The Dish | Volume 8 | Italian

Italian food is all about ingredients and it´s not fussy or fancy.

Wolfgang Puck

Silky, creamy sauces, free flowing oils, soul-satisfying pastas, seductively spicy meats. A bounty of just-caught seafood, a full complement of fresh herbs and spices, overflowing bowls of nutritious greens. Italian is all these things, and in this issue of The DISH, we deliver on its promise with a treasure trove of recipes featuring top-shelf ingredients from the Reinhart pantry. You’ll find uniquely American, Italian-inspired turns on a way of eating as eternal as Rome itself.

Our chefs dug deep into this beloved cuisine to create authentic dishes … not fussy or fancy, but simply delicious. They span the spectrum from hearthealthy to unashamedly decadent, and all are easy to replicate and stunning to present. Consider a flight of irresistible Parmesan-dusted calamari appetizers, a meaty take on a classic Italian sandwich, an incredibly versatile mushroom ravioli, a distinctly different lemony arugula mix … we’ve even churned up a sweetly savory

˝

Look for these call-outs:

extra virgin olive oil ice cream. You’ll see why Italian keeps proving itself as the cuisine with something to satisfy customers of every stripe.

How to spread the word about these can’t-miss additions to your menu?

We’ve got you covered, with social media suggestions throughout: lively tweets, Instagram-ready shots and engaging Facebook posts to connect with diners seeking a genuine taste of Italian hospitality. As the classic Italian proverb A tavola non si invecchia reminds us: At the table with good friends and family you do not become old.

We hope this recipes fan the flames of your own creative fire, transformed into signature offerings that delight customers and fuel profits. DISH these up with pride, and mangiare with gusto,

Get inside our chefs’ brains and find out what inspired their dishes.

Chef Talk ready

to use

Find out how you can start utilizing our products right away – without too much preparation or time in the kitchen.

rfsdelivers.com

Check out our library of recipes and videos online

The Reinhart Team

Reinhart’s Culinary Treasures

Our team of extraordinary chefs worked tirelessly behind the scenes to bring you the captivating recipes and well-seasoned advice found in this issue of The DISH. Meet the stellar line-up of experts, who offer a never-ending source of ideas coupled with an undeniable passion for all things Italian:

Chef Scott Collins, Burlington Division

A graduate of the New England Culinary Institute in Vermont, Scott has been working in restaurants since he was 14 years old, and enjoyed the opportunity to travel the world learning and pursuing his passion for food.

Chef Paul Young, Corporate

Chef Paul works with customers to provide cutting-edge culinary ideas, conduct menu reviews and overhauls and execute corporate cuttings, and serves as culinary expert for Reinhart’s quarterly magazine, Restaurant Inc.

Chef Kevin Nash, Eastern PA Division

A chef for more than 27 years, Kevin owned and operated restaurants in PA for decades before joining Reinhart. A champion of high-quality foods and an expert baker, he uses his considerable experience to help Reinhart customers resolve challenges and compete successfully in the demanding restaurant industry. He earned a bachelor’s degree in hotel/restaurant management from Johnson and Wales University.

He has visited Europe, the Caribbean and South America. Scott has also traveled extensively throughout the United States. Scott’s been at the helm of kitchens in resort hotels in Martha’s Vineyard, mom and pop restaurants, tiny corner cafés, and he’s even owned his own food cart on the streets of Portland, Oregon.

Scott enjoys cooking all varieties of food, but what he likes best is food focused on balanced flavors like the ones found in Asian cuisine.

His approach to cooking is based on letting the ingredients drive the dish not the Chef. He feels he is a collaborating partner to the ingredients, the farmer, and producers of those ingredients.

Previously, as co-owner and Executive Chef for Stubby’s Gastrogrub & Beer Bar in Milwaukee, he developed the acclaimed menu, managed the kitchen and much more. In 2010, Chef Paul was a finalist on The Next Food Network Star, where he showcased his unique culinary skills, including putting a gourmet spin on everyday dishes. He also spent four years serving as Executive Sous Chef at The Capital Grille, a fine dining restaurant and steakhouse with locations in Illinois and Wisconsin. His first culinary leadership role was as Senior Sous Chef for Bistro 110, a legendary French establishment in Chicago. Chef Paul graduated from Le Cordon Bleu College of Culinary Arts in Orlando, where he served as the Student Senate President.

