So You Can Box Out the Competition Performance Delivers
Popularity matters — you see it everywhere, from food trends like spicy, comfort, international, and nostalgia, to culture and technology.
You know what’s really popular? Pizza places. Pizza is America’s favorite food by a long shot, and despite the winds of change, trends that reach restaurant menus then fall off, or any other factors, the power of pizza’s not going anywhere. An astounding 90% of consumers plan to eat the same amount of pizza, or even more, in 2025 than they did in ’24. And pizza operators are bullish too — 9 times more believe their sales are going to increase compared to those that don’t.
At Performance, our passion for pizza and Italian food, along with supporting local restaurateurs, runs in our family. Legendary Roma® founder, Mr. Louis G. Piancone, started his first business in Bradley Beach, N.J., in 1955, with neighborhood eateries his primary focus. Tradition and service are part of our DNA, and now — we’re going platinum to celebrate 70 years of Italian excellence, with an eye on your future.
Let’s dish on the state of pizza, what works best for regional styles, fusion opportunities, takeout & delivery, and staples like the best crusts, toppings, cheese, and tomatoes! Performance has everything and the kitchen sink to help deliver success for you in 2025.
Get inside our chefs’ minds and find out what inspired their dishes.
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Performance Culinary Treasures
Our team of extraordinary chefs worked thoughtfully behind the scenes to bring you the captivating recipes and well-seasoned advice found in this issue of The Dish. Meet the stellar lineup of experts, who offer a neverending source of ideas coupled with an undeniable passion for all things Italian:
Chef Katie Bulger, Milwaukee
Chef Steven Zabel, Chicago
Chef Robert Stegall-Smith, Florence
A Culinary Institute of America grad with a master’s in Hospitality Administration, Robert has experience in fine dining, private clubs, colleges, healthcare, and more. He's been blending his passion for food and hospitality as a Performance corporate chef since 1996, creating memorable dining experiences across diverse industries.
Bringing fresh new ideas, trends, and creativity to our customers is Katie's passion! Seeing that “lightbulb moment” when collaborating with people is infectious and is what drives her every day.
Chef David McGurn, Florence
A passionate culinary professional with 35+ years of experience, David thrives on mentoring chefs, crafting innovative programs, and transforming operations — all while celebrating the art and soul of food.
Steven's been in the foodservice industry for more then 30 years. His unique approach provides a low-touch, handson method to delivering the freshest and best quality ingredients to your guests.
Chef Jon Vance, Thoms Proestler
Jon wears multiple hats as both Italian and Hispanic specialist. That allows him to create pizzas that work across cuisines, as well as more traditional pasta dishes.
Slicing Through the Trends: A Chef’s Guide to the Latest IN PIZZA
By Harrison Gregory, Senior Writer – Performance Foodservice
For close to 30 years, Chef Robert Stegall-Smith has been supporting pizza makers in their pursuit of restaurant success. And the two-time Chef of the Year in the South Carolina Midlands region brings a hands-on approach to an industry that’s been evolving over time.
“Your pizza is your fingerprint,” he said, reflecting on his decades in the business as a Performance Foodservice corporate chef based out of the Florence area. “And so, it’s essential to have your own style to succeed. Everybody has their favorite pizza place. You have to give that guest a reason why yours is their favorite.”
Rise to the Top
Chef Robert believes in the traditional — but he also knows pizza should step out of its comfort zone, from time to time.
“A lot of restaurants are doing LTOs now, which has not been a thing you used to find in a pizza shop. The LTOs allow you to experiment for a short period of time to see what works.
• “Latin-inspiration, for example,” he continued. “It might be worth adding a touch of adobo to your pizza sauce or doing some chorizo sausage instead of Italian. It also gives you an advantage during certain times on the calendar — October is a great pizza month, and Día de los Muertos is a great holiday to do a Hispanic-style pizza.
Latin-Inspired
Chorizo SAUSAGE Pizza
• “You’re seeing people play with other toppings as well. They’re tweaking tradition to make it a little more international, with things like Asian fusion. And I’m seeing a lot of microgreens and herbs on pizza right now. One of our best sellers is a chef’s blend with a few bright petals of edible flowers that just makes the pizza pop.
• “Personal pizzas are also on menus more frequently, and the new Piancone® Frozen Pinsa Pizza Crusts are great for pizzerias that want to lean into that style, especially with customization becoming a larger trend."
"Your pizza is your fingerprint, And so, it’s essential to have your own style to succeed."
