Hi Chef,

on the occasion of the Sial Toronto to be held from April 30th to May 2nd, how is BuonoNaturale preparing to face the challenges of the North American market?

First of all, the promotional activity never stops; we continually make promotions and advertising campaigns to communicate to our customers the added value of our Products.

 

How can certified products for Canada and the USA satisfy retail customer requests?

In the case of North America with our line of ready-to-cook risottos in all their nuances we guarantee the end customer a unique tasting experience that combines speed, taste and Italian tradition.

Our current customers especially appreciate the convenience of using these products.

 

The foodservice catalog instead how is it composed?

At the moment the catalog aimed at professionals, to which we always strive to ensure the highest quality, is made up of delicious creams and pesto of dried fruit, typical of southern Italy and in particular of my land, Sicily; in addition we have a line of truffle products, a product from Campania.

 

Will you also be present at SIAL?

No this time I will not be present because I am working on organizing a series of show cooking for the TUTTOFOOD fair in Milan where we will be present in an important way.

This does not mean that we underestimate the SIAL, but it is simply a different type of event, in which we will be more focused on the product rather than on the exhibition.

Of course there will be the rest of the staff at SIAL Toronto and I know they already have the agenda full of appointments with various local players. I’m sure they will do a great job as always.

 

Are there any new entries in the catalog during 2019?

I don’t want to go too far, but 2019 for BuonoNaturale will be a very important year; we are working to give new pearls to our customers.

I do not add anything else because it is not right that things are communicated at the right time … but I assure you that you will see some good ones.

 

Thank you.

It is easy to cook well when there is someone who chooses the maximum for you, the Natural Good!

 

Paolo Barrale



It’s with great pleasure that we announce the launch of our products on the Canadian market, available from today via the Gourming.ca marketplace.

Gourming is a platform dedicated to professionals in the Horeca sector and operates in Europe, the United States and Canada.

BuonoNaturale started this collaboration starting from Canada (location of the next fair in which we will take part: SIAL Toronto booth N1521), with the project to extend the area of action to the other countries in which Gourming operates.

We are satisfied for this new adventure and we want to leave you the link from which our products can be reached:

https://www.gourming.ca/a/nouvelle-terre?9=3529



In the BuonoNaturale home there have been two very intense 2019 start-up months.
New relationships, new products, new friendships but above all new experiences.
We have been exhibitors on two major international fair events:

  • Sirha, the biggest international event in the Horeca sector, where our Ambassador Paolo Barrale has delighted visitors with the creativity that distinguishes him and with the BuonoNaturale pasta
  • Biofach, a reference point in the bio world

We spoke with thousands of people in a few days, telling us how carefully we select our products and explaining the benefits of healthy eating.

In the coming months we will go overseas to Sial Toronto and soon we will return to our home at Tuttofood in Milan.

We want to thank all those who are supporting us and those who will do so in the future.



21 February 2019by Nouvelle Terre

From the collaboration with Paolo Barrale, this delicious tiramisu is born that mixes the new, the creativity and the tradition.

Here is the second video of the Eat Like Italians series with recipes for eating like the Italians do.

Our journey continues in the most authentic Italian culinary tradition: 12 months, 12 videos in which Chef Paolo will tell us what are the secrets to eating as per Italian tradition.



3 February 2019by Nouvelle Terre

From the collaboration with Paolo Barrale, this dish is born that speaks the language of our territory, our traditions and our values.

Here is the first video of the Eat Like Italians series with recipes for eating like the Italians do.

Our journey begins in the most authentic Italian culinary tradition: 12 months, 12 videos in which Chef Paolo will tell us what are the secrets to eating as per Italian tradition



21 December 2018by Nouvelle Terre

From the collaboration with Paolo Barrale is born this dish that speaks the language of our territory, our traditions and our values.
Here the pilot video of the Eat Like Italians series with recipes for eating like the Italians do.
Our journey begins in the most authentic Italian culinary tradition: 12 months, 12 videos in which Chef Paolo will tell us what are the secrets to eating as per Italian tradition.

We wish you a Merry Christmas with BuonoNaturale!

Little Curiosities:

  • Our pasta has a drying phase at medium temperatures of 30 hours. This allows a uniform evaporation of the water from the just extruded pasta. Thanks to this slow process the pasta will retain the typical smell of durum wheat and will be more digestible..
  • The crusco (crispy) peppers are a particular type of not spicy peppers, Peperone di Senise IGP. It is cultivated around February-March and harvested in August. After harvesting they are laid down for a couple of days on sheets in a well ventilated area and then real necklaces are made (up to 150 cm long) that will be hung on balconies or in warm areas with low humidity.
  • The smoked herring has some provenance from northern Europe. In the south of Italy it enters into tradition thanks to the Norman presence from the eleventh century. Poor fish and great resource of peasant cuisine, it was widespread once in our regions, especially in lands far from the sea where the fresh produce was rare or near the coast, when the bad weather did not allow the fishermen to go out to sea.



21 December 2018by Nouvelle Terre

This year our staff has expanded.
In the photo from the left:
Paolo Barrale, BuonoNaturale chef Ambassador’s;
Matteo Cipolla, sales manager;
Luigi de Santis, managing Director.

Paolo: “Marry the BuonoNaturale project was a natural extension of my personality, here we select the best for families and especially for the HoReCa professionals!”

Matteo: “BuonoNaturale is not just a company, but a family: every day we strive to guarantee speed, precision and superior quality products.”

Luigi: “We like to think of a healthier and more respectful tomorrow with regard to the environment, and for us this project embraces human values above all else.”



20 December 2018by Nouvelle Terre

In 2019 we will participate in various exhibitions around the world, to testify that a healthy diet is possible.

Here is the calendar of our events (at the moment):

  • Bellavita Expo, Amsterdam 6-10 January
  • Sirha di Lyon, 23-26 January
  • Biofach di Norimberga, 13-16 February – Booth # 4-336
  • Sial toronto , 30 aprile- 2 May
  • Tutto food Milano 6-9 May
  • Anuga di Colonia, 5-9 October


19 November 2018by Nouvelle Terre

At the end of the most important European trade fair event in the horeca sector, we feel the need to tell you how
A fair for a company is mainly a moment of comparison, growth and opening to new opportunities.
We have spoken to thousands of people these days, telling our products, our mission and especially our land. We had the chance to bring our products to the great audience and explain how they are produced and with how much care we select them.

Transgourmet hosted us in his espace t, a huge pavilion in the fair fair; this space revolved around the heart of the producer market.
Among the few producers who had the honor of getting on this stage, we were in Nouvelle Terre with our products buononaturale, the only Italian products in the premium line.

We wanted to thank all the transgourmet team who made us feel at home every day, the producers our stand neighbors (Olivier, José, Antonio, peïo, Cédric, maëlis and frédéric).

We also thank all the people who have come to visit us these days and discover our products.

Thank you all so much.

See you soon.



13 November 2018by Nouvelle Terre

Nouvelle Terre as official supplier of the leading European company in the food sector, Transgourmet France, is present on the producers’ market.
The whole range of Buononaturale fresh and dry pasta is present in the Transgourmet premium line.
The most important European event in the horeca sector in France opened its doors on Sunday 11 November; this is Equiphotel 18 in the exhibition hall in Port de Versailles.
Venez nous a trouver!

Pavillon 7.2, Palais dea exposition – Paris