A quarterly newsletter / Q4 2022
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A NOTE FROM STEVE KAUFMAN
THE FOURTH QUARTER:
TIME FOR FESTIVITIES ! OR ?
As I gathered some thoughts for our Q4 newsletter, I found it hard to believe we are already in the thick of Q4! Thinking of a headline for my letter, I couldn't decide if I should use an exclamation point or a question mark, as they both seemed to fit. emphasis."
ONE, "IS IT REALLY THAT LATE
ALREADY"? AND THE OTHER IS
MORE AMAZEMENT, LIKE, "WOW,
WE REALLY MADE IT THIS FAR"!
CAN YOU BELIEVE WE ARE ALREADY IN THE 4TH QUARTER!
In a year filled with surprises or challenges after challenges, we can see the light at the end of the tunnel. As far as I can see, we all weathered the storm well! At the same time, let's not fool ourselves because, in reality, it has been a damn challenging year for us and you, our customers. Every day, there seemed to be another, "Hey Steve, could you help with this or that...?" There were many sleepless nights, but that came with the territory. I sincerely hope De Medici held up our end for you.
After Atalanta bought De Medici one of our customers from Capitola, California, came to me in the booth at a show and asked to speak to me. I thought we had a problem. But not so, and she gave us the most superb compliment—
"I want to thank you for not changing anything about De Medici!"
Last week I received a gift from her, and it brought me to tears—not because of the gift itself but
because of that memory. I wish I could pass that emotional moment to you as she did to me. It's what it is all about, you know. So thank you, Jennifer Jones, for your kindness. It renews my spirit in what we do here at DeMedici and our relationships in the last 15-1/2 years under Atalanta ownership.
SO, WHAT ABOUT THE 4TH QUARTER YOU MAY ASK?
So far, our inventory situation is improving, and we are hopeful the usual 4th quarter jump can be handled with little bumps in the road.
We have introduced special pre-order gifting items from Amedei Advent Calendars and three gift boxes from Galato & Friends for the holiday season.
And Last, let's not forget traditional "Traditionale" 4th quarter growth. This is the time of the year our sales jump dramatically for our Traditional Balsamic Vinegar. Although the gastronomic heights these items bring us should be taken advantage of all year round for special occasions and meals, there is no finer gifting item for the discerning during the holidays. We always see a significant increase in sales for this category in the fourth quarter, whether you are a Traditional Balsamic Vinegars of Reggio Emilia or Modena fan.
A word to the wise, don't let us disappoint you with our comeback saying "we are out of stock" this year. Order early.
And let's celebrate an outstanding 4th quarter of business together.
Steve Kaufman, Executive Vice President, [email protected]
What we are cooking
MEET THE MAKER
Acetaia Del Cristo
Founded in 1979, De Medici imported Badia a Coltibuono, the first Tuscan Extra Virgin Olive Oil marketed nationally in the U.S.A.
THE BARBIERI FAMILY HAS REMAINED PASSIONATELY DEDICATED TO THE VALUES AND TRADITIONS THAT HAVE BEEN HANDED DOWN THROUGH GENERATIONS.
Production of their Tradizionale DOP de Modena starts with Trebbiano and Lambrusco grapes grown organically on their farm. Decades ago Eugenio Barbieri and Loris Bellei combined their inheritances, batteries of centuryold casks, as well as their experience.
They started collecting more of both. Now the fourth generation of the family oversees the vineyard and acetaia that now counts 2000 casks, barrels and ancient vats.
De Medici's Guide to Balsamics
Learn the categories' differences and how to use Balsamics in applications like sauces, finishes, and cocktails. Launching late 2022.
COOKING WITH RED WINE VINEGAR
Red wine vinegar is a kitchen stalwart, but it gets used mostly as a component in vinaigrettes. The sugars in the fruit are converted to ethanol (an alcohol) by yeasts. The ethanol is in turn converted to acetic acid.
Let's take a little trip and explore what you can cook up with red wine vinegar.
