HAPPY NEW YEAR!

RAISE THE BAR THIS VALENTINE'S DAY

CELEBRATE WITH BADIA

RETHINK YOUR RICE & GRAINS

WELCOME

Steve Kaufman, Executive Vice President, [email protected]emedici.com

We want to get more input from you on what you would like to see. Don't hesitate to get in touch with [email protected]

WELL, HERE WE ARE AGAIN, STARTING A YEAR WE HAD ALL HOPED WOULD BE DIFFERENT from the start of 2021, where there were a lot of unanswered questions about the Covid virus, the restaurant business, and a whole host of things. In January of 2021, we didn't know how challenging the supply side issues would be. However, as the numbers show, we had another record year at De Medici.

As we start 2022, similar issues remain, and more are sure to come. If we follow our historical pattern, we are convinced that we have the ability at De Medici, the financial and personnel support from Atalanta, and the customer base to again have a positive year—no matter what we will see.

I want to thank three groups of people—first to all our customers, a huge thanks for your business and an even bigger thanks for your patience—it hasn't been an easy 12 months. Our success would not have happened without your continued support of the De Medici group.

Second, a big thanks to our internal team — Marie O'Daniels—the rock of De Medici; she can solve almost any problem and knows where the skeletons are buried when needed. Then there is Maria Roemer–a onetime customer, a good friend, a partner in crime, and foodie- merchandiser-marketer-par excellence Senior Business Development Manager who keeps me on the straight and narrow whenever I get a little lost—thank you. And to our newer group, Victoria Di Naro and Nicole De Luca, our two "Business Development Coordinators" who never worked for us when we didn't work from home, thanks for excelling in whatever projects you tackled. To Brandon Davis, our newest member, thanks for your regional Whole Foods support and making sure NY, NJ, and New England stores have products on the shelves. And one more person who has been a significant part of our improved materials is Susan Lopez from the Atalanta Marketing group. There has been a noticeable step in all our marketing collateral and e-commerce all with Sue's attention. And last, thanks go to the Atalanta Customer Service, especially Meg Schaefer, who specializes in knowing everything about every De Medici item; thanks for your positive impact on our business and the personal connection you give to all our customers.

It's a new year, and we share some exciting new perspectives. A glimpse inside these pages includes how to use our products, producer highlights, including podcasts, interviews with some of our unique customers, and easy recipes.

From all of us here, please accept our best wishes for a Happy and Healthy 2022.

MEET THE MAKER

Stories from artisans

CHIANTI, TUSCANY

Badia a Coltibuono Extra Virgin Olive Oil Celebrating 60 Years

Founded in 1979, De Medici imported Badia a Coltibuono, the first Tuscan Extra Virgin Olive Oil marketed nationally in the U.S.A.

A MOMENT IN HISTORY

Those years are just a moment in the history of an estate whose existence is measured in eras, not years. Phoenician and Greek colonists introduced the olive tree to the Italian peninsula. There is archeologic evidence on the site that the Etruscans cultivated both grapes and olives here in pre- Roman times (about 2500 B.C.E.).

In 1051 the feudal lords who had governed the land for 400 years invited an order of Benedictine monks to found an abbey here. They dedicated themselves to tending the land, raising vines and groves to produce wine and oil. They continued their agricultural and spiritual labors here until

the Napoleonic wars, when in 1810, church lands were seized, secularized and auctioned off.

SIX GENERATIONS

In 1846 Michele Giuntini acquired the property.

In the late 1950’s, his descendent, Piero Stucchi Prinetti, took charge of

the property. He began to bottle the best vintages of the estate’s Chianti Classico Riserva, selling them on the domestic and international markets. He was the first

to realize the potential of another traditional product of the region: extra virgin olive oil. He lavished the same care on his groves, oil production and its marketing as he did the estate’s wines. Today his commitment to the quality wines and oils of the estate is carried on by his and Lorenza dé Medici’s children; Emanuela, Paolo and Roberto.

BENEFITS OF EVOO

• Known and appreciated since ancient times, Extra Virgin Olive Oil is one of the essential components of the Mediterranean Diet and one of the healthiest vegetable fats.

• Excellent for both seasoning and cooking.

