> the Sysco Pizza and Italian Cuisine Product Catalog
4
get a slice of the profits. Pizza is the number 2 entrée in food service, outpacing the growth rate of all other food items. It represents more than 10% of all food sales. any operator can add pizza to their menu… let Sysco show you how! With a wide selection from our own Quality Assured Sysco brands to an array of other authentic Italian products, Sysco can meet the needs and preferences of every operator.
14
16
Sysco Pizza_Catalog.indd 2
Pizza – What You Need to Know!
6
Flour, Dough and Crust: Whole Wheat Pizza Crust Dough recipe
8
Doughs: Tuscan Pizza Calzones recipe
12
All About Sauce!
15
Magnifico Cheese!
18
Pizza Toppings: Proteins
21
Pizza Toppings: Vegetables and Specialty
what’s inside! 22
28
20
2
4
25
Specialty Toppings: Santa Fe Mexican Pizza recipe
26
Oil, Vinegar and Seasoning
27
Artisan Breads
29
Pasta Pairings
31
Pasta: Stuffed with Goodness
33
Pasta: Homemade Lasagna recipe
37
Desserts: Strawberries & Cream Pizza recipe
38
Smallwares
42
Keep it Clean!
43
Pizza – Build it Right!
08/15/11 3:31:32 PM
welcome.
This product catalog was created to provide Sysco operators with a category-speciďŹ c guide to help start up or build business in a popular, highly-proďŹ table market... pizza and Italian cuisine! Learn how to introduce or expand menus with our large variety of quality pizza and Italian products. With innovative recipes, relevant product guidelines, helpful market trends and much more, this catalog is a valuable tool that outlines how our unique brands can enhance your business.
3
Pizza – What You Need to Know! > why start a pizza business? Pizza is very much part of the American way of life, with Americans eating approximately 100 acres of pizza each day, or 350 slices per second. Although the pizza industry experienced a decrease in sales during the recession, the beginning of 2010 has seen an increase in sales. The development and implementation of new technology and marketing strategies has enabled the pizza industry to adapt to growing consumer demands for cheap, fast and convenient products.
> The pizza industry recently captured nearly $37 billion in sales – that’s 9 percent of total restaurant industry sales.
> 77 percent of Americans report eating pizza more than once per month, and an astounding 35 percent eat it more than once per week.
Although dominated by four large brands, nearly half of the pizza industry comes from smaller chains and independent operators. Pizza appeals largely to young adults and families with children, and is most frequently consumed as dinner at home or off the premises.
“Americans eat approximately 100 acres of pizza each day, or 350 slices per second.”
> emerging trends The Pizza Consumer Trend Report shows that while nine out of every 10 Americans eat pizza at least once a month, consumers are now beginning to look for healthier, gourmet pizza options. Such demands require operators to think of not only unique oerings, but also, high quality ingredients. From innovative specialty toppings to high quality equipment, Sysco oers everything you’ll need to satisfy evolving consumer tastes and preferences.
5
4479820 1/50 LB 4014627 1/50 LB 5935606 6/25 OZ 5228341 6/5 OZ
GOLDMDL FLOUR FULL STRENGTH ENR BLEACH GOLDMDL FLOUR HI-GLUTEN ALL TRUMP AREZZIO SPICE GARLIC GRANULATED IMP/MCC SPICE BASIL LEAVES SWEET
Flour, Dough and Crust flour: what’s the importance?
“More than 1.1 billion frozen pizzas and more than 4 billion fresh pizzas were sold last year.” Flour
protein & gluten > Protein is the largest factor in determining what type of baked good will be produced.
> The level of gluten in dough is related to protein level of the flour.
> Gluten enhances the elasticity and affects the texture of baked goods.
> More gluten leads to chewier products like pizza and bagels, while less gluten yields tender baked goods like cakes and pastries.
> typical pizza flours High Gluten 13-14% Protein
Mid-High Gluten 12-13% Protein
All-Purpose H&R 10-12% Protein
Sysco Arrezzio All Trumps
Sysco Classic High Gluten
Sysco Classic
Ideal for thin, chewy, New York style pizza Develops crispier crust with a chew Minimizes soakage of sauce into crust
Ideal for hand-tossed or pan pizza An excellent go-between flour Greater dough tolerance over an all-purpose flour, but a softer “mouth feel” than a high gluten flour
Ideal for Chicago style, deep dish crust Minimizes dough shrinkage and imparts more tenderness to the finished crust Suitable for thick crust pizzas
the dough difference Traditional pizza dough is made with unbleached white flour, but with increasingly health-conscious customers, try incorporating whole wheat flour into your dough recipe. Using whole wheat flour helps add to the nutritional profile of pizza by incorporating healthier whole grain into the dough. The result is a chewy crust with a subtle, nutty taste, creating wholesome homemade pizza dough that is perfect for deep-dish pizzas and calzones.
Whole Wheat Pizza Crust Dough Yield: about 32 (10-inch) pizza dough rounds 6 pounds whole wheat flour 3 pounds all-purpose flour plus additional for dusting 5 teaspoons salt 2½ ounces rapid rise highly active dry yeast 2½ quarts warm water (110-115°) ½ cup plus 2 tablespoons honey ½ cup plus 2 tablespoons olive oil Nonstick cooking spray 1. In bowl of stand mixer with dough hook, mix flours, salt and yeast on low speed. Add water, honey and oil, and mix on low speed until dough forms a ball; dough will feel sticky. Cover bowl tightly with plastic wrap
and let stand in warm place 50 minutes or until dough doubles in size. Makes about 16 pounds dough. 2. Spray sheet trays with nonstick cooking spray. Shape dough into 8-ounce rounds and place on prepared trays. Cover with plastic wrap and let stand at room temperature up to 30 minutes or refrigerate up to 2 days. For each pizza, flatten dough balls into a 10-inch round.
topping combinations white pizza > > > > > > > >
finely chopped garlic cloves Arrezzio olive oil sliced Roma tomatoes cooked cocktail shrimp artichoke hearts sliced bell peppers mozzarella cheese chopped fresh basil
rustic Italian > crumbled Arrezzio > > >
Italian sausage Arrezzio pizza sauce roasted red peppers Italian sharp and mozzarella cheeses
7
The base of every pizza is the dough. Today’s operators are open to the many options now available. Small batch dough requires yeast, specific equipment and the greatest amount of labor. Dough balls provide more consistency with less labor, but have a short shelf life. Pre-sheeted and pre-proofed ready-to-bake crusts require no additional equipment or labor, offer an extended shelf life, and provide a guaranteed consistent product.
Create signature crusts, calzones and breads with Arrezzio! Arrezzio doughs and crusts let operators respond quickly to customer demand for custom pizzas. They have many applications, including those outside of the pizza category such as calzones.
8
Our dough balls allow for maximum creativity and flexibility. This product comes frozen, and takes only three to four hours to thaw. Dough balls have a shelf life of two days in a refrigerated state, and last up to six months when frozen.
Tuscan Pizza Calzones Yield: 12 calzones or 24 portions 3 cup olive oil plus additional for brushing 9 green and/or red bell peppers, sliced 2 medium yellow onions, halved and sliced ¾ cup chopped fresh basil leaves ¾ cup chopped fresh parsley leaves plus additional for garnish 2 tablespoons Italian seasoning Kosher salt and ground black pepper, to taste 12 9-ounce Arrezzio pizza dough balls, thawed All-purpose flour for dusting 6 cups Arrezzio pizza sauce 1 pound Arrezzio sliced pepperoni 1½ pounds Arrezzio shredded mozzarella cheese (about 6 cups) Nonstick cooking spray Grated Parmesan cheese for garnish (optional) 1. Heat oil in large skillet over mediumhigh heat. Cook bell peppers and onions until tender, stirring frequently. Stir in basil, parsley, Italian seasoning, salt and pepper. Remove from heat and cool. 2. For each calzone, roll out pizza dough ball into a 10-inch round, dusting with flour as necessary to prevent sticking. Leaving a 1-inch border, spread ¼ cup pizza sauce over half of dough round; top with pepperonion mixture, 1½ ounces pepperoni and ½ cup mozzarella cheese. Lightly wet entire border of dough with water; fold dough over filling to form a half moon. With fork, crimp edges of dough. Spray sheet tray with nonstick cooking spray. Place calzone on prepared tray and lightly brush with oil.
3. Bake at 400° for 35 minutes or until outside is lightly browned. Sprinkle with parsley and Parmesan cheese, if desired. Let stand 10 minutes; cut in half and serve with remaining 3 cups pizza sauce for dipping.
