First Bite Summer 25

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ISSUE SUMMER 2025

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Not Just Any Olive

There's lots of different olives and we're here to help you tell the difference.

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It's a Cow's Life

Our suppliers know how to take care of their most important employees.

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Back in Blue

We revisit the Blue Zone and consider the addition of proteins to your diet.

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New Items

Our latest, summer edition.

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Thinking Bakery

It's all happening at the bakery.

We've got you covered.

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Family Time

A conversation with the Gellert family, celebrating 80 years in the food business.

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Humble Beginnings Ham is the foundation of Atalanta.

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Atalanta Corporation, named

after the legendary Greek huntress, takes inspiration from its mythological namesake, who represented excellence, global exploration, careful selection, and a pioneering spirit. As a cornerstone division of the Gellert Global Group and the largest privately held food importer in North America, Atalanta Corporation proudly celebrates its 80th anniversary. Since its founding in 1945, the company has been committed to bringing the finest products from around the world to American tables, reflecting the values of its namesake.

FIRST BITE

Vol. 1 Issue 8, Summer 2025 Produced by:

ATALANTA Corporation 1 Atalanta Plaza Elizabeth, NJ 07206

Susan Lopez, Editor-in-Chief James Sheeran, Art Director Marissa DeMaio, Publisher Tom Gellert, President Published biannually Printed in U.S.A. Visit us: www.atalantacorp.com www.gellertglobalgroup.com

ATALANTA CORPORATION 3

1945

1947

Herbert Moeller and Leon Rubin establish Atalanta Trading Corporation in New York City.

The company begins importing frozen seafood products, including frog legs and lobster tails, from Cuba via air transport.

1950's

1951

Atalanta establishes itself as one of the industry's major importers of canned hams from Poland, Denmark, and Germany as well as quick frozen seafood products.

Atalanta adds it's first cheese imports to it's product list.

1962

Frozen seafood business expands with rock lobster tail.

1965

George Gellert joins Atalanta.

1970

LEON RUBIN

Atalanta Trading Corporation rebrands to Atalanta Corporation.

1973 1970s

George Gellert is named president of Atalanta.

The late 1970's sees continued diversification into cheese and other specialty food products.

2000s

Atalanta expands its acquisitions of cheese and grocery brands.

2010s

After acquisition in 2005, DeMedici and Swiss Chalet Fine Foods both become integrated with Atalanta.

George Gellert becomes Chairman of the Board of Atalanta Corporation.

1977

Bob Gellert joins Atalanta as a sales manager.

1980s

1990s

With Andy, Amy and Tom all now at Atalanta, the core of third-generation leadership is set.

2018

Atalanta acquires ANCO Fine Cheese.

Today, Atalanta Corporation remains a family-owned business with the Gellert family at the helm. Our continued success is built on strong supplier relationships, a commitment to quality, and an entrepreneurial spirit that drives the search for innovative, high-quality food products from around the globe.

1980

2025

Atalanta acquires US-based specialty cheese producer, Heartisan Foods.

Expansion in both product diversity and personnel prompts a move to Elizabeth, New Jersey in the late 1980's.

2021

Atalanta acquires Empress Foods, expanding our seafood division.

2024 Atalanta acquires J.A. Kirsch and Big Picture Foods.

2023

Atalanta acquires Sonoma Cheese and Mt Vikos.

2024 After joining Camerican in 2009, Josh Gellert began overseeing GGG's business development, sales, and marketing operations.

A note fr Preside om Tom Gell ert, nt of Corpor ation

Founded to fill a void in the US domestic food importing market, Atalanta started by importing Polish hams from Europe.

Headquartered at various locations in NYC's famous Meatpacking District before relocating to Elizabeth, NJ.

