The Last Bite: Napoli Edition 1

EDITION ONE

Summer

www.napolifoodsinc.com 860 276 4000

WE’RE EXPANDING

FERRARO - NAPOLI STRATEGIC COMBINATION

OF MARYLAND DISTRIBUTION CENTER

Table of Contents PAGE(S)

TITLE

PAGE(S)

TITLE

4 56-57 12-13 23 44 52-53 30-31 34-35 22 59 45 11 51 48 28 18 43 49 36-37 14-15 42 8-9 55

2019 Food Shows 7 Different Types of Cheese Andy Boy Arancini Belgioioso Bindi Cavendish Cooking Veal Customer Article - Aria Customer Article - Modern Apizza Customer Article - Nardelli’s Customer Article - San Marino/Nino’s David’s Cookies DeCecco Dole Escalon & Polly-O Fiuggi Fontanini Grande Green Produce Hormel Imported/California Tomatoes LavAzza

40-41 27 54 38 19 58 46 16 26 10 5 6-7 24-25 47 33 29 17 50 39 32 3 20-21

Morcon Napoli Breaded Chicken Napoli Cannoli Shells & Cream Napoli Cleaning Supplies Napoli French Fries Napoli Fresh Ovoline Napoli Fusilli Napoli Grilled Artichokes Napoli Meatballs Napoli Tomato Sauce Pepperoni Pepperoni Article Prosciutto Recipe - Fusilli & Basil Pesto Recipe - Tuscan Style Veal Chops San Pellegrinio Stuffed Zucchini Flowers Sweet Street To- Go Article Veal Cutlets Welcome Letter Wenner Bakery

Welcome...

To Napoli Foods’ first issue of The Last Bite! We would like to take this opportunity to share some exciting news with you, during the second quarter of 2019 Napoli Foods entered into a strategic combination with Ferraro Foods.

Ferraro Foods is an Italian foodservice distributor in the Eastern U.S., delivering quality food products, value, and reliable service primarily to the Italian restaurant and pizzeria segment. Ferraro and Napoli share the same mission to provide the finest foods possible at the lowest cost, along with unparalleled customer service. This strategic combination will create growth and opportunity for our customers.

Throughout this issue you’ll find some of our favorite products showcased, along with a few of our loyal customers. Read all about our imported and domestic tomato offerings on page 8 or learn about 7 different types of cheese on page 56.

We’re excited to bring you new and relevant content each quarter going forward. We appreciate your support.

Have a recipe you would like to share? Or maybe you would like your restaurant featured in our next issue?

Email us at thelastbite@ferrarofoods.com Best Regards,

The Last Bite Staff

OCTOBER 7 2019 Harrah’s Cherokee - North Carolina

OCTOBER 21 2019 Harrah's - Atlantic City, NJ

Pepperoni Whether you’re using it as a traditional pizza topping or trying out one of the recipes on the next page Napoli Foods offers a wide array of pepperoni.

ITEM# DESCRIPTION 295451

Napoli Sliced Pepperoni

295452

Margherita Cup Char Proof Pepperoni

295452

Liguria Beef Sliced Pepperoni

295457

Burke Sliced Beef Pepperoni

295460

Napoli Sliced Pepperoni 25lb

295461

Tanucci Sliced Pepperoni

295462

Hormel Sliced Pepperoni Bold

295463

Margherita Sliced Pepperoni

295465

Hormel Rosa Grande Pepperoni

The Last Bite // 5

PEPPERONI

more than just a pizza topping No one can argue that pepperoni is, and probably will alway be, number one among pizza toppings. This smoky, fatty, and delicious salami holds much more potential though. Pepperoni is a great way to quickly add a dash of meaty flavor to some of our favorite dishes. Read on for some diverse ways to work pepperoni into your menu - because it is so much more than just a topping.

1. Zucchini Stacks in the Style of Eggplant Parmesan This riff on eggplant parm layers breaded, fried zucchini with pepperoni, tomato sauce, basil, and a mix of mozzarella and Parmesan cheese. Bake the stacks and finish them under the broiler to get the cheese nicely browned and bubbly. A bit of white wine and balsamic vinegar lend depth to the tomato sauce.

2. Chickpea Salad With Pepperoni, Parmesan, and Basil Earthy, wholesome chickpeas and bright herbs (basil is key, thyme and parsley can also be added) are counterbalanced by the meatiness of pepperoni in this Italian-inspired chickpea salad. Dress it with a red wine vinaigrette at least an hour and up to a day ahead of time so that the flavors can meld, but add the herbs right before serving.

Top 10 Pizza Toppings While on the topic of a popular pizza topping here are the top ten pizza toppings in the U.S. for 2018 (I bet you can guess #1):

1. PEPPERONI 2. MUSHROOMS 3. ONIONS 4. SAUSAGE 5. BACON 6. EXTRA CHEESE 7. BLACK OLIVES 8. GREEN PEPPERS 9. PINEAPPLE 10. SPINACH

Article courtesy of: https://www.seriouseats.com/2016/04/pepperoni-recipes.html

The Last Bite // 6

3. Grilled Cheese With Pepperoni and Pickled Cherry Peppers Anything that’s tasty on pizza is likely to be tasty on a grilled cheese— especially pepperoni and sharp little pickled peppers. Pre-crisping the pepperoni in a skillet is recommended. Using a skillet will allow you to keep the rendered fat for toasting the bread.

4. Pepperoni Garlic Bread Burgers Combine the best elements of pizza and garlic bread for burgers with an Italian-American twist. Toast the buns in garlic butter flecked with oregano and parsley and make tomato sauce of crushed tomatoes, pepperoni, and a splash of vinegar. Topping the burgers with sharp provolone and Parmesan adds more flavor than using mozzarella.

Did you know...

OF ALL PIZZA ORDERS ARE PEPPERONI

5. Loaded Pizza Macaroni and Cheese This dish starts with regular macaroni and cheese, but replaces the cheddar with mozzarella and Parmesan, though the American cheese is kept for its unparalleled creaminess. Once the cheese is melted, stir in a variety of tangy, savory, spicy, and otherwise flavorful pizza toppings: Italian sausage, pepperoni, sopressata, black olives, pepperoncini, tomatoes, and basil.

6. Pepperoni Garlic Knots It’s such a simple idea, but adding pepperoni to garlic knots really raise them to a whole new level.

The Last Bite // 7

Italian Whole Peeled

Italian Tomatoes

Pomodorini Cherry Tomatoes

Grown in the fertile Puglia Region of Italy, these Roma variety tomatoes are hearty, full flavored and the perfect red color. Packed in natural puree, these are a perfect tomato to make a full flavored tomato sauce.

Napoli Pomodorini are small whole tomatoes that are a great start to any traditional Italian pasta dish or on top of a Sicilian pie.

Item# 600968 Item# 600100 San Marzano D.O.P Italian Tomatoes

Item# 600103

Grown and packed in the premier tomato growing region around Naples Italy. These unique tomatoes are nourished from the rich ash soil of Mt. Vesuvius.

Vertically grown and hand picked, Napoli D.O.P San Marzano Tomatoes are the best in the world.

Characteristics are thin walls, sweet flavor and delicate texture. The perfect tomato for a traditional marinara sauce or to compliment a margherita pizza.

Canned tomato products are the most commonly used item in the food industry. At Napoli Foods, we stock many styles from imported Italian to domestically sourced products.

Pomodorino Pienolo Cherry Red Pienolo Cherry Red Imported Tomatoes are great for pasta dishes that require a chunky mouth feel.

Packed in natural juice, they can be cut or used whole to kick up any recipe.

Item# 600980 Polpanato Crushed Plum Tomatoes

Item# 600205

Polpanato New York style crushed tomatoes are made from vine ripened Italian Roma plum tomatoes, picked at their peak ripeness, peeled and crushed with no puree to produce a bright, clean flavor, these crushed tomatoes are ready to use for your favorite sauce.