Readi-Rise™ A great option for operators who want a fresh dough product that is pre-proofed, pre-docked, formed and unbaked. Taking only 15 minutes to thaw, Readi-Rise™ works well not only for pizza, but for calzones, stromboli or breadsticks.
proofed sheeted A fresh dough product without the hassle of proofing, mixing, or rolling the dough. Proofed Sheeted Dough can be topped while still frozen or thawed and will rise in the oven. These come in various sizes and multiple pizza formats.
pre-sheeted dough Another dough option that avoids the rolling or mixing process. These are pre-formed in round or rectangular, and can be topped in a frozen state. Presheeted dough is recommended for operations that specifically focus on pizza products.
Dough & Crusts 9508045 9384447 1461181 5841356 9383886 5689262 0625061 9384454 8688929 4811531 0894212 6261762 4354486 3188174 4709477 9836073 6976888 3189990 0629529 9384819 9591157 9384561 9384579 9561812 3207230 9561069 3828118 1100189 2415531 9836347
45/8OZ 36/10OZ 30/12OZ 24/14 OZ 25/16OZ 22/20 OZ 20/22OZ 18/24OZ 45/8OZ 36/10OZ 18/24OZ 15/30OZ 45/8 OZ 24/14 OZ 22/20OZ 18/24OZ 45/8 OZ 24/14 OZ 22/20OZ 18/24 OZ 45/8 OZ 24/14 OZ 18/24 OZ 45/8 OZ 24/14 OZ 25/16 OZ 18/24OZ 20/8 OZ 20/12 OZ 24/27 OZ
ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ ITLBPZZ
DOUGH BALL PIZZA BLONDE DOUGH BALL PIZZA BLONDE DOUGH BALL PZZ BLONDE DOUGH BALL PZZ BLONDE 14 OZ DOUGH BALL PIZZA BLONDE 16OZ DOUGH BALL PZZ BLONDE DOUGH BALL PZZ BLONDE DOUGH BALL PIZZA BLONDE DOUGH BALL PZZ BLONDE EZ DOUGH BALL PZZ BLONDE EAZY DOUGH BALL PZZ BLONDE EZ DOUGH BALL PZZ BLONDE EZ DOUGH BALL PZZ BEER DOUGH BALL PZZ BEER DOUGH BALL PZZ BEER DOUGH BALL PIZZA BEER DOUGH BALL PZZ GRLC DOUGH BALL PZZ GRLC DOUGH BALL PZZ GRLC DOUGH BALL PIZZA GRLC DOUGH BALL ORIG W/BASIL DOUGH BALL PIZZA ORIG W/BASIL DOUGH BALL PIZZA ORIG W/BASIL DOUGH BALL PZZ WHEAT DOUGH BALL WHEAT DOUGH BALL PZZ WHEAT DOUGH BALL PZZ WHEAT DOUGH PIZZA GLUTEN FREE SHEETD DOUGH PIZZA PRESHEET GLUTEN FR DOUGH PIZZA SHEETED
Dough & Crusts 1560465 1319656 2455964 6820880 6105298 6918700 9142845 6275515
16/17 OZ 20/26 OZ 24/10" 120/3.3 OZ 50/5.3 OZ 18/16" 1/12 CT 12/12"
7974587 7974595 2237929 1576636 1719521 7974637 3429856 3429871 1064530 1588375 2181980 6934200 2333235 5335544 2222545
36/10 OZ 25/16 OZ 23/20OZ 18/24 OZ 18/24OZ 16/26 OZ 40/10" 20/16" 18/24OZ 72/3.5 OZ 96/5.5 OZ 72/6.6 OZ 20/26 OZ 20/16" 22/24 OZ
RICHS PIZZA CRUST 12X16 TRAD DEL SUP RICHS DOUGH BALL PIZZA LARGE FRCHMDW PIZZA CRUST PRBK GLUTEN FREE RICHS BREAD FLAT PLAIN BKD RICHS BREAD FLAT THIN OVEN FIRED AREZZIO PIZZA CRUST PREPROOFED SHEETED PRFPERF DOUGH PIZZA 16" RLD EDGE SHTD AREZZIO PIZZA CRUST RAW READI RISE MPS MPS MPS MPS MPS MPS MPS MPS MPS RICHS RICHS RICHS RICHS RICHS RICHS
DOUGH BALL PIZZA DOUGH BALL PIZZA DOUGH BALL PZZ DARK DOUGH BALL PIZZA DOUGH BALL PZZ DARK DOUGH BALL PIZZA DOUGH PIZZA SHEET RND 10" DOUGH PIZZA SHEET RND 16" DOUGH BALL PZZ 51% WHL WHEAT PIZZA CRUST 7" TRAD PARBKD DOUGH PIZZA PRESHEETED 7" DOUGH PIZZA PRSHTD OVN RSNG 7" DOUGH PIZZA PRESHTD 16" PRF/BK DOUGH PIZZA PRESHT OVN RSG DOUGH PIZZA PRESHEETED 12X16
All About Sauce!
“Pizza is the only segment of the food service business with positive trends since its inception – on the rise for more than 30 years.”
When it comes to pizza sauce, things can get personal. Whether traditional or unique, the independent chef can choose the sauce that best fits their operation. Pre-made pizza sauce, or starting from scratch with Sysco’s line of canned tomatoes... the choice is yours! Sysco tomato sauces are both ready-made to be used from the can, or they can be customized with herbs, spices, oils and other flavor sources.
> sauce talk Arrezzio pizza sauces are made from vine-ripened, fresh California tomatoes. Tomatoes are crushed to the perfect consistency for spreadable pizza sauce. Most Arrezzio pizza sauces are fully prepared with oils and spices already added, making them ready to use straight out of the can. Using a ½ cup measure, one can of sauce can yield up to 26 pizzas... that’s 156 pizzas with just one case!
> saucing guide Using a circular motion, spread sauce from the center of the crust outward, leaving ½ inch of the edge without sauce.
Recommended Quantities Pizza Size
16 inch
14 inch
12 inch
10 inch
7 inch
Sauce
6 ounces
5 ounces
4 ounces
2 ounces
1.5 ounces
®
canned can nned tomatoes and sauce Sysco’s wide range of canned tomato sauce has the variety to meet any operator’s needs. From crushed to concentrated, strips to dices, you’re sure to find the right product in our line. And don’t forget the following options for specialty pizzas: > Red sauce for traditional pizzas, including zesty, Italian or traditional > Alfredo sauce for white or chicken pizzas > Alternative flavors include barbecue, steak sauce, salsa or taco sauce As with all products, our canned tomato sauces are subject to Sysco’s stringent Quality Assurance guidelines. Select brands participate in our Lot Set Aside program, which allows for the continual assessment of the tomatoes selected for our canned sauces to ensure they meet our high quality standards.
> sauce selections: Suprema® Arrezzio® Ottimo® Sysco® Classic e Sysco® Reliance Sysco® Imperial
13
Sauce 3779337 6/#10 FULLRED 4542668 6/107 OZ OLDCALF 7960040 6/#10 SAPORTO 7518301 6/#10 PIZZAIO 0813410 6/#10 ANG MIA 6182356 6/#10 AREZZIO 6181093 6/#10 AREZZIO 8553117 6/#10 SYS OTT 4511291 6/#10 FULLRED 4982625 6/#10 SAPORTO 4008587 6/#10 ANG MIA 8553125 6/#10 SYS OTT 4342416 1/3 GAL ANG MIA 5397666 6/#10 FULLRED 4185930 6/#10 SYS CLS 5989512 6/#10 AREZZIO 4030599 6/#10 ANG MIA 4799987 6/#10 STANISL 5509732 6/#10 SAPORTO 5895594 6/#10 AREZZIO
SAUCE PIZZA FULLY PRPD SAUCE PIZZA FULLY PRPD POUCH SAUCE PIZZA HVY SAPORITO BASIL SAUCE PIZZA PREPARD SAUCE PIZZA PRPD SEASONED SAUCE PIZZA PRPD W/CHS CAL SAUCE PIZZA PRPD W/OIL CAL SAUCE PIZZA W/BASIL MW SAUCE PIZZA W/BASL CALIF SAUCE PIZZA W/BASL SUPR HVY SAUCE PIZZA XTRA HEAVY TOMATO CRSH CONC PLN PZZ SCE TOMATO CRSH ALL PURP FCY TOMATO CRSH CONC ALL PURPOSE TOMATO CRSH CONC PZZ SCE TOMATO CRUSHED ALL PURP TOMATO CRUSHED ALL PURP FCY TOMATO FILET PEELD STRIP 74-40 TOMATO STRIP PEELED TOMATO STRIP 75+ 7504556 2477958 2432813 4586293 3509528
6/#10 3/30 OZ 3/30 OZ 3/30 OZ 2/32 OZ
ITLBPZZ AREZZIO CARLAS AREZZIO DILISIO
SAUCE PIZZA PRPD SAUCE PESTO BASIL SAUCE PESTO W/O PIGNOLIA NUT SAUCE PESTO RED PPR RSTD SAUCE PESTO SUNDRIED TOMATO
Magnifico Cheese! Cheese adds flavor, color, texture and the appetizing appearance that the American consumer has come to expect on their pizza. Mozzarella and provolone make up the majority of the traditional cheese category, with their popularity as varied as the regions they are served in. Sysco offers a variety of cheese in both bulk and shredded varieties, giving operators the flexibility to choose what’s best for their menus. Shreds offer 100% usage with greater coverage and yield, helping to reduce prep time. Bulk cheese offers more flexibility, allowing for varied shred sizes, and also providing the opportunity for slices or chunks to use in other recipes.
