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M O M ’ S P A S T A S A U C EA Taste ofADVERTORIALOld ItalyMom’s Pasta Sauce Company is a tribute to family, heritage and simplicity.Established by Patrick Timpone, Mom’s is based off the recipes of his mother,Nenfa. All the recipes are inspired from growing up in Italy and using fresh,premium ingredients to create a hearty, home cooked meal.In 2001, Mom’s Pasta Sauce Company was acquired by Fischer & WieserSpecialty Foods. The Mom’s Sauces of today still have the authentic feel of oldItaly, but without all the work. Since taking possession of the brand, Fischer &Wieser has added three new flavors of pasta sauces and two new soups. “We areintent on keeping the look and authentic feel of what Mama Nenfa envisioned somany years ago,” says Case D. Fischer, president and CEO of Fischer & WieserSpecialty Foods. “We believe in simple, pure ingredients and the taste speaks foritself.” The top three flavors are:Mom’s Garlic & Basil Spaghetti Sauce: Mom’s Spaghetti Sauce, 2010Gold sofi award winner, Classic category, is made with lots of fresh whole garlicand fresh basil leaves. We use Sicilian olive oil and juicy sweet California tomatoesto create the unforgettable taste that marries well with spaghetti. Open up a jartoday and we know you will agree that it is America’s Best TastingSpaghetti Sauce.Mom’s Special Marinara: Mom’s Special Marinara is a quietlyheroic sauce that is bright and rich in its simplicity. It is a lusciouslysmooth sauce that has a whisper of fresh wholesome butter andcream that will caress your senses and have you reaching foranother slice of crusty garlic bread to mop up the sauce.Mom’s Special Marinara is the kind of sauce that you wouldfind if you were strolling down a winding strada in Rome andhappened into a small intimate café. Served on a bed ofCapellini, it hugs the pasta and warms the soul.Mom’s Puttanesca: Mom’s Puttanesca is a rich andhearty sauce that is redolent of visions of ladies of the nightfor whom it was named. The sultry essence of extra virginolive oil combines with the sensuous flavor of capers andblack olives reminiscent of a spicy evening in a small café inRome with someone you love. The hint of freshwholesome butter and cream gives this sauce asmoothness that spills onto pasta in a waythat will put you in a mood to savorthe night.52 2 ONTREND OnTREND March May/August 2011 2013
True Italian Pasta SauceWORLD’S FIRST SMALL BATCH PRODUCEDSUPER-PREMIUM PASTA SAUCES• Authentic Italian taste and Old School handmade preparation• Made with 100% Hand selected fresh packedTomatoes harvested within 4-6 hours• Made with 100% ‘Certified‘ Extra Virgin OliveOil (First in the category)• Made with Fresh, all Natural locally sourcedIngredients• Absolutely no sweeteners (glucose,sugar,carrots)• Additive and Preservative Free• UV Protected Eco-Friendly carton formaximum light protection and freshness• FSC and SFI Certified Cartons (Recyclable)• Hand numbered with individual bottlenumber, best before date, batch and unitcode for ultimate security and ingredienttraceability (first in the category)• Convenient 6-pack• 9 varieties• Five Official Certifications (as below)KOSHERm a r i n e l l i t r u e . c o m53 OnTREND May/August 2013
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OnTRENDFresh Trends And Premium Tas
Page 3 and 4: 1 OnTREND May/August 2013
Page 5 and 6: May/August 2013OnTrendManaging Edit
Page 7 and 8: BORN IN THE TROPICSENJOYED EVERYWHE
Page 9 and 10: calendar of eventsMayMay is the fif
Page 11 and 12: Start this summer off right by maki
Page 13 and 14: Cento Fine Foods • www.cento.comF
Page 15 and 16: calendar of eventsAugustJune is kno
Page 17 and 18: Green Tea On The Go$2.10off invoice
Page 21 and 22: Our HistoryOur grandmother, Filomen
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Page 25 and 26: PREMIUMDeleyda Premium Extra Virgin
Page 27 and 28: 1EXPOSE YOURSELF …to lots of fres
Page 29 and 30: 9POSITIVE BODY MECHANICSNot to be o
Page 31 and 32: Serving Size 1 bottle (16.9 FL OZ)A
Page 35 and 36: Getting Back to our RootsLet’s ge
Page 37 and 38: “...All of my products have to be
Page 39 and 40: Ever try having a barbeque without
Page 41 and 42: that olives do have some fat, but i
Page 43 and 44: 41 OnTREND May/August 2013Reprinted
Page 45: trial-size packs, which can eventua
Page 48 and 49: Johnny HarrisBBQ Sauce Company2801
Page 50 and 51: A Plentiful PlanetBy Michael ClineI
Page 52 and 53: Welcometo the family!At Sage Valley
Page 56 and 57: CHEF MERITO, INC.:From Carnicerias
Page 58 and 59: History of an InnovatorChef Merito,
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Side dishes are like wingmen; their
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How often are they in play?While th
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By David Taylor113 OnTREND May/Augu
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Santa Barbara Family Tradition Sinc
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Bring your energy to a higher level
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NATURAL SHOTS†The Natural ShotsYo
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