SUSTAINABLE PACKAGING TAKES MANY FORMS

According to Nielsen, 75% of Milennials are eco-conscious enough to change their buying habits to favor environmentaly friendly products.+

Many hard Italian cheeses offer zero waste, full wheel options thanks to their edible rind

Our world is becoming more digital than ever- from transitioning to videochat meetings to adapting to AI chatbots, Atalanta is shifting the way we do business. This past spring, we relaunched a completely overhauled website, AtalantaCorp.com. The newly designed and re-imagined site offers an upgraded user experience, more current events, and rich, detailed information about Atalanta’s portfolio of products, along with a careers section and a library of resources of our current catalogs and videos. Take a trip down memory lane in our about us section and unlock the digital world of our virtual showroom.

Coming Soon Atalanta Premium Fare Website

A platform for just-in-time ordering for both B2C and B2B customers.

Atalanta is developing an e-commerce site that will provide access to our premium specialty grocery products, from Italian chocolate and labor-saving premium brands to traditional balsamic customers can have access to these items. Many times, distributors only carry a limited number of Atalanta products, but operators will have access to hundreds of additional, specialty products with Atalanta Premium. The site features real-time inventory that can be shipped to the account or through custom cross-dock programs. Atalanta sales reps can also place orders on behalf of their customers. Consumers will also have access to the site with both cases and units available to purchase, expanding their shopping options for many of our specialty, foodservice-exclusive brands.

In Case You Missed It!

We’ve also invested in new consumer facing websites and social media efforts with our Table One, Royal Mahout and Il Villaggio brands in the past six months to add to the incredible presence we have built with DeMedici.com and CelebrityGoat.com. While we continue to expand our digital footprint, follow the accounts on social media for all the latest updates regarding new products, recipes, and giveaways.

From Venice, Italy- Cipriani

Tagliolini Delicata won a Gold sofi in the Pasta & Noodle Category at the 2023 Specialty Food Awards

Cipriani Food crafted a yolk-free dough, reducing cholesterol to a minimum, but not the taste. Produced in Cipriani’s pasta factory using an exclusive machine designed by Arrigo Cipriani. This unique technique involves more than 60 rolling and lamination steps for the simple dough of just two ingredients; the finest quality Italian durum wheat semolina and egg whites. Simple ingredients, master techniques, and expertise to create a delicate, light egg white pasta with an extraordinary consistency; thin, velvety, and soft with elasticity for the perfect “al dente” pasta. A healthy alternative to enjoy a plate of pasta with a light heart, just like the dough of the delicate pasta sheet.

This past February, IL Villaggio partnered with Ciao Evento founders and Sam Akiba to craft an unforgettable Italian experience for influencers in Miami. The result? An incredible pasta dish, Pepe, made with the delicious Pecorino Romano, and a viral video that has since racked up more than 12.5 million views. Unlock the secrets to flavor through the recipe on the following page and check out the video from @succulent_bite on Instagram.

See the video for yourself and check out @IlVillaggioBrand for more amazing content.

Cacio e Pepe Recipe created by Andrea Belfiore

INGREDIENTS (Makes 2 servings)

⅓ pound (140 grams) IL Villaggio Pecorino Romano

3 teaspoons black peppercorns

7 ounces (200 grams) Cipriani Tagliolini Delicata or other dry pasta

Salt, to taste

Instructions

1. Bring a large pot of water to boil.

2. Finely grate the Pecorino Romano.

3. Crush the black peppercorns with a mortar and pestle, or carefully chop them on a cutting board with a chef’s knife. You’re looking for a coarse texture here.

4. Add the grated Pecorino to a large bowl. Slowly pour in a little bit of hot water while whisking constantly. Once you’ve created a thick and creamy paste, you’ve added enough water.

5. Place a large pan over low heat, and add most of the crushed black pepper to the pan (the rest is for garnish). Toast the pepper until fragrant, about 3 minutes, and turn off the heat. If the pepper starts to burn, turn off the heat and add a little bit of water to the pan to stop the toasting process.

6. Add salt to the boiling water, then add the pasta to the water. Cook it for half of the cooking time written on the package.

7. Finish cooking the pasta in the pan of black pepper. First, add a couple of ladles of pasta cooking water to the pan of pepper, and turn the pan to high heat so the water boils. Transfer the pasta into the hot pan. Vigorously mix the pasta with tongs, making circular motions so the pasta absorbs the water. Keep adding water to the pan as needed for the remainder of the cooking time.

8. After a couple of minutes, when the pasta has absorbed most of the water, taste a piece of pasta to check for an al dente consistency. The pasta should be creamy — not too soupy and not too dry. If it’s soupy, continue cooking and stirring until the excess water is absorbed. If it’s dry, stir in a little more water.

9. When you’re happy with the consistency of your pasta, turn off the heat. Cool the pasta down a bit by stirring and tossing it in the pan to release some of the steam.

10. Add the pasta to the large bowl with the cacio “sauce.” Stir and toss it very thoroughly, so the sauce combines with the starchy pasta for a super creamy texture.

11. Garnish each portion of cacio e pepe with some of the reserved crushed black pepper.

Buon appetito!