ITALIANA
VIVE LA CUCINA
contents
table of
MEATS
SEAFOOD
EGGPLANT
APPETIZERS
PASTA FLOUR & ROLLS CHEESE
6 38 14 40
TOMATOES
OTHER PRODUCE
15 43
PESTO & SAUCE
16 44 17 50 24 52
DRESSINGS, OIL & VINEGAR
30 54
SPICES
PIZZA BOXES
DESSERTS
4
We Go We Go Straight to the Source.
Straight to the Source. Performance Foodservice’s Italian food experts source products
for our Roma® family of brands directly from Italy. We find the best aged balsamic vinegars, extra virgin olive oils, espresso, cheeses, prosciutto, and Performance Foodservice’s Italian food experts source products other authentic Italian staples and deliver them directly to your kitchen. for our Roma® family of brands directly from Italy. We find the best aged balsamic vinegars, extra virgin olive oils, espresso, cheeses, prosciutto, and other authentic Italian staples and deliver them directly to your kitchen.
The Italian Experts for Over 60 Years Our Roma brand combines more than 60 years of heritage to bring the best Italian ingredients to America. In 1951, at the age of 20, Louis G. Piancone left Corato, Italy, for the United States. In 1955, Piancone decided to pursue the true American dream and opened an Italian delicatessen in Bradley Beach, New Jersey.
Noticing a need for wholesale distribution to restaurants in the area, in 1964 he sold the retail side of his business. He moved his focus to supplying authentic Italian food to restaurants and Roma Food was born. Today Roma combines this tradition with a dedication to sourcing the best Italian products, both traditional and innovative. Roma is the leading foodservice brand for authentic Italian food and impeccable service.
ASSORTED MEAT VEAL ITEM #: BRAND DESCRIPTION PACK/SIZE 544746
PIANCONE EPICUREO
VEAL LEG CUTLET, POUNDED
40/4 OZ
296543
ROMA
INDIVIDUAL VEAL LEG CUTLETS, POUNDED
53/3 OZ
296544
ROMA
INDIVIDUAL VEAL LEG CUTLETS, POUNDED
40/4 OZ
296547
ROMA
INDIVIDUAL VEAL LEG CUTLETS, POUNDED
32/5 OZ
296550
ROMA
BREADED VEAL LEG CUTLET, LAYER PACK
20/4 OZ
296554
ROMA
INDIVIDUAL VEAL TOP CUTLETS, POUNDED
53/3 OZ
296555
ROMA
INDIVIDUAL VEAL TOP CUTLETS, POUNDED
40/4 OZ
296558
ROMA
INDIVIDUAL VEAL TOP CUTLETS, POUNDED
20/4 OZ
296556
ROMA
INDIVIDUAL VEAL TOP CUTLETS, POUNDED
32/5 OZ
296557
ROMA
INDIVIDUAL VEAL TOP CUTLETS, POUNDED
27/6 OZ
296559
ROMA
BREADED VEAL PATTY, ITALIAN STYLE; OVAL
40/4 OZ
296560
ROMA
BREADED VEAL PATTY, ITALIAN STYLE
40/4 OZ
555718
PIANCONE EPICUREO
ROASTED VEAL SHOULDER, NETTED
2/7 LB
249715
PERFORMANCE CM
FRENCHED VEAL RIB CHOP, BONE-IN
7/12 OZ
249717
PERFORMANCE CM
FRENCHED VEAL RIB CHOP, BONE-IN
6/14 OZ
249723
PERFORMANCE CM
FRENCHED VEAL RIB CHOP, BONE-IN
8/18 OZ
593431
PERFORMANCE CM
VEAL RIB CHOP, BONE-IN
6/14 OZ
249701
PERFORMANCE CM
CHOICE VEAL CHOP, BONE-IN
7/12 OZ
249703
PERFORMANCE CM
CHOICE VEAL CHOP, BONE-IN
6/14 OZ
249705
PERFORMANCE CM
CHOICE VEAL CHOP, BONE-IN
5/16 OZ
619080
PERFORMANCE CM
CHOICE VEAL LOIN CHOP, BONE-IN; FROZEN
7/12 OZ
558095
PERFORMANCE CM
VEAL LOIN CHOP, PORTERHOUSE
5/16 OZ
571165
PERFORMANCE CM
VEAL LOIN CHOP, PORTERHOUSE
14/12 OZ
544733
PIANCONE EPICUREO
2” VEAL OSSO BUCO HINDSHANK
10/1 LB
544727
PIANCONE EPICUREO
VEAL TOP ROUND LEG, CAP-OFF
2/5 LB
544727
PIANCONE EPICUREO
VEAL TOP ROUND LEG, CAP-OFF
2/5 LB
965313
PERFORMANCE CM
VEAL CHOP RACK, FRENCHED
6/16 OZ
522863 ROMA 80/20 GROUND VEAL 5/2 LB 90543 ROMA VEAL STEW MEAT, FROZEN 1/10 LB 964669 PERFORMANCE CM VEAL BONES 5/10 LB 296563 ROMA MIXED VEAL BONES 1/50 LB 544726
PIANCONE EPICUREO
VEAL LEG MARROW BONES, FROZEN
1/50 LB
HAM ITEM #: BRAND DESCRIPTION PACK/SIZE 232983
ASSOLUTI
4X6 IMPORTED HAM, FULL CUT
2/12 LB
247399
ASSOLUTI
4X6 IMPORTED HAM, FULL CUT
1/12 LB
245342
ASSOLUTI
4X6 IMPORTED HAM, FULLY COOKED
2/12 LB
CHICKEN ITEM #: BRAND DESCRIPTION PACK/SIZE 315743
ROMA
SLICED CHICKEN PHILLY STEAK, FROZEN
40/4 OZ
398993
ROMA
BONELESS CHICKEN WINGS, BREADED; FROZEN 2/4 LB
541928
ROMA
BONELESS CHICKEN WINGS, MILD; BREADED
2/5 LB
600761
ROMA
BREADED CHICKEN WINGS, SPICY; FROZEN
3/5 LB
600764
ROMA
BREADED CHICKEN WINGS; MILD; FROZEN
3/5 LB
480645
ROMA
4 OZ BREADED CHICKEN BREAST, NATURAL;
FULLY COOKED 2/5 LB 605102
ROMA
4.25 OZ ITALIAN BREADED CHICKEN BREAST,
FULLY COOKED 2/5 LB
BEEF ITEM #: BRAND DESCRIPTION PACK/SIZE 293477 ROMA SLICED PHILLY SIRLOIN STEAK 2/5 LB 242127
ROMA
SLICED PHILLY BEEF STEAK, 10% MARINATED
32/5 OZ
SAUSAGE ITEM #: BRAND DESCRIPTION PACK/SIZE 563286 ROMA SWEET ITALIAN SAUSAGE ROPE 3/3.3 LB 563293 ROMA HOT ITALIAN SAUSAGE ROPE 3/3.3 LB 563295
ROMA
SWEET ITALIAN SAUSAGE, BULK PACK
1/10 LB
563297
ROMA
HOT ITALIAN SAUSAGE, BULK PACK
1/10 LB
563305
ROMA
4/1 SWEET ITALIAN SAUSAGE LINKS
1/10 LB
563332
ROMA
4/1 HOT ITALIAN SAUSAGE LINKS
1/10 LB
7
MEATBALLS ITEM #: BRAND DESCRIPTION PACK/SIZE 231774
ROMA
1 OZ ITALIAN BEEF MEATBALL
2/5 LB
231781
ROMA
2 OZ ITALIAN BEEF MEATBALL
2/5 LB
375704
ROMA
3 OZ GOURMET BEEF & PORK MEATBALL
2/5 LB
591481
PIANCONE
1 OZ BAKED MEATBALL, NATURAL
2/5 LB
587952
PIANCONE
2 OZ BAKED MEATBALL, NATURAL
2/5 LB
587954
PIANCONE
3 OZ BAKED MEATBALL, NATURAL
2/5 LB
243966
ROMA
.5 OZ BAKED ITALIAN BEEF MEATBALL
2/5 LB
243967
ROMA
1 OZ BAKED ITALIAN BEEF MEATBALL
2/5 LB
243968
ROMA
1.5 OZ BAKED ITALIAN BEEF MEATBALL
2/5 LB
243969
ROMA
2 OZ BAKED ITALIAN BEEF MEATBALL
2/5 LB
243979
ROMA
3 OZ BAKED ITALIAN BEEF MEATBALL
2/5 LB
243980
ROMA
4 OZ BAKED ITALIAN BEEF MEATBALL
2/5 LB
298491
ROMA
1 OZ BAKED BEEF & PORK MEATBALL
2/5 LB
298483
ROMA
2 OZ BAKED BEEF & PORK MEATBALL
2/5 LB
298490
ROMA
.5 OZ BAKED BEEF & PORK MEATBALL
2/5 LB
298482
ROMA
1.5 OZ BAKED BEEF & PORK MEATBALL
2/5 LB
PIZZA TOPPINGS ITEM #: BRAND DESCRIPTION PACK/SIZE 17896
HORMEL
1” BACON TOPPING, DICED
2/5 LB
149613
HORMEL
1/2” BACON TOPPING, DICED; FROZEN
2/5 LB
235317 ROMA BEEF TOPPING 2/5 LB 579361
NATURES
ROASTED CHICKEN BREAST TOPPING,
CHOICE NO ANTIBIOTICS EVER 2/5 LB 78616
ROMA
SLICED PEPPERONI, 14 CT
1/10 LB
275727
LUIGI
SLICED FONTE PEPPERONI, 14 CT
2/10 LB
251844
ROMA
SLICED PEPPERONI, 14 CT; BULK PACK
2/12.5 LB
268853
ROMA
SLICED PEPPERONI, 16 CT
2/12.5 LB
268854
ROMA
SLICED PEPPERONI, 12 CT
2/12.5 LB
268855
ROMA
SLICED BOLD PEPPERONI, 14-16 CT
2/12.5 LB
275723
LUIGI
SLICED FONTE PEPPERONI, 14 CT
1/10 LB
455782
ROMA
GROUND ITALIAN SAUSAGE TOPPING
2/5 LB
231792
ULTIMO
HAND PINCHED ITALIAN SAUSAGE TOPPING
1/10 LB
962663
HORMEL
ITALIAN SAUSAGE TOPPING, CHUNKS
2/5 LB
231771
ASSOLUTI
SPICY SAUSAGE TOPPING
2/5 LB
620146
ROMA
VEGAN ITALIAN SAUSAGE CRUMBLES
2/5 LB
Pizza Toppings Portion PIZZA TOPPING PORTION GUIDEGuide PIZZA SIZE (INCHES) Toppings
6
8
10
12
14
16
18
L
M
H
L
M
H
L
M
H
L
M
H
L
M
H
L
M
H
L
M
H
0.75
1.25
1.75
1.25
2
2.75
2
3
3.5
3
4
5
3.75
5.75
7.5
4.75
7
9
6
8.25
10.25
Cheese (oz)
1
1.25
1.75
1.5
2
2.75
2.5
3.25
4.5
4
6
7.5
5.75
7
9.25
7.25
10.5
14
7.5
12
15.5
Pepperoni (slices)
4
5
8
5
8
12
8
16
20
16
20
28
20
28
40
24
40
48
32
48
64
Pepperoni (oz)
0.25
0.33
0.5
0.33
0.5
0.75
0.5
1
1.25
1
1.25
1.75
1.25
1.75
2.5
1.5
2.5
3
2
3
4
Cooked Sausage (oz)
0.75
1
1.5
1.25
2
2.5
2
3
4
3
4.5
5.75
4
6
8
5.25
7.75
10.5
6.5
10
13.25
Raw Sausage (oz)
1
1.25
2
1.5
2.5
3.25
2.5
4
5.25
4
6
7.5
2.25
8
10.5
7
10.5
14
8.5
13.25
17.5
Cooked Beef (oz)
0.75
1
1.5
1.25
2
2.5
2
3
4
3
4.5
5.75
4
6
8
5.25
7.75
10.5
6.5
10
13.25
1
1.5
2
1.75
2.75
3.5
2.75
4
5.5
4
6
7.75
5.5
8
10.5
7
10.5
14
8.75
13.5
17.75
Bacon Topping (oz)
0.25
0.5
1
0.5
1
1.5
1
1.5
2.25
1.5
2.5
3.5
1.75
3.5
4.25
2.25
4.25
6.25
3.25
6
7.5
Canadian-Style Bacon (oz)
0.25
0.33
0.5
0.33
0.5
0.75
0.5
1
1.25
1
1.25
1.75
1.25
1.75
2.5
1.5
2.5
3
2
3
4
Diced Ham (oz)
0.75
1
1.5
1.25
2
2.5
2
3
4
3
4.5
5.75
4
6
8
5.25
7.75
10.5
6.5
10
13.25
Genoa Salami (oz)
0.25
0.33
0.5
0.33
0.5
0.75
0.5
1
1.25
1
1.25
1.75
1.25
1.75
2.5
1.5
2.5
3
2
3
4
Chicken Strips (oz)
0.75
1
1.5
1.25
2
2.5
2
3
4
3
4.5
5.75
4
6
8
5.25
7.75
10.5
6.5
10
13.25
Meatballs (oz)
0.75
1
1.25
1.25
2
2.25
2
2.5
3.5
2.5
3.75
5
3.5
5
6.75
4.5
6.75
8.75
5.5
8.5
11
Taco Meat Crumbles (oz)
0.75
1
1.5
1.25
2
2.5
2
3
4
3
4.5
5.75
4
6
8
5.25
7.75
10.5
6.5
10
13.25
Chorizo Crumbles (oz)
0.75
1
1.5
1.25
2
2.5
2
3
4
3
4.5
5.75
4
6
8
5.25
7.75
10.5
6.5
10
13.25
Shredded Beef (oz)
0.75
1
1.5
1.25
2
2.5
2
3
4
3
4.5
5.75
4
6
8
5.25
7.75
10.5
6.5
10
13.25
Andouille (slices)
3
4
5
3
5
8
5
11
13
11
13
19
13
19
27
16
27
32
21
32
43
Anchovy (pc)
2
3
4
3
4
6
4
6
8
7
8
10
9
10
12
11
13
16
13
16
18
Peppers (oz)
0.5
1
1.5
1
1.5
2
1.5
2.25
3
1.75
2.75
4.25
2.5
4
5.25
3.25
5.75
7.5
4.75
8
11.5
Onions (oz)
0.5
1
1.5
1
1.5
2
1.5
2.25
3
1.75
2.75
4.25
2.5
4
5.25
3.25
5.75
7.5
4.75
8
11.5
Canned Mushrooms (oz)
0.75
1.25
1.75
1
1.75
2.25
1.25
2.25
3.5
1.5
3
4.5
2.25
4.5
7.25
4.25
6
8.5
4.75
7.25
11
Fresh Sliced Mushrooms (oz)
0.25
0.5
0.75
0.5
0.75
1
0.75
1.25
2
1
1.75
2.75
1.5
2.75
3.75
1.75
2.75
4.75
2.75
4.75
7.5
Diced Tomatoes (oz)
0.75
1.25
1.5
1
1.75
2
1.5
2.5
3.5
2.25
3.5
5.25
2.75
4.25
6
3
5.5
8.5
3.25
6.25
10
Sliced Olives (oz)
0.5
1
1.5
1
1.5
2
1.5
2.25
3
1.75
2.75
4.25
2.5
4
5.25
3.25
5.75
7.5
4.75
8
11.5
Pineapple (oz)
0.5
1
1.25
0.75
1.25
2.25
1.5
2.75
3.5
2
3.5
5.25
2.5
4
6
3
5.5
8.25
3.5
6.25
10.5
Banana Peppers (oz)
0.75
1
1.25
1
1.5
1.75
1.25
2.25
3
2
3
4.5
2.5
3.5
5
2.5
4.75
7
2.75
5.25
8.25
Artichoke Hearts (oz)
0.5
1
1.25
0.75
1.25
2.25
1.5
2.75
3.5
2
3.5
5.25
2.5
4
6
3
5.5
8.25
3.5
6.25
10.5
Corn (oz)
0.75
1
1.25
1
1.5
1.75
1.25
2.25
3
2
3
4.5
2.5
3.5
5
2.5
4.75
7
2.75
5.25
8.25
Black Beans (oz)
0.75
1
1.25
1
1.5
1.75
1.25
2.25
3
2
3
4.5
2.5
3.5
5
2.5
4.75
7
2.75
5.25
8.25
Pizza Sauce (oz)
Raw Beef (oz)
Square Inches
28
50
79
113
154
201
254
L=Light, M=Moderate, H=Heavy Numbers are generally rounded to the nearest Âź oz. Guide from Choosing the Right Toppings for Your Pizza, Version 3.0, developed and published by PizzaMarketplace.com in collaboration with Burke Corporation. The publication is free and available by downloading it from the Pizza Toppings Research Center on www.PizzaMarketplace.com.
