L'Italo-Americano

THURSDAY, JULY 10, 2025 www.italoamericano.org 32 L'Italo-Americano O n J u n e 2 4 t h , San Francisco's F o r t M a s o n w a s t r a n s - formed into a dynamic marketplace of Ital- ian culinary delights for the 2nd Italfoods Specialty Food Show. Over 100 Ital- ian food purveyors gathered to show their finest selection of specialty foods, offering attendees a unique opportu- nity to taste an array of amaz- ing products and discover exclusive deals. T h e I t a l f o o d s S p e c i a l t y F o o d S h o w , o r g a n i z e d b y Richard Armanino and his s t a f f , o f f e r e d a f a n t a s t i c opportunity to explore and appreciate the dedication to quality and tradition embod- ied by some exceptional Ital- ian food companies and their representatives. Salvatore Cutrera rep- resented Frantoi Cutrera, a Sicilian company active in the olive oil sector. With a legacy spanning over five genera- tions, the company's success is rooted in the dedication of ten family members across t h r e e g e n e r a t i o n s . W h a t began at the end of the nine- teenth century as a family business producing both oil and wine, evolved into an international pioneer of high- q u a l i t y o l i v e o i l . " F r a n t o i Cutrera holds the distinction of being the most awarded company in the world, with over a thousand international accolades. Today, the Cutrera Brand is recognized as one of the most famous and impor- tant names in Italian extra virgin olive oil", Salvatore shared. "Approximately 15 years ago, Frantoi Cutrera expand- ed its operations to include the production of Sicilian pre- serves, which are made with our own extra virgin olive oil, combined with the rich boun- ty of the Sicilian territory, from eggplants to tomatoes, resulting in exceptional offer- ings," he continued. Beyond olive oil and pre- serves, the Cutrera family's commitment to their heritage is also evident in their wine- making, an endeavor con- nected to both family history and more recent discoveries, as two native grape varieties bearing the "Cutrera" name were found in their ancient vineyards. The wines pro- d u c e d a r e d e s c r i b e d a s authentic, rich, and surpris- ing, an idea embodied by the creation of Akrille, a wine born from a dinner conversa- tion between Salvatore Cutr- era and Joe Bastianich. For Mr. Cutrera, "seeing new customers discover our products during this Food Show is rewarding, but even more satisfying is witnessing the continued appreciation from existing customers who have been long-time users of Frantoi Cutrera's offerings. This strong customer loyalty is a significant source of sat- isfaction for the company." F o u n d e d 6 0 y e a r s a g o , Agriconserve Rega has become a cornerstone in the production and distribution of high-quality tomato prod- ucts, sold both in Italy and i n t e r n a t i o n a l l y u n d e r i t s R e g a a n d S t r i a n e s e b r a n d s . T h e i r e x t e n s i v e range includes peeled toma- toes, cherry tomatoes, dat- terini tomatoes, diced toma- t o e s , p u l p s , p u r é e s , a n d sauces, all embodying the company's commitment to h e a l t h y , d e l i c i o u s , a n d authentic tomato products. "The exceptional quality of Rega tomatoes comes from the ideal growing conditions in Campania," Fabio Fiche- ra told us. The region boasts a mild climate, clean air, and vast, untouched farmlands, free from the pollution of heavy industry. With clean, w e l l w a t e r a n d o p t i m a l growth conditions, the toma- toes thrive naturally." H a r v e s t i n g o c c u r s i n A u g u s t a n d S e p t e m b e r , w h e n t h e t o m a t o e s h a v e reached their peak ripeness. Within 24 hours of being harvested, they are trans- ported to the Striano plant, l o c a t e d i n a s m a l l v i l l a g e between Naples and Salerno, so that their freshness, color, and flavor are preserved. As mentioned by Mr. Fichera, "For Rega, the naturalness of our product is paramount. We take pride in offering products that are 100% nat- ural, free from chemicals, and untreated. This dedica- tion to purity is particularly