This ye ar be prou marks an extr a der to s hare th ordinary mile is celeb s ration w tone—Atalan When ta's 80th ith you Herber . anniver tM started sary—a with Po oeller and Le nd I co on Rub lish ham we're im uldn't in s , p my gra importe n Lookin orting culture d d fa fr ther, fo o m g back , E tr u a r dition, unded on eigh our com and the ope. Today, w Atalanta t de m in 1945, that foo itment to qua cades, I'm stru stories behin e're not just im they d every ck by h d bring lity, our p o r ti ng ow s p e been p art of th people togeth ntrepreneuria our core valu roduct we tou food— er ch is journ l e ey sinc . My father, G spirit, and mo s have remain . e 1989. eorge, jo st impo ed cons This iss r ta ined th ue tells e comp tantly, our beli nt: ou Heartis any in 1 ef an, Son r story—from 965, an oma Ch for our those fi d I've ees rst ex we're sta ceptional che e, and Mt Vik canned ham s eses, le o to ying ah s . You'l our new arn abo ead of r est acq ut Med l discover the etail an uisit iterran happy d food As my U e cows pr ions like a s n e rvice tr li ncle Bo fe s odu ty le prod ends. b buildin ucts, an cing milk g for th says, “We thin d see h e next 8 ow 0 years k in generatio ns.” We and bey To our 're not ju ond. custom st build ers: tha you for ing for nk y sh today— Atalanta aring your cr ou for your tr we're aft and ust and feel like p p a incredib a s home e r s tn io n e r w s hip. To it le journ v o ey with ery single day h us. To our e mploye ur suppliers: th . And to me. es: than ank my fam k ily: tha nk you you for makin for sha ring this g

Tom G ell

ert

5

Amfissa

Castelvetrano

Cerignola Red Mission

Kalamata

Cerignola Green Cerignola Black

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Taggiasca

By Nicole DeLuca, Staff Writer

F

rom the sun-drenched groves of Greece to the rolling hills of Italy, our global olive collection brings the Mediterranean's sought-after varietals directly to your establishment. With decades of expertise in the olive category, we've cultivated relationships across the premier olive-producing regions. Whether you seek plump Cerignola green olives for the perfect martini garnish or briny Kalamata olives for a classic Greek salad, our comprehensive portfolio delivers unmatched quality and variety.

Let this guide serve as your passport to the diverse world of olives. It will help you select the perfect variety for every application and introduce your customers to new flavor experiences they'll come back for again and again.

SCAN HERE TO SEE OUR EVERYTHING OLIVES CATALOG

Castelvetrano Olives

Italy Flavor: Bright, fruity with sweet, buttery notes Texture: Crispy yet tender, meaty

Amfissa Olives

Greece Flavor: Mild, buttery with low saltiness Texture: Soft, plump and tender

Cerignola Red Olives

Italy Flavor: Milk, slightly sweet with subtle fruit undertones Texture: Crisp and meaty

Kalamata Olives

Greece Flavor: Rich, fruity with wine-like notes and slight smokiness Texture: Meaty and tender

Taggiasca Olives

Italy Flavor: Delicate, sweet with subtle nutty notes Texture: Soft, and tender with a high flesh-to-pit ratio

Olives appear on 46% of all menus.

Mission Olives

Turkey Flavor: Rich and fruit with mild saltness Texture: Soft, buttery and tender

Cerignola Black Olives

Italy Flavor: Rich, mellow with subtle fruity undertones Texture: Firm. Meaty with a satisfying crunch

Cerignola Green Olives

Italy Flavor: Buttery, mild with nutty undertones Texture: Firm, meaty with distinctive crunch

SOURCE: Technomic Ignite Menu National Food Trends Data

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By Megan Corey, Staff Writer

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Imagine a cow basking in the sun, grazing freely

and getting a few pampered perks along the way. At Gellert Global Group, we partner with farms where animal welfare is not just a standard, it’s a way of life.

From relaxing cow brushes to luxurious water beds, our partners at Ammerländer, Beemster, and Mifroma go above and beyond to ensure every cow feels safe, healthy, and special. Happy cows truly do make tastier milk, and you can taste that difference in every bite of our cheese.

See Ammerländer cows enjoy their first Spring day outside.

AMMERLÄNDER Where Comfort Meets Craft

At Ammerländer, great cheese begins on the farm—with a quiet dedication to care, consistency, and quality.