> traditional pizza cheese varieties mozzarella Traditional pizza cheese; great stretch, firm bite and great flavor. lowfat mozzarella Richer, creamier texture with less flavor and less oiling off. provolone Like mozzarella, but with a bit more flavor. cheddar, monterey jack Great for Mexican pizza or when a brighter orange color is desired.
> cheese guide
parmesan and romano (hard, dry cheeses) Great finishers to sprinkle on last; adds tangy flavor and aids browning.
Remember! Mozzarella is always available, a safe choice and will always work well. Use enough cheese to cover your pizza, but remember that the most costly ingredient in pizza is the cheese.
Recommended Quantities Pizza Size
16 inch
14 inch
12 inch
10 inch
7 inch
Cheese
10 ounces
8 ounces
6 ounces
3 ounces
2 ounces
Sysco Pizza_Catalog.indd 12
08/15/11 3:01:53 PM
cheese che eese p profi rofiles mozzarella cheese
parmesan cheese
Originally, Italians ate mozzarella as a soft, fresh cheese. Later, cheesemakers made it with lower moisture to give it a longer shelf life. After World War II, GIs returned home with a taste for a delicious new food they had discovered in Italy – pizza. Today, thanks in large part to these soldiers, mozzarella’s popularity ranks second only to cheddar in the United States.
Known as the king of Italian cheeses, parmesan originated in the Reggio and Parma regions of Italy. It tastes sweet, buttery and nutty compared to the sharper and more piquant flavor of romano. Serve a bowl of freshly-grated parmesan on the table with pasta dishes, steamed vegetables, soups, salads and pizza.
provolone cheese Producers use more cultures for provolone than for mozzarella. These additional cultures result in fuller flavors and allow provolone to age well. In earlier times, Italian cheesemakers heated curing rooms with wood fires, which imparted a slightly smoky flavor to the cheese. Today, cheesemakers produce smoked and unsmoked provolone. Use a mozzarella and provolone blend on pizza, veal or chicken parmigiana, lasagna and casseroles.
Italian sharp cheese Italian sharp, a relative of fontina, is styled after table cheeses from Italy. It reminds some of an aged asiago. A semi-hard cheese aged for at least 60 days, it is equally at home as a table cheese or cooking cheese. Today, several cheesemakers produce this variety under various brand names. Blend mozzarella with q portions p p equal of Italian sharp for your pizza!
13
Sysco Pizza_Catalog.indd 13
08/15/11 3:02:13 PM
Pizza Cheese 5722028 2856179 2856060 2856108 5686688 3693355 9008335 2331765 2465678 2329466 2329375 2331690 2856108 2331854 2194199 2039964 1060771 6160154 6424966 1740440 0698191 6160139
8/1 LB 8/6 LB 6/5 LB 6/5 LB 6/5 LB 6/5 LB 6/5 LB 6/5LB 4/5LB 6/5LB 8/6#AVG 4/5LB 6/5 LB 6/5LB 6/3# 2/5 LB 12/16 OZ 2/5 LB 2/5 LB 1/9.5# 2/5 LB 2/5 LB
BELGIO ARZRSVS ARZRSVS ARZRSVS AREZIMP AREZIMP AREZIMP AREZIMP ALTODRY AREZIMP AREZIMP AREZIMP ARZRSVS AREZIMP AREZZIO AREZZIO AREZZIO AREZZIO CASADAN MANTOVA AREZZIO AREZZIO
CHEESE MOZZ LOG FRSH 16 SLI CHEESE MOZZ LMWM LOAF PREM CHEESE MOZZ/PROV WM SHRD PRM CHEESE MOZZARELLA WM SHRD PREM CHEESE MOZZ FTHR SHRED WM WI CHEESE MOZZ PRT SKIM PROV DICE CHEESE MOZZARELLA LMPS SHRD CHEESE MOZZ/PROV LMWM BLND CHEESE MOZZ/PROV WHT CHD SHD CHEESE MOZZARELLA DCD LMWM SOI CHEESE MOZZARELLA L/M WHL MLK CHEESE MOZZARELLA PIZZA BLEND CHEESE MOZZARELLA WM SHRD PREM CHEESE MOZZARELLA 80-10-10DICE CHEESE RICOTTA DELI WM CHEESE PARM IMP/DOM BLEND GRTD CHEESE PARMESAN GRATED SHAKER CHEESE PARMESAN SHRD IMP ZIP CHEESE PARMESAN DRY GRTD CHEESE PARMESAN REGGIANO 1/8 CHEESE ROMANO GRTD DRY CHEESE ROMANO PECORINO GRT ZIP
Pizza Toppings: Proteins Sysco offers customers a complete line of toppings in both meat, vegetable and specialty options. While pepperoni is a must for anyone serving pizza, other toppings are growing in popularity.
“Pepperoni is the most popular topping for American pizzas. It appears on 40 percent of all pizzas ordered in the United States, and represents nearly 400 million in food service pounds.”
> what is pepperoni? Pepperoni is a dry sausage – traditionally a combination of beef and pork that contains no binders or extenders. Paprika is added, which gives pepperoni its reddish appearance. The standard size is 45mm in diameter, which is specially-formulated for pizzas.
> pepperoni chat cupping Curls into a bowl shape that usually holds grease and is characteristic of pepperoni that has dried too fast. charring Outside edges will cook more rapidly than the center, resulting in a burnt product. This often happens with cupped pepperoni or when char-proofed spices are not used. greasing out Excessive grease will accumulate when the ratio of pork to beef is too high. Pork fat is softer than beef fat and will release grease more easily.
> why Arrezzio pepperoni? With more than 50 years of experience in blending and producing pepperoni, Arrezzio uses an exact ratio of pork and beef, which provides superior performance. Slow, deliberate drying virtually eliminates cupping, charring or greasing out in the oven heat, providing a pie that is appealing to the eye and pleasing to the palate.
18
> Arrezzio re ezzio o fully-cooked fu ullyy cookeed meat me eat ttoppings opping gs Sausage is the second most popular topping after pepperoni. Sausage comes in a variety of types and styles, including both pre-cooked and raw varieties. Pre-cooked pizza toppings are growing across all operations because of its convenience and increased food safety. One important point to consider when choosing a sausage topping is the size of the chunk as it affects both appearance and bite. A small chunk allows for greater coverage while a larger chunk offers extra eye appeal and higher perceived value.
of satisfying options for your customers. The protein-based pizza topping category totaled more than 377 million pounds in recent years with pork making up 90 percent of this category.