Tomatoes

Premium Peeled Ground Tomatoes

Tomato Puree

Napoli Peeled Ground Tomatoes in puree are fresh California Tomatoes that have been peeled and ground. This product makes the perfect base for recipes ranging from traditional red sauces to today’s premium salsas.

Item# 600160

Item# 600220

Pomelato California Pear Tomatoes

Item# 600115

Napoli Tomato Puree is prepared by selecting California plum tomatoes that have been washed, sorted, crushed, strained and concentrated to a desired thickness. Our puree is a specific gravity of 1.06 (heavy).

Napoli’s Pomelato whole peeled California tomatoes are selected at their peek ripeness then packed in their natural state to produce a amazing consistent sweet flavor that produces the very best tomato sauces from a full Sunday style sauce to the freshest Pomodoro, Enjoy.

Tomato Paste Napoli Tomato Paste is prepared with selected California plum tomatoes.

The tomatoes are put through a series of screening processes to eliminate seeds and skins.

The paste is concentrated providing a high yielding fresh tomato product.

Item# 600280

The Last Bite // 9

NAPOLI FOODS TOMATO SAUCE

Napoli Foods set out to produce a world class premium tomato sauce line based on traditional Italian recipes. Our sauces are made with the highest level of quality ingredients that create a traditional sauces to prepare a healthy semi-homemade meal that your family will enjoy.

Nutritional Highlights • All Natural Ingredients • Great Source of Fiber (3gr per Serving)

• No Sugar • 0-Trans Fat • Cholesterol Free

• No Preservatives • Only 340mg of Salt per Serving

MARINARA

TOMATO BASIL

FRA DIAVOLO

PRIMAVERA

12/26oz

12/26oz

12/26oz

12/26oz

Classic Chunky Style

Italian Style

VODKA CREAM

PUTTANESCA

12/26oz

12/26oz

Real Cream & A Splash of Vodka

The Last Bite // 10

Kalamata Olives, Anchovies & Capers

®

Spicy Sicilian Style

SPAGHETTI

Traditional Homestyle

12/26oz

5-Vegetables

PIZZA

All-Purpose Sauce Base

12/16oz

CUSTOMER HIGHLIGHT

BUSINESS NAME: San Marino & Nino’s Trattoria LOCATION: San Marino: 111-23 Thomaston Avenue Waterbury, CT 06702-1008 Nino’s Trattoria: 91 Scott Road Waterbury, CT 06705

EMAIL: San Marino: dine@sanmarinos.com Nino’s Trattoria: dine@ninosofwaterbury.com PHONE#: San Marino: (203) 755-1148 Nino’s Trattoria: (203) 757-9490 WEBSITE: San Marino: http://sanmarinos.com Nino’s Trattoria: http://www.ninosofwaterbury.com

HISTORY:

WHAT IS SAN MARINO / NINO’S KEYS TO SUCCESS?:

Anthony D’Elia’s (current owner) father, uncle and two associates started the business in 1969. It first opened as a steak house. In 1973 a banquet hall and cabaret lounge were added in addition to the restaurant.

Traditional flavors and authentic ingredients set these two restaurants apart from the rest of the competition.

By 1978 the lounge was converted into a disco (Dash 23). San Marino as it is known today was established in 1984 and has been bringing traditional Italian favorites to customers ever since. Nino’s Trattoria has also been bringing the tastes of Southern Italy to Waterbury, CT and the surrounding areas for over 30 years.

WHAT IS THE MOST POPULAR ITEM ON THE MENU? Homemade Cavatelli, Zuppa Di Peace and Pork Chops Napolitano

WHY WORK WITH NAPOLI?: Napoli Foods was built from the same values as San Marino and Nino’s, both are family operated and put emphasis on great personal service.

As both companies grew, a relationship filled with trust developed and Napoli has been a great resource for San Marino and Nino’s when it comes to imported ingredients.

Napoli enables Anthony to bring traditional and authentic Italian flavors to his customers each and every day.

Nino’s offers freshly made pastas Cozy fireplace dining at San Marino

Nino’s dining room

The Last Bite // 11

It is hard to imagine that when Andrea and Stefano D'Arrigo's father shipped their broccoli seeds to San Jose, California from Italy in the 1920's, this delicious and nutritious mainstay was virtually unknown in America. Per a Harvard Study, D'Arrigo Brothers Company, was the first firm documented to brand fresh vegetables (Broccoli and Celery) in the summer of 1946 under the Andy Boy label. Along with Broccoli, the D'Arrigo family brought a family passion for growing fresh vegetables that has continued through today. D'Arrigo California (Andy Boy Label) is a family-owned company specializing in Artichokes, Broccoli, Broccoli Rabe, Butter Lettuce, Cactus Pears, Cauliflower, Fennel, Green Leaf, Iceberg Lettuce, Nopalitos, Organic Broccoli Rabe, Organic Romaine Hearts, Red Leaf, Romaine, Romaine Hearts, and Shrink-Wrap Broccoli. Andy Boy is in the business of bringing healthy products to families here at home and around the world. We take great pride in the perfection of nature's greatest bounty.

ABOUT DARRIGO CALIFORNIA • A family-owned company, and premier grower, packer, and shipper of quality fruits and vegetables.

• Founded by Stefano and Andrea D’Arrigo, two immigrants from Messina, Sicily.

• In the 1920s, became the first company to ship broccoli across the country in a railroad car.

• The Andy Boy label was named for Andrew “Andy Boy” D’Arrigo, the son of Stefano D’Arrigo.

• The “Andy Boy” brand was trademarked in 1927.

• Andy acted as the model for the produce label at age 3, and served as President/CEO of D’Arrigo for 42 years (1950 - 1992).

• Andy served as Chairman of the Board until 2014 and retired in 2015.

ANDY BOY TODAY • Headquartered in Salinas, California.

• Led by John D’Arrigo, the son of Andy D’Arrigo, and President/CEO since 1992.

• Andy remains active by visiting the office and making time to get out into the fields.

• Growers of 39 different fruits and vegetables on 42,000 crop acres in Arizona, California, and Mexico.

• A family company supported by over 2,000 employees.

The Last Bite // 12

BROCCOLI RABE

Steamed, grilled, sautéed, pureed or braised broccoli rabe adds a bold flavor to any soup, souffle, smoothie or pasta.

Click for recipes ADVANTAGES • Year-Round Availability • High Levels of Antioxidants and Contains Large Quantities of Vitamin A and Vitamin C

ITEM# 901093

SERVING SUGGESTIONS • Rainbow Broccoli Rabe Power Salad • Broccoli Rabe Chicken Pasta with Bacon Fennel Cream Sauce

To view these recipes and learn more about this product visit: www.andyboy.com/broccoli-rabe

Rainbow Broccoli Rabe Power Salad

ROMAINE HEARTS

Intensify flavor and impress your customers with grilled Romaine Hearts in the next Caesar salad you create.

ADVANTAGES • Versatile Product for Many Applications • Year-Round Availability • High in Vitamin A, Vitamin K and Folate

ITEM# 901368

SERVING SUGGESTIONS • Seared Romaine Hearts Gratin with Bacon, Zesty Vinaigrette • Chili Lime Salmon Bowls with Broccoli Rabe and Cauliflower Rice

To view these recipes and learn more about this product visit:www.andyboy.com/products/romaine-hearts

As temperatures begin to rise, produce begins to flourish. Summer is a bountiful and beautiful time in the Northeast region of the country. Leafy greens like kale, spinach, and arugula tend to be prevalent this time of year along with root vegetables.

Artichokes are actually the edible bud of a thistle flower, which humans have cultivated since Roman times.

