The Last Bite: Edition 23

EDITION TWENTY THREE

CUSTOMER SPOTLIGHT VIC’S PIZZA PAGE - 11

BELLADINA’S FOOD GROUP PAGE - 21 JERLANDO’S RISTORANTE PAGE - 22 VALENTINO PIZZERIA PAGE - 33 RUSTICANA PIZZA PAGE - 35 DOMENIC’S & VINNIE’S PIZZA PAGE - 47

Indiana (Delco Foods) 5000 Anson Blvd.

Whitestown, IN 46075 (317) 876-1951 delcofoods.com

Florida 5437 SW 1st Ln Ocala, FL 34474 (352) 854 6720

North Carolina 2031 Park Center Dr. Mebane, NC 27302 (919) 304 6600

Maryland 1501 Perryman Rd. Aberdeen, MD 21001 (410) 702 6400

New York - North (Casa Imports) 1301 Broad St. Utica, NY 13501 (315) 724-4189 casaimports.com

New Jersey Corporate Headquarters 287 S. Randolphville Rd. Piscataway, NJ 08854 (732) 424 3400 New York - East 5 Park Dr. Melville, NY 11747 (631) 752 0328

Connecticut (Napoli) 10 Knotter Dr. Cheshire, CT 06410 (860) 276 4000 napolifoodsinc.com

Learn more: ferrarofoods.com

FerraroFoods.Foodservice

Ferraro.Foods

FerraroFoods

Contents SUMMER 2022

Customer Articles

Recipes

Summer Pasta Dishes Page 17

Grande Cheese Company Page 42

Belladina’s Food Group Page 21

Veal Mushroom Burgers Page 49

Vitale Meatballs Page 46

Jerlando’s Ristorante Page 22

Herb Crusted Pork Chops Page 55

General Mills Page 51

Vic’s Pizza Page 11

Valentino Pizzeria Page 33

Featured Suppliers

Featured Suppliers

Hormel Page 61

Rusticana Pizza Page 35

Steer Ridge Burgers Page 20

Fratelli Beretta Page 64

Domenic’s & Vinnie’s Pizza Page 47

Golden Performance Page 24

Saputo Page 66

Articles

Cavendish Page 28

Pasticceria Sapori Page 68

Retirements/Anniversary Page 7

Country Brand American Cheese Page 30

David’s Cookies Page 74

Employee Spotlight Page 8

Country Brand Sandwich Steaks Page 31

Bindi Page 77

Pasta Profitability Page 12

Smithfield Page 32

Uni-Kem Page 79

Pasta/Sauce Pairings Page 14

Eastern Fish Page 36

Morcon Page 80

Fresh Garnishing Page 18

Bell Harbor Seafood Page 37

Fresh Produce Page 26

Antica Corte Pepperoni Page 41

The Last Bite | 3

SAVE THE DATE

NEW JERSEY FALL FOOD SHOW

September 19th Hard Rock Atlantic City, NJ

SAVE THE DATE

CONNECTICUT FALL FOOD SHOW

October 17th Mohegan Sun Uncasville, CT

Welcome...

To our Twenty Third edition of The Last Bite Magazine. We hope you all are enjoying what is left of this beautiful summer season! Despite this summer’s turbulent conditions with inflation, supply chain woes and labor shortages, we hope you were able to make the most out of it. We appreciate your flexibility and understanding, and hope to see some relief soon.

With warm days still ahead, let’s carry on the season with food featuring fresh produce. See our article on page 18, which provides tips and inspiration on using fresh produce to garnish your center of the plate protein dishes. Don’t know what produce to buy fresh? Page 26 breaks down the top 10 produce items you can strategically cross-utilize throughout your menu.

With volatile and inflated markets, focusing on what you already know you do well is one strategy to risk less food waste. Pasta is a great way to optimize profit for many reasons. Learn more about pasta profitability on page 12. In need of some pasta inspiration? See page 14 for pasta and sauce pairing ideas.

We encourage you to take a look at the interviews from restaurant and pizzeria owners our team has interviewed. Each brings a unique outlook on the business worth reading about. If a business seems interesting, we encourage you to give them a follow or connect with them on their provided social media.

We hope you enjoy reading this edition of The Last Bite Magazine. If you have any questions, feedback or suggestions please feel free to reach out to us at thelastbite@ferrarofoods.com.

You can also find us on social media– Instagram @Ferraro.Foods and Facebook @FerraroFoods.

Foodservice– to stay up to date on relevant information. Thank you for your continued support.

Sincerely,

The Last Bite | 5

Pizza essentials

from the brands you can count on.

Extra Virgin Olive oil #1000041 4/3 lt

peeled italian tomatoes #1100039 6/#10

Whole milk mozzarella Block #0100036 8/6.5 lb avg

sliced pepperoni #4600025 2/12.5 lb

We’d like to congratulate and wish Ronald Reeves, Warehouse Night Manager in New Jersey, a wonderful retirement.