9
DELI MEATS for charcuterie
ITEM #: BRAND DESCRIPTION PACK/SIZE 592695
LEVONI
DRY CURED HOT CAPICOLA, HALF
1/2 LB
589217
FIORUCCI
HOT CAPICOLA, PRE-SLICED
12/16 OZ
3882 FIORUCCI HOT CAPICOLA 2/5-7 LB 332320 FIORUCCI HOT CAPICOLA 1/5-7 LB 232345
MARGHERITA SUPREME HOT CAPICOLA
2/5.3 LB
476547
LEVONI
IMPORTED MORTADELLA WITH PISTACHIO NUTS 2/11# AV
592683
LEVONI
IMPORTED MORTADELLA WITH PISTACHIO NUTS 1/11# AV
520893 ROMA PANCETTA 3/4 LB 562767 ROMA PANCETTA 1/4 LB 885612
FIORUCCI
ITALIAN PANCETTA, DICED
5/2 LB
571087
LEVONI
SMOKED PANCETTA, HALF; FULLY COOKED
2/3.3 LB
592694
LEVONI
SMOKED PANCETTA, HALF; FULLY COOKED
1/3.3 LB
322744
HORMEL
CHOICE NATURAL PEPPERONI, SLICED
1/10 LB
50445
CARANDO
3.5” GRANDE PEPPERONI, WHOLE
3/6 LB
325651 CARANDO PEPPERONI, BULK 1/10 LB 414286
MARGHERITA SLICED PEPPERONI, 12 CT
2/12.5LB
316592 MARGHERITA SLICED PEPPERONI, 16-18 2/12.5LB 467565
LEVONI
ROASTED PORK PORCHETTA, SEASONED
2/7.7# AV
592669
LEVONI
ROASTED PORK PORCHETTA, SEASONED
1/7.7# AV
301739 ROMA RESERVE PROSCIUTTO 1/10 LB 880298 FIORUCCI SLICED PROSCIUTTO 12/1 LB 301751 ROMA PROSCIUTTO HALVES 2/5-6# AV 325982 ROMA PROSCIUTTO HALVES 1/5-6# AV 232994 PIANCONE PROSCIUTTO DI PARMA 1/14 LB 567278
LEVONI
PROSCIUTTO DI PARMA, BONELESS
2/15 LB
592693
LEVONI
PROSCIUTTO DI PARMA, BONELESS
1/15 LB
520894 ROMA GENOA SALAMI 2/7 LB 541688 ROMA GENOA SALAMI 1/7 LB 917358 FIORUCCI SLICED GENOA SALAMI 4/2.5 LB 597120 LEVONI SAN GENNARO SALAMI 1/2.9 LB 593642 LEVONI RUSTICO SALAME CHUB 1/7 OZ 67600 FIORUCCI SOPPRESSATA SALAMI 3/8 LB 332321 FIORUCCI SOPPRESSATA SALAMI 1/8 LB 538539
LEVONI
PICCANTE SALAMI SCHIACCIATA
4/2 LB
592684
LEVONI
PICCANTE SALAMI SCHIACCIATA
1/2 LB
538544 LEVONI MILANO SALAME 4/3.7 LB 592686 LEVONI MILANO SALAME 1/3.7 LB 928844
ALFRESCO
SWEET ITALIAN CHICKEN SAUSAGE, FROZEN
2/2.5 LB
597118
LEVONI
COTECHINO MODENA SAUSAGE, FULLY COOKED 1/17.5 OZ
PROSCIUTTO DI PARMA the simple delicacy rich with history
Lou Piancone Roma Import Specialist You will be amazed what a pig’s hind leg goes through and how long it takes to get it to this delicate and delicious treat. Let’s begin by saying that the word prosciutto does mean ham in Italian but is believed to stem from Latin; pro + exsuctus (past participle of exsugere “to suck out the moisture” or extract juices from). The modern Italian verb prosciugare means to dry thoroughly. And the term -“Prosciutto di Parma” is protected under the European Union’s Common Agricultural Policy, ensuring that only prosciutto hams made in Parma may use the term, specifically. The history of Prosciutto di Parma is vast and is one of the most well known and honored foods of the Emilia Romagna region of Italy that dates back more than 2,000 years. During classical times, hams from Parma were one of the delicacies featured on banquet tables. Now it is served on tables all over the world. A simple definition of Prosciutto di Parma is that it is an all natural cured ham that comes from the hind leg and thigh of specially bred and fed Italian pigs. The only ingredients are sea salt, the dry breeze from the hills of Parma, experience and time. The curing time can be a minimum of 13 months, up to 24 months. The result is a light pink in color, sweet, mild and tender flavor and texture with an unmistakable fragrance. The ham can be served as paper thin slices that simply melt in your mouth. Sounds simple? Well, not really, so keep reading. Piancone Prosciutto di Parma is produced by Levoni in Italy. The Levoni Company has recently celebrated a century of producing superior quality Italian Salumi along with their classic PDO Parma and San Daniele Cured Hams. With
Prosciutto as well as all of their production, Levoni uses the highest quality of all natural raw materials and follows strict quality standards & guidelines throughout all phases of their production while maintaining the traditional methodology.
Let’s Start by Saying that Quality is Traceable Prosciutto di Parma is 100% natural, with no additives or preservatives. It’s easily traceable through all stages of production and distinguished by the coveted Protected Denomination of Origin (PDO) status. Every leg is identified by its famous logo, the Ducal Crown, the final branding and last step in the identification process that not only guarantees the highest quality and authenticity, but leaves the signature of each operator. These marks on the pork legs indicate origin, processor’s identification, and the date curing began. It is visual evidence of a totally transparent quality control system.
The Animal Selection Parma Ham begins with a careful and accurate selection of specially bred Parma pigs. The specific breeds are the Large White, Landrance and Duroc pigs which are born and raised by authorized breeding farms located in 10 regions of central northern Italy. Their diet is a specially regulated blend of
11
grains, cereals and whey from Parmigiano-Reggiano cheese production ensuring a heavy pig with a moderate daily growth in an excellent state of health. By law the pigs are at least nine months old and must weigh a minimum of 340 pounds at the time of slaughter at which time the pig must be healthy, well rested and fasted for 15 hours.
Trimming The fresh ham intended for production rests for 24 hours in the cooling chamber at the abattoir (slaughterhouse), until its temperature reaches 32° F. This will help make the meat easier to trim as it is extremely important to trim the ham to it’s classic rounded shape known as a chicken drumstick. With trimming, the leg loses 24 percent of its weight in excess fat and muscle but will help with the next phase which is salting. During the trimming process, legs with even the smallest faults are discarded.
Salting Sea Salt is the only preservative used in the production. The cooled and trimmed hams are taken from the slaughterhouse to the curing house to undergo the first salting. The rind parts are treated with damp salt, while the lean parts are spread with dry salt. This is an extremely delicate operation: it must be performed on hams at the proper uniform temperature. Hams which are too cold absorb little salt, whereas hams which are not cool enough may be prone to deterioration. The ham is then placed in cold store at a temperature between 34° to 39°F with a humidity level of 80%. After a week of so-called first salting, any residual salt is cleaned off and soon after, the ham receives another light application of salt. This is known as the second salting followed by cold store for another 15 to 18 days. The exact number of days is according to its weight. At the end of the salting period, the hams experience a weight loss of approximately 4%, as the meat yields part of its humidity, slowly absorbing the salt. Careful metering will make sure that the unmistakable sweetness of Raw Parma Ham is achieved.
Resting Period A Parma Ham needs a beauty rest. In this phase the residual salt is removed and the ham is placed in a special room known as a resting chamber for 60 to 80 days in a tempera-
12
ture ranging between 34° and 41°F. During this stage the ham must breathe without excessive moistening or drying. The air in the chambers is changed frequently so the absorbed salt penetrates deeply and is uniformly distributed.
Washing and Drying After resting, the Parma Hams are washed with warm water to eliminate excess salt crystals and impurities. The hams are then dried in natural conditions, taking in the sun and the cool dry air of the Parma region. (In the winter with cold, wet or humid conditions prevail, producers use special dryers.) This process lasts approximately one week.
A simple definition of Prosciutto di Parma is that it is an all natural cured ham that comes from the hind leg and thigh of specially bred and fed Italian pigs. The only ingredients are sea salt, the dry breeze from the hills of Parma, experience and time
Pre-Curing Hung on the traditional “scalere” or racks, the hams dry naturally in large halls with windows facing each other. The windows are opened according to humidity inside the halls, as well as humidity in the climate outdoors as well as the product itself. This operation must ensure that the product dries both gradually and, as much as possible, constantly.
Greasing In the “greasing” phase, the cavity around the bare part of the bone, the uncovered muscular mass and possible chaps are covered with “sugna” or lard. This is a mix of minced pork fat with a little added salt, ground pepper and rice flour. This process is done by hand and its purpose is to protect the exposed part of the ham and to soften the superficial muscular layers to prevent the external layers drying too rapidly; it also allows for further humidity loss.
Curing In the 7th month the Parma Ham is transferred to the “cellars”, which are areas that are cooler and less ventilated than the pre-curing rooms. This is where the characteristic fragrance and taste of Raw Parma Ham is determined. Testing is then carried out at the end of the curing process, a fundamental examination based on smelling. At this stage a long, thin specialized needle that is made from a material which rapidly absorbs and then releases the product aromas is inserted at various points into the mass of muscle. The needle is then ‘sniffed’ by experts trained to recognize and assess the olfactory characteristics, to ensure that the production process is progressing well and that the special characteristic sweetness of Parma Ham is maintained.
Branding By the end of the aging period (a minimum of 12 months), the ham has lost most of its initial weight (about 28 percent), but acquired its inviting and delicate aroma. At this point an assessment by the Inspectors of the Parma Institute of Quality, will issue a quality judgment based on the appearance, color, and aroma of the final product. If the ham meets the requirements it is branded with the certification of the “Five Point Crown”. This symbol is the last step in a series which guarantees that checks have been carried out at all stages. It also bears the identification code of the firms taking part in the entire processing cycle. The Parma Ham Consortium is legally recognized, ensuring that branding truly applies the State seal, besides the guarantee of sweetness and quality, and the absolute respect of traditional methods, which is also legally ratified.
The Finishing Touches For the bone in hams, the oldest lard is removed and a fresh layer is applied, the rind is dressed using sunflower oil and carefully packed in a cardboard package. The hams that are selected to be “Boneless” are taken to the deboning room where their bones are removed by hand. The hams are then pressed, vacuum packed, netted and labeled. The finished, processed product has a high service value, because it reaches the point of sale ready to be sliced, with less work and less waste for the customer.
Now We are Ready to Slice and Eat Prosciutto should be served in ambient temperature as it will release all of its aroma and fragrance. Serving ideas are endless! Typically prosciutto is served as thin slices made from a meat slicing machine or can be sliced by hand. Hand slicing is a difficult art, but it reinforces the ancient roots of Prosciutto di Parma. Not only does it provide a different eating experience than the paper thin slices created by a machine; the ritual of hand slicing allows you to appreciate the centuries of tradition behind Parma Ham, bringing a taste of history to the product’s rich, natural savor. The slices cut from the knife follow the natural disposition of the ham’s fibers, their irregularity adding to various sensations to the palate. As it may seem uncommon, prosciutto needs some fat when sliced. A quarter to a half inch of fat (white edge) will impact and balance the flavor of this old world delicacy. Let me conclude by saying we sometimes take things in life for granted that seem so simple and very accessible, but not really know what goes into producing or getting them from point A to point B. We have all been somewhere and ate a simple slice of delicious Parma Ham and I’m sure that you had no idea what goes into this precious delicacy.
13
SEAFOOD OCTOPUS & SQUID ITEM #: BRAND DESCRIPTION PACK/SIZE 462432
PESFASA
WHOLE RAW OCTOPUS, 2-4; CLEAN TRAY
1/28 LB
462522
PESFASA
WHOLE RAW OCTOPUS, 4-6; CLEAN TRAY
1/28 LB
462523
PESFASA
WHOLE RAW OCTOPUS, 6-8; CLEAN TRAY
1/33 LB
573483
ARISTA
SPANISH OCTOPUS TENTACLES, COOKED; FROZEN 1/10 LB
414519
ROMA
SQUID RINGS & TENTACLES, FROZEN
4/2.5 LB
417208
LUIGI
SQUID TUBES & TENTACLES, FROZEN
4/2.5 LB
414523
ROMA
SQUID RINGS & TENTACLES, FROZEN
4/2.5 LB
414524
ASSOLUTI
3-5” SQUID TUBES & TENTACLES, FROZEN
4/2.5 LB
414511
ROMA
4-6” SQUID TUBES & TENTACLES, FROZEN
4/2.5 LB
414520
ROMA
4-6” SQUID TUBES & TENTACLES, FROZEN
4/2.5 LB
414551
ASSOLUTI
SQUID RINGS & TENTACLES, FROZEN
4/2.5 LB
586028
ROMA
ILLEX SQUID RINGS & TENTACLES, FROZEN
4/2.5 LB
586018
ROMA
ILLEX SQUID TUBES & TENTACLES
4/2.5 LB
586029
ROMA
ILLEX SQUID RINGS, FROZEN
4/2.5 LB
586027
ROMA
ILLEX SQUID TUBES, FROZEN
4/2.5 LB
414505
ASSOLUTI
3-5” SQUID TUBES, FROZEN
4/2.5 LB
414517
ROMA
4-6” SQUID TUBES, FROZEN
4/2.5 LB
414522
ROMA
4-6” SQUID TUBES, FROZEN
4/2.5 LB
414552
LUIGI
5-7” SQUID TUBES, FROZEN
4/2.5 LB
444323
ROMA
BREADED CALAMARI RINGS & TENTACLES
5/2 LB
237854
PANAPESCA
CALAMARI, CLAM, CUTTLEFISH, OCTOPUS
& SHRIMP SEAFOOD MEDLEY 10/1 LB
CLAMS ITEM #: BRAND DESCRIPTION PACK/SIZE 84771 ROMA WHOLE BABY CLAMS 24/10 OZ 320682
ROMA
OCEAN CLAMS, CHOPPED
12/51 OZ
233830 ROMA SEA CLAMS, CHOPPED 12/51 OZ 326711
EMPIRES TREASURE CHOPPED SEA CLAMS
2/5 LB
320680
ROMA
12/51 OZ
HAND SHUCKED SEA CLAMS, CHOPPED
320676 ROMA SEA CLAM JUICE 12/46 OZ 284152 ROMA OCEAN CLAM JUICE 12/46 OZ 377183 PACKER ESCARGOT IN SHELL 2/72 CT
14
859737
EMPIRES TREASURE WHOLE BLACK MUSSELS, POLISHED
10/1 LB
888874
EMPIRES TREASURE 10-20 DRY SCALLOPS, IQF; USA
2/5 LB
582164
BAJA GOLD
60-80 BAY SCALLOPS, IQF; MEXICO
2/5 LB
34866
LAMONICA
NORTHERN CONCH SCUNGILLI, FULLY COOKED 12/29 OZ
SHRIMP ITEM #: BRAND DESCRIPTION PACK/SIZE 421121
BAY WINDS
26-30 WHITE SHRIMP RAW, PEELED &
DEVEINED WITH TAIL-OFF 5/2 LB 421098
BAY WINDS
21-25 WHITE SHRIMP RAW, PEELED &
DEVEINED WITH TAIL-OFF 5/2 LB 421091
BAY WINDS
16-20 WHITE SHRIMP RAW, PEELED &
DEVEINED WITH TAIL-ON; FROZEN 5/2 LB
ANCHOVIES & SMELT ITEM #: BRAND DESCRIPTION PACK/SIZE 322879
ROMA
ANCHOVIES IN OLIVE OIL
12/28 OZ
363198
ROMA
ANCHOVIES IN OLIVE OIL
1/28 OZ
975449 PACKER SMELTS, FROZEN 12/1 LB
FEATURED RECIPE:
EGGPLANT CAPONATA INGREDIENTS:
coarsely chopped •
1 cup onion(s), diced and coarsely
•
1 /2 tbsp. basil, fresh
•
1 /2 tbsp. Roma® Capers , drained
•
1 cup celery, diced and coarsely chopped
•
1 1/2 tbsp. parsley, fresh, finely chopped
•
1 large eggplant
•
2 tbsp. Roma Red wine Vinegar
•
1 garlic, clove(s), minced
•
Salt and pepper, to taste
•
1 /2 cup Piancone imported Italian Toma-
•
1 tbsp. sugar
toes , Drained and coarsely chopped
•
1 tbsp. Roma® Tomato Paste
•
•
1
chopped
1
1
/4 cup Piancone® Oil, Olive, Extra Virgin
1
12 olives green and black, pitted and
INSTRUCTION: 1.