Our cows are raised in the lush countryside of Northern Germany, with access to open pastures and thoughtfully designed barns that balance comfort and cleanliness.

Their diet is built around nutrientrich grass silage, harvested and preserved with the same attention we bring to our cheesemaking.

Even the smallest details matter.

Grooming brushes throughout the barns help support hygiene and animal wellbeing—because healthy herds produce the kind of milk we’re proud to work with.

For over 100 years, we’ve honored this way of farming and cheesemaking.

It’s a legacy of craftsmanship you can taste in every bite.

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Free to roam as they please: Beemster cows grazing right outside the dairy.

BEEMSTER Heritage–and Heart–in Every Drop Nestled upon the rich, slate-blue marine clay of the Beemster Polder, a UNESCO World Heritage Site, sits the Beemster dairy, surrounded by family-owned farms of the cooperative. Beemster cows graze on mineral-rich grass that imparts a distinct sweetness, creaminess and richness to their milk. Raised in small herds and often lounging on water beds, these cows live like royalty . Dedicated to the cows’ welfare and the land, Beemster was the first to reward farmers for longer outdoor grazing and is the cofounder of the Caring Dairy program in Europe. Tradition, quality, and compassion are woven into every wheel of cheese.

Free grazing - better for the cow, better for the product

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MIFROMA It all starts with milk!

From farm to fork, Mifroma honors the craft of authentic Swiss cheese making by partnering with 30 dedicated dairy farmers, over 140 skilled cheesemakers, and 12 expert Maître Fromagers.

These animal-friendly dairies are nestled in the lush, green foothills of the Alps where cows roam freely.

During the summer herds graze on fresh grass and alpine floram and they are fed only hay in the winter—never silage (preserved feed). This natural diet results in rich flavorful milk that is delivered twice daily and used to create exceptional cheeses like Le Gruyère AOP, Emmentaler AOP, Raclette and other delicacies.

At Mifroma, great cheese is just the beginning: commitment to tradition, sustainability, and strong community partnerships is a promise you can taste in every bite.

The hills are alive with the sound of moooo-sic...

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By Nicole DeLuca, Staff Writer

We're traveling back to the Blue Zone! A place where

longevity is a hotspot, and people live exceptionally long, healthy lives. The Mediterranean diet, rich in vegetables, fruits, whole grains, and healthy fats, plays a central role in this vibrant lifestyle.

As we explored in First Bite Issue #5 Winter 2024, ingredients like olive oil and dairy products serve as culinary staples and nutritional powerhouses. This time, we focus on healthy fats, like fish and animal proteins, specifically cured meats. Typically, red meats are consumed less when following a Mediterranean diet, but they can be a notable addition when focusing on cured meats. Let’s foster a balanced relationship with food where moderation and pure ingredients become our allies, proving that nourishing our bodies doesn’t require significant restriction but thoughtful choices for a deeply satisfied version of ourselves.

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Cured meats such as Serrano ham or Prosciutto represent a cultural treasure enjoyed in moderation.

The mezze tradition surrounding these foods—small plates—perfectly embodies the Blue Zone philosophy.

They are consumed in small bites and appear as flavor enhancers rather than a main dish.

These marbled accents are crafted using traditional methods passed down over generations. By embracing their inclusion on the plate, we honor craftsmanship and tradition and appreciate the remarkable qualities of something so delicate and savory.

CASA FLORES Serrano Ham A569973 Flat Pack 10/3 OZ

Sliced Salchichon A10149 Flat Pack 10/3 OZ

Sliced Chorizo A10150 Flat Pack 10/3 OZ

IL Villaggio Prosciutto Crudo A632908 Flat Pack 10/3 OZ

Speck A632907 Flat Pack 10/3 OZ

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While cured meats can make an appearance, seafood—particularly small, fatty fish—is a more frequent protein in the Mediterranean lifestyle. Seafood is often presented as part of mezze or tapas and can be incorporated into full meals that include diverse vegetables and other ingredients or accompaniments. Simple preparations like grilled sardines with citrus or marinated anchovies are served alongside plant-forward dishes, creating nutritional variety through multiple small plates rather than large portions.

