Premio Foods announces the creation of free recipe database – http://www.premiorecipes.com
ROCHELLE PARK, N.J., July 30, 2009 — Premio Foods (http://www.premiofoods.com) is proud to announce the launching of http://www.premiorecipes.com, a new, free, community-based recipe exchange database.
“Premio Foods established a recipe contest many years ago, and the reaction has always exceeded our expectations,” said Marc Cinque, CEO of Premio Foods. “Over the past six months, we have seen the traffic to our recipe section almost double, which led to the creation of http://www.premiorecipes.com.”
“As more and more families are choosing to dine in, the Premio Foods family wanted to share our recipe library with every other family,” continued Cinque. “This database includes recipes for every time of day and every taste bud, and was created for the dining enjoyment of the public.”
This is truly an exchange and others who own, maintain and/or operate food and recipe blogs and websites that would like to link and share with the database are encouraged to do so.
In addition, recipes, along with wine pairings, will be regularly added by Premio consulting chef James Galileo. When Chef Galileo first entered the industry he was named one of America’s Top Ten New Chefs by Food and Wine Magazine, and is known industry-wide for his creative and innovative dishes.
“Now more than ever, the rare combination of value and quality is crucial, and at Premio, we deliver that combination each and every day,” said Cinque.
To learn more, visit http://www.premiorecipes.com.
About Premio Foods:
Premio Foods, a private, family-owned business, has been producing delicious, quality sausage products throughout the United States for over 65 years. Premio is one of the largest sausage processors in the U.S., and is carried in leading supermarket chains located throughout the United States. Premio is a recognized leader in the community, with a focus on organizations focused on helping children and eradicating hunger.
Contact:
Matt, Communications
973-427-1106
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