Da Rosario USDA Organic White Truffle & Black Truffle Mayonnaise

Newest Addition to Only Line of Products Available in U.S.
Made With Real Truffles – Not Synthetic Flavorings or Additives



NEW YORK, N.Y. – March 21, 2011 – Da Rosario, the country’s only line of USDA 100% Organic truffle products, today announced two new additions: White Truffle and Black Truffle Mayonnaise. Made from USDA Organic soy mayonnaise and the company’s proprietary USDA 100% Organic white or black truffle EVOO concentrate – loaded with real, organic White or Black truffle pieces you can actually see – Da Rosario USDA Organic White and Black Truffle Mayonnaise is the only product of its kind on the market today.

“Da Rosario USDA Organic White and Black Truffle Mayonnaise is perfect for seafood restaurants, steak and burger houses, French bistros, New American cuisine, upscale sandwich shops, caterers, food production, French fry shops and up scale hot dog/sausage shops,” says Rosario Safina, founder of Da Rosario Organics. “It brings new life to comfort food, and an exciting new discovery for customers.”

Used as a condiment with quality burgers, roast chicken, hand-cut French fries, sandwiches like roast beef, roast pork, or roast turkey – even sushi, hand rolls and negimaki – Da Rosario USDA Organic White and Black Truffle Mayonnaise offer a quick, easy way to step up traditional dishes. Used in the prep, the products can be used to ramp up lobster rolls, seafood salads, deviled eggs, dressings, chilled sauces and dip for crudités and canapés. As a cost-effective measure, the products can be diluted with homemade organic mayonnaise to create dips, or impart a more subtle flavor.

Already, restaurants have seen how Da Rosario USDA Organic Truffle Mayonnaise drives business. Terrance Brennan, Chef-Proprietor of Picholine and Artisanal, serves Da Rosario USDA Organic Black Truffle Mayonnaise as an accompaniment for his grilled cheese stuffed with brie and exotic mushrooms. “It’s the second-best seller at lunch. People ask for extra mayonnaise to dip their fries.”

“Da Rosario USDA Organic Black Truffle Mayonnaise is one of our top 5 sellers after only 6 weeks on the menu, with over 60 orders every day on the weekends,” said Omer Shorshi, Partner at Pommes Frites in New York.

Today, Mayonnaise is the #1 selling condiment in the country. Sales of mayonnaise—in both total sales and units sold – dwarf both salsa and ketchup. According to SymphonyIRI Group, a market research firm in Chicago, more than 396,376,100 units of mayo were sold in the 52 weeks to Sept. 5, 2010, generating more than $1.258 billion in sales, compared with 271,312,400 units of salsa for $764,299,900, or 256,891,700 units of ketchup for $481,278,800. “Flavored mayonnaise is the new salsa,” said Safina.

Packed in 2.5oz retail units and 2 lb. food service tubs, Da Rosario Organic White and Black Truffle Mayonnaise must be kept refrigerated for an 8-month shelf life.

For information on Da Rosario, please visit www.darosario.com or call Rosario Safina at (212) 226-8572.

ABOUT DA ROSARIO
Da Rosario’s creator, Rosario Safina, has been the driving force behind the popularization of truffles over the past 20 years. In 2002, Safina published the first book in the U.S. dedicated to this luxury item, “Truffles: Ultimate Luxury, Everyday Pleasure,” establishing him as the noted authority on the subject. Safina has appeared and been featured in outlets including Martha Stewart Living, CNN, Fine Living, Emeril Live, Good Morning America, The New Yorker, The Genuine Article with Gordon Elliott, and NPR. With Da Rosario, Safina brings the purity of organic ingredients to his passion for truffles with the launch of the first-ever USDA 100% organic truffle line. Da Rosario organic truffle products are an official product of the Food Network’s Iron Chef pantry and have been featured in outlets including Food & Wine, InStyle, People, EW.com, Everyday with Rachael Ray and CBS’ “The Early Show,” among others.