CASA FLORES Wild Caught Octopus in Harissa Sauce A10342 12/3.9 OZ

ORTIZ

Conservas Ortiz Sardines “Old Style” in Olive Oil AORT301 20/6.17 OZ

Galacian Mussels in White Wine & Roasted Garlic Sauce A10341 10/4 OZ

Yellowfin Ventresca with Spanish Orange A10349 10/4 OZ

PORTOMAR Tapas Mix

APOR180 16/5.29 OZ

Contact your Atalanta Representative for more information.

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New Look, As Always, Crafted With Care.

IL VILLAGGIO

Pecorino Al Bianchetto, Aged

A firm, bold cheese aged for a minimum of 120 days, delivering deep, savory notes and aromatic truffle intensity. Ideal for grating over pasta or serving on a cheese board.

A10282 2/4 LB

IL VILLAGGIO

IL VILLAGGIO

Pecorino Al Bianchetto, Young

Pecorino Toscano PDO

Aged for 30 days, this mild, savory cheese offers a smooth, pliable texture with notes of fresh grass and sweet milk. Versatile enough for cheese boards, salads, or snacking.

A10280 2/5 LB

A rich, creamy Pecorino aged for 30 days and studded with flakes of Tuscan White Truffle (Bianchetto). A luxurious addition to roasted vegetables, risotto, or scrambled eggs.

A10281 6/1.5 LB

IL VILLAGGIO

Baked Ricotta, Pear & Chocolate Chip

A twist on a traditional Sicilian dessert, IL Villaggio Pear and Chocolate Chip Baked Ricotta combines fluffy, lightly sweetened ricotta with pieces of candied pear and dark chocolate chips. The result is a dessert cheese that’s aromatic, nuanced, and perfectly indulgent.

A10254 10/6.4OZ

IL VILLAGGIO

Baked Ricotta, Honey Cinnamon

Warm, spiced, and sweet, IL Villaggio Honey Cinnamon Baked Ricotta channels the comforting flavors of childhood desserts and cozy holiday kitchens. Made with high-quality ricotta, a touch of golden honey, and just the right amount of cinnamon, this baked ricotta delivers a sweet-and-spiced balance that’s versatile and craveable.

A10252 10/6.4OZ

IL VILLAGGIO

Baked Ricotta, Chocolate Caramel

Hot new selections ready for your summer table!

You're going to love these new items debuting just in time for fun in the sun!

Contact your Atalanta Representative for more information.

IL Villaggio Chocolate Caramel Baked Ricotta is a dessert lover’s dream. Dark chocolate chips punctuate a luscious caramel-infused ricotta, offering rich depth without heaviness. Gently baked to create a tender, golden finish.

A10251 10/6.4OZ

IL VILLAGGIO

Baked Ricotta, Cappuccino

Infused with smooth Italian coffee, IL Villaggio Cappuccino Baked Ricotta is a treat for coffee lovers.

With its creamy texture and gentle espresso flavor, this baked ricotta has the essence of a tiramisu— creamy, cozy, and deeply satisfying.

A10253 10/6.4OZ

AMMERLÄNDER Tilsiter, Loaf

Ammerländer Tilsiter (formerly Harvarti) is crafted in Germany. It has a mild, buttery flavor and creamy texture. It’s a versatile cheese with a high butterfat content making it ideal for melting into dishes, cubing for cheese boards and pairing with fruits or crackers.

A10302 12/25 OZ

AMMERLÄNDER

AMMERLÄNDER

Ammerländer German Gouda is crafted to have a more robust flavor and denser smooth texture with a creamier interior than traditional Gouda.

A10303 12/25 OZ

Ammerländer Swiss cheese is crafted in Germany with creamy cow's milk and aged in a controlled environment to develop a distinctive nutty flavor and smooth texture.

A10300 12/25 OZ

Gouda, Loaf

Swiss, Loaf

CASA DIVA® SAN IGNACIO ®

Dulce de Leche, Squeeze Bottle

San Ignacio's authentic milk caramel spread features an heirloom recipe creating a silky-smooth texture with the perfect balance of deep, caramelized flavor and milky sweetness. Now in a convenient squeeze bottle! Perfect for drizzling without the mess.