Get these recipes on our website at www.demedici.com/demedici-recipes
Grab a mason jar, add thinly sliced red onions, add coriander seeds, add 776 Thyme Greek Honey & soak in L'Estornell Red Wine Vinegar.
Hot cherry peppers are what mke this dish of pork and peppers "Calabrese".
Hearty, flavorful and loaded with bacon!
LAUNCHES NEW BRANDING & NEW BARS
Toscano Black 80
Toscano Black 100
The New Cru
Single-origin Cru come from unqiue production areas: they have a strong personality and a bold taste, which may vary from harvest to harvest. They represent the most immediate and wild expression of cocoa: the single plantations reveal the genetic diversity of the existing varieties, influenced by the terroir and traditions of the country of origin.
New & Innovative Packaging
The new packaging is the epitome of innovation. The new bar packaging is made with recycled and recyclable paper obtained from the factory's residual cocoa shells.
GALATEO & FRIENDS TAGGIASCA 4PC GIFT SET
ORTIZ CONSERVAS SEAFOOD
S'MORES INSPIRATION KIT
AMEDEI 70% PORCELNA NAPOLITANS
Create unique gift baskets with our gourmet products, perfect for the home chef.
Explore our Holiday Shop assortment.
ASSORTED PRODUCT FOR AN INDULGENT GIFT BASKET
EDMOND FALLOT DIJON MUSTARD GIFT PAIL
AMEDEI ADVENT CALENDAR
DE MEDICI IN THE KNOW
Awards, new products and our favorite recipes all for you...
IT'S ALWAYS THE RIGHT TIME FOR CAKE
BADIA A COLTIBUONO
MY OLIVE OIL CAKE
To mark the 60th anniversary of Badia a Coltibuono, we teamed up with My Olive Oil Cake to bring you a limited collaboration. Badia is generations old and was the first Tuscan Extra Virgin Olive Oil imported into the USA in 1979, and My Olive Oil Cake is an enterprising online bakery and social media pioneer. Each is born from a drive to create and share their passion for good food.
Each parcel contains a delicious olive oil cake made with this Tuscan extra virgin olive oil, light orange zest, and lots of love! Included is a promo code for 20% off at www.demedici.com.
Perfect for any occasion.
Pictured: Emanuela Stucchi Prinetti
Badia a Coltibuono
CELEBRATING 60 YEARS OF IMPORTING PREMIUM EVOO FROM TUSCANY
"Our father believed that the highest quality Extra Virgin Olive Oil could be like a fine wine. In 1962, 60 years ago, he introduced for the first time in Italy a single estate, freshly pressed, ultra-premium olive oil from our home, Badia a Coltibuono, the Abbey of the Good Harvest. He insisted that good oil only could be made by pressing the olives the same day they were harvested with the best equipment possible. Separating the olive varieties, picking each at its peak of maturity, and clearly printing the date the oil was bottled on the label to ensure freshness when it reached the customer.
Pictured: The Abbey in Chianti, Tuscany, Italy
Pictured; The Abbey in Chianti, Tuscany, Italy Badia a Coltibuono’s oil was the first Tuscan Extra Virgin Olive Oil imported into the USA in 1979. Since then, our family’s oil has been the benchmark of quality in the industry and the heart of people who care most deeply about what they eat."
Sincerely, Emanuela & Roberto Stucchi Prinetti
My Olive Oil Cake
-Michaela Lamberta of My Olive Oil Cake
Growing up with an Italian family, baking has always been a part of my life, but I never thought it would become my passion turned career.
I started My Olive Oil Cake in July 2020, using the ovens of a local bakery. After three months, I left the account- ing world and became a full-time baker.
Today, I spend my days baking in a commercial kitch- en, sharing simply elegant cakes that blend sweet with savory nationwide. Because dessert should be enjoyed at any time of the day.
Stock up on truffle oils and spreads for the fall.
A DIVISION OF ATALANTA CORPORATION 1 ATALANTA PLAZA, ELIZABETH, NJ 07206
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