DEMEDICI TASTE | Q3 2025

Welcome to our table

The New York International Olive Oil Competition

At the 2025 NYIOOC, DeMedici products were honored with six prestigious awards. Check out our winners.

Gelato 3 Ways

Transform gelato into restaurant-quality desserts by adding gourmet toppings, seasonal fruits, and creative flavor pairings.

The 6 Essentials for Perfect Grilling

Master perfect grilling with six Mediterranean essentials that will take your smoky summer dishes to top-notch barbecue – use these for marinades, sauces and more.

We have some big news to share with you. Our Steve Kaufman, who has led the DeMedici teams for the past 18 years, will officially retire later this summer. How does one sum up decades of blood, sweat, and a few tears? If you were able to attend the Summer Fancy Food Show at the end of June, you would have seen the results of all of Steve's labors. There is no one more dedicated to our Brands and our Industry than Steve. The DeMedici brands would not be where they are today without Steve's passionate leadership. Thank you, Steve, for sharing your knowledge, passion, and work ethic. We have a solid team at hand and will continue to build on the foundation you were so instrumental in building. He recently became a grandfather, and we wish him more time for fly fishing (tight lines, Steve!), and writing. Don't be a stranger, and we hope you come to visit us at next year's show!

Thank you to all our Producers and the many Customers who came to see us at the Summer Fancy Food Show in New York. We had a dozen of our Producers in attendance, sampling and sharing their stories. We sampled our award-winning Extra Virgin Olive Oils this issue. The exclusive Olive Oils created by Chef Massimo Bottura. The new packaging for the extensive line of conservas from Portomar and authentic Italian rice from Campanini were all a hit. We will be rolling these out in the coming months. Our Caffe Vergnano coffee trolley was new for this year and kept us well energized with the perfectly pulled cup of Italian espresso.

We're fully into summer mode with this issue and hope you gather inspiration from our delicious recipes and staying cool with our old concoctions.

As always, please don't hesitate to contact us if you have any questions about our products.

Be well,

Signature

Maria Bogner

Director of Business Development

[email protected]

DeMedici In The Know

New Additions
to Our Brand Portfolio

Quality Brands Serving Chefs, Foodservice, and Consumer Needs
DeMedici In The Know

New Additions
to Our Brand Portfolio

Quality Brands Serving Chefs, Foodservice, and Consumer Needs
Austria's leading jam and honey producer brings 140+ years of fruit processing expertise and premium preserves to the portfolio.
Hong Kong's prestigious Swiss-operated bakery adds world-class frozen pastries and confections for professional kitchens globally.
Swiss culinary innovation leader contributes speed-scratch bases, soups, and sauces that deliver consistent results and exceptional yields.

New Products Now Available

Melchiorri
Black Selection
Extra Virgin Olive Oil

Caffè Vergnano
Women in Coffee & Extra Dolce Milk
100% Arabica Bulk Espresso Beans

Cipriani
Organic Paccheri
Pasta

MENU INSPIRATIONS
Gelato 3 Ways
Reimagine Cipriani vanilla gelato with unexpected gourmet ingredients
like tangy sumac with watermelon and feta, aged balsamic with
strawberries and pistachios, or premium saffron in a homemade simple
syrup. These effortless yet stunning creations turn basic gelato
into restaurant-worthy summer treats.
Vanilla Gelato
with Roasted Strawberries
& Balsamic Vinegar

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2

Ingredients:

  • 1/2 lb fresh small strawberries, hulled & halved
  • 1 tbsp granulated sugar
  • 2 tbsp Villa Manodori "Artigianale" Balsamic Vinegar of Modena, plus extra for drizzling
  • 1 pint of Cipriani Vanilla Gelato
  • 1/4 cup crushed pistachios

Preparation:

Preheat oven to 400°F (200°C).

In a medium bowl, gently toss the halved strawberries with granulated sugar and 2 tablespoons of balsamic vinegar. Let macerate for 5 minutes. Transfer the strawberry mixture to a baking sheet or shallow roasting pan. Roast for 12-15 minutes until strawberries are softened and their juices have become syrupy. Remove from oven and let cool slightly.

Place 3 scoops of vanilla gelato into a chilled glass bowl or coupe. Spoon the warm roasted strawberries and their accumulated juices over and around the gelato.

Drizzle with additional balsamic vinegar and generously sprinkle crushed pistachios over the top. Serve immediately while the strawberries are still warm and the gelato is cold.

Watermelon Wedges
with Vanilla Gelato
& Feta

Prep Time: 15 minutes
Servings: 3 people (6 pieces)

Ingredients:

  • Small watermelon
  • Cipriani Vanilla Gelato
  • 2 ounces of feta, sliced
  • 1/2 teaspoon of sumac

Preparation:

Cut the watermelon into triangular wedges about 1/2 inch thick. You'll need six pieces.