Read all about it: da Rosario USDA 100% Organic Truffle Oil in the New York Times!

Renowned food writer Florence Fabricant has spoken in the Food Section of the New York Times:

Food Stuff
By FLORENCE FABRICANT
Published: January 9, 2008 The New York Times

Oils That Have Known a Truffle

For the last few years there’s been a deluge of seasoning oils tricked up with chemicals and called white truffle oil. But now there is a pleasant, more authentic alternative.

Rosario Safina, who has been in the truffle business for many years, has developed a white truffle oil using delicate organic Italian extra virgin olive oil with bits of white truffle and extracted essences of truffle, called “truffle flavor” on the label. There’s a whiff of honest white truffle aroma and a subtle flavor of truffles. “I could make it stronger,” Mr. Safina said. “It would just take more truffles and much more money.”

Da Rosario organic white truffle oil is $26.99 for eight ounces from Fresh Direct; by the end of the month it will be sold in some fancy food shops, including Gourmet Garage and Citarella. There is also quite a fine Da Rosario black truffle oil, $19.99 for eight ounces at Fresh Direct.

Thank you Florence!

Great truffle news is coming! But first, read these...

Watch this space for big news coming soon!

Truffles: A canary in the environmental coal mine?

Global warming + Acid rain = Disappearing wild foods

While there’s a lot of debate about global warming, I know firsthand that the planet is changing in significant ways. How? I’ve been in the truffle business since 1983. In that time, I’ve feared – and watched –the wild truffle struggle for survival. Under siege by climate change and water/soil/air toxins, truffles can either adapt, or die off.

Wild things only grow when they have a clean environment. Many have survived for millions of years in specialized geographic locations. It turns out mushrooms, both above and below ground, are so far unable to adapt to acid rain, one result of a heavily industrialized environment.

Above-ground mushrooms are the first to fail. After that, the truffles, growing 8—20” below the ground, cannot withstand the bad groundwater. They are not protected by the soil, where the truffle spores attach themselves to tree roots. The effects of acid rain can slow or completely spoil the crop.

Sometimes I think truffles confirm the fact that climate change is global. Production in traditional truffle forests in Spain, Italy and France has been slowing down to a crawl for years. For example, in 1965, Spain harvested 150,000 kilos of black winter truffles for domestic and export markets. They came from many different wild regions throughout the country.

Today, the Spanish truffle business is reduced to barely a whisper. And white truffles may be extinct in Italy in ten years. Truffles are so delicate and vulnerable that they perform as one reliable canary in our global mine shaft. Their demise across traditional production areas is telling: something big is very wrong.

Truffles need four seasons, but these days southern Europe only has two: winter and summer. Remember a few summers ago across Italy, France and Spain, when many older people—grandparents who were home in the city while their kids were away in the country or at the seaside for a month—died when a brutal heat wave infested the region with nearly three weeks of merciless heat? All living things (people included) need four seasons to thrive.

At the end of May 2007, Moscow experienced its own severe high temperatures. Summer was not only early, but hotter than the high season… in May. The boiling hot days, and boiling hot nights, and flash floods that are becoming the norm across southern/central Europe have also nearly ended mushroom production in the Balkans (Romania, Bulgaria.)

I hope, and some days I believe we will reverse global warming (see Al Gore, An Inconvenient Truth) with a truly international effort. But even if we are successful, there will be many wild plants we will not be able to restore.

Still, there are a few reasons to be encouraged. Truffles are being found in some highly unexpected places. We’re already starting to find truffles in Albania, Macedonia, Greece, Croatia; in Finland, Sweden, Norway, the Russian lake region; and in the Himalayan lowlands — Tibet, India and Szechuan. These previously cold regions have warmed into a milder climate. They all feature intact old growth forests. And they have no heavy industry.

I encourage all readers and truffle lovers to enjoy your wild foods with a truly thankful heart, and, and, and, to do what you can to make sure we reverse our impact on our world – and our palates.