Brand Manager – Venchi, Italian Chocolate Since 1878

We are looking for an experienced and ambitious Brand Manager at Bottega Rotolo. With a strong background in fine food marketing, you will be responsible for driving the long-term strategic growth of the premium, Venchi chocolate brand in Australia.

Responsibilities

  • Creative marketing and communication briefs
  • Deliver promotional campaigns and social media strategies
  • Liaise with external agencies on events
  • Develop and manage major brand sponsorships
  • Manage samples, pack shots and product specification requirements
  • Drive planning sessions to identify opportunities and refine market initiatives
  • Participate in and contribute to regular internal team meetings
  • Provide analysis and reports for management
  • Fluent Italian an advantage

 

Essential requirements

  •       Tertiary qualification with marketing major
  •       Minimum of 2 years general marketing or brand management experience
  •       Exceptional communication and presentation skills
  •       Proven ability to influence external and internal stakeholders
  •       Highly organised with the ability to meet tight deadlines
  •       Strong attention to detail
  •       Proactive and driven attitude, passionate and ambitious
  •       Exceptional interpersonal skills

 

Venchi started as a small chocolate workshop in the 1800’s, Venchi has become a worldwide exponent of fine confectionery, transforming cocoa into an exceptional experience.

The company’s core values and spirit haven’t changed in 130 years: skilled artisans with the same passion, craftsmanship and even the same recipes flank cutting-edge machinery. Nowadays Venchi produce hundreds of specialty chocolates and ice creams, exporting them worldwide and often in cooperation with luxury brands like Maserati or popular icons like Vespa.

 

If you meet the essential requirements we would love to hear from you. Email applications to shane@bottegarotolo.com.au

20 Years Anniversary Event

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Bottega Rotolo officially turned 20!

We had the pleasure to celebrate at the Adelaide Festival Centre with our customers, suppliers and friends.

We thought we would share with you a few pictures from the night. Enjoy!

Recipe of the Month: Penne Puttanesca

Puttanesca

Ingredients

 

1 Jar of Agromonte Le Specialita Tomatoes

100g Portofino Olives

1 large red Chilli, sliced

2 tbsp Capparis Salted Capers, rinsed

3 cloves of garlic, sliced

1 packet Benedetto Cavalieri Penne Pasta

1 tin Catalina Anchovies

1 x handful Fresh Basil

100ml OMed Extra Virgin Olive

 

 

Method

 

  1. ­Heat the olive oil. Add the garlic and chilli, then sauté over a medium heat for a few minutes, making sure to not burn the garlic.
  2. Add the Catalina Anchovies and sauté until they start to dissolve into the oil.
  3. Then add the capers and olives, sauté for an extra minute.
  4. Pour in the jar of tomatoes and cook 10 minutes.
  5. At the same time, cook the pasta in lightly salted boiling water until al dente.
  6. Drain the pasta, reserving 2-3 tbsp cooking water.
  7. Combine the pasta with sauce and add the reserved water if more liquid is required.
  8. Toss through fresh basil and serve.

 

 

Buon Appetito!

New Cooking School Calendar Out Now!

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Our latest cooking school calendar for the October to November period is out now!

To finish off the year, our classes will have a focus on shared and festive food, to get you prepared for the busy summer and Christmas periods ahead.

Classes include:

  • Traditional Tortellini Making with Connie - Wednesday, October 14 – Join Connie as she takes you through the step-by-step process of making your own fresh tortellini.
  • Spanish Summer Tapas with Chef Luke Southwood – Wednesday, October 28 – Join Luke as he shows you how to create a delicious Spanish summer fiesta!
  • Pizza Rustica with Connie and Rosalie - Wednesday, November 4 – Your favourite mother and daughter duo as they teach you how to create, from scratch, the perfect Italiano pizza.
  • Christmas Desserts with Connie and Carlo - Friday, November 6  – Learn how to create memorable and irresistible  Christmas desserts that your family & friends will love you for!

Please don’t also forget about our Cheese & Wine Experiences being held at our Hyde Park store throughout October and the first week of November. These classes are great for cheese lovers who want to taste some new cheeses, paired with great wines!

This calendar is our last set of classes for 2015…where has the year gone! In early November we will be preparing both our Norwood and Hyde Park stores for the Christmas period. Be sure to visit our stores to view our great range of Christmas products and gift ideas.

For cooking class bookings, please contact our Norwood store on 8362 0455. For Cheese & Wine bookings, please contact our Hyde Park store on 8362 0455.

Recipe of the Month: Risotto All’Isolana

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September’s Recipe of the Month is the delicious Risotto All’Isolana. We hope that you enjoy!

 

Ingredients

350g Vialone Nano Lodigiana

½ onion, diced

25ml O-Med Extra Virgin Olive Oil

100g of veal tenderloin, minced

100g of pork loin, minced

1 splash of Passerina del Frusinate (white wine)

100g Pepe Saya Cultured Butter

90g Grana Padana Cheese, grated

1.5lt of Chicken Stock

1 tbs Herbies Cinnamon

Rosemary

Method

  1. Cut the onion in half and finely dice. Add to the pan with the Extra Virgin Olive Oil and a sprig of Rosemary.
  2. Allow the onion to sweat, turning blonde in colour, then add the pork and veal to the pan and allow it to cook for about 10 minutes.
  3. Add the Vialone Nano Rice and toast it for about 5 minutes until it becomes slightly translucent. Add half a glass of the white wine.
  4. Once the alcohol has evaporated, add enough chicken stock to cover rice. Cook over a low heat until the rice absorbs all of the liquid.
  5. Repeat again adding more stock until the rice is cooked ‘al dente’.
  6. Mantecare il riso” – this part is very crucial to obtain the final result, which is a mixing procedure between the rice, butter, cheese and the spices.
  7. Add the butter to the pan and turn off the heat. Mix quickly until the butter melts. Add the grated Grana Padana Cheese and the cinnamon.
  8. In a flat plate, spread the rice and garnish with some rosemary and a small stick of cinnamon.
  9. Enjoy with the remainder of the Corte dei Papi Passerina del Frusinate IGP!

