summer Farro Salad
http://www.food52.com/recipes/5092_summer_farro_salad

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Farro with Fennel and Carrots
*This makes a ton of food & is great for potlucks!!

www.epicurious.com/recipes/food/views/Farro-with-Fennel-and-Carrots-237196
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Farro with Mushrooms

http://www.nytimes.com/2010/01/21/health/nutrition/21recipehealth.html

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Zuppa di Farro
http://www.seriouseats.com/recipes/2009/10/seriously-italian-zuppa-di-farro.html

Wednesday, September 14, 2011

Meet Your Makers: Cristiano Savini



This installment of "Meet Your Makers" is an interview with Cristino Savini, a 3rd generation truffle producer from Tuscany. Savini Truffles are recognized throughout the world as some of the finest truffles; in 2007 Cristiano and his dog Rocco found the world's largest truffle, weighing in at 3.3 pounds! Read his inspiring interview (then try some of his truffle products sold at our shops!):

What do you hope to accomplish through providing quality products?

In Famiglia chi ha comiciato a “trasformare” una passione (quella per il Tartufo) in un vero e proprio lavoro lo ha sempre fatto con soddisfazione e per noi è sempre stato motivo d’orgoglio ed è stato una conseguenza senza nemmeno farci caso. E noi vogliamo continuare a far “godere” i ns clienti con le ns preparazioni a base di tartufo come chi ha cominciato questo cammino!

In our family, those who began "transforming" a passion (that of the Tartufo) into a labor have always done it with great satisfaction, and for us the motivation has always been the passion and love whereas the work followed without us even taking notice. We now want to continue to provide "enjoyment" to our customers with our preparations based on the tartufo - that which brought us on this road!


Do you personally know the farmers that produce your products?
Nel ns caso i fornitori sono la più grande ricchezza ed eredità lasciata da mio nonno Zelindo, questo è uno dei ns punti di forza. Avere la certezza della provenienza del tartufo oltre alla sicura qualità nel nostro mondo è più unico che raro.

For us, the people (hunters) who bring us the tartufo are the most prized, and our greatest strength. This is the tradition started by my grandfather Zelindo in which we continue today. Our relationship with those who furnish us with the tartufo guarantees the quality of the product - this is rare and unique in our world.

What is involved with working with the farmers to get a product to market? L’obbiettivo che ci poniamo puntualmente è quello di produrre prodotti UNICI, con una qualità elevate e negli ultimi anni dobbiamo presentare bene anche il pack visto che il mercato dei prodotti di nicchia stà attento anche aquest’aspetto, senza però cadere in inganno, è più importante fare un prodotto buono che avere un pack stratsferico.

Our goal is to bring to market UNIQUE products of the highest quality by staying close to our providers. In the last few years with so many products on the market, we strive to stay focused on the "quality" rather than get caught up in the frenzy of the "quantity" for the marketplace.

Is there anyone else on your “team”?
Siamo un piccolo realtà, e nella ns famiglia abbiamo persone fidate in ogni ruolo che nei momenti di lavoro riesce a fare squadra!

We are really a small operation, and in our family we have workers whom we trust to perform in their role and as a "team" for the good of the company.


How often do you come out with new products?
Tutti gli anni I ns client ci chiedono l news, quindi almeno un prodotto lo preentiamo, quest’anno abbiamo presntato 2 news

Every year our customers ask for something new, thus we try to present at least one new product. This year we have two new products, the Maionese con Tartufo Nero and Filetti di Acciuge, both in Milano at Tuttofood and at the Fancy Food Show 2011 in DC.

How did you get into this “line of business”?
ci sono nato

I was born into this!


What did you want to do as a kid, "when you grew up"?
L’architetto

Architect

What was the spark that led you to working with food?
Onestamente sono stati diversi episodi, anche perchè tutto pensavo ma mai avrei detto di fare quello che ho fatto con importanti risultati, ma si vede che il mio DNA mi ha portato sulla via giusta e ne sono felice!

I have to be honest. There have been many times in my life where I have gone in different directions, but I never felt that I was doing something very meaningful. But it's clear that my DNA was deigned to bring me to the right path, and I am now very happy!

How do you plan to grow your portfolio, horizontally or vertically, and why?
Orizzontalmente, mi piace di più… Onestamente la quantità è sempre importante ma mai come la qualità nel ns lavoro quindi non puntiamo mai a fare di più ma puntiamo sempre a fare meglio! La crescita non è repentina ma quando cresci cresci su qualcosa di solido e durturo nel tempo!

I like growing horizontally...honestly, quantity is of course important, but in our work, never more important than the quality. We always strive to do better! Growth is not instantaneous but needs to be solid in order to last!

What do you see as the biggest benefit (s) you offer to your retailers and consumers?
LAVORARE CON UNA FAMIGLIA CHE SI DEDICA AL TARTUFO IN TUTTO E PER TUTTO CHE AL PIMO POSTO A I SUOI CLIENTI E CI FACCIAMO IN QUATTRO PER FAR IN MODO CHE SIA IL PIU’ FELICE POSSIBILE

To work with a family that is dedicated to the product, the tartufo. Above all, we place the customer first and will do everything possible to keep our customers happy!


Of all the millions of food products you could have specialized in, why these?
PERCHE’ HO AVUTO LA FORTUNA DI NASCERE IN UNA FAMIGLIA DOVE IL TARTUFO E’ EMPRE STATO COSI’ PREZIOSO CHE MI SONO RITROVATO A FAR QUESTO CON LO SPIRITO GIUTO

Because I had the good fortune of being born in a family where the Tartufo has aways been prized and thus I continue with the same dedication.

What is your favorite story/anecdote that occurred along the way in creating your product?
UN PASSIONE TRASFORMATA IN LAVORO PUR MANTENENDO INVARIATA. MI CI ONO TROVATO SENZA NEMMENO ACCORGERMENE

A passion transformed into a life's work. It happened without me even taking notice!