Atalanta First Bite- Winter/Spring 2023

3

ISSUE WINTER 2023

1

pg 6

NEW ITEMS....................................pg 4 Check out our brand new products, from tangy sheep’s cheese to cheeseboard collections

SMOKED FLAVORS ARE EVERYWHERE........................pg 12

From smoked cheese to smoked tuna, smoked flavors are having a moment in the spotlight

MERCHANDISING IS A SNAP......pg 14 Atalanta launches innovative merchandising campaigns for retailers

pg 12

NAVIGATING CLEAN LABELS.......pg 19 Customers seek whole, fresh, and natural foods

ANCIENT GRAINS.........................pg 23 Premium ancient grains like farro bring comfort to a new level

pg 17 2

M O R F E T oration T R O E N L L corp A nd E eet a s G m n rld’ e ca hat w m the wo eel t f TOsiM d o u o t ill f pro , fr den asion nta is you w

s cc ala d, At ever the o the item edients. n o y e hat ingr d be hav 23 an tomers. W dbys, we st quality w 0 2 o t ur ne us he tan c d o g s i a r f h e u d o i h l e o rd ll te so th ka a tas heeseboa , e loo needs of a ducts to ade with t w e s g A o ou’ll Spain asy C , all m d the er pr ow, y troduce e tzerland, ated l l excee ought-aft and serve o f wi in s hat cre ll, ges t excited to ms from S anta has h you most to use, se a p e l it e h . In t ds. We’re array of it cers, Ata o share w proud e t i B le it t ren odu rst to Fi eworthy t and a who clusive pr cannot wa e m t o x e Welc ts and no Table On ith our e s that we c w gn produ tions from boration g campai n a c i l Colle ly. In col erchandis a t I m e and novativ gs. ers. n fferin o new i ur custom w e o our n and y njoy e u o hat y ope t h e W

pre

rt Gelle

tion ora

rp a co ant l a t a t of iden

Tom s

pre

3

Here at Atalanta, we’re always bringing exciting new flavors into our diverse product portfolio. From Table One’s artisanal Cheeseboard Collections, to Royal Mahout’s delightfully unique flavored paneers, to new seasonal choices from Celebrity Goat, the latest innovations in flavor are right here at your fingertips.

4

All of your favorite window garden herbs come together in Celebrity Sheep’s new SWEET BASIL & HERBS fresh sheep logs. Made with 100% locally sourced sheep’s milk and hand rolled in a medley of basil, tarragon, and chive, this herbaceous cheese is bursting with springtime flavors! From French omelettes in the morning, to quinoa salads for lunch, and stuffed chicken for dinner, Celebrity Sheep SWEET BASIL & HERBS enhances and elevates any dish at any meal.

CELEBRITY SHEEP #062132 Sweet Basil and Herb Sheep Cheese 12/4 oz 8 7127 002132 9

Subtly spicy calabrian chilies and bright refreshing orange harmonize together as a perfect foil for mellow and tangy fresh sheep’s milk in Celebrity Sheep’s new CALABRIAN CHILI CITRUS sheep logs.

Made from 100% locally sourced sheep’s milk, this spicy sweet combo is the perfect pairing for all things decadent!

CELEBRITY SHEEP #062133 Calabrian Chili Citrus Sheep Cheese 12/4 oz 8 71270 02133 6

CHECK OUT THESE GREAT RECIPE VIDEOS

5

6

Modestly priced yet wonderfully flavorful, this tangy, smooth cheese is perfect for melting. Since 1885, Ammerländer has created high quality cheeses that showcase the Ammerland region in the north of Germany. Their FONTINA is excellent melted in a sandwich or on a pizza, or shaved over asparagus.

AMMERLÄNDER #022177 Fontina Cheese 10/7 oz 8 88117 50111 1

With classic, distinctive nutty flavor and smooth texture, Ammerländer SWISS is a great choice for melting in a panini, topping a burger, or piling high with pastrami and sauerkraut. It’s made exclusively from cow’s milk from certified North German dairy farms.

