About Mama Mancini’s Meatballs and Sunday Sauce In 1921, my grandmother, Anna Mancini, made her way to America through Ellis Island with my grandfather, Nicola Mancini. They settled in Bay Ridge Brooklyn and raised five children. Shortly after I was born I was in the kitchen cooking along side her. None of the recipes were written down, just stored in her heart. At the age of 15, I asked her to teach me how to make her meatballs. As Anna did, I have been preparing these very same recipes for “family dinners.” My favorite was her Meatballs and Sunday Sauce. It’s amazing how each time I prepare them the aroma transports me back in time to her dinner table. It’s my own “scented memory.” We prepare this dish the exact way she did so many years ago. It’s the only way to prepare authentic old world meatballs and sauce. The meatballs are all natural made from 100% beef, whole fresh eggs, Romano cheese, onion, parsley, a pinch of salt and pepper and just the right amount of breadcrumbs, that’s it! Prepared the same way my Grandmother Anna taught me. The meatballs are lightly browned and then placed in the Sunday Sauce - which is made with pure Italian plum tomatoes, olive oil, garlic, some salt and pepper, a bay leaf and slowly cooked for three hours. Gently stirring every 20 minutes guarantees perfect meatballs and Sunday Sauce every time. There are no shortcuts. I am very proud to be able to make this amazing family dinner available to everyone. They are sold fully cooked with sauce and all you need to do is heat them up. What takes us four hours to prepare, takes you just minutes from heat to eat! Mama Mancini's Meatballs and Sunday Sauce are available in markets across the country as well as many gourmet catalogs. Fully cooked with Sunday Sauce, they just need to be heated and served. Add your favorite pasta for the perfect "Family Dinner" in minutes.

Daniel Mancini - the creator of Mama Mancinis Meatballs and Sunday Sauce A natural entrepreneur, Daniel has pioneered numerous, successful consumer goods businesses. From 1986 to 1998 as President of Ultra Pink a clothing manufacturing company, Daniel grew this business into a successful apparel company in the junior clothing market with annual sales in excess of $100 million. In 1989, he opened his own apparel company called Sweet Lily. In the fall of 2007, he sold this business to fulfill other passions. Bringing back the family dinner is one passion that Daniel feels very strongly about. Using his grandmother’s recipe, Mama Mancini’s Meatballs and Sunday Sauce was born. Stores that carry Mama Mancini’s Meatballs and Sunday Sauce

Acme Eden Gourmet Food Emporium Foodtown Garden of Eden Gristedes Harris Teeter King Kullen Kings Supermarket Lowes foods PathMark Shop Rite Super Fresh The Fresh Market Waldbaums Whole Foods (NE) And various independent stores from coast to coast

www.mamamancinis.com/

Contacts: The Door

Lois Najarian O’Neill lois@thedooronline.com

DANIEL MANCINI NATIONAL TELEVISION APPEARANCES

MARTHA STEWART SHOW

TODAY SHOW “COOKING SCHOOL”

MR. FOOD

THE DAILY BUZZ

FOX BUSINESS “FOLLOW THE MONEY”

For Immediate Release August 25, 2010

USA WEEKEND DECLARES: 2010 The Year of the Meatball

MEATBALL CRAZE HITS ‘BROOKLYN FLEA’

DANIEL MANCINI ROLLS OUT MAMAMANCINI’S

MEATBALL CART ON AUGUST 28

New York, NY – Bay Ridge, Brooklyn native Daniel Mancini, the founder of MamaMancini’s Meatballs and Sunday Sauce, will be returning to his childhood borough to show off his Grandmother’s famous Italian beef meatballs at the Brooklyn Flea in Fort Greene on Saturday, August 28 from 10am to 5pm. The Brooklyn Flea menu will feature: 1) Meatballs with dipping bread and Sullivan Street Bakery dipping bread which can be purchased as a single for $4.00, a double for $6.00 or a triple for $8.00. Free toppings include grated Pecorino Romano cheese, red pepper flakes, chopped onion, roasted garlic, chopped fresh basil or banana peppers. 2) The MamaMancini Meatball sandwich with provolone cheese on Sullivan Street Bakery ciabatta for $7.00. Daniel Mancini and his meatballs were recently featured in the New York Times, the Wall Street Journal, NY Daily News and USA WEEKEND. Daniel is currently featured on the Today Show Cooking School series at http://today.msnbc.msn.com/id/3041421/ns/today-foodwine As the story goes, Daniel grew up in Bay Ride eating his Grandma Anna’s meatballs, which simmered in sauce every Sunday for hours. When he was 15, Daniel asked her to show him how to make them, since the recipe was not written down. He developed a love for cooking but went on to pioneer numerous, successful clothing businesses. But in the fall of 2007, he sold this business to fulfill another passion – meatballs. MamaMancinis Meatballs and Sunday Sauce is now a growing, grocery store and mail-order meatball. www.mamamancinis.com Press Contact: Lois Najarian O’Neill The Door 212-905-6191 Lois@thedooronline.com

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SECOND ACTS APRIL 13, 2010

A Fond Childhood Memory Inspires a MeatballEmpire

By GRACE L. WILLIAMS

(See Corrections & Amplifications item below.)

