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“Our mandate at vinoeolio is to bring to our customer the experience of the unimaginable richness of the Italian cuisine tradition, region by region. We seek out the best products, we taste and test all that we sell. If we don’t use it in our homes we don’t sell to you. Whenever possible we try to use certified organic products, otherwise we personally inspect the producers and their packing facilities. After all we eat this stuff as well. Rest assured our products are the best there is in Italy. We import a wide variety of gourmet products in order to satisfy the needs and appetites of our customers and friends. Buon Appetito”.
Con questa filosofia viene presentata, nel giugno 2002 in occasione del NASFT Fancy Food Show di New York, la linea di prodotti
“ITALY BY REGIONS- VINOEOLIO – A FOOD EXPERIENCE”
nata e realizzata da un’intuizione della Asset a supporto e miglioramento dell’attività di e-commerce intrapresa da “La Compagnia dell’Olio Italiano” di Miami, società per la quale curiamo l’intero ciclo di azioni comprese nel loro processo di customer relationship e sviluppo prodotti.
L’iniziale progetto di e-commerce è stato integrato con l’attuazione di una rete vendita al dettaglio e lo sviluppo di un processo di distribuzione. Il prodotto è stato ripensato e articolato in un’unica immagine coordinata. Internet si è evoluto, da negozio virtuale, a centro di servizi, informazioni e supporto all’insieme dei target di riferimento (consumatori finali, dettaglianti, rete vendita, produttori).
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NEW YORK TIMES
settembre 2002
“This is not tuna to mash up with mayonnaise and pile on rye. The Sicilian tunas in olive oil packed in jars by La Compagnia dell’Olio, an importer in Miami, deserve a carefully assembled Salade Nicoise. The fish is also worthy of a garlicky white bean salad or fresh-cooked bucatini, olives and herbs. There are five kinds: a rich, fatty ventresca, the equivalent of toro; succulent red tuna with cherry tomatoes or just in oil; and pale, more delicate albacore and amberjack varieties. The jars, 10.58 ounces, are $16 to $26 at Dean & Deluca, A.L. Bazzini and Fairway in Manhattan; Bierkraft in Park Slope, Brooklyn; and Sapori di Ischia in Woodside, Queens.
FOOD & WINE
dicembre 2002
“We searched out the most amazing baskets for the holidays and even scored discounts for readers. (Simply mention Food & Wine.) The basket from Vino e Olio, pictured here, is one of the best assortments we’ve seen: three boxes of artisanal pasta, a trio of stackable bottles of regional olive oils, mild white artichoke pesto and meaty tuna packed in olive oil, along with other Italian specialties.
BETTER HOMES & GARDENS
febbraio 2003
“Try these all-natural, regional Italian classics from Sicily, Tuscany, and Liguria: Sun-dried Cherry Tomato Pate; Wild Boar Ragu; Red Tuna with Cherry Tomatoes; Cherry Tomato Sauce; and Sun-Dried Tomato Pesto. Vino e Olio; www.vinoeolio.com. From $3.99.”
FOOD & WINE
aprile 2003
“The best part about working with nuns who make tomato sauce is they never lie,” says Alessandro Cecconi of Vino e Olio, a Miami-based importer and producer of Italian foods like the nuns Passata di Pomodoro. “When Sister Maria says a shipment will be here Tuesday, it is!” Forty-one-year old Cecconi and his partner, 32-year-old Costantino Cicchelli, discover small businesses like the convent – whose only other customer is the Pope – and bring their products to America. In the Sicilian town of Pachino, Cecconi found the men who now make their house-brand tomato sauce full of chunks of flavorful tuna. The company also carries regional Italian olive oils and unusual pastas like squid-ink fettuccine.
THE MIAMI HERALD
aprile 2003
Vino e Olio (literally “wine and oil,” an Italian term for an old-time grocery shop) specializes in sauces, spreads, olive oils, pastas, seafood, rice, grains, jams, spices and dried mushrooms. The sleek packaging is beautiful, but more importantly, the products taste phenomenal.
A tour of the warehouse is like a quick whirl through the regions of Italy. From the Lanuvio Monastery near Rome, a supplier to the Vatican, comes Passata di Pomodoro, a tomato sauce made by nuns from pureed organic tomatoes with a touch of fresh basil. It makes a heavenly sauce, soup or stew base. Other sauces include Finocchio con Sarde, the classic Sicilian fisherman’s sweet-sour blend of tomatoes, wild fennel, sardines and raisins; Tuscan Sugo al Cinghale (wild boar sauce) with a rich meaty flavor; and Sicilian tomato sauce infused with cuttlefish ink.
The company lives up to its name with a vast array of olive oils from the main producing regions. Most are made from single-harvest, cold-pressed organic olives. Pick from the gentle and smooth Ligurian extra virgin, ideal in homemade mayonnaise and light sauces; spicy and intense Sardinian extra virgin that complements tomato-based sauces and chile-hot dishes; robust green-gold extra virgin from Puglia, good for frying and in any dish that can hold up to the strong flavor; or rich, well-balanced Umbrian oil, among others.
Vino e Olio products are available at Epicure, Miami Beach; Laurenzo’s, North Miami Beach; and Mimi’s, Hollywood .
GOURMET NEWS
aprile 2003
A heightened appreciation for the differences and complexities of Italian regional cuisine continues to spark growth for Italian-made products in U.S. specialty stores.
Annette Gallagher, public relations associate for La Compagnia dell’Olio in Miami, an on-line retailer and supplier of regional Italian cuisine, said the company’s vinoeolio.com website was founded nearly four years ago “to promote really authentic Italian regional foods in the United States.” The web site is set up so shoppers can browse and shop by region as well as by product category. Information on the region and corresponding recipes are also featured.
Gallagher said people who visit Italy seldom see the whole country, but rather “have visited just one region or two, and they look for the foods they had, which are regional.”
The products of each region are designed to work with each other, “like the pieces of an outfit from a designer.” La Compagnia dell’Olio, which offers its own brand of products as well as imports from other regional Italian producers, introduced 86 new items in September, said Spokesperson Annette Gallagher, and more are coming this spring.
ITALIAN COOKING & LIVING
giugno/luglio 2003
For tuna that’s worlds away from the canned stuff you normally find in the supermarket, try Tonno Rosso from importer Vino e Olio. This red tuna, which is hand-packed in olive oil, is milder, firer and less fishy than the albacore tuna you’re probably used to. Also, the large pieces preserve the flavor better than flaked tuna.
Italians believe water or vegetable oil ruins tuna’s flavor, so this fish is packed in a lightly salted olive oil according to tradition. This gives the tuna an incredible moistness and delicate texture, eliminating the need for fatty mayonnaise or other condiments – it’s ready to eat straight from the jar. Tonno Rosso is also great for making appetizers like tuna crostini or a quick salad with cannellini beans.
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