A 35-year veteran of the foodservice industry, Chef Merry has served as executive chef at three hotels in the greater Boston area, and most recently as Director of Food and Beverage at the Crowne Plaza Hotel in Natick, Massachusetts. He has also worked as a chef instructor at Newbury College in Brookline, Massachusetts, training hundreds of students for a career in culinary arts. Chef Merry has a keen sense of what it takes to bring a restaurant into enhanced profitability. He’s been recognized numerous times for his expertise and professionalism, earning the Peabody Hotel Group Culinary Leadership Award, named Manager of the Year for Crowne Plaza/Boston, multiple years and awarded by the InterContinental Hotel Group as Best of the Best: Food & Beverage Director for Crowne Plaza in the Americas.

Chef Brian brings real value to his customers with passion and a deep understanding of the restaurant business. A self-taught chef, Brian started his career washing dishes at a private country club, where he was given the opportunity to cook on the line with a Culinary Institute of America-trained chef. He quickly became known for his culinary skills, and by 2004, was serving as Executive Chef for four multimillion dollar breweries in Louisville, KY, and voted one of the city’s Top 10 Best Chefs. He then became Executive Chef for Pullman’s and Beefeater’s restaurants and Trolley Square Banquets at the Reader Restaurant group. In his next position as Executive Chef at Brett Favre’s Steakhouse, a highvolume restaurant ringing up $5 million annually in sales, Chef Brian hosted a phenomenally successful series of pregame tailgate parties, routinely drawing up to 2,300 attendees.

Chef David has been sharing his passion for cooking and foodservice with Reinhart customers since 2015. His roots are in Southern-style cooking with an emphasis on TexMex cuisine honed during his time as Executive Chef and General Manager of La Costa and 31 Bistro in Knoxville TN. A true pork champion, he loves to focus on all things fun and pig … but mostly bacon! Chef David earned an Associate’s degree in Culinary Arts and Chef Training from Walters State Community College in Sevierville, TN.

Chef Jeffrey Merry, Boston Division

Brian Funk, SHO/MQT Division (eastern Wisconsin)

Chef David Quick, Knoxville Division (Chattanooga and western NC)

Liquid Gold

At the heart of Mediterranean magic is extra-virgin olive oil, the most flavorful of all grades, infusing everything it touches with a smoothly superior profile. Affectionately abbreviated as EVOO, it’s the centerpiece of Italian cooking and highly touted for its extraordinary health benefits. Among the many pieces of compelling evidence: a 30 percent reduction in the risk of heart attack and strokes was seen among people following a Mediterranean diet that included multiple servings of extra-virgin olive oil each day.*

*New England Journal of Medicine

For an unexpected delight, top off the meal with Olive Oil Ice Cream, a blend of creamer, heavy cream, eggs and sugar with generous spoonfuls of EVOO.

Bagna Cauda: the back story

Celebrating the wine harvest with a vast bubbling pot of bagna cauda is an Italian ritual dating back to the Middle Ages. The official recipe, from the Accademia Italiana della Cucina, calls for a head of garlic, half a glass of olive oil, 50 grams of anchovies, and a piece of butter, per person.* Slowly cooked, the better to drink in the tantalizing aroma, bagna cauda is part of many a contemporary Italian feast. For maximum enjoyment: dip vegetables into the pot with a fondue-style fork, hold a slice of bread underneath to catch the delicious drippings, eat and repeat … and don’t hold back on the red wine accompaniments!

*Source: Food 52

VILLA FRIZZONI Extra Virgin Olive Oil in Tin 23158

Excellent for dressings, marinades, pestos and sauces

Use as finishing oil for steaks, seafood, grilled vegetables

Cold pressed from fresh olives for premium quality

Chef Talk

Villa Frizzoni® Extra Virgin Olive Oil is extracted during the first pressing of olives.

Sausage and Peppers Mammajamma

ingredients

1 oz Garlic Bread Toast, grilled

6 oz Sweet Italian Sausage

1/8 oz Shredded Parmesan Cheese

1/8 oz fresh basil, sliced ¼ tsp Italian seasoning

1/8 tsp Oregano leaves whole

1 oz cherry tomatoes, sliced in half

½ Tbsp chicken base gourmet paste

1 Tbsp Extra Virgin Olive Oil

1/8 oz yellow onion, sliced thin ½ oz red bell pepper, sliced thin ½ oz green bell pepper, sliced thin

PREPARATION

In a small sauce pan add the chicken base with 1/2 cup of water and oregano then reduce by 20%. Meanwhile grill the sausages. In a hot sauté pan add the olive oil, onion and both peppers. Cook for 3 minutes. Add the tomatoes and Italian seasoning. Cook until the tomatoes are blistered. Serve all the ingredients in a large shallow bowl. Top off the sausage with basil. Serve with grilled garlic bread.