Ronald Reeves

What Ronald enjoyed most about work was “taking on the different challenges that can come up on any given day and finding ways to meet those challenges. None of that happens without the help and cooperation of the entire staff of associates that work together to accomplish those goals.” What he looks forward to the most in retirement is “an opportunity to do all of the things that [I’ve] wanted to do for so long but never had the time.

That time has now come! I also have a lot of sleep to catch up on!”

When asked about a good memory he would take with him, he stated, “I think the things that you remember the most, regardless of where you work, are the people that you meet along the way and the friendships that are developed over the course of time. I’ve met some great people here at Ferraro Foods and I expect that many of those relationships to continue beyond my retirement”.

We thank him for his contributions over the past decade and we wish him the best!

June Dudek

Inside Sales Support

Giovanna Rosario Sales Coordinator

CHEERS TO

Get to know June...

Get to know Giovanna...

What do you enjoy doing in your free time?

Going to festivals and flea markets.

What do you enjoy doing in your free time?

Work on my garden.

What is your favorite food?

Shell fish.

What is your favorite food?

Penne with vodka sauce.

What do you like the most about your job?

The people, and assisting customers, solving any issues they may have, and the best yet, is I am only 3.5 miles from work.

What do you like the most about your job?

The family environment.

The Last Bite | 7

EMPLOYEE NANCY BIGGINS

Title: Credit Analyst Location: FF of Long Island DOH: 12/02/2019

JOHN GROVES

Title: Sales Representative Location: Delco Foods DOH: 02/28/2005

MICHAEL MILTON

Title: Store Clerk Location: Napoli Foods DOH: 10/5/2021

Get to know Nancy: Favorite food: Pizza.

Get to know John: Favorite food: Mostaccioli.

Get to know Michael: Favorite food: Shepard’s Pie.

One item you couldn’t live without: My cellphone.

One item you couldn’t live without: Carbs.

Something most people don’t know about you: "I’ve been a vegetarian for 26 years."

Something most people don’t know about you: "I’m ambidextrous and can do most things with both hands.”

One item you couldn’t live without: “One item I couldn’t live without is my ps5 which I enjoy playing in my free time after work.”

What is your favorite Summer activity?

Walking the boardwalk at Jones Beach.

What is your favorite Summer activity?

“Yard work and our annual family vacation to Myrtle Beach.”

What do you do in your free time?

Every night I take my dogs for a 3 mile walk.

What do you do in your free time?

“I like to coach my daughters in sports and golf.”

What do you like best about working at Ferraro Foods?

The people I work with in my office.

What do you like best about working at Delco Foods?

“Interacting with customers & meeting new people with different ideas on how to be successful in this business.”

The Last Bite | 8

Something most people don’t know about you: “Most people don’t know I’m a huge Disney fan and love going to Disney every October.”

What do you do in your free time?

Video games and pool.

What do you like best about working at Napoli Foods?

“I really enjoy working at Napoli because it’s like a big family.”

MARY PLACE

Title: Customer Service Rep Location: FF of Florida DOH: 10/01/1998

ALVARO VACA

Title: Reach Operator Location: FF of New Jersey DOH: 4/21/08

JEFF JOHNSON

Title: Warehouse (Days) Location: FF of Maryland DOH: 4/01/2010

Get to know Mary:

Get to know Alvaro:

Get to know Jeff:

Favorite food: Pizza and Cuban Food.

Favorite Food: Pasta alla Vodka.

Favorite food: BBQ Ribs.

One item you couldn’t live without: My cellphone.

One item you couldn’t live without: My cellphone.

One item you couldn’t live without: “Weekends, I live for the weekends.”

What is your favorite Summer activity?

“Swimming/snorkeling in the beautiful natural springs here in Florida.”

What is your favorite Summer activity?

Going to the beach

What is your favorite Summer activity?

“Riding my motorcycle.”

Something most people don’t know about you: “Im really friendly and funny once you get to know me.”

Something most people don’t know about you: “My first name is James but I go by Jeff.”

What do you do in your free time?

“Spend time with my family.”

What do you do in your free time?

“Anytime on my bike is a good day.

Also I love going to car shows and the racetrack with my friends.”

Something most people don’t know about you: “I’ve worked as a customer service rep for the food industry for over 30 years.”

What do you do in your free time?

“Read and spend as much time with my only grandson.”

What do you like best about working at Ferraro Foods?

“I love my co-workers and managers here, but throughout the company everyone’s been so helpful and supportive with whatever I’ve needed.”

What do you like best about working at Ferraro Foods?

“Great people to work with, good work environment, daily lunches are really good and tasty, good benefits.”

What do you like best about working at Ferraro Foods?