Daniel Mancini, 51, spent 25 years working in the apparel industry, before turning back to a childhood passion:meatballs.

He started his career with department-store jobs in New York City that eventually turned into managementroles. A six-month executive training program after college led him to now-defunct Gimbels department store,where he also served as a manager. Mr. Mancini held posts at a variety of other stores, like now-defunctAlexander's department store on 59th Street and Sasson Jeans before he was recruited to work in sales for ajunior collection company that launched in 1986 called Ultra Pink, where he rose through the ranks to becomepresident.

"I love the fact that it's very creative and wherever I was I always had my hand in on design," says Mr. Mancini ofthe fashion industry.

But as his career played out, Mr. Mancini began to wonder whatmight be next. It was memories of cooking alongside hisgrandmother Anna Mancini that led to a second act.

Some of Mr. Mancini's earliest memories involved helping hisgrandmother in the kitchen. As he grew up, he became Anna'sright hand, helping her shop for groceries and cook the recipesshe had memorized. At 15, he asked her to teach him exactlyhow to cook her dishes. "I just felt that if I didn't learn all therecipes, they'd be gone," he says. None of the 25 recipes usedexact measures and he never wrote them down either.

In 2008, long after Anna had died and he had made his name inthe garment industry, Mr. Mancini was looking for a new challenge. He had often cooked his grandmother'srecipes for friends, earning the nickname "Meatball Dan." It was after one such meal that he decided to create abusiness that brought the family dinners he had enjoyed as a child to people outside his social circle. In a nod tohis favorite dish, the meatball, Mr. Mancini went into business with his grandmother's recipe, creating whatbecame "Meatballs and Sunday Sauce."

4 Elbows, LLC

'Meatball Dan' Mancini

Making Meatballs a Career - WSJ.com http://online.wsj.com/article/SB1000142405270230382830457...

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At first, he wasn't sure what to do with his idea. Mr. Mancini sent an email to a local New Jersey market calledEden Gourmet (a division of Garden of Eden) about his product and was invited to bring them by. Mr. Mancinicooked up a batch of his grandmother's meatballs in his own kitchen and served them up to the manager. Afterserving the meatballs to Eden Gourmet management, Mr. Mancini knew he was on to something, but wasn'tready to quit his day job without financial backing. Once he had a working recipe, Mr. Mancini approached CarlWolf, who lived in the same central New Jersey town as he did and who is the former chief executive of AlpineLace Co., a deli cheese company, with his idea for a product that he named "MamaMancini's."

"He came to us and said he had the world's greatest meatball,"says Mr. Wolf. "And we said, 'Oh sure.' Sure enough, it was areally good product."

He worked at perfecting the recipe—which took over 18 monthsand involved turning a small scale recipe into thousands of

meatballs. Mr. Wolf then agreed to license the product from Mr. Mancini for about $1.5 million. Under terms ofthe agreement, the name MamaMancini's as well as recipes Mr. Mancini created are owned by Mr. Wolf. Mr.Mancini says that in addition to the licensing agreement, he receives royalties.

"I knew that if this was going to work, I had to make a deal with someone who was an expert," says Mr. Mancini.

After that deal was inked, Mr. Mancini quit the garment industry to focus on becoming the face of a meatballempire. He declines to disclose his salary, but says it is about half of what he made in the garment industry.

Production was moved to a 17,000 square foot factory in East Rutherford, N.J., and the meatballs started rolling.After selling the product locally in supermarkets in New York and New Jersey, in April 2009, Mr. Mancini gothis chance to go national with his product when the Martha Stewart Show featured Mr. Mancini with hismeatballs.

The attention boosted the brand enough to catch on and win distribution with well-known supermarket chains,including Whole Foods, which carries the products in 24 stores in the Northeast.

The fact that his career change also pays tribute to his grandmother makes his success twice as sweet. "When Imade this change, I was scared to death," he says. "I felt in my heart that if you do something that you love, itwill be successful."

Corrections & Amplifications

MamaMancini's, a gourmet food start-up, received $1.5 million in capital investments from investors includingCarl Wolf, former chief executive of Alpine Lace. Mr. Wolf, his partner Matt Brown and Daniel Mancini startedMamaMancini's by developing over 18 months a meatball recipe inspired by Mr. Mancini's grandmother. Thisarticle incorrectly says that Mr. Mancini received $1.5 million as part of a licensing agreement and that Mr. Wolfwas still CEO of Alpine Lace. The article also incorrectly gave the company's name as Mama Mancini, incorrectlysaid that the recipe took Messrs. Mancini and Wolf two weeks to develop and failed to note Mr. Brown'sinvolvement.

Making Meatballs a Career - WSJ.com http://online.wsj.com/article/SB1000142405270230382830457...

2 of 2 11/10/10 10:27 PM

QUICK MEALS Recipes and strategies for school night meals

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