Arrezzio precooked sausage, pork and beef toppings offer a variety
> hard salami
> Italian sausage > Italian-style pork topping > pork topping > beef topping > sliced pork roll > quartered ham > bacon > chicken > smoked sausage
> sausage ussage e ccrumble rumble sizes
large - 14 per oz
regular - 28 per oz
small - 56 per oz
extra small - 96 per oz
fine - 224 per oz
Toppings Meat 2548162 2/5 LB 0356024 6/2 LB 1833615 2/5 LB
AREZZIO BACON BIT REAL CKD 3/4" GF FARMLND BACON CANADIAN SLI .75 OZ FRZN HORMEL BACON PIZZA TOPPING 1 IN
0593030 2/5 LB
7268667 1997099 3105416 1960657 7836562 7836562 2368793 2369460 8939401
1/10 LB 2/5 LBS 2/5 LB 4/2.5LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB
HORMEL TSTYSTK KAYEM BBRLCLS AREZZIO AREZZIO AREZZIO AREZZIO AREZZIO
BEEF PIZZA TOPPING BEEF STEAK PHILLY MARN BULK HAM COOKED SLI 2/3OZ MEATBALL BEEF ITAL STYLE .5 OZ MEATBALL BEEF ITAL STYLE .5 OZ MEATBALL BF/PK ITAL STYL .5 OZ MEATBALL BF/PK ITAL STYL 1 OZ MEATBALL ITAL BF/PK PREM 2 OZ
2962427 1399771 1046671 1873712 2368769 2544831 0678508 1253699 1266824 7085061 6171755 8937678 2434371 0929851 0509671 3859303 7356645 2368900 2543064
1/25 LB 1/10 LB 2/12.5LB 2/10 LB 2/12.5LB 1/10 LB 1/25 LB 1/10 LB 1/10LB 3/6-8#AV 40/4 OZ 1/10 LB 2/5 LB 1/10LB 1/10# 4/2.5 LB 1/10LB 2/5 LB 2/5 LB
HORMEL TOPPER HORMEL TYSON AREZZIO AREZZIO LIGURIA MARGRTA HORMEL AREZZIO CASASOL AREZZIO AREZZIO AREZZIO AREZZIO AREZZIO HORMEL AREZZIO AREZZIO
PEPPERONI SLI BOLD 14 SLI FSH PEPPERONI SLI W/MSC 14/OZ PEPPERONI SLICED 16 CT PEPPERONI SLICED CHKN CN PEPPERONI SLICED PORK&BF14-16C PEPPERONI SLICED PORK&BF14-16C PEPPERONI SLICED SPECIAL PEPPERONI STICK PEPPERONI STICK 14 CT 12OZ AV SALAMI GENOA COLOSSEUM STK SAUSAGE CHORIZO LINK 4X1 SAUSAGE ITAL BIAS SLI CKD FRZ SAUSAGE ITAL BULK MILD SAUSAGE ITAL CKD SKNLS 5X1 SAUSAGE ITAL LINK HOT 5/1 SKNL SAUSAGE ITALIAN BULK HOT & SPY SAUSAGE PIZZA TOPPING ITAL CHK TOPPING PIZZA BEEF CRUMBLE TOPPING PZZ PORKCRMBLITAL10/14
Pizza Toppings: Vegetables & Specialty You might have guessed that green peppers and onions rank in the top ďŹ ve of most popular pizza toppings, but other choices are rising in popularity as well. Sysco helps you make sure the basics are covered and gives you options for the specialty and custom choices customers crave! Following are some examples for consideration: > mushrooms
> artichokes
> black olives
> spinach
> green olives
> sun-dried tomatoes
> fresh tomatoes
> pepperoncini and
> fresh bell peppers
banana peppers
> roasted red peppers
> Arrezzio canned mushrooms Canned from only the ďŹ nest quality button, white or table mushrooms, Arrezzio canned mushrooms have a mild earthy avor and are succulent and tender. Plus, there is no shrinkage, spoilage or waste with canned mushrooms. Beyond the traditional pizza topping, you can use canned mushrooms in a variety of menu applications including almost any pasta dish!
Pepper Varieties: banana peppers These peppers vary from sweet and mild to spicy, and are usually served on relish plates, sandwiches and salads, or cooked in savory dishes.
21
pepperoncini Also known as Tuscan peppers, sweet Italian peppers or golden Greek peppers, pepperoncini peppers range in color from yellow-green to dark red. Typically pickled, pepperoncinis can vary from sweet and mild to spicy, and are ideal as a classic garnish for deli sandwiches, salads, pizza, vegetable trays and salad bars. Sysco imports the ďŹ nest pepperoncinis from Greece.
sweet bell peppers The bell-shaped pepper is the most common variety of sweet peppers. Most bell peppers are mature when green, but when left on the vine to ripen further, they turn red, yellow, orange or purple. Bell peppers can be eaten raw or cooked, and are commonly used in relishes, salads and savory stir-fry dishes, or can even be stued and baked.
22
23
Toppings Produce 7921457 4935623 5418132 4615555 1000397 1595545 1079250 6980668 7409410 6902340 1048222 5430202 1094721 1182237 1182203 1182195 4117214 1182211 1407022 5705043 1864735 5604909 5398427 1008101 1222389 1266675 8474538 6728232 5901871 6675765 1679919 1794882 7410723 1965490 1679992 1821537
1/25LB 1/25 LB 1/25 LB 1/1.9BHL 1/25 LB 1/11# 1/5 LB 1/25 LB 1/5 LB 1/5 LB 1/25 LB 1/10 LB 1/50 LB 1/10 LB 1/3 LB 1/10 LB 1/10 LB 1/10 LB 1/5 LB 2/8 LB 1/10 LB 4/68 OZ 6/62 OZ 1/24 CT 1/6 CT 1/24 CT 1/4 LB 4/2 LB 2/5LB 4/1 GAL 1/4OZ 1/1 LB 1/12 CT 1/4 OZ 1/4OZ 4/5 LB
ME GRWN SYS REL SYS REL PACKER PACKER PACKER SYS IMP PACKER SYS IMP SYS IMP SYS IMP SYS IMP SYS IMP SYS CLS SYS IMP SYS IMP SYS CLS SYS IMP SYS IMP FRNKLIN SYS IMP FRNKLIN NITA'S PACKER SYS IMP PACKER SYS NAT SYS NAT CASASOL ITLROSE PACKER PACKER SYS IMP PACKER PACKER SYS NAT
TOMATO BULK UTIL MAINE TOMATO BULK UTILITY FRESH TOMATO ROMA UTILITY FRESH PEPPER BELL GREEN CHOPPER PEPPER GREEN BELL MEDIUM FRESH PEPPER RED BELL IMP FRESH PEPPER RED BELL LARGE FRESH PEPPER RED BELL LG FRSH PEPPER YELLOW BELL FRSH PEPPER GREEN BELL FRSH LG ONION YEL FRESH JUMBO ONION YELLOW JMBO FRSH CRTN ONION YELLOW JUMBO FRESH MUSHROOM FOODSERVICE FRESH MUSHROOM FOODSERVICE FRESH LRG MUSHROOM FRESH LARGE MUSHROOM FRESH MATURE #2 MUSHROOM FRESH MEDIUM MUSHROOM FRESH MEDIUM MUSHROOM MARINATED POUCH MUSHROOM SLI FRESH MUSHROOM SLICED PREMIUM POUCH MUSHROOM STEM & PCS EGGPLANT FRESH EGGPLANT WHL FRESH ARTICHOKE FRESH SPINACH BABY FRSH ONION GREEN ICELS ROOTLESS SALSA FRESH MRGRTA SALSA FRESH PICO DE GALLO BASIL FRESH BASIL FRESH PARSLEY FRESH PARSLEY ITALIAN FRESH OREGANO FRESH GARLIC PEELED FRESH JAR
Specialty Toppings The demand for gourmet and specialty pizzas is rapidly growing. Add a new twist to a classic with these unique toppings!
Santa Fe Mexican Pizza Yield: 6 pizzas or 24 portions 6 Arrezzio 12-inch pre-baked pizza crusts, thawed 6 cups refried beans 3 cups diced mild green chiles, drained 1 tablespoon taco seasoning 2 pounds shredded Mexican cheese blend (about 7½ cups) 1½ cups sour cream 1½ cups medium salsa 6 medium avocados, sliced 1½ cups drained sliced black olives 3 cups diced tomatoes 1½ cups diced yellow bell pepper ¾ cup thinly sliced green onions 1. For each pizza, leaving ½-inch border, evenly spread crust with 1 cup refried beans, Over refried beans, evenly sprinkle ½ cup chiles, ½ teaspoon taco seasoning and 1¼ cups cheese. 2. Place pizza on sheet tray. Bake at 450° for 8 to 12 minutes or until cheese melts. Remove pizza from oven. Top pizza with ¼ cup sour cream, ¼ cup salsa, 1 avocado, ¼ cup olives, ½ cup tomato, ¼ cup bell pepper and 2 tablespoons onions. Cut pizza into 8 slices and serve.
> build your own specialty pizza with these deliciously different toppings! specialty sausage: duck, soy, chicken, andouille, linguica prosciutto and chorizo sauce: Creole, curry, Thai peanut, buffalo, roasted red pepper, vodka, rosa and chipotle seafood: scallops, mussels, Mahi Mahi and tuna fruit: apples, pears, avocados and strawberries nuts: almonds, walnuts and pine nuts onion: yellow, sweet, Spanish and cipollini vegetables: cauliflower, potato, wild mushroom, crimini mushroom, spinach, arugula, lettuce and zucchini
chiles: Anaheim, serrano and mild green cheese: havarti, pecorino romano, gouda, blue, fontina, goat, soy, gorgonzola, jack and buffalo mozzarella
ethnic pizzas are also growing in popularity! Mexican: taco meat, cheddar cheese, jalapeño slices and avocado Greek: kalamata olives, feta cheese, fresh tomatoes, red onions and gyro meat Creole: smoked sausage, shrimp, celery, ham and sweet peppers
Oil, Vinegar & Seasoning > vinegar Made from Trebbiano grapes, flavorful Sysco vinegars are the perfect match for our light olive oils to create signature vinaigrettes or to drizzle over fresh vegetables. Balsamic vinegar comes from the word meaning “aromatic” in Italian. Handcrafted in Modena, Italy, Arrezzio dark vinegar is aged in a series of wooden barrels to give it a distinctive flavor. Arrezzio white balsamic vinegar is pale rose in color, with a mellow flavor and color that is perfect for poultry, seafood and salad dressings.
