Showing posts with label organic. Show all posts
Showing posts with label organic. Show all posts
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.
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.
daRosario in VIV Magazine
The Truth About Truffle OilHEALTHY EATING
November 8th, 2010
If we were going to buy gold dust, we’d want it to contain actual gold — and we feel similarly about truffle oil. Considering that the exotic fungi sell for as much as $2,200 a pound, it’s probably not entirely surprising that almost all so-called truffle oils are created by mixing olive oil with synthetic compounds that seek to duplicate the distinctive aroma and flavor of truffles. When The New York Times published a story a few years ago by an acclaimed San Francisco chef revealing the “hocus-pocus” in truffle oil, readers were so dismayed that food critic Frank Bruni responded with a blog post assuring readers that a little truffle oil — or, as he said, “oil of truffle-mimicking chemicals” — still had its place. Used sparingly, he said, it was wonderful on popcorn or scrambled eggs.
Now we can tell you about a truffle oil that’s the genuine article. That would be from Rosario Safina, a New York City-based truffle dealer whose company, daRosario Organics, sells truffle honey, truffle salt and seasonings, truffle butter and truffle oil that contains actual bits of truffles. About 18 months after the Times printed its original story about “phony” truffle oil, it posted an update, reporting that the daRosario truffle oil presented an “authentic alternative.”
To search out true truffle oil, Safina advises looking for the words “organic white [or black] truffles” in the ingredients list and the USDA Organic seal on the label. “Truffles are organic,” he says, “and the organic seal is the only way to tell you have the real thing.” (Our old bottle of Trader Joe’s White Truffle Oil says “infused with white truffles aroma.”)
When we met Safina at a food show, he gave us a few products to sample, including his decadent truffle butter. (While you can find links to online grocers for Safina’s other products at darosario.com, the truffle butter is available only locally to lucky New Yorkers at a few gourmet shops and through freshdirect.com for $13.49 per 2-ounce jar.) Safina also sent us home with a simple, elegant recipe: Cook fresh fettuccine or taglietti in well-salted water. Drain, but leave some water clinging to the pasta. Immediately mix with the truffle butter and sprinkle with fresh-grated Parmesan cheese. The dish, we’re happy to report, was absolutely sublime, and the perfect thing to serve for our first home-cooked meal in a budding romance.
Though that romance wilted, we nonetheless fell in love with the truffle oil and, as Safina suggested, we’ve been using it judiciously as a condiment, a few drops sprinkled on grilled vegetables or fish, macaroni and cheese, and on a freshly made pizza with thinly sliced potatoes, sage and ricotta cheese. Safina also recommends a light salad of fresh baby spinach leaves, button mushrooms sliced paper thin with a potato peeler, shards of Parmesan cheese, a squeeze of fresh lemon juice and a teaspoon of white truffle oil. (Meat eaters can add a tablespoon or so of crumbled pancetta.) What not to do, however ardent your love of truffles and extravagant your budget, is to cook with a couple of tablespoons of truffle oil instead of, say, olive or canola oil. The flavor will absolutely overpower the dish. Drizzle — don’t pour — on freshly prepared foods as a finishing seasoning.
At about $26 for 8 authentic ounces, truffle oil is a luxury we’ve been enjoying if not every day, then a couple of times a week. What’s your favorite luxury food?
Land of Organic Truffles
In a land with a bent for agriculture, immersed in the beautiful landscape of Umbrian valleys, there is a farm called "Profumi Umbri". The company, which is only run by family members, turned to organic agriculture about 10 years ago.
Having accrued a long experience in the traditional farming business with leading industrial groups, the owners realized that the only way to recover a correct balance between production and processing requirements was to devote to organic agriculture. This was also an ethical decision, because profits cannot be the only focus of business, but a company must also care for product quality and reliability.
The land occupied by the farm was especially suitable, because there are natural ditches all around its perimeter that shield it from any contamination from adjacent lands.
Over the years, the company has diversified production with olive trees and truffles on one of the largest farming lands in Umbria. Besides cultivation methods, the company pays special attention to harvest and process of farming products. Olives are gathered manually and squeezed in 24 hours. Truffles are gathered only in restricted periods of the year, according to the regional regulation and only with the help of dogs. Only mature mushroom and truffle bodies are harvested without damaging the rest of the cultivation, which is a wealth for the company.