“The teamwork, the crew and the fast paced nature of the job.”

The Last Bite | 9

rich in flavor & tradition Papa Moozzi Mozzarella delivers Old World flavor while providing an excellent stretch and consistent melt.

Part Skim Mozzarella (Green) Ferraro# 1020 8/6.5 lb avg

Whole Milk Mozzarella (Red) Ferraro# 1030 8/6.5 lb avg

*Available for Ferraro Foods of New Jersey and Ferraro Food of Long Island.

The Last Bite | 10

FERRARO FOODS OF FL | VIC’S PIZZA ITALIAN RESTAURANT

VIC’S PIZZA ITALIAN RESTAURANT Interviewed: Tony Oliveri

History: Vic’s Pizza Italian Restaurant is a picturesque yet relaxed cafe serving pasta & pizzas along with deli-style subs, beer & wine. They have been in business at their Sebastian, Florida location since 1990, a long 32 years ago. Tony Oliveri says that all their recipes have been “a long-time staple within our family all the way back to Italy.” They use no imitations and make their own dough and sauces daily. Besides great food, Vic’s has a beautiful Italian-inspired atmosphere that will bring you to different parts of Italy.

What is the most popular item on the menu?

The most popular item on their menu is the Chicken Piccata and Lasagna. The lasagna is an old family recipe.

What sets your restaurant apart from the competition?

What sets his restaurant apart from others is the highquality ingredients used in each recipe on the menu.

They also customize recipes for customers to ensure they have the best experience. “We cook everything to order thus ensuring that all of our patrons get the freshest, hottest meals,” says Tony.

Why work with Ferraro Foods?

“We have partnered with Ferraro Foods for a long time because of their understanding and knowledge of highquality Italian products as well as of our needs… plus I love my sales rep,” says Tony.

Do you have any advice for other restaurant owners?

Tony says to put the same care into the food as you would if you were cooking for loved ones. He says, “When cooking for your customers, cook as if you’re cooking for your family… treat customers like family” How are you involved in your community?

“We are always involved in any needs of our community, whether it’s for the needy or any drives, festivities, etc.

We will always be there [for our community] front and center” says Tony.

Area Sales Manager: Italo Maruca

1140 US HWY 1 Sebastian, FL 32958

(772) 589 8989

vicspizzafl.com

@VicsSebastian

The Last Bite | 11

THE PROFITABILITY OF

N

ow that dining areas have reopened, pasta will be considered more often as an option for a customized, individual entrée. Pasta dishes

are a win in terms of both labor and ingredients cost, even when made from scratch. Not everyone offers fresh pasta, so be sure to advertise this and charge a premium for it. If you are not serving pasta dishes, you should strongly consider it, especially if you have a heavy dine-in dinner crowd.

On the next page you’ll find some key reasons why offering pasta at your restaurant is a must.

The Last Bite | 12

1

4

Sell More Items

Customization Option

Pizza is often shared, pasta is not.

Here in the U.S, we typically order a large pie that costs around 15 to 20 dollars and share among at least 3 people. When we order pasta we usually get one dish per person, where one pasta dish alone costs around 15 to 20 dollars. As you can see, you can make up to 3 times as much on sales on a party of 3.

2 Low Cost of Goods Low cost of goods equals high profit potential. Pasta itself is fairly inexpensive. If you use portion control methods along with the right training, pasta can be very profitable.

3 Cross-Utilizing Ingredients Get creative and use ingredients in pasta dishes you already have in inventory such as using the broccoli for your pizza topping in a creamy fettuccine dish. You should consider using the same type of pasta for multiple dishes, for example ziti and penne pasta. If fresh, use your lasagna sheets for other pastas like manicotti. Make your marinara sauce in-house? Find ways to use the sauce in a variety of dishes. Take advantage of the ease and low labor of alfredo sauce dishes. You most likely already have the ingredients on hand needed; parmesan cheese, heavy whipping cream and butter.

Customization is a trend in food service that has been used across various segments in the industry, from casual to fine dining. The option to add ingredients into pasta entrees for an additional charge is used by many restaurants as a profitability method. Consider letting them choose from add ons such as shrimp, chicken, meatballs or sausage.

Lastly, be mindful of the number of pasta dishes you offer. It ends up being more profitable if you cut back the number of pasta dishes to the ones you sell the most of. This will make it easier on the customer to make a decision as well.

So, before you focus only on pizza, consider how promoting pasta as well could boost your sales.

AMERICANS CONSUME APPROXIMATELY

POUNDS OF PASTA A YEAR

WHILE ITALIANS CONSUME MORE THAN

POUNDS OF PASTA A YEAR

GLOBALLY

TONS OF PASTA ARE EATEN EACH YEAR

Penne

Fusili

Fusilli are thick spirals. They taste great with pretty much any type of sauce. Because the sauce sticks to them easily and they absorb liquids, you should eat them with meat sauces or pesto.

the

The most common type of penne is Penne Rigate. With ridges running along with surface, penne rigate are ideal for chunky sauce, the indentations help the pasta hold sauce. Try pairing with a ragú, amatriciana, or marinara.

