We are really excited to finally have this awesome delipaste flavor in stock.

It can be used to make blackberry gelato or sorbetto and can even be used in pastry and savory applications as well!

(For pricing or additional product information, please Contact Us. Thank you.)

Here’s a few pictures of the truffles I made using Ghirardelli chocolate chips and cocoa powder, Fabbri delipaste and a bit of cream and butter.

Fairly simple. Absolutely delicious. Feel free to contact me for the recipe.

Lo and behold, Moka Porter Gelato made with Town Hall Brewery’s Porter and an assortment of Fabbri delipastes.

A match made in heaven.

For more information on this gelato experimentation at Fat Lorenzo’s see my full blog post.

I will be taking home some Ghirardelli sunrise cocoa to aid in my adventure.  Below is the basic recipe I will follow. I’ll let you know how it goes.

• 1 cup chocolate stout
• 1 cup (8 ounces) butter
• 3/4 cup Ghirardelli Sunrise unsweetened cocoa
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup buttermilk
• ***Irish Cream Frosting***
• 1/2 cup (4 ounces) butter, softened
• 1 teaspoon vanilla extract
• 3 1/2 cups confectioners’ sugar
• 4 to 6 tablespoons Irish cream liqueur

(For pricing or additional product information, please Contact Us. Thank you.)

along with some Ghirardelli Barista chocolate chips and Fabbri Mou Toffee Caramel Marbling.

The result was this sweet treat!

For good measure I made a batch of plain chocolate chip scones too, which did not disappoint.

(For pricing or additional product information, please Contact Us. Thank you.)

Please enjoy these amazing recipes using our new

Amoretti Organic Extra Virgin Kalamata Infused Olive Oil, Pomegranate Balsamic Vinegar, and Pomegranate Balsamic Vinaigrette.

Amoretti Pasta Salad
By: Chef Sadhna Sheli, The Masala Girl

Ingredients:
16 oz – Whole wheat rotini pasta
2 tablespoons – Amoretti Organic Extra Virgin Kalamata Infused Olive Oil
1 cup – Basil, chopped
½ cup – Italian flat leaf parsley, chopped
½ cup – Amoretti Pomegranate Vinaigrette
1 cup – pitted Kalamata olives
¼ cup – Sun dried julienne cut tomatoes, drained
1 cup – Cherry tomatoes, halved
(2) 6.5 oz jars – Marinated artichoke hearts, drained
1 – Red bell pepper, cut into small pieces
(1) 8oz – container Ciliegine or Bocconcini mozzarella, drained
Salt and Pepper

Directions:
Bring large pot of water to boil. Add 2 tablespoons salt, a splash of Amoretti Olive Oil, and pasta. Cook pasta according to package directions, until just tender. Drain, and run pasta under cold water until cooled. Add pasta to a large bowl. Add remaining ingredients, and salt and pepper to taste, toss and enjoy!

Soft Mozzarella & Tomato Salad
By: Chef Sadhna Sheli, The Masala Girl

Ingredients:
Big handful – soft mozzarella (pearl size)
2 handfuls – tomatoes cut in half (pearl size)
1 – clove of garlic (finely chopped)
Handful – fresh basil, chopped
2 teaspoons – olive tapenade
– splash of any one of the three Amoretti olive oil trio blends

Directions:
Mix ingredients together place in refrigerator. Allow for flavors to marinate for a couple of hours before serving.

(For pricing or additional product information, please Contact Us. Thank you.)

The Umpqua Oats test kitchen has really outdone itself with this exciting new recipe!

Their famously huge, whole rolled oats are blended with the best quality berries and pecans they could find anywhere! The result is an incredibly delicious berry and nut oatmeal reminiscent of old fashioned berry cobbler. Yep, they know that berries are pricey, but they just couldn’t help themselves.

We are betting your customers will agree that our latest addition “hits the jackpot” with a big, juicy, bold, berry flavor!

Coming soon in March!

(For pricing or additional product information, please Contact Us. Thank you.)

Amoretti “All-Natural” Syrups are now in stock at UMG!

These used to be branded as Baristella, but now have a sleek, new look with the syrup being the same great product!

(For pricing or additional product information, please Contact Us. Thank you.)

 Want a great new menu item for Fall? How about a milk chocolate bar in a cup? In Italy they are famous for their ‘sipping chocolate’ bars. My wife’s first stop in Bologna is always for one of these decant 3 oz cups of super thick and decadent sipping chocolate. We have a fabulous liquid sipping chocolate that simply needs to be warmed and served and your customers will think they’ve died and gone to chocolate heaven. Want to make your own from scratch? We can help you with that too, just give your salesperson a call today.

As the days grow shorter, the nights grow longer, and that first cold snap hits the air, two things are certain. Fall is coming and apple cider season is upon us. Cider has long been a staple of the fall and winter seasons and is also a profitable coffee alternative for any menu board. To ensure a successful cider season, Upper Midwest Gourmet has compiled the following list of five tips that will help boost your sales and please your customers.

1. In-store Promotion is a Must

Due to the seasonal nature of cider, customers must be informed of its availability as a menu option. Highlighting cider drinks as specials, putting up a counter sign and table tents, or even advertising can be used to get the word out. These promotional materials should not only bring awareness to the avid cider drinker, but will also help tap into the nostalgic demand of regular coffee drinkers.

2. Steam + Cream = Green (It Almost Rhymes)

Rather than simply handing over a basic mug of cider, it helps to add some ambiance to the preparation. Using the steam wand on an espresso machine to churn the mug of cider will not only make it frothier and release its aroma, but it will also make the drink more special for the customer. The more special a drink is, the more you can charge for it. Another nice value-adding touch is to top the mug with a dollop of whipped cream and a cinnamon stick.

3. Get Creative

Along similar lines, the more unique a drink is, the more you can charge for it. By creating signature drinks you can differentiate yourself from the other players in town. By adding orange rind, ginger, or any other final touches of your choice, you can create excitement for your seasonal offering. “Hey Jill, I hear Café XYZ is doing their ginger twist cider again. Bring the kids… and your wallet!” (Ok that was cheesy but you get the point)

4. Suggest Food Pairings

What better way to increase the average customer’s order than by selling complimentary products together. Cider will pair very well with scones, pies, pastries, and other baked goods. As long as you’re offering a cider special, why not also offer a “cider and slice of apple pie” special.

5. Reduce Waste (Warning: Shameless Plug for the Mountain Cider Company)

Cider can sometimes be a handful because of the refrigerator space it requires and the fact that it spoils within a week. By throwing away bad cider you are throwing away profits. This may tempt some to buy those powdered cider packets you see in the grocery store. Here at the Mountain Cider Company we refer to that as “chemical water”. Instead, we suggest you use the Mountain Cider Company’s all natural Hot Spiced Apple Cider concentrate. Our cider is just like what you would get from the orchard only it has been spiced and boiled down, giving it a shelf life of a year and a half without any preservatives. Even after our jugs are open they maintain shelf stability without having to be refrigerated. If you prefer to make cider in batches, a container of our cider can be reheated daily for a week without losing its flavor integrity. Talk about cider made easy!

So there you have it, five surefire tips for getting the most out of your cider season. We love to hear how our customers use our products, so if you have any other good tips feel free to let us know.