November 2010

Prepared for:


In this issue:


to Saturday
9 am-6 pm

10 am-5 pm

I was reading the other day about a new gourmet food emporium in New York City. The writer was complaining about the store's 'carbon footprint'. More to the point, the writer was lamenting the amount of energy it took to get so many foods to this store. There were foods from all over Italy and she was appalled at the amount of effort and resources required to get the products to New York. I was struck by the inanity of this hand-wringing. Haven't we been travelling and spending large amounts of energy collecting our food... since the dawn of our existence? We are hunters and gatherers. Our food doesn't come to us - we go get it. If you are of the opinion that we are omnivores (and I am), ask yourself if Homo erectus or Marco Polo felt a need to go to great lengths to find foods. Sure they did it for different reasons but the point is: the need to procure is in our DNA. And it's not just to procure any food. We feel the innate need to find authentic foods of particular places. We can satisfy our need for food and our need for adventure in one act - perfect! Perhaps I'm giving myself a pep-talk but our store thrives on our ability - and your desire - to find foods from around the world. Enter the True Italian endeavor.

Through True Italian efforts, the DOP (Denominazione di Origine Protetta) folks in Italy are starting to get a bit defensive about their unique foods. In fact, they are so serious about it; they are travelling the United States making a case for their authentic, Italian foods. The DOP designation guarantees that the item you purchase is made in a certain place and in a certain way. All other, similarly named products are imitations. While imitation can be flattering, it's not quite so with foods. It can be confusing and the Italians want to be sure consumers get what they expect.

True Italian is a travelling education for consumers. The group will be in Seattle from November 2nd to the 12th reinforcing the authentic products only available from Italy. Some of these products include Parmigiano-Reggiano, Prosciutto di Parma, Asiago, Montasio, and San Marzano Tomatoes. DeLaurenti will host a few of the events surrounding this travelling evangelization. In particular, we will demo a few of these products every day during the True Italian event here in Seattle.

So please join us in supporting the DOP products and the True Italian effort. Oh, and thanks for travelling to our store to buy foods from around the world.

See you at the store


What's New in the Deli

Lot's to talk about on the cheese front so here goes...
We have a 36 month-aged Parmigiano-Reggiano in the house. Who else offers three Reggianos?
A nice, unique blue we're excited about is the Blu di Bufala. It's lighter on the blue and rich as you'd expect from buffalo milk.
Typically we carry a cow's milk Bethmale but now we have a raw goat's milk version. Bethmale is now officially an aged goat lover's dream.
The English are rightly renowned for their cheddars yet they have other cheese talents. Indeed, the Ogleshield makes this point. Ogleshield is a raw cow's milk which features a washed-rind and a fruity/spicy taste. We think you'll like it.
We have a new salame from Fra Mani - the Salame Rosa. Simply put, it's a large-format salame with mortadella in it. Sound good?

Fresh, white, Alba truffles will be here next week.  Call us at 800.873.6685 to put your name on the list and ensure you get one.

What's New on the Shelves

We are happy to announce that we got something right. Yes, we indeed made a good decision to have our friends in Italy prepare pasta sauces for us and allow us to call it our own. Our original Sugo della Casa has been so successful, we have introduced two more sauces. Porcini & Tomato and Puttanesca are our new additions. The nice thing about these sauces is that you can taste the individual ingredients. Sweet, ripe tomatoes and porcini mushrooms are the stars of the show and they stand out deliciously. The Puttanesca is wonderful and with a little tuna added, it's divine.

DeLaurenti Sauces for Pasta

There are many things better than well made vanilla ice cream. In fact, I'll bet your mouth is watering right now as you remember the taste. And while some might say it's gilding the lily by adding anything to vanilla ice cream, those same folks probably never tried Coop's Hot Fudge. This is the real deal. No artificial anything. Just cream, butter, chocolate, molasses and sugar make this hot fudge the best available. The nice people at Coop's even dip the jar in cocoa wax so you can smell what your buying.

Coop's Hot Fudge

Puremiel Organic Raw Honey from Spain is Nate's latest find form the avant garde importer from Culinary Collective. Pure, raw honey from three sources: Lavender, Orange Blossom and Holm Oak. Reacquaint yourself with nature's first sweetener.

Puremiel Honey


What's New in Wine

Remember the Veramonte Reserva Pinot Noir from Chile? Right on. Well, it's back and remains a screaming deal. We have lots so stock up.

While we're on the subject of Pinot Noir, I should mention the Angela Pinot Noir from Oregon. This particular wine is from the Clawson Creek vineyard - a relatively obscure site in the Willamette. Ken Wright is the winemaker here for the husband and wife team of Angela and Anthony Beck. Sublime, balanced and delicious - trite descriptors but accurate nonetheless.

One last Pinot Noir, or better noted, Pinot Nero, from the Trentino in Italy. Dipinti Pinot Nero hails from the northern-most province of Italy. Red cherries, raspberries and slate are hallmarks of Alpine pinot noir and Dipinti has them in spades. Here's an idea: buy all three and have a blind tasting with some friends. Report the results to us because we're nosy.

Angela & Anthony Beck

Upcoming Wine Tastings
As I mentioned above, we will taste True Italian, DOP products for the next several days (11/2 - 11/12). In particular, we will present DOP products from 11:30-1:30 and from 4:00-6:00 each day.

As far as wine tasting goes, here's what's on tap. Oh, and remember, our tastings are every Saturday from 2-4pm upstairs in our Wine Department. They are accompanied by Connie's expertly paired cheese selections.

6 November
A trip Through Italy is on the docket. Think wines that begin with the letter "B".

13 November
Spain is next on the itinerary. Tempranillo and Garnacha are the order of the day.

20 November

One day in Italy isn't enough so we are headed back.

Recipe: Sage & Rosemary Pork Roast

Here's a simple one when you don't have a lot of time to prepare.

Preheat oven to 375.
Be sure your roast has been out of the fridge for about an hour.
Pat it dry with paper towels then tuck the sprigs of rosemary and sage under the tie strings evenly around the roast.
In a Dutch oven, over med-high heat, brown the roast in the oil on all sides - about 15 minutes.
Salt and pepper roast on top and bottom. Cover with lid and place in oven for about 1 hour or until the inside temperature reaches 150 degrees.
Remove roast from oven and place on warmed plate for 10-15 minutes.
Skim the fat from the pan juices then add the stock.
Reduce by half.
Slice roast, pouring sauce over each serving.

Roasted potatoes or sautéed greens and a simple French Syrah or Cote du Rhone pairs well with this dish.

Serves 2-4

  • 3-4 lb Pork Roast (boned)

  • 4 sprigs fresh sage

  • 4 sprigs fresh rosemary

  • 2 Tbsp Olive oil

  • Salt & Pepper

  • 1/4 cup chicken stock

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