Il Mondo Vecchio
Heritage in Hardcore - Salumi
SALUMITARIUM SCOOP
WORLD TOUR
EVENTS, NEWS, UPDATES
Welcome to the Salumitarium.....we work hard, enjoy our work and occasionally like to have some fun! Find some of that fun here and enjoy!
Butcher 'em All - Metal Militia
Master of Meat - Master of Meat, Welcome Home (Salumitarium)
Stuff - Cure (Everyone seems to need the CURE)
Loading Dock (Friday) Inc.
Breadfan (of course great salumi loves bread)
The Wait (great salumi doesn't happen overnight)
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October 2010:
Oct 10th - Good Foods Awards, SF, CA, DeNittis to Judge Charcutiere Category along with Paul Bertolli of Fra Mani and several other leading meat industry professionals.
TBD - Book Release: PRIMAL CUTS Cooking with America's Top Butchers Marissa Guggianna; Featuring IMV's very own DeNittis.... along with 49 other American Rock Star Meat Mavens!
DENVER Book Release Party TBD with Slow Foods Colorado
Denver Chefs to include: J Lee of Wine Experience, David Bravdica of Brava Pizza, and........
Sept 2010: TBD
$200 - August 21st: 12 - 4 Whole Hog Breakdown
July 2010
- Portland, Oregon: The Secret Society Lounge www.thesecretsocietylounge.com
- The Il Mondo Vecchio Ploughman's Salumi Platter
- Duck Breast Prosciuttio wrapped Melon with Truffle Honey
- Denver/Boulder: Jax Fish House:
- Seared Scallops with Yukon Gold Mash, Il Mondo Vecchio Pancetta, Fava and Red Wagon Greens
July 17th Dinner (Antipasti) @ Grant Family Farms:
http://grantfarms.com/pages.php?pageid=69&keep_https=yes
July 17th Panzano Denver Chef Elise "Spingy" Wiggins Cooking Class Tour http://www.panzano-denver.com/files/pdf/media_34.pdf
Spingy has become an IMV "Made Chef", known fondly as "Spingy" for her knowing dedication to getting people "addicted" to IMV Salumi featured on her menu. As part of her dedication to supporting local artisan food producers she is forever famiglia. Note: Spingy is short for Spingitioa, translation "the pusher".
July 18th Taste of the Nation Denver: http://denvertaste.org/index.html
JULY 2010
CULINARY CONNECTORS
www.culinaryconnectors.com/imv
July 22 $75 12 - 2:30pm How to make Fresh Beef and Pork Hot Dog style sausages without nitrites.
$75 6 - 8 pm Intro to Basic Fresh Sausage making
June 2010
June 18 - 20th Aspen Food and Wine Classic - IMV - SaLambi Bar featured at American Lamb Board Booth
June 28th & 29th American Lamb Board of Directors Summer Meeting 
June 26th - Whole Hog Hoedown Come get a piece...you know you want some!
June 28 - SaLambi Bar set up for American Lamb Board of Directors Meeting Annual Meeting
May 2010
Denver Ferrari Club
Glass Half Full Fundraiser: IMV, Infinite Monkey Theorum, Vesta, Root Down, Black Pearl
Italco Food Show Mile High Station
Westword: Food Porn by Lori "Lovely" Midson: Italco Pimps Salumi, Charcutiere
5280 Feature Article by Amanda Faison: Finding the Cure pg 30
April 2010:
Yellow Scene Magazine-For the Love of Salumi Lacy Boggs
Loading Dock Friday is born
March 2010:
February 2010
Featured in:
Sunset Magazine pg 14 February Issue
Westword Cafe Society 100 Favorite Dishes... Salumi by Il Mondo Vecchio: by Lori Midson: http://blogs.westword.com/cafesociety/2010/02/100_favorite_dishes_salumi_fro.php
5280 Make your own Salumi at Il Mondo Vecchio by Amanda Faison: http://www.5280.com/blog/p=25907
Culinary Connectors Newsletter:
http://community.benchmarkemail.com/users/foodie/newsletter/January-2010-Newsletter-Copy
Culinary Connectors: http://www.culinaryconnectors.com on the gourmet tour circuit.