They require some prep work, but their earthy flavor and meaty texture is worth the effort. Steamed whole, artichokes need little more than a squeeze of lemon, drizzle of butter, or aioli to dip; the prized hearts are excellent batter-fried, marinated and served atop crostini, or chopped and used in pastas. Baby artichokes are equally versatile, and quicker to prep as they don't contain a choke—try them simmered, sautéed, or used raw in salads.

The Last Bite // 14

Also called rocket, arugula is a peppery, nutty-tasting member of the mustard family, whose blossoms and leaves have long been a popular ingredient in the cuisines of Italy, Morocco, Portugal, and Turkey. Widely available yearround, this versatile leafy green can be served raw, but is just as often used in cooked dishes. We love it ground into pesto, tossed with lemon and shaved parmesan as a pizza topping, or simply sautéed with garlic and olive oil.

Most of the asparagus grown in the U.S. is green and purple. Choose odorless asparagus stalks with dry, tight tips. Avoid limp or wilted stalks. Asparagus is delicious puréed in creamy soups, boiled or steamed until crisp-tender and topped with vinaigrette, chopped and baked into frittatas, or simply pan-seared with salt and pepper.

Spinach became a popular vegetable in America and in the 1920’s the U.S. pushed spinach commercially, with the Popeye the Sailorman cartoon becoming a great advocate for spinach consumption.

Spinach is eaten raw in salads and also as a cooked green much like turnip greens or collard greens.

Green peas, also called Sweet or English peas, grow on vines which are often supported by a pole. They can be eaten raw or cooked. They're often used in stews and soups and fresh preparations of salads and pastas. Choose firm, bright green, medium-sized pods with no signs of decay or wilting.

Kale is a member of the cabbage family. Choose dark colored kale bunches with small to medium leaves. Avoid brown or yellow leaves.

Traditionally, kale is steamed, blanched, or sautéed until soft and tender. It works well in soups or stews along with beans, potatoes, and barley. It also makes a simple side dish when creamed or pureed.

Also Available this Summer

This veggie’s greens can be eaten too, either cooked or raw. Choose smooth, brightly colored, medium sized radishes. Attached tops should be green and fresh looking.

Beets are deep red, or white in color. Sugar is produced from one variety (Sugar Beets) and the red color is used in food coloring.

Choose shiny, firm strawberries with a bright red color. Caps should be fresh, green and intact. Avoid shriveled, mushy or leaky berries.

The Last Bite // 15

Grilled Artichoke Hearts enhance a perfect summer salad.

The Last Bite // 16

Item# 100120

Stuffed Zucchini Flowers IMPORTED FROM ITALY

Battered and stuffed with Mozzarella and Parmesan Cheese ITEM# 220310 | 5/1Kilo (75ct)

YOUR PIZZA DESERVES THE PERFECT PAIR.

QUALITY THAT LIVES UP TO YOUR STANDARDS. TASTE THAT LIVES UP TO GUEST EXPECTATIONS. Whole Milk Mozzarella

Item# 180285

The Last Bite // 18

Stay Hot & Crispy Coated fries stay hot and crispy longer than traditional fries.

Krispy Coated 3/8 French Fry ITEM# 220028

A crispy, quality and profitable product, Napoli’s Krispy Coated French Fries make a great side to your best dishes.

High Quality, Artisan Bread & Rolls

Hero Bread

• Rolls • Baguettes • Ciabatta • Semolina Knots •

Pane di Casa

Sub Rolls

Dinner Rolls

ITEM# 121025

ITEM# 121110

RUSTIC 3x7 SUB

FRENCH DINNER 1.25 oz

8" BAKED SUB

RUSTIC 2x4 PETIT 2 oz

ITEM# 121150

ITEM# 121035

12" BAKED SUB ITEM# 121152

10” PAR BAKED SUB ITEM# 121161

8” PAR BAKED WHEAT SUB ITEM# 121170

RUSTIC ONION POPPY 3x6 ITEM# 121055

Rolls

RUSTIC 4x4 SAND ROLL ITEM# 121020

CIABATTA 4x4 SAND ROLL ITEM# 121022

MULTIGRAIN CIABATTA 4x4

Bread

RUSTIC 12/5 BREAD ITEM# 121010

FRENCH PARISIAN 17oz ITEM# 121130

FRENCH 9oz ITEM# 121131

LG ITALIAN BREAD 19oz ITEM# 121133

ITEM# 729023

Knots

GARLIC KNOTS ITEM# 121190

PLAIN KNOTS

COLOSSAL KAISER ROLL 3.25oz ITEM# 121092

KAISER ROLL 3oz ITEM# 121100

MINI BAGUETTE 5oz ITEM# 121120

ITEM# 121191

The Last Bite // 21

CUSTOMER HIGHLIGHT Business Name: Location: Phone: Website:

Aria Wedding & Banquets 45 Murphy Road, Prospect, CT 06712 203-758-0096 ariabanquets.com

History:

With over 30 years of experience, the Geloso family had a vision and created the most beautiful venue. Aria Wedding & Banquet Facility sits on a mountain top with breathtaking views of gardens and sunsets.

Our ballrooms create an elegant atmosphere with marble staircases, chandeliers, uplighting and stunning arch windows.

We are committed to making our customers dream event a reality with our extraordinary customer service and Italian Cuisine.

Most popular item on the menu:

Our sauces set us apart from any other venue.

From Ala Vodka to Porcini to Bolognese and many more, your taste buds will be satisfied with our flavorful homemade recipes.

Keys to Aria’s Success:

Aria is a close family run business that serves old fashioned Italian cuisine while providing every guest with exceptional customer service.

The Last Bite // 22

ITEM# 220304

Savory Bites of rice, ground beef peas and parmigiano-reggiano

The Last Bite // 23

Made Solely of the Meat of Pigs Born & Bred in Italy Whole Prosciutto item# 295251 Prosciutto di Parma item# 295256 San Daniele DOP item# 295253 Prosciutto Halves item# 295242 Prosciutto Mattonello item# 295252

The Last Bite // 24

WHAT IS PROSCIUTTO?

You’ve been eating it for years and have always enjoy that sweet, soft, buttery goodness. But, what is prosciutto exactly?

Prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked and is most popular to enjoy on its own, wrapped around fruit or used on charcuterie boards.

What Makes Prosciutto Different?

What sets prosciutto apart from other cured hams? This Italian ham is not to be confused with bacon or pancetta, both of which are made from the pork belly and must be cooked in order to eat.

Production and the Curing Process The quality of prosciutto is based entirely on the curing process. The history of prosciutto production originated in Italy thousands of years ago. The ham is produced only using specially bred pigs, sea salt, air and time.

Corte a c i t n A IMP ORTED FROM ITALY

The Last Bite // 25

TRADITIONAL

ITEM# PACK/SIZE 215500 1/8oz - 10lb 215502 1/2oz - 10lb 215504 1oz - 10lb 215506 2oz - 10lb 215508 3oz - 10lb

A beef meatball with a blend of Italian seasonings including garlic, parsley and extra cheeses.

The Last Bite // 26

Napoli Breaded Chicken

Breaded chicken is the #1 most common item on menus across the nation. Whether it is used as an appetizer, a main dish, or a snack food, breaded chicken continues to be a mainstay for menu diversity and an item that gives most customers comfort and value.

Item# Description 220459 Breaded Italian Style - Cooked 220481 Breaded Plain - Cooked 220661 Breaded Plain - Uncooked

The Last Bite // 27

100% PINEAPPLE JUICE Endless Menu & Beverage Applications

Features & Benefits • • • • • • •

All Natural 100% Fruit Juice Shelf Stable NON GMOQuality; Consistent Taste Premium NATURALLY Supreme Flavor Year-Round GLUTEN FREE & Ready to Use Convenient BPA-FREE PACKAGING Excellent Source of Vitamin C Good Source of Vitamin A & E

BPA-FREE PACKAGING

NON GMO

NATURALLY

GLUTEN FREE

If it doesn't say Dole, it isn't.

