Yogurt - KeHE Distributors, LLC

Our HistoryOur grandmother, Filomena, was born December 5, 1895.She grew up in the town of Agropoli, in the Campania regionof southern Italy. The photograph of Filomena on our labelwas taken in 1914, when she sent it to her boyfriend, asailor in the Italian navy. Filomena emigrated to the US in1924. She settled in Brooklyn and raised a family there. Herchildren and grandchildren swore she was the best cook inthe world. The love and care that grandmother Filomena putinto her cooking has become a family tradition and atrademark of Dell’Amore pasta saucetoday.We began offering family recipes in jars withour family name on them in 1986. We are oneof the original pioneers, if not the originalpioneer, of quality pasta sauce in a jar.Dell’Amore sauces continue to win accoladesfrom customers and food critics alike. Andthe rest, as they say, is history.The Best Ever!Dell’Amore is proud to announce that ourOriginal Recipe has earned a Blue Ribbonfrom Best Ever YOU. Elizabeth Hamiltonwrites, “As a mom of four boys, getting ourfamily around the table and all liking the samefood can be quite a job. However, this pastasauce brings us together! We (all six of us!) ALL LOVE IT.So here’s to Dell’Amore based in Vermont.” Elizabeth alsopublished an accompanying article with adelicious-looking grilled pizza recipe withDell’Amore Original Recipe. The pizza recipeis especially for those with food allergies!Elizabeth Hamilton founded Best Ever YOU in 2008,with the goal of helping all people live their lives to thefullest, by inspirational and encouraging advice, examplesand information. Best Ever YOU is a leading multi-mediaprovider of lifestyle content for people all around the globe.To learn more about Best Ever YOU, and other Blue RibbonAward winners, please visithttp://www.besteveryou.com.Producing the Best!The production of Dell’Amore marinara sauce isbest described as a fusion of science and culinaryart. The temperature of the sauce (greater thanprecisely 193º F) is measured before the firstjar is canned, and before the last jars roll slowlyoff the conveyor belt. The conveyor belt guidesjars from their cardboard boxes, through thefilling, quality control, sealing, and labelingstations. Yet, In the midst of the mechanicalcalibrations and calculations, Dave Dell’Amoresits patiently, gently and carefully cleaning therim and outside of each jar before the cap issealed on the jar.Production runs at Dell’Amore alwaysstart with a rumble - the team is dressed to cook withear plugs, hairnets, gloves and aprons - as the first cans ofCalifornia vine-ripened plum tomatoes are shaken into avat. As the team cleans up the tomato cans, several gallonsof 100% pure olive oil begin to heat up in the cooking vat.Fresh cloves of garlic are pulled from the refrigerator, andthoroughly sorted to remove any with green sprouts. Thekitchen develops an almost homey atmosphere, as freshtomato wafts in the air. The garlic is chopped and sauteedin the olive oil for several minutes before tomato is pipedinto the cooking vat. The cover of the vat is closed to avoidsplatter, and then the sauce cooks for a short time, before thesecret mix of Grandmother Filomena’s spices are added andthe sauce left to simmer.While I can’t reveal Dell’Amore recipe in itsentirety, I can give you three key ingredients:patience, quality and simplicity.19 OnTREND May/August 2013