AMMERLÄNDER #062132 Swiss Cheese 10/7 oz 8 88117 50907 0

BUTTERKÄSE is a semi-soft cheese, beloved in Germany for its creamy texture and mild, buttery taste (its name means “butter cheese”). It’s ideal for melting in omelettes, grilled cheese sandwiches, and bubbling pots of fondue.

AMMERLÄNDER #022175 Butterkäse Cheese 10/7 oz 8 88117 51410 4

Ammerländer combines more than a century of tradition with cutting edge technology to ensure sky-high quality. Their HAVARTI is a creamy cheese with a mellow, mild taste, a high butterfat content, and small eyes (holes). It’s wonderful on a sandwich with roast beef and sriracha mayo, or for snacking with crackers and apple slices.

AMMERLÄNDER #022176 Havarti Cheese 10/7 oz 8 88117 50513 3

7

Build a cheeseboard without a second thought! Table One’s Cheeseboard collections make it easy to grab everything you need, whether it’s for entertaining, a quick appetizer, or a thoughtful gift.

Cave Aged Cheeseboard Collection: The Cave Aged collection includes two of our fan-favorite cave-aged cheeses. From DON JUAN, a complex four-month cave-aged Manchego from Southern Spain. From SNOWDONIA, Rockstar – a vintage Cheddar aged for 18-months in the natural caves of the Welsh slate mines in the UNESCO World Heritage site, Snowdonia National Park. Paired with a sweet quince spread from DALMATIA and IL DE FRANCE PARIS toasts, this cheeseboard collection serves about 4 people.

Royal Fayre Cheeseboard Collection: Experience a taste of the UK with The Royal Fayre collection. This box includes three contemporary British cheeses (an extra mature Scottish Cheddar from 1057 as well as BELTON FARM’S gorgeously marbled Port Wine Derby and Sage Derby) as well as a sweet fig spread from DALMATIA and IL DE FRANCE PARIS toasts.

This cheeseboard collection serves 4-6 people.

TABLE ONE #732191 Royal Fayre Cheeseboard Collection 6/23.65 oz 0 71270 58760 7

TABLE ONE #732190 Cave Aged Cheeseboard Collection 6/14.4 oz 0 71270 58761 4 TABLE ONE #732193 Mixed Master Case - Royal Fayre and Cave Aged 3/14.4, 3/23.65 oz 7 1270 58763 8

A blend of the finest AOP cheeses (Gruyère Emmentaler, Raclette, and Swiss Mountain cheeses), Mifroma ALPINE CHEESE BLEND is the perfect addition to any meal. Free from any additives or preservatives, feel confident when preparing foods such as fondue, mac & cheese, rustic soups, waffles or quiche. The possibilities are endless.

MIFROMA #031420 Shredded Alpine Blend 6/2.2 lb 0 85223 00037 1

8

5Q is Alimentias’s signature cave-aged cheese cured for ten months in Jerez de la Frontera.

The innovative and one-of-a-kind curing inside Sherry casks for the last few months of aging confers this unpasteurized SHEEP’S MILK CHEESE oaky notes and a refined, fruity flavor thanks to the unique aroma of the Oloroso Sherry DOP wine.

5Q #566540 Sherry Sheep Milk Cheese 1/7 lb 8 11951 02307 5

The world’s only official GUINNESS™ cheese.

Handcrafted using locally sourced cheddar, carefully prepared and matured to specifically create the intricate flavor combinations in this bold and malty cheese. A delicious and complex cheese which is a unique expression of the rich GUINNESS™ heritage.

GUINNESS #524296 Guinness Cheddar™ 2/6.6 lb 0 60088 25091 9

A favorite among customers, Il Villaggio PARMIGIANO REGGIANO has a distinctive sharp, sweet flavor. Imported from Italy, the cheese is a perfect vehicle for enhancing classic Italian dishes, like pasta, soups, stews, risotto, Mediterranean salads, and more. Mangia!