#askfordole

ADD A SPLASH OF PARADISE TO YOUR MENU!

Also Available Sparkling Natural Mineral Water Item# 380341

ADD A TWIST OF FLAVOR

ITEM# 380343

ITEM# 380344

TANGERINE DARK MORELLO CHERRY & & WILD STRAWBERRY POMEGRANATE

ITEM# 380345

LEMON & LEMON ZEST The Last Bite // 29

GET

SMART

The authentic, skin-on goodness of FreshCut Russet Fries is the smart answer for your customers while you enjoy all the advantages of a consistent, premium quality frozen fry available year round.

“ One of the hardest things to do is consistent, hand-cut fries. That is why frozen is the best option.”

Joshua, Head ChefGroup 2014

Here’s what makes FreshCut Russet Fries a smart choice: Premium Extra Long Cut from whole Russet Potatoes

Seasoned with sea salt

Save time, labor and energy costs

Skin-on

Consistent quality every day

Less oil usage and no waste vs. hand cut

Put your passion into what you love to do most.

Cavendish Farms will save you time and money on your back-of-house prep.

The Last Bite // 30

TEMPERATURE CONVERSION Fahrenheit Celcius 250ºF – 120ºC 275ºF – 140ºC 300ºF – 150ºC 325ºF – 160ºC 350ºF – 180ºC 375ºF – 190ºC 400ºF – 200ºC 425ºF – 220ºC 450ºF – 230ºC 475ºF – 240ºC 500ºF – 260ºC

Preparing Perfect Fries HANDLE WITH CARE

COOKING FOR GREAT TASTE

Carefully unload your cases of Cavendish Farms French fries.

By carrying and stacking them gently, you help keep the French fries from breaking.

For best results, fill your fry basket only halfway to the top with frozen Cavendish Farms French fries. Use a reliable thermometer to make sure cooking oil is at the right temperature, as indicated on the carton.

Check your shipment. Examine each carton for damage and report any pierced, crushed, dented or wet cases to your Cavendish Farms distributor.

Set your timer for the exact time recommended as indicated on the carton. Do not over or undercook your Cavendish Farms French fries.

Store your cases of frozen French fries in the freezer.

This will maintain the quality and taste of your product.

Cases should never be left at room temperature.

Give the fry basket a shake after about 30 seconds of cooking.

This ensures each and every fry is in even contact with the cooking oil.

Maintain the right freezer temperature. Your frozen Cavendish Farms French fries should always be stored at 0ºF (-18ºC) or below. Warmer temperatures risk spoiling the product.

Always serve Cavendish Farms French fries fresh. If you must hold them, keep them under heat and don’t pile them too high.

Never serve fries more than 7 minutes out of the fryer.

Inventory should be stored at least four inches from freezer walls and never stacked more than six cases high. Always use your oldest inventory first.

Be sure to use a clean and efficient fryer. Oil should be filtered daily, and changed often.

1-800-561-7945 | cavendishfarms.com

Veal Cutlets Hand Trimmed & Sliced!

Produced from only the finest calves, Atlantic Veal & Lamb Cutlets are trimmed and sliced by our expert butchers the good-old-fashioned way by hand! Hand trimming eliminates waste and provides uniformly

cut pieces and we are proud to say that our cuts perform admirably in the kitchens of many great restaurants across the country and around the world. Visit atlanticvealandlamb.com for easy, delicious recipes.

Item# 215900 Veal 4Oz Top Round Cutlet 10lb IQF 215902 Veal 5Oz Top Round Cutlet 10lb IQF 215904 Veal 6Oz Top Round Cutlet 10.1lb IQF 215908 Veal 4Oz Leg Cutlet 10lb

The Last Bite // 32

TUSCAN STYLE VEAL CHOPS directions 1. Light charcoal grill.

2. On a platter, mix the 2 tablespoons of olive oil with the garlic, rosemary and sage. Season the veal chops with salt and black pepper and drizzle generously with olive oil.

3. Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium.

4. Transfer the chops to the platter ingredients

GET THE GRILL OUT!

•

2 garlic cloves, minced

•

2 tbs extra virgin olive oil, plus more for drizzling

•

1 tbs rosemary leaves

•

1/4 cup sage leaves

•

12 ounce veal rib chops, cut 1 inch thick

•

Summer is here with an elegant alternative to the classic burgers and dogs!

and turn to coat with the olive oil and herbs. Generously drizzle the veal with olive oil and let stand for 3 minutes, turning the chops a few times. Spoon the juices and oil over the chops and serve.

Rib Chopette ITEM# 215954 12oz

salt & freshly ground pepper

Recipe courtesy of Food & Wine

The Last Bite // 33 The Last Bite // 75

Cooking Veal

You don’t have to be an expert chef to create a delicious meal using veal. It can be sautéed, stir-fried, braised, stewed, grilled or broiled. Add additional flavor by applying a dry rub, marinade, breading or a sauce. Cooked to 160 degrees for optimal doneness, veal is a greattasting, nutrient-dense food that delivers more than 10% of the daily values for protein, zinc, niacin, as well as vitamin B12 and B6.

Ground

Ground veal is available at many butcher shops.

It's tender, but very lean, so it's best combined with another, fattier cut of meat, like 20% fat beef, or pork.

Use it in burgers, meatloaf, or bolognese.

ITEM# 215926

Chops

Veal chops are bone-in, meaty, and thick—they're great for broiling, roasting, or grilling. The key for cooking these finger-licking cuts is to hit medium-rare.

If you cook them to well-done the meat will be dry. To avoid an overdone chop, get the heat really cranking.

It will form a gorgeous crust on the exterior, quickly, before the inside overcooks.

Rib Chopette Rib Chopette Porterhouse ITEM# 215954 ITEM# 215957 ITEM# 215952 12oz 16oz 12oz

Cutlets

Veal cutlets are thin, boneless portions of meat taken from the leg of the animal. Avoid cutlets from the shoulder, which contain too much sinew and connective tissue to be tender. Treat veal cutlets how you would any other thin, breaded cutlet (like chicken breast or pork). Season well and use a three-step breading process (flour, egg, then breadcrumbs).

Veal Leg Cutlets ITEM# 215901 4oz

The Last Bite // 34

Veal Top Round Cutlets ITEM# 215902 5oz 215903 6oz 215900 4oz

Porterhouse ITEM# 215953 12oz

Top Round

The top round is the largest single muscle and most desirable cut in the veal leg. It can be braised or roasted whole, but is often cut into veal scallops/cutlets.

ITEM# 215918 Cap Off 5lb 215920 Cap Off 8lb

Stew Meat

Stew veal is cubed meat from the front shoulder of the animal. It contains lots of connective tissue and muscular structure, which, when braised, breaks down into a velvety, gelatinous sauce.

ITEM# 215914

Shank

If you know how to braise, you know how to cook veal shanks. Brown this bone-in cut from the animal's lower leg on the stove top to achieve deep caramelization.

Then, cook it in a low oven with liquid for hours to render the meat fork-tender.

ITEM# 215941 Osso Bucco - Foreshank 2.5’ 215946 Osso Bucco - Hundshank 2.5’

Veal Bones

Mixed veal bones are typically used to make delicious brown veal stock and white veal stock, which form the basis for many great soups and sauces.

ITEM# 215930 Veal Bones 25lb

Cooking Tips • Leave a thin layer of fat on roasts, chops and steaks to preserve juiciness; trim fat after cooking. Trim cuts for grilling more closely to avoid flare-ups.

• Pat dry veal cutlets with a paper towel to promote browning.

