Meet the makers behind Pusateri's holiday offerings

Prince Edward County might be known for its wines but the region is also home to an award-winning cheese purveyor in Fifth Town Artisan Cheese Co. County born-and-raised cheese maker Chad Peterson uses traditional techniques and hands-on practises, including hand-ladling into forms, washing, cleaning and brushing cheeses then aging to bloomy rinds. It’s labour-intensive but the results are worthwhile, earning the company five medals at the 2017 International Cheese Awards. Fifth Town has created an exclusive offering for Pusateri's: the Red, Red Rose Pyramid of soft goat cheese layered with beet root. 

On the outskirts of Vicenza, Italy, Tranquillo Loison opened a small bakery in 1938. Soon after, the bakery became known for its sweet focacce bread and dedicated customer service. Passing on the family torch, Alessandro’s son Dario joined the business in 1992 and he expanded Loison’s scope internationally, including sales on the shelves of Pusateri’s. Loison’s classic holiday panettone are made using a lievito madre (mother yeast), a sweet sourdough starter and an unhurried 72-hour production process. The panettone are hung upside down after baking to prevent collapse, maintaining their characteristic domed appearance.

Growing up on a farm, Tony Cammalleri developed an appreciation for the origins of food. He had the opportunity to grow his own crops and tend to livestock from a young age. But now, as Pusateri’s corporate chef, Cammalleri is on the opposite end of the game, transforming traditional ingredients into simple, fresh and innovative offerings. One of his favourite items to prepare is Sicilian-style grilled swordfish – a dish that chef Cammalleri wants to help reintroduce to modern palates.

A self-professed “meat-junkie”, Joe Figliomeni first joined Pusateri’s meat department in 1991 and quickly developed an appreciation for the grocer's commitment to prioritizing quality over quantity. Figliomeni and his team combine a wet/dry-aging process (which helps to develop great flavour within the beef while retaining moisture) with modern cutting practises akin to fine steakhouse methods. Then, the meat is cut on a 90-degree angle to optimize tenderness. Meat is the centrepiece of many holiday feasts and what Figliomeni enjoys the most about his work is interacting with customers and receiving positive feedback on a successful meal.