> seasoning Garlic, oregano, basil, black pepper and red pepper – these are the must-have flavors when it comes to authentic Italian seasoning. Sysco carries a broad selection of the finest dried and fresh herbs and seasonings under the Sysco Imperial/McCormick brand. We also offer a variety of convenient garlic products – whole cloves, chopped, minced – in both ready-to-use and refrigerate-when-opened bulk containers. Don’t forget to make sure these seasonings are on hand to add as the perfect finishing touch for your Italian culinary masterpieces!
> oil basics Olive oil means Italian to most people and all olive oils are not created equally as the chart at right indicates. High quality extra virgin olive oil is fantastic for creating a light finish to dishes and for mixing with herbs as a dipping sauce for bread. Olive oil blends add subtle flavor to dishes, withstand heat applications and help control food costs. Sysco has many varieties to meet your needs, so the choice is yours!
26
Type of Oil
Common Uses
Price Point
> Best flavor, use for “finishing” dishes
Extra Virgin Olive Oil
> Drizzle on veggies, salads and pasta
Top Quality
> Replace butter, great for dipping bread > Multi-purpose cooking and baking
Pure Olive Oil
> Dressings, sauces and marinades > Substitute for butter or margarine in recipes
Slightly less than EVOO
> Odorless and tasteless
Light Olive Oil Olive Pomace Oil
Canola EV Blends
Soy Olive Oil Blends
> Great for baking > Healthy alternative to butter or margarine > Primarily refined oil > Good for sautéing and higher-heat cooking > Economical alternative to extra virgin, still provides aroma and flavor, especially 75/25 > A flavorful and economical alternative to olive pomace oil > Won’t burn as quickly as blends containing more unrefined olive oil > Good for sautéing and baking, multipurpose use
Slightly less than EVOO About 30% less than EVOO About 30% less than EVOO About 50% less than EVOO
Artisan Breads > perfect inside and out Serving bread is an easy and effective way to increase the perceived value of any dining experience. Offering bread as an inclusion to the meal, with the addition of dipping oil or fresh butter, can help enhance the customer’s overall satisfaction. With just a few minutes in the oven, Sysco par-baked breads are ready to serve. Since the bread is baked fresh, there is less waste and better inventory control. Plus, patrons are greeted with the savory aroma of freshly-baked bread! Sysco Classic Par-Baked Bread Transform your menu from the ordinary to the extraordinary with Sysco Classic Par-Baked Breads. Using only the highest quality ingredients, these delicious breads are prepared using authentic baking methods, and delivered frozen until ready to use. Discover all the exciting possibilities to expand your menu options with unique flavors and styles of breads. BakerSource® Imperial Artisan Breads Our breads are made using all-natural leavenings, hand-formed, given a long, slow, natural fermentation
to build flavor, and then baked in a special European stone hearth oven to form a chewy, crunchy crust with a moist interior. All of our artisan breads are made from the highest quality natural ingredients, aged together to feature the natural flavors of wheat. We blend only unbleached, unbromated wheat flour, kosher salt and water with natural yeast captured from the air to create these outstanding breads.
varieties include: > batards > boules & soup bowls > baguettes > ciabattas > dinner rolls > demi baguettes
Breads 8585697 + 2496517 + 7012438 + 7014541 + 4427860 + 4429288 + 9652934 + 4427712 + 4427779 + 1213313 + 5860313 + 5860186 +
28/10 OZ 20/12 OZ 300/1.12OZ 150/1.25OZ 12/16 OZ 15/20 OZ 15/20 OZ 15/16 OZ 42/4 OZ 64/3 OZ 150/1.5 OZ 28/6.5 OZ
BKRSCLS BKRSCLS BKRSCLS BKRSCLS BKRSIMP BKRSIMP BKRSIMP BKRSIMP BKRSIMP BKRSIMP SIGNATR SIGNATR
BREAD BAGUETTE FRCH PARBKD BREAD GARLIC 17" SLI DOUGH ROLL DINNER SOFT ROLL ASSORTED DNR FRNCH PARBKD BREAD BAGUETTE FRCH RUSTIC BREAD BATARD ASIAGO CHEESE BREAD BATARD RSTD GRLC BREAD CIABATTA ARTISAN BREAD CIABATTA SNDW ARTISN BREAD CIABATTA SNDW 4X4 ROLL DINNER CLS TRAD PARBK BREAD BOULE MINI PARBK
Pasta Pairings Quality dry pasta is made from 100% semolina and should be golden in color and virtually speckless. A pasta product that is dark in color with brown or tan overtones likely contains outer bran or durum flour. Adding a high percentage of durum flour to pasta will decrease its production cost, but it will also cause the pasta to cook up starchy and soft to the bite, especially if it is overcooked. Pasta LaBella is made from 100% Italian-grade, hard amber durum semolina on Italian pasta equipment at state-ofthe-art manufacturing plants. Pasta LaBella and Arrezzio pasta are guaranteed to be made from the highest quality, hard amber durum wheat available.
> dry shapes long, thin pasta (spaghetti, angel hair and capellini) Round strands coil sumptuously with smooth sauces, especially tomato with herbs, that cling to the strands as it’s twirled around a fork. Elegant thin varieties complement brothy soups while thicker lengths partner well with heavier sauces. long, flat pasta (linguine, fettuccine and tagliatelle) Ribbon-like strands, from wide to narrow, were the first pasta shapes created since they were easily cut by hand from flat sheets of pasta. This shape is very versatile and is suitable for a wide range of sauces, from seafood such as clam sauce to hearty meat sauces like Bolognese and carbonara, as well as creamy sauces like Alfredo. spiral or twist pasta (rotelle, rotini, gemelli and fusilli) Perfect for both simple and more refined sauces, these shapes are frequently used in pasta salads with oil-based dressings or pestos. Their crevices are ideal for collecting vegetables, herbs and spices.
29
fancy-shaped pasta ((shells, farfalle and campanelle) Th These open-fringed, elegant varieties are ideal for serving with dairy-based sauces like béchamel, chunky meat ragus or even tomatocream sauces like vodka sauce.
miniature pasta (ditalini, pastina, orzo and acini di pepe) Their delicate, compact shape is just right for scooping onto a spoon. These tiniest of shapes are used in soups and broth dishes.
stuffed pasta hollow-center pasta (manicotti and jumbo shells) (elbows, penne, rigatoni and ziti) Filled with cheese, spinach, These thicker-shaped pastas pair vegetables or meat, large well with full-flavored sauces. hollow pasta shapes partner well Served hot, their contours are made with tomato or cream sauce in to hold hearty meat sauces and baked casseroles. sauces with chunky ingredients like peas or capers. Ridges and angularcut ends offer intriguing texture when served cold in pasta salads.
30
Stuffed with Goodness! Arrezzio filled pastas contain the highest quality ingredients to meet customer and operator expectations. Sysco frozen pasta has a full line of offerings, from cheese-filled tortellini to gourmet striped lobster ravioli, to the more traditional stuffed shells, manicotti and cannelloni. Arrezzio filled pastas are perfect for the operators who do not have time or resources to make fresh pasta on site. We even offer pasta sheets if you want to create and customize your own lasagna or pasta roll-ups. ravioli Arrezzio Ravioli are kneaded, egg-rich pasta filled with whole milk ricotta, romano and parmesan cheeses, fresh pasteurized eggs and the finest meats available. A variety of sizes and shapes, including round, square and mini, are available to excite any menu. gourmet ravioli The distinctive Gourmet Ravioli from Arrezzio combine choice ingredients with eye-popping color to create tantalizing old-world dishes with a contemporary flair. tortellini Available in a multitude of flavors to fit any menu application, Arrezzio Tortellini are tender, bite-sized and versatile. And they’re precooked, so they’re ready in just minutes. stuffed rigatoni Arrezzio Stuffed Rigatoni are sealed to keep savory fillings locked inside their egg-rich pasta tubes.
31
stuffed shells Arrezzio Stuffed Shells are made with egg-rich pasta shells and packed with mozzarella, ricotta, parmesan cheeses and fresh spinach. Choose from firm or creamy textured cheese shells, and the delicious fresh spinach and cheese in our Florentine shells.
lasagna Bite into generous layers of Arrezzio Lasagna made carefully by hand the old-fashioned way with generous amounts of mozzarella, romano, ricotta and parmesan cheeses along with vine-ripened, crushed tomatoes, fresh vegetables, lean meats and authentic herbs and spices.
breaded ravioli Crispy and delicious, Arrezzio Breaded Ravioli are mildly coated egg-rich pasta filled with savory cheese blends.
manicotti / cannelloni Arrezzio Manicotti and Cannelloni are blended and cooked true to our oldworld recipe, using egg-rich, tubular pasta shells filled with a savory blend of cheeses and/or meat.