• Numerous studies on the beneficial effects due to the presence of vitamins and antioxidants.

• Badia a Coltibuono is 100% estate grown.

• In Italy the olive tree arrived through the Greek and Phoenician colonies and in ancient Rome, the therapeutic virtues of olive oil were appreciated.

• Over time, advances in the production processes have improved the Extra Virgin Olive Oil quality. It is obtained by centrifugal extraction from the olive paste, without further chemical-physical manipulations.

• The extraction takes place at low temperatures and the oil is protected from light and air to keep it in optimal conditions.

LISTEN TO BADIA'S PODCAST

Listen on your favorite platform:


Love is in the air

Inspirations for Valentine's Day

Prepare a collection of culinary treasures from up and down the Italian peninsula.

We have included Sardinian crisp bread from Panificio Giulio Bulloni to serve along with the antipasti, Melchiorri Truffle Sauce for a truffle and ricotta spread finished with a drizzle of Mandranova Sicilian EVOO, and Campanini Farro for a simple dish of grains with red wine and grapes. Benedetto Cavalieri Whole Wheat pasta, Acetaia Cavalli Condimento Balsamico, Galateo & Friends Sea Salt Tablets for pasta and Amedei Tuscany Chocolate round out the goodies packed in a hat box. (Hat box is used for inspiration only and is not available)



DE MEDICI IN THE KNOW

Awards, new products and our favorite recipes all for you...

How to Use

Truffle Oils & Sauces

Use truffle oil as a finishing oil, not as a cooking oil. Add it to warm or hot dishes just before serving. Prolonged heating causes the aromatic oils to dissipate. Add it gradually, tasting between additions so as not to overwhelm the other ingredients and dominate the dish.

Truffle sauce can stand alone or be blended.

Use truffle oil as a finishing oil, not as a cooking oil. Add it to warm or hot dishes just before serving. Prolonged heating causes the aromatic oils to dissipate. Add it gradually, tasting between additions so as not to overwhelm the other ingredients and dominate the dish.

Truffle sauce can stand alone or be blended.

USE PROMO CODE

TRUFFLE2022

TO GET 20% OFF ALL TRUFFLE PRODUCTS demedici.com

OVEN “FRIES” WITH TRUFFLE OIL

Ingredients

16 large Russet potatoes

2 tablespoons A L’ Olivier EVOO

1 tablespoon or more A L’ Olivier Black Truffle Infused EVOO

Espirit du Sel Fleur de Sel to taste

Black Pepper (Optional) Parmesan cheese, grated (Optional)

Flat leaf parsley, finely chopped (Optional)

Cut the potatoes lengthwise in to 1⁄4 “julienne. Put them in large bowl and cover them with plenty of cold water. Refrigerate for a few hours or overnight.

Preheat the oven to 400°F. Line two baking sheets with parchment or foil.

Drain the potatoes and pat dry. Toss them with the olive oil. Spread the potatoes in a single layer on the sheet pans. Bake for 45 minutes. Stir them around and bake for 15 minutes more until crisp and golden.

Drizzle with A L’ Olivier Black Truffle Infused EVOO. Sprinkle with salt

You might want to add a grinding or two of pepper, a dusting of grated Parmesan and some finely chopped parsley.


Try This

We used A L'Olivier fruit pulp vinegars for our collection of fruit bars. Vegan Mango Coconut Lime Bars made with Mango Fruit Pulp Vinegar and Raspberry Jam Oat Bars.

See the recipe


CITRUS BRIGHTS!!!

Brighten up your winter table with A L'Olivier Fruit Pulp Vinegars. Made with 40% fruit pulp, these unique think pulp-filled vinegars add a burst of fresh fruit and flavors to your culinary explorations. Available in seven flavors, these products work in savory, sweet, and even cocktails!

They make innovative gifts for Valentine's Day.

Shop for A L'Olivier Fruit Pulp Vinegars

Rethink Your Grains & Rice

Amarena Cherry filled Chocolate Cupcakes with White Chocolate Frosting

Featuring Amedei Toscano Chocolate and Villa Manodori Dark Cherry Balsamic Vinegar of Modena.

See the recipe

Rethink Your Grains & Rice

Rethink Your
Grains & Rice

For January, we put together a few recipes featuring Riseria Campanini from the Lombardy region of Italy.