– Chef Robert Stegall-Smith
Mix & Match
In his consultant role, Chef Robert has been showing restaurants subtle ways to help refine their sauces, just a touch, to differentiate specialty pies.
“You really want that sauce to match your pizza concept,” he explained. “For a traditional Italian street pizza [which is catching the eye of nearly 40% of consumers] the Piancone® Il Famoso or Luigi® Ground Tomatoes are great bases, simply with a little olive oil and salt.
“Or if you’re doing a jerk chicken pizza, I might add some fresh ginger and cilantro in a small batch sauce, just for that item. That’s pretty quick and easy to do. If it’s a crab cake pizza, I might toss some seafood seasoning in the sauce that kind of enhances the whole pie in a way your competitors will have a hard time copying.”
Consistency is Key
Generally, pizza consumers make return visits to a place they trust. According to Chef Robert, the key to trust is consistency.
“If you’ve got five different people making your dough, your dough is never going to be the same every time,” he explained. “And let’s face it, that dough is the base of everything you’re doing in your shop. The consistency of [Performance] products can really help you, especially in this labor market we’re in.
“Many pizza operators are moving to premade dough balls for that reason. The dough ball’s always going to be the same, which gives you a level of confidence in your product. Two of the key elements in baking off a great pizza are time and temperature — we have a lot of Italian specialists throughout Performance who can help dial in your equipment for the perfect bake. And if you’re in need of additional equipment, we can help there as well!” n
pre-made crust & dough balls
Old School, New School
We’ve all been there — craving a late-night slice in the thick of adventures or sitting down to a piping hot pie that tastes exactly like what you want, but is somehow as exhilarating as ever. That’s the power of a New York-Style Pizza.
Its popularity shouldn’t be a surprise. Pizza lovers tend to return to their favorites, over and over, and New York slices exude comfort and familiarity. According to the data, nearly 60% of consumers are focused on the classics. So, serve up the perfect balance of chewiness and crispiness with a crust starring Assoluti! High Gluten Flour, an impeccable canvas for all that melty cheese and decadent Italian toppings.
Absolute Flavor
Within hours of hanging on the vine, primarily in California, Assoluti! Whole Peeled Tomatoes are cleaned, sorted, peeled, blanched, and packed in attractive cans to provide the most versatility for your signature sauce.
Higher moisture offers a softer chew and performs well for takeout and delivery
Flame roasted for a smoky, sweet flavor
ASSOLUTI! FIRE ROASTED RED PEPPERS
ASSOLUTI!® SHREDDED MOZZARELLA
Chef Katie Bulger - Milwaukee
Takin’ It to the Streets
One look at the crispy, bubbly crust, radiant colors, and pools of Roma® Mozzarella Orecchiette — transports you to the buzzing streets of 19th-century Naples, where the working-class lazzaroni (laborers and vendors) sought an affordable and deeply satisfying meal.
The humble Neapolitan helped usher in the popularity of pizza worldwide, and its fame continues to grow, with close to 40% of consumers very interested in Italian street food offerings.
A combination of time, temperature, and the right oven is critical to achieving an authentic Italian-style bake. Wood-fired has become fashionable, but there are actually affordable high-heat, big-flame imported ovens that will do the trick as well. Performance specialists can help find the right fit for you. Neapolitans tend to be single-serve and baked at high temperature for that touch of char on the crust — think like the Karate Kid, balance is key.
Heat Up Heritage
Roma has been in the pizza game for 70 years and Roma Heritage Flour is crafted as a testament to that history and expertise.
The flour yields a tolerant, strong dough, ideal for a thin, crispy crust with an enjoyable bite.
LUIGI® GROUND TOMATOES
100% steam-peeled with no calcium chloride
by Chef Robert Stegall-Smith - Florence
FIND THIS RECIPE ONLINE! PROSCIUTTO & SPINACH NEAPOLITAN PIZZA
PIANCONE® PROSCIUTTO
Hand-selected and hand-trimmed for unmatched quality
FIND THIS RECIPE ONLINE!
ULTIMO!® ITALIAN BEEF CHICAGO-STYLE PIZZA
by Chef Steven Zabel - Chicago
The Ultimate Bear Tribute
Deep dish gets all the attention, but in Chicago, thin crust, or tavern-style, has been filling up residents since the days of Al Capone.