Remove seeds and pat dry with paper towels.

Cut the feta cheese into thin slices (6 slices total).

Place one slice of feta on top of each watermelon wedge.

Using an ice cream scoop or large spoon, place a small scoop of vanilla gelato on top of each feta-topped watermelon piece.

Sprinkle ground sumac generously on top of the gelato.

These are best enjoyed right away while the gelato is still firm and the contrast between cold, creamy gelato and refreshing watermelon is at its peak.

Vanilla Gelato
with Saffron Syrup
& Rose Petals

Prep Time: 20 minutes
Servings: 2 people

Ingredients:

  • Cipriani Vanilla Gelato
  • 1/4 cup simple syrup
  • 1/8 tsp Safinter saffron threads
  • Fresh or dried rose petals (food-grade)

Preparation:

Gently heat the simple syrup in a small saucepan over low heat. Add saffron threads and steep for 3-4 minutes until golden. Remove from heat and cool slightly.

Add 2 scoops of gelato into chilled bowls. Drizzle with warm saffron syrup and garnish with rose petals and saffron threads. Serve immediately.

DeMedici In The Know

NYIOOC 2025
Award Winners
DeMedici In The Know

NYIOOC 2025 Award Winners

DeMedici Imports earned six awards at the 2025 New York International Olive Oil Competition, the world's most prestigious olive oil contest featuring 1,244 brands from 28 countries.

The New York International Olive Oil Competition (NYIOOC) World Olive Oil Contest is the world's most prestigious olive oil quality contest. This annual competition recognizes the world's best extra virgin olive oils and the dedicated producers who craft them.

These award-winning oils represent the pinnacle of quality and craftsmanship, each bringing unique characteristics from their respective regions while meeting the highest international standards for extra virgin olive oil.

Marqués de Griñón

'Oleum Artis'
Spain

A masterful blend of estate-grown Arbequina, Picual, and Cornicabra olives that has held the charge for quality Spanish olive oil.

9th Award since 2017

Melchiorri

L'Intensitore Extra Virgin Olive Oil
Italy

L'intensitore is fruity and extraordinary scents and precious flavour allow to reach the winning land. Made from 100% percent Moraiolo.

5th Award since 2021


Veá 
/ L'Estornell Early Harvest

Extra Virgin Olive Oil
Spain

A bold, early-harvest, 100% Arbequina oil with bright green aroma and peppery complexity, sourced from Barcelona.

2nd Award since 2023

Badia a Coltibuono

'Albereto' IGP Toscano Organic Extra Virgin Olive Oil
Italy

Produced in Tuscany by a family estate with over 1,000 years of history, this oil captures the harmony and sophistication of the finest olives.

3rd award since 2023

Miraval

Organic Extra Virgin Olive Oil
France

Grown and milled on the same Provençal estate that produces acclaimed wines, this organic oil delivers exceptional elegance and balance.

3rd award since 2018

Badia a Coltibuono

'Albereto" IGP Toscano Organic
Extra Virgin Olive Oil

Italy

L'intensitore is fruity and extraordinary scents and precious flavour allow to reach the winning land. Made from 100% percent Moraiolo.

5th Award since 2021

MENU INSPIRATIONS

THE 6 ESSENTIALS FOR PERFECT GRILLING

These Mediterranean essentials create layers of flavor that take grilled dishes from basic to extraordinary. Here are the best ways to use these products!

Marinades & Rubs:

  • • Coat chicken thighs with a paste made from Edmond Fallot Honey & Smoked Paprika Dijon Mustard thinned with L'Estornell Organic Extra Virgin Olive Oil before grilling for caramelized, smoky flavor.
  • • Dust grilled vegetables with Safinter Pimenton de la Vera Smoked Paprika mixed with Fleur de Sel Smoked Sea Salt for an authentic Spanish touch.

Sauces & Dips:

  • • Whisk together A L'Olivier Red Wine Vinegar from Bordeaux with L'Estornell Organic Extra Virgin Olive Oil and Edmond Fallot Honey & Smoked Paprika Dijon Mustard for a tangy grilled steak sauce.
  • • Mix Fleur de Sel Smoked Sea Salt with L'Estornell Organic Extra Virgin Olive Oil in a small bowl for dipping grilled artisan bread.

Finishing Touches:

  • • Drizzle Villa Manodori 'Artigianale' Balsamic Vinegar of Modena over grilled stone fruits like peaches or figs for an elegant dessert.
  • • Brush grilled corn with L'Estornell Organic Extra Virgin Olive Oil and finish with a sprinkle of Fleur de Sel Smoked Sea Salt for simple perfection.
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