Food and Drink - Fall 2011 - (Page 84)

>p PRODUCERS Berto’s Gelato & Sorbet True Italian or Bust It may manufacture its gelato and sorbet in Phoenix and Boston, but Berto’s recipes stay true to the Italian way of ice cream. By Jamie Morgan or consumers short on time and money, food is often the best way to “travel.” Paella steams with the scent of Spain, while crepes reflect the delicate decadence of France. For a true food travelling experience, the recipe has to be the real thing and not just an American cousin to the genuine article. Berto’s Gelato & Sorbet, though headquartered in Phoenix, produces recipes consistent with its slogan: “Everything we do is the same in Italy, the only difference is the cow.” Ed DeBartolo, president and owner of Berto’s for company profile the past 10 years, says when he acquired the then16-year-old company he knew he had the real thing. Berto’s Gelato & Sorbet “The original founder, Berto Bertucci, was a gelato Headquarters: Phoenix maker in Italy who moved to the United States and Revenue: More than $10 million Employees: 75 was producing for local customers,” he says. “Once Specialty: Gelato and sorbet I tasted [the gelato], I knew I had to have it. I’d found Ed DeBartolo, president and CEO: “I have a group of mangers something that brought me back to my family’s that are as passionate about our homeland. I bought this company because I knew product as I am.” this was the closest to what you can have in Italy.” 84 food & drink • fall 2011 • << Berto’s Gelato & Sorbet says it is fastidious about making gelato to the exacting standards of its founder, Berto Bertucci, who brought his skills to the United States from Italy. F However, when he purchased Berto’s, gelato in the United States was fairly unknown and a word that many people mispronounced. Over the last six or seven years, however, its popularity has caused some ice cream makers to join the bandwagon and launch their own gelato product – or rather produce their old product but change the marketing. “The word ‘gelato’ in Italian does mean ice cream,” DeBartolo says. “So a lot of ice cream makers are still making ice cream but putting the word gelato on it. “To be a true gelato, you have to follow the standard of identity in Italy,” he continues. “In Italy, you must have 10 percent or less fat, no more than 25 percent of overrun or air and 100 percent

Table of Contents for the Digital Edition of Food and Drink - Fall 2011

Food and Drink - Fall 2011
Tableside Chat
News a la Carte
In the Safe Zone
Strengthing Brands
Restaurants: Smart Marketing
Willie’s Restaurants
Slack’s Hoagie Shack
The Cheese Steak Shop
Aloha Hospitality Inc.
Bertucci’s Corp
Falcon Holdings LLC
Mark’s Pizzeria
Seasons Pizza
San Diego State University Dining Services
Producers: Food Law
Brook & Whittle Ltd. incorporating Packstar
Nestle Professional Caribbean
Snyder’s-Lance Inc.
Basic American Foods
Evolution Fresh
Berto’s Gelato & Sorbet
Jensen Meat Co
Tumbador Chocolate
Leclerc Foods USA Inc.
FX Matt Brewing Co.
Green Organic Vegetable Inc.
Deli Star Inc.
Always Bagels
National Choice Bakery
Sequoia Orange Co.
Spring Glen Fresh Foods
Westshore Pizza
Distributors: Total Recall
Columbia Distributing
Castella Imports Inc.
Co-Sales Company
Brick Brewing Co. Limited
Prime Distributors
Retailers: What’s in Store
AriZona Beverage Co.
Le Grand Marche
Three Things

Food and Drink - Fall 2011