My Food Job Rocks! Ep. 027 - The Macaroon Buisness with Pina Romolo, CEO of Piccola Cucina
We have another great small business this episode. Piccola Cucina is an Italian bakery that focuses on Italian baked goods such as macarons and focus on using almonds in their mix.
In this episode, you’ll learn about the different varieties of Macarons, how important it is to maneuver and adapt in the food industry as a small player, and some amazingly good resources and advice from the CEO herself.
I always appreciate having small businesses on the podcast and we have a few more coming up in the pipeline. I admire their tenacity and thinking in the long term. This interview is no exception.
About Pina RomoloAn entrepreneurial, international trade, sales, and relationship management executive, delivering the highest level of client service with keen attention and acuteness to cultural and political sensitivities with valuable contacts in a number of worldwide regions; expert knowledge and proficiency in English, Spanish, Italian, French and basic German.
Specialties: BA in languages, Specialty Food Manufacturing, Strategic Business Planning, Channel Sales, Web presence, Business Development, Event Management, Public Relations, Relationship Management
About Piccola CucinaPiccola Cucina is the premier manufacturer of gourmet, handcrafted, almond based foods. These artisan products use almonds as the first ingredient and are made with the utmost of care and attention, manufactured in a dedicated gluten free facility. Products include a line of Italian macaroons, 6 flavours in all. Flavours include Amaretti, Chocoretti, Pistachioretti, Limonetti, Coconutt & Walnutti.
Products also include almond based pie & tart shells. The sweet shells are free from gluten, dairy, grains, soy, corn & yeast, low in sodium & vegetarian. And the unsweetened shells are a multipurpose, vegan free from gluten, dairy, soy, corn & yeast & low in sodium. These shells are dense, won't get soggy, can withstand and hold any filling, from sweet to savoury, to quiches & meat pies, to deep dish pizza and anything in between.
Key Take Aways- The history and diversification of macaroons (macarons) - Amazing specialty food industry resources - The ability to listen to customers and pivot - How do small businesses compete against the bigger guys? - Why family is everything
What We Talk AboutItalian Family Recipes Italian Macaroons Amoretti cookie Almond flour French Macaroons, America Macaroons Brazil Macaroons Tip for making macaroons: Ask my mother Vegan Pie shells Listening to customers Food and Beverage Mannitoba (Board of Directors) Ciao Specialty Food Show Fancy Food Show in San Francisco Specialty food association newsletter Biscotti Gluten-Free My Food Job Rocks: I’m surrounded by good people, I get to be my own boss, I can build a legacy Food Technologies: Non-GMO As a business, what would you like to know more about?: I am learning every day District Ventures- Armine Dickinson’s Incubators Who inspired you to get into food?: My family, my mom Favorite Book: Arlene Dickinsons: All In Favorite Kitchen Item: A good knife Freezing basil Favorite Food: Pasta, Spaghetti Carbonata Advice to Start a Food Company: Be prepared to be in it for the long haul Don’t cut corners piccolacucina.com twitter linkedin
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