Lotsa Mozza

The real standout in any Mediterranean-inspired recipe – cheese. By turns rich, gooey, melty, oozy, crumbly or creamy, cheese is central to the Italian and Greek culinary oeuvre. Mozzarella is well-known and well-loved for its versatility in the kitchen, its fresh slices signaling highest quality on salads, meats, seafood and vegetables. Feta, Greece’s salty, savory marvel, is found on 31 percent of all US menus today, especially treasured in crumbled form for a wide variety of salads, pizzas, and sandwiches in the Mediterranean style.

Saluting the Caprese

Stretchy mozzarella is a “pasta filata” cheese, which translates to “stretching and pulling of the curd.”

Traditional Caprese salads pay tribute to their Italian origins with the colors of the flag – red, white and green – on full display. Fresh mozzarella, copper red tomatoes and broken-byhand, sweet basil leaves comprise a plate long on presentation and short on prep. Our new world spin on the Caprese uses peeled, roasted baby beets in place of tomatoes, for a stunning ruby-red coloring and sweet, earthy flavor.

Made using authentic European recipes

Old-world flavor and smooth milky texture

Available in a variety of sizes including ovalini, ciliegine and pre-sliced logs

VILLA FRIZZONI Fresh Mozzarella 12626

VILLA FRIZZONI Feta Crumbles 12830

Pair feta with extra virgin olive oil, roasted red peppers and nuts for an irresistible dip … be prepared to replenish the bread basket often.

Chef Talk

Italian means family, large gettogethers and conversations that wouldn’t happen unless you’re around the table … it’s exciting to create that experience for customers.

Roasted Beet Caprese

ingredients

¾ oz Baby Red Beets

3 oz Fresh Mozzarella Cheese Log

1 ½ oz balsamic vinegar

1 oz extra virgin olive oil

2 oz dill pickle relish

PREPARATION

Oil the beets and salt and pepper them. Roast them in a shallow pan covered with aluminum foil for two hours or until tender. Once cooked through peel the skin off and reserve.

Take the mozzarella log and cut it horizontally to form a bed. Score the cheese and place on the plate. Arrange cut pieces of the beets on top.

Blend the pickle relish with reduced vinegar and drizzle around the plate.

For a classic Caprese, tear up the basil leaves by hand, and season with coarse sea salt and coarsely ground black pepper.

Always a solid pasta pick, ravioli is being re-imagined for today’s taste buds with variations such as: steaming, similar to dim sum; pan searing and drizzling with a complementary sauce; dipping in flour, dredging in eggs, coating with breading and deep frying until crispy; or stuffing with anything from asparagus to chocolate. Rave on, ravioli fans!

Say Cheese Perfect Ravioli

The future looks flavorful for ravioli fillings, with a myriad of cheese at the oozy center. Say yes to cheddar and asiago now, and make room for the delights of pecorino, manchego and goat cheese.

Trending Now

Flavors

Ingredients

Chili Thyme Bacon

Bourbon Cheddar Grape Lemon Maple Pecorino

Asiago Thyme Vanilla

On the Horizon

Cherry Cranberry Hazelnut

Flavors

MUSHROOM RAVIOLI W/ ASIAGO CARROT PUREE

Durum flour, prized for its rich amber color

Custom blended ricotta cheese with sweet, caramel-like flavor

Aged Parmesan and Pecorino Romano cheeses

Pumpkin Carrot Goat Cheese

Mint Pear Sour Cream Ingredients Butter Grape Pecorino Sage Almond Apricot Carrot Goat Cheese Manchego

Pair our premium asiago cheese with prosciutto, shaved truffles or spicy sausage. Whole Portobello mushrooms, sliced and sautéed

VILLA FRIZZONI Asiago Cheese 76786

Chef Talk

Easily change up the flavor profile of your featured ravioli dish: bake with alfredo sauce, stir into a butter and lemon oil mix, or serve with beef tenderloins in a marsala sauce.

Mushroom Ravioli with Pinenut basil brown butter

ingredients

6 oz Mushroom Ravioli

¼ oz pine nuts

½ oz fresh basil

1 oz butter

1/8 tsp kosher salt

1/8 tsp ground black pepper

½ oz shaved Parmesan cheese

PREPARATION

Roast pine nuts in 350ºF oven until soft and golden brown, about 6-8 minutes. Boil water and cook ravioli until ready. Add butter to pan and cook until it starts to brown and smell nutty, turn off heat. Toss with ravioli, basil leaves, and pine nuts in butter. Season with salt and pepper and top with Parmesan cheese.