True to its native roots, this pie offers more practicality than its more famous, more dense cousin. During prohibition days, a thinner slice was easier to grasp while holding an illicit beverage in one hand. Pile on Roma® Sliced Italian Beef and fiery giardiniera to complete this tasty love letter to the Windy City, with a nod to the streaming breakout hit The Bear
25
% of consumers have tried Chicago-style thin crust, meaning there’s opportunity to thrill them with something fresh & new.
Source: DATASSENTIAL Pizza Keynote Reports 2024
Deep Thoughts
If you are interested in adding deep dish to your menu, it’s important to remember that the science is different — requiring more fat. A deep dish crust almost functions as a pastry, with a high fat-to-flour ratio stemming from butter or corn oil. Most Chicago deep dish restaurants use Wisconsin mozzarella as a high fat barrier between the sauce and dough, protecting against a soggier crust.
ULTIMO! PREPARED PIZZA SAUCE
Made from sun-ripened tomatoes with basil, olive oil, and additional spices
ULTIMO! SUPREME® 14" PIZZA PREPROOFED CRUST
Live yeast lends a madefrom-scratch, freshbaked, high-quality taste
Ultimo!® Italian Beef Chicago-Style Pizza
Servings: 4
Chef Talk
Giardiniera and Italian beef will hold for 7 days under refrigeration. Use multiple cheese blends for layers of flavor.
Ingredients
1 ea. Ultimo! Supreme Pizza Crust 14" Pre-Proof
6 oz. Ultimo! Fully Prepared Pizza Sauce
8 oz. Ultimo! Supreme Shredded Mozzarella, White Cheddar & Provolone Blend
2 oz. Ultimo! Shaved Parmesan
4 oz. Roma® Sliced Italian Beef
1 ea. Peak® Tomato, sliced
1 ea. Assoluti!® Roasted Red Pepper
3 ea. Peak Jalapeño Pepper, small dice
1 ea. Peak Carrot, peeled & small dice
1 C. Peak Cauliflower, chopped
1 C. Peak Celery, cut into half-moon rings
1 ea. Peak Red Onion, small dice
½ C. Roma Sliced Green Olives
½ tsp. Roma Crushed Red Pepper Flakes
¼ tsp. West Creek® Kosher Sea Salt
4 ea. Peak Garlic Cloves minced
1 C. Water
¼ tsp. Peak Oregano chopped
1 ½ C. Roma Sauté oil
1 C. Piancone® White Balsamic Vinegar
¼ tsp. Roma Ground Black Pepper
preparation
GIARDINIERA: Mix peppers, cauliflower, jalapeños, carrots, olives, onion, red pepper flakes, and celery with salt. Cover with cold water and refrigerate 12-24 hours.
Drain and rinse away the brine. Set aside.
Whisk garlic, oregano, vinegar, oil, and pepper; toss with vegetables. Refrigerate 24 hours to marinade. Store in containers.
PIZZA: Spread sauce on crust, add cheese, beef, sliced tomato, and giardiniera.
Bake at 500°F for 8 minutes until golden.
Cut into squares, cool, and enjoy!
Grab a piece of the generational pie
by Lauren Stepp, Contributing Writer
From pad thai pies to classic cheese, every generation has its pizza preferences. Stay on top of the trends to keep your menu fresh and appealing to everyone — Gen Z, boomers, and everyone in between.
The pizza industry is hotter than ever, raking in an estimated $50.1 billion in 2024, according to IBISWorld.1
But as low startup costs fuel new pizzerias, competition is rising. To stay ahead of the curve, consider catering to each generation’s tastes — whether it’s bold flavors for Gen Z or classic pies for boomers.
How you serve your pizza matters, too. Younger generations are all about fast, seamless delivery, while older guests tend to stick with the traditional dine-in experience. Understanding what each group wants, and how they want it, can make all the difference.
Toppings Talk
Gen Z may be young, but they’re already changing the pizza game. With a taste for bold, international flavors, this generation is fueling the rise of adventurous pies.
To win this demographic over, it’s important to think outside the pizza box. I’m a big fan of the Cheeseburger Pizza trend — level up with Ultimo!® Ground Beef Crumbles, Peak Fresh Produce®, and other high-quality ingredients. This America-meets-Italy remix is unconventional enough to grab Gen Z’s attention but also surprisingly universal, with about 86% of consumers celebrating the flavor.
Since nearly 20% of consumers are seeking vegan options, consider including Roma® Vegan Italian Sausage-Style Crumbles as a pizza topping.
Saucy Business
According to a report from McCormick®, more than half of boomers enjoy trying new dishes but prefer classic flavors.² And when it comes to pizza, nothing hits home quite like a traditional red sauce.