Each package contains rice/grains from one crop, one harvest's flavor, and from one specific place. All Kosher certified. RISERVIA CAMPANINI

ARBORIO

CARNAROLI

FARRO

VIALONE NANO (sofi Gold 2021)

VENERE NERO BLACK RICE

QUICK COOKING POLENTA

RISOTTO MIX with PORCINI & MUSHROOMS RISOTTO MIX MILANESE

ORGANIC BROWN RICE

For January, we put together a few recipes featuring Riseria Campanini from the Lombardy region of Italy.

Each package contains rice/grains from one crop, one harvest's flavor, and from one specific place. All Kosher certified. RISERVIA CAMPANINI

ARBORIO

CARNAROLI

FARRO

VIALONE NANO (sofi Gold 2021)

VENERE NERO BLACK RICE

QUICK COOKING POLENTA

RISOTTO MIX with PORCINI & MUSHROOMS RISOTTO MIX MILANESE

ORGANIC BROWN RICE

LOBSTER RISOTTO WITH BLACK RICE

This elegant, rich, and inexplicably delicious seafood risotto is perfect for Valentine's Day.

FARRO WITH SQUASH & MUSROOM
A delicious vegan dish of whole grain, winter squash, mushrooms, warm spices, hazelnuts and pepitas.

BROWN RICE MEJADRA
Here is an old and comforting dish of rice and lentils topped with crispy fried onions.

SHRIMP IN TOMATO SAUCE WITH CAPERS OVER A BED OF POLENTA

This makes a simple, quick, and very satisfying supper. Soft, creamy, almost instant polenta serves as a bed for a deeply flavored and easy to assemble tomato sauce with shrimp.

DE MEDICI IN THE KNOW

Awards, new products and our favorite recipes all for you...

Vegan Mango, Coconut- Lime Bars

This one is for ginger lovers. The ginger snap base is made even more gingery with the addition of Villa Manodori Essenziale Ginger Infused Oil and powdered ginger. It is topped off with a tropical coconut- lime cream swirled with a mango topping made with A L' Olivier Mango Vinegar. Garnish with lime zest and flakes of toasted coconut. Lay back and imagine turquoise seas.

This one is for ginger lovers. The ginger snap base is made even more gingery with the addition of Villa Manodori Essenziale Ginger Infused Oil and powdered ginger. It is topped off with a tropical coconut- lime cream swirled with a mango topping made with A L' Olivier Mango Vinegar. Garnish with lime zest and flakes of toasted coconut. Lay back and imagine turquoise seas.

MEET THE MAKER

Stories from artisans

INTERVIEW

MEET CHOCOLATIER & OWNER OF EJ BONBONS & CONFECTIONS, EMILY KELLOGG

In 2021, Emily Kellogg and Pierre Pouplard opened EJ Chocolates in Woodstock, NY. De Medici has a long- standing relationship with these chefs. We wanted to share this amazing product made with the finest ingredients.

"All of our bonbons and confections are handcrafted to bring our customers only the best experience."

Your shop is located in Woodstock, NY. Is there a particular reason you chose that location?

"I was born and raised in Woodstock. I never planned on moving back, but we visited my mother during the pandemic and discovered the space for rent. One thing led to another, and everything kind of naturally fell into place."

What did the two of you do before opening up the shop?

"I was the pastry sous for Gotham Bar and Grill and chocolatier for Gotham chocolates. Before Gotham, I worked at Per Se where I held the chocolatier position. Pierre was the savory sous chef at Per Se before opening the chocolate shop. We met at Per Se."

Your bonbons are made with Amedei Tuscany Chocolate which you purchase from De Medici. How come you choose Amedei?

We find the chocolate is excellent to work with. When you don't have all of the additives and emulsifiers added, and your chocolate is purer, you can showcase the quality better. Our customers also appreciate it when we can be transparent about sourcing our ingredients.

https://ejchocolates.com/

Find a gift for Valentine's Day

OUR STORY

CONTACT

LEGAL

PRIVACY STATEMENT

©2022 Copyright Atalanta Corporation

One Atalanta Plaza, Elizabeth NJ 07206

Facebook   Twitter   Instagram   LinkedIn