VILLA FRIZZONI Wavy Hexagon

Mushroom Ravioli 13964

In for a Penne

In the pantheon of pasta types embraced by both Italians and Italophiles worldwide, penne rigate holds a special place at the top. The short, tubular pasta is ridged, to help sauces cling to the surface and deliver the right flavor ratio with every piece. The hollow center also does its part to capture the flow of added ingredients, making penne the pasta of choice for chunky meat, vegetable, cream or oil-based sauces. Keep plenty of penne in the pantry for baked casserole dishes, or ‘pasta al forno,’ as well.

For a truly exquisite offering combine 4 oz Lemony Arugula, 8 oz Extra Virgin Oil Olive, 4 oz Grated Parmesan Cheese, ½ oz Chopped Garlic in a blender and blend until smooth. Optional add 2 Tbsp pine nuts. Season with salt and pepper and spoon generously over a plate of penne pasta.

BOLOGNESE RAGU

Made from 100% durum semolina Old World flavor Outperforms national brands

Also check out our line of Villa Frizzoni imported pastas from Italy!

Chef Talk

Top it off with a Lemony Arugula Pesto: Whip up olive oil, Parmesan cheese, chopped garlic and lemony argula in a blender … add pine nuts for some welcome crunch.

Pistachio Crusted Swordfish with Sundried Tomato Penne

ingredients

8 oz Swordfish Steaks

3 oz Penne Pasta

½ oz sundried tomato strips

5 oz alfredo sauce

2 oz shelled raw pistachios

PREPARATION

Season the swordfish with salt and pepper. Cook the pasta 10 minutes in salted boiling water (reserve). Run the tomato strips under hot water for 2 minutes until soft. Heat the alfredo sauce and add the sundried tomatoes. Finely chop the pistachios (reserving about 6 pieces for garnish). Crust the swordfish and sear in hot pan with 1 tbsp olive oil. Toss the cooked pasta in the alfredo sauce and place in the center of the plate. Lay the cooked swordfish on top of the pasta and garnish with grilled lemon and basil.

ready to use

With over 20 different cuts our line of Imported and Domestic pastas offer the right pasta for every dish.

Put a Ring on It

By any name – calamari, calamaretti, totani, seppie - when battered and fried, these small squid are the appetizers everyone at the table agrees on. Crisply golden outside, tender yet chewy inside, and made for dipping, it’s not surprising that calamari are one of the most frequently ordered ethnic appetizers. All the more reason to make room on the menu for this high margin, perennially profitable item.

Apps with Staying Power

Since 1996, calamari has trended to the top, bringing to the table an instantly appealing plate presentation. Its perfectly seasoned, unique coating is an ever ready dipping companion, ideal with marinara sauce, flavored mayonnaise, vinaigrette, tartar sauce or yogurt. Prepare as you prefer: in addition to frying, calamari can also be sautéed, grilled, boiled or braised.

Calamari takes flight, with this appetizing trio of classic aioli sauces for dipping and sharing: lemon, hot pepper and roasted garlic.

HIDDEN BAY Calamari Ring & Tent, Lightly Breaded 15444

Premium calamari for a tender bite and clean, fresh taste

Looks and tastes like scratch-made Made with simple, high quality ingredients

Chef Talk

Add crushed red pepper flakes or chopped chili peppers to marinara to make a quick and spicy Arrabbiata sauce.

Lisbon Calamari

ingredients

1 cup Chunky Marinara Sauce

6 oz Breaded Calamari Rings and Tentacles

2 oz linguisa sausage links

½ fresh lemon

¼ oz fresh parsley

Preparation

Sauté linguisa till browned and add marinara sauce. Simmer on low for 20 minutes. Fry calamari and toss in salt. Top with marinara and linguisa sauce. Top with lemon zest and freshly chopped parsley.

ready to use

HIDDEN BAY CALAMARI

From frozen to fryer to plate in minutes.

FRIED CALAMARI W/ WHITE BALSAMIC, PEPPERONI, & KALAMATA

it’s arugula season

When you bring arugula – also known as rocket or roquette - into the mix, you gain a nimble, hard-working ingredient that adapts to every dish on the menu. Use it in appetizers and soups for additional complexity; in dumplings, quiches, and spring rolls; pair with sweeter lettuces and fruits; go savory with salty hams, toasted nuts and roasted vegetables; add to pestos and pasta; and pile on pizzas, burgers and sandwiches.

Fresh peppery flavor with a lemon twist

Exclusive blend of arugula and lemony sorrel leaves

All natural, no additives or preservatives 100% usable

One 2/1.5-lb. case yields 12 half-cup servings or 24 2-oz. servings

MARKON Organic Lemony Arugula 2/1.5-lb. pack V5508

Layer on the flavor in an individual pizza - use arugula on top of roasted mushrooms and rich creamy cheese for a perfect flavor balance.