With a pinch of salt toss eggplant and let stand for 20 minutes then pat dry (This removes the bitterness).
2. Mix 1: Heat 2 tablespoons of olive oil add celery until soften, they add onions until soft. Add in garlic, set aside and let cool. 3. Mix 2: In another pan heat 2 tablespoons of extra virgin olive oil and add eggplant, softly stirring them and cooking until lightly golden brown in appearance and softened …. set aside. 4. Mix 3: Add tomatoes, tomato paste, olives, capers and cook for about 10 -12 minutes. 5. Mix 1, 2 and 3 then add vinegar, parsley, basil, sugar, salt and pepper. Mix gently. Along with any optional items. this can be served as a dip or served on top of prepare toast/ baguette slice(s) and garnish with parsley and basil.
EGGPLANT & ASSORTED APPETIZERS
EGGPLANT ITEM #: BRAND DESCRIPTION PACK/SIZE 275148
ROMA
3/8” BREADED EGGPLANT CUTLETS, ROUND
2/5 LB
275149
ROMA
3/8” BATTERED EGGPLANT CUTLETS, ROUND
2/5 LB
275157 ROMA 1/4” BATTERED EGGPLANT 1/10 LB 275161
ROMA
3/8” BATTERED EGGPLANT FRIES
2/5 LB
290873 ROMA 1/4” BREADED EGGPLANT 1/10 LB 275158
ROMA
1/4” EGG WASH EGGPLANT
1/10 LB
527181
ROMA
SKINLESS EGGPLANT ROLLETTES, FROZEN
1/12 LB
428093 PACKER CHOICE EGGPLANT 1/18 CT 259149 PEAK FRESH EGGPLANT 1/3 CT
APPETIZERS ITEM #: BRAND DESCRIPTION PACK/SIZE
16
545237
STUFFED FOODS FONTINA ARANCINI 198/.75 OZ
545254
STUFFED FOODS SAUSAGE ARANCINI 198/.75 OZ
233029
ROMA
HOT CHERRY PEPPERS, STUFFED
1/5 LB
141348
ROMA
STUFFED CHERRY PEPPERS, SWEET
1/5 LB
416111
ROMA
MACARONI & CHEESE BITES
6/3 LB
545242
STUFFED FOODS FONDUTA MAC N CHEESE BITES
198/.75 OZ
339254
ENTICE BASICS BATTERED MOZZARELLA CHEESE STICKS
6/2 LB
339255
ENTICE BASICS BREADED MOZZARELLA CHEESE STICKS
6/2 LB
416103
ROMA
BATTERED MOZZARELLA CHEESE STICKS
6/2 LB
416070
ROMA
BREADED MOZZARELLA CHEESE STICKS
6/2 LB
416079
ROMA
WHOLE BATTERED MUSHROOMS
6/2 LB
416049 ROMA WHOLE BREADED MUSHROOMS 6/2 LB
RAVIOLI, SACCHETTI & TORTELLINI ITEM #: BRAND DESCRIPTION PACK/SIZE 231686
ROMA
JUMBO CHEESE RAVIOLI, PRECOOKED
3/4 LB
616871
PIANCONE EPICUREO
BRAISED SHORT RIB RAVIOLI
2/3 LB
616875
PIANCONE EPICUREO
BUTTERNUT SQUASH & PUMPKIN RAVIOLI
2/3 LB
616862
PIANCONE EPICUREO
FIVE CHEESE RAVIOLI, LARGE HEXAGON
2/3 LB
79876 ROMA BREADED FOUR CHEESE RAVIOLI 2/5 LB 406034
LILLY’S PASTA
RICOTTA CHEESE STUFFED RAVIOLI, ROUND
2/3 LB
616873
PIANCONE EPICUREO
LARGE LOBSTER RAVIOLI, SUNFLOWER SHAPED 2/3 LB
616868
PIANCONE EPICUREO
MEDITERRANEAN ROASTED VEGETABLE
RAVIOLI, LARGE 2/3 LB 487932
PIANCONE
SMOKED MOZZARELLA RAVIOLI, ROUND
2/3 LB
616877
PIANCONE EPICUREO
SAUSAGE & BROCCOLI RAVIOLI
2/3 LB
487883
PIANCONE
SPINACH & RICOTTA RAVIOLI, ROUND
2/3 LB
616861
PIANCONE EPICUREO
WILD PORCINI MUSHROOM RAVIOLI
2/3 LB
617153
PIANCONE EPICUREO
GORGONZOLA & PEAR SACCHETTI
2/4 LB
942232
CARLA’S PASTA
SIX CHEESE SACCHETINI PASTA,
FULLY COOKED 2/2.5 LB 454296 ROMA GOURMET CHEESE TORTELLINI 2/5 LB 454378 ROMA GOURTMET TRI-COLOR TORTELLINI 12/1 LB 454390 ROMA GOURMET CHEESE TORTELLINI 12/1 LB 260052 ROMA PRECOOKED MEAT TORTELLINI 12/1 LB
GLUTEN FREE PASTA ITEM #: BRAND DESCRIPTION PACK/SIZE 479380
ROMA
FULLY COOKED FUSILLI, GLUTEN FREE
12/8 OZ
479381
ROMA
FULLY COOKED PENNE, GLUTEN FREE
12/8 OZ
432435
LILLY’S PASTA
MAFALDA PASTA, GLUTEN FREE; FROZEN
6/1 LB
432436
LILLY’S PASTA
RIGATONI PASTA, GLUTEN FREE; FROZEN
6/1 LB
PASTA
ASSORTED PASTA IMPORTS ITEM #: BRAND DESCRIPTION PACK/SIZE 233289
PIANCONE
IMPORTED CAPELLINI, #1
20/1 LB
267999
ROMA
IMPORTED FARFALLE, TFF
2/10 LB
267994
ROMA
IMPORTED LINGUINE, TFF
2/10 LB
233297
PIANCONE
IMPORTED LINGUINE, #11
20/1 LB
326279
PIANCONE
IMPORTED PENNE RIGATE, #49
2/10 LB
245939
PIANCONE
IMPORTED PENNE RIGATE, #49
20/1 LB
268001
ROMA
IMPORTED RIGATONI, TFF
2/10 LB
267984
ROMA
IMPORTED SPAGHETTI, TFF
2/10 LB
267996 ROMA IMPORTED ZITI, TFF 2/10 LB
DRY PASTA ITEM #: BRAND DESCRIPTION PACK/SIZE 233334
ASSOLUTI
MEDIUM PASTA SHELLS, BULK PACK
2/10 LB
251736
ASSOLUTI
10” ANGEL HAIR CAPELLINI
2/10 LB
251642 ASSOLUTI CAVATAPPI PASTA 2/10 LB 251636
ASSOLUTI
1/4” EGG NOODLES
2/5 LB
251646 LUIGI 1/4” EGG NOODLES 2/5 LB 251635
ASSOLUTI
1/2” EGG NOODLES
2/5 LB
251644 LUIGI ELBOW MACARONI 2/10 LB 251734
ASSOLUTI
ELBOW MACARONI, HEAVY WALL
3/10 LB
251637
ASSOLUTI
FARFALLE BOW TIES
2/10 LB
251735 ASSOLUTI 10” FETTUCINI 2/10 LB 233293
PIANCONE
DRY POTATO GNOCCHI
12/500 GM
251641
ASSOLUTI
10” LASAGNA, RIBBED
12/1 LB
233389
ASSOLUTI
10” LINGUINE, BULK PACK
2/10 LB
553568
PIANCONE
ARBORIO SUPERFINO RISOTTO RICE
4/11 LB
233367
ASSOLUTI
PENNE RIGATE, BULK PACK
2/10 LB
235758 LUIGI PENNE RIGATE 2/10 LB
18
233339
ASSOLUTI
ROTINI, BULK PACK
2/10 LB
233341
ASSOLUTI
TRI-COLOR ROTINI, BULK PACK
2/10 LB
233349
ASSOLUTI
RIGATONI, BULK PACK
2/10 LB
233386
ASSOLUTI
10” SPAGHETTI, BULK PACK
2/10 LB
256747
LUIGI
10” SPAGHETTI, BULK PACK
2/10 LB
233384
ASSOLUTI
10” THIN SPAGHETTI
2/10 LB
233378
ASSOLUTI
20” THIN SPAGHETTI, BULK PACK
1/20 LB
DRY PASTA - CONT. ITEM #: BRAND DESCRIPTION PACK/SIZE 487565 ROMA SPAGHETTINI PASTA 2/10 LB 486864 ROMA SPAGHETTINI PASTA 20/1 LB 551710
PIANCONE
SPIRAL TRI-COLOR PASTA
2/10 LB
79163 ASSOLUTI ZITI PASTA 2/10 LB
FROZEN PASTA ITEM #: BRAND DESCRIPTION PACK/SIZE 431633
LILLY’S PASTA
PLAIN ANGEL HAIR PASTA, FROZEN
3/3 LB
616897
PIANCONE
BUCATINI PASTA, 27-29 PORTION
3/3 LB
EPICUREO 447998
LILLY’S PASTA
EXTRUDED FUSILLI PASTA, FROZEN
2/3 LB
616899
PIANCONE
GARGANELLI PASTA, 19-20 PORTION
2/3 LB
EPICUREO 391169
LILLY’S PASTA
GEMELLI PASTA, SHORT
2/3 LB
391213
LILLY’S PASTA
POTATO GNOCCHI
2/4 LB
406068
LILLY’S PASTA
LASAGNA SHEET
1/10 LB
231582 ROMA FLAT SHEET LASAGNA 1/10 LB 616887
PIANCONE
SQUID INK ILNGUINE, 27-29 PORTION
3/3 LB
EPICUREO 426633
LILLY’S PASTA
LINGUINE PASTA, FROZEN
3/3 LB
616890
PIANCONE
PAPPARDELLE PASTA, 27-29 PORTION
3/3 LB
EPICUREO 865401
CARLA’S PASTA SHRIMP SCAMPI RAVIOLI, FROZEN
2/2.5 LB
964156
CARLA’S PASTA VEGAN RAVIOLI, FROZEN
4/2 LB
428442
LILLY’S PASTA
TAGLIATELLE PASTA, FROZEN
3/3 LB
616902
PIANCONE
TROMBETTE PASTA, 19-20 PORTION
2/3 LB
ZITI PASTA, SHORT
2/3 LB
EPICUREO 391164
LILLY’S PASTA
Getting To Know Our Pasta DURUM WHEAT Durum wheat is the type of wheat used specifically for all quality pasta products. It is prized for its rich amber color and high gluten levels. Gluten is the protein in the wheat that provides excellent bite and texture. Durum is the hardest of all wheat. By definition durum wheat must contain 95% durum by weight. The quality of the wheat used is the number one factor affecting pasta quality. Durum wheat has a very small growing region. Canada produces 5 times more durum wheat than the U.S. 99% of all Durum on the continent comes from North Dakota, South Dakota, Minnesota and Montana in the U.S. and Alberta, Saskatchewan & Manitoba in Canada. Durum wheat accounts for only 5% of the wheat grown worldwide. Most of the durum grown today is amber durum, the grains of which are amber-colored and larger than those of other types of wheat. Its high protein content and gluten strength make durum the best choice for pasta.
olina is coarse in texture. Semolina is the inner, granular, starchy endosperm of durum wheat (not yet ground into flour) used to make some pasta products. The particles are mostly between 0.25 and 0.75 mm in diameter. The same texture as farina cereal. Durum semolina flour is finely ground. Durum flour has the typical wheat flour texture you are accustomed to, but with a brighter, amber color. To produce semolina is passed through a typical roller mill process until it reaches the fineness desired.
Where did pasta originate? Records show the Chinese eating pasta as early as 5,000 B.C. Contrary to popular belief, Marco Polo did not discover pasta. There’s evidence suggesting the Etruscans made pasta as early as 400 B.C. Pasta (as we know it), is first found recorded in food history in Sicily. Brought there by Arab invaders in the 9th century as it was found to be a food staple with long shelf life when dried. In the 13th century, the Pope set quality standards for pasta. It was disbursed throughout the world during the great explorations of the 13th and 14th centuries. (It held up well on ship voyages!) Pasta made its way to the New World through the English, who discovered it while touring Italy. Thomas Jefferson is credited with introducing macaroni to the United States in 1789 when he returned home after serving as ambassador to France. It was not until the 1700’s that tomato sauce was included with spaghetti in Italian kitchens. The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega.
PASTA DEMOGRAPHICS Which part is used for making pasta? Durum has a yellow endosperm, which gives pasta its golden amber color. When it is milled, the endosperm is “chipped” into a granular product called “semolina”. Sem-
20
According to The American Pasta Report, among the reasons cited for pasta’s increased popularity are its nutritional value, taste and convenience. 84% of consumers consider pasta to be a healthy food and an important part of a well-balanced diet. 77% of Americans eat pasta at least
PASTA NUTRITION once a week. 33% of Americans eat pasta three or more times a week. 44% of health conscious Americans are eating more pasta today than five years ago. Northeasterners are more likely to consume pasta on a weekly basis. 84% versus 81% nationally. Southerners are less likely to eat pasta regularly. 70% versus 81% nationally. The most dramatic increase in pasta consumption overall has been in the South where 42% of Southerners are eating more pasta today than they were five years ago. Residents from the Northeast and the West are true pasta fans. One in five residents report serving pasta three or more times a week. The average American consumes 20 lbs. of pasta annually. This makes it the 6th highest food per capita in the country. 24% of the global consumption of pasta is by Americans – the largest of any country in the world. Americans consume 6 billion pounds of pasta each year. The United States produces 4.4 billion pounds of pasta annually, making it the second largest pasta-producing nation. (Over 80% of which is produced domestically.)
