With so many different brands under its umbrella, it is little wonder why Atalanta continues to shake up the market with new products. Most recently, Atalanta’s IL Villaggio brand introduced five new items: Pesto, Cacio e Pepe, Prosciutto Crudo, Speck, and Baked Lemon Ricotta.
“These new additions will expand beyond the core classic Italian cheeses into exciting on-trend specialty sauces, cheese, and charcuterie,” Atalanta Senior Brand Manager Katie Baldwin said in a recent press release from the company.
A family-owned company in Liguria crafts IL Villaggio’s new, fresh, fragrant pesto. It gets its bright, herbaceous, and nutty flavor from Genoese PDO basil and a mix of PDO and traditional Italian cheeses, the release noted.
The Cacio e Pepe sauce is a ready-to-use version of the classic pasta preparation and has no added preservatives. It is made with a mix of PDO and traditional Italian cheeses, including Pecorino Romano PDO and Grana Padano PDO.
The dry-cured Prosciutto Crudo is crafted by a third-generation family-owned business in Emilia-Romagna. The Speck Alto Adige PGI is made with a time-honored recipe—pork legs are seasoned with a proprietary spice blend, cold-smoked over beechwood, and dry-cured in the crisp air of the Vinschgau Valley.
The Baked Lemon Ricotta is akin to a cheesecake but with a more subtle sweetness and a lighter, more delicate texture. The cheesecake is made with Sicilian ricotta and natural lemon.
IL Villaggio’s collection combines the best of storied traditions and innovative techniques. These new items showcase tradition while simultaneously satiating modern tastes.
My grocery list just got a bit longer! I’m sure the same will be true for your shoppers once they catch wind of these new specialty items.
