From the rolling hills of Italy, Tuscanini Foods is rolling out a new lineup of gourmet food products that bring the taste of Italy to your table for a truly authentic Italian dining experience.
This superior brand of foods is imported from Italy, famously identified for its traditions and age-old recipes. From the mountainous Dolomite region to the idyllic Sardinia Island, products are sourced from artisans who specialize in offering only the best quality ingredients.
The host of products from Tuscanini — from naturally sparkling cold pressed beverages to bronze cut Italian pasta—allow consumers to cook up original homemade Italian favorites and provide delicious gourmet options for year-round cooking.
Distributed by NJ-based Kayco, a leader in specialty food products, Tuscanini products meet the highest standards of quality, craftsmanship, and gourmet cuisine. All products are produced with natural ingredients and are certified OU kosher.
The following authentic Italian imports are coming to grocery shelves in 2019:
Balsamic Vinegar (MRP $7.99 / 8.45 oz.):
This balsamic vinegar offers an ultimate Italian experience with its complex flavor and beautiful glass bottle and cork closure.
Balsamic Vinegar Glaze (MRP $7.99 / 8.5 oz.):
Rich and complex, these condiments hail from Modena, Italy, one of only two places in the world where true balsamic vinegar is produced under PDO classification. Tuscanini’s gourmet balsamic products are meticulously prepared from locally grown grapes and aged in traditional wood casks. Balanced with 6 percent acidity, they are superior for serious home cooks and restaurants.
Italian Pastas (MRP $3.99 / 16 oz.):
Dried pasta has been the mainstay of Italian cuisine for centuries. These 100% durum semolina pastas are bronze cut to create a porous, home-style texture that showcases the sauce in every bite. The high-end collection includes a variety of shapes: gigli (ruffle-edged cones), pennoni (a somewhat more substantial version of penne), trottole (“spinning top”), tricolor conchiglie (seashells), and tricolor fusilli (corkscrews).
Pasta Sauces (MRP $4.99 / 24.3 oz. jars):
These four authentic toppings evoke warm, sun-kissed Italian summers. Every jar of Tuscanini pasta sauce features 40 fresh tomatoes from the Parma region, harvested at the peak of ripeness. Traditional Pizza Sauce, Naopoletana Pasta Sauce, Classic Marinara Sauce, and Zesty Marinara Sauce pair perfectly with Tuscanini’s home-style Italian pastas.
Tomato Paste (MRP $1.99 / 7.05 oz.): Ripe, luscious tomatoes grown under the Tuscan sun are triple-concentrated for an intense burst of fresh flavor. Convenient, re-sealable tube lets you use only what you need with no waste. All-natural and non-GMO project certified.
Organic Sparkling Beverages (MRP $6.99 / 4-pack of 9.3 oz. bottles):
Tuscanini introduces two elegant new sparkling soft drinks inspired by leisurely Italian afternoons at an outdoor café. Made with only the choicest fruits handpicked at peak harvest, these crisp Italian sodas are cold-pressed for maximum natural flavor. Available in lemon and blood orange. Enjoy these all-natural refreshers straight from the bottle or over ice. They are USDA organic certified.
Apple Cider Vinegar (MRP $5.99 / 16.9 oz.):
From the picturesque mountain region of Dolomite comes an unfiltered apple cider vinegar brewed with “the mother culture”—a beneficial mix of proteins, acids, and bacteria prized for their healthy properties. This ancient condiment has become extremely popular with consumers and chefs alike. Made with only organic Italian apples, it delivers a great, well-balanced acidity in glazes, dressings, marinades, and more.
You can find recipes on Kosher.com using some of these new Tuscanini products.
Balsamic Roasted Vegetables and Shallots
Recipe courtesy of Shoshy Turin and Kosher.com
Cook and Prep: 50 minutes
Note: Can be prepared and reheated up to three days in advance. Store covered in the fridge and reheat uncovered till warmed through.
Variation: Don’t limit yourself to potatoes. Try any root vegetable here.
I love to have at least one dish on my table that is fairly simple to make yet super intense in flavor. I was so thrilled when I saw Tuscanini put out this glaze because, honestly, it means I no longer have to make my own secret flavor weapon to amp up my dishes. With a sweet, sticky umami flavor this glaze makes anything addictive. My taste testers couldn’t stop popping these tiny potatoes into their mouths. Because it literally takes less than five minutes to put together, it’s now on my regular weeknight rotation and no one is complaining.
- 3–4 tablespoons Gefen Olive Oil
- 6 shallots, peeled
- 2 pounds fingerling or small Yukon gold potatoes, skin on, scrubbed
- 3–4 fresh sprigs thyme (leaves only)
- 2 tablespoons Tuscanini Balsamic Glaze, plus more for drizzling
- Kosher salt
- Freshly ground Gefen Black Pepper, to taste
- Preheat the oven to 400°F.
- Toss the olive oil with the shallots and potatoes and place on a large cooking sheet or baking pan. Sprinkle the fresh thyme over the potatoes and drizzle the balsamic glaze over as well. Toss again to coat. Sprinkle with salt and pepper and bake uncovered for 40 minutes. Halfway through cooking toss the potatoes to ensure even browning. Bake until fork tender and crispy golden brown.
- Remove from oven and sprinkle with a dash more salt and pepper and drizzle with balsamic glaze as desired. Serve piping hot.
Tomato Soup With Cheddar Matzo Balls
Recipe courtesy of Danielle Renov and Kosher.com
Cook and Prep: 1 hour, 10 minutes
When cooking for yom tov leaves you with a loaded question at dinnertime: “What are you serving your family tonight?” Danielle has the perfect solution. Cheddar cheese + matzo balls + tomato soup = the best updated version of everyone’s childhood favorite you’ll ever make.
- 1 cup Yehuda Matzo Meal
- 1 teaspoon Haddar Baking Powder
- 1 teaspoon salt
- 4 eggs
- ¼ cup oil
- 6 tablespoons shredded cheddar cheese
- ¼ cup butter
- 1 purple onion, peeled
- 5 cloves garlic, whole
- 2 ⅔ (17-ounce) cans Tuscanini Tomato Sauce
- 1½ teaspoons salt
- 1 teaspoon black pepper
- In a bowl combine matzo meal, baking powder, and salt.
- In a large measuring cup, add eggs and oil and beat with a fork until combined.
- Add oil mixture to dry ingredients and stir until combined. Add cheese and mix until it is evenly incorporated. Refrigerate for at least 45 minutes.
- Remove from fridge. Coat your hands with a thin layer of oil and form half-inch round balls, drop them into hot soup (see below) and cook for 15–20 minutes.
- In a large pot over medium heat add butter, onion, and garlic. Stir until butter is melted and onion and garlic become fragrant.
- Add all three cans of tomato sauce and then refill each can up to the top with water. Next, add all three cans of water to the pot as well and refill one more can with water for total of four cans of water.
- Cover the pot and bring mixture to a boil, then reduce heat and allow to simmer for 30 minutes. Season with salt and pepper. Remove onion and garlic with a slotted spoon.
- At this point you can drop the matzo balls into the soup. Cook for an additional 15–20 minutes until the matzo balls are cooked through. Serve hot and enjoy!