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Ritrovo® Stirs Fancy Food Visitors with 'Nine Prized Flavors,' Departs to 'Rediscover' New Multi-Regional Delicacies

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Bologna, Italy (PRWeb) March 7, 2007 -- Settling into her seat on a homeward-bound flight to Seattle, Ilyse Rathet of RITROVO ITALIAN REGIONAL FOODS LLC reflects on the whirlwind of activity she and business partner/ husband Ron Post have completed. "It's as though we've passed from October to March in a day."

Finding RITROVO front-and-center in an explosion of growth for regionally-based food sales, the couple decided during Ritrovo's impressive showing at the Winter '07 FANCY FOOD show that they would depart for Italy as soon as they returned from San Francisco, to resume their multi-regional product development for 2007 and usher the fruits of this to market as soon as possible.

"The enthusiastic public response to the 2007 RITROVO theme of "Nove Sapori Pregiati", that is,"Nine Prized Flavors" (olives, grapes, truffle, porcini, saffron, peperoncino, honey, rice and grains, and chocolate), made imminent departure that much more compelling," adds Post. "Visitors to our stand in Moscone Center's South Pavillion just kept coming back. They were bringing friends, new potential customers and other members of our market segment. Everyone was asking intelligent questions about RITROVO® SELECTIONS - about flavor profile, origin, seasonality, organics. It was awesome, inspiring… answers to these kinds of questions are our pane e olio (bread and butter). As soon as we returned Ilyse and I realized that we had to get back to Italy to continue our research."

Enthusiastic responses to new products included those for
•    Honey & Hot (acacia honey with peperoncino) from Casina Rossa
•    Stringozzi with Peperoncino from La Romagna
•    Porcini Pasta from Pecati di Ciacco and
•    Riso Venere or Black Rice from Tenuta Castello.

Ritrovo's turnaround Spring '07 product development trip ranged from Trentino to southern Abruzzo, including background research on a new line of Trentino condiments made from alpine herbs and typical plants; work on a new vegan pesto line from Radici of Tuscany and meeting a new supplier of fresh Abruzzo black truffles.

Products now on their way to Seattle associated with RITROVO®'s Nine Prized Flavors theme include:
•    2006 DOP Tuscia olive oil from Colli Etruschi of Lazio (olives)
•    Vin Santo Wine Jelly from Radici of Tuscany (grapes)
•    Truffled (tartufo nero) Olives and
•    Trio of Hot Pepper (peperoncino) condiments from Casina Rossa

And though they will not visit Sicily until their next product development Italy trip, RITROVO® has expedited the spring arrival of monovarietal Sicilian almonds from San Basilio, rich in prized aromas of unprocessed almond oil. It will arrive in early March, along with BruCo's new Salt Tasting Chocolate, which was a huge hit at the 2007 Winter Fancy Food Show in San Francisco.

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