• Pound veal cutlets with the flat side of a meat mallet to a uniform thickness for even cooking.

• For moist, flavorful burgers, meatloaves and meatballs use a light touch when mixing and shaping.

• Add salt and salty seasonings to veal after cooking or browning.

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ARE YOU SLICING INTO YOUR PROFITS? If you slice your own cheese, you could be!

Let Grande do the slicing for you.

When you use Grande Sliced Cheeses, you can...

• Eliminate Waste • Reduce Labor ITEM#

• Improve Consistency • Perfect Portion Control

SLICED CHEESES

180191

Sliced Part Skim Mozzarella

40 Slices

6/2.5 lb.

Resealable Package

180303

Sliced Provo•Nello® Provolone

40 Slices

6/1.5 lb.

Resealable Package

Grilled Panini featuring Grande Fresh Mozzarella

GRANDE FRESH MOZZARELLA • •

Distinctively pleasant, authentic flavor reminiscent of fresh mozzarella handmade in the Old Country Available in five sizes make it perfect in variety of applications

GRANDE FRESH CURD • •

Full-cream curd provides exceptional flavor and mouth feel Easy to work with and versatile

GRANDE RICOTTA • •

Made from freshest, purest ingredients, including sweet whey, whole milk and sweet cream Clean flavor brings out the flavors of other ingredients without overpowering them

CONSUMERS WILL UPGRADE TO PREMIUM PIZZA INGREDIENTS EVEN WITH AN UPCHARGE Make sure you deliver your customers premium cheeses in your menu

FRESH MOZZARELLA 180704

Ciliegine

1

/ 3 oz. Ball

2/3 lb. Reclosable Container

applications including

180712

Bocconcini

1 1/ 2 oz. Ball

2/3 lb. Reclosable Container

Grande Fresh Cheeses.

180705

Ovoline

4 oz. Ball

2/3 lb. Reclosable Container

180706

Rotondino®

10 oz. Ball

2/5 lb. Reclosable Container

180715

Cepponelli®

11.43 oz. Logs

1/5 lb. Reclosable Container

Pillow

1/20 lb. Vacuum•Pak

FRESH CURD 180719

Fresh Curd

RICOTTA 180086

Del Pastaio®

Impastata

2/5 lb. Reclosable Container

180064

Sopraffina®

Smooth

6/3 lb. Reclosable Container

For more information on Grande Fresh Cheeses contact your Distributor Sales Representative, visit us at www.grandecheese.com or call Grande at 800-8-GRANDE (800-847-2633)

*Datassential Pizza Study, 2018

Cleaning Supplies Multi-Purpose Cleaners

Citrus All Purpose Cleaner • High concentration of D-Limonene for cutting grease and heavy soil • Great spray and wipe cleaner • Cleans floors, walls and all hard surfaces 521545

Whiz - All Purpose Cleaner (Concentrated) • Heavy duty butyl-based alkaline cleaner & degreaser • Excellent all purpose cleaner on various surfaces, degreasing hoods & greasy floors 521553

Ever-Green Pine Cleaner • Economical multi-purpose cleaner contains pine oil • Removes all types of grime, grease, oil, and other soils from hard surfaces 521554

Lime Away - Mineral Attack & Descaler • Non-corrosive to skin or metal, No hazardous ingredients • Attacks hard water stains, mineral stains, iron spots, rust, lime scale and soap scum 521555

Citro-Zyme Dock & Dumpster Wash • Attacks grease and odor-causing residue found in trash bins, drain lines, dumpsters and loading docks • Fortified with citronella to discourage flies and other pests, and leaves a pleasant scent 521605

Glass Cleaner • Ready to use, fast-drying, streakless glass cleaner • Light-duty spray and wipe cleaner 521534

Aerosol Cleaners

Glass Cleaner Aerosol 521551 | 6/19oz

Oven Cleaner Aerosol 521552 | 6/18oz

Foaming Coil Cleaner 521582 | 6/18oz

Stainless Steel Polish 521565 | 6/18oz

Bathroom Cleaner 521583 | 6/18oz

Citrus Burst Metered Air Freshener 521581 | 6/7oz

Citra Gloss Multi Surface Polish 521584 | 6/18oz

Good To-Go

F

ood take-out and delivery services are two of the fastest growing segments of the restaurant industry and are responsible for over $70 billion in sales each year.

Studies also show that revenue from food delivery could reach $75 billion by 2020. Additionally, third-party food delivery is predicted to represent 40% of total delivery revenue by 2020, which is an increase of 15% from 2016.

Wondering why online restaurant delivery service has become so popular among consumers? To start, these services are incredibly convenient because they allow consumers to order from home or work without having to travel. Additionally, these services encourage people to browse menus of restaurants they hadn't heard of previously and can also lead to them trying new businesses and cuisines.

Why Should Your Restaurant Offer Delivery?

If you're looking to boost your sales, adding delivery service to your restaurant will help you distinguish yourself from the competition - or at least keep up with them. Keep in mind that delivery will only grow your brand if you already have market presence and a loyal customer base. Potential customers can't order from you if they've never heard your name. Once you're on the delivery circuit, though, you'll be available to customers who may not have tried your food before, which can lead to increased profits.

Take-Out Containers Item# 520581 520584 520593 520580 520592 520586 520588 520590 520585

Item Description Round black 7’ Round black 8’ Round black 9’ Round white 7 Round white 9 Rectangle Black 5x7 Rectangle Black 6x8x1.5’ Rectangle Black 6x8x2’ Rectangle white 5x7

Third-Party Delivery Companies

Part of what makes these options so appealing is their apps for food delivery. While there a wide selection of third-party services available, a handful of the most popular options are below: Caviar, which allows users to browse photos of restaurant menus and track their order in transit via real-time GPS. DoorDash, which offers delivery tracking, easy reordering, the ability to schedule deliveries in advance, convenient online payment, and no order minimums.

Grubhub, which allows users to read menus, order, and pay via online platforms like Apple Pay and PayPal. Postmates, a delivery service where the customer's order is called in to restaurants by Postmates employees and then picked up and delivered. Postmates calls itself "The Uber for Stuff" and provides real-time tracking and deliveries from virtually every restaurant to almost any setting.

UberEATS, an online ordering and delivery platform where users can view menus, have their location detected by GPS, order food, and pay online.

If you're interested in employing a restaurant delivery service, or already have one in place, you'll be needing a wide variety of to-go containers which Napoli Foods can supply for you!

Fabri Kal/Greenware Plant Based Container Item# Item Description 525241 6x6 525243 8x8 525242 9x6 525244 9x9

The Last Bite // 39

Valay™

DURABLE, CONTROLLED USAGE

When quality matters just as much as cost and convenience, Valay™ Nap delivers with both 1 and 2-ply napkins.

Valay™ Nap Product Description Valay™ Interfolded White Napkin 12/500 (6,000) 2-ply Valay™ Interfolded Kraft Napkin 12/500 (6,000) 2-ply Valay™ Interfolded Kraft Napkin 12/500 (6,000) 1-ply

• 2-ply and 1-ply options • Delivers superior quality

Valay™ Nap Dispensers

Featuring smooth, one-at-a-time dispensing and quick loading, these dispensers look great while reducing consumption and waste by 25%.

• Sleek appearance on any surface • Napkins are clean and protected

• Easy to load

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• Advertising space for marketing opportunities

• Convenient and easy to use • Reduces waste and controls cost

Our Products Napkin • • • • • • • • • •

Valay™ Interfolded Napkins 2-Ply Dinner Napkins 1-Ply Lunch Napkins Quarter Fold Lunch Napkins Tall Fold Dispenser Napkins Low Fold Dispenser Napkins Junior Serve Dispenser Napkins Mini Serve Dispenser Napkins Senior Serve Dispenser Napkins Beverage Napkins

Towel • • • •

C-Fold Towel White Hardwound Towels Kraft Hardwound Towels Center Pull Towels

Bathroom Tissue • • • • •

Specialty Bath Tissue Valay™ Bath Tissue 9” Jumbo Tissue Porta Potty Bath Tissue Small Core Bath Tissue

Dispensers

Coming Soon!