Farfalle

Farfalle can be used with a wide variety of sauces as well as in salads. It works great with lighter ingredients and meat-free sauces.

Pastabilities Rigatoni

With over 300 different different types of pasta existing, the possibilities for pasta dishes are endless. On this page you’ll find some of the most popular pasta shapes and the sauces that pair well with them.

Similar to penne, the combination of ridges, tube form, and durability makes rigatoni the optimal pasta for chunky sauces like bolognese or ragu.

Spaghetti One of the most iconic pastas, spaghetti is not made to retain sauce well as some of its counterparts. It’s best suited for lighter, simplier sauces. Try a carbonara, puttanesca or even just garlic and olive oil.

Linguine

Linguine is like spaghetti, except that it’s longer and narrower in appearance, and elliptical in section. The extra surface area makes light sauces stick better to them. Try a pesto or seafood sauce.

Imported Pastas Fettuccine

Capellini

IN STOCK:

IN STOCK:

Spaghetti

Linguine

IN STOCK:

IN STOCK:

#2500002 | 20/1 lb

#2500005 | 20/1 lb

#2500012 | 20/1 lb

#2500015 | 20/1 lb

Thin Spaghetti

Ditali

IN STOCK:

IN STOCK:

#2500010 | 20/1 lb

#2500016 | 20/1 lb

Ziti

Fusilli

IN STOCK:

IN STOCK:

#2500020 | 20/1 lb

#2500021 | 20/1 lb

Elbows

Penne Rigate

IN STOCK:

IN STOCK:

#2500038 | 20/1 lb

#2500023 | 20/1 lb

Farfalle

Rigatoni

IN STOCK:

IN STOCK:

#2500120 | 20/1 lb

#2500035 | 20/1 lb

COMING SOON IMPORTED PASTA The Last Bite | 15

P a r e s t m a Dishe m u SUMMER PASTA RECIPES S s

ZUCCHINI PESTO PASTA

FUSILLI ALLA CAPRESE

BASIL LEMON CRAB LINGUINE

INGREDIENTS: • 12 oz. dry Penne pasta Ferraro# #2500023

INGREDIENTS: • 1 lb. Fusilli pasta Ferraro# 2500021

INGREDIENTS: • 9 oz. linguine Ferraro# 2500015

• 3 tbsp olive oil Ferraro# 1000041

• 1/3 cup butter, cubed Ferraro# 0920955

• 2 cloves garlic, minced Ferraro# 2000015

• 1 jalapeno pepper, chopped Ferraro# 0000520

• 1 tbsp. olive oil Ferraro# 1000041

• 3 cups cherry tomatoes, halved Ferraro# 1100205

• 1 garlic clove, minced Ferraro# 2000015

• salt and fresh ground black pepper, for seasoning zucchini

• 1/2 tsp. ground black pepper • 1 tsp. salt

• 2/3 cup Basil Pesto Ferraro# 5240885

• 8 oz fresh mozzarella, diced Ferraro# 0700953

• 1/2 cup pasta cooking water

• 1/2 cup basil leaves Ferraro# 0000030

• Salt, for pasta cooking water • 2 medium zucchinis Ferraro# 0000045 • 1 tbsp. minced garlic Ferraro# 2000015

DIRECTIONS: 1. Fill a large pot with water, add salt, let the water come to a boil.

2. Cut off ends of zucchini, cut into half-moon slices.

3. Mince 1 tablespoon of garlic.

4. Add pasta to the boiling water, stir, and reduce heat , keeping the water at a gentle boil.

5. Cook pasta 9-10 minutes, measure out 1/2 cup pasta cooking water before you drain.

6. Heat the olive oil in a large frying pan. When oil is hot, add the garlic, saute about one minute.

7. Add the sliced zucchini, season to taste with salt and pepper, and saute about 5 minutes.

8. Add the pesto to the cooked zucchini and gently stir to combine.

DIRECTIONS: 1. Boil a large pot of salted water.

Add the pasta and cook, as you stir, for about 7-8 minutes.

2. Drain while reserving 1/2 cup of water behind.

3. In a separate pan, heat the olive oil over medium heat. Put the garlic in the pan and sauté (about 2 minutes).

4. Add in the tomatoes, salt and pepper. When the tomatoes get soft, smash them with a fork.

Cook more until the tomatoes make a thick sauce with chunks of tomato.

