SEP
19

How Joseph Antognoli's Alessi & Vigo products shape Italian cooking at home

alessi

For the past 60 plus years, Sunset Foods has worked closely with Joseph Antognoli in bringing the best Italian-imported products to local midwestern shoppers.

“We’ve been doing this for more than 100 years in the Chicago area,” says longtime employee Rocco Ottolino about the company. A pioneer in importing foods from Italy, Antognoli is credited with bringing San Pellegrino water to America where it has become one of the most popular sparkling waters in the world. Paired with a slice of fresh lemon or lime or served plain, San Pellegrino’s lightness perfectly balances out any meal.

Alessi's imported Italian-made organic pasta, rice, olive oil, and vinegar are staple pantry ingredients for any serious chef. The quality and uniqueness of these products is amazing. “Everything [tastes delicious], including pasta sauces,” says Ottolino about his company’s 100-plus Alessi/Vigo product line. “We try and diversify ourselves [with products made in Italy]. Alessi and Vigo do everything.”

Anything and everything can be made delicious while using the Alessi and Vigo products, according to Ottolino.

“When it gets cooler out, people eat soups and pastas and tomatoes,” says Ottolino of the endless cooking possibilities that come with these brands of food. “You can make pasta with marinara sauce and vodka sauce, which cuts the time, or use chunky or smooth marinara.” With multiple sauces from which to choose, pair one with five different cuts of organic and regular pastas. The organic line features delicious spaghetti, linguine, penne rigate, rigatoni and mezzi paccheri.

Pastas require some sort of dressing, whether that’s a chunky marinara sauce or a drizzle of rich olive oil. For that, Antognoli produces its own line of brand products, including Il Duomo and Antica Italia olive oils and vinegars. As the parent company, only Antognoli has access to these products, so they’re not only authentic but also only available at Sunset. In addition, Antognoli has its own homemade Giardiniera brand called Pagliacci, which contains a lifelong family recipe. In the end, shoppers complete the Italian culinary experience using their imagination in the comfort of their own kitchen.

Watch the upcoming Windy City Live segment on ABC7, and get Alessi and Vigo products in Sunset Foods stores soon. During this television segment scheduled to air on Wednesday, Sept. 19, a chef will perform a live cooking demonstration during which he’ll use Alessi and Vigo products to create a certain dish in a timed culinary situation. At the end of the cooking demo, the television stars will taste just how delicious the Alessi and Vigo products are. Commercial breaks feature Sunset Food ads, and there are opportunities to even win a gift card.

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MAR
05

Sausage and Herb Slow Cooker Lasagna

A slice of the sausage and herb lasagna

Tired of always using your slow cooker for the same few meals?  Why not use it to make lasagna?  This slow cooker lasagna is rich and tasty, filled with Italian sausage, three kinds of cheese, and a variety of classic herbs.  Not only is this dish so delicious, using the slow cooker is more energy efficient than the oven, and it can be left to cook all afternoon without having to check if your cheese is burning!

 

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2499 Hits
DEC
20

Mediterranean Pasta Salad with Homemade Pesto

A bowl of Mediterranean Pasta Salad

The holiday season means work parties, potlucks, and family gatherings filled with an abundance of baked goods and high-calorie treats.  If you’re looking for a new recipe to become your go-to option for any occasion, this pasta salad is it.  Not only is this a dish you can throw together in no time and easily make for the masses, it’s also a great healthier option that doesn’t compromise on fresh, delicious flavor, and it’s so tasty that you’ll probably have your friends and family begging you for the recipe!

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2643 Hits
JUL
20

Summer Pasta with Figs, Pancetta and Basil

 

A bowl of fresh summer pastaThink pasta is too heavy to eat in the summertime? This week’s recipe for Summer Pasta with Figs, Pancetta and Basil will have you singing a different tune.

We have Chef Jaime Laurita to thank for this wonderfully light, fresh and flavorful dish. Chances are you’ve purchased his wines from Sunset Foods. On a hot day such as this, a cold glass of Chef Jaime’s Bello Boy Moscato or Perfect Prosecco would be the ideal accompaniment as you whip up this dish!

Chef Jaime Laurita

Like all our weeknight recipes, it comes together in no time. And as always, you can find all of the ingredients at your local Sunset Foods. So get your grocery list together and follow us to delicious.

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9582 Hits
NOV
03

Recipe of the week: Rigatoni with Broccoli

Rigatoni with broccoli

Sometimes you’re in a hurry and need something delicious to put on the table…and fast. Now you have your go-to recipe! This flavorful and incredibly simple pasta dish can be made using ingredients you already have in your cupboards. Serve with a side dish and garlic bread, and you can’t go wrong! Your husband will think you slaved away in the kitchen for hours. Plus, it’s so yummy your kids will never know they’re eating vegetables. And with broccoli on sale this week at Sunset for 69 cents a pound, it’s inexpensive, too. So what are you waiting for?

The recipe calls for fresh Parmesan, which is obviously delicious, but if you’re in a bind some out of the shaker will work too. Enjoy!

Broccoli and Rigatoni in Parmesan

Ingredients

  • 8 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 pound fresh broccoli florets
  • 1 cup vegetable broth
  • 1 cup chopped fresh basil
  • 1 pound rigatoni pasta
  • 2 tablespoons grated Parmesan cheese

 

Directions

  1. Cook pasta according to package directions. Drain.
  2. In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
  3. Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.
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