All Items 9” Jumbo Bath Tissue Valay™ Nap White, 2-Ply, 6.5” x 8.25” Valay™ Nap Dispenser Tabletop High/Tall Fold Napkin Beverage Napkin, 9.75” x 9.5” Jr Low Fold Napkin, 7” x 12” Valay™ Nap Kraft, 2-Ply , 6.5 x 8.25” C-Fold White Towel Roll Towel, White, 12/350’ Roll Towel, Natural, 12/350’ Premium Bath Tissue, 2-Ply, 36/1,000 sheets Valay™ Hardwound Towel, Kraft, 6/800’ Valay™ Hardwound Towel, White, 6/800’ Valay™ Bath Tissue Dispenser, Black Plastic Valay™ Proprietary Towel Dispenser, Black Center Pull Towel, 6/600 sheet

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FULLY COOKED FIRE BRAISED ST LOUIS SPARE RIBS

Fire seared exterior for unique flavor and authentic appearance, finished with a lightly seasoned signature BBQ sauce.

Item# 295108 Pack/Size12/2lb

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Imported from Italy

Your Path To Well-Being The town of Fiuggi became famous for its Acqua di Fiuggi which flows from its natural springs and mountains. The water has been used in Italy as early as the 14th century and is famous for its natural healing properties

Sparkling Mineral Water ITEM# PACK/SIZE 380313 24/500ml 380309 6/1L 380305 12/1L

Natural Mineral Water

ITEM# PACK/SIZE 380315 24/500ml 380311 6/1l 380307 12/1l

The Last Bite // 43

BelGioioso Dairy Farm, Cicero, WI

Hand forming Burrata

Provolone Aging Room, BelGioioso Ledgeview Plant, WI

BelGioioso Cheese has been specializing in all-natural, award-winning Italian cheeses for over 35 years.

All BelGioioso cheeses are crafted using only the freshest Wisconsin cow’s milk. We maintain an artisan touch because every cheese is treated individually, according to its own personality.

AVAILABLE AT NAPOLI FOODS

180010 - Mascarpone 12/1Lb #00017 180445 - Boccini Provolone 12/1Lb 180447 - Slicing Provolone 2/12Lb 60Lb 180450 - Sharp Prov Whole #27742 180459 - Sharp Prov-Cuts 3/21Lb #27720 180460 - Piccante Provolone 1/10Lb 180461 - Auribella Table Cheese 2/6Lb 180462 - Ew Wedges Provo 12/8Oz 180463 - Auribella Table Cheese 24Lb 180464 - Ew Wedges Auribella 12/8Oz 180465 - Ew Wedges Grana Amer 12/8Oz 180466 - Ew Wedges Fontina 12/8Oz 180467 - Rw Wedges Pepato 10Lb 180468 - Rw Wedges Pepperoncino 10Lb 180469 - Ew Wedges Asiago 12/8Oz 180471 - Rw Wedges Parmesan 12/8Oz 180472 - Ew Wedges Romano 12/8Oz 180473 - Shredded Romano 4/5Lb 180474 - Grated Asiago 4/5Lb #55622 180475 - Grated American Grana 12/8Oz 180479 - Peperoncino 1/22Lb

180490 - Asiago Cheese 24Lb #50612 180492 - Asiago 2/6Lb Block #64652 180500 - Fontina Red 2/10Lb Pc. #71297 180505 - Ital Cheese Combo - 5/2 Lb 180506 - Bottega Cheese Combo - 10/1Lb 180508 - Bottega Peperonico 12/4Oz 180509 - Bottega Artigiano 12/4Oz 180510 - Bottega Artigiano Balsamic 12/4Oz 180522 - Parmesan Wheel 24Lb #30912 180534 - Shredded Parmesan 2/5Lb 180536 - Shaved Parmesan 2/5Lb 180537 - Shaved Salad Blend 180542 - American Grana 16Lb Qtr 180678 - Crumbled Gorgonzola 4/5Lb 180683 - Romano Wheel 4/6Lb 180695 - Burrata Cheese 6/1Lb 4/4Oz Ea 180696 - Truffle Burrata Cheese 6/1Lb 180718 - Fresh Curd Ph%5.7 2/20Lb 180721 - Pepato Cheese 1/22Lb 180729 - Gorgonzola Dolce 2/5Lb Crmy 877-863-2123 belgioioso.com

CUSTOMER HIGHLIGHT BUSINESS NAME: Nardelli’s Grinder Shoppe LOCATIONS: 15 locations across Connecticut WEBSITE: www.nardellis.com HISTORY:

In 1914 all three Nardelli brothers left their home town in central Italy for America. They pooled their resources together and made their way to Waterbury, CT in hopes for better opportunity.

Joseph, Anthony and Fred (Giuseppe, Antonio and Frederico) knew only one way to make it in America; hard work. Joseph, the oldest, was the first to land a job. He worked in a sweatshop to support his brothers. After a bit of networking with their neighbors, who were also recent immigrants, all three found jobs.

They worked long hours and pooled whatever money they earned.

Most of the money was sent home, to help their parents.

After losing a finger due to hazardous working conditions, Joe made a pledge to find a safer environment for all three of them.

Soon thereafter, they started working in what eventually became Nardelli’s Grocery Store on South Main.

CIRCA 1944 The three brothers (L to R), Anthony, Fred, Joseph

In 1922, the store was put up for sale. Joe ended up purchasing the store. Now paying off the mortgage meant working even longer hours than they were before. Yet, the brothers never complained. They took pride in the quality of their fruits and vegetables, which they bought in New York.

Joe and Rina, along with their children, prospered until Joe’s sudden death in 1989. Rina and her children have continued to run the business since then. During the 90’s, Nardelli’s developed many of the signature offerings that have made them a nationally recognized phenomenon: “Classic Mix” a blend of diced vegetables in a secret marinade. Hot sauce that ramped up the heat and the flavor of their grinders. Regular and chocolate cannoli’s and an ever expanding list of dessert offerings.

(L to R) Anthony Nardelli, Diane Nardelli Troiano, Rina Nardelli and Marco Nardelli

Photo: Uniquely Yours Photography, LLC

Nardelli’s has won consecutive “Best Grinder” awards in readers’ polls in “CT Magazine” and “The Advocate” for over a decade. Strict attention to quality controls and ample portion size has enabled them to expand the number of locations in CT and win an ever increasing number of loyal customers and fans.

In January, 2013, the Waterbury Regional Chamber’s Small Business Council honored Nardelli’s Grinder Shoppe with the prestigious 2013 Harold Webster Smith Award for “Small Business of the Year”. They were also featured on Travel Channel’s Sandwich Paradise for America’s best sandwiches.

Rina Nardelli still oversees all aspects of the business and visits all locations. There are now 15 locations throughout Connecticut.

During one of their buying trips, they noticed long lines of customers waiting to enter one of the store fronts. Upon further investigation, it became clear what was drawing the crowds: grinders… torpedo shaped rolls that were stuffed with meat, cheese, lettuce and tomatoes.

WHAT IS THE MOST POPULAR ITEM ON THE MENU?

If grinders were so popular in NYC, why not Waterbury? They decided to start selling them out of their fruit and vegetable store.

WHAT MAKES NARDELLI’S DIFFERENT?:

They were amazed at how well the grinders sold. Soon, people were coming from all over Waterbury to get a grinder. Some days, the line would wind all the way down South Main Street.

