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daRosario USDA Certified 100% Organic Truffle Products
rosario@darosario.com | 212-226-857
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New York 4th Annual Vegetarian Food Festival

We would like to invite you at New York City's 4th annual Vegetarian Food Festival on March 1st & 2nd 2014, 11am-6pm.  Drop by at Booth #59 - tasting all organic products and USDA Organic Truffle Vegannaise.


Truffle Trick - Truffled fondue

So last weekend we truffled fondue, tortellini in brodo and for a finale our friends Jennifer and Hans' farm fresh eggs (you met them at white truffle class).

While not as visually stunning as slices of black truffle showing all the "marbling" or "veins" (or what do you call it in truffle speak?) we found that using a coarse micro plane really opened up the truffle flavor and it cooked just perfectly when added atop the sunny side up egg just before coming out of the skillet.


Mark Bello
Pizza a Casa Pizza School
New York City
www.pizzaschool.com

Da Rosario Organics Introduces USDA Organic White & Black Truffle Vegannaise Made With Real Truffles

First and Only Organic Truffle Vegannaise Extends Line of Vegan Truffle Products

BROOKLYN, N.Y. – February 4, 2014 - Da Rosario Organics, the country's only line of USDA 100% organic truffle products, today announced two new additions: White Truffle and Black Truffle Vegannaise.  Made withFollow Your Heart®USDA OrganicVegenaise® andDa Rosario’s proprietary USDA 100% Organic white or black truffle EVOO concentrate – loaded with visible, real, organic white or black truffle pieces. Da Rosario USDA Organic White and Black Truffle Vegannaise issoy-based, non-GMO, kosher and gluten free – the only product of its kind on the market today. 

“With Da Rosario USDA Organic White and Black Truffle Vegannaise, vegans can enjoy real truffles in sandwiches, atop veggie burgers, salads, french fries, dips,” says Rosario Safina, founder of Da Rosario Organics.  “It’s an exciting way for vegans to bringhealthy, high-end taste to comfort food.”

Da Rosario USDA 100% Organic White and Black Truffle Mayonnaise offer a quick, easy way to step up traditional dishes. Used in the prep, the products can be used to ramp up tofu salad, coleslaw, potato dishes, walnut salad, even a vegan truffle mac & “cheese.”

Today, mayonnaise is the #1 selling condiment in the country. Sales of mayonnaise—in both total sales and units sold – dwarf both salsa and ketchup. According to SymphonyIRI Group, a market research firm in Chicago, more than 396,376,100 units of mayo were sold in the 52 weeks to Sept. 5, 2010, generating more than $1.258 billion in sales, compared with 271,312,400 units of salsa for $764,299,900, or 256,891,700 units of ketchup for $481,278,800. “Flavored mayonnaise is the new salsa,” said Safina.

Packed in 2 lb. food service tubs and 3.8oz retail size jarsDa Rosario Organics White and Black Truffle Vegannaiseis the latest addition to a full line of vegan USDA Organic real truffle products – truffle oils, porcini oils, truffle salts and extra virgin olive oil.

For information on Da Rosario, please visit www.darosario.com or call Rosario Safina at (212) 226-8572.

ABOUT DA ROSARIO ORGANICS
Da Rosario's creator, Rosario Safina, has been the driving force behind the popularization of truffles over the past 30 years. In 2002, Safina published the first book in the U.S. dedicated to this luxury item, "Truffles: Ultimate Luxury, Everyday Pleasure," establishing him as the noted authority on the subject. Safina has appeared and been featured in outlets including Martha Stewart Living, CNN, Fine Living, Emeril Live, Good Morning America, The New Yorker, The Genuine Article with Gordon Elliott, and NPR. With Da Rosario, Safina brings the purity of organic ingredients to his passion for truffles with the launch of the first-ever USDA 100% organic truffle line. Da Rosario organic truffle products are an official product of the Food Network's Iron Chef pantry and have been featured in outlets including Food & Wine, InStyle, People, EW.com, Everyday with Rachael Ray and CBS' "The Early Show," among others.
Extra Virgin Suicide
The Adulteration of Italian Olive Oil
by Nicholas Blechman

I hope everyone saw this in the NY Times Sunday paper last week, if you didn't please see this post and if you would like to learn more about our USDA Certified Organic small batch Organic Evoo, I can send you information.
