IL VILLAGGIO #056799 Parmigiano Reggiano, aged 24 mos.

12/5.3 oz 0 71270 39921 7

9

Bacon lovers, this one’s for you. Maestri’s GUANCIALE is an essential in beloved Italian pasta dishes, like Carbonara and Amatriciana. This cured Italian pork jowl bacon is an Italian specialty that is salted and dry-cured for approximately three months. The result is luxurious tenderness and a rich flavor. Trimmed into convenient strips, these are a great gourmet substitute for pancetta and perfect in veggie dishes to add meaty depth.

MAESTRI #632159 Italian Guanciale, Strips 10/3.5 oz 8 56726 00795 9

Dalmatia’s FIG CHILI is for all those looking for the perfect balance of sweetness, spice and smoke! Bursting with flavor, our spicy spread is the perfect balance of sweet heat that will enhance your simpler recipes and dishes.

Pairs perfectly with a Brie or sharp aged cheese and salty prosciutto combination. A great option to use as a glaze for meats or veggies before roasting, grilling, or even adding after reduced down to a demi-glaze.

DALMATIA #486528 Fig Chili Spread 12/8.5 oz 8 54858 00154 8

10

PANEER is a fresh Indian cheese with a mild, milky flavor. Studded with anti-inflammatory TURMERIC and just-a-bit-spicy fresh BLACK PEPPER, this variety makes excellent rich curries and fried rice dishes.

ROYAL MAHOUT Turmeric & Black Pepper Paneer 12/10 oz COMING SOON!

Zesty JALAPEÑO is a brilliant addition to Mahout’s award-winning creamy, versatile PANEER. Use this to make paneer kebabs with a bite, crumble over tacos, or toss into pad thai for a fresh jalapeño kick.

ROYAL MAHOUT Jalapeño Paneer 12/10 oz COMING SOON!

Crumble into a taco salad. Fold into empanadas.

Slice into a savory sandwich. This creamy PANEER is infused with flavorful veins of vibrant CHIPOTLE in adobo. It’s smoky, spicy, and bursting with delicious flavor.

ROYAL MAHOUT Chipotle Paneer 12/10 oz COMING SOON!

11

SMOKED FLAVORS ARE ON TREND HEATING UP: SMOKED FLAVORS ARE EVERYWHERE. From smoked cheese to smoked sea salt, smoked flavors are having a moment in the spotlight. Smoke is a complex addition that imparts richness and depth to even the simplest of foods, from familiar products like meats, cheeses, and fish, to unexpected ingredients like olive oil, sea salt, and vegetables.

Smoke adds warm, toasty notes that evoke memories of gathering around a campfire. Adding smoked ingredients like paprika, smoked cheese, or fire-roasted red peppers brings well-rounded flavor and rich dimension to any dish. The perfect smokiness adds but doesn’t overwhelm.

Food Business News writes that smoked flavors are inspired by the grill – bringing a diverse array of culinary traditions from Kansas City to South Korea. For consumers and chefs alike, smoked ingredients deliver the complexity that comes from grilling, slow smoking, or cold smoking, without the requisite time and effort.

A big labor and time saver in the kitchen!

Institute of Food Technologists (IFT) first named smoke as an upcoming trend five years ago, yet excitement and popularity of smoked flavor has only grown since then. “An evolution of the smoke trend is the appearance of burnt and charred notes being called out on menus and on packaging,” IFT states. “Charred/ blackened/fire-roasted flavor will continue to remain popular” for the foreseeable future. Smoked and burnt flavors are stars among snack items, according to industry experts, appealing to consumers’ craving for all things smoky.

Discover a few of our smoked favorites!