When Fred, the youngest and last survivor of the brothers, passed away in 1963, a nephew, Joe Nardelli, took over the business.

Joe had arrived from Italy in 1955.

One favorite among customers is the World Famous Italian Combo, which consists of mayo, lettuce & tomato, pruzitini, capicola, salami and provolone cheese. And of course, the “Classic Mix” and hot sauce.

Nardelli’s is a family run business with a strong work ethic. They also use only the fresh, quality ingredients for their menu items.

They also bake their bread fresh daily.

WHY WORK WITH NAPOLI?:

Napoli Foods shares the same family and work values as Nardelli’s.

Napoli is willing to work tightly with pricing. They offer superior customer service. They are always a text, call or email away.

Joe worked for his uncles until 1963, when he purchased and 1983 Joe and Rina are ready for the continued to manage the original lunch hour rush.

South Main Street location until it’s demolition in 1978. Joe and his wife Rina continued the business at several locations in the Greater Waterbury area until settling in Naugatuck in the late 70’s.

The Last Bite // 45

Napoli’s Pasta is produced and packaged in Italy by a leading artisan manufacture that utilizes the finest 100% Durum Semolina floor which creates a flavorful and consistent pasta that compliments all types of sauces.

ITEM# 450773

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Ingredients 1 lb Fusilli Pasta

Instructions •

2 cloves Garlic 3 ears Of Corn 2 Zucchini

•

1 bunch Parsley 2 Tbsps Butter 1/4 cup Grated Parmesan Cheese 2 Tbsps Crème Fraîche 1/4 tsp Crushed Red Pepper Flakes

•

1/3 cup Basil Pesto •

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce.

Quarter the zucchini lengthwise, then thinly slice crosswise. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic; roughly chop. Roughly chop the parsley leaves and stems.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the corn, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.

Turn off the heat; season with salt and pepper to taste.

While the vegetables cook, add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

To the pot of cooked pasta, add the cooked vegetables, butter, créme fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the pesto. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished pasta garnished with the chopped parsley and cheese. Enjoy!

The Last Bite // 47

Drive sales with * ITALY’S HIGHEST-RATED dried pasta.

Want to see what award-winning* pasta can do for your business? Add Italian-made De Cecco pasta to your menu. Its award-winning quality and taste will make it The One and Only pasta for your business.

CALL OUR TEAM AT 860-276-4000 TO EXPERIENCE THE DE CECCO DIFFERENCE. *Adiconsum Dry Pasta Winner for Quality and Taste, March 21, 2018 ©2019 F.lli De Cecco di Filippo

The Last Bite // 48

r

Sausage and Meatballs

Same Great Taste • Same Great Toppings For samples, more information or to schedule a meeting with one of our specialists,

call 1-800-331-MEAT. www.fontanini.com

Š 2018 Hormel Foods Sales, LLC.

Peruvian Chocolate Brownie An intense, full bodied chocolate delivery, dense and fudgy with a chewy crust… Born from the prized Criolla bean, this unique and sustainably sourced Peruvian chocolate adds a delicate fruity edge upfront and is deep and rich in its finish. Free of GMO’s, additives and artificial colors and made with only pure cane sugar and cage free eggs.

Item# 210185 Pack/Size: 48/2.88oz

CF Cheesecake Plain NYCC

Xango Banana Caramel

Cheesecake so creamy, so smooth, so satisfying it makes the Statue of Liberty smile.

Item# 210100 Pack/Size: 2/16 Cut

Creme Brulee Cheesecake Creme Brulee layered and a-mingled with the lightest of cheesecakes. Hand-fired and mirrored with burnt caramel.

Item# 210052 Pack/Size: 2/14 Cut

Rich, creamy cheesecake layered with chunks of banana and real butter caramel within a flakey pastry tortilla.

Item# 210071 Pack/Size: 48/4.25oz

Oreo Cookie Bash Cake An OREO cookie universe of white n’ milk chocolate cream, starry with OREO chunks, and showered with dark chocolate.

Item# 210120 Pack/Size: 1/14 Cut

Xango Original

Chocolate Peanut Butter w/ Reese’s

Rich smooth cheesecake with a slight tangy finished rolled in melt-in-your-mouth flakey pastry tortilla.

Item# 210070 Pack/Size: 48/4.25oz

The popular candy bar in a pie!

Dark Chocolate and peanut butter mousse full of Reese’s Peanut Butter Cups.

Item# 210050 Pack/Size: 1/14 Cut

Gluten Free

Flourless Chocolate Torte When you crave a knockout chocolate punch in an unassuming delivery, the flourless chocolate torte is for you. It’s also gluten-free.

Item# 210165 Pack/Size: 1/16 Slice

Big Apple Pie Mounds and mounds of tart, fresh, crisp apples, saucy with cinnamon apple cider and loaded with crunchy granola crumbs.

Item# 210148 Pack/Size: 1/14 Cut - 7lb

Red Velvet

Brilliant red velvet cake layers, stacked four high, are spread with deep chocolate truffle filling, then filled and frosted with tangy cream cheese icing.

Item# 210150 Pack/Size: 1/14 Slice

The Power of Good Food Shared TM

The Last Bite // 50

Contact your broker today for more information on these products.

Sweet Street Desserts ∙ 722 Hiester Lane ∙ Reading, PA 19605 www.sweetstreet.com

Bake Cookies Raise Profits Item# 210400 210402 210404 210406 210407 210408

Description Chocolate Chip Cookie Dough 107/3oz White Chocolate Macadamia Cookie Dough 105/3oz Oatmeal Raisin Cookie Dough 105/3oz Peanut Butter Cookie Dough 107/3oz Choco Chip M&M Cookie Dough 107/3oz Sugar Cookie Cookie Dough 107/3oz

D•idl Cookies

®

®

a bite above the rest.

CONTAINER

TO

OPEN, seal and STACK

Bindi gelato & sorbetto use true to the original recipes & manufacturing methods that blend the purest, high-quality ingredients into an extraordinary delight.

210758 Amarena Cherry 210769 Dark Chocolate 210666 Chocolate Truffle 210763 Chocolate 210261 Hazelnut 210762 Chocolate Chip 210761 Chocolate Chip Mint 210778 Strawberry 210783 Pistachio

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210765 Coconut 210777 Sea Salt Carmel 210768 Cookies & Cream 210269 French Vanilla 210781 Vanilla Bean 210760 Cappuccino 210770 Dulce De Leche 210772 Gianduia

Bindi draws on decades of experience and constant innovation to create a variety of desirable and delicious offerings. From international pastry cakes, to single portions, to gelato, croissants and so much more. Come discover our entire range.

#210625

#210638

#210633

# 210696

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Cannoli Cream ITEM# 180092 Premium Cannoli Creme 4/1.5lb Tube

ITEM# 180093 PISTACHIO CANNOLI CREME 4/1.5lb Tube

ITEM# 180094 NUTELLA CANNOLI CREME 4/1.5lb Tube

Cannoli Shells ITEM# 120534 CANNOLI SHELLS LG 1/48ct

ITEM# 120535 MINI CANNOLI SHELLS 1/120ct

The Last Bite // 54

About Our Cannoli Shells & Cream By using only the finest ingredients in our products, which are prepared using old fashioned artisanal methods, we produce delicious, natural cannoli shells and cannoli cream, with a strong consistency of both texture and quality.

Our cannoli shells will maintain their high quality after they are filled for at least 36 hours if they are maintained in a refrigerated state with temperatures less than 40 degrees.

Lavazza Premium Coffee company was founded in 1895 by Luigi Lavazza, still family-owned and operated to this day.

Lavazza is the retail market leader in Italy with a market share of 47%, and is the world’s seventh ranking coffee roaster.

Napoli Foods is a Lavazza distributor offering a full-service coffee program.

