Food and Drink - Fall/Winter 2012 - (Page 122)

>p PRODUCERS Nuovo Pasta Productions Ltd. Pride in Pasta With its owner’s ‘love and passion for food,’ Nuovo Pasta Productions has grown to sell its products worldwide. By Alan Dorich ince its start in 1989, Nuovo Pasta Productions Ltd. has grown from a small storefront operation to a corporation that serves clients all over the world. But in that time, the firm has always maintained its focus on quality, Vice President of Operations Tom Quinn says. “I think that’s really driven the success of the company,” he says. “We’ve taken our years of experience in the foodservice world and really created a restaurant experience at home for people.” The Stratford, Conn.-based company produces company profile pasta, artisan shapes, pesto and sauces that are sold by retailers and used by restaurants worldwide. Nuovo Pasta Productions Ltd. President and owner Carl Zuanelli started the comwww.nuovopasta.com pany in 1989 with a “love and passion for food,” Headquarters: Stratford, Conn. Specialty: Pasta, artisan shapes, Quinn says. pesto and sauces Today, the company produces more than 100 Tom Quinn: ”I think the consumers, over the five [years], have items that are shipped to clients as far away as the become much more aware of difCaribbean and Mexico. Nuovo Pasta manufactures ferent types of cheeses.” its products in a facility that marries handmade fill- 122 food & drink • fall/winter 2012 • www.fooddrink-magazine.com << Nuovo Pasta produces pasta, artisan shapes, pesto and sauces that are sold by retailers and used by restaurants around the world. S ings with custom-made, Italian pastamaking equipment, allowing it to replicate traditional methods of making smooth, firm pasta. The Right Mix Some of Nuovo Pasta’s newest products, Quinn notes, include its portabella and fontina ravioli and its spinach, mushroom and gruyere ravioli, the latter of which won Fancy Food awards from the National Association of Specialty Food Trade. “That’s one of the keys to our successes: mixing unique ingredients with interesting cheeses,” he says. “I think the consumers, over the last five [years] have become much more http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Fall/Winter 2012

Food and Drink - Fall/Winter 2012
Tableside Chat
Contents
NYC Wine & Food Festival
Going Global
Beverage Focus
Coffeehouses/Cafes
Caribou Coffee
Scooter’s Coffee & Yogurt
Barnie’s CoffeeKitchen
Distributors: Food Law
Progressive Gourmet
Rocky Mountain Natural Meats
Seattle Fish Company of New Mexico
Blue Mountain Growers
Dandrea Produce and Wines
Dorr Lobster
Gary’s Seafood and Specialties
Pohl Food Service Inc.
Supply America
Victoria Fine Foods
Bernatello’s Pizza Inc.
Best Mexican Foods
C.F. Gollott & Son
Clipper Seafoods Ltd.
Mountain Foods Products
Siedhoff Distributing
Sterling Pacific Meat
Producers: Business Strategies
Carib Brewery
Heroes Vodka
Mountain Pure Beverage Co.
Deli Express/E.A. Sween Co.
Family Fresh Pack
Haring Catfish Enterprises
Bear Republic Brewing Co.
Demerara Distillers
Walker & Sons Inc. – Slap Ya Mama
DRY Soda Co.
Good Time Beverages
Greencore USA
Jaindl Turkey Farms
McCall Farms
Nuovo Pasta Productions
Brewery Ommegang
R.L. Schreiber
Venus Wafers Inc.
Casper’s Ice Cream
Restaurants: Smart Marketing
Extreme Pizza
Buffalo Wings & Rings
Fatburger North America Inc.
PizzaRev
Famous Famiglia
Francesca’s Restaurants Inc.
Aurelio’s Pizza
Yoshinoya America
Crepe Delicious
FREEB!RDS World Burrito
Razzoo’s Cajun Café
Independent Restaurants
Grand Central Oyster Bar and Restaurant
The Alicart Restaurant Group
The Optimist
Larkburger
The Olive Tree Italian Restaurant
The Epicurean Group
Salty’s Seafood Grills
Retailers: Shopper Marketing
Weigel’s Inc.
Royal Buying Group
The Last Page

Food and Drink - Fall/Winter 2012

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