Mangia Mangia

Come to a Sauce Sampler!

Sun, 02 Oct 2011 22:06:00 GMT

Upcoming Samplers!

Come sample our delicious sauces at Alfalfa's Marketplace in Boulder, CO! Anthony Dell'Amore will be serving free samples from 12 p.m. to 5 p.m. on Saturday, October 8th.

RSVP for the Sauce Sampler on Facebook here: http://www.facebook.com/pages/DellAmore-Marinara-Sauce

For information on future Sauce Samplers, visit our calendar page here: http://www.dellamore.com/demos

Dell'Amore Sauce Awarded BEY Blue Ribbon

Fri, 30 Sep 2011 19:30:00 GMT

Dell'Amore is proud to announce that our Original Recipe has earned a Blue Ribbon from Best Ever YOU. Elizabeth Hamilton writes, "As a mom of four boys, getting our family around the table and all liking the same food can be quite a job. However, this pasta sauce brings us together! We (all six of us!) ALL LOVE IT. So here's to Dell'Amore based in Vermont."

Elizabeth also published an accompanying article with a delicious-looking grilled pizza recipe with Dell'Amore Original Recipe. The pizza recipe is especially for those with food allergies! You can try making her recipe here: http://www.besteveryou.com/blog/2011/08/24/cooking-with-elizabeth

Elizabeth Hamilton founded Best Ever YOU in 2008, with the goal of helping all people live their lives to the fullest, by inspirational and encouraging advice, examples and information. Best Ever YOU is a leading multi-media provider of lifestyle content for people all around the globe. To learn more about Best Ever YOU, and other Blue Ribbon Award winners, please visit http://www.besteveryou.com.

It's All About The Sauce

Fri, 12 Aug 2011 21:03:00 GMT

The production of Dell'Amore marinara sauce is best described as a fusion of science and culinary art. The temperature of the sauce (greater than precisely 193º F) is measured before the first jar is canned, and before the last jars roll slowly off the conveyor belt. The conveyor belt guides jars from their cardboard boxes, through the filling, quality control, sealing, and labeling stations. Yet, In the midst of the mechanical calibrations and calculations, Dave Dell'Amore sits patiently, gently and carefully cleaning the rim and outside of each jar before the cap is sealed on the jar.

Production runs at Dell'Amore always start with a rumble - the team is dressed to cook with ear plugs, hairnets, gloves and aprons - as the first cans of California vine-ripened plum tomatoes are shaken into a vat. As the team cleans up the tomato cans, several gallons of 100% pure olive oil begin to heat up in the cooking vat. Fresh cloves of garlic are pulled from the refrigerator, and thoroughly sorted to remove any with green sprouts. The kitchen develops an almost homey atmosphere, as fresh tomato wafts in the air. The garlic is chopped and sauteed in the olive oil for several minutes before tomato is piped into the cooking vat. The cover of the vat is closed to avoid splatter, and then the sauce cooks for a short time, before the secret mix of Grandmother Filomena's spices are added and the sauce left to simmer.

While I can't reveal Dell'Amore recipe in its entirety, I can give you three key ingredients: patience, quality and simplicity. Take a moment to watch the slideshow and enjoy a peek inside the Dell'Amore cannery. Look to see where you notice patience, quality or simplicity - how do you use these key ingredients in your cooking?

Welcome to the New Dellamore.com

Sat, 30 Jul 2011 16:34:00 GMT

Dell’Amore is proud to announce the launch of its redesigned website at www.dellamore.com. As rapid changes in technology shift the way that many companies are doing business, Dell’Amore is committed to maintaining our high standards of customer service and product quality, whether online, in person or in our cannery. We made every effort to ensure that your experience on our new site is engaging, rewarding, and frustration-free.

We would like to introduce several new exciting features on www.dellamore.com

The Dell’Amore Sauce Network: Like us on Facebook and connect with other Dell'Amore fans. Check out our Recipes page to submit your favorite Dell’Amore recipe for a chance to become the Dell’Amore Chef of the Month (prizes are involved!), to find and share original recipes from grandmother Filomena and other users, and receive a $10 credit toward your next case purchase when you send a 3 pack sampler to a friend!
The Dell’Amore Blog, "Mangia Mangia!": Frank Dell’Amore shares his lifetime passion for making the best marinara sauce in a jar. The name comes from his grandmother Filomena, who after serving each grandchild at her table, would direct them to “Mangia, Mangia!” with gusto. Frank invites you to submit topics or questions about Dell’Amore that you are interested in learning more about. What’s on your mind?
Map of Retail Locations (coming soon!): Our goal is to list every retail store across the nation carrying Dell’Amore Marinara Sauce. We also hope to list a schedule of upcoming product demonstrations. Simply enter your zip code to locate the store nearest you (please note that stores may not stock all varieties). While we are working hard to ensure the accuracy of our map, we cannot guarantee that all retail locations are listed. Please contact us if a store near you is not listed on the map, so we can add the store to the map!

We would like to extend a heartfelt thank you to our many loyal customers for your patience during the redesign process. We hope your experience is matched only by the quality of our sauce. As always, please contact us with any questions or concerns. We look forward to hearing from you!

Sincerely, The Dell'Amore Team

"So What's in the Jar?" Series: An Introduction

Thu, 04 Aug 2011 08:27:00 GMT

This is a story about how two brothers began a small marinara sauce company, inspired by their grandmother's delicious recipes. In a time when you can walk down the grocery isle and not even recognize the ingredients in the food you eat, with Dell'Amore not only can you trust what's in our sauce, but we hope you get to know who made it.

When I first sampled Dell'Amore Marinara Sauce, I couldn't help but wonder: "What's in the jar?...And where do I get more of it!" As Americans become increasingly aware of where their food comes from and how it is produced, most companies are scrambling to make sure the long list of "hidden" ingredients in their products stays off the label and the Internet. Look no further than products which tote the "organic" label (read more in this Washington Post article).

Perhaps this is what makes the Dell'Amore sauce flavor so reFRESHing. You can count the ingredients on one hand and an extra finger. There's no added salt or sugar (and no high fructose corn syrup), enough to send your taste buds on a trip back to the good ol' days.

Yet what I have found to be most remarkable about Dell'Amore is the ingredient shown most prominently on the label, a simple black and white photo that carries a hundred years of history. A story matched in richness, flavor, and style only by the sauce which it produced. From a hopping bar scene in Plattsburgh, to a pizza shop in Burlington, and to a Vermont cannery (one of the last), the Dell'Amore story that will soon follow is well worth a listen.

Stay tuned for a blog post coming out in mid-August about Filomena's Pizza, and how it started!

The Dell'Amore Team

Blog

Thu, 07 Jul 2011 05:04:00 GMT

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