Buon Appetito!

The rice, extra virgin olive oil, butter, Grana Padana cheese, chicken stock & Herbies cinnamon are all available from our Norwood and Hyde Park stores.

Our loyalty card customers will receive 10% off the ingredients for the recipe in-store.

Gold Medal for the Maeli Fior d’Arancio 2013 DOCG Moscato!

The Maeli Fior d’Arancio 2013 DOCG Moscato has won GOLD at the recent Champagne & Sparkling Wine World Championships – the most prestigious world bubbles event.

This floral and fruity drop is made by Elisa Dilavanzo, who was the only Italian wine producer to be honoured with a gold medal at the London event.

The wine – a 100% Yellow Muscat – was recognised for the brilliant grape growing and sparkling wine making project by Elisa Dilavanzo, the producer and soul of the Maeli estate immersed in the lush green Euganean Hills in Italy.

The 2015 Champagne & Sparkling Wine Wold Championships, launched by wine writer and author, Tom Stevenson, is one of the toughest competitions in the world, with three internationally renowned champagne and sparkling wine specialists agreeing every medal awarded.

The Maeli Fior d’Arancio 2013 DOCG Moscato is available exclusively at Bottega Rotolo Norwood and Hyde Park stores for $19.95!

Recipe of the Month: Linguine Gamberi, Rucola and Zafferano

Prawn Linguine - Jamie Oliver

Ingredients

12 Large Raw Prawns, shell off

1 good pinch of El Avion Saffron (Filament)

O-Med Extra Virgin Olive Oil

1 Onion

4 Catalina Anchovy fillets

1 splash of Tenuta Roletto Erbaluce di Caluso DOCG (white wine)

1 jar of Sapuri Cherry tomato in cherry tomato sauce

2 cloves of garlic

2 fresh long red chillies

1x 500g packet of Benedetto Cavalieri Linguine

To serve – rocket and lemon zest

 

Method

  1. Put the saffron in a little bowl and pour over a thimble of boiling water. Finely dice the onion and add it to a fry-pan with some olive oil and cook over a medium heat.
  2. Cook until the onion starts to soften, stirring occasionally. Remove the saffron from the soaking water and add to the pan with the anchovy fillets.
  3. Turn up the heat and add the wine and cook it away, before adding the tinned tomatoes, ½ cup of water and a pinch of salt and pepper.
  4. Bring to the boil, then simmer for around 12 minutes. Once cooked down, blitz the tomato mixture into a fine sauce.
  5. Meanwhile, put a pot of salted water on to the boil, add the linguine and cook for around 7-8 minutes until the pasta is al dente.
  6. Peel and finely slice the garlic, finely slice the chilli and # fennel.
  7. Place a large pan on a high heat, add some olive oil, followed by the garlic and chilli. Toss in the prawns and cook for a few minutes.
  8. Pour over the tomato sauce made earlier and bring to a simmer.
  9. Drain your cook pasta (al dente) and place it on top of the sauce. Stir through and serve with a handful of rocket and lemon zest and a drizzle of Extra Virgin olive oil.

 

Enjoy with the remainder of the Tenuta Roletto Erbaluce di Caluso DOCG! Buon Appetito!

Exclusive new product: Benedetto Cavalieri

Bottega Rotolo is now the exclusive importer and distributor of Benedetto Cavalieri Pasta in Australia.

Benedetto Cavalieri is one of the leading Italian family-owned company’s that produces pasta by old-world artisanal methods. The Cavalieri family has been growing durum wheat since the 1800’s and founded the company in 1918 with the establishment of its mill and pasta factory.

 Benedetto Cavalieri Pasta is widely known for its rigorous selection of raw materials, which are grown in purposely chosen fields in the hills of Southern Italy, with its crops being chemical free. The company has also developed a long, kneading process, called ‘Delicate’, which is a slow pressing, drawing and drying process at a low temperature to preserve the nutritional values of the durum wheat, its taste and flavour.

 Another innovative process of the company is its customary practice of drying the pasta using a system called “Metodo Cirillo”, which consists of drying the pasta in special rooms with a hot water heater and a fan.

 The company’s products have won countless awards, making it an essential pantry item!

 The range we will be stocking includes:

  • Linguine
  • Spaghettoni
  • Ruote Rigate
  • Orecchiette

 

Available at our Norwood and Hyde Park stores now!

Join our City to Bay Fun Run Team!

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The Bottega Rotolo staff will be taking part in the Sunday Mail City to Bay Fun Run…and we invite YOU to be part of our team!

The fun run is on Sunday, September 20, starting at King William Rd, Adelaide and finishing at Colley Tce, Glenelg.

Our team will be doing the 12km walk, starting at 9am.

Not only is it a great day and good for your fitness, but it is also a chance to support our partner charity, Time for Kids.

Time for Kids is a not for profit organisation with a mission to create opportunities for South Australian children to achieve their full potential by providing volunteer care, enriching experiences and positive role models that support them in overcoming disadvantage.

All team members will also be invited to wear a team t-shirt available for $20.

We will be holding a Registration Day this Saturday, August 22, at our Norwood store from 11am-2pm. Come along to register for this event and meet the Time for Kids ambassador.

So, what are you waiting for? Join our team today! Entry forms available at both our Norwood and Hyde Park stores or join on the City to Bay website – http://www.city-bay.org.au/!

If you have any problems or questions, please call 1300 2688342.