Light, Wind, Tradition – Apulian Specialties Showcased at Summer Fancy Food Show in New York City

Casillo Group Brings Exceptional Tastings of Unique Flours and Savory Snacks to Largest Specialty Food Show in USA

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New York, NY (PRWEB) July 07, 2014

Casillo Group, the international market leader in the acquisition, processing and sale of wheat, exhibited their authentic products at this Summer Fancy Food Show in New York City, one of the biggest exhibitions in the food industry in the USA. In their exposition space, the two branches of the Casillo Gruppo—Selezione Casillo and Agricola del Sole—shared their knowledge regarding the wide range of wheat flours to members of the press and trade.

Selezione Casillo, a supplier of durum wheat semolina and soft wheat flours for various uses, including bakery, pasta, pizza and confectionery, as well as food service and retail, launched their new product line, "Le Semole d'Autore.” Made in collaboration with chefs and professionals in the culinary industry, the dense and valuable protein structure in the selected durum wheat semolina chosen for this line offer crunchiness and crispness when preparing traditional breads and pastas, as well as pizza, sweets and fried foods.

Agricola del Sole, a producer who specializes in snacks made from top-grade semolina and durum wheat, showcased their perfect bite size morsels flavored with Apulian olive oil and white wine. Their delicacies included: Chianchette— Crispy crackers made from durum wheat semolina and fennel, which are named after "chianche,” the flat stones used to cover the lanes in the old city centers; Vinelli—These crackers possess a slight amber color, which is derived from Nero di Troia wine, a grape variety found in Puglia; Brushette—A light bread made with the highest quality ingredients, including “grano duro,” (semolina in Italian), as well as Agricola del Sole's own extra virgin olive oil made with local olives, salt and natural yeast; Tarallini Crackers—A ring-shaped crispy treat made with durum wheat semolina and extra virgin olive oil; and Semolott—Crackers made from shortbread dough and mixed with cinnamon, almonds, sesame and durum wheat semolina.

“Our experience and professionalism of the gastronomic Mediterranean tradition is envied throughout the world,” says Mimmo Casillo, second generation of the Casillo family. "The opportunity to showcase our brand to buyers and industry influencers at the Fancy Food Show is critical to our expansion in the US."

The trip to New York was also used as an opportunity to premier the official presentation of the new Gruppo Casillo commercial campaign “La luce, il vento, la tradizione” conceived and shot by the award winning writer and photographer Carlos Solito. The three minute film described as “fanciful, creative, thirsty for knowledge and the willingness to explore, was conceived by the famous filmmaker who was born in Puglia (Salento region in Grottaglie - Taranto) and returned to his homeland to shoot the new commercial for Gruppo Casillo.

About Casillo Gruppo
Established in 1958, the Casillo Gruppo (http://www.casillogroup.it/) — a young firm with an old background in Corato, Bari, Apulia region in Italy —has become the world leader in the durum wheat selection, handling, mix, processing and marketing. One of its companies, Selezione Casillo (http://www.selezionecasillo.com/ ), produces wheat flour products for the bakery market generally, for artisanal pasta manufacturers and wholesale suppliers. Another one of their companies, Agricola del Sol (http://www.agricoladelsole.it/en/ ), produces baked products and pasta, as well as extra virgin olive oil, almonds, preserves and wine. The history of the Casillo Group is characterized by a commitment to innovation and a love for the land.


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