Ep. 027 – The Macaroon Buisness with Pina Romolo, CEO of Piccola Cucina

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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 Romolo

An 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 Cucina

Piccola 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 About

Italian 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
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

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