But who says traditional has to be boring? A Charcuterie Pizza, for instance, begins with an Ultimo! Dough Ball and a simple tomato base using Ultimo! Pizza Sauce. It’s then topped with a blend of creamy Bacio® Cheese and rich Nature's Best Dairy® Brie along with an array of charcuterie favorites Milano, Calabrese, Toscano salami, and prosciutto. Castelvetrano olives,
Pro Pizza Tip
Since nearly 20% of consumers are seeking vegan options, consider including Roma® Vegan Italian Sausage-Style Crumbles as a pizza topping.
piquant peppers, and Marcona almonds add vibrant flavors and textures, while stuffed crimini mushrooms bring a hearty, savory touch. A sprinkle of fresh parsley completes this elevated take on a traditional pizza it’s a simple combination that takes familiar flavors to new heights.
Pro Pizza Tip
4 out of every 5 consumers enjoy tomato sauce. So, when in doubt, tomato it out!
Crust Worthy
Though nearly 20% of all consumers are seeking gluten-free options, glutenfree pizza crusts often lack flavor and fall apart under the weight of toppings. Thankfully, Roma Frozen Gluten-Free Crusts are here to save the day.
These crusts give the traditional dough a run for its money. Made with clean, simple ingredients like brown rice and tapioca flour, they’re certified glutenfree, non-GMO, and free from nuts, soy, and corn. From the 12” Seasoned Vegan Gluten-Free Crust to cauliflower-based options, there’s something to suit every palate.
Brush your gluten-free pizza crust with olive oil or garlic butter before baking for an extra boost of flavor and a beautiful golden finish.
Pro Pizza Tip
Order Up
When it comes to pizza ordering, each generation has its own way of doing it. Research from the National Restaurant Association shows that young adults rely heavily on takeout and delivery 72% of millennials consider it “essential” to their lifestyle. Meanwhile, older adults still enjoy the classic dine-in experience.³
The solution? Offer options that cater to both. Whether it’s speedy delivery for the on-the-go crowd or a cozy dine-in atmosphere, knowing how each generation likes to enjoy their pizza can keep your guests coming back for more. n
Pro Pizza Tip
Offer an easy-to-use online platform for all generations. Need innovative support fast? Check out Performance One Source Solution Partners for all your tech needs.
Holiday Roman
Packed in convenient 4/1-gallon PET containers per case
Fully cooked, frozen, ready to heat-and-serve right from the bag
LUIGI® RED & GREEN PEPPER STRIPS
LUIGI SPICY ITALIAN SAUSAGE
Swice is Nice
Let’s jump from the streets of Chicago and Naples to the heart of the Italian food scene in Rome. Some versions of Roman-style pizza have existed for centuries, but in the 1960s, it was re-introduced as a quick, affordable dish, highlighted by its light, airy, thin, and crispy crust.
PURE FLAVOR. PERFECT PIZZA.
The rising interest in Italian street food is driven by accessibility and an appreciation for the fresh, regional simplicity and quality of Roman toppings — in this case, Luigi® Kalamata Olives, spicy Italian sausage, Peak® Arugula, and Piancone® Caesar Blend Shaved Cheese.
Plus, the Ultimo!® Thin & Crispy Crust is a quick solution for getting product out in a timely manner. The rigidity of the finished crust allows it to hold up to ingredients like arugula salad.
Pep in Your Step
Spice up Italian favorites with versatile, colorful, crisp sweet bell peppers that are koshercertified and picked at peak freshness for a smoky, sweet taste — low in calories and a rich source of antioxidants.
FIND THIS RECIPE ONLINE!
LUIGI ROMAN-STYLE SPICY ITALIAN SAUSAGE & SWEET PEPPER PIZZA by Chef Robert Stegall-Smith - Florence
Escalon’s 100% California tomatoes are picked ripe, gently steam-peeled without chemicals, and packed within hours to lock in their natural avor. No added citric acid, no shortcuts — just pure, clean taste for pizza perfection.
Above All, A Better Tomato
HUNGRY FOR MORE?
Scan the QR code to explore our Tomato Toolkit.
Gimme Mo-town
Sometimes overlooked in the shadow of New York and Chicago, Detroit-Style Pizza has finally arrived in a big way, with major chains recently launching their own twists on the Motor City mouthful.