Culinary Connectors: IMV - Salumi...get a piece: IMV with Culinary Connectors hosts Whole Hog Hoedown Feb 27th see more here: http://www.culinaryconnectors.com/imv/
IMV- SaLambi - Amazing American Lamb Salumi little ones are born... more details to come.
January 2010
HAPPY NEW YEAR ALL!!!
December 2009
First days of production and play in the new IMV Facility.
Denver's Vesta and Stueben's:
Chef Matt Selby and the Crue Play with Hog at IMV
Whole Hog Breakdown with the Crue!
Left: The Crue Right Wade (Slingblade) Kirwan tooling a loin.
IMV Gets noted in the American Forcaster Almanac by Kim Long.
Kim Long - Author of the American Forecaster Almanac Kim Long is the author of The American Forecaster Almanac, an annual that has been published every year since 1984. It covers consumer and business trends in the United States, with a focus on change underway and on the way in the near future.
He has been interviewed by CBS This Morning, NBC Sunday Today, PM Magazine, CNN, Good Morning America, Geraldo Rivera, ABC Radio, CBS Radio, CNN Radio News, Copley News Service, Mutual Broadcasting, RKO Network, National Public Radio, Voice of America, The National Enquirer, Harpers, Insight Magazine, Atlantic Monthly, Elle Magazine, Family Circle, The Robb Report, Playboy, USA Today, Sporting News, Research Alert, Parade Magazine, and others, including hundreds of smaller newspapers and radio stations. Long has also been a nationally syndicated columnist with News America Syndicate and a feature writer for magazines such as Longevity, American Demographics Magazine, and The Old Farmer's Almanac.
He is also the author of Writing in Bullets, The Moon Book, The Astronaut Training Book for Kids, The Almanac of Anniversaries, and other nonfiction titles. http://www.davinciinstitute.com/speakers/198/kim-long
SEPT. 11, 2009 3:30pm IMV finds its new official home south of Downtown Denver!!!
July 2009
Getting closer to the space we have singled one out near downtown Denver. More to come soon.......
June/July 2009
Since May we have focused our energies into locating a physical space or more appropriately a home for IMV. This will allow us at IMV to expand tremendously and I am excited to say we are down to the final three locations.
Once in our new home we will focus significant efforts into the production of our new pork lines, Double D. Duck Lardo, lamb prosciuttini and others as well opening up several opportunities for individuals and consumers such as yourself to connect with la Famigila IMV and the Artisanal Craft we so love.
Feb-May 2009
WOW, what a lot we have had going on!!
I want to personally introduce and welcome Gennaro DeSantis, IMV's associate salumiere, from a longstanding lineage of Italian-Americans from Longmont, CO. To hear the story on how we connected is truly amazing!
The introduction of several new IMV-Salumi Fatto a Mano items. Check them out on the Products Page of the IMV Website.
Check out our newest distinction of new Gold Line and Silver Line Salumi products coming soon in the Products area as well.
May 2009 Our presence in the Italco Foods area at the WestEx Colorado Rest. Association Food Show was a big hit. It was great seeing familiar faces and meeting new.
April 2009 once again another stellar year at the Grand Wine & Food Festival in Sugarland Texas with our Salumi Skewer on Chibatta Cube.
Coming soon to a Denver neighborhood an IMV retail storefront/salumeria for you, your family, friends, chefs, cooks, culinary afficionadios, foodies and Salumi Socialites can acquire IMV Salumi, Cheeses, Olives, Breads, Coffee and Wines.
Thanks for your continued support and growth.
February 2009
IMV lessens it's carbon footprint!
In an effort to continue to develop high quality products while being mindful of the environment we have switched from a Pacific Rim Sea Salt to a very Natural and Pure and Ancient Sea Salt mined a little closer to home. 2850 less miles traveled!
The first and only, duck breast prosciuttini, cured
with Pure and Natural Ancient Sea Salt mined from beds in Utah now available!
November 2008
Now available in Miami Beach's newest Luxury Boutique Hotel!
"This modern boutique hotel merges Miami style with natural tranquility."
May 17, 2008:
Johnson & Wales University recognizes Gina Gallo with an Honorary Degree in Oneology
Welcome Gina as a Fellow JWU Alumni!