• 1 tsp. grated lemon zest Ferraro# 0000127 • 3 tbsp. lemon juice Ferraro# 380210 • 12 oz. lump crabmeat Ferraro# 4200316 • 1/4 cup basil leaves Ferraro# 0000030 • 1/2 tsp. sea salt Ferraro# 2040047 • 1/4 tsp. ground pepper Ferraro# 2000035 DIRECTIONS: 1. Cook linguine. In a large shallow pan, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently.

2. Drain linguine and add to skillet.

3. Sprinkle with basil, salt and pepper and toss to combine.

5. Move the tomato chunks to the pasta and combine. Then, add the basil leaves and mozzarella.

Add a small amount of the reserved pasta water, so the pasta is moist.

9. Add the drained cooked pasta to the zucchini/pesto combination and gently mix together, add pasta cooking water as needed.

10. Serve hot.

The Last Bite | 17

Level up your Center of the Plate Protein with Fresh Garnishing Garnishing dishes brings excitement by using a pop of color and unique taste and texture.

Your proteins such as your steak, salmon, pork chops are great on their own, but to take them to that next level try using fresh ingredients to garnish them.

Never underestimate the power of presentation.

A beautiful garnished presentation also makes the diner feel they are getting their money’s worth. It can also be more profitable. You are able to charge a premium because its perceived value is greater.

The Art of Garnishing When dealing with more of a liquid sauce, create personality by dotting sauces in the blank portions around the food on the plate. When adding a sauce, drizzle it on the plate very lightly without overdoing it. The flavor of the garnish is not supposed to be overpowering, yet a complement to the main component of the dish.

Give a pop of color by arranging complementary garnishes around the main item.

Salmon Salmon has a bold and rich flavor along with a buttery texture – making it very versatile in dishes of various flavors. It is best paired with ingredients that pronounce and temper its flavor.

Dill Sauce

Lemon Parsley Sauce 4 tsp capers

What to avoid when garnishing:

Whisk together: 1/3 cup sour cream

•

Using foods that are not edible

1/3 cup mayonnaise

1 tspfinely minced garlic

•

Piling garnish only on one spot of the plate

1 garlic clove, minced

1 tbsp finely minced scallion

•

Making it too complex it is time consuming and difficult to replicate

1/8 teaspoon onion powder

3 tbsp olive oil

1/2 tablespoon lemon juice

Combine the parsley, capers, scallion and garlic in a bowl.

Stir in the olive oil.

Here are some examples of how you can create beautiful and impressive dishes with fresh garnishing.

The Last Bite | 18

1 teaspoon horseradish 2 tablespoons chopped fresh dill Lemon wedges, for serving

3 tbsp finely chopped parsley

Steak When done right, steak has so much great juicy flavor, it doesn’t need much dressing up to impress. If you choose to add a little something, here are some suggestions.

Shallot Dressing 3/4 cup sliced shallots (2 large)

Herb Butter 1 cup unsalted butter

Salt and freshly ground pepper

1 tbsp chopped fresh tarragon 1 tbsp chopped fresh chives 1 tbsp chopped fresh parsley 1/2 tsp chopped fresh thyme 2 cloves garlic, minced 2 medium shallots, minced 1 tsp coarse ground pepper Place in the refrigerator for 1 hour, and up to 7 days.

Pork Chops Enhance this tasty, tender meat with a touch of fruit to make each bite savory and sweet!

Maple Pineapple Sauce In a medium bowl, combine ¼ cup balsamic vinegar, ¼ cup maple syrup 1 tablespoon sesame oil 1⁄2 cup fresh pineapple Add in pineapple and toss to coat; let marinate.

1/2 cup extra-virgin olive oil 2 1/2 tablespoons vinegar 2 tsp Dijon mustard 1/4 cup flat-leaf parsley leaves In a pan, cook the shallots in the olive oil over low heat until they are soft. Put them in a blender and let cool. Add in the mustard and vinegar and combine until smooth. Add the parsley and pulse until finely chopped. Season the vinaigrette with salt and pepper.

e B e f r o B i r l ends e p u S

PLATINUM Fresh Angus Burger #4000154 - 30/5.3 oz #4000156 - 20/8 oz Fresh Steak Burger #4000158 - 30/5.3 oz #4000159 - 20/8 oz

Fresh Ground Beef 80/20 #4800504 - 10 lb

Steer Ridge Platinum offers a wide array of fresh and frozen burgers in different sizes & blends to meet your foodservice needs.

For more information or to order, contact your Ferraro sales representative.

FERRARO FOODS OF NC | BELLADINA’S FOOD GROUP

Belladina’s Food Group Interviewed: Pat Leccese What is the history behind the business?

Belladina’s first opened their doors on September 1, 2020, in the Greenville, South Carolina area. Family is at the very core of Belladina’s business. The name of the restaurant is actually a combination of the owner, Pat Leccese, daughter’s names, Karabella (8) and Sabadina (3). Pat’s father, Potito, is going on 50 years in the restaurant business. He began in the industry ever since moving from Italy.

