Auckland Food Show
Cost Centre: 6957
RUN SHEET
UNIFORMS
White long-sleeved top
Branded Armando Red Aprons (collect at the stand)
Tidy jeans
Sneaker - Clean and tidy
Prior to Event
Read through and understand the story behind each of the brands
The non-negotiable link below
Health and Safety link below
Ensure you wear the required uniform - Tidy casual jeans and sneakers. If you are cold, please wear a long-sleeve thermal that can be worn under the l/sleeve shirt. Hair must be tied up, and minimal make-up must be worn ( Refer to the Studio23 Non Negotiables)
The meeting point for all staff members will be at the stand.
At the location
EVENT DETAILS:
24 - 27 July 2025
Auckland Show Grounds
Breaks
Refer to the schedule below for your scheduled break time
for 8-hour shifts you will have 3 x 20 minutes paid breaks (2 x 20 minutes for 6 hour shifts) Do not take your break until the person you are following returns.
Breaks can not be saved, so you can leave early
If you are driving in, please check where you can park close to the venue. We will pay for your parking, but you must get a receipt to send through with your hours.
We are on stand F22
ARMANDO
Background
Armando Pasta is a premium Italian pasta that is made in Italy from 100% Italian grown premium wheat. Armando pasta is launching onto the NZ market to be sold throughout New World stores in June 2025.
Armando Pasta is unknown to Kiwis so the Auckland Food Show is a way to tell our story and encourage tastings and sales of the pasta to people who enjoy quality food products.
Opportunity
The Auckland Food Show is the perfect environment and timing (July) to introduce foodies to Armando pasta.
To sample up to 10K samples of the pasta across the four days. Talking to consumers and sharing the key selling points about Armando pasta. Selling the product from the stand.
Key Communication Points
To let people know why Armando Pasta is a premium Italian pasta and to taste the difference!
Armando pasta starts with the raw ingredient, the wheat!
Armando wheat care system ensures a direct partnership with 760 Italian Farmers, preserving years of traditional wheat farming in Italy and sustainable farming practices.
This partnership means the farmers grow for the quality and taste of the pasta (not volume) and it guarantees that the pasta contains zero pesticides and glyphosates. In addition, by products are used in other products such as beer.
Unlike other some other pastas Armando only uses 100% Italian grown wheat and the wheat is ground in our own mill for freshness and quality.
You can taste the difference with Armando pasta – the flavour and the texture of the pasta. Winner of the 2024 Italian Consumer Quality Award!
Armando pasta is made with a bronze die. The die is what gives pasta its shape. A bronze die gives the pasta a rough surface which helps the sauce stick to it and it helps your tastebuds to taste the pasta itself.
Armando pasta is slow dried. When pasta is made it is a mix of ground durum wheat and water which is then made into a shape and dried. Slow drying of the pasta ensures a great texture and the flavour of the pasta is retained.
Armando packaging is made from FSC (Forest Stewardship Council) certified paper.
To be truly delicious pasta needs to be made properly right from the start.
The overall result is very high-quality Italian made and grown pasta
Challenge
we have an Italian Chef who will cook the pasta and talk about the benefits of Armando Pasta – four hours over three days. The sampling team will be talking to people and sampling the pasta over the entire four days. There may be a challenge to get 10K samples out as there is only one cook top.
SHOW SALE PRICE
Any two packs for $12 (normally $18)
This will be EFTPOS, we will take cash, but encourage EFTPOS due to possibly having no change
Key Points of Difference
Made with 100% Italian Grown wheat in partnership with 760 Italian farmers. No pesticides or glyphosates.
Key Selling Points
The way the pasta is made using bronze die helps the sauce to stick to the pasta and it is slow dried which offers great texture while retaining the flavour
There will be 4 variants launched onto the NZ market
Pappadella (nested thick pasta) 500g
Rigatone (large tube) 500g
Fusillo (spiral) 500g
La Mafalda 500g (a bit like a fettuccine with waves on the side)
Introduction Line
Try our truly delicious Armando pasta, direct from Italian farmers
Target Market – Consumers, M & F who enjoy cooking; and love pasta – they will taste the difference!
Competitive Environment/ Barriers to Purchase – Other pasta manufacturers, including other Italian products (not made with Italian wheat). So, we need to point out the partnership with Wheat farmers and how the product is made using bronze die and slow dried and that it contains zero pesticides and glyphosates.
Cooking Instructions - Sage and Brown Butter
Ingredients:
500g Armando Pasta
120g Unsalted Butter
5-10 Fresh Sage Leaves chopped (depending on taste preference)
60g grated Parmesan Cheese ( you can adjust to your preference)
Salt and Pepper to taste
Freshly Ground Nutmeg (Optional)
Zest of Lemon
Method:
Cook 500g of Pasta according to the package instructions. Reserve 240ml of pasta water before draining
Brown the butter - Melt 120g butter in a large skillet over medium heat. Cook, stirring occasionally, until the butter turns golden brown (approximately 5-7 minutes)
Add Sage - Add 5-10g chopped sage and cook 1-2 minutes, stirring constantly
Combine with pasta - Add cooked pasta to the skillet and toss, adding reserved pasta water if needed
Add Parmesan - Sprinkle 60g Parmesan cheese and toss until melted and creamy
Season with Salt and pepper, nutmeg, and the zest of lemon
Staff cooking at the back of the stand
Cook the pasta one pack at a time and put these in the containers provided. When you are ready to use these, put the pasta back in boiling water to heat it through - only a couple of minutes, drain and add sauce
The sauce has been premade
Put the sauce containers in boiling water so they will heat up, and the butter will be melted, so you can stir this through the pasta
When this is all mixed and is ready to be transferred to the front of the stand, put 2 pasta tubes into the sample dish with the serving fork on the white trays
Staff at the Front of the Stand
Dan the chef will make a batch at a time when he is on site. When this is cooked, he will place this into a white pasta bowl, ready for you to dish into the sample cups, and for the public to be offered a sample
There must always be samples on hand, ready to pass around
Staff allocation
2 x staff preparing out the back
2 x staff offering samples to the public and selling the product
When Dan is not on the stand, all cooking will be done at the back, and one serving will be put into the white pasta bowl and brought to the front of the stand to serve for the second person - the other servings will already be on the trays
The person serving from the white pasta bowl can place these into the sample cups and place them on the tray, and can talk to the public about the recipe and general chat
Please fill in your feedback here