ASAN300 12/15.8 OZ

Morolique Cheese, Wedge

Morolique is a cheese that originates in Nicaragua.

Our Morolique is crafted domestically. It is semisoft, flavorful cheese that is high in protein. It’s often crumbled and used to garnish beans and other Central American dishes.

A10174 4/5 LB

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HUY FONG ®

Sriracha Sauce

HUY FONG ®

Sun-ripened chilies are ground into a smooth paste to make this sauce. It's versatile, never watery and will add naturally bright red color and a bold flavor to any dish.

A10283 12/17 OZ A10284 12/28 OZ A10285 3/1 GAL A10292 24/9 OZ A10295 200/7G

Chili Garlic Sauce

Made from fiery red chilies and balanced with the perfect amount of garlic, this sauce brings heat and excitement to any dish. Unlike other hot sauces, this special blend doesn't strive to smother the heat in garlic flavor. Rather, this spicy sauce brings heat and teases the tongue with a hint of garlic. The fresh, quality chilies and garlic cloves give this sauce all the flavor and versatility it needs.

A10289 24/28 OZ A10291 3/1 GAL

HUY FONG ®

Sambal Oelek

Made from fiery red chilies, vinegar, and salt, this paste has a pure chili flavor that brings heat and excitement to any dish. Unlike other chili pastes, this special blend doesn't need additional flavors like garlic or other spices to make it pop.

The fresh, quality chilies give this paste all the flavor and versatility it needs. One look and you can actually see the spice and zest brought by the numerous chili seeds and bits.

A10287 12/17 OZ A10286 24/28 OZ A10288 3/1 GAL

SONOMA CHEESE ® Sonoma Jack Loaves

Did you know loaf-style cheese offers several advantages in the kitchen? Its uniform shape makes it easy to slice, shred, or cube, ensuring consistent portions and quick preparation. The smooth, dense texture of our Sonoma Cheese loaves are perfect for slicing and melting, making them an excellent choice for sandwiches, burgers, mac and cheese and more. Now you can get all of our great Sonoma Jack flavors in a 5 pound loaf.

A10264 A10265 A10266 A10267 A10268 A10269

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Blue Marble Jack 2/5 LB Habanero Jack 2/5 LB Garlic Jack 2/5 LB Hot Pepper Jack 2/5 LB Smoked Hot Pepper Jack 2/5 LB Traditional Jack 2/5 LB

RUTHERFORD & MEYER

Gourmet Crackers, Cranberry Coconut

RUTHERFORD & MEYER

Gourmet Crackers, Pear & Hazelnut

Delicately crisp and irresistibly nutty, our Pear & Hazelnut Gourmet Crackers strike the perfect balance of sweet and savory. Crafted with sunripened pears and roasted hazelnuts, each bite offers a subtle fruitiness and warm, toasty crunch.

These artisanal crackers are ideal for pairing with creamy brie, sharp blue cheese, or a drizzle of honey for a sophisticated snack or cheese board addition.

A10348 12/3.17 OZ

Lightly sweet with a tropical twist, our Cranberry & Coconut Gourmet Crackers bring a bright, unexpected flair to any cheese board. Tart dried cranberries meet delicate flakes of toasted coconut for a flavor that’s both vibrant and refined. These crisp, handcrafted crackers pair beautifully with aged goat cheese, creamy Camembert, or dark chocolate spreads for an indulgent, elevated bite.

A10345 12/3.17 OZ

RUTHERFORD & MEYER

Gourmet Crackers, Fig & Walnut

RUTHERFORD & MEYER

Gourmet Crackers, Seed Selection

Hearty, wholesome, and full of flavor, our Gourmet Seeded Crackers are packed with a blend of nutritious seeds. Each crisp bite delivers a nutty crunch and rustic texture that complements everything from creamy cheeses to savory dips.

Made in small batches with simple ingredients, these crackers are as satisfying on their own as they are as a canvas for your favorite pairings.

