 | |
| Industry | Wholesale (Food) |
|---|---|
| Founder | Gus Sclafani |
| Products | Extra Virgin Olive Oil, Pasta, San Marzano tomato, and Vinegar |
| Website | http://www.sclafanifoods.com/ |
Sclafani Foods is an importer of Italian specialty foods which includes flagship products such as extra virgin olive oil, pasta, San Marzano tomatoes, and vinegar. Based out of Norwalk, Connecticut, the Gus Sclafani Corporation distributes their products across the United States, primarily in the Northeast.
Founder Gus Sclafani introduced the Sclafani brand in 1911, which included a wide array of imported authentic Italian specialty food products.
In December 2001 the editors of Food & Wine [1] held a blind taste test of 18 brands and The Gus Sclafani Corporation's minestrone emerged as a favorite.
In late 2008 the Gus Sclafani Corporation helps cement standards for olive oil. On November 5, Connecticut was the first state to adopt regulations to establish a standard of identity for olive oil products sold in the state. [2] [3] [4] [5]
In October 2010 The Gus Sclafani Corporation's tomatoes were selected as a Chef Pick for Essential Italian Ingredients in Food & Wine . [6]
The Gus Sclafani Corporation celebrated its centennial anniversary in 2011 and was featured in the Norwalk Hour. [7]
CEO and President of The Gus Sclafani Corporation Luciano Sclafani Jr. was selected as grand marshal of the 2013 Columbus Day Parade. [8]
Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta, cheeses, lemon juice, herbs, olives, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine, while incorporating Ottoman, Balkan, and Italian influences.
Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, leaf vegetables, stock, parmesan cheese and tomatoes.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine.
Escalivada, also sometimes transcribed in French as 'escalibade' and in Spanish as escalibada, is a traditional dish from Roussillon, Catalonia, Valencia, Murcia and Aragón of smoky grilled vegetables. It typically consists of roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, minced garlic, and salt.
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English.
Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. In Italy, bruschetta is often prepared using a brustolina grill.
Sofrito, sofregit, soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.
Italian–American cuisine is a style of Italian cuisine adapted throughout the United States. Italian–American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
Pasta e fagioli, meaning "pasta and beans", is a traditional Italian pasta soup. It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its Neapolitan name, pasta e fasule.
Pistou, or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil and sometimes almonds, bread crumbs or potatoes. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts and cheese even if some modern versions include cheese.
Truffle oil is a modern culinary ingredient used to impart the flavor and aroma of truffles to a dish. The ingredient is commonly used as a finishing oil in a variety of dishes, including truffle fries, pasta dishes, pizzas, and puréed foods such as mashed potatoes and deviled eggs. Truffle oil is available in all seasons and is significantly less expensive than fresh truffles. This has also led to a market growth in the product and an increase in the availability of truffle-flavored foods.
Bermudian cuisine reflects a rich and diverse history and heritage blending British and Portuguese cuisine with preparations of local seafood species, particularly wahoo and rockfish. Traditional dishes include codfish and potatoes served either with an add on of hard boiled egg and butter or olive oil sauce with a banana or in the Portuguese style with tomato-onion sauce, peas and rice. Hoppin' John, pawpaw casserole and fish chowder are also specialties of Bermuda. As most ingredients used in Bermuda's cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time.
Acquacotta is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include aquacotta con funghi and aquacotta con peperoni.
The cuisine of Corsica is the traditional cuisine of the island of Corsica. It is mainly based on the products of the island, and due to historical and geographical reasons, has much in common with Italian cuisine, and marginally with those of Nice and Provence.
Apulian cuisine consists of the cooking traditions and practices of the region of Apulia in Italy. Starting from the Middle Ages the permanent residence of the nobility in the region gradually declined, which caused the disappearance of their noble cuisine over time. As the common people suffered from poverty, their culinary tradition adapted to use cheap and simple foods. Bread, vegetables and pasta have the leading role in the cuisine. Fruits, fish and wine are consumed frequently as well, but meat plays a minor role. The food of Apulia is known as a prime example of cucina povera or 'cuisine of the poor', characterizing its simplicity rather than its quality. Moreover, the simple dishes allow the quality of their local and seasonal ingredients to take center stage.
Product: Sclafani Minestrone Staff Comment: 'Homemade tomato taste.' Interesting Bite: In this 90-year-old Connecticut-based family business, the recipes come from grandmother Eleanor Sclafani.
In response to the growing consumer demand for olive oil, and the potential that fraudulent and adulterated olive oil could cause illness to consumers, Lt. Governor Michael Fedele and Consumer Protection Commissioner Jerry Farrell, Jr. today announced the adoption of the state standards for olive oil sold in Connecticut, making the state the first in the nation to enact such a provision.
Sclafani Tomatoes The whole peeled tomatoes, seasoned only with salt, are slightly sweet, with a firm texture.