Beemster Smoked Gouda

12

Table One Smoked Tuna

Snowdonia Beechwood

Del Destino Fire Roasted Red Peppers

TIPICO’S REVAMPED FACILITY OFFERS THE BEST IN SMOKING. Tipico, Atalanta’s cheese manufacturing facility, is driving the trend forward with their new smokehouses. With full production anticipated to start in early February, Tipico has the capability to smoke over 200 different types of cheese with their new equipment. The investment consists of three commercial smokers in their recently renovated facility in Lakewood, New Jersey.

This new capacity in smoking cheese will allow suppliers and customers to customize their cheese, including private label items, with new robust flavors.

Anthony Castellano, Tipico’s Director of Operations, says, “Tipico has been working with industry experts in Germany to perfect our state-of-the-art smokehouses. The technological advancements in the machinery are incredible to witness first hand, such as the AI technology and digital control panels built into this new smokehouse process.” Plus, with Tipico’s capabilities in cutting wedges, cubes and shredding, your future expansion into innovative line extensions is now easier than ever. Atalanta is proud to consistently work with our Tipico facility on crafting custom solutions* to expand our already extensive sourcing capabilities.

POPULAR WOOD TYPES

available for smoking through TIPICO

Bold • Comforting • Intense

*minimums apply for all customization

Hearty • Distinct • Light

Deep • Fruity • Sweet

Sweet • Mellow • Crisp

Belton Farm Smoked Red Fox

Recla Sliced Speck

L’Estornell Smoked EVOO

Mifroma Smoked Raclette Slices

Espirit Du Sel Smoked Sea Salt

13

oration b a l l o c n I xclusive e r i e h t with ta has n a l a t A , rs produce vative o n n i w ne created ndising mercha etailers. r r o f s n campaig reative c , n u f e Thes ned by g i s e d e kits ar ouse h n i s ’ a Atlatan team to g n i t e k mar ustomer c e h t e g enga evel and l e r o t s at the e four s e h T . y l digital e sure to r a s n g i campa inspire. d n a t h g deli

14

All You Need Is Love & British Cheese Featuring British cheese from Snowdonia and Belton Farm. Like British music from the 1960s, these groovy cheeses from the UK are timeless classics that have established an important place in our hearts and stomachs. For centuries, the UK has been the groundbreaking birthplace of hundreds of fine cheeses.

We’ve selected a few of our top UK hits for you.

The kit includes the following: Deli Channel Strip, Recipe Booklet, Tote Bag, Cutting Board, Speakers, Stickers, and a miniature Belton Farm Fox, plus seven assorted kinds of cheese

15

Feeling Stretched?

Leverage this marketing campaign to simplify the shopping experience for consumers by identifying delicious, approachable German cheeses with every day usage ideas. This kit from Ammerländer helps inspire consumers with easy recipes that look premium without “stretching” the budget.

The kit includes the following: Recipe Booklet, Apron, Cheese Board & Knife Set, Deli Channel Strip and Aisle Blade

16

Top It with Toschi Add a taste of Italy to cocktails, desserts and more!

Established in 1945 in Vignola, Italy, Toschi is known for its high-quality, semi-candied fruits, like its delightful Amarena Cherries. Renowned for their deep rouge color and sweet, tart taste, these semi-candied Amarena Cherries add a taste of Italy to cocktails, desserts and beyond. Just top it with Toschi.

The kit includes the following: Table Tent, Recipe Cards, and Cocktail Shaker

17

Get On Board Featuring British Cheeses from Snowdonia A cheeseboard is a feast for the eyes and a guaranteed crowd favorite, whatever the occasion. The vibrantly colored wax that encases each Snowdonia Cheese makes the wheels a beautiful and delicious addition to any board. Follow Snowdonia’s step-by-step guide to get on board and create the perfect cheese centerpiece for your next gathering.

The kit includes the following: Step-by-Step Cheeseboard Brochure, Brochure Dispenser, Slate Board, Chutney Dispenser, Microsite for Giveaways, Digital Media Support Cheeses and chutneys can be selected based on space.

