history

HISTORY

It's said that Italians donn't usually share their heirloom recipes.

But that's not the case with Martino Petrella, owner of Tino Bellas, a pickling business inspired by recipes his grandfather brought from Italy in 1917.

"Its so everybody can enjoy the the quality of Italian pickling," says Petrella whose marinated mushrooms and pickled green peppers and eggplant are the beginnings of a pickling empire complete with deli and pickling plant in Fort Collins.

The key to Tino Bellas pickling is the cold packing process that keeps vegetables crisp for months. Before chilling, he marinates the vegetables oin vinegar, olive oil, sugar and a special blend of fresh herbs and spices.

New products just around the corner will include garlic, artichoke hearts, asparagus, green beans and other vegetables. Pickled vegetables can be eaten alone or with sandwiches, in salads or on pizza.

After immigrating to the United States from Italy, Petrella's grandfather owned a market and restaurant in Pittsburg, Pa. He used his pickling recipes to make dishes in the market's deli and later passed the recipes on to Petrella's father. Petrella received the recipes in 1985 when his older brother died. With the pickling secrets in hand, Petrella made it his goal to someday start his own pickling business.

I want to be the pickling king.

Tino Bellas is an old secret recipe from the Petrella family, brought here from the Abbruzzi region of Italy in the early 1900s.

From Joe Petrella Sr. to Joe Petrella Jr. to Joe Petrella III, and now to you!

Each jar is handmade with love, all natural ingredients and with no additives or preservatives.