Nutrition Comparison
“Healthy Pasta Meals Scientific Consensus Statement & Signatories.” IV World Pasta Congress agreed in Rio de Janeiro, 26 October, 2010 that pasta is a key component of many of the world’s traditional healthy eating patterns. Such as the scientifically-proven Mediterranean Diet. Traditional dietary patterns confer greater health benefits than current Western dietary patterns. At a time when obesity and
(1/2 cup)
(1/2 cup)
Rice
Tortilla
98
111
67
20.0
25
12.8
Protein, g
3.4
2.1
2.1
Fat, g
0.5
0.1
1.1
Cholesterol, mg
0.0
0.0
0.0
Fiber, g
1.0
0.0
1.0
Sodium, mg
0.7
300
53
Iron
1.0
0.9
1.4
Zinc, mg
0.4
0.0
0.43
60.0
0.0
6.0
1.2
1.1
1.5
Riboflavin, mg
0.07
0.0
0.14
Thiamin, mg
0.14
0.12
0.2
Calories Carbohydrates, g
Folic Acid (Folate), mCg Niacin, mg
Pasta
People often complain about the health benefits and relative boring nature of pasta. Often saying things like it makes you fat, it is full of empty calories, it takes a lot of work to be turned into a meal and it’s low in novelty and innovation versus bread! However, on the contrary pasta is an excellent source of folic acid, when fortified, low in calories & sodium, comes in many shapes (as many as 350 to 600), tastes great, adds variety to the diet and is a convenient food making it a great “every day” product. What makes a good “every day” product? Pasta is satiating, nutritious, pleasurable, simple, accessible and desirable. Pasta is a great all-around food that can be part of a healthy diet.
(1)
21
Diabetes are rising around the world, pasta meals and other low glycemic foods may help control blood sugar and weight especially in overweight people. Glycemic index is one of many factors that impact the healthfulness of foods. Pasta is an affordable healthy choice available in almost all societies. Promoting the afford ability and accessibility of pasta meals can help overcome the misconception that healthy foods are too expensive. Pasta meals are enjoyed in cultural traditions worldwide, as they are versatile and easily adaptable to national / regional seasonal ingredients.
The Benefits of Enriched Grains The mandatory fortification of enriched grains with folic acid, ordered by the FDA in 1996, has reduced the incidence of neural tube defects like spina bifida by 25-35 percent. This notable achievement recently led the U.S. CDC to name
folic acid fortification “one of the greatest public health achievements in the last decade.” In addition to promoting the growth of healthy babies, folic acid has also been linked to decreased risk of heart disease, high blood pressure, Alzheimer’s disease and some cancers. Data also shows that folic acid has lowered stroke mortality in the US and Canada where fortification is mandated. A serving of enriched pasta supplies about 25 percent of the recommended daily intake of folic acid. When paired with folate-rich foods like black beans and spinach, a pasta meal could easily supply nearly three-quarters of your daily folic acid requirements. Pasta meals are a great foundation for a healthy diet, good source of key vitamins and minerals. It is also a good source of protein that is easy to prepare and enjoy and is economical & versatile.
Pasta Has A Low Glycemic Index Glucose (100)
WHOLE WHEAT BREAD (69)
Potatoes (93) White Bread (70) Oat, Bread & Oatmeal (65)
Basmati Rice (58) All Bran™ Cereal (51) Orange, Apple & Pear (38 -44)
Pasta (40)
Lentils (30) Barley, Coarse, Bread (27) Cherries (22) Dried Chickpeas (10)
22
Common Pasta TERMS Whey
Lecithin
The liquid left over from curdled milk used to make cheese curds. Whey still contains a lot of protein and minerals. Acid is added to this milk to curdle the remaining protein. This will be often seen as an ingredient in Ricotta cheese. Ricotta means “to cook again� in Italian.
A particular chemical fraction from oilseeds that is made up of mono and diglycerides. This is mostly used as an anti-sticking agent.
Bromated Flour Flour which has been treated with potassium bromate, a maturing agent which promotes gluten development in dough and reduces rancidity.
Rennet A coagulant enzyme found in ruminant animals used to curdle cheese. It is extracted from the stomach lining of these animals.
Carrageenan A gum that is manufactured from seaweed and used to build viscosity in cheeses and hold water.
Locust Bean Gum A gum manufactured from Locust beans.
Guar Gum
Bleached Flour Freshly milled flour is yellowish and only gets white with age. Peroxides are added to flour to make it white so it can be sold immediately. Old flour gets whiter but also gets rancid.
Enriched Flour Niacin, iron, thiamine and riboflavin are vitamins and minerals added to the flour to improve their nutritional value.
Sodium Steroyl Lactylate Enhances the functionality of the gluten in the pasta and absorbs extra water.
Azodicarbonamide A dough conditioner used to improve dough elasticity.
Annatto, Beta Carotene, Apo-Carotenal, Yellow Corn Flour Additives used to add amber color to pasta dough for improved appearance.
A gum extracted from the Guar bean.
Xanthan Gum A gum that is excreted by Xanthomonas bacteria. Small quantities bind huge amounts of water.
23
FLOUR ITEM #: BRAND DESCRIPTION PACK/SIZE 81991
ROMA
ALL PURPOSE FLOUR, BLEACHED
1/50 LB
515096 CAPUTO AMERICANA FLOUR 1/25 KG 595176
HERITAGE OVENS
FLATBREAD CRUST FLOUR OO 12X5
48/3 OZ
231606 ASSOLUTI HIGH GLUTEN FLOUR 1/50 LB 231841 LUIGI HIGH GLUTEN FLOUR 1/50 LB 595083
ASSOLUTI
HI GLUTEN FLOUR, UNBROMATED
1/50 LB
233612 ROMA FLOUR, 12% PROTEIN 1/55 LB 294154
CAPUTO
PIZZERIA FLOUR, BLUE BAG
1/25 KG
PREPARED DOUGH ITEM #: BRAND DESCRIPTION PACK/SIZE 79006 ULTIMO PIZZA DOUGH BALL 36/12 OZ 79008 ULTIMO PIZZA DOUGH BALL 24/18 OZ 79009 ULTIMO PIZZA DOUGH BALL 22/20 OZ 81282 ULTIMO PIZZA DOUGH BALL 42/10 OZ 81402 ULTIMO PIZZA DOUGH BALL 18/24 OZ 276491 ULTIMO PIZZA DOUGH BALL 48/8 OZ 79005
ULTIMO
16” SUPREME PIZZA CRUST, RAW
18/25.5 OZ
PIZZA CRUST ITEM #: BRAND DESCRIPTION PACK/SIZE 863313
ULTRA THIN
10” ORIGINAL PIZZA CRUST, THIN
50/4 OZ
297368
ULTRA THIN
12” ORIGINAL PIZZA CRUST, FROZEN
50/5 OZ
412871
ITALCRUST
6X10” OVAL PIZZA CRUST, FROZEN
24/4.2 OZ
391834
ITALCRUST
12” PARBAKED PIZZA CRUST
16/7.6 OZ
475669
ITALCRUST
16” PARBAKED PIZZA CRUST, FROZEN
20/15.5 OZ
530727
TOP SHELL
7X12” PIZZA CRUST, WOOD GRILLED
24/1 CT
580018
TOP SHELL
14” WHITE PIZZA CRUST, GRILLED
25/9.6 OZ
585399
PIZZA GOURMET
12” WHITE PIZZA CRUST, WOOD
GRILLED 25/9 OZ 589821
TOP SHELL
10” WHITE PIZZA CRUST, WOOD
GRILLED 1/25 CT 595178
HERITAGE OVENS
16X6” TRADITIONAL FLATBREAD
CRUST 16/7.5 OZ
FLOUR & BAKED
PIZZA CRUST - CONT. ITEM #: BRAND DESCRIPTION PACK/SIZE 606830
TOP THIS
12X7” PRE-GRILLED FLATBREAD, FROZEN 36/1 EA
396579
RICHS
10” GLUTEN FREE PIZZA CRUST,
PARBAKED WITH PAN 24/7.75 OZ 564959
STILL RIDING FOODS
12” GLUTEN FREE PIZZA CRUST
602938
GILLIANS
10” CAULIFLOWER PIZZA CRUST,
24/12 IN
GLUTEN FREE 12/7 OZ 575070
RICHS
10” CAULIFLOWER PIZZA CRUST,
GLUTEN FREE 24/5.2 OZ 627913
RICHS
14” CAULIFLOWER PIZZA CRUST,
GLUTEN FREE 24/11.8 OZ
ASSORTED ROLLS ITEM #: BRAND DESCRIPTION PACK/SIZE 333122
HERITAGE OVENS
ARTISAN CIABATTA CLUSTER
20/8 CT
333126
HERITAGE OVENS
ARTISAN CIABATTA PANINI
55/4.6 OZ
242968
SIGNATURE
CIABATTA LOAF, TRANS FAT FREE
14/16 OZ
333139
ACE BAKERY
CIABATTA LUNGA BREAD
20/13.8 OZ
518511
ACE BAKERY
PARBAKED CIABATTA PICCOLO BREAD 45/3.5 OZ
249274
SIGNATURE
873831
4” SLICED CIABATTA ROLL
72/3.25 OZ
SIGNATURE
4”WHITE CIABATTA ROLL
72/4 OZ
870785
SIGNATURE
6” WHITE RUSTIC CIABATTA ROLL
72/4 OZ
862144
SIGNATURE
BASIL FOCACCIA BREAD, ROUND
60/3.5 OZ
871310
SIGNATURE
RUSTIC FOCACCIA BREAD, SQUARE
72/4 OZ
561279
EUROPEAN
GARLIC BREAD WITH BUTTERY SPREAD 12/12 OZ
291102
HERITAGE OVENS
1” GARLIC BREAD TOAST, SLICED
1/125 CT
291103
HERITAGE OVENS
8” GARLIC BREADSTICKS
1/126 CT
862126
SIGNATURE
HERB & GARLIC BREADSTICK
170/1.5 OZ
424469
ACE BAKERY
ITALIAN RUSTIC LOAF, OVAL
14/16 OZ
333140
ACE BAKERY
ROASTED GARLIC BREAD, OVAL
12/16 OZ
333754
SIGNATURE
ROSEMARY FOCACCIA BREAD, SLICED 72/3.8 OZ
573481
ACE BAKERY
HERB SCHIACCIATA FLATBREAD, MINI
573416
ACE BAKERY
MINI SCHIACCIATA FLATBREAD, SLICED 60/4.2 OZ
329663
ROMA
6” WHITE HOAGIE ROLL, UNSLICED
72/2.5 OZ
329684
ROMA
8” WHITE HOAGIE ROLL, UNSLICED
72/4 OZ
329669
ROMA
12” WHITE HOAGIE ROLL, UNSLICED
48/6 OZ
359207
ROMA
8” WHITE HOAGIE ROLL, SLICED
72/4 OZ
359215
ROMA
12” WHITE HOAGIE ROLL, SLICED
48/6 OZ
GOODS
60/4.1 OZ
Getting To Know Our FLOUR What is protein? Protein is the most common measure of the gluten content of various wheat types and the resulting flour, and is the most accepted standard for flour prices and grades.
What is gluten? Gluten is functionally important in baked goods because it forms an elastic web when mixed with water that traps gases produced during the leavening process, allowing bread to “rise.” Some products, such as cakes and pastries, call for less gluten, while others, such as crusty breads and bagels, require more gluten.
About pricing In general, higher protein/gluten levels in a flour will result in higher prices. For more information, contact your local Performance Foodservice/Roma representative.
Flour Definitions
Wheat Types
Moisture
Soft Red Winter
The amount of water present in the flour after milling, typically 14%
Ash The mineral content left after “burning” the flour sample. The highest concentration of ash is in the bran. Ash is used as a general indicator of bran content
Absorption The amount of water that will be taken up by flour to produce the desired dough consistency and performance
Patent A term used to describe lower-ash flour
Grown in the eastern United States. Low in protein. Used for flatbread, cakes, pastries and crackers
Hard Red Winter Grown in the central United States. High in protein, strong in gluten. Used for yeast breads & hard rolls
Hard Red Spring Grown in north central United States. Highest in protein. Used in yeast breads, hard rolls & noodles
Durum Grown in North Dakota and Montana. Used for production of macaroni and spaghetti
Hard White Grown primarily in Colorado and California. Used in yeast bread, hard rolls and noodles
Soft White Grown in the northwest. Low in protein. Used for flatbreads, cakes, pastries, crackers and noodles
26
Flour Grades Cake & Pastry Common applications include cakes, pastries, pie crusts and crackers. Protein: 8% - 9% Ash: 0.36% Moisture: 14% maximum
All-Purpose H&R Applications include cookies, gravies, breading, muffins, biscuits, pancakes and brownies Protein: 10% - 11% Ash: 0.52% - 0.56% Moisture: 14% maximum
Traditional Bread Common applications include pan breads, sweet doughs, yeast-raised donuts, soft rolls, danish and croissants Protein: 11% - 12.5% Ash: 0.50% - 0.54% Moisture: 14% maximum
Pizza/Hearth-Style Bread Common applications include thick-crust pizza, Kaiser rolls, hearth breads, specialty and variety breads Protein: 12.5% - 13.5% Ash: 0.52% - 0.56% Moisture: 14% maximum
High Gluten Applications include bagels, thin crust pizza, Kaiser rolls and hearth breads Protein: 13% - 14% Ash: 0.52% - 0.56% Moisture: 14% maximum
Flour Treatments Bleach Benzoyl peroxide is added to remove the natural creamy yellow color of flour, producing a whiter flour. It has no effect on the baking performance of the flour
Enrichment Nutrients (B vitamins, iron, folic acid) are added to replace that which is lost in the milling process. It has no effect on the baking performance of the flour. Potassium Bromate/Ascorbic
Acid Maturing agents improve flour’s bread-making performance. They strengthen the dough-forming properties, improve dough gas retention and increase dough volume
Malted Barley/ Fungal Alpha Amylase Provide enzymes to supplement the naturally occurring wheat enzymes. They convert starch into fermentable sugars. Yeast converts the sugars to carbon dioxide and alcohol during the fermentation process
27
Making Your Best Dough Mixing Scaling or weighing the ingredients when making dough is very important. Too much or too little of any of the ingredients will cause changes to the texture, taste, handling and browning of the finished product. When mixing dough care should be taken to make sure that enough flour is used. If too little flour is used or if there is a high moisture content to the flour or if the amount of liquid in the formula is too high, the dough will be wet, sticky and hard to handle. A good rule of thumb for the amount of liquid to use in a formula is 50% of the amount of flour by weight. For example: if you were to use 50 lbs of flour in a formula you would need at least 25 lbs of liquid for a correct formulation. If oil or other liquids are used include that amount into the calculation of the liquid needed for the formula. When the moisture content is too low the dough will be tough, dry and hard to handle. Dough needs an adequate amount of mix time to develop the gluten. If mix times are too long the dough will be mixed to the breakdown stage. This means that the gluten structure is broken which causes slack dough. Slack dough has very little life, it stretches easily and since the structure is broken, does not proof well or spring when baked. Dough that is mixed too little, will be “bucky”. This means that it will shrink back when stretched. Well mixed dough should be smooth with no lumps of flour. Old time bakers say that it should feel like a baby’s bottom. A good rule of thumb for mixing dough is to mix it to the clean-up stage; this means that the dough ball forms and it literally cleans the sides of the mixing bowl.