Pat himself is going on 22 years. The business is in the family’s blood and they are passionate about making authentic Italian cuisine.

What is the most popular item on the menu?

Pat says “Probably our Detroit Style Pizza, Vesuvio/Margherita Pizza” What sets your restaurant apart from the competition?

“Authenticity. While anyone can learn the craft, and learn the recipes, it’s about authenticity with us. Italian style pizza, Italian food cooked by Italians. Simplicity is key to Italian style cooking, and not a bunch of seasonings or spices. We stick to what’s in arms length, and available fresh. Basil, EVOO, highest quality tomatoes, and that’s it,” says Pat. Why work with Ferraro Foods?

“The Ferraro group is amazing; they always go above and beyond. Sometimes that means having to do things a little unorthodox, but they are always there and always staying on top of the market with pricing and products,” says Pat. Any advice for other restaurant owners?

Pat says “Don’t bend on staying true to you or to your concept. In a time where everything is crazy, we need to stick to the old school way. Bring back the good times, the fun times… and continue to bring food done right. Even if that means going against the grain in a time where everything has gone ‘trendy’.”

How are you involved in your community?

“We genuinely enjoy being there for our community, mostly with supporting our First Responders and Military. Without all of them, we would not have the opportunity to do what we do on a daily basis. My wife’s side of the family is allmilitary, my younger brother is a fireman. So we always try to look out for them.”

They also support children’s recreational sports. “Finding a way to mix our love, and passion for food and find creative ways to intertwine them with our youth and sports keeps things fun,” says Pat.

Area Sales Manager: Joaquim Neves

Belladina’s PIZZERIA

9 W Washington St. Greenville, SC 29601 (864) 509-1916

Belladina’s LITTLE ITALY 122 Folger Ave Easley, SC 29640 (864) 644-8801

COMING SOON

Belladina’s

ITALIAN MARKET 101 S Hudson Street Greenville SC 29601

@belladinaspizza @belladinas belladinas.com

The Last Bite | 21

CASA IMPORTS | JERLANDO’S RISTORANTE & PIZZA CO.

JERLANDO’S RISTORANTE & PIZZA CO. History: Bill Tague and Salvatore Purpura first opened Jerlando’s Ristorante & Pizza Co. in Watkins Glen in 1997. Bill, a graduate of Paul Smiths College of Hotel Restaurant Management, along with Salvatore, a Sicily native, have built a business that started from a small pizza shop with four tables to a full-service destination restaurant and pizzeria carry out operation. They attribute their success to help of family, friends, and several dedicated team members they have been grateful to have over the years. They serve Italian & American cuisine, regional wines, and local craft beers in a fun and bright ambiance featuring colorful murals of Italy’s countryside. Jerlando’s Ristorante has become a favorite with local clientele, tourists visiting the wonderful village of Watkins Glen and the famous State Park Gorge, race teams participating at Watkins International Speedway, and lake dwellers enjoying beautiful Seneca Lake.

The Last Bite | 22

What is the most popular item on the menu?

By far the most popular single item on our menu is the made fresh to order, served piping hot, Garlic Knots appetizer. “They seem to have a cult-like following!

We’ve had customers request that we par-bake orders so they can take them across the country to finish them at home!” says Bill. He says that as far as entree selections, they used to have customer favorites, but “over the years with several menu revisions it seems almost all of the items are extremely popular.”

We receive great reviews for our Cioppino, Chicken Cantonese, Linguini Alla Puttanesca, Bolognese, Chicken Livornese, and several others.

What do you enjoy most about owning a restaurant?

Bills says, “I think for me the most gratifying part of owning a restaurant is providing a place where families and friends can come together and enjoy a special occasion, celebration, or simply enjoy a nice meal together. People visit for all types of reasons, whether it be a birthday, anniversary, rehearsal dinner, or just a night out to add a little something special to the day. I like that we can be part of those moments.”

CASA IMPORTS | JERLANDO’S RISTORANTE & PIZZA CO.

“Having been in business for 25 years, I never truly appreciated this until a few years ago, but I also enjoy seeing customers grow. Kids that would visit to grab a slice special during lunch while in high school are now married with kids and still carrying on the tradition of [dining out] at Jerlando’s. Don’t ask me why but it’s very humbling to me,” says Bill.

Lastly, he concludes by saying, “I am proud of the employment opportunities that Jerlando’s has been able to provide. Over the years, we have had several hundred team members. Some have come and gone. Some have worked their way through college and moved on, and some who are passionate about culinary have become the backbone of this business. It’s absolutely awesome to see this team work together on a busy Friday or Saturday night. To call them a ‘well-oiled machine’ is an understatement.

Ultimately, it’s our team members that make us who we are and allow us to do what we do.”

What sets your restaurant apart from the competition?