A10344 12/3.17 OZ

Rich, earthy, and subtly sweet, our Fig & Walnut Gourmet Crackers are a timeless pairing of bold figs and walnuts. With a satisfying crunch and a hint of natural sweetness, these handcrafted crackers are perfect alongside tangy blue cheese, triple-cream brie, or prosciutto. Whether served on a curated cheese board or enjoyed solo, each bite offers a balance of texture and flavor that feels both rustic and refined.

A10347 12/3.17 OZ

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ur full o t u o k Chec Y GUIDE! B A KE R

SCAN HERE

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To help retailers with limited time and resources, Camerican can provide baked products that consumers desire, including pre-baked loaves and rolls from France.

Bakery Trends in Retail & Foodservice

By Susan Lopez, Editor-In-Chief

Bakery departments have emerged as crucial differentiators for grocery retailers and food service operators, driven by the fact that 94% of shoppers purchase bakery items at least occasionally. This consumer-driven trend is prompting businesses to innovate and adapt to evolving demands, fostering a sense of connection and responsiveness to market changes.

To succeed, bakery departments must blend tradition with innovation. By understanding the diverse needs of today’s consumers, food businesses can position their bakery offerings as essential E N D! TR experiences that IA encourage both planned purchases and impulse buys across retail, food service, and catering sectors.

G

FOODSERVICE & CATERING EVOLUTION Foodservice operators and caterers are differentiating themselves through innovative bakery offerings. GGG cornerstone divisions Atalanta and Camerican, provide premium dessert and baking products that help professionals create signature items while maintaining kitchen efficiency. This portfolio includes international pastries, frozen desserts, and pre-prepared bases that blend convenience with craftsmanship.

BALANCING HEALTH & INDULGENCE Although health consciousness grows, indulgent items remain strong sellers. Cookies, cakes, and brownies continue to drive sales, with smaller portions and individually packaged items that balance health and indulgence.

NEWST AL

GLOBAL FLAVORS & INNOVATION AT RETAIL In-store bakeries are expanding their offerings with international flavors. Ingredients like turmeric, matcha, and pistachio are becoming increasingly popular as consumers seek more adventurous food choices.

Additionally, they are providing a wider selection of gourmet frozen dessert options sourced from France and Italy.

Source: Progressive Grocer by Barbara Sax

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1

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GOOD THINGS COME IN THREES! Introducing IL Villaggio’s New Artisan Pecorinos Crafted in Southern Tuscany.

PECORINO WITH TRUFFLE (al tartufo): A Truffle Lover’s Dream Infused with white bianchetto truffles, this earthy Pecorino is great for snacking or shaving on salads!

• AGED 4 Lb Wheel Aged 4 months • YOUNG 1.5 Lb Wheel Aged 20 days FRESH PECORINO TOSCANO: A Tuscan Treasure Made from high-quality sheep’s milk, it embodies a smooth and creamy, melt-in-your-mouth texture. It’s a must-try for any cheese lover.

YOUNG 5 Lb Wheel Aged 20 days

DECADES OF

DELICIOUS A chat with the Gellert family about history, family and what the future holds.

By Megan Corey, Staff Writer

This year marks an incredible milestone for Atalanta Corporation: 80 years of dedication, hard work, and family tradition. Founded in 1945, this family-owned business has grown through three generations, weathering challenges and celebrating successes, all while staying true to its roots to be a part of every food experience. Today, we sit down with members of the Gellert family, George Gellert, Bob Gellert, Tom Gellert, Andy Gellert, Amy Gellert Lebovitz and Josh Gellert to reflect on the journey, the legacy, and what the future holds for this flagship division of the Gellert Global Group.

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MC: This organization is a 3rd generation family-owned business, what are the benefits and challenges of working with family?

George: I get a lot of satisfaction working with my family.

We are large enough, so there is a lot of work for everyone to do, so we do not get in each other’s way. As a family everyone has a chance to voice their opinions, concerns and ideas.