18

BROADER AWARENESS OF HEALTHY CLAIMS Over the past two years, consumer perception of food has dynamically shifted to focus on health and wellness. While comfort foods and indulgences are omnipresent, consumers continue to educate themselves on what healthy food means, from clean eating to functional foods.

Leading food industry consulting firm, Hartman Group, reported on the trend, “While the specific product attributes that consumers evaluate vary from person to person, over two-thirds of consumers look for at least one attribute related to product quality, healthfulness, nutrition or purity when choosing which food and beverage product to buy.”

Ingredient lists, nutrition facts, health-related claims, and symbols on food packaging provide important cues to consumers at a glance. According to the 2022 Food and Health Survey from the International Food Information Council (IFIC), more than half of all consumers pay attention to labels either “always” or “often” when shopping for food, whether shopping in person or online. Foods perceived as “healthy,” “natural,” and “clean label” may be particularly appealing to health-conscious consumers.

Recently, clean labels have come under the spotlight again, especially with renewed interest in the curing process of meats and the use of nitrates and nitrites.

What Does Clean Label Mean to Consumers?

Food manufacturers may add ingredients during production for a variety of reasons, including to inhibit bacterial contamination, extend shelf life, enhance flavor, improve appearance, and maintain moisture. Consumers are largely aware of the

importance of food science, with 58% of consumers agreeing that scientific and technological innovations can make food more sustainable (Hartman Group 2022). Still, many seek out recognizable ingredients on the products they buy.

Clean labeling has emerged as an answer to these concerns. For consumers, the idea of “clean label” often blurs the line with claims like “healthy,” “fresh,” and “natural.” This is in part because the FDA has only formally defined a couple of these terms.

“Healthy” is officially defined as

TABLE ONE Ready-to-Eat Quinoa Salad and DEL DESTINO Tomato Spread are just two of ATALANTA’s Clean Label items 19

as being healthier by 48% of consumers. If you’re unable to add a claim like natural or organic, then adding claims like non-GMO, no added MSG, or free from artificial flavors and colors (where allowed by FDA regulations) can help improve the “clean” perception.

In retail, ingredient statements are right on the packaging. But in food service, where ingredients can often be hidden, it becomes harder to market a product as clean. Often, we see operators, especially chains, making commitments menu-wide by integrating clean label into their brand story and differentiation. For instance, back in 2016, Papa John’s phased out 14 “unwanted ingredients” as a part of their “better ingredients, better pizza” promise. As a result, we’ve seen a systemic shift towards clean label, especially with national and regional chains.

DREAM PRETZELS’ Pressels is a healthy snack food alternative that offers clear “clean label” identifiers on packaging

implying that the product’s nutrient levels may help maintain healthy dietary practices. “Fresh” also has an official definition from the FDA, implying that products are unprocessed, in their raw state, and not have undergone any form of freezing, thermal processing, or preservation.

When it comes to meats in particular, manufacturers face a unique challenge concerning clean label perception. Although meat processors can certainly limit their ingredient lists, preservatives such as nitrates, either natural or artificial, are widely used and critical for the safe production of cured meat products.

Nitrates & The Curing Process Although sodium nitrate was only officially authorized as a meat curing agent by the United States Department of Agriculture (USDA) in 1925, salt with naturally occurring nitrates has been used to cure meats since around 3000 BC. Nitrates are effective in killing pathogenic bacteria during the first step of meat curing by removing moisture that bacteria need to survive. In addition to their curing properties, nitrates also give meat a savory flavor and a desirable pink color.