Enjoyed out of deep-sided steel pans by autoworkers in the 1940s, Detroit-style is the king of the square pizza. It’s become crave-worthy for its airy, buttery dough and decadently caramelized crust, loaded with toppings. Featuring thick slabs of savory herb-roasted Peak® Eggplant, this version will call out to vegetable lovers as well. And a drizzle of Flavorsmith® Sweet Heat Hot Honey takes taste buds on a swicy test drive.
65 % of consumers are interested in Detroit-style pizza.
Source: DATASSENTIAL Pizza Keynote Reports 2024
We’ll Make You Famous
The word is getting out — our Piancone Il
Famoso Peeled Ground Tomatoes are taking pizza sauces to the stratosphere. This premier product is specially imported from Italy and packed from fresh pear tomatoes with no citric acid added.
PIANCONE®
EXTRA VIRGIN OLIVE OIL
100% Italian from the Apulia region. Produced and packed in Italy
PEAK® EGGPLANT
Time from harvest to shipping is no more than 1 day, for guaranteed freshness
by Chef David McGurn - Florence
Liguria offers authentic pepperoni made from oldworld recipes using the highest quality ingredients. The pepperoni is available in a variety of taste profiles in multiple slice-counts, giving pizzerias the flexibility to satisfy customers and manage food costs.
Love California
BACIO® SHREDDED CHEESE BLEND
Made with an irresistible combo of whole milk and part skim
The combination of flours, hydration, and baking method results in a crust that's crispy on the outside, but also chewy and tender
FIND THIS RECIPE ONLINE!
BACIO CALIFORNIA-STYLE
THAI CHICKEN PIZZA by Chef Steven Zabel - Chicago
PIANCONE®
10” PINSA CRUST
Say what you want about Generation Z, they aren’t afraid of taking culinary chances. In fact, 34% of this precocious cohort are interested in trying mash-up pizzas, or another way of saying fusion.
Introducing this striking, vibrant pie — combining West and East characteristics. Named for the age-old process of stretching and aerating the dough with the fingers, the Piancone® Frozen Pinsa Pizza Crust differs from the ordinary, using a mix of flours and a sourdough fermentation that results in a gorgeous cloud-like crust with crisp and chew.
26% of diners are interested in trying a spicy pizza
Source: DATASSENTIAL Pizza Keynote Reports 2024
Kiss & Tell
All pizza is made with a little love, but no other pizza cheese is crafted With a Kiss of Buffalo Milk®. The Bacio® Shredded Cheese Blend is expertly shredded according to exact specifications. It’s perfect for operators who enjoy the convenience of preshredded cheese but refuse to skimp on quality. My
CONTIGO® GRATED COTIJA
Flavor That’s
With You
For 90s kids, Mexican-style pizzas were a rite of passage. They were the superstars of the mall food court. Today, authenticity is more of a hallmark, with traditional Mexican ingredients and preparations capturing the spirit of the streets — to the tune of a more than 75% approval rating! And Contigo is with you, sourcing products that reflect the incredible range of Hispanic kitchens.
You probably keep waiting for the bubble to burst, but featuring a blend of bold, ancestral spices — birria is not stopping its culinary takeover. For this beauty, an irresistible birria consommé is mixed with shredded beef barbacoa, a unique birria pizza sauce, creamy Monterey Jack cheese, and then finished with fresh diced onion, grated Cotija cheese, and fresh chopped cilantro.
All About That Base
The secret to birria is a traditional mixture that accentuates its flavor-rich, deep-red hue. We combine onion, garlic, and classic spices for fast, easy prep that results in quality and consistency, every time.
Authentic crumbly Mexican cheese, made from cow's milk
Birria
With +443% growth over the last 4 years, birria continues to lead the way in Latin-Italian fusion, LTOs, & Hispanic cuisine. It's the flavor trend you can't ignore!
Source: DATASSENTIAL 2025
CONTIGO®
BARBACOA
BEEF
USDA Choice beef chuck, seasoned and kettle-cooked for 8 hours
Chef Talk
When mixing your pizza sauce, you can save some money by adding water if the sauce is too thick, and you’re looking for a thinner consistency. Just keep in mind to allow the sauce time to absorb that water and reach the preferred consistency.
Contigo Birria Barbacoa Pizza by Chef Jon Vance - Thoms Proestler
Servings: 1-2
Ingredients
12 oz. Ultimo!® 12 oz. Dough Ball, thawed and proofed according to instructions
½ C. Cornmeal for dusting
4 oz. Birria Pizza Sauce (online)
6 oz. Contigo Monterey Jack Shredded 4 oz. Birria Barbacoa (online)
Ingredients After Baking
.5 oz. Contigo Grated Cotija
.5-1oz. Peak® Red Onion, small dice
½ tsp. Peak Fresh Cilantro, chopped
1 ea. Peak Red Radish, thinly sliced
preparation
PREPARE DOUGH: Thaw and proof dough as per instructions. Preheat oven to 475°F.
