Longtime Artisan Food Importer Rogers Collection Expands Their Offerings

YARMOUTH, MAINE– Rogers Collection debuts a host of unique discoveries at the Summer Fancy Food Show in New York City this upcoming week.  “We continue to expand and enrich our catalogue with new products that epitomize quality at its finest,” states Carrie Blakeman, Managing Director of Rogers Collection.

 Pastificio Gentile Rimacinata remilled semolina flour is made from 100% Organic Italian Senatore Cappelli wheat, cold-ground with a natural stone mill. It is both high in protein and gluten, resulting in a pliable dough allowing for intricate pasta shapes and lending a golden hue. The family has been producing DOP dry pasta for years and has now launched this unique flour.

Les Moulins Mahjoub Baklouti Harissa is made with red baklouti peppers as well as organic Mahjoub extra virgin olive oil, salt, garlic, coriander and caraway seeds. This is a Tunisian condiment possessing a smoky but balanced heat and is the spiciest harissa in their line.  Les Moulins Mahjoub 500ml Extra Virgin Olive Oil is also a new size.  They stone grind fresh Chetoui olives right after harvest and press them in scourtins, or natural fiber mats, under cold conditions and finally hand-decants the oil.   
Flaminio Fruttato Extra Virgin Olive Oil is yet another premier quality oil is available from Rogers. From Trevi, a city in the Umbria Region of Italy, the finest hand-picked olives are harvested in mid-November and cold-pressed within 12 hours. The result for Fruttato (fruity) is a full-bodied aromatic olive oil with a pleasant spice and a pleasing hint of bitter aftertaste.
Ravida Mandarin Olive Oil is here just in time for summer! Biancolilla olives are pressed together with Nocellara mandarins and the result is a delicate, fruity and gently spicy oil with aromas of intense mandarin zest. Try its enthralling aroma on white fish fillet. You won’t be disappointed.

Moncedillo is a small artisan sheep’s cheese factory near Segovia, Spain. Milk comes from their own livestock of ancient Iberian sheep breeds (85% Churra and 15% Assaf). The cheese is made the same day the milk is collected to avoid storage and loss of quality. Moncedillo manually molds, turns and brushes each cheese and their taste and smell evokes the beautiful mountainous landscapes of rock-roses, Holm oak, juniper and the distinct aroma of dried fruit. They offer Moncedillo’s Original, Red (dusted with bittersweet Gualtaminos Pimenton de la Vera), and Madurado (aged).

Two more Parmigiano Reggiano dairies are now exclusively collaborating with Rogers Collection. Rosola di Zuca’s Bianca Modenese (White Cow) Parmigiano-Reggiano with a soft, straw-yellow color, granular texture and rich, dense–but subtle–taste, with the aromas of the Appennine meadows.
Finally, they welcome Roncadella Parmigiano-Reggiano. Aged for 24 months, this cheese holds note of a little caramel with a touch of salt and the nutty character of Parmigiano Reggiano. Made by 4’10” Marisa Verzelloni – Italy’s & The King of Cheese’s only female Parmigiano reggiano cheese master.

Every one of these treasures will be sampled at Rogers Collection’s Booth #2150 at the Fancy Food Show in NYC. Stop by to taste!

Rogers Collection, based in YARMOUTH, ME, imports and distributes artisan products of distinctive quality created by authentic food-crafters from Europe, the UK, North and South Africa, and the Middle East. Thanks to Rogers Collection and their dedication to family-run and traditional products, these extraordinary ingredients are now being used in restaurants and home kitchens across America. Contact Carrie Blakeman at 207.828.2000; carrie@rogerscollection.us; visit rogerscollection.us