The FDA considers “natural” products to be free from any artificial or synthetic ingredients (including all color additives) that one would not normally expect to find in that food. In addition to no artificial ingredients or colors, the USDA also includes minimal processing in their definition, meaning the product was not fundamentally altered during processing. “Clean label” products also lack official regulations, but are typically identified as having easy-toThe curing process can use either understand labels with minimal artificial BLACK KASSEL Charcuterie Trio artificial nitrates, such as sodium additives. “Clean label” is also evolving nitrate or potassium nitrate, or natural to encompass the production and processing of food, with a focus ingredients with high concentrations of nitrates, such as celery on ethical sourcing, animal welfare, and sustainability. powder or juice. Currently, the USDA allows meats to be cured The effect of clean labeling is clear. A 2022 IFIC study found using natural ingredients like these, but mandates that they be that foods described as having “clean ingredients” are perceived

20

labeled as “uncured” and dictates that a statement as to any naturally occurring nitrates in the product must be indicated on the label. However, the Food Safety and Inspection Service (FSIS) announced in 2020, they are working to prohibit the use of terms like “no nitrates or nitrites added” and “uncured” on products that are processed using any source of nitrates or nitrites, whether synthetic or natural.

appeal to these consumers.

Steve Devine, Commercialization Manager at Atalanta Corporation, notes that, “When shopping for cold cuts and charcuterie, consumers welcome reduced ingredient lists with less artificial additives, especially ‘nitrates’ and ‘nitrites.’ In addition, consumers will find assuring ‘free-from’ claims, like those regarding additives introduced during the cultivation of the livestock, such as antibiotics and hormones.”

Nitrates & nitrites – Where are they found?

What are their health effects?

Nitrates and nitrites are compounds that occur naturally in the human body and in some foods.

One study found that people obtain about 80% of their dietary nitrates from vegetables. Trace amounts of nitrates are also present in our drinking water.

“Nitrates” and “nitrites” are often used interchangeably as they are used by processors of meat products for similar purposes. However, it is important to note that they are chemically distinct compounds. Both nitrates and nitrites are approved for use in food by the FDA and USDA. Limits of nitrate and nitrite levels used in commercially processed meat production is set by the USDA.

Traditional Wet Brining and Dry Curing Certain products use traditional methods of wet brining without the use of nitrates or nitrites. While some wet brines may include these compounds, it is also possible to wet brine meat using a simple solution of water, salt, and other seasonings. This method is particularly effective for meats that tend to be dry or tough when cooked, as it adds moisture, tenderness, and flavor.

TANARA Prosciutto di Parma

Some individuals experience sensitivity to nitrates or nitrites, and consumption of foods containing nitrates or nitrites can cause migraine headaches and/or allergic reactions. Deli meats that are free from artificial nitrates will have greater

Another method of preserving meat and fish is dry curing, which dates back to the late 19th century.

In this process, a mixture of salt, sugar, and sometimes nitrates or nitrites is applied to the surface of the meat without any immersion in a cure solution. As with wet brining, it is also possible to dry cure without using any nitrates or nitrites by relying solely on salt.

Arguably the most well-known meat that uses this process is Prosciutto di Parma. While the Consorzio has set many standards for authentic Prosciutto di Parma, its classic curing process is one of the most important. Prosciutto di Parma is a 100% natural cured ham without any additives, preservatives, hormones,

WATCH TANARA’S DRY CURE PROCESS

TANARA Culatta Dry Cured Ham

21

gluten or coloring agents. Salting is done by hand by a salt master to ensure that the minimum amount of sea salt necessary for preserving is used. Perfected humidity levels, refrigeration and fresh Italian air are the only other ingredients. Other examples of dry cured products that do not include nitrates or nitrites include Tanara Culatta.

Consumer Behavior Despite the spike in consumer awareness about nitrates and nitrites, a consumer study from Hanover Research shows that the consumer decision tree has not been dramatically impacted when it comes to buying cured meats. Only 12% of consumers strongly agree that they only purchase charcuterie meats that are “All Natural.” This number drops to 5% if the claim is “Uncured.” Black Kassel’s Director of International Sales, Dave Brandow, says, “While we see requests for uncured meats like our new Uncured Charcuterie Trio from buyers, the majority of consumers is still more interested in flavor, quality and price point.” According to their study with Hanover Research, 71% of consumer say they prioritize “taste” over nutritional claims/values when selecting charcuterie meats.