SHAPE DOUGH: Dust counter with cornmeal, stretch dough to 12", and dock. Transfer to a cornmeal-dusted pizza peel.
ADD TOPPINGS: Spread sauce, add cheese, and distribute birria barbacoa evenly (use a slotted spoon to remove moisture).
BAKE: Transfer pizza to the oven stone and bake for 7-9 minutes, rotating for even browning.
FINISH: Top with Cotija cheese, diced onion, and cilantro. Slice and serve with birria consommé (optional).
FIND THIS RECIPE ONLINE!
Talkin’ Tomatoes FROM VINE TO PIE
by Briana Rupel, Contributing Writer
What would pizza look like without the humble tomato? An unbelievable 38.3 million metric tons of tomato products are consumed worldwide every year, with Americans eating on average 23 pounds (the majority of which is sauce and ketchup) per person, per year.
Not only are tomatoes highly regarded for their culinary versatility, they're packed with healthy benefits to boot like vitamins A, K, C, potassium, folate, and specifically lycopene — an antioxidant found in many red fruits that reduces cancer risk and helps your heart. But did you know there are more than ten thousand varieties of tomatoes? Here’s what's trending on the vine to help you find the best fit for your kitchen.
Location, Location, Location!
Tomato consumption is consistently growing, and though tomatoes are produced in countries across the globe to keep up with demand, Performance sources tomatoes from only the best growing regions.
• Tomatoes grown in California typically have the highest solid count (in terms of sugar, acid, and salt) to allow for the greatest diversity of applications — from zesty pizza sauce to fresh juice. A higher solid content also allows for a longer cook time, so look to California sourcing when baking pizzas at high heat (like wood-fired, for example) or simmering meat sauces. Try Assoluti!® Whole Peeled Tomatoes in Juice or Piancone® Whole Peeled Tomatoes with Basil in Juice.
• Even though they have a shorter growing season and fewer solids than their California cousins, Midwestern-grown tomatoes are still rich in color, flavor, and texture — namely because they're still grown at the same latitude as California and Italian. This makes the Midwest excellent for sauces. Check out West Creek® Ground Tomatoes or Tomato Purée from Contigo®
• While Italy may produce fewer varieties of tomatoes, their distinct sweet and only slightly tangy flavor makes them world renowned for a reason. The soil in the Naples region is naturally supplemented by nearby Mount Vesuvius and the sea. Tap into the trending health-conscious demand for organic and preservative-free tomato sauces with the upperechelon Piancone Epicureo brand. The Whole Peeled Organic Tomatoes with Organic Basil will immediately put Italy on the plate of any dish you dream up.
• How can bountiful tomatoes flourish as far north as Canada, you may ask? Greenhouses, my friend. With sophisticated technology and efficient automated systems, Canada’s greenhouses helped farmers grow 324,080 tons of fresh tomatoes in 2022, topping all other produce. Look to Assoluti! and Contigo for these flavorful rubies of the north!
2025 TREND ALERT: Savory Martinis
Start with garlic-infused vodka, add olive brine, and 2 oz. of crushed tomatoes. Shake vigorously and strain. Garnish with rosemary olive oil. Garnish with basil leaf dotted with balsamic, you can thank me later!
Not only are tomatoes highly regarded for their culinary versatility, they're packed with healthy benefits to boot!
Pick Your Player
PLUM
A term that refers to size and shape. Sometimes called Roma or paste tomatoes. Ideal for sauces.
Crushed
A good shortcut for sauces, particularly pizza and other recipes. Texture is in between sauce and diced.
Whole peeled
Three Essential Sauces
Paste
"More paste, more taste!" Thick, rich, and concentrated, paste enhances flavor with added richness and umami from tomatoes' high glutamate content.
Ground
Not to be confused with puréed which are cooked longer. Made from fresh pear tomatoes with no citric acid added. Piancone® and Luigi® brands are 100% steam peeled with no calcium chloride added.
Where Italian tomatoes shine. Within hours of being picked from the vine, tomatoes are in the can. Most common, most versatile.