Andy: The benefits greatly outweigh the challenges; otherwise, I would not have spent the last 35 years doing what I do. The challenges are our phones are always on and at every family function, shop talk is going on, but I love what I do!

Tom: The benefits certainly outweigh the challenges. To be able to work together and see family every day is a real blessing. It really strengthens our already strong bonds. Of course, the challenge is that every gathering often includes business. Family trips include factory visits—which could be great unless you are five years old and visit a Romanian slaughterhouse!

“I feel blessed to have the opportunity to work with family. It creates a closer connection and allows us to develop relationships beyond what may be considered typical. ” Josh: Tom nailed it—business is woven into everything we do. Family events often shift seamlessly from talk about the kids to discussions about a new item launch at Walmart.

We don’t even see it as 'work.' The food business is easy to relate to, so even our kids get involved—offering feedback on products or tagging along to visit suppliers when we travel.

They enjoy being part of it, just like we did growing up.

Amy: I feel blessed to have the opportunity to work with family. It creates a closer connection and allows us to develop relationships beyond what may be considered

typical. Perhaps the challenge is that we tend to spend all our time talking about business even at family gatherings and sometimes never turning that off doesn’t allow time to catch up from stress.

Bob: We are most fortunate that our families are extremely close and have always got along as one extended team. We take a lot of pride in the proper working environment to accomplish common goals for the business and maintain excellent employee relations. While the family members may not always agree we discuss differences to align with our goal is to provide an environment where everyone feels they are part of the Company.

MC: How do you feel when you see products on shelf?

George: I get a lot of satisfaction seeing our product on retailer shelves and on menus. Growing up, I had all my children going to the supermarket and placing our products in the most prominent position.

Andy: I love going to the grocery stores and seeing our products on the shelves. I take our products and move them in front of the competitor’s products, so the consumers see ours first. I have not been kicked out of a store yet!

Tom: Tremendous pride. When we were young our father had us go to supermarkets and re-merchandise our canned hams on the shelves. Today we text each others photos from store visits or seeing menu mentions. Just today I sent Andy a picture of our new brand Red Apple at Zabar’s!

Josh: That is the fun part of the food business. Very tangible. So fun to see an item on a supermarket shelf. Even more fun to eat it!

Andy: Baked Ziti using DeMedici Pasta, Menu Pomodorina Sauce, Big Picture vegetables, DeMedici Olive Oil and some of Camerican’s frozen vegetables as well as some of our meats and cheese. It’s a great dish my family loves.

Tom: Hmmmm...hard to say but I think I just like simply cheese & charcuterie plate.

Josh: Our household favorites are Dalmatia Fig Jam, Clovis Farm Smoothies, and Acai Bowls. The fig spread is amazing with Atalanta cheeses, and my youngest eats an Acai Bowl daily—sometimes twice! We’re constantly restocking at Costco. I have a Clovis smoothie a few times a week—when something stays delicious over time, that’s a winner in my book Amy: Our family loves to cook—and of course, we love food. Our mom makes vibrant salads with our oils and cheeses, from truffle cheese in scrambled eggs to pasta with olive oil and Eiffel Tower Brie. Some staples: beet salad with Celebrity Goat Cheese or a tossed greens with cashews and Celebrity Cranberry Goat Cheese, and Cipriani pasta with prosciutto and peas. And always a splash of Villa Manodori olive oil or balsamic.

Amy: So proud when we see our items on the shelfespecially when we know what it took to get there- there is a proud self of pride, and accomplishment of everyone at GGG who helped get it there.

Bob: I get very excited and proud when I tour a supermarket and see a main display of Atalanta’s products. Equal satisfaction occurs when a restaurant features our items on their menu MC: What is your favorite family recipe that features products from the portfolio?

George: I enjoy many of our products every day. They are stocked in our refrigerator and pantry at home. It is difficult to feature one in particular.

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Bob: One of my favorite items are MENU products. I truly love going to a leading Italian restaurant and seeing one of our products being served.

“I get a lot of satisfaction seeing our product on retailer shelves and on menus. Growing up I had all my children going to the supermarket and placing our products in the most prominent position. ”

“We see so many opportunities for future growth in our industry and by staying current to various trends see a very bright future for the Company. ” MC: Given the rich history of this business, how are tradition and innovation balanced?