Handling Once mixed, the dough is given a short resting period. This allows the dough to relax which makes it easier to handle. It is then scaled and rounded into balls. In some cases the dough balls are given a light coat of oil to prevent drying. Depending upon the type of pizza, it is either placed into the retarder (refrigerator) or panned out and then refrigerated for use later. When placing dough into the retarder, make sure that there is enough space for the necessary air circulation
28
around the dough. If the dough does not cool down quickly it may over proof. If the dough is allowed to sit at room temperature for a long period of time after make-up, the heat generated during the mixing process activates the yeast causing it to proof too quickly. Once dough starts proofing quickly it is hard to control and difficult to handle. The ideal storage temperature for dough is between 34 and 40º F. After make-up, chill the dough as quickly as possible. This slows down the proofing process which extends its life. Should the outside of the dough become dry, spray with water. This will soak into the dough ball and eliminate the dryness. For easiest handling and the best finished product, dough should be room temperature before baking.
Proofing The action of yeast multiplying in the dough, and in that process, changing sugars to alcohol which release carbon dioxide. The carbon dioxide is trapped in the gluten structure causing the dough to rise or expand. When working with yeast you must remember that it is a living organism. Temperatures will effect its actions. For most yeast products, if you use a temperature above 110º F the yeast will die and the dough will not proof. Under proofed dough can be attributed to: low amounts of yeast in the formula, low water temperatures, high salt content and yeast that is too old. Dough that is underproofed is hard to stretch, has little flavor and will blister and burn when baked. This is seen even at low baking temperatures in any kind of oven. Pizza bottoms of underproofed dough will have round, black spots, and the tops will have bubbles. The solution to this problem is to allow the dough a longer time to proof or to adjust the formula or to change the handling procedures. If there is a problem with the yeast the dough may never proof. Over-proofed dough is attributed to: high yeast content, high sugar content, high water temperature, long proof times, high temperatures and old dough. Dough that is over-proofed will tear when stretched and is hard to brown. Some people feel that the flavor of over-proofed dough is unacceptable.
More Dough applications Stuffed Pizza For stuffed pizza, stretch the dough out into the pan, fill with vegetables and cheese or any desired fillings and cover with a layer of stretched out dough. Seal the edges well and poke a hole in the top. Top this with a light layer of sauce and cheese if desired, bake at 450ยบF until done (about 25 minutes). Filling for stuffed pizzas include: spinach and cheese; onions, mushrooms, green peppers and cheese; meats and cheese.
Calzones Calzones are filled pockets of plain pizza dough shaped like a half moon. The filling consists of: mozzarella, ricotta, Parmesan cheese, whole eggs, fresh chopped parsley, salt, pepper and garlic powder. Stretch out the dough into a circle making sure that it is thin. Place some of the cheese mixture in the center, fold half of the dough over the cheese mixture and seal the edges well. Poke a hole in the top of the calzone and bake until golden brown. This can be served plain or with sauce on the side. Meat fillings such as sausage and peppers, meatballs or ham may be added before reheating. In some areas of the country calzones are deep fried. If you plan to deep fry them, do not poke a hole in the calzone before frying.
Stromboli Stromboli is rolled pizza dough filled with meat, cheese and vegetables and baked. Stretch out plain pizza dough and fill with any of the following: mozzarella cheese, pepperoni, onions, green peppers, marinated vinegar peppers, sausage, mushrooms, olives or any topping that you offer for a pizza. Roll it up, like a jelly roll, sealing the edges so that nothing will leak out when baking, poke the top and bake.
29
ASSORTED CH ASSORTED BLOCKS ITEM #: BRAND DESCRIPTION PACK/SIZE 867431
BELGIOIOSO
ASIAGO CHEESE BLOCK, DELI CUT
287632
BACIO
PREMIUM MOZZARELLA CHEESE
BLOCK, LOW MOISTURE WHOLE MILK
291444
PREMIUM MOZZARELLA CHEESE BLOCK,
BACIO
2/6 LB 8/6 LB
LOW MOISTURE WHOLE MILK 1/6 LB 232144
ROMA
CLASSICO MOZZARELLA CHEESE BLOCK,
LOW MOISTURE WHOLE MILK 10/6 LB 233627
ASSOLUTI
MOZZARELLA CHEESE BLOCK, LOW
MOISTURE WHOLE MILK 8/6 LB 247126
ASSOLUTI
MOZZARELLA CHEESE BLOCK, LOW
MOISTURE WHOLE MILK 1/6 LB 211701
RAFFINATO
MOZZARELLA CHEESE BLOCK, LOW
MOISTURE WHOLE MILK 1/6 LB 299232
ROMA
MOZZARELLA CHEESE BLOCK, LOW
MOISTURE WHOLE MILK 8/6 LB 287633
BACIO
PREMIUM MOZZARELLA CHEESE BLOCK,
LOW MOISTURE PART SKIM 8/6 LB 291445
BACIO
PREMIUM MOZZARELLA CHEESE BLOCK,
LOW MOISTURE PART SKIM 1/6 LB 197498
RAFFINATO
PREMIUM MOZZARELLA CHEESE BLOCK,
LOW MOISTURE PART SKIM
211700
PREMIUM MOZZARELLA CHEESE BLOCK,
RAFFINATO
8/6 LB
LOW MOISTURE PART SKIM 1/6 LB 232134
ASSOLUTI
MOZZARELLA CHEESE BLOCK, LOW
MOISTURE PART SKIM 8/6.5 LB 490662
ULTIMO
MOZZARELLA CHEESE BLOCK, 3%
574246
ROMA
SUPER DELUXE MOZZARELLA CHEESE
8/6 LB
BLOCK 1/6# AV 249305
ROMA
SUPER DELUXE MOZZARELLA CHEESE
BLOCK 8/6# AV
30
614596
BACIO
PROVORE PROVOLONE CHEESE BLOCK 8/6 LB
632021
BACIO
PROVORE PROVOLONE CHEESE BLOCK 1/6 LB
HEESE GRATES, SHAVES & SHREDS ITEM #: BRAND DESCRIPTION PACK/SIZE 902076
BELGIOIOSO
FANCY SHREDDED ASIAGO CHEESE
4/5 LB
962495
BELGIOIOSO
FANCY SHREDDED ASIAGO CHEESE
1/5 LB
110989
ULTIMO
FANCY SHREDDED ASIAGO CHEESE
1/5 LB
232199
ULTIMO
FANCY SHREDDED PARMESAN CHEESE 1/5 LB
246296
RAFFINATO
FANCY SHREDDED PARMESAN CHEESE,
IMPORTED 1/5 LB 874103
RAFFINATO
FANCY SHREDDED PARMESAN CHEESE,
IMPORTED 4/5 LB 235408
CORAZO
FEATHER SHREDDED CHEDDAR JACK
CHEESE, REDUCED FAT 4/5 LB 211702
RAFFINATO
FEATHER SHREDDED MOZZARELLA
CHEESE, LOW MOISTURE PART SKIM
232981
FEATHER SHREDDED MOZZARELLA
PIANCONE
CHEESE, LOW MOISTURE PART SKIM
247736
FEATHER SHREDDED MOZZARELLA
PIANCONE
CHEESE, LOW MOISTURE PART SKIM
197501
FEATHER SHREDDED MOZZARELLA
RAFFINATO
1/5 LB 6/5 LB 1/5 LB
CHEESE, LOW MOISTURE WHOLE MILK 6/5 LB
232989
FEATHER SHREDDED MOZZARELLA
PIANCONE
CHEESE, LOW MOISTURE WHOLE MILK 6/5 LB
242266
FEATHER SHREDDED MOZZARELLA
ROMA
CHEESE, LOW MOISTURE WHOLE MILK 6/5 LB
247112
FEATHER SHREDDED MOZZARELLA
RAFFINATO
CHEESE, LOW MOISTURE WHOLE MILK 1/5 LB
197500
FEATHER SHREDDED MOZZRELLA
RAFFINATO
CHEESE, LOW MOISTURE PART SKIM
231843
FEATHER SHREDDED THREE CHEESE
ROMA
6/5 LB
BLEND 6/5 LB 247123
ROMA
FEATHER SHREDDED THREE CHEESE
BLEND 1/5 LB 232099
ROMA
FEATHER SHREDDED YELLOW
CHEDDAR CHEESE, MILD 4/5 LB 247122
ROMA
FEATHER SHREDDED YELLOW
CHEDDAR CHEESE, MILK 1/5 LB
GRATES, SHAVES & SHREDS ITEM #: BRAND DESCRIPTION PACK/SIZE 591818
ULTIMO
FINE SHREDDED THREE CHEESE BLEND
2/5 LB
277099
ROMA
FINE SHREDDED ASIAGO CHEESE
2/5 LB
232186
ROMA
GRATED PARMESAN CHEESE PACKETS
200/3.5 GM
232190
ROMA
GRATED PARMESAN CHEESE TUB
4/5 LB
238641
ROMA
GRATED PARMESAN CHEESE TUB
1/5 LB
246295
RAFFINATO
GRATED PARMESAN CHEESE, IMPORTED;
GLUTEN FREE 1/5 LB 874101
RAFFINATO
GRATED PARMESAN CHEESE, IMPORTED;
GLUTEN FREE 4/5 LB 246866
ROMA
GRATED PARMESAN ROMANO CHEESE
1/5 LB
231505
ROMA
GRATED PECORINO ROMANO CHEESE
4/5 LB
246912
RAFFINATO
GRATED PECORINO ROMANO CHEESE
1/5 LB
238638
ROMA
GRATED PECORINO ROMANO CHEESE
1/5 LB
874106
RAFFINATO
GRATED PECORINO ROMANO CHEESE
4/5 LB
232203
ROMA
GRATED ROMANO & PARMESAN CHEESE
4/5 LB
262910
BELGIOIOSO
CAESAR CHEESE BLEND, SHAVED
4/5 LB
267652
PIANCONE
SHAVED PARMESAN CHEESE, IMPORTED
1/5 LB
302584
BACIO
SHREDDED MOZZARELLA CHEESE, LOW
MOISTURE WHOLE MILK 1/5 LB 294204
BACIO
SHREDDED MOZZARELLA CHEESE, LOW
MOISTURE WHOLE MILK; PREMIUM 6/5 LB 294206
BACIO
SHREDDED MOZZARELLA CHEESE, LOW
MOISTURE WHOLE MILK; PREMIUM 6/5 LB 232142
ROMA
SHREDDED MOZZARELLA CHEESE, LOW
MOISTURE WHOLE MILK 6/5 LB 301028
BACIO
SHREDDED MOZZARELLA CHEESE, LOW
MOISTURE WHOLE MILK 1/5 LB 247124
ROMA
SHREDDED MOZZARELLA CHEESE, LOW
MOISTURE WHOLE MILK 1/5 LB 66848
ROMA
SHREDDED NEW ENGLAND CHEESE BLEND
571063
BACIO
SHREDDED SHARP PROVOLONE &
6/5 LB
MOZZARELLA CHEESE, WHOLE MILK 6/5 LB 197503
RAFFINATO
SHREDDED PROVOLONE & MOZZARELLA
CHEESE, LOW MOISTURE PART SKIM
337771
SHREDDED PROVOLONE & MOZZARELLA
BACIO
6/5 LB
CHEESE, PART SKIM 6/5 LB 280753
ROMA
SHREDDED WHITE CHEDDAR & MOZZARELLA
CHEESE BLEND 6/5 LB
32
249245
ROMA
VEGAN MOZZARELLA CHEESE SHREDS
250921
ROMA
VEGAN YELLOW CHEDDAR CHEESE SHREDS,
3/5 LB
GLUTEN FREE 3/5 LB
DICED 337784
BACIO
DICED MOZZARELLA CHEESE, LOW MOISTURE
WHOLE MILK; PREMIUM 6/5 LB 337786
BACIO
DICED MOZZARELLA CHEESE, LOW MOISTURE
WHOLE MILK 6/5 LB 339387
BACIO
DICED MOZZARELLA CHEESE, LOW MOISTURE
WHOLE MILK 1/5 LB 196051
ROMA
1/8” DICED MOZZARELLA CHEESE, LOW
MOISTURE WHOLE MILK 6/5 LB 337772
BACIO
DICED PROVOLONE & MOZZARELLA CHEESE,
LOW MOISTURE PART SKIM 6/5 LB 622417
BACIO
DICED WHITE CHEDDAR CHEESE BLEND
6/5 LB
LOAVES & LOGS ITEM #: BRAND DESCRIPTION PACK/SIZE 240690
BELGIOIOSO
FONTINA CHEESE LOAF, DELI STYLE
2/6 LB
256461
BELGIOIOSO
SLICED FONTINA CHEESE, STACK
12/1 LB
232215
ROMA
SUPER DELUXE PROVOLONE CHEESE LOAF
2/12 LB
307754
ROMA
SUPER DELUXE PROVOLONE CHEESE LOAF
1/12 LB
253249
PIANCONE
FRESH CAPRESE MOZZARELLA CHEESE LOAF
2/5# AV
980333
BELGIOIOSO
FRESH MOZZARELLA CHEESE, THERMO LOG
8/1 LB
338777
BELGIOIOSO
1 OZ FRESH MOZZARELLA CHEESE LOG, SLICED 12/8 OZ
875678
BELGIOIOSO
1 OZ FRESH MOZZARELLA CHEESE LOG, SLICED 8/1 LB
397845
ROMA
FRESH MOZZARELLA CHEESE LOG, THINLY
SLICED 6/2 LB
WHEELS & WEDGES ITEM #: BRAND DESCRIPTION PACK/SIZE 516538
PIANCONE
GRANA PADANO CHEESE WHEEL, IMPORTED
2/9 LB
279836
BELGIOIOSO
GRANA AMERICAN CHEESE WHEEL, QUARTER
1/18# AV
926596
BELGIOIOSO
DOMESTIC GORGONZOLA CHEESE, 1/2 WHEEL 1/8# AV
867415
BELGIOIOSO
FONTINA CHEESE, 1/2 WHEEL; TRANS FAT FREE 1/10# AV
962520
BELGIOIOSO
DOMESTIC PARMESAN CHEESE WHEEL
1/24 LB
516526
PIANCONE
PECORINO ROMANO CHEESE WHEEL
1/52 LB
516518
PIANCONE
PECORINO ROMANO CHEESE QUARTER
1/13 LB
ASSORTED CHEESE
ITEM #: BRAND DESCRIPTION PACK/SIZE
33
CRUMBLES & CURDS
ASSORTED CHEESE
ITEM #: BRAND DESCRIPTION PACK/SIZE
34
263725
ROMA
BLUE CHEESE CRUMBLES, GLUTEN FREE
4/5 LB
293659
ROMA
BLUE CHEESE CRUMBLES, GLUTEN FREE
1/5 LB
263722
ROMA
GORGONZOLA CHEESE CRUMBLES
1/5 LB
394335
BELGIOIOSO
GORGONZOLA CHEESE CRUMBLES
4/5 LB
580992
BELGIOIOSO
GORGONZOLA CHEESE CRUMBLES
1/5 LB
361663
ROMA
GREEK FETA CHEESE CRUMBLES
2/5 LB
138113
PIANCONE
FRESH MOZZARELLA CHEESE CURDS, 1/4 PIECE 1/11 LB
GENERAL ITEM #: BRAND DESCRIPTION PACK/SIZE 552137
PIANCONE
IMPORTED GRANA PADANO CHEESE
1/9 LB
361637
ROMA
GREEK FETA CHEESE, BRINE PACK
1/27 LB
361662
ROMA
GREEK FETA CHEESE, BRINE PACK
2/8 LB
407635
ROMA
GREEK FETA CHEESE, BRINE PACK
1/8 LB
416041
ROMA
2.75 OZ MANICOTTI CHEESE
7/6 CT
397846 ROMA MASCARPONE CHEESE 4/5 LB 415964 ROMA MASCARPONE CHEESE 1/5 LB 232124 ROMA MASCARPONE CHEESE 6/1 LB 374459
BELGIOIOSO
2 OZ BURRATA CHEESE BALL
6/1 LB
867318
BELGIOIOSO
4 OZ BURRATA CHEESE BALL
6/8 OZ
966721
BELGIOIOSO
FRESH MOZZERELLA CILIEGINE CHEESE
2/3 LB
138182
PIANCONE
4 OZ FRESH MOZZARELLA OVOLINI
2/3 LB
397855
ROMA
4 OZ FRESH MOZZARELLA OVOLINI
2/3 LB
876154
BELGIOIOSO
.09 OZ MOZZARELLA PEARLINI CHEESE
8/1 LB
231513
ROMA
WHOLE MILK MOZZARELLA CHEESE,
SUPER DELUXE 8/6 LB 516536
PIANCONE
PARMESAN REGGIANO CHEESE
2/9 LB
516540
PIANCONE
PARMESAN REGGIANO CHEESE
1/9 LB
465328
PIANCONE
FRESH RICOTTA CHEESE, WHOLE MILK
6/3 LB
474486
PIANCONE
FRESH RICOTTA CHEESE, WHOLE MILK
1/3 LB
232973
ASSOLUTI
RICOTTA CHEESE TUB, WHOLE MILK
6/3 LB
238644
ASSOLUTI
RICOTTA CHEESE TUB, WHOLE MILK
1/3 LB
CRISPS ITEM #: BRAND DESCRIPTION PACK/SIZE 616606
ROMA
ASIAGO CHEESE CRISPS, DIME SIZED
6/200 GM
616603
ROMA
PARMESAN CHEESE CRISPS, DIME SIZED
6/200 GM
Getting To Know Our Cheese Choosing • • • •
Cheese should have a fresh, clean appearance with no cracks or mild surface mold. Be sure the packaging is sealed properly without any openings or tears that expose the cheese. Buy cheese at a store or market where frequent shipments of fresh cheese are delivered. Check the “use by” or “sell by” dates on packaged cheese. If buying fresh cut cheese, ask the clerk how best to wrap the cheese for storage as well as how long the cheese can be kept.
