New York, NY (PRWEB) July 04, 2015
The Casillo Group, Italian leader in the manufacture of wheat, semolina, flour, and baked goods, presented at the Fancy Food Show the best flavors of Apulia, introducing in style a wide range of wheat-based products such as the new, superlative stone-grinded “Madre Pietra Padre Grano”: a centuries-old tradition metamorphosed for contemporary appeal. The Summer Fancy Food is the largest marketplace in North America dedicated to gourmet/high quality products from all over the world, bringing together 180,000 producers, 25,000 buyers and 2,500 exhibitors in 3 days.
Chef Rossella Rago, a glamorous Italian American known for her web show “Cooking with Nonna”, ran live demonstrations under the loving and savvy direction of her grandmother (Nonna) Romana: a feast of pasta, savory treats and desserts for the trade visitors, who flocked the stand for the experience. Internationally recognized Chef Mauro Pansini took the stage with his own interpretation of Apulian delicacies, like fragrant "panzerotti."
Adding a new twist to their operations in the US, the Casillo Group also launched the first edition of the “Premio Casillo per la Dieta Mediterranea” (Casillo Award for the Mediterranean Diet), which was held in a stunning Midtown location. The Award will become an annual appointment meant to establish a strong tie between the Casillo Group and the values and traditions of Mediterranean Diet, which heavily capitalizes on the presence of wheat based products, a hallmark of Casillo’s portfolio. The first edition included significant contributors to the diffusion of the Mediterranean and Apulian cuisine and received a beautiful plate hand painted by Italian artist Agostino Branca: a simple yet momentous way to recognize "ambassadors" of good cuisine. Among the 2015 recipients, noteworthy presences were: Sara Baer Sinnott, president of Oldways, a nonprofit food and nutrition organization credited, with the Harvard School of Public Health, with having introduced the classic Mediterranean Diet in the U.S. along with the Mediterranean Diet Pyramid; Pino Coladonato, Chef and co-owner of La Masseria restaurant in NYC, a favorite spot for New Yorkers looking for genuine Apulian cuisine; and Donato Clemente of appreciated Clemente Bakery in NJ. Additional recognitions were given to Rossella Rago and Mauro Pansini, John Mustaro (United Pugliesi Federation), distributor John Sciancalepore (A. Oliveri & Sons), and Domenico delli Carpini (America Oggi). Scrumptious tastings were prepared by chef Pansini for the occasion.
The Casillo Group is a major manufacturer and consolidator of durum wheat and cereals, with a total of 9 plants located in different Italian regions, milling millions of tons of grains per year, producing a turnover of 1 billion euros/year.