What differentiates them is their functionality. He says, “In our dining room at any given time you might see a family with children, a group of business professionals, a couple celebrating an anniversary, etc.” In addition, he adds, “Our menu has a little something for everybody like our handmade Pizza, Pasta, Chicken, Steak, Seafood, Sandwiches, and much more.”

Any advice for other Restaurant owners?

His advice is that “market research and demographics can help take the guesswork out of creating a business plan, menu, theme, etc.” He says to not get beat up by negative feedback, rather, try to learn from a bad review and correct or modify as needed. He adds; do not be afraid to ask questions. “If you want to learn more about products, for example, ask your vendors. Often, they can send a representative who is well-versed in a specific area such as seafood, steak, or produce. Additionally, they may have or be more familiar with different resources that can add to your bottom line.” He says he has utilized two main vendors for the last 25 years and in that period of time he cannot recall how many times he’s asked for their insight into market conditions, trending ideas, market forecasts, etc. He says “Remember, when you do better, they do better. Take care of your staff…without them…you have nothing.” He says, “You’d be surprised what a 401K can do not only for employee retention but also employee pride.”

400 N. Franklin St. Watkins Glen, NY 14891

(607) 535-4254

Lastly, Bill adds, “I think it’s extremely important to routinely take the pulse of your business: payroll, food costs, marketing, utilities, etc.” He says that knowing your numbers is critical in making pricing decisions.

He routinely looks at performance indicators to see where he stands comparatively from years past and if needed makes changes to set them up to head in the right direction.

Any additional information you would like to add:

Jerlando’s Ristorante & Pizza Co. received an honorable acknowledgment from Senator Thomas F. O’mara, & NYS Assemblyman Philip A. Palmesano for being “a ‘fixture in the Watkins Glen community’, providing exceptional food and service for 20 years” says Bill proudly. “We also received a Congressional Proclamation in recognition of 20 years of service from Congressman Tom Reed.”

They have also earned a Trip Advisor Traveler’s Choice Award of Excellence every year for well over a decade. He adds that they routinely donate to various functions, charities, and area events including the Vintage Grand Prix, Untied Way Golf Tournament, Watkins Glen Fire Department fundraisers, and many more. jerlandospizza.com

@JerlandosWG

CLEAR LIQUID SHORTENING #3500029 | 35 lb

Sure to become a staple in your kitchen, Golden Performance Clear Liquid Shortening simplifies cooking while enhancing flavor.

Resistant to foaming, this high performance shortening results in a consistent experience and better tasting food!

APPLICATIONS: FRYING

BAKING

DRESSINGS SAUCES

NO SALT • NO CHOLESTEROL • NO TRANS FAT The Last Bite | 24

Antipasto Specialties Whole Hot Cherry Peppers

Sliced Hot Cherry Peppers

Napoli# 100309 | 12/32oz

Napoli# 100313 | 12/32oz

Ferraro# 5060135 | 4/1 gal

Ferraro# 5060145 | 4/1 gal

Sweet Red Pepper Hulls

Marinated Mushrooms

Napoli# 100339 | 12/32oz

Napoli# 100760 | 12/16oz

Ferraro# 5060155 | 4/1 gal

Ferraro# 2108779 | 4/1 gal

Pitted Kalamata Olive Napoli# 110383 | 6/12.35oz Ferraro# 1400241 | 4/1 gal The Last Bite | 25

It is a common belief that fresh tastes better and many operators prefer to serve fresh food, but with the rise of food costs, many can’t afford to waste money on food that has spoiled before being used. As you know, fresh has a limited shelf life compared to frozen. If you are going to invest in a fresh product, be sure to maximize its utility. Produce that overlaps in various recipes is key.

Get inspired to use up every piece of each produce item with recipe suggestions so nothing goes to waste in your kitchen!

Below there’s a list of produce everyone should stock for its high versatility.

Plum/Roma Tomatoes

Cherry tomatoes

Plum tomatoes are meaty tomatoes used to make tomato sauce or tomato paste. It can also be served as a salad tomato but they are typically less juicy in the middle. The most prized of the plums is the San Marzano tomato.

This type of tomato provides a very unique and juicy texture to a wide range of recipes both cold and hot.

Applications:

To top bruschetta

Tomato sauce or paste

Tortellini Pesto Salad

Steak Pizzaiola

Caprese Chicken

Applications: Pasta sauce Antipasto Salad

Salad Neapolitan pizza A hamburger or cheeseburger Hoagie/sub or wrap

Bell Peppers

Slice them up to add their sweet juicy flavor to salads, pizzas and sandwiches. The shape of bell peppers makes them great to stuff as well.

Applications: Salads Philly Cheesesteak Pizza Cheesesteaks Steak Stuffed Peppers

Basil

Mushrooms

The most common use of basil is for cooking, such as in tomato sauce, pesto, or vinegars. But it also can be sprinkled over salads and sliced tomatoes.