Pizza a Casa | Pizza School NYC


"Mark Bello perfected the pizza, then built Pizza a Casa Pizza School, teaching pizza-crazed New Yorkers how to do it themselves. Last year The Village Voice declared Mark's pizza one of the three best in New York City. And it is sensational: a thin, crisp crust paved with the ideal balance of cheese and sauce, finished with fresh basil and a drizzle of top-grade olive oil. But you can't buy it. You have to make it. And this in a city with more than 1,800 pizzerias." — Regina Schrambling, Entrepreneur Magazine

Simply translated from Italian "pizza a casa” means "pizza at home". But it's so much more than that — it's a social happening that brings people closer together, united in the love of creating and sharing good food. At Pizza a Casa Pizza School, fostering this spirit of culinary camaraderie has been our mission since day one. Our school attracts pizza lovers from around the globe, all of them seeking the secrets of pizza-making perfection — no pizzeria oven requried. The proof is unbelieveable pizzas that our students create (and devour!) in our totally hands-on classroom, equipped entirely with home ovens. Our 10,000+ graduates agree, learning to make pizza the Pizza a Casa way is a fun, unique and totally unforgettable experience. It’s an experience that leads to a lifetime of incredible “pizza a casa” that will have friends and family amazed and the local pizzeria wondering where everyone has gone...

"Given that the city has of late been beset with a surplus of high-end pizzerias, it's easy to forget that the best pizzas don't necessarily require a wood-burning oven imported from Naples. And that's why the pies that Mark Bello teaches his students to make at Pizza a Casa Pizza School are such a revelation. Bello doesn't use fancy ingredients-think Fleischmann's yeast and AP flour-or a fancy oven (it's set at an attainable 500F), but the crusts that he conjures up are as crisp, chewy, and delicately charred as anything served at a restaurant. The toppings are applied with expert balance and minimal fuss, and the best part is that you can easily make it at home. Power to the people." — Rebecca Marx, The Village Voice


Mark Bello, founder of Pizza a Casa Pizza School, is a tour-de-force of creativity and energy, sharing his knowledge and love of pizza with unpretentious ease. Born in NYC and raised on the famous thin crust pizzas native to his NY and NJ upbringing, Mark’s passion for pizza was put to the test while earning his MFA in Sculpture from The School of The Art Institute of Chicago.

Far from home and in a land of deep-dish and dismal fast-food pizzas, he vowed to feed his need for the pizzas of his youth, so he took to his kitchen and endeavored to create a recipe for perfect pizza baked in a home oven. After a decade-plus of refinement, including a period of living, eating and cooking in Italy, Mark returned to his East Coast roots and established Pizza a Casa as a “nomadic” pizza educational company. For five years he taught at venues in NYC including the Astor Center, Whole Foods Culinary Center, Murray's Cheese and, most notably, his 5th floor walk-up in lower Manhattan. Many a weekend Mark's apartment morphed into a pop-up pizza school. Interest in Mark’s classes steadily increased through word-of-mouth, the press and online buzz. It became clear it was time to create a dedicated space to share the pizza-making magic full time.


In the spring of 2010, Mark and his wife Jenny opened Pizza a Casa Pizza School on New York City’s historic Lower East Side. Thousands of students later, and tens of thousands of pizzas made, the school is running seven days a week with public classes and private events.
Mark’s pizza and talent for sharing his expertise has been praised by the press with features in Food & Wine, Epicurious, Entrepreneur, Tasting Table, and as a repeat guest on Martha Stewart Living Radio. Mark has also had the distinction of being a presenter for the Chefs@Google series, and performing a sold-out solo event at The James Beard House. Mark was also recently named Pizza Expert in the Food & Wine Masters Series.

Now with the launch of Mark's innovative app DIY Pizza Pie, all the pizza-making magic is captured in a dynamic cookbook format that's a must-have for iPad packing pizza-makers everywhere. Viva la pizza!


“Mark— we are pleased to count you as a member of the Beard family. Thank you for a truly awesome workshop. You are a rock star!” - Izabela Wojcik, Director of House Programming, The James Beard Foundation

FALL 2013: Pizza a Casa Pizza School is pleased to announce its DIY Pizza Pie app for the iPad. DIY Pizza Pie is an 8-chapter dynamic cookbook, chock full of pizza-making wisdom presented in an innovative text/video and illustrated format. Download DIY Pizza Pie today and the power of the pizza is literally in your hands: http://bit.ly/diypizzapie

Pizza a Casa Pizza School  371 Grand Street, New York, New York 10002
media and event inquiries: jenny@pizzaschool.com