May 2, 2008:
Redbook Magazine
"Rocky Mountain Trade Enterprises Duck Breast Prosciuttinni with Mozzarella, Mango, and Quail Eggs. Okay, I know there is little logic to this, but I do eat duck. Yes, they are as cute as pigs—let's stop talking about it! So the prosciuttinni was the closest thing I've had to real prosciutto in many years, and it definitely had that meaty, salty, savory flavor I love. It was served with frisee, which was a fresh, bitter foil to the salty gameyness of the meat. The tiny, tender quail eggs, mango puree, and fresh mozzarella only added to the taste sensation." Melanie Redbook Magazine May 2008
Read the full article here:
http://www.redbookmag.com/home/life/top-artisanal-foods
http://www.awinestory.com/2008/05/gallo-celebrate.html
APRIL 29th, 30th and May 1st N.Y.C. 2008
The Awards Event and other cool stuff!
Tante Grazie Famiglia Gallo e Devries-NYC per tutto!
A BIG THANKS TO THE FOLLOWING;
These folks are just as much a part of the Gold Medal as the Duck itself...... 
Wife January, me, my dad Matthew and (not pictured) mom Linda Rose.
Buddakan Restaurant in NYC
Adam Sacks (Not Pictured)
The team at Custom Corned Beef:
Al Bandin and Doug Jewsbury, Jorge (not pictured)
Italco Foods Inc.
Tim "Zieglah" Ziegler, Mike and Chris Laurita and the rest of the Italco Family and Team
THE U.S.A. and Lady Liberty;
in 1956 she welcomed and gave the DeNittis Family the opportunity
to have allowed all this to happen, abbraci a baci la bella donna!
April 23 - 25, 2008
Duck Prosciuttini and Melon Skewers, Veal Pancetta Bruschetta &
Petite Ruebens with Back East Black Pastrami
March 28th 2008,
I.M.V. WINS!
Duck Prosciuttinni is a Gold Medal WINNER in the Gallo Family Gold Medal Awards
"Sharing the Utmost Commitment to Quality, Standards of Excellence and Deep
Appreciation of Artisanal Food Production".
2008 AWARD for Meat and Salumi/Charcutiere Category
Tante Grazie a tutti!!!!!!!!!!!!!!!!!!
A special Mille Grazie
To the Gallo Family and Devries-NYC Team
Roy Van Zant (Denver) for passing along the Gallo Family Awards information.
Let's hope for a Grand Prize Win to be announced
at the Awards Ceremony in NYC at the end of April.
The first BIG AWARD WINNING BATCH!
March 21st 2008;
Duck style two!!! Pacific Rim and Citrus Cured Duck Breast Prosciuttinni
Duck Prosciuttinni is a finalist in the Gallo Family Gold Medal Awards, product arrives in NYC today for blind tasting panel on March 26th. Let's hope for a category and/or all artisanal producer win!!!!!
Again thanks to all those that have helped along the way.
February 11th 2008: Style two Duck Prosciutto it is...where and when will they be available??
Coming SOON!
Tante Grazie a tutti!
January 10, 2008 Q.C. with an educational twist!
Local Denver Johnson & Wales Students seek education outside of the classroom
by visiting the facility that produces IMV products.
Chef DeNittis talks about HACCP, Safety, Sanitation, USDA Inspection,
the curing process and the many facets of the foodservice industry not often found in a "traditional" kitchen.
January 2, 2008
Q.C. getting there, curing through and almost ready to rack and dry. December 14th, 2007
Exciting Day:The First Batch of All Natural Nitrite Free
Veal Product Line at Custom Corned Beef in Denver, CO:
Tante Grazie to:
Tony Lonardo, Custom Corned Beef (Doug and Al), Mike Walters,
Tim Ziegler The Spice "Mastah" of Italco/Gran Cucina, and Jim at Strauss Veal that
assisted in making this possible.
IMV Veal Pancetta Available January 2008 and
Proprietary Pepper Veal Bacon (exclusive product only available to Canyon Ranch Spa Resorts)! Sorry!
The "big" batch 550lbs.Proprietary Pepper Veal Bacon
I hope one day to look back and say
"remember when"!
Thank you Canyon Ranch Spa Resorts
2006 Bel Mar Festival Italiano Lakewood, Colorado:
Chef Mark and Tony Lonardo grillin' up the Italian Sausage and Pepper "sangwhiches"!
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This page was last modified on Wednesday, July 28, 2010 04:23:02 PM