The experience accrued has allowed the farm to win market shares with high-quality products and especially with seasonings that are flavored with white and black truffles and boletus mushrooms.
Product labels describe the composition of seasonings, made with natural products such as 100% pure olive oil and natural aromas from organic agriculture.
Based on its long experience, the farm can obtain natural seasonings without the use of synthetic aromas, so that truffles, an outstanding produce of the Umbria region, can be enhanced by pure olive oil.
This is the wonderful company that collaborates with Rosario Safina, the country’s foremost expert on truffles, in the introduction of the one and only USDA-certified truffle oil in the United States.
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!
ANNOUNCING: The First and Only USDA-100% Certified 100% Organic Truffle Oil
You read it right: daRosario Truffle Oil is now 100% USDA Certified Organic. And it's the only USDA-certified organic truffle oil on the market. Check out our new label here!
Did you know most truffle oils are made of synthetic (read: chemical) ingredients? And any other truffle oil claiming to be "organic" is not, according to the USDA?
Then read the press release below, and get in touch with me if you want to know more!
**FOR IMMEDIATE RELEASE**
RENOWNED TRUFFLE EXPERT ROSARIO SAFINA LAUNCHES FIRST USDA-CERTIFED ORGANIC WHITE TRUFFLE OLIVE OIL
New York, January 4, 2008 – For the first time ever, a USDA-certified organic white truffle olive oil will be available in restaurants and retail stores, it was announced today by Rosario Safina, President, da Rosario.
“Truffle oil is an increasingly popular ingredient on restaurant menus, but it’s been far from natural. da Rosario USDA-100% Certified Organic White Truffle Olive Oil is the only one made with 100% certified organic ingredients. Today’s consumer is equally interested in sophisticated and healthy products , and we bring the best of both worlds to them,” he said.
The celebrated, delicate yet powerful flavor of the white truffle has long been a staple of pricier, exclusive restaurants in New York and LA. But as cooking and celebrity chefs have gone more natural and organic, consumer desires have followed the same route. Now, the magical, distinctive flavor of truffles is 100% natural and certified organic by the USDA – emblematic of the overall green trend that’s taken hold of the country.
“I believe that truffle oil isn’t just for connoisseurs anymore. Look at how tastes for basics like extra virgin olive oil and balsamic vinegars have evolved into high-end products over the years. We’re making the same thing happen with truffles – organically,” Mr. Safina said.
Each bottle of da Rosario USDA-Certified Organic White Truffle Oil features organic Italian white truffle pieces in mild organic extra virgin olive oil with 100% real organic Italian white truffle flavor – not found in any other truffle oils, and something consumers have never experienced before – imparts a genuine, multi-dimensional and natural white truffle taste that combines easily in dishes, and is easy to digest. “It’s impressive like fresh white truffles, but not overpowering, and leaves no bitter aftertaste on the palate when prepared in a dish, just the flavor of real fresh white truffles,” says Mr. Safina
The bottle’s fresh, modern and appealing label demystifies a traditional European delicacy, and its pricing makes it highly accessible to everyone. The 8-ounce Organic White Truffle Oil will retail for $45, Organic Black Truffle Oil will retail for $32, and the Organic Porcini Oil for $25. These reasonable price points are due to the fact that Mr. Safina’s oils are produced in the USA from imported certified organic Italian ingredients. This saves the costs of importing the finished product for a higher retail price, while ensuring the same high quality.
In addition to fine natural foods, gourmet and specialty stores and sites, da Rosario USDA-100% Certified Organic Oils will also be available at upscale supermarket retailers.
Rosario Safina is one the country’s foremost expert on truffles and has introduced numerous truffle and mushroom products to the U.S. For over 20 years, he and his companies have supplied the most renowned chefs and restaurants with the finest ingredients like truffles, caviar, wild mushrooms, prosciutto and smoked salmon. In 2001, he published the first domestic book on truffles, Truffles: Ultimate Luxury, Everyday Pleasure. da Rosario is his latest effort to further popularize the use of truffles in everyday cuisine.
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Contact Sales: Paroli Llc. 212.226.8572 darosario@nyc.rr.com
Contact Press: Natasha Lardera 646.279.1936 darosariopress@gmail.com
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