#MarkonLemonyArugula

Tuscan Arugula and Parm Salad

ingredients

8 oz Parmesan cheese, shredded

4 oz prosciutto, sliced into thin strips

8 oz arugula

¼ cup artichoke hearts, quartered

3 oz Golden Tuscan Italian Dressing

4 oz Goat Cheese Crumbles

¼ cup pistachios, crushed

Preparation

Preheat oven to 350ºF. Divide the Parmesan cheese in half and arrange each half in a circle on a greased baking pan. Bake for 6 minutes, or until golden brown. Using a spatula, place each round over an upsidedown bowl and slightly press down with a paper towel to form a desired bowl shape. On a baking pan, lay out the prosciutto evenly and bake for 15 minutes, or until crispy. Toss the arugula, artichoke hearts and Golden Tuscan Italian dressing and mix until evenly coated. Place equal amounts of the mixture in each cheese bowl and top each with half of the prosciutto, goat cheese and pistachios.

Markon® Lemony Arugula — Available all year and always plate ready.

The rise of plant-based eating has propelled Italian dressing to the top of many an operator’s must-purchase list. Not only is it a tasty option for diners eschewing dairy, and a preferred complement to grain-based and leafier salads, Italian dressing’s lighter touch preserves the crispness of salad leaves in a way that heavier dressings can’t. Growing even faster — Greek dressing, increasing its menu penetration more than 26 percent over the last four years, according to Datessential. The takeaway? Keep the jugs full and the dressings flowing.

Our Culinary Secrets

A salad without dressing? Unthinkable, for many diners, and from a nutrition perspective, unnecessary. New studies show that eating salad with added fat in the form of oil promotes the absorption of eight different micronutrients that promote human health.

Source: American Journal of Clinical Nutrition

Frittata

Front & Center

Feta Cheese Dressing

Classic style with Feta cheese, oregano & selected spices in a light green vinaigrette

· Ideal for salads, pita sandwiches, pasta salads, or blended with olives for hors d’oeuvres

CULINARY SECRETS Athena Feta Cheese Dressing

2/1 gal. in PET Jars 13740

Italian Dressing

Traditional Italian-style flavor profile Garlic and onion flavors in a bold, thick golden base

CULINARY SECRETS Tuscan Gold Italian Dressing

4/1 gal. Jug 31472

Put your leftovers to work in a frittata, a welcome home for an endless variety of ingredients. In Italy, a small portion of the lunch or dinner meal is sometimes purposely set aside for a frittata the next day.

4-Cheese Frittata with lemony arugula and roasted peppers

Ingredients

8 eggs

¼ cup Parmesan cheese, shredded ¼ cup mozzarella cheese, shredded ¼ cup asiago cheese, shredded ¼ cup provolone cheese

6 oz lemony arugula ½ cup roasted red peppers

¼ cup diced tomatoes

2 Tbsp water

1 tsp salt

1 tsp black pepper

2 Tbsp olive oil

Preparation

Preheat oven to 350ºF. In a large mixing bowl, mix together all of the ingredients except the olive oil until combined. Pour into a greased baking pan and bake for 15 minutes, or until the eggs have set. Drizzle the olive oil over the top and serve.

Seize the Sizzle

Similar to the Italian-inspired Philly cheesesteak, a Sicilian steak sandwich tucks an entire meal into a crunchy bun. This supreme comfort food has rightfully gained legions of its own dedicated fans. The key move: dredging a juicy New York strip steak in a boldly seasoned flour and bread crumb mix and deep frying until golden brown for a crusty bite. Pile on the provolone and parmesan cheeses, spoon on the chunky marinara, top with arugula, and your new signature dish is ready for prime time.

cut italian

Semi-hard, white, made of cow’s milk, rich, bold flavor

Ideal for sandwiches and pizza

Made by the pasta filata process

COBBLESTREET MARKET®

Provolone Cheese 22 Slice .75 oz. Non-Smoked Interleaf Refrigerated 70264

Chef Talk

Prep time from start to finish is a scant nine minutes, making this sandwich a smart selection perfect for a quick lunch offering. The final touch – lemony arugula – intensifies the flavors and kicks the whole sandwich up to another level.

ready to use

Tomato Bisque13016

Sicilian Steak Sandwich

ingredients

1 ½ oz Chunky Marinara Sauce

1 egg

6 oz New York strip steak

1 Italian 6” Hoagie Bun

3 oz panko bread crumbs

2 oz all-purpose flour

½ Tbsp grated Parmesan cheese

¼ oz provolone cheese

½ tsp Italian seasoning

1/8 oz arugula

Preparation

Pound the steak thin. Mix the Italian seasoning with the flour and dredge the steak in the flour mixture. Shake off the excess flour and dip the steak in the egg wash, then finally into the panko breadcrumbs. Be sure the steak is well coated. Place the steak in a deep fryer for approximately 3 minutes until golden brown. Top the steak with the marinara, provolone and grated Parmesan cheese and melt in a salamander oven. Serve on a toasted bun with the lemon arugula.

