Speciality-Food-Magazine-November-December-2024

varietals and regions of Italy.” As much as there is plenty for food- loving consumers to relish, there’s a lot for adventurous retailers to explore too. “The understanding of how different sauces might be used with different pasta is well-evolved but when this is taken to a deeper level of understanding regional specialities and how even basic recipes can fundamentally differ from town to town, it opens up a world of discovery and learning which we are excited to share,” Gianfranco continues. Italian food is no longer simply a convenient option, agrees Winette – “people are moving beyond pizza and pasta to explore regional specialities and unique flavours, and value authenticity and traceability.” Many of Just Gourmet Foods’ brands are frommulti-generational, family-built businesses, producing recipes which have been handed down and perfected over generations, and their stories can be a selling point for fine food retailers. Speciality Food readers know all too well the value of ‘selling the story’, and while this might be more straightforward when selling a local product, Italian food brings with it a romanticismand inherent sense of quality that foodie shoppers love – both as a result of attractive packaging and its story. This sense of quality inherent in the artisanal Italian products entering the UKmarket is something which independent fine food retailers can capitalise on. “There is certainly a perception of luxury associated with authentic Italian food in the UK, especially when it comes to products with a clear provenance and artisanal heritage,” says Winette. Sharing the stories behind the products being sold is key to amplifying the sense of quality and increasing sales. “Independent fine food retailers can tap into this by highlighting the stories behind the products they sell – emphasizing the artisanal productionmethods, the passion of the producers, and the exclusivity of small-batch offerings.” Winette suggests creating in-store have a clear-cut connection with their origins. A recent addition to the fold is Cotswold Cardillo, a producer of authentic Italian foods made using ingredients sourced locally in the Cotswolds, in doing so brilliantly blending the Italian and British food scenes. Having this dual-sided approachmeans that the teamknows what Brits want from Italian food – and how to give it to them. “British consumers seek a combination of familiarity, comfort, and authenticity from Italian food, while also being open to new culinary experiences,” begins Clara Cardillo, director. “My family and I aim tomeet these desires by offering high-quality Italian dishes rooted in tradition, but with amodern touch. Customers appreciate the comfort of familiar, heartymeals that evoke the warmth of family gatherings, while also wanting food that is easy to prepare and nourishing. At the same time, there is a growing interest in provenance – knowing that the ingredients are authentic and sourced with care, ensuring that the flavours truly sing of Italy. Providing a fusion of traditional Italian flavours – courtesy of their beloved Nonna Pippi –with locally- sourced Cotswolds ingredients, the 2024-launched range is the perfect fusion of excellent British produce and authentic Italian flavour. “The appetite for Italian food in the UK is consistently strong, with a growing appreciation for authentic flavours that are made locally. There is a particular demand for Italian cuisine that combines traditional recipes with fresh, high-quality ingredients, and this is where our range truly stands out. By blending Nonna Pippi’s cherished Italian recipes with exceptional produce from the Cotswolds, we offer a unique fusion of Italian authenticity and local craftsmanship. The UKmarket is eager for Italian foodmade here, especially when it delivers the vibrant, authentic flavours that truly embody the essence of Italy.” The value of connection One of the things Italian food is best loved for is its preservation of culinary traditions, techniques and flavour. A pesto served in Puglia will be different to one served in Genoa, and families across Southern Italy will have differing – closely guarded – iterations on a great ragu for spaghetti. These regional variations offer ample opportunities for fine food retailers, who can satisfy their customers’ appetites for provenance by sharing the stories behind their range of Italian food and drink. “The British have had a long- standing love for Italian food and we are seeing an evolution in understanding of the nuances of Italian ingredients and their connection to the geography of the country,” says Gianfranco Perri, CEO of Just Gourmet Foods, a specialist importer and distributor of Italian artisanal brands. “More retailers are looking to ensure that, like wine, that