Handling • • •
Clean: Because cheese easily absorbs other flavors, keep it away from other aromatic foods in the refrigerator. Cold: Refrigerate cheese between 34 and 38 degrees Fahrenheit. Covered: Cheese loses flavor and moisture when it’s exposed to air, so make sure to wrap hard cheeses, such as Parmesan, in tightly drawn plastic wrap. Soft or fresh cheeses, such as Mascarpone, are best stored in clean, airtight containers. Semi-hard cheeses, including Cheddar and Gouda, can be wrapped in plastic wrap as well as a lighter wrapping paper such as parchment.
Cutting & Trimming • Most cheese is easiest to cut when chilled. However, some hard cheeses, such as Parmesan or Asiago, cut better when they are brought to room temperature. • A chef’s knife works well for cutting most cheeses. If the cheese has a wax or rind, score it before you begin, ensuring a clean cut line. • Before eating or serving, trim off any dry edges or surface mold.
Storing • Once a cheese is opened, it’s imperative to minimize moisture loss by keeping it covered in the refrigerator. • For covering suggestions, see previous section “Handling”. • Natural and pasteurized processed cheese should last about four to eight weeks in the refrigerator, while fresh and grated hard cheese with higher moisture content should be used within two weeks. • If cheese develops surface mold, simply cut off about 1/4 to 1/2-inch from each affected side and use the remaining cheese within one week.
Freezing • • • •
Not Recommended
When freezing cheese, wrap pieces tightly in weights of one pound or less. Label and date your cheese before storing it at temperatures of about zero degrees Fahrenheit It’s best to thaw cheese in the refrigerator and use your cheese within a couple days. Freezing cheese will change the texture. Semi-soft and hard cheeses will be more crumbly while softer cheeses will separate slightly. The nutritional value will remain stable.
35
N.Y. STYLE
with Shredded Whole Milk Bacio Cheese
Holding It All Together
CHEESE BASICS
One of the most important ingredients in any pizza is the cheese. The hands down most common pizza cheese is Mozzarella. But, when it comes to choosing your perfect pizza cheese, there are a lot of things to consider. Mozzarella is Italian for "spun paste," pasta filata refers to the stretched-curd cheeses made famous in Italy, such as Mozzarella, Provolone and string cheese. Such cheeses are made using a special technique whereby the curd is given a hot whey bath, then kneaded and stretched to the desired pliable consistency (think of pulled taffy). The pasta filata process is what gives cheese the smooth, creamy texture and the stretch. But, not all pizza cheese is purely Mozzarella. We have plenty of traditional Mozzarella cheese options, fresh and low-moisture. However, we do have many cheese products that are known as "Pizza Cheese." These are Mozzarella cheeses that are specially formulated to perform better when used for pizza. Our pizza cheese is made our patented process which enables ideal melt and performance attributes across a variety of pizza cook platforms by adding functional ingredients, such as modified food starch. Can't decide which cheese to use? You can test them out and see or just go through your preferences with your Performance Foodservice - Springfield sales representative. They will be able to point you in the right direction. If you want to test it yourself, get samples and perform the following tests. Make a pie with everything the same except cheese blends and see what works best for your operation. Texture & Stretch: The cooked cheese should be properly stretchy - not too tough, but not too soft either. Mozzarella provides the best stretch on a pizza, so make sure it’s within your cheese blend. Melt: Have you ever had a pizza slice and the cheese fell off once you took a bite? You don’t want that for your pizza. Make sure the cheese doesn't become too runny or hard. Color & Browning: The color and browning is all about personal preference. It’s all about what cheese you use. Run tests to see which blend of cheese you like more. Greasiness: When you see a few puddles of grease on your pizza it’s from the fat oiling off of the cheese. This may be from a few different things: the cheese has a high fat content, the cheese is at the breaking point (old), or the oven wasn’t hot enough to fully bake the pizza.
37
TOMATOES ITEM #: BRAND DESCRIPTION PACK/SIZE 493438
ROMA
CALIFORNIA TOMATOES, DICED; IN JUICE
6/#10 CN
480642
ROMA
CALIFORNIA TOMATOES, DICED; IN PUREE
6/6.8 LB
231865
ROMA
CRUSHED TOMATOES, CONCENTRATED
6/#10 CN
362259
PIANCONE
IL FAMOSO GROUND TOMATOES, PEELED
6/#10 CN
582036
PIANCONE
ORGANIC WHOLE TOMATOES, PEELED
6/#10 CN
231869 ROMA TOMATO PASTE, 24% 6/#10 CN 233038
PIANCONE
POMODORINA TOMATO STRIPS, PEELED
6/#10 CN
81408
ROMA
SUN DRIED TOMATO HALVES
1/5 LB
231880
ROMA
SUN DRIED TOMATOES, JULIENNE CUT
1/5 LB
234437
LUIGI
UNPEELED GROUND TOMATOES, GF
6/#10 CN
232026
PIANCONE
WHOLE PEAR TOMATOES, PEELED; IN JUICE
6/#10 CN
231901
ASSOLUTI
WHOLE PEELED TOMATOES, IN JUICE
6/#10 CN
233022
PIANCONE
WHOLE PLUM TOMATOES, PEELED; IN JUICE
6/#10 CN
385598
LUIGI
WHOLE PLUM TOMATOES, PEELED; IN JUICE
6/#10 CN
878056
PEAK
ROMA TOMATOES
1/25 LB
951644
PACKER
VINE CLUSTER TOMATOES
1/11 LB
192457
PACKER
4X4 BEEF STEAK TOMATOES
1/10 LB
FEATURED RECIPE:
NO COOK TOMATO BASIL SAUCE INGREDIENTS:
INSTRUCTION:
•
1.5 tsp. black pepper, ground
1.
•
1.5 cups garlic, clove(s), sliced lengthwise
2. Add ground tomatoes to crushed plum
•
1 Luigi® Tomatoes, All in One Ground, 10-pound can(s)
•
4 oz. Peak Fresh Produce® Basil, chopped
•
2 cups Piancone® Oil, Olive, Extra Virgin
•
1 Piancone® Tomatoes, California Plum, 10-pound can(s)
•
5 tsp. salt, kosher
Coarsely crush plum tomatoes. tomatoes.
3. Poach garlic in olive oil until light golden in color. 4. Add chopped basil to garlic and cook for 30 seconds. 5. Add garlic basil olive oil mixture to tomatoes, season with salt and pepper and mix until combined.
California Fresh Packed Tomatoes Whole Peeled Tomatoes in Juice
Whole peeled tomatoes are very popular as a starter base for salsas, soups, sauces, or those recipes requiring piece identify. Packed to either the extra standard or standard USDA grading system of which the standard grade is the most popular due to price.
Diced Tomatoes in Juice
The value of diced tomatoes in Juice is in the high drain weight and usable tomato solids. The dice size of 1” X 1” X ¾” ensures excellent piece identity and chunky appearance in the finished product. To ensure dice integrity and retain their shape upon handling, salt, calcium chloride and/or citric acid is used in the production process. The benefits of using diced tomatoes in Juice are: uniformity in size of the tomato pieces, ready to use right out the can, labor saving, low in salt, fat and cholesterol.
Ground Tomatoes in Puree (unpeeled)
Ground unpeeled tomatoes in puree is a product that combines fresh California tomatoes that have been ground with a majority of the skins intact after first being washed and sorted. A topping medium of a heavy tomato puree is added and the two items are then blended through the cooking process. This item is great for any dish that wishes to present identifiable tomato particulate. The presence of skin provides a home made chunky appearance and desirable mouth feel. This is an excellent starter base for soups, stews, salsas, or any red sauce used as a topping for chicken, veal or seafood dishes.
Ground Peeled Tomatoes in Puree
This item is processed just like the ground unpeeled pear tomatoes in puree described above except for one important distinction – the tomatoes are peeled before grinding. This additional process facilitates a smooth skin free sauce.
Pear Tomato Cuts (Strips) in Puree
The value of this item, pear tomato cuts in puree, is the guaranteed yield of 75 or more ounces of California fresh packed in-season tomatoes. A random cut production process imparts a home made appearance that operators find desirable. Being low in salt, fat and cholesterol, this product is a first choice item for a healthy diet. The yield of this California fresh packed peeled tomato makes it the top value and fastest growing tomato item in the marketplace.
Whole Peeled Pear Tomatoes
in Heavy Juice with and with out fresh basil leaf added The term pear tomatoes indicates those varieties of tomatoes that have a high ratio of tomato pulp, are of an elongated shape and have a sweet flavor. Pear tomatoes are also referred to as “Roma tomatoes” and/or “Plum tomatoes”. San Marzano style pear tomatoes are the most popular. They are specific varieties of pear tomatoes that have been processed without using a firming agent which provides a soft final product that can be easily broken by hand to start a marinara sauce, pasta sauce, stews and/or other red sauces. To enhance the flavor, at least two sprigs of fresh basil are added by hand to each can.
Tomato Purees
Tomato puree is prepared by selecting mature, red varieties of pear and/or round tomatoes that have been washed, sorted, crushed, strained and concentrated to a desired solids and thickness. Tomato puree is available in specific gravities of 1.045 (light), 1.06 (heavy) and 1.07 (extra heavy). The term specific gravity and density are often used interchangeably and the two have nearly the same definition when referring to tomato puree.
Tomato Paste
Tomato paste is processed by using mature red tomatoes that are washed, sorted for quality, crushed and concentrated to a desired thickness and natural tomato soluble solids (NTSS). The tomatoes are put through a series of screening processes so as to eliminate seeds and skins. Tomato paste is concentrated to a minimum of 24% NTSS providing high yielding product that can be used in soups, stews and various red sauces.
Tomato Sauce
Tomato sauce is a blend of California fresh in-season; red varieties of tomatoes that are concentrated to a desired thickness then put through a series of screens to eliminate the skins and seeds. Various spices are added to produce a lightly spiced flavor. Tomato sauce can be used as an extender and enhance the flavor in soups, stews, red sauces and is a main ingredient in many Mexican food recipes.