Ask your Sales Manager how to get started offering your customers the very best coffee and espresso.

Coffee - Whole Beans

400540 Gran Filtro 6/2.2lb 400546 Gran Filtro Dark 6/2.2lb 400552 Gran Filtro 12/1.2lb

Coffee - Ground

400542 Gran Filtro 20/8.8oz 400544 Gran Filtro 30/2.25oz 400548 Gran Filtro Dark Roast 20/8.8oz 400550 Gran Filtro Dark Roast 30/2.25oz 400554 Gran Filtro Decaf 20/8.8oz 400556 Gran Filtro Decaf 30/2.25oz

Coffee KCups

400480 Perfecto Espresso Roast 4/16ct 400482 Classico Med Roast 4/16ct 400484 Gran Sel Dark Roast 4/16ct

Espresso - Whole Beans 400520 400522 400524 400526 400528

Grand Espresso 6/2.2lb Supercrema 6/2.2lb Top Class 6/2.2lb Gold Select 6/2.2lb Dek Decaf 12/1.1lb

Espresso - Ground 400504 400508 400510 400517

Qualita Oro 12/8.8oz Qualita Rossa 20/8.8oz Crema E Gusto 20/8.8oz Decaf 12/8.8oz

Espresso - Pods

400534 Blue Pods 150ct 400536 Decaf Pods 6/18ct

Espresso - Capsules 400570 400572 400574 400576

Aroma Point 50/2cs Crema Aroma 50/2cs Aroma Club 50/2cs Decaf Cart 25/cs

Espresso - “Blue” Capsules 400580 400582 400584 400586 400587

Decaf 100/cs Rotondo x2 100/cs Rotondo 100/cs Intenso 100/cs Crema Dolce 100/cs

C

heese is a nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks.

Around 4000 years ago people started to breed animals and process their milk. That's when cheese was born.

Cheese is comprised of three main components; water, fat and protein. It is produced by separating milk solids by curdling, this causes the proteins in the milk to coagulate. Curdling is normally done by adding selected bacteria or enzyme to the milk.

The curds from the above process are then drained, processed and aged in multiple ways. There are many varieties of cheese depending upon the various cheese processing techniques and the type of milk used for the process.

Here are a few.

HARD CHEESES PECORINO ROMANO

Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, ITEM# 180570 - 50lb bold Italian red wine or a light beer.

ITEM# 180571 - 4/15lb Color: pale yellow Flavor: salty, sharp, smokey , spicy

Aroma: nutty, strong Vegetarian: no

PARMIGIANO REGGIANO True Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste. Cheeses mocking Parmesan or inferior Parmesan may have a bitter taste. Parmigiano Reggiano cheese is mostly grated over pastas, used in soups and risottos. It is also eaten on its own as a snack.

Color: straw Flavor: fruity, nutty, savory, sharp

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ITEM# 180546

Aroma: strong Vegetarian: no

ASIAGO Asiago is an Italian cow’s milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d’allevo). The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe.

TEXTURE: BUTTERY, CREAMY, CRUMBLY Flavor: nutty, sharp, smooth, sweet

Aroma: fresh, mild, rich Vegetarian: yes

ITEM# 180495

SEMI SOFT cheeses MOZZARELLA Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalo herded in very few countries such as Italy and Bulgaria. As a result, most of the Mozzarella cheeses available now are made from cow's milk. It is not aged like most cheeses.

TEXTURE: SPRINGY, STRINGY, SUPPLE Flavor: MILKY

AROMA: FRESH, MILKY Vegetarian: YES

ITEM# 180709

BLUE VEIN CHEESE Blue Vein cheeses or Blue Cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium. The final product is characterized by green, gray, blue or black veins or spots of mold throughout the body. Blue cheese tastes best when served with crackers, pears, raisins, fruit breads and walnuts. Crumble the cheese and melt it into sour cream, plain yogurt or mayonnaise as a dressing.

TEXTURE: CREAMY Flavor: SALTY, SHARP, TANGY

ITEM# 180670

AROMA: STINKY, STRONG Vegetarian: NO

SOFT CHEESES CACIOCAVALLO Continuous exposure to humidity and aging develops sharp, spicy flavors in Caciocavallo. With persistent aging, the cheese picks up intense, earthy undertones and fruity aromas. Along the way, it turns from a milky white to a darker yellow in color and becomes more salty. The result is a cheese with profound tasting notes and perfect accompaniment to a glass of Primitivo red wine.

TEXTURE: SPRINGY, STRINGY Flavor: SALTY, SHARP, SPICY, TANGY

ITEM# 180685

AROMA: EARTHY, STRONG Vegetarian: NO

FETA On the whole, Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry. The cheese can be used a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If required, it can be washed under water to remove the extra saltiness. The salty flavor of Feta pairs well with beer, Pinot Noir, Sauvignon Blanc and Zinfandel.

TEXTURE: CREAMY, CRUMBLY, GRAINY Flavor: FULL FLAVORED, SALTY, TANGY

AROMA: NUTTY, STRONG Vegetarian: NO

Information provided by: https://cheese.com

ITEM# 180851

Exceptional Performance in Food Service Kitchens

Item# 180700

Soft cheese with a delicate milky flavor, Napoli Fresh Ovoline is perfect for a caprese salad, sandwich or pizza.

The Last Bite // 58

CUSTOMER HIGHLIGHT

BUSINESS NAME: Modern Apizza

LOCATION: 874 State St. New Haven, CT 06511

PHONE:

WEBSITE:

203 776 5306

modernapizza.com

HISTORY:

WHAT IS THE MOST POPULAR ITEM ON THE MENU?:

Modern Apizza’s story began with an Italian American man who began a dynasty of pizzerias in Greater New Haven. Antonio “Tony” Tolli was born in Connecticut in 1911. At two he was taken and raised in Italy until he was 18, when he returned to America. Tolli started working in his Uncle’s pastry shop, It was there that Tolli first learned how to bake.

In 1934, Tolli and his uncle opened a pizzeria down the street from the pastry shop called “Washington Pizzeria”. After two years his uncle decided to go back to the pastry shop and Tolli took the pizzeria business to a different neighborhood entirely.

Tolli moved his business to the mostly residential East Rock neighborhood. This is where Tony’s Apizza was created in 1936 on 874 State Street. Tolli went on to open 5 more pizzerias.

When a returning war vet took over the original Tony’s Apizza location the business had to be renamed. They asked around and a neighbor suggested calling it “Modern” since they had a new owner, the name stuck ever since.

Modern Apizza has gone through a few different owners since the 1940s. William “Billy” Pustari purchased Modern in 1988. Billy along with his wife, built its reputation to a national level.

At Pustari’s helm, Modern expanded its dining area and its kitchen in 1992, adding an additional oil fired brick oven. Along with more pizza being served, Modern achieved many awards. The local Advocate poll found Modern ranking number one, and Playboy magazine gave Modern the top mark for their pizza. Pustari’s reputation for quality pizza landed his recipes at a baseball field in Seattle, WA and convention centers in Denver, CO, Louisville, KY and Sacramento, CA. History is still fully apart of Modern’s spirit; vintage images line the walls and gazing eyes peer deep into the kitchen to see Billy Butts slinging pizzas in the charred brick oven. Longtime customers and families who are loyal to Modern will attest, Modern Apizza was, is and will be their favorite pizza, and the only pizza that matters for generations to come.

Their traditional cheese pizza.

WHAT IS MODERN APIZZA’S KEY TO SUCCESS?: It’s simple, Modern Apizza provides quality food at a fair price. They have a rich history and many loyal customers that have been coming to Modern Apizza for years. The customer service is also phenomenal. Everyone gets treated like they are apart of the family.

WHY WORK WITH NAPOLI?: Napoli offers great service, quality food and all at the right price.

The Last Bite // 59

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