![]() But part of that shift toward health-conscious snacking includes more awareness of ingredients. “Consumers are snacking like never before and placing a greater emphasis on healthier snacks 1 including high-protein options that are satiating and taste great. Olli Salamini and Curds are shipping to retailers now, at an SRP of $3.99-$4.99.Īccording to Colmignoli, Olli Salamini was developed specifically by Olli’s product innovation team to deliver a high-protein snack option that focuses on clean-label ingredients. Olli Salamini and Curds expand on the snacking possibilities of salami sticks by adding high-quality cheese in portable packaging. Olli Salamini is shipping to retailers now, at a suggested retail price (SRP) of $4.99 – 5.99.Īlong with four flavor varieties of Olli Salamini sticks, the Oceanside, Calif.-based company is also introducing Olli Salamini and Curds, a combination of classic mini salami sticks and cheddar cheese curds in a convenient two-compartment tray. Each 2.6-ounce package contains six individual mini salami sticks, offering a full-flavored alternative to jerky. ![]() ![]() “With our Salamini line, we’re expanding further into the snack category while proudly introducing the industry’s first salami made entirely without preservatives.”Īvailable in four unique flavor varieties, including Classic, Bourbon, Smoked and Pequin, Olli Salamini is a convenient, high-protein snack that delivers big flavor. “As part of our ongoing mission to introduce Americans to the distinctive taste of Italian-style salami, we strive for product innovation that taps into what consumers want the most – quality, clean label products that offer convenience,” said Olli Salumeria President and Founder Oliviero Colmignoli. Visitors to Olli’s booth at the Las Vegas Convention Center event January 15-17 were among the first to sample Olli ® Salamini and Olli ® Salamini and Curds Snacks – a new line of preservative-free salami sticks that capitalizes on the growing snacking trend and the increased consumer preference for clean-label ingredients. Her latest cookbook, Food of the Italian Islands, is available now.OCEANSIDE, Calif. - Olli Salumeria leveraged the Winter Fancy Food Show to officially launch the industry’s first preservative-free salami line. Katie Parla is a Rome-based food and beverage journalist, culinary guide, and New York Times best-selling cookbook author. Bring a healthy dose of empathy and patience to every meal.Įater updates this list quarterly to make sure it reflects the ever-changing dining scene in Rome. At some places you may need to call to reserve a table, but be aware many restaurants are still experiencing serious staffing issues and may not have the personnel to consistently pick up the phone. That means you should book your meals as early as possible, a process made easier by restaurants increasingly adopting online booking systems. The city is emerging from the busiest low season yet and bracing for what promises to be record tourism in the coming high season. ![]() South of the centro, in an industrial-chic space by the Tiber River, Latta Fermenti e Miscele attracts a younger, budget-conscious crowd of cocktail, craft beer, and natural wine drinkers.Īcross the city, Rome’s winter temps are giving way to spring weather, which is bringing favas and peas along with it. Meanwhile, cocktail aficionados will find a dynamic bar scene with a view of the Colosseum at the Court, Matteo Zed’s celebrated outdoor terrace in the Palazzo Manfredi, with prices to match the five-star hotel bar location. The new Cesare al Pellegrino serves a tight menu of comforting classics and only opens at lunch for now. In huge news for diners in central Rome, old-school trattoria Settimio al Pellegrino, which closed last year, has been reincarnated by the team at Cesare al Casaletto (also on this list). While some do offer online booking, you’ll have to try your luck by phone elsewhere, including at places so understaffed they aren’t even able to answer the phone some days calling at the very beginning or end of service is your best bet. Consider booking a month ahead for sought-after spots. Travelers tend to plan their dining itineraries far in advance, meaning last minute reservations are difficult. There are also plenty of international flavors offering a break from the pecorino Romano- and guanciale-laden Roman classics. Their ranks are bolstered by a number of neo-trattorias that take a fresh approach to the classics - just one way young chefs are nudging tradition forward in the Italian capital. Generational trattorias serve a delicious (if predictable) litany of specialties such as cacio e pepe, carbonara, roasted lamb, and assorted offal. Roman cuisine is defined by a unique set of ingredients, techniques, and dishes that set it apart from the food of all other Italian cities.
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