It’s crunch time with these Italianinspired appetizers guaranteed to get diners munching, drinking and coming back for more. You’ll find all the makings to pack the house and boost your average check size … a light dusting of Parmesan cheese on scratchmade chips, garlic toast-based bruschetta, and a dip bursting with authentic Italian flavors.

BRICKFIRE BAKERY Garlic Bread 63356

1-inch thick slices

Brushed on both sides with delectable garlic, oregano and parsley spread Prep to suit your needs: in conventional or toaster oven, on stove top, griddle or grill

VILLA FRIZZONI Italian Sausage Link 42112

TRIFOGLIO® Olives Kalamata D3978

party house

Give garlic toast a chance to shine as a base for pizza, topped with marinara sauce, shredded mozzarella and basil. Or try a vegetable toast offering, with a melt of Italian-blend cheese and cooked, chopped spinach on top.

Rustic Bruschetta

ingredients

4 ½ oz Garlic Bread Toast

2 oz Sweet Italian Sausage

1 oz kalamata olives, chopped

½ oz capers

½ oz sundried tomato strips

1 oz lemony arugula

¼ oz extra virgin olive oil

½ oz feta cheese crumbles

Preparation

Grill garlic bread and arrange on plate. In a bowl, combine arugula, sundried tomato, capers and olives. Add olive oil and toss. Equally arrange sliced sausage over 3 slices of bread. Top each slice with arugula mixture. Top with crumbled cheese.

Moving up the menu is the winning blend of tomato-basil bisque, with steaming goodness in each spoon. Our rich and spicy tomato broth is loaded with tantalizing chunks of tangy tomatoes, complemented with a subtle note of aromatic basil.

Appetizers that travel well, hold their heat and crispness and start tongues and taste buds buzzing are a rare find, and we’ve created some that check off every box. You’ll find a one-of-akind goat cheese mousse, infused with the delicate sweetness of roasted red peppers, on top of a Parmesan crisp, and a recipe for tater tots that transforms a childhood favorite into an ultrasophisticated Mediterranean munchie.

Aged a minimum of 10 months

Use as a salad, pizza and pasta topper, and as a key ingredient in Alfredo sauces

GMO- and RBST-free

Parma´s Crowning Achievement

Known as the king of Italian cheeses, Parmesan originated in the Reggio and Parma regions of Italy. Made from part-skim milk and aged for months, Parmesan has a granular texture and a sweet, buttery and nutty flavor.

it starts with

VILLA FRIZZONI Parmesan Cheese Shredded Fancy Ref 70946

Parmesan crisps look elegant, taste amazing and bake up in a matter of minutes.

Share your inspiration online and tag our chefs

@ChefPaulYoung

@ChefMerry

Italian Tater Tots

ingredients

5 oz Potato Tater Tots

1 ¼ oz alfredo sauce

1/8 oz sliced pepperoni

½ oz spicy Italian sausage pizza topping with garlic

1/8 oz whole roasted red pepper

¾ oz shredded mozzarella cheese

Preparation

Deep fry the tater tots and top with the alfredo sauce, then melt mozzarella cheese on top. Meanwhile, in a hot sauté pan, add the sausage, pepperoni and red pepper. Once heated, place on top of the tater tots.

VILLA FRIZZONI Pepperoni 18862

Villa Frizzoni Parmesan Cheese is shredded for convenient recipe preparation.

The Fennel Touch

Whether in herb, bulb or dried seed form, fennel is one of the defining flavors of Italian cuisine - added to antipasto, sprinkled over fish or enhancing cooked meats with a piquant overtone. Fennel plays especially well in mixed salads, with celery, cheeses and nuts. For a well-balanced blend, toss up a Fennel, Grapefruit and Arugula Salad with an Extra Virgin Olive Oil Vinaigrette.

flavor link to Old World

Beef up your sauce w/ Italian Sausage

Made in small batches, with meticulous care Authentic European recipe, dating back generations Only premium cuts of meat - no fillers, MSG or soy

Naturally smoked Mild flavor profile

EAGLE RIDGE Italian Sausage

Sweet Bulk 51532

Wildly versatile. Villa Frizzoni’s Mushroom Ravioli plates well atop a grilled strip steak and sautéed spinach, pairs with beef tenderloin medallions, bakes to perfection with a creamy Alfredo sauce, or fries to a crisp finish in an aromatic butter and lemon oil blend. Find these recipes and more online.