32
33
Perfect Pasta! Mom’s Homemade Lasagna Yield: 24 servings
sauce 6 tablespoons olive oil 4 celery ribs, diced 2 large yellow onions, diced 6 garlic cloves, minced 4 pounds Arrezzio Italian Sausage 4 bay leaves 5¼ quarts canned diced tomatoes, undrained 2½ cups tomato paste ¼ cup granulated sugar ¼ cup red wine vinegar 2 teaspoons Italian seasoning 1 tablespoon Kosher salt 1½ teaspoons fresh ground black pepper
filling 2 2 4 2 ¾ ½ 1 ½ 3
pounds lasagna noodles quarts ricotta cheese large eggs, lightly beaten cups grated Parmesan and/or Romano cheese cup chopped fresh basil leaves cup chopped fresh parsley leaves teaspoon kosher salt teaspoon ground black pepper Nonstick cooking spray pounds shredded mozzarella cheese (about 12 cups)
1. Prepare sauce: In large stockpot, heat oil over medium heat. Add celery and onions, and cook 8 minutes, stirring occasionally. Add garlic and cook 3 minutes or until onions are tender, stirring
occasionally. Add sausage and cook until browned. Stir in bay leaves, diced tomatoes with juice, tomato paste, sugar, vinegar and Italian seasoning. Reduce heat to mediumlow; cover and simmer 1½ hours, stirring occasionally. Stir in salt and pepper. Remove bay leaves and cool slightly. 2. Meanwhile, prepare filling: Prepare noodles as label directs. In large bowl, stir ricotta, eggs, 1 cup Parmesan cheese, basil, parsley, salt and pepper until well combined. 3. Spray two 4-inch, half hotel pans with nonstick cooking spray. Line bottom of each prepared pan with 4 lasagna noodles, overlapping to fit. Spread 2 cups sauce over noodles and sprinkle with ½ cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layer of noodles, sauce, and mozzarella and Parmesan cheeses in each pan. Spread ½ the ricotta mixture into each pan. Repeat layers of noodles, sauce, and mozzarella and Parmesan cheeses in each pan, ending with layer of noodles. Pour half the remaining sauce over noodles in each pan, and top each with half the remaining cheeses.
4. Cover tightly with foil. Bake at 350° for 55 minutes. Remove foil and bake 15 to 20 minutes longer or until top is lightly browned. Let stand 30 minutes before cutting.
> chef chat Lasagna may be assembled and refrigerated up to 2 days in advance. Cover lasagna with foil and bake at 350° for 1 hour 15 minutes; remove foil and bake 15 to 20 minutes longer or until top is lightly browned. Lasagna may also be assembled, covered tightly with plastic wrap and frozen up to 2 months. Thaw lasagna completely before baking.
34
Sysco Northern New England vegan
Fresh Bucatini
2644272 Pack: 3/3LB Long rod-shaped noodles, slightly thicker than spaghetti, with a hollow center; made from 100% Semolina flour
Fresh Fettuccine
0546673 Pack: 3/3LB Long ribbons of flat noodles; made from 100% Semolina flour and grade A eggs vegan Fresh Rigatoni 0546533 Pack: 2/3LB Curved, tube-shaped pasta; made from 100% Semolina flour
Fresh Whole Wheat Rigatoni
vegan
0570426 Pack: 2/3LB Curved, tube-shaped pasta; made from whole wheat flour
Fresh Gluten Free Gemelli
Fresh Linguine
0546659 Pack: 3/3LB Thin, flat-cut noodle ribbons in long strands; made from 100% Semolina flour and grade A eggs
Fresh Pappardelle
0546511 Pack: 3/3LB Extra wide, flat-cut noodle ribbons; made from 100% Semolina flour and grade A eggs vegan Fresh Ziti
0546442 Pack: 2/3LB Straight, hollow cut pasta; made from 100% Semolina flour
vegan Fresh Cavatelli 0546455 Pack: 2/3LB Curved shell-shaped pasta; made from 100% Semolina flour
Braised Angus Beef Short Rib Ravioli
2643910 Pack: 2/3LB Thick, curled pasta lengths; made from premium gluten free flour and grade A eggs
1191070 Pack: 2/3LB
0240707 Pack: 2/3LB
0072656 Pack: 2/3LB
100% Lobster Ravioli
Shape: Large Hexagon 11pc/lb | 66pc/case
Large, flavorful pieces of hardshell lobster meat mixed with roasted shallots, fresh herbs, and a touch of ricotta and mascarpone
Wild Mushroom Porcini Ravioli
Shape: Large Hexagon 11pc/lb | 66pc/case
0072571 Pack: 2/3LB
A blend of six roasted mushrooms (Porcini, Shiitake, Portobello, Oyster, Wood Ear, and Black Trumpet) with caramelized shallots, fresh mozzarella, and fresh thyme and tarragon
Sweet Pea and Caramelized Onion Ravioli
2592972 Pack: 2/3LB
Shape: Large Hexagon 11pc/lb | 66pc/case
Shape: Jumbo Round 8pc/lb | 48pc/case
Slowly braised certified Angus beef short rib with caramelized onions, a purée of carrots, and a sprinkle of fresh mozzarella
Butternut Squash and Pumpkin Ravioli
Shape: Round 20pc/lb | 120pc/case
Roasted fresh pumpkin and butternut squash, imported mustarda fruit, cinammon and nutmeg wrapped in a turmeric pasta
Five Cheese Hexagon Ravioli
1526187 Pack: 2/3LB
Shape: Large Hexagon 11pc/lb | 66pc/case
A balanced blend of imported fontina, Wisconsin white Cheddar, ricotta, fresh mozzarella and a touch of pecorino
2188748 Pack: 2/3LB
Florentine Ravioli
Shape: Jumbo Round 8pc/lb | 48pc/case
Sautéed sweet English spring peas with caramelized sweet onions, ricotta, and fresh mozzarella, finished with pecorino
Sautéed spinach folded with ricotta and fontina cheese with a touch of pecorino, finished with roasted garlic
1108065 Pack: 2/3LB
2980973 Pack: 2/3LB
Shrimp, Scallop, and Grand Marnier Ravioli
Shape: Large Hexagon 11pc/lb | 66pc/case
Scallops and shrimp sautéed with caramelized onions and roasted garlic, deglazed with Grand Marnier and blended with cannellini beans, sweet corn, and fresh herbs
2880696 Pack: 2/3LB
Blue Cheese Ravioli
Shape: Jumbo Round 8pc/lb | 48pc/case
Smoky Moody Blue Cheese folded with premium ricotta in a rich, jumbo cheese ravioli
Sweet Potato Gnocchi
0147235 Pack: 2/4LB Made from whole sweet potatoes and durum flour
Neil Bettigole 508-733-3231 NeilB@lillysfreshpasta.com
Sample Kits Available SUPC 0111411 www.lillysfreshpasta.com
Roasted Chicken, Basil, and Pancetta Ravioli
Shape: Round 20pc/lb | 120pc/case
Roasted chicken, fresh basil, and pancetta folded with mozzarella and ricotta cheeses, finished with a touch of Parmigiano-Reggiano
Potato Gnocchi
0072664 Pack: 2/4LB Made from whole Yukon gold potatoes and durum flour
Spinach and Ricotta Gnocchi
0072670 Pack: 2/4LB Made from premium ricotta and fresh spinach
Antonio D’Alelio 617-651-0411 Antonio@lillysfreshpasta.com
Dry Pasta 4862967 2/10 LB LABELLA 6040885 2/10 LB LABELLA 3022050 4/5 LB LABELLA 3022019 4/5 LB AREZZIO 8386609 2/10 LB LABELLA 4278206 12/1 LB LABELLA 4933164 1/10 LB LABELLA 0763349 12/12 OZ LABELLA 7967177 2/10 LB BARILLA 4325338 4/5 LB DECECCO 5587928 2/10 LB AREZZIO 4862959 2/10 LB LABELLA 5587936 2/10 LB AREZZIO 9688367 2/10 LB BARILLA 4862702 2/10 LB LABELLA 5588041 2/5 LB AREZZIO 5588033 2/5 LB AREZZIO 8032989 2/5LB LABELLA 9914292 4/5# DECECCO 5522479 20/1 LB LABELLA 4560967 2/10 LB LABELLA 5588017 2/10 LB AREZZIO 5587993 2/10 LB AREZZIO 4879367 2/10 LB LABELLA 4862819 2/10 LB LABELLA 4786943 2/10 LB LABELLA 4862983 2/10 LB LABELLA 5587902 2/10 LB AREZZIO 4862835 2/10 LB LABELLA 4882205 2/10 LB AREZZIO Frozen Pasta 0222877 40/4 OZ 3503984 32/5 OZ 1948512 96/2OZ 2467611 96/2.75OZ 2467603 60/2.7 OZ 2467629 3/3 LB 2467637 3/3 LB 2467645 3/3 LB 8036964 3/3 LB 2467660 3/3 LB 2467736 3/3 LB 6685440 6/3 LB