they have olive oil fromdifferent 24 experiences, such as tastings or cooking demonstrations, to further enhance the sense of luxury and deepen customer engagement with the products. “We see our wide and growing customer base as testament to the desire in the UK for high quality Italian products and, more specifically, a connection to real producers,” continues Gianfranco. “We know that retailers use us to offer deeper choice for their customers in amarket dominated by some large Italian brands. Our retailers value us for the provenance we offer as well as the clear quality that has customers returning. Due to the thoughtful presentation of our brands, we also see a willingness to pay a bit more for a product which sits beautifully on-shelf – or on the kitchen counter – while also delivering on provenance and flavour.” Getting pasta right As Gianfranco suggests, pasta offers a perfect example of a product which has become commonplace in the UK, and so – just like in Italy – supermarket shelves are filled with cheaply-made varieties, but there are plenty of high quality options available for retailers to stock. It might have a simple ingredients list, but pasta can be a highly varied product as a result of the quality of the wheat used tomake it as well as the productionmethods. “Not all pasta is created equally!,” says Sally Assinder of Garofalo. “Dry pasta is made with only two ingredients: wheat and water. Quality pasta is made exclusively fromdurumwheat which is milled to obtain a semolina with a courser grain than soft wheat flour. Tomake Garofalo pasta we select the best grains in the world that meet specific quality criteria for gluten, protein level, colour and optimal taste. The semolina we use is largelymade using Desert Durumwheat from Arizona, considered one of the best in the world for its high protein content. The water we use tomake Garofalo pasta is local spring water known for its purity andmineral content which contributes to the unique flavour and texture of the pasta.” Garofalo is a highly regarded producer of pasta across the UK and beyond, and its long history is at the heart of the quality of its range. “Generations of knowledge, talent and pride are concentrated in Gragnano, the pasta capital of Italy and home to Garofalo pasta since 1789,” says Sally. “Over 200 years of experience are a huge advantage in the production of our pasta.” Indeed, Garofalo’s love of pasta informs the level of expertise seen throughout the business. “Garofalo lives and breathes pasta with an owner whose family has been in pasta for generations and who is personally involved in the selection of the durumwheat, a culinary gourmet production director who fully understands what makes great pasta, and a teamof workers who are both passionate and knowledgeable about the product. Garofalo’s pasta quality is unmistakeable, and the product speaks for itself, the base of this is our dedication to excellence and our desire tomake good food an exact science without losing the knowledge of the pastamakers.” As all foodies know, investing in good quality pasta canmake a significant difference to the final dish, both in terms of flavour and texture. Al dente – to the tooth – is the optimum texture once cooked, and the use of bronze dies during the extrusion process helps sauces cling to the pastamore effectively. If high quality ingredients are used, there’s no need for complicated recipes. “High quality pasta cooked correctly speaks for itself,” says Sally. “One of the most loved recipes in Italy is Spaghetti Aglio e Olio which simply combines pasta with garlic, olive oil and chilli to create a simple yet delicious dish, but only if high quality pasta is used.” Truffle is another product familiar to UK shoppers but worthy of a fresh approach, and a new brand – Be Truffle – has been launched to refresh the British shopper’s approach towards this luxurious product. “The truffle market in the UK has traditionally been focused on targeting the more affluent consumer, with a clear interest in luxury and indulgence,” begins Rita Brugnoli, sales director. “Be Truffle has been launched to introduce the exciting world of truffles to a wider, younger audience, taking truffle consumption out of the realms of exclusive fine dining.” Even amongst products with such a clear association with luxury and tradition, there is a hunger among consumers for innovation and Be Truffle has a wide range of products – including truffle ketchup, teriyaki sauce and chilli oil – that allow So long as we make an effort to explain to our customers why our Italian items – for example olive oil – are more expensive than the basic alternatives they can get at the supermarket, we get the opportunity to share the producers’ story and bring an authentic taste of Italy to our audience @specialityfood