Josh: We import traditional favorites—like old-world cheeses, olive oils, and charcuterie—crafted from centuriesold recipes that have stood the test of time. But innovation drives our success at GGG. I love our vision: 'to be a part of every food experience.' We’re constantly expanding into new categories and occasions—like Greek breakfast cereals, Korean kimbap, and Belgian chocolate mousse—helping us capture more of the plate, one meal at a time.

Amy: Tradition comes with our experiences in handling products, from a business model to see if something could work, to knowing what needs to be done, and innovation comes with trying new products and coming up with ways to improve the process.

George: We can adapt to the conditions. We are flexible.

We can shift our product lines depending on the demand of our customers.

Andy: As an organization, we do a great job balancing traditions and innovations.

Finding new products around the world and bringing them to market as well as keeping great traditions in our organization as we grow. Some of my favorites are the Halloween parties, Taste Sip & Learn, Picnic and Holiday parties.

Tom: Tradition is something we are really proud of. We celebrate our long-term relationships with customers, suppliers and most of all employees. Innovation is a core value of GGG (Live by innovation)— it drives us to not be complacent and to always stay ahead for new products and new process.

Bob: Traditions have been incorporated in our culture. Now with the new generation currently guiding the organization, they have been resourceful providing constant innovation.

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MC: Atalanta’s 80th anniversary is being celebrated this year. What is the vision for the next 80 years? How will we continue to stay true to our mission to be a part of every food experience?

Josh: As my Uncle George says, we think in generations.

That long-term view helps us make better decisions. The great thing about being in the food business? People will always need to eat—hopefully for the next 80 years and beyond. Our future is bright, and I’m excited to see what new food moments we’ll be part of.

George: The vision is to keep growing. Over 80 years we have only taken money out of the business to pay for taxes.

This has given us strong capital base. Giving us the possibility Amy: As we grow and innovate, we stay grounded in of acquiring and developing new product lines. our values. By supporting our employees, partners, and preserving our culture, we aim to be better every day—while Andy: I am extremely excited to celebrate our 80 years making everyone feel part of the family. and the vision for the next 80. My hope is that we continue building our organization with people that believe in our Bob: We see so many opportunities for future growth in our goals and continue being a part of every food experience. industry and by staying current to various trends see a very bright future for the Company.

Tom: Of course we will. People sharing food with each other provides so much joy and it is really special if the organization adds to that. We will not stop until we are part of every experience!

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Toast to Tradition- Celebrating 80 years of flavor, family, and passion.

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In

the realm of mid-century American convenience foods, Celebrity Ham stands out as both nostalgic and versatile. This product from the Atalanta Corporation has been a staple for grilled ham and cheese sandwiches for over seventy years and is now experiencing a revival among food enthusiasts. Originating in the Eisenhower era often featured in quick weeknight meals, canned ham symbolized modern domesticity. It's appeal lies in its simplicity: slice, sear until caramelized, and pair with sharp cheddar or creamy Swiss on a good bread. This blend of convenience and quality continues to appeal to today’s consumers. The renewed interest in Celebrity Ham illustrates a broader trend in American food culture, where we appreciate classics through a contemporary lens. It's not just nostalgia driving its comeback; it's also the understanding that quality processed foods can coexist with artisanal options. For busy cooks, Celebrity Ham is a reliable ingredient that elevates simple dishes into satisfying meals.

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SINCE 1945, ATALANTA CORPORATION HAS BEEN AMERICA’S LEADING PRIVATE FOOD IMPORTER, DELIVERING EXCEPTIONAL CHEESE, CHARCUTERIE, AND SPECIALTY PRODUCTS FROM AROUND THE GLOBE.

“The thing about our business is that our customers are personal friends. Our employees are personal friends. People we buy from are personal friends. Our bankers are our friends. Our whole universe – even though it’s business – we all socialize, and it’s one big happy family”.

– George G. Gellert Chairman of the Board