ingredients

5 ea Mushroom Ravioli

1 oz fennel, cleaned and chopped

2 oz spicy Italian sausage pizza topping with garlic

3 oz chunky marinara sauce

1 oz shredded Parmesan cheese

PREPARATION

In a sauté pan, roast fennel in 1 tsp olive oil. Add sausage and continue to cook. Add marinara sauce and allow sauce to simmer. Reheat cooked ravioli in hot water. Drain and add to sauce. Toss and place in a soup plate. Garnish with shredded Parmesan cheese.

ready to

use Our Villa Frizzoni line of Pizza Toppings makes it easy to add great flavor, and appearance to any dish. Pre-portioned for labor and cost control.

Wild Mushroom Ravioli with Roasted Fennel & Sausage Red Sauce

VILLA FRIZZONI Sauce Marinara Chunky 12072

We’re all for keeping our sauces simple but sensational. Make the most of these essential Italian varieties, perfect for ladling over pasta or spooning on top of freshly seared fish:

BOLOGNESE, made with browned meat, onions, garlic, touches of nutmeg, basil and cream, and simmered with tomatoes. Use with fettuccine or tagliatelle ribbon pasta, tube pastas or as a stuffing for lasagna.

PUTTANESCA, made with garlic, dried chili peppers, capers and anchovies. Excellent with pastas and seafood.

ARRABBIATA, a fiery sauce made with chili peppers that heat up pasta, meats, poultry, seafood and pizza.

FORMAGGI, a cheese-based sauce for pasta that plays well with additions like cream, meats and mild herbs.

ALFREDO, a rich sauce made with cream, butter, grated Parmesan cheese and pepper.

CARBONARA, made with cream, beaten eggs, Parmesan cheese, small pieces of bacon and vegetables. Use over spaghetti and linguine.

VODKA SAUCE, made with tomatoes, cream, olive oil, garlic, onions and seasonings. Goes well with penne pasta, ravioli and bruschetta appetizers.

MARSALA, a rich sauce made with Marsala wine, used to enhance pasta, poultry, pork, veal, fish and game.

loading carb

Penne with Grilled Shrimp, Roasted Peppers & Parm Alfredo

ingredients

6 oz penne pasta

5 oz peeled and deveined shrimp

5 oz alfredo sauce

½ oz lemony arugula

1 ½ oz whole roasted red pepper

PREPARATION

Season the shrimp with salt and pepper and grill to finished. Cook the penne 10 minutes in salted water. Warm the alfredo, add the cooked pasta. Place in a bowl, lay the shrimp on top. Julienne the peppers and lay to side of shrimp. Garnish with the lemony arugula. A delicate balance of cream, roasted garlic and a blend of flavorful cheeses, Villa Frizzoni Alfredo Sauce does not separate when heated or served.

VILLA FRIZZONI Alfredo 4/64 oz. pouch 22826

#VillaFrizzoniAlfredoFave

Welcome to a meat eaters dream that might just be your newest best sellers. We’ve taken two of Italy’s most popular creations — sausage and pepperoni — piled on five types of cheese, added sturdy penne rigate pasta to hold it all together, and baked until crisp. Next, we notched up the umami factor on a strip loin by melting earthy goat cheese on top. Pair either with a glass of southern Italian hearty red wine, like Primitivo, and you’ve achieved perfection.

EAGLE RIDGE Sweet Italian Sausage 2/5 lb. 51532

All natural, minimally processed, no artificial ingredients

Made with premium cuts of pork and signature seasonings

Maximum frozen shelf life, higher cooking yields

VILLA FRIZZONI® Pepperoni , pork & beef, 16/oz. 18862/N1484

pack protein

True 16 slice count

Industry gold standard - 30% minimum beef requirement

Ideal for specialty pizza, stromboli, calzones, antipasto, salad bars, frittatas and pasta

251,770,000 pounds of pepperoni are consumed every year *

While 82% of U.S. consumers say they’re familiar with goat cheese, only 8% have actually eaten it frequently. That’s sure to change as goat cheese becomes more widespread on American menus.

Goat Crusted Cheese Steak

ingredients

10 oz Striploin Center Cut Steak

1/8 oz whole peeled garlic

2 oz chunky marinara sauce

1 oz fresh kale

1 Tbsp olive oil

½ oz goat cheese crumbles

½ tsp Italian seasoning

PREPARATION

Season the steak liberally with salt, pepper and Italian seasoning and grill to desired temperature. Meanwhile, place the oil into a hot sauté pan and sauté the kale until wilted. Place the goat cheese on top of the steak and melt. Place the steak on top of the marinara sauce and kale.