39
ARTICHOKES ITEM #: BRAND DESCRIPTION PACK/SIZE 231702
ROMA
ARTICHOKE HEARTS, QUARTERED
6/88 OZ
233570
PIANCONE
ROMAN ARTICHOKES WITH STEMS
6/2 KG
238596
PIANCONE
ROMAN ARTICHOKES WITH STEMS
1/2 KG
231717
ROMA
WHOLE ARTICHOKE HEARTS, 5-7 CT
24/14 OZ
234253
ROMA
WHOLE ARTICHOKES, 30-40 CT
6/3 KG
CAPERS ITEM #: BRAND DESCRIPTION PACK/SIZE 232079
ROMA
IMPORTED CAPOTE CAPERS, LARGE
6/32 OZ
238640
ROMA
IMPORTED CAPOTE CAPERS, LARGE
1/32 OZ
232072
ROMA
IMPORTED NONPAREILLE CAPERS
6/32 OZ
246790
ROMA
IMPORTED NONPAREILLE CAPERS
1/32 OZ
MUSHROOMS ITEM #: BRAND DESCRIPTION PACK/SIZE 231797
ROMA BLANCHED MUSHROOMS, PLASTIC TUB
6/62 OZ
247115
ROMA BLANCHED MUSHROOMS, PLASTIC TUB
1/62 OZ
231791
ROMA MUSHROOM STEMS & PIECES, BLANCHED
1/20 LB
231802
ROMA 68 OZ MUSHROOM PIECES & STEMS
6/#10 CN
OLIVES ITEM #: BRAND DESCRIPTION PACK/SIZE 231866
ROMA
140-160 CT GREEN QUEEN OLIVES,
STUFFED 4/1 GA 246788
ROMA
140-160 CT GREEN QUEEN OLIVES,
STUFFED 1/1 GA 231879
ROMA
340-360 CT MANZ STUFFED OLIVES
4/1 GA
246789
ROMA
340-360 CT MANZ STUFFED OLIVES
1/1 GA
603717
ROMA
FRESH OLIVE MIX, PITTED
1/6.5 LB
231872
ROMA
IMPORTED RIPE OLIVES, SLICED
6/#10 CN
243598
ROMA
IMPORTED RIPE OLIVES, SLICED
1/#10 CN
231829
ROMA
MEDIUM RIPE OLIVES, PITTED
6/#10 CN
247007
ROMA
MEDIUM RIPE OLIVES, PITTED
1/#10 CN
ASSORT
PEPPERS ITEM #: BRAND DESCRIPTION PACK/SIZE 231199
ROMA
HOT CHERRY PEPPERS, SLICED
4/1 GA
232061
PIANCONE
FIRE ROASTED RED PEPPERS
6/#10 CN
231623
ROMA
FIRE ROASTED RED PEPPERS, TFF
12/28 OZ
528658
LUIGI
HOT BANANA PEPPER RINGS
4/1 GA
528701
ROMA
HOT BANANA PEPPER RINGS
4/1 GA
538593
ROMA
HOT BANANA PEPPER RINGS
1/1 GA
539134
LUIGI
HOT BANANA PEPPER RINGS
1/1 GA
247014
ROMA
HOT CHERRY PEPPERS, SLICED
1/1 GA
233029
ROMA
HOT CHERRY PEPPERS, STUFFED
1/5 LB
528702
ROMA
MILD BANANA PEPPER RINGS
4/1 GA
538595
ROMA
MILD BANANA PEPPER RINGS
1/1 GA
141348
ROMA
SWEET CHERRY PEPPERS, STUFFED
1/5 LB
951750
PACKER
SUNTAN PEPPERS
1/22 LB
ROOT & STEM ITEM #: BRAND DESCRIPTION PACK/SIZE 61532
PACKER
ASPARAGUS
1/11 LB
880569
PEAK
BROCCOLI FLORETS
4/3 LB
544597
PEAK
JUMBO CARROTS
1/50 LB
877277 PEAK CAULIFLOWER FLORETS 2/3 LB 389678 PEAK GREEN BEANS, SNIPPED 2/5 LB 555488
BEETOLOGY
FOODSERVICE RED BEETS
5/5.5 LB
SPECIALTY ITEM #: BRAND DESCRIPTION PACK/SIZE 932650
ANDY BOY
BROCCOLI RABE
292568
MANN’S
BROCCOLINI
75367
PACKER
ESCAROLE
951879
PACKER
RADICCHIO LETTUCE
1/20 CT
1/18 CT
1/18 CT
1/12 CT
TED PRODUCE
GARLIC ITEM #: BRAND DESCRIPTION PACK/SIZE 278052 PACKER BLACK GARLIC 1/1 LB 275595
PEAK
WHOLE GARLIC, PEELED
364200
CHRISTOPHER ROASTED GARLIC CLOVES, NATURAL
4/5 LB 6/3 LB
RANCH
HERBS ITEM #: BRAND DESCRIPTION PACK/SIZE 855502
PEAK
FRESH BASIL
1/2.2 LB
855570
PEAK
FRESH BASIL
1/8 OZ
855533
PEAK
FRESH OREGANO
1/8 OZ
855536
PEAK
FLAT PARSLEY, FRESH
1/8 OZ
866534
PEAK
CURLY PARSLEY, BUNCHES
1/6 CT
277866
PACKER
FRESH ANISE
1/6 CT
974123
PACKER
FRESH ANISE
1/24 CT
POTATOES ITEM #: BRAND DESCRIPTION PACK/SIZE 374772
RED, YELLOW & PURPLE FINGERLING
POTATOES, VARIETY PACK
1/10 LB
SQUASH ITEM #: BRAND DESCRIPTION PACK/SIZE 951692
PACKER
YELLOW SQUASH, MEDIUM
961503
PACKER
ZUCCHINI, MEDIUM
PRODUCE
1/20 LB
1/20 LB
PESTO & SAUCE PESTO ITEM #: BRAND DESCRIPTION PACK/SIZE 234153
ROMA
BASIL PESTO WITH PINE NUTS, GLUTEN FREE
2/32 OZ
318036
ROMA
BASIL PESTO, NO NUTS; GLUTEN FREE
2/32 OZ
78672
ROMA
CHIPOTLE RED PEPPER PESTO
2/32 OZ
78673
ROMA
SUN DRIED TOMATO PESTO, GLUTEN FREE
2/32 OZ
983079
CARLA’S
SWEET RED PEPPER PESTO, FROZEN
3/30 OZ
SAUCE ITEM #: BRAND DESCRIPTION PACK/SIZE 78664
ROMA
ALFREDO SAUCE, GLUTEN FREE
233006
ROMA
EXTRA HEAVY PIZZA SAUCE WITH BASIL,
2/32 OZ
GLUTEN FREE 6/#10 CN 516644
ROMA
GARLIC DIPPING CUPS, TRANS FAT FREE
128/1.25 OZ
261212 PIANCONE MARINARA SAUCE 6/#10 CN 374504
ROMA
MARINARA SAUCE CUPS, TRANS FAT FREE
96/1.5 OZ
233001
PIANCONE
SUPER HEAVY PIZZA SAUCE WITH BASIL
6/#10 CN
VINEGAR ITEM #: BRAND DESCRIPTION PACK/SIZE 158666 PIANCONE BALSAMIC VINEGAR 6/250 ML 233067 PIANCONE BALSAMIC VINEGAR 2/5 LT 247114 PIANCONE BALSAMIC VINEGAR 1/5 LT
43
DRESSING ITEM #: BRAND DESCRIPTION PACK/SIZE
DRESSINGS, OIL & VINEGAR
158903
VILLAGE GARDEN
BALSAMIC VINAIGRETTE DRESSING, FAT FREE
2/1 GA
158910
VILLAGE GARDEN
TUSCAN BALSAMIC VINAIGRETTE DRESSING
2/1 GA
863580
VILLAGE GARDEN
TUSCAN BALSAMIC VINAIGRETTE DRESSING
100/1.5 OZ
258782
PIANCONE
CHIANTI & BASIL VINAIGRETTE DRESSING
2/1 GA
158915
VILLAGE GARDEN
RASPBERRY VINAIGRETTE DRESSING
2/1 GA
242102
LUIGI
BLUE CHEESE DRESSING, TRANS FAT FREE
4/1 GA
247009
LUIGI
BLUE CHEESE DRESSING, TRANS FAT FREE
1/1 GA
157328
VILLAGE GARDEN
CREAMY CAESAR DRESSING, TRANS FAT FREE
4/1 GA
158911
VILLAGE GARDEN
TABLESIDE CAESAR DRESSING
2/1 GA
157233
VILLAGE GARDEN
GARDEN ITALIAN DRESSING, TRANS FAT FREE
4/1 GA
158948
VILLAGE GARDEN
GARDEN ITALIAN DRESSING PACKETS
100/1.5 OZ
243735
LUIGI
GOLDEN ITALIAN DRESSING, TRANS FAT FREE
4/1 GA
247041
LUIGI
GOLDEN ITALIAN DRESSING, TRANS FAT FREE
1/1 GA
245120
LUIGI
LITE ITALIAN DRESSING, TRANS FAT FREE
4/1 GA
247042
LUIGI
LITE ITALIAN DRESSING, TRANS FAT FREE
1/1 GA
258792
PIANCONE
MEDITERRANEAN FETA DRESSING
2/1 GA
258781
PIANCONE
ROASTED GARLIC PARMESAN DRESSING
2/1 GA
258793
PIANCONE
ROASTED RED PEPPER & GARLIC DRESSING
2/1 GA
OIL ITEM #: BRAND DESCRIPTION PACK/SIZE 289244
ROMA
CANOLA & EXTRA VIRGIN OLIVE OIL BLEND
6/1 GA
289242
ASSOLUTI
CANOLA & EXTRA VIRGIN OLIVE OIL BLEND
6/1 GA
247551
ASSOLUTI
100% EXTRA VIRGIN OLIVE OIL
3/3 LT
233299
PIANCONE
EXTRA VIRGIN OLIVE OIL
12/500 ML
247045
PIANCONE
EXTRA VIRGIN OLIVE OIL
1/500 ML
106133
PIANCONE
EXTRA VIRGIN OLIVE OIL
6/250 ML
288560
ROMA
EXTRA VIRGIN OLIVE OIL
4/1 GA
303381
ROMA
EXTRA VIRGIN OLIVE OIL
1/1 GA
587291
PIANCONE
EXTRA VIRGIN OLIVE OIL
4/1 GA
238620
PIANCONE
EXTRA VIRGIN OLIVE OIL
1/1 GA
561261
ROMA
EXTRA VIRGIN OLIVE OIL, NON-GMO
1/10 LT
234439 LUIGI POMACE OLIVE OIL 6/1 GA 244092 LUIGI POMACE OLIVE OIL 1/1 GA 422038
ROMA
75/25 SOY & POMACE OIL BLEND
6/1 GA
422039
ASSOLUTI
90/10 SOY & POMACE OIL BLEND
6/1 GA
432528
ASSOLUTI
90/10 SOY & POMACE OIL BLEND
1/1 GA
The History of OLIVE OIL For years I’ve been saying that olive oil production has similar principles as viticulture for wine production. Olive oil is produced all over the world, the color, aroma and flavor profile varies from one location to another. This is due to climate and soil (Terrior) from where the olives are grown. Like wine, olive oil production is an art that has been around for thousands of years. The actual origin of olive oil remains a mystery, but evidence of cultivated olives dates back over 6,000 years. The ancient Greeks and Romans both told tales of olives and their creation by the gods (and subsequent cultivation by humans); Roman mythology ascribes the birth of olives to Hercules, who struck the ground and caused an olive tree to sprout.
Olive oil is produced all over the world, the color, aroma and flavor profile varies from one location to another. This is due to climate and soil (Terrior) from where the olives are grown.
Lou Piancone Roma Import Specialist
offering extraordinary oil across Europe. Olive oil production slowed briefly during the late 1600s due to taxation issues, although continued to grow through the century as civilization spread around the globe. In the 1700s, Franciscan missionaries brought the first olive trees to the new world. One hundred years later, olive oil made its commercial debut in the Americas as Italian and Greek immigrants began demanding its import from Europe. Initially an ethnic specialty, olive oil was soon embraced by mainstream American cooks. Now, in the 21st century, olive oil continues to grow in popularity, and plays a part in cuisines of virtually every culture. There are over 800 million olive trees in the world today with more being planted every day.
In Greece, olives were said to have been created by the goddess Athena, and were considered so esteemed that only “virgins and chaste men” could tend the groves. Olives were a rare and precious commodity to lovers of fine foods. Among the first written records of olive oil were inventory logs carried by ancient trading ships, which transported olive oil on many routes through the Mediterranean. Introduced to Greece as a luxurious import, olive oil was prized not only as a food, but also as a beauty treatment, and as a lightly scented fuel for lamps. Around 1100 AD, olive groves began once again to flourish in Italy, and Tuscany became a renowned region of cultivation of the olive tree. Some of the strict laws issued during that time, regulating the cultivation of the olives and the commerce of oil, are still followed today. By 1400, Italy had become the greatest producer of olive oil in the world,
45
Olive Oil Pack Size Makes a Difference Understanding Olive Oil Labels
There are a variety of things to know before purchasing olive oils. Today, the laws that govern oil packing have helped the consumer better identify the oil that is being purchased. In the first segment of Understanding Olive Oil Labels, we will help you identify one of the many important things to know about the total volume of oil that you’re buying. Over the years, olive oil has been in great demand, thus its cost has become quite expensive. Therefore, when buying olive oil, whether it’s extra virgin, pure, pomace or a
compound, it is important to take a moment to identify the pack size. Because there are various pack sizes in the market, it is always good to know the total volume that you’re buying. A price may sound expensive or too cheap, but we recommend equating the carton’s pack size and converting the oil’s volume to liters. By doing so, this will enable you to better compare prices. Having many pack sizes available can be confusing. While running a busy kitchen, something as simple as this can be overlooked and easily compromise cost efficiency.
EXAMPLE #1
EXAMPLE #2
You may be purchasing a pomace olive oil packed in 6/1 Gallons at a price of $51.95 per case. If you refer to the chart provided, you will see that there is 3.785 liters to one (1) US gallon, therefore, in this example, 6 gallons multiplied by 3.785 will give you a total volume of 22.71 liters per case. Thus, the price of $51.95 per case divided by the total volume of 22.71 liters equates to $2.29 per liter. 6/1 gallons = 22.71 liters $51.95/cs. divided by 22.71 = $2.29/ liter
You may be offered a comparable pomace olive oil, packed in 4/3 liters (total of 12 liters) at a price of $29.95 per case which may seem enticing. Dividing the total price of $29.95 per case by the total volume equates to $2.50 per liter. 4/3 liters = 12 liters $29.95/cs. divided by 12 = $2.50/liter This equates to a difference in price of 21 cents per liter more and a difference in volume of 10.71 liters less for the 4/3 liter case product. Therefore, in reality, you are paying more per case for less product.
Moreover, in this example, we identified a price difference of 21 cents per liter, which may seem insignificant. But, when multiplying by the many pack sizes available in the oil market, you will see significant dollars add up. It is worth the time to do the math! This concept however is better utilized when purchasing oil packed in tin or plastic for foodservice and not for oil packed in glass bottles for retail. Due to the increased cost of packing oil in glass bottles this would not be a fair comparison.
The Old World method to test the quality of EVOO There is an old practice that has been used for generations to determine if an EVOO is genuine. Pour a few drops of olive oil in the palm of your hand. Then start to rub your hands together back and forth for about 5 seconds to create heat from the friction. Then bring both palms to your nose and smell the aromatics that are generated from the friction. If the oil is genuine, the aromatics will be intense with the smell fresh of olives. If there is some or minimal olive scent then the oil could be blended with vegetable oils or could be blended with refined oil.
46
The Composition & Origin of Olive Oil Understanding Olive Oil Labels The consumption of olive oil in the US has been steadily growing. This growing popularity has spawned hundreds of brands of extra virgin, pure and pomace olive oil in our market place. Many are 100% of their variety and are from the origin from where they were produced and packed. There are also many olive oil products that are composed of olive oils from various countries that may have been packed in the country that is stated on the label or they may have been repacked here in the United States. Our market place is also filled with oil products that are blends of olive oil and vegetable oils. This is very common as blending these two oils helps alter the strong flavor profile of olive oil and makes the oil more useful in the kitchen for cooking and becomes more cost effective. Most important is to understand what the label states to assure that you know exactly what you are buying. Today, the laws that govern oil packing have helped the consumer better identify the oil that is being purchased, therefore the information on the label should help identify country origin and contents. You may encounter extra virgin olive oil that is branded with an Italian name and the label may read “imported from Italy” or simply say “imported”. This may very well be imported from Italy and it may be composed with some Italian olive oil but is a mixture of olive oil from more than one nation (Spain, Greece, Tunisia, etc.) and may be not clear what percentage of the olive oil is really of Italian origin. This practice makes it difficult for high quality, lower cost producers outside of Italy to enter the US market, and for genuine Italian producers to compete. The laws today do dictate to the oil packers to clearly state the countries on the front and/or back labels of the packaging (bottle, tin). Sometimes the abbreviation of country or countries of origin is printed on the bottle cap. Today, the laws that govern oil packing have helped the buyer better identify the oil that is being purchased.
Questions To Ask When Buying OLIVE OIL Is it Extra Virgin, Pure or Pomace Olive oil? If it’s EVOO, is it a production of the country listed on the label and is it packed there?
If it’s EVOO, is it composed with EVOO of other countries? What countries’ oils are used? Where is the oil packed? Is refined olive oil used? Is the Olive oil blended with vegetable oil? What kind of oil is used for the blend & what is the percentage breakdown?
If you prefer 100% Italian Extra Virgin, the label should read “Produced and Packed in Italy” or “Product of Italy”. Some Italian producers are now indicating the region of production on their labels, such as Puglia and Tuscany. The choice is yours. Choose the appropriate Olive Oil for your kitchen or table, but take the extra time to read the label. Pay the right price for the right product. Asking these questions can help you make the right decision that will work best for you.
