Quality is never an accident; it is

always the result of intelligent effort

April 2012 Edition

-John Rushkin

We are proud to introduce sea salt from Sabrosa Salt Company to our ever expanding line of products. Sabrosa Salts consist of the finest artisan sel gris salt blended with just the right amount of herbs and spices to compliment any dish. Two different size salt crystals are used to release their flavor onto your food and palate at different rates to intensify flavor and add a crunchy texture, from first bite to last. All of Sabrosas salts use artisan sel gris, or course grey salt, which is rich in trace minerals and thereby lower in sodium content. The salt used by Sabrosa is not a mass produced salt but one that is hand harvested using centuries-old Celtic methods. Seawater is circulated through hand dug ponds and then solar evaporated by the sun and wind until crystals form. From June to September the paludier (salt harvester) gently pushes and pulls a long wooden rake across the clay pond to harvest the salt from the bottom. Careful precision is used so as not to disturb the clay bottom or step into the salt pond, thereby dirtying the salt. The salt used by Sabrosa comes from the Guerande region of France and has the Nature et Progrs certification which ensures the quality and purity of the salt and guarantees the salts are made from pristine sea water and are free from pollution or contaminants. Additionally, there are no anti-caking or free flowing additives in the salt used by Sabrosa.

We have recently read the book Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller. In the book, Mueller explores the world of hardworking, honest producers and exposes the large companies that primarily sell adulterated olive oil. Fraudulent olive oils are everywhere from grocery stores, to pizza shops, and many fine restaurants. Tom Mueller lists some tips for buying the best olive oils:
If an olive oil mill is out of reach, find a store where you can taste olive oils in a range of styles before you buy them, and where the staff can answer a few basic questions about how, where, and by whom the oils were made. When choosing a bottled oil, prefer dark glass or other containers that protect against light, buy a quantity that youll use up quickly, and keep it well sealed in a cool, dark place. Dont pay too much attention to the color of an oil. Good oils come in all shades, from vivid green to gold to pale straw, and official tasters actually use colored glasses to avoid prejudicing themselves in favor of greener oils. Make sure your oil is labeled extra virgin, since oils that are labeled light oil, pure and especially pomace olive oil have undergone chemical refinement which strips away olive flavors and many of the health benefits.

Phrases like packed in Italy or bottled in Italy do not necessarily mean that the oil was made in Italy, or that the oil was made with Italian olives. Avoid bargain prices producing genuine extra virgin olive oil is expensive. High retail prices dont always guarantee great oil, but low retail prices (under $10 per liter) strongly suggest that the oil you are buying may be inferior. Once youve bought your oil, store it in a place that is protected from light, heat and oxygen the three enemies of good oil, which speed spoilage.

Tasting Table Tidbits

Phil will be travelling to Italy during the last week of April and first week of May. He will be meeting with our good friends at Pomilia to discuss the packaging of the pomodorini (cherry tomatoes) as we have increased interest in that product. He will also be meeting our other suppliers at Cerignola (antipasto items), IASA (anchovies & colatura di alici), Pastificio Vicidomini (pasta) and Acetaia Reale, our supplier of balsamic vinegar. At Reale we will be evaluating some interesting balsamic glazes this year as a possible expansion of that product line. He will also be visiting with a few bottled water producers as we are looking to introduce a product line of quality beverages. Phil will also be reacquainted with two of Italys top chefs: Chef Rocco Iannone, owner of Pappacarbone in Cava de Tirreni and Chef Pasquale, owner of Il Convento at Cetara on the Amalfi Coast. Both chefs were featured on Anthony Bourdains No Reservations television show Naples episode. Phil has previously met and dined with these chefs at their respective restaurants. He had the additional honor to be invited to spend a day at Roccos farm (see photo below). These highly respected chefs are great sources of information when looking for new products to import.

The two Princes of Campania Rocco Iannone and Mario Vicidomini

Ci vediamo presto! (See you soon!)

Santisi Imports, Ltd. 601 Stones Crossing Road Suite B Easton, PA 18045 (610)438-5478

Warehouse Showroom Hours Monday Friday 9am 5pm Saturday & Sunday By Appointment

Phil digs his first potato with Rocco Iannone at his farm in Campania.