BY KRISTIN MARAND
Your business. Your community. Our passion.
In her own piccola cucina, or little kitchen, Anita Romolo relied on family recipes to create biscotti and other baked goods to sell while between jobs.
“It was a conscious decision to move away from products with wheat flour, gluten-containing products,” she says. When her son developed food allergies, she understood even more the importance of provid- ing a product that was safe to consume. “It was a reality that I was living. I understood what it meant to have to consume and live with a sensitivity. So we dedicated our business to that because our products were al- ready inherently gluten-free and free from any of those al- lergens — and that was a way to provide products for inclusive eating,” Pina explains. “Everybody should be able to eat and enjoy and not have to be fearful and trust in the brand that it is, in fact, clean and clear for them to eat so they can in- dulge as well as everybody else.” Piccola Cucina’s production facility, located at 14-360 Kee- watin St., is not only gluten-free but also kosher and HACCP (Hazard Analysis and Critical Control Points) certified, and their macaroons are allergen- free, save for tree nuts. At the Winnipeg-based busi- ness, they describe their prod- ucts as real food made from real ingredients of the highest qual- ity. Their almonds are sourced from a third-generation, bee- friendly farm in California. This family farm, which received Brit- ish Retail Consortium certifica- tion, incorporates sustainable practices and responsible wa- ter use that aligns with Piccola Cucina’s vision of minimizing byproducts, achieving zero food waste, recycling processing and packaging materials, and con- serving water and energy.
Demand increased and she sought her daughter Pina’s help in creating a busi- ness plan. While biscotti based from wheat flour was popular, almond-flour based amaretti — a traditional Italian macaroon typically served at baptisms and weddings — was what set Piccola Cucina apart from other busi- nesses in the baked goods space. “There was a lot of biscotti in the marketplace,” explains Pina. “How do you differentiate yourself from everybody else? Nobody was really doing this piece of it — the cookies, the macaroons — and so we jumped on it. We said ‘Let’s eliminate the biscotti and let’s just focus on cookies.’” soon Traditional almond amaretti provided the base recipe and signature flavour from which the Romolos have expanded and created the other flavours in their permanent lineup, in- cluding pistachio, lemon and walnut. In addition to cook- ies, Piccola Cucina also offers almond-based pie shells, finely milled almond flour and a new offering — almond flour wraps. Today, the family-owned busi- ness continues to specialize in gluten-free and dairy-free, allergy-friendly Italian indul- gences. Piccola Cucina takes pride in producing high quality, healthy foods made from natu- ral ingredients using sustain- able practices. Their products are available across Canada and the U.S., at small local shops and huge retailers like Costco and Amazon. Pina heard requests for gluten- free baked goods from custom- ers at craft shows and markets, and all of their products have the advantage of being naturally gluten-free.
MNP, Brandon MB Founded 1958
At the heart of every prosperous community are the entrepreneurs who foster growth, innovation, and opportunity. Passionate about working with the Manitoba business community for more than 60 years, MNP is committed to ensuring your business and communities continue to thrive.
Andrew Stibbard, CPA, CA Regional Managing Partner | 204.775.4531
MNP.ca
CONTINUED ON PAGE 32
SUMMER 2022 31
Powered by FlippingBook