PASTA CAPELLINI 10 IN PASTA CAVATAPPI PASTA FETTUCCINE EGG 10" PASTA FETTUCCINE 10" PASTA GEMELLI PASTA LASAGNA RIDGED 10" PASTA LASAGNA RIDGED 20" PASTA LASAGNA 10 INCH NO BOIL PASTA LINGUINE PASTA LINGUINE IMP PASTA LINGUINE 10 IN PASTA LINGUINE 10 IN PASTA MACARONI ELBOW PASTA MACARONI ELBOW PASTA MACARONI ELBOW SMOOTH PASTA NOODLE EGG MED PASTA NOODLE EGG WIDE PASTA NOODLE EGG XWIDE PASTA ORECCHIETTE PASTA PENNE RIGATE PASTA PENNE RIGATE HVY WALL PASTA ROTINI GARDEN PASTA ROTINI PLAIN PASTA ROTINI/SPIRAL PASTA ROTINI/SPIRAL GARDEN PASTA SHELL MED PASTA SPAGHETTI 10 IN PASTA SPAGHETTI 10" PASTA ZITI PASTA ZITI
AREZZIO AREZZIO AREZZIO AREZZIO AREZZIO AREZZIO AREZZIO AREZZIO AREZZIO AREZZIO AREZZIO AREZZIO
PASTA LASAGNA EGG SHEET PRECKD PASTA SHEET WAVY HMSTY LASAGNA PASTA SHELL STFD W/CHEESE PASTA SHELL JUMBO W/CHEESE PASTA MANICOTTI CHEESE RAVIOLI MEAT PRECOOKED RAVIOLI CHEESE SQR PRCK PASTA RAVIOLI JUMBO CHEESE RAVIOLI CHEESE JMBO RND PRCKD PASTA TORTELLINI RAINBOW PRCKD PASTA TORTELLINI CHEESE PRECKD APTZR RAVIOLI CHS BRD
37
Having sweet treats available for dessert can increase check averages, and are always popular as an occasional treat. Make sure operators are equipped with at least several dessert oerings on the menu, and consider portion sizes – smaller, individual portions as well as larger portions for sharing, like this delicious dessert pizza.
What’s for Dessert? Strawberries & Cream Dessert Pizzas
1. In small bowl, whisk together cheeses and ½ cup brown sugar until smooth.
Yield: 6 (12-inch) pizzas or 24 portions
2. For each pizza, spray ½ sheet tray with nonstick cooking spray. In small bowl, toss 1 cup strawberries with 2 teaspoons brown sugar. Flatten dough ball into a 12-inch round and place on prepared tray. Dock dough with fork. Bake at 450° for 12 to 14 minutes or until crust is lightly browned. Reduce oven temperature to 350°.
2 cups cream cheese, softened 2 cups ricotta cheese ¾ cup light brown sugar Nonstick cooking spray 6 cups hulled and quartered strawberries (2 pounds) 6 Arrezzio pizza dough balls (9 ounces each), thawed 1 cup plus 2 tablespoons bittersweet chocolate chips (6¾ ounces) 4 cup balsamic glaze Chopped fresh mint leaves for garnish
6650873
3. Leaving ½-inch border, evenly spread e cup cheese mixture over top of crust; top with strawberry mixture and sprinkle with 3 tablespoons chocolate chips. Bake 3 to 5 minutes longer. Drizzle 2 teaspoons balsamic glaze over top of pizza and sprinkle with mint.
Arrezzio Tiramisu Trancio Strip Cake Imported from Italy! Soft sponge cake filled with layers of zabaglione and coffee cream, dusted with cocoa powder and garnished with “Savoiardi” biscuits (lady fingers). For all uses from banquets, coffee shops, high-end restaurants, Arrezzio Tiramisu Trancio Strip Cake can be pre-sliced and refrigerated until ready to serve. Create a signature item by saucing large plate and garnishing with cocoa, coffee beans or fresh fruit. Comes in a 15 x 5 rectangular shape. Suggested serving size is 10.
> coffee talk Dessert and coffee – a classic and sweet ending to any meal! When you’re serving coffee, quality, consistency and dependability are of utmost importance. And that’s exactly what you’ll find in every cup of Citavo® Fine Coffee. From traditional varieties to premium roasts, Citavo has a blend to meet any operator’s need. Citavo traditional blends, including Arabica, Colombian, European and West Coast, provide a well-rounded taste that will surely please your patrons. Our premium blends – 100% Colombian European Roast and 100% Arabica Royal Mountain Roast – provide exceptional quality and flavor.
FINE
COFFEE
38
Smallwares Pizza is enjoyed by people from all walks of life, and eating out at restaurants is an essential part of the American lifestyle. 93% of Americans eat at least one pizza per month and 21% of 18-24 year olds purchase pizza more than three times per month. Pizza also proved popular with parents. About 20% of the parents surveyed said that they purchase pizza more than three times per month. Sysco can help you enter into the pizza market with our wide, all-encompassing range of smallwares and equipment.
> getting started pizza racks Pizza racks are ideal for holding trays, screens and separators, and can even be used to cool hot pizzas. Each shelf can support up to six pounds and hold pans up to 23 inches in diameter. standard weight pans Our most popular deep-dish pan! Made of 18-gauge aluminum, these 1â€? deep pans are tapered to nest and save space in storage. Available in a wide range of diameters and hard coat options as well. pizza peels Pizza peels make the transfer to and from the oven safe and easy. Available in both aluminum and wooden models to suit every pizza oven and pizza option. wide rim pizza trays The TP Series of pizza pans is manufactured from heavy duty 18-gauge aluminum. This gauge of aluminum contributes signiďŹ cantly to a longer life. Available in a wide array of sizes and options. Perfect for serving pizza to the table.
39
Sysco Pizza_Catalog.indd 30
08/15/11 3:33:41 PM
comes with sanitary, stainless steel cutting wheels. Available in multiple sizes and handle options.
Tork Xpresssnap Café Dispenser The high-capacity Xpressnap Café Dispensers are perfect for small tables and counters where space is limited. White, natural napkins are 100% recycled and third-party certified. pizza cutter d One of the quality tools needed for pizza serving, pizza cutters can be used as a pizza accessoryy tt or even a pastry wheel. Each cutter
pizza delivery bags Pizza delivery bags include one-inch thick foam padding for insulation and heat-reflecting mylar interiors, reinforced for strength. Large grommet holes allow for steam ventilation. Each bag is designed to carry two boxed pizzas.
white pizza stand These temperature-resistant package savers, also known as “Barbie tables” because of their diminutive size, help protect pizzas by supporting the disposable boxes during transportation.
40
Sysco Pizza_Catalog.indd 31
08/15/11 3:33:48 PM
Smallwares standard weight pans Our most popular deep-dish pan! Made of 18-gauge aluminum, these 1” deep pans are tapered to nest and save space in storage. Available in a wide range of diameters and hard coat options as well. nickel-plated pan grippers Made of heavy tempered steel, pan grippers are designed to help you safely transport a pizza pan with ease. cheese shakers Available in SAN plastic or glass, a cheese shaker is a must-have accessory for any pizza. The fluted base is stain-proof and dishwasher-safe while the stainless steel tops are rust-proof. dough pans Constructed of heavy, 14-gauge tempered aluminum with a self-stacking design, dough pans require minimum storage space, are easy-to-clean, refrigerate quickly, and stack securely. pizza knife Perfect for chopping and cutting, the pizza knife features a rocking design to quickly slice and dice. dough scraper Highest quality stain-free, high-carbon steel blade with “Grip Tex” polypropylene handle. NSF Certified. dough boxes and covers Use to proof and store dough, keeping it fresh and preventing crusting. Made of virtually unbreakable Camwear® polycarbonate. Reinforced on all sides for long lasting durability. Edges are smooth and rounded for added safety. Available in full size 18” x 26” (46 x 66 cm) only. Made from polypropylene.
41
Sysco Pizza_Catalog.indd 32
08/15/11 3:34:6 PM
> At Sysco, we believe that every Sysco product is an emblem of quality, setting high standards for food safety, hygiene and consistency.