Got Your Goat?

Often referred to as ‘chevre,’ goat cheese has a distinctive tart flavor, and is increasingly popular as a topping for salads, sandwiches and pizza. Lower in fat, calories and cholesterol than cheese made from cow’s milk, goat cheese is a healthy option for diners with lactose sensitivities.

COBBLESTREET MARKET® Goat

Cheese Crumbles 18816

*Source: Pizza.com

Italy’s Mediterranean coastline has spawned seafood-rich cuisine, from swordfish to squid, and octopus to oyster. Mussels, ubiquitous on Italian menus, are frequently served steamed in a broth flavored with garlic, herbs, and wine, with thick slices of fresh bread to sop up the rich broth, or grilled with seasoned breadcrumbs and tossed into pasta. Shrimp looms large as well, prepared fried, grilled, or mixed with other shellfish and seafood for risotto or pasta. Briny stews full of crab, shrimp and clams abound … in fact, San Francisco’s cioppino owes its origins to the fishermen of Italy.

MEDITERRANEAN

Heat sauté pan over medium to high heat, add garlic in olive oil. Cook until slightly browned. Add shrimp and continue to sauté for 2-3 minutes. Add mussels. Add soup and bring to temperature. Place in soup tureen and garnish with grilled garlic bread.

Italiana say si to seafood

Puttanesca sauce is a modern classic from Southern Italy that’s incredibly easy to make, and almost impossible to resist. Add Kalamata olives, garlic, anchovies, capers and extra virgin olive oil to a tomato base, and spoon atop a freshly grilled swordfish steak.

Swordfish Puttanesca with Lemony Arugula Salad

ingredients

8 oz Swordfish Steak

1 oz extra virgin olive oil

½ oz garlic, chopped

½ oz anchovy engravalis

6 oz TRIFOGLIO® whole peeled tomatoes, crushed, 13032

½ oz pitted green olives, chopped ¼ oz capers, chopped ¼ ea fresh parsley

PREPARATION

For sauce: In a sauté pan, heat olive oil. Add anchovies and stir until dissolved into oil. Add garlic and lightly brown. Stir in crushed tomatoes, capers and olives. Reduce temperature to a simmer and continue to cook for about 10 minutes. Season with salt and pepper. Grill swordfish to desired doneness and place on a warm plate. Spoon sauce over top and garnish with chopped parsley. Pair with a side of our Markon® Ready-Set-Serve® lemony arugula salad tossed in your favorite dressing, Culinary Secrets™ Athena dressing.

use

ready to

Markon Lemony Arugula Salad is pre-washed and ready to eat.

Tiramisu, literally translated as ‘pick me up’ will have just that effect on your dessert menu. Now the top nontraditional dessert item, tiramisu has been exploding on the American menu since the 1990s. Invented in Italy in the 1960s at a restaurant in Treviso, the creation of coffee-soaked biscuits and sweet mascarpone, actually languished in obscurity until it became the dessert of choice in America. Today you can find it everywhere… make sure it’s on your dessert cart.

vita savor la dolce

Authentic recipe using real Italian lady fingers, real mascarpone and real coffee

Easy portioning to maximize yield Ideal for to-go options and catering needs

BAKERY Tuscan Cake Tiramisu 2 pack/case 21142

How sweet it is

Pair the intense sweetness of tiramisu with the zingy tang of balsamic for a signature dessert that satisfies all 10,000 taste buds.

BRICKFIRE

Chill out with a Scroppino, a distinctly refreshing blend of vodka, prosecco and lemon sorbet.

Tiramisu is as much flavor as format which gives the operator creative license to serve it in any number of ways – individual, scooped, traditional square and more.

Deep Fried Tiramisu with Balsamic Pudding

ingredients

1 cup chocolate pudding

1 Tbsp balsamic reduction

6 oz Tiramisu, cubed

½ cup lady fingers, blended

1 cup tempura batter

1 tsp ground cinnamon

1 Tbsp sugar

1 quart cooking oil

Preparation

ready

to use

In a small mixing bowl, mix the chocolate pudding and balsamic reduction until combined. Roll the tiramisu cubes in the lady finger crumbs, then place on a parchmentlined pan to prevent sticking. Freeze until hard, about 2 hours. Add cinnamon and sugar to tempura batter. Mix until fully incorporated. Heat up the cooking oil to 400ºF. Coat the tiramisu in the tempura batter and set into the cooking oil. Cook for about a minute, or until the batter is crispy. Serve with the pudding and fresh fruit.

Tiramisu tray pack folds down on all sides for ease of slicing.

dish the starts here prep yourself Italian Made

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