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The Production of Piancone Extra Virgin
OLIVE OIL Piancone Extra Virgin Olive Oil (EVOO) is produced according to the traditional methods of extractions from select olives in an oil mill that has been producing olive oil since 1935. The mill or in Italian, Oleificio is located in the town of Corato, Bari, Italy in the Puglia region. Corato is a busy but peaceful town situated 25 miles north of Bari and 7 miles from the Adriatic Sea. Corato is also the birthplace of my father, Louis G. Piancone, the founder of Roma Food. As a child he grew up in Corato working on my grandparents’ farm. As a young man, he came to America to start his business that became Roma Food. As his company grew, he created many Roma products. When it came to extra virgin olive oil (in the 1970s is was still a specialty product) he felt strongly that it should come from his native Italian region where the best olive oils are produced. He established relationships, created a flavor profile and label that is still in use today. The family that owns and operates the mill is dedicated and passionate to their craft, producing olive oil that is consistent in quality year after year. The olive varieties used for the production of Piancone Extra Virgin Olive Oil are the Coratina and the Ogliarola, although the Coratina is the predominate olive variety used in this blend. These olive varieties are indigenous of this region. Here, EVOO is preeminently produced; it has distinct aromatics and fruity flavor profiles that are common with olive oil produced in this region. Puglia is known for producing high quality olive oil and is one of the largest industries in this region. In fact, Puglia produces almost fifty percent of Italy’s olive oil production and is regarded as one of the world’s best regions for olive oil production. The soil from this region is calcareous and well drained and the climate is temperate without thermal changes. This Terrior makes extra virgin olive oil a unique dense, fruity almond-like flavor.
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Lou Piancone Roma Import Specialist
The Production Phase The harvest time for olives in this region normally starts in November and continues into January. Soon after the olives are harvested, they are pressed entirely by mechanical means without the use of solvents at a temperature of less than 81°F (known as First Cold Press), leaving the oil with a pure flavor. The color of the oil is green to intense yellow and is typically low in acid (below 0.8%). The result is an olive oil that has fruity and pleasant spicy flavors with characteristics of fresh ripe or green olives. Ripe fruit yields oil that is milder, aromatic, buttery, and floral. The Coratina and Ogliarola olives married together express desirable fresh olive aromatics and flavor. The hot or peppery bite on the back of the throat is common in this oil, but not overpowering. This is caused by a component called Oleocanthal, which is found in olives of this region and many other olive oil producing regions in the world. Researchers found that this component is not only responsible for that peppery ‘bite’ in the back of the throat but also has anti-inflammatory and antioxidant properties and may be partly responsible for the low incidence of heart disease in people who regularly consume the Mediterranean diet. Research has also found that the consumption of olive oil has therapeutic properties for the skin and body, Since extra virgin olive oil is simply pressed fruit juice without additives, typically the factors influencing its’ quality and taste include the varieties of olives used and the terroir. Just as important, are the countless decisions, production practices and dedication of the producer. Piancone EVOO is recommended for raw seasoning. It exalts the flavor of many foods... grilled or baked fish, braised beef, stewed meats, & vegetables. Due to its properties, EVOO contributes to more flavorful & digestive foods.
Top Quality Oils & Blends
Glossary Extra Virgin Olive Oil
Refined Olive Oil
(EVOO is the commonly used acronym) – EVOO is olive oil that is produced from the first pressing of olives. It contains no more than 0.8% acidity, and is judged to have a superior taste. EVOO is used on salads, added at the table to soups and stews and for dipping and is the highest quality of olive oils.
Refined means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content. Refined oil is commonly regarded as lower quality than virgin oil; the retail labels extra-virgin olive oil and virgin olive oil cannot contain any refined oil.
Pure Olive Oil This is usually a blend of refined and virgin production oil. This is much lighter in color and flavor than EVOO.
This is the first pressing of olives to make oil without using heat. This is done naturally using a mechanical method so during the process the temperature is less than 81°F.
Pomace Olive Oil
Terroir
This is oil that is extracted from the repressing of the remaining pressed olive fruit (pomace) with the use of chemicals and heat. This is a lighter, less flavored olive oil.
A French agricultural term that denotes the special characteristic of the geography, geology and climate of a specific region or country.
First Cold Press
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DRIED HERBS ITEM #: BRAND DESCRIPTION PACK/SIZE 628193 ROMA BASIL LEAVES 1/1.75 LB 261370 ROMA BASIL LEAVES 1/5 LB 264656 ROMA BASIL LEAVES 1/24 OZ 628143 MAGELLAN BASIL LEAVES 1/5 OZ 628196 ROMA BAY LEAVES 1/8 OZ 261432 ROMA OREGANO LEAVES 1/5 LB 264694 ROMA OREGANO LEAVES 1/24 OZ 628168
MAGELLAN
OREGANO LEAVES, MEDITERRANEAN STYLE
1/1.5 LB
264703 ROMA PARSLEY FLAKES 1/16 OZ 628170 MAGELLAN PARSLEY FLAKES 1/10 OZ 628184 MAGELLAN THYME LEAVES 1/6 OZ
PEPPER ITEM #: BRAND DESCRIPTION PACK/SIZE 264668
ROMA
BLACK PEPPER, WHOLE PEPPERCORN
1/16 OZ
628204
ROMA
BLACK PEPPER, WHOLE PEPPERCORN
1/5.75 LB
628176
MAGELLAN
BLACK PEPPER, WHOLE PEPPERCORN
1/19.5 OZ
628198
ROMA
COARSE GRIND BLACK PEPPER
1/16 OZ
264666
ROMA
TABLE GRIND BLACK PEPPER
1/16 OZ
264697
ROMA
TABLE GRIND BLACK PEPPER
1/5 LB
628175
MAGELLAN
TABLE GRIND BLACK PEPPER
1/18 OZ
628171
MAGELLAN
PURE GROUND BLACK PEPPER
1/18 OZ
264724
ROMA
WHITE PEPPER, FINE GRIND
1/5 LB
264744
ROMA
WHITE PEPPER, FINE GRIND
1/16 OZ
CRUSHED RED PEPPER, CAJUN & CHILI POWDER ITEM #: BRAND DESCRIPTION PACK/SIZE 435832 ROMA CAJUN SEASONING 1/16 OZ 628145 MAGELLAN CAJUN SEASONING 1/18 OZ 264675 ROMA CHILI POWDER 1/5 LB 264676 ROMA LIGHT CHILI POWDER 1/5 LB 628147 MAGELLAN LIGHT CHILI POWDER 1/18 OZ 628151 MAGELLAN DARK CHILI POWDER 1/20 OZ 264698 ROMA CRUSHED RED PEPPER 1/4 LB 264714 ROMA CRUSHED RED PEPPER 1/12 OZ 628220 ROMA CRUSHED RED PEPPER 1/12 OZ
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231628
ROMA
CRUSHED RED PEPPER PACKETS
500/1 GM
628146
MAGELLAN
CARIBBEAN JERK SEASONING
1/18 OZ
628164
MAGELLAN
MANGO HABANERO SEASONING
1/21.75 OZ
GARLIC & ONION POWDER ITEM #: BRAND DESCRIPTION PACK/SIZE 264684 ROMA GARLIC POWDER 1/5 LB 264685 ROMA GARLIC POWDER 1/16 OZ 628157 MAGELLAN GARLIC POWDER 1/6 LB 264687 ROMA GARLIC SALT 1/5 LB 628172 MAGELLAN GARLIC SALT 1/41.25 OZ 616023 ROMA GRANULATED GARLIC 1/25 LB 261399 ROMA GRANULATED GARLIC 6/5 LB 264669 ROMA GRANULATED GARLIC 1/23 OZ 628155 MAGELLAN GRANULATED GARLIC 1/7.5 LB 264692 ROMA MINCED GARLIC 1/5 LB 264690 ROMA GRANULATED ONION 1/5 LB 326558 ROMA ONION POWDER 1/5 LB 628214 ROMA ONION POWDER 1/20 OZ 628167 MAGELLAN ONION POWDER 1/20 OZ
CAYENNE PEPPER & CUMIN ITEM #: BRAND DESCRIPTION PACK/SIZE 264672 ROMA GROUND CAYENNE PEPPER 1/16 OZ 264673 ROMA GROUND CAYENNE PEPPER 1/5 LB 628177
MAGELLAN
GROUND CAYENNE PEPPER
1/14 OZ
264680 ROMA GROUND CUMIN 1/16 OZ 628208 ROMA GROUND CUMIN 1/14 OZ
SWEET & SALTY SEASONING ITEM #: BRAND DESCRIPTION PACK/SIZE 628179 MAGELLAN BBQ RUB SEASONING 1/25 OZ 628186
MAGELLAN
CHICKEN RUB SEASONING
1/22 OZ
628183 MAGELLAN STEAK SEASONING 1/36 OZ 264708 ROMA ITALIAN SEASONING 1/24 OZ 628162 MAGELLAN ITALIAN SEASONING 1/6.25 OZ 264718 ROMA SEASONING SALT 1/5 LB 628222 ROMA SEASONING SALT 1/33 OZ 264679 ROMA GROUND CINNAMON 1/16 OZ 628207 ROMA GROUND CINNAMON 1/18 OZ 628165 MAGELLAN GROUND NUTMEG 1/16 OZ 264701 ROMA SWEET PAPRIKA 1/16 OZ 264702 ROMA SWEET PAPRIKA 1/5 LB 628169 MAGELLAN PAPRIKA 1/18 OZ
ITALIAN SPICES & SEASONINGS
247739 ROMA GRANULATED GARLIC 1/5 LB
Get To Know Our Pizza Boxes Pizza Box Flutes The flute is what gives the box it’s structural design. There are three common designs that you will probably run into: B flute, E flute, and Chip board
B Flute • The most common size in the market. • This flute gives the box the ability to support more weight, particularly on larger sizes (14”, 16”, 18”, and 20’’). • This flute also gives you the luxury or option of not using lid supports.
E Flute • • • • •
This flute is about half the thickness of the B flute. It takes up half the storage space of the B flute. Because of the makeup of the box, it will generally provide a better surface for printing. You are also able to take advantage of lower shipping cost. Generally needs lid supports, particularly on the larger sizes of boxes.
Chip Board • • • •
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The least expensive option for pizza boxes. Almost always needs lid supports. A very flimsy box that doesn’t provide much heat retention. There is approximately 27% in cost differential between the B flute and Chip board.
CLAY-COATED PIZZA BOXES ITEM #: BRAND DESCRIPTION PACK/SIZE ROMA
10” CLAY-COAT PIZZA BOX
1/100 CT
577224
ROMA
10” CLAY-COAT PIZZA BOX
1/100 CT
577225
ROMA
14” CLAY-COAT PIZZA BOX
1/100 CT
577226
ROMA
16” CLAY-COAT PIZZA BOX
1/50 CT
CORRUGATED PIZZA BOXES ITEM #: BRAND DESCRIPTION PACK/SIZE 613138
ROMA
10” WHITE/KRAFT BOXES, B FLUTED
1/50 CT
613140
ROMA
12” WHITE/KRAFT BOXES, B FLUTED
1/50 CT
613141
ROMA
14” WHITE/KRAFT BOXES, B FLUTED
1/50 CT
613142
ROMA
16” WHITE/KRAFT BOXES, B FLUTED
1/50 CT
613145
ROMA
18” WHITE/KRAFT BOXES, B FLUTED
1/50 CT
613155
ROMA
10” KRAFT/KRAFT BOXES, B FLUTED
1/50 CT
613156
ROMA
12” KRAFT/KRAFT BOXES, B FLUTED
1/50 CT
613157
ROMA
14” KRAFT/KRAFT BOXES, B FLUTED
1/50 CT
613159
ROMA
16” KRAFT/KRAFT BOXES, B FLUTED
1/50 CT
613160
ROMA
18” KRAFT/KRAFT BOXES, B FLUTED
1/50 CT
306028
SMURFIT
20” STOCK PIZZA BOXES, B FLUTED
1/25 CT
ECO-FRIENDLY PIZZA BOXES ITEM #: BRAND DESCRIPTION PACK/SIZE 292434
ROMA
10” SERVE N STORE PIZZA BOX
1/50 CT
292435
ROMA
12” SERVE N STORE PIZZA BOX
1/50 CT
292436
ROMA
14” SERVE N STORE PIZZA BOX
1/50 CT
292438
ROMA
16” SERVE N STORE PIZZA BOX
1/50 CT
292439
ROMA
18” SERVE N STORE PIZZA BOX
1/50 CT
PIZZA BOXES
577219
CIRCLES, LINERS & STACKERS ITEM #: BRAND DESCRIPTION PACK/SIZE 308713
ROMA
EMBOSSED PIZZA SAVER STACKER
10/100 CT
578442
MT TOM
10” WHITE PIZZA CIRCLE
1/250 CT
578450
MT TOM
12” WHITE PIZZA CIRCLE
1/250 CT
578443
MT TOM
14” WHITE PIZZA CIRCLE
1/250 CT
578446
MT TOM
16” WHITE PIZZA CIRCLE
1/125 CT
578447
MT TOM
18” WHITE PIZZA CIRCLE
1/125 CT
406102
PERFECT CRUST 12” PIZZA LINER
1/250 CT
406095
PERFECT CRUST 16” PIZZA LINER
1/250 CT
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CAKE & CHEESECAKE ITEM #: BRAND DESCRIPTION PACK/SIZE 468467
SWEET ENCORE 9” GRAND NEW YORK CHEESECAKE, 80 OZ
2/14 SL
485680
SWEET ENCORE 10” NEW YORK CHEESECAKE, 16 SLICES
2/4 LB
471819
SWEET ENCORE 52 OZ CAPPUCCINO MOUSSE PIE, FROZEN
2/12 SL
231996
PIANCONE
2/4.25 LB
468410
SWEET ENCORE LEMON ITALIAN CREAM CAKE, 12 SLICES
2/66 OZ
291781
ROMA
2/10 IN
485671
SWEET ENCORE 10” GLUTEN FREE FLOURLESS CHOCOLATE CAKE 2/4 LB
243749
ROMA
TOASTED ALMOND CAKE, TRAY LIMONCELLO MASCARPONE CAKE 10” TIRAMISU CAKE, SLICED
2/10 IN
231854 ROMA TIRAMISU CUPS 12/4 OZ 231855 ROMA TIRAMISU TRAYS 2/4.25 LB
HANDHELD TREATS ITEM #: BRAND DESCRIPTION PACK/SIZE 233017 ROMA SMALL SFOGIATELLE 1/72 CT 232044
ROMA
CANNOLI CREAM WITH CHOCOLATE CHIPS
4/1.5 LB
232056 ROMA SMALL CANNOLI SHELLS 1/120 CT 232062 ROMA LARGE CANNOLI SHELLS 8/6 CT
ASSOR
GELATO & SORBET ITEM #: BRAND DESCRIPTION PACK/SIZE 576984
COLD FUSION BELGIAN CHOCOLATE GELATO
1/6.7 LB
576985
COLD FUSION DARK CHOCOLATE SEA SALT GELATO
1/6.7 LB
576987
COLD FUSION MILK CHOCOLATE GELATO
1/6.7 LB
577020
COLD FUSION CAPPUCCINO CHIP GELATO
1/6.7 LB
577022
COLD FUSION CARAMELIZED BANANA GELATO
1/6.7 LB
577040 COLD FUSION ESPRESSO GELATO 1/6.7 LB 577045
COLD FUSION BOURBON VANILLA GELATO
1/6.7 LB
577046
COLD FUSION MINT CHIP GELATO
1/6.7 LB
577051 COLD FUSION PISTACHIO GELATO 1/6.7 LB 577054
COLD FUSION SALTED CARAMEL CHUNK GELATO
1/6.7 LB
577057 COLD FUSION STRAWBERRY GELATO 1/6.7 LB 577085
COLD FUSION BLACKBERRY MERLOT SORBET
1/6.7 LB
577089 COLD FUSION LEMON SORBET 1/6.7 LB 577090 COLD FUSION MANGO SORBET 1/6.7 LB 577094
COLD FUSION PINEAPPLE, ORANGE & GUAVA SORBET
1/6.7 LB
577097 COLD FUSION RASPBERRY SORBET 1/6.7 LB
RTED DESSERT
*Last updated September 2020