SOURCES

Outside of the factor of perceived taste, the higher price point of uncured meats may be a particularly important factor during the recession, with rising food costs taking a toll on some consumers.

Another possibility is that some consumers may be experiencing “panic fatigue,” where they become overwhelmed by the constant stream of health concerns and choose to ignore new discoveries.

Looking to provide more options for those consumers seeking cleaner ingredient labels? Atalanta has a robust portfolio of uncured and clean label items across a variety of categories to support both your branded and private label offering.

Talk to your Atalanta Representative about how you can take advantage of this spike in awareness.

https://foodinsight.org/wp-content/uploads/2022/05/IFIC-2022-Food-and-Health-Survey-Report.pdf https://www.fsis.usda.gov/sites/default/files/media_file/2021-04/19-03-fsis-final-response.pdf https://ir.papajohns.com/news-releases/news-release-details/papa-johns-completes-removal-14-unwanted-ingredients https://www.fda.gov/food/food-labeling-nutrition https://ask.usda.gov/s/article/What-does-natural-meat-and-poultry-mean https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5412236/

22

High comfort grains are one of Technomic’s trends to watch in 2023. Premium ancient grains bring comfort to a new level in dishes like this Campanini Farro.

FARRO with WINTER SQUASH & MUSHROOMS PREP: 1 1/2 hours YIELD: 6-8 SERVINGS INGREDIENTS: 1 cup Campanini Farro 1 1/2 cups of cubed winter squash 3 tbsp of Melchiorri L’Intenditore D.O.P. Umbria Extra Virgin Olive Oil 8 oz. mushrooms, cleaned, sliced if large, whole if small 2 medium shallots or the white part of 2 medium leeks, thinly sliced 1 clove of garlic smashed and minced fine 1/4 tsp thyme leaves Pinch each of sea salt and pepper 2 oz. Marsala or sweet Vermouth Extra virgin olive oil or A L’ Olivier hazelnut oil to taste 2 tbsp pepitas 1/4 cup toasted hazelnuts, chopped ½ tsp fresh thyme leaves INGREDIENTS for SPICE BLEND: ½ tsp whole coriander ½ tsp whole cumin ¼ tsp cracked black peppercorns (seeds of paradise would be brilliant!) ¼ tsp sea salt ¼ tsp Safinter Bittersweet Spanish Pimentón de la Vera DOP (Smoked Paprika) 1/8 tsp ground allspice 1/8 tsp ground cinnamon

MAKE the FARRO. • Boil farro in 3 quarts of lightly salted water for 20-30 minutes, strain. It should be al dente. Cook it a few minutes longer if you prefer a softer texture.

MAKE the SPICE BLEND. • Heat a small pan over medium heat. When it is hot, add the cumin, coriander, seeds of paradise, or black peppercorns. Turn the heat off.

• Shake the spices in the pan until they are fragrant. Grind them in a mortar and pestle with a pinch of sea salt.

• Stir in the allspice, cinnamon and pimentón.

MAKE the SQUASH. • Steam or boil till just soft, 10–15 minutes. Drain and put in a bowl. Toss in a bit of olive oil, then dust with the spice blend.

MAKE the MUSHROOMS. • Sauté mushrooms in olive oil with the shallot, garlic and a pinch of thyme and a crack of pepper. Do not brown the mushrooms. Deglaze them with a shot of Marsala or Vermouth if the spirit moves you.

ASSEMBLE the SALAD. • Gently combine the squash, mushrooms and farro in a shallow bowl with the oil. Stir in the pepitas and hazelnuts. Salt and pepper to taste. Sprinkle with thyme leaves.

SEE THIS RECIPE ON DEMEDICI’S WEBSITE

23

ATALANTA CORPORATION | 1 ATALANTA PLAZA, ELIZABETH, NJ 07206 | www.atalantacorp.com

FOLLOW US!

ATALANTA CORPORATION