appreciated by consumers, including Americans, who are prioritizing healthy eat- ing and scrutinizing ingredi- ent lists. Rega is proud to contribute to this growing a w a r e n e s s , h e l p i n g c o n - s u m e r s u n d e r s t a n d t h e importance of truly natural food." F r a n c e s c o B i a n c o introduced us to Molecola, a cola crafted with a concept of Italianness at its core. Every component of Moleco- la is of Italian origin, reflect- ing a dedicated supply chain project. "The aromatic parts are extracted in Florence," he explained. "Molecola uses certified Italian sugar. This is a significant point, as Italy lacked national sugar pro- duction for 15 years until the recent re-establishment of a sugar beet cooperative in Bologna. Molecola stands as the first Italian company to exclusively utilize Italian sugar." These key ingredients are then combined in Pied- m o n t , i n t h e P r o v i n c e o f Cuneo, with San Bernardo mineral water, completing the all-Italian profile. Mole- cola was conceived to fill a gap in the cola sector, offer- ing a distinctly Italian prod- uct to complement the offer- ings of Italian restaurants worldwide. The iconic bottle design of Molecola has gar- nered significant attention from designers. Named "90- 60-90," it pays homage to the classic curves of 1950s and 60s Italian divas like Sophia Loren, but reimag- ined as if dressed by an Ital- ian tailor. This unique image earned Molecola prestigious awards, recognizing its suc- cessful fusion of a beverage with Italian tailoring and style. Beyond its Italian iden- tity and striking design, Mol- ecola is committed to sus- tainability, evidenced by its exclusive use of non-plastic packaging. The company also e m p h a s i z e s a s o l i d a r i t y aspect, actively supporting a non-profit organization. Frantoio Bartolini, the first oil mill in the Recanati countryside, embodies a tra- d i t i o n p a s s e d d o w n f r o m father to son, honoring fla- vor, quality, and heritage. Established in 1948 in the valleys of the Potenza river, a n a r e a r e n o w n e d f o r i t s exceptional olive trees and t h e " S a r g a n i " p l a n t s t h a t yield the oldest and most fla- vorful fruit, Bartolini has been producing olive oil for generations. Olives are hand- picked and carefully selected before entering the mill. The traditional processing trans- forms them into Bartolini E x t r a V i r g i n O l i v e O i l , a product of excellence with many qualities. According to Ulderico Bartolini, "the company offers a range of typical Umbrian products, f o c u s i n g o n o l i v e o i l , legumes, cereals, and fla- vored oils. We manage the entire supply chain, from sowing and cultivating the olive groves to milling and packaging. This complete control, from the ground to the bottle or bag, ensures the highest quality at every step." This direct relationship also benefits consumers, who can engage directly with the pro- ducer to learn about recipes, product preservation, usage, and the origins of their food. Among their popular offer- ings, truffle oil, spelt, and l e n t i l s a r e h i g h l y s o u g h t after. Bartolini's olive oil is particularly rich in antioxi- dant polyphenols, resulting in a very fruity flavor that leaves the palate clean, per- fect for enhancing meats and soups. Truffle, in particular, is gaining popularity, with many eager to incorporate and understand this ingredi- ent. As Consul General of Italy, Sergio Strozzi, stated, Ital- ian food embodies quality, passion, and sustainability, always honoring the dedicat- ed work of the people behind i t s c r e a t i o n . T h e s e s e n t i - m e n t s w e r e e c h o e d b y Mayor Daniel Lurie and Director Richard Arma- nino, who together empha- sized the vital importance of a n e v e n t l i k e t h i s i n S a n Francisco. SERENA PERFETTO A taste of Italy in San Francisco: unpacking the 2nd edition of Italfoods Specialty Food Show Reps from Molecola showing their product's iconic bottle (Photo: Kristen Loken) SAN FRANCISCO ITALIAN COMMUNITY

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