Chopped, cut, strips
Great for chunky salsas, sauces, and other Italian dishes. Strips can even act as a meat substitute in some applications like tacos.
puréed
Not as thick as paste or coarse as crushed, purée has a thick texture from cooking and straining. Ideal for dips, pizza, and pasta sauces. Higher puréed numbers mean more tomato solids: heavy, extra heavy, or super heavy.
Authentic Italian standbys will always be trending, and these three put the tomato front and center while allowing for a variety of applications. With these in your repertoire, you can get creative while still honoring the classics.
Tomato with Butter & Onion
Its complex flavor masks the total ease of preparation. Combine tomatoes, butter, and a halved onion in a saucepan and simmer for an hour. No need for fresh here, try Luigi canned Whole Peeled Italian Plum Tomatoes with Basil for maximum flavor. Just remember to remove and discard the onion before mashing any larger tomato pieces to the desired consistency before serving.
Puttanesca
No spaghetti is safe from hungry diners when puttanesca comes into play. This briny trifecta of anchovies, olives, and capers is the perfect sidekick to a bubbling chunky tomato base. The addition of rich West Creek® Pear and Plum Tomato Paste gives a strong depth of flavor.
Summer Sauce
An uncooked sauce needs the freshest ingredients — there’s no heat to help develop and bring out the flavors. With room temperature (not cold!) canned Piancone Italian Ground Peeled Tomatoes in Purée, you can achieve all the fresh flavor for this sauce that utilizes fresh herbs, garlic, and olive oil. n
Bell Of the Ball
ASIAN PRIDE SESAME OIL
Crafted from toasted seeds ranging between golden and brown, with a pronounced nutty flavor
ASIAN PRIDE® RICE WINE VINEGAR
Made from fermented rice for a slightly sweet, tangy punch
Close to 40% of consumers say that toppings are the most important ingredients in a pizza. Consider taking inspiration from the sandwich world, deconstructing portable handhelds to form a brandnew pizza creation.
This sunny Pork Belly Banh Mi Pizza looks like something that would make your day served up fresh on a trip to a Vietnamese food stand. Kaleidoscopic veggies layer the sesame speckled Roma® Heritage Flour crust. Then, rich, fatty pork is elevated with savory spices and fresh herbs, before being topped by a creamy, spicy sauce. Turn your pizzeria into a vacation destination!
A versatile sauce that starts sweet and ends with a tang, Asian Pride® Hoisin Sauce is an excellent accompaniment for a variety of proteins or as a dipper for appetizer specials.
Chef David McGurn - Florence
Epic Pasta!
We know that for many pizza places, there’s much more to your menu than simply slices. Introducing a premium pasta made with ingredients sourced directly from generational artisans in the Old Country.
Roma® founder, Mr. Louis G. Piancone, arrived in America in 1951 with a deep passion for traditional techniques that he always held close. Named in his honor, our Piancone® Epicureo Paccheri Gragnano Rigati pasta is produced just over 100 miles from Mr. P’s hometown in Corato, Bari, crafted by masters with centuries of expertise.
Toss this glorious pasta in a lamb Bolognese made with butternut squash and authentic Italian tomatoes, grown at the base of Mount Vesuvius.
Grand Gragnano
Superior Italian ingredients and preparation styles enable Performance to create artisanal, bronze-die extruded pasta shapes and innovative new varieties. For example, the very best first extraction of durum wheat semolina and water from the famed Imbuto spring are kneaded together for the highest-quality pasta available.
PIANCONE
EPICUREO GROUND LAMB
All natural USDA Choice, raised in the Colorado foothills of the Rocky Mountains
PIANCONE® EPICUREO PACCHERI GRAGNANO
A long and delicate drying process at low temps creates this exceptionally high-quality artisanal pasta
Bolo Bowl
Chef Talk
Make sure to cook your pasta a little harder than al dente. The pasta will cook a little more when you sauté it with your finished sauce. If you cook it perfectly al dente in the pasta water, then it will likely be a little soft once the dish is finished.
FIND THIS RECIPE ONLINE!
PIANCONE EPICUREO PACCHERI GRAGNANO RIGATI W/LAMB BUTTERNUT SQUASH BOLOGNESE
by Chef Jon Vance - Thoms Proestler
When in Roma
There is no greater accompaniment to craveable pizza quite like a traditional Italian salad. And mamma mia, this one has it all.