Keep it Clean! Get the security of 360º of Protection® to safeguard your operation. Sysco and Ecolab® have partnered to bring you Keystone, a complete cleaning, sanitation and food safety program that delivers 360° of Protection®. With Keystone, clean up is truly a breeze. Keystone’s ultraconcentrated products are always properly diluted, getting it clean the first time and eliminating time spent on second passes. It’s compact, convenient and fast while being simple to use. With a wide range of products, Keystone keeps your business clean from the floor up, leaving you with more time to focus on other details. The Keystone reputation has been built by supplying innovative, value-added products, systems and services to our customers. Our unique Keystone products do more than clean – they help you reduce product waste, enhance employee safety, save time and labor, control costs and improve guest satisfaction. Products and services are backed by the industry’s most comprehensive support program.
>
> Sysco Keystone Chemicals The number one choice in value-added cleaning and sanitation services!
service Regular visits ensure your establishment is operating efficiently and cost effectively. training We show your employees proper procedures that ensure quality results, enhance productivity and encourage safety. equipment Convenient, economical dispensers offer safety and ease of use. support With the largest sales and service staff in the industry and a superior technical group, we offer support that is second to none.
Stocked 1326507 8409262 1825395 7666272 7682802 7808482 5644281 8117749 4425104 4425088 4425062 6493357 0866053 0866095 3781952 2764108 2135263 4184164 5597653 Special Order 5131818 5983978 4568929 4095071 4068607 4096111 4096103 5084942 5568027 5264957 5469549 5447909 5128749 4385548
4/32oz 12/20OZ 2/1GAL 9/32OZ 4/32OZ 6/32OZ 1/6X3IN 1/EACH 1/2OZ 1/4 OZ 1/8 OZ 1/3 PC 1/8" 1/10IN 2/PAIR 3/EACH 1/10X10 1/16 IN 3/15X20
KEYSTON KEYSTON KEYSTON KEYSTON KEYSTON KEYSTON SYSCO AM METL VOLLRTH VOLLRTH VOLLRTH SYSCO SYSCO SYSCO SYSCO SYSCO HALCO AM METL SYSCO
DEGREASER RTU GREASE LIFT CLEANER LIQ BLCH CLEANER LIQ SOAP OIL WOOD DETERGENT POT/PAN RTU CLEANER MULTI SURFACE RTU ORNG SANITIZER QUAT HARD SURFC RTU CUTTER SCRAPER DOUGH SANISAFE SCRAPER BOWL WHITE PLASTIC LADLE STNLS ONE PIECE LADLE STNLS ONE PIECE LADLE STNLS ONE PIECE KNIFE PARING COOKS STY 3.25" KNIFE COOK BLUE SANI-SOFT KNIFE COOK BLUE SANISOFT MITT OVEN PYROTEX BEIGE 17IN PAN GRABBER TRY KNT 8.5X11.5IN HOLDER HOT PAD SQU FLXAPRENE SCREEN PIZZA ALUMINUM ROUND BOX BUS BLK 7IN DEEP 15X20IN
1/EA EDLUND 1/20 IN RH DXTR 1/2.75IN RH SANI 1/4 IN RH SANI 1/10 IN AM METL 1/12 IN AM METL 1/14 IN AM METL 1/16X18 AM METL 1/16X18 AM METL 1/EA AM METL 1/EACH CAMBRO 1/18X26 CAMBRO 1/EACH AM METL 24/12 OZ TBLCRFT
SCALE FOOD 32 OZ X .25 OZ KNIFE PIZZA HI-CARBON ROCKER CUTTER PIZZA WHEEL S-S CUTTER PIZZA WHEEL S-S TRAY PIZZA ALUMINUM RND TRAY PIZZA ALUMINUM RND TRAY PIZZA ALUMINUM RND PEEL PIZZA WOOD W/HNDL 8 IN PEEL PIZZA WOOD 24 IN HANDLE ROLLER DOCKER PLASTIC WHEEL BOX DOUGH PIZZA POLY WHT 3" COVER PLAS PIZZA DOUGH BOX WHT SERVER PIE/CAKE STNLS WIDEHNDL SHAKER CHEESE GLASS W/S-S TOP
Build it Right! Pizza remains one of the hottest food trends because of its popularity, its ease of preparation, low food cost and high profitability. Here’s a quick reference guide to building your own slice of the profits.
> things to remember Do not load the center of the pizza with toppings. The ingredients should be spread evenly over the pizza to ensure the proper portion of toppings on every slice.
Sauce, Cheese and Meats Sauce Cheese Pepperoni Personal (7”)
44
Italian Sausage
Pork Sausage
Beef
1.5 oz
2 oz
8 slices
2 oz
2 oz
2 oz
Small (10”)
2 oz
3 oz
16 slices
3 oz
3 oz
3 oz
Medium (12”)
4 oz
6 oz
20 slices
4 oz
4 oz
4 oz
Large (14”)
5 oz
8 oz
32 slices
5 oz
5 oz
5 oz
X-Large (16”)
6 oz
10 oz
40 slices
6 oz
6 oz
6 oz
What Size Dough Ball Makes What Size Crust? Ball Size
Thick Crust
Hand-Tossed
Thin Crust
9 oz
8 inch
10 inch
12 inch
14 oz
10 inch
12 inch
14 inch
16 oz
12 inch
14 inch
16 inch
19 oz
13 inch
15 inch
17 inch
23 oz
14 inch
16 inch
18 inch
26 oz
16 inch
18 inch
20 inch
Vegetables
Cheese
Canadian Bacon
Bacon
Mushrooms
Onions
Green Peppers
Black Olives
Top Cheese
3 slices
1.5 oz
2 oz
1.5 oz
1.5 oz
1 oz
.5 oz
5 slices
2.5 oz
3.5 oz
2.5 oz
3 oz
2 oz
1 oz
7 slices
3.5 oz
5 oz
3.5 oz
6 oz
3 oz
1 oz
9 slices
5 oz
7 oz
5 oz
8 oz
5 oz
1 oz
11 slices
6 oz
10 oz
6 oz
10 oz
6 oz
2 oz
45
Quality Essentials > Special ingredients. > Superb consistency. > Homemade perfection. Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Our family of products also includes equipment and suppliers for the food service and hospitality industries. When the goodness of tradition meets the quality of Sysco, the wonders never cease. From avorful cheeses, dough and sauces to savory meat toppings and sturdy equipment, Sysco has all you need to continue the tradition of quality within the pizza category.
“Helping Our Customers Succeed”
PREMIUM FLAVORED PIZZA DOUGH
It’ll Be Pizza of Scarborough, Maine produces 6 flavors of premium frozen pizza dough: Basil, Beer, Garlic, Wheat, Blonde, and Blonde EZ-Stretch. Our doughs are unique in the marketplace for their quality, taste profile, durability, and ease of use, and are used for pizzas, calzones, breadsticks, focaccia, bread bowls, fried dough and breadsticks by pizzerias, restaurants, school cafeterias, pubs, and corporate kitchens throughout the Northeast. Distributed by ten major food distributors, all of our doughs are available in any size between 8 and 30 ounces. Our retail products, packaged under the Portland Pie Co. trademark, can be found in the deli sections at Hannaford Bros., Shaw’s, and Big Y Supermarkets. Here’s what sets It’ll Be Pizza Dough apart: OUR RECIPES All of our doughs originated in the kitchen of the first Portland Pie Co. restaurant in Portland, ME in 1997. Looking for a way to stand out in a crowded pizza landscape, owners Nat Getchell and Steve Freese created their signature flavored pizza doughs: Basil, Beer, Garlic and Wheat. Each of these flavors carries its own distinct flavor and bite profiles: the Basil, slightly sweet and perfectly complimentary with a nicely seasoned sauce; the Beer, aromatic and perfectly aerated; the Garlic, dense and flavorful; and the Wheat, a perfect balance between white and whole wheat flours. Our Blonde (or White) dough marries the ingredient quality of our flavored doughs with a slightly lower price point. Blonde EZ-Stretch was designed for our high volume customers looking for a product that would proof more quickly and be easier to stretch. From the beginning, only the finest ingredients were used in the dough, a commitment that has continued to this day. We only use flour milled with a high gluten content which gives our products a strength and durability that is unmatched in the frozen pizza dough industry.
5 Lincoln Avenue • Scarborough, ME 04074 T: 207.730.7301• F: 207.730.7302
OUR PROCESS As It’ll Be Pizza has grown, we have continually worked to upgrade our production facilities while maintaining the consistency and quality of our dough. We currently manufacture over one hundred thousand pounds of pizza dough per week in our temperature and humidity controlled facility. Our water is chilled and filtered, quality control checkpoints have been established throughout our production line, and our dough is blast frozen within minutes of coming out of the mixer. Uncompromising consistency and quality is our highest priority. Contact us today and discover the difference for yourself!
Samples available upon request www.itllbe.com