Guests will luxuriate in a phenomenal combination of meaty, fresh, and earthy flavors with an added pop of creaminess from the orecchietteshaped mozzarella. Roma Bold Pepperoni and Genoa Salami are complemented by a medley of the freshest Peak® veggies. Drizzle this beauty with a housemade anchovy vinaigrette, blending Piancone® Wine and Basil Vinaigrette, Roma Anchovies, and West Creek® Honey — fuggedaboutit!
Music to Your Ears
Uniquely shaped, Roma Orecchiette di Mozzarella Buttons are disks of fresh mozz, featuring a creamy flavor with a hint of salt and a “thumb print” impression in the center that guests will just want to gobble up! Versatile for a range of applications including pizza, pasta, salads, apps, and more.
ROMA® QUARTER
ARTICHOKE HEART
Packed with fiber, but low in calories, fat, and cholesterol-free
Perfectly seasoned and aged in climate control conditions
ROMA
GENOA SALAMI
Chef Talk
Crumbs are the new crouton! Adding flavor to every bite, they can last a long time in the fridge or freezer. Make a bunch and use on any dish that needs something extra! And don’t be afraid of using anchovies! They add a subtle earthiness and a pop of salt to any dish. Play around with them in pasta sauces to get started, you’ll be surprised.
Field-Fresh Flavor All
Year Long
Rooted in integrity and sustainability. It’s the reason we steam-peel our tomatoes with simple hot water.
ROMA® ANCHOVIES
Imbue menu items with a jolt of umami FIND THIS RECIPE
SCan here to find out more
by Chef KATIE Bulger - Milwaukee
In Demand, On Demand DELIVER THE GOODS!
by Robey Martin, Contributing Writer & Harrison Gregory, Senior Writer – Performance Foodservice
Grab a slice of these numbers! Americans sure do love their pizza. Some quick math shows we are consuming approximately 4.1 million pizzas a day. And nearly half of all pizza sales comes from carryout and delivery — in the ballpark of 20 billion dollars per year. That’s a lot of sauce!
Close to 80% of consumers order pies from places they’ve been usually many times before, so familiarity and engaging return business is key. Also, just under 50% order extra amounts to save for leftovers, meaning there’s real opportunity to increase ticket sizes.
Millennials are more likely to order through an app, with 28% of the public using this method.
Pie-Charting Delivery
Let’s break down how people order pizza:
• A whopping 40% still call in orders (this skews heavily toward boomers) — so maintaining a delivery phone line remains crucial.
• Millennials are more likely to order through an app, with 28% of the public using this method.
• 24%, primarily Gen X, are inclined to order through your website.
A common refrain among pizza patrons is that they want more available coupons/deals to help them place more orders. At the same time, more than 50% of consumers are not enrolled in a loyalty program, suggesting you can capture more customers by offering them incentives.
Package deals with the ability to choose-your-own adventure create a “something for everyone” appeal.
Next Gen
Tech savvy and much more flexible than previous generations as far as where/ when they eat pizza or how they order, younger guests are critical to your longterm success. They love late-night pizza snacking, leading many restaurants to reevaluate hours and nighttime logistics. Their interest in delivery advancements will only grow over time. Here are some priorities of these younger gens that may benefit your business:
Favorite
orders automatically saved for rapid reorders
Delivery vehicles with portable ovens
Pizza boxes that break down into usable plates
GPS order tracking
Heard Around the Table
Most delivery pizza is consumed directly out of the pizza box, after transport. Addressing concerns from the kitchen to the front door can help you dial up repeat orders. For example, it’s essential to monitor consumer feedback. Promoting one of your staff to a guest relations role to address any concerns shows you are responsive and on top of things.
You may also want to establish an inhouse taste testing process for quality control. Setting up the kitchen for prime pizza-making starts with items like Ultimo!® pre-rolled pizza crusts or frozen dough balls, and adding shredded low-moisture mozzarella to a universally loved Roma® sauce can lower the time from order to door.
It’s vital to keep the pizza as warm as possible and negate any sogginess. Roma Crown Pizza Boxes are built to
withstand the heat and moisture from freshly baked pies, keeping them warm and intact during delivery. With a branded thank you message to spotlight service, these boxes work for pizzerias seeking affordable, imported, ecofriendly options.
A Pizza-Party Package
Pizza is a group activity. Package deals with the ability to choose-your-own adventure creates a “something for everyone” appeal. Customization of toppings, crusts, and sauces can be attractive to those with multiple dietary restrictions and budgets. The ability to swap between styles like thick or thin crusts, flavors like spicy or traditional sauces, and international vs. classic toppings makes it easier to satisfy larger groups with ease. n