Mushrooms are earthy and savory.

They are an incredibly versatile ingredient used in everything from soups to pizza.

Applications:

Mushroom Pizza

Pesto sauce Caprese Salad Caprese Panini Eggplant Caprese Margherita Pizza

Applications: Vegetable Pizza Mushroom Carbonara Chicken Mushroom Marsala

Red Onions

Their bold color and crunchy texture make them a great addition to salads and sandwiches. They are most often eaten raw because of their subtly sweet and mild flavor.

Applications: Salads Sandwiches Cheesesteaks

Mushroom Risotto

Hamburgers

Potatoes

Spinach

Parmesan Basil Shrimp

Romaine lettuce

This hearty lettuce will keep its crunch even when grilled. It is great in caesar salad, sandwiches, as a wrap, or even in soup.

Applications: Caesar Salad Greek Garden Salad Antipasto Salad Hoagies or wraps Hamburgers

Potato is the most widely consumed vegetable in the U.S and is arguably the most versatile. High-starch potatoes, like Idaho potatoes, are good for baking whole, mashing, roasting, salad and frying.

Applications: Gnocchi Zuppa di patate Grilled Ribeye with Rosemary Potatoes Potato Salad

Garlic

Garlic is an important component of many dishes, especially Italian cuisine, from garlic bread to tomato sauce. Dishes would not have the same zing without this unique herb.

The applications are endless.

Applications: Garlic Knots/Bread Spaghetti Aglio e Olio Grilled Squid in Lemon and Garlic Seafood and Garlic Linguine Mixed into olive oil for dipping Lemon Garlic Scallops

Spinach is very versatile as well and can be used in a variety of applications from soups to a breakfast omelet. More commonly, coarsely chopped spinach is added to sandwiches, pasta and on its own as a nutritious salad.

Applications: Spinach White Pizza Veal Rosettes with Spinach and cheese Spinach Calzone Spinach with Fruit Salad

A COATING FOR ALL OCCASIONS Fine Coat

TM

Clear Coat

• Invisible coating

• Visibly coated

• XLF lengths

• Very crispy and crunchy

• Starch based batter • Hold best under heat lamps Ferraro# 4300250 - STRAIGHT CUT 3/8" Ferraro# 4300261 - REGULAR CUT S/ON 3/8"

*Trademarks of Cavendish Farms Corporation.

• Unique buttery flavor • Great hold time Ferraro# 4300222 - STRAIGHT CUT 3/8"

Flavor Crisp

TM

• Red or orange in color with seasoning flecks • Best for flavor appeal Ferraro# 4300301 - STRAIGHT CUT S/ON 3/8"

CAVENDISHFARMS.COM

Deli Meats Ham

Hot Capicola #4600147 - 2/6 lb avg Hot Capicola 10% #4600148 - 6/4 lb Ham off the bone #4600219 - 2/10 lb Ham 10% #4600320 - 2/13 lb

Turkey

Smoked #4600114 - 2/9 lb avg Oven Roasted #4600136 - 2/8.5 lb avg

Roast Beef

Rare #4601702 - 2/6.5 lb avg

The Last Bite | 29

Everything is better with cheese

White American 120ct 160ct #0500056 #0501023 The Last Bite | 30

Yellow American 120ct 160ct #0500057 #0500943

4/10 lb #4001767

5 oz Lointail Steak

#4001768

6 oz Lointail Steak

#4001769

3 oz Lointail Steak

The Last Bite | 31

FERRARO FOODS OF FL | VALENTINO PIZZERIA/VACCI PIZZA

VALENTINO PIZZERIA/VACCI PIZZA Interviewed: Michael Valentino History:

Valentino Pizzeria Trattoria

Owner, Michael Valentino, says “My family and I were living in New Jersey and working in the food service industry, something that is part of my family history.

In 2004 I was looking to relocate someplace warm and open a restaurant… and Sarasota, Florida was exactly what I was searching for.” He tells us that at that time Sarasota did not have many options for New Jersey-style Italian food, so he asked a chef that he respected and worked with to make the move with his family down to Sarasota and open a restaurant. “We opened our first location in July of 2006 and since have opened two more locations and are thriving!” says Michael.

Valentino Pizzeria Trattoria is your neighborhood family restaurant. Much of their staff has been with them since they opened sixteen years ago (as of July 2022).

Michael says that “Because of this, our staff knows our customers and welcome them as old friends. It adds that special element for customers when they enter our doors because they are known.” When coming in for the first time, you can immediately pick up on this welcoming atmosphere from the staff. “We’ve been the dinner table for first dates, engagements and family visits. Our staff has taken care of and celebrated with our customers when they come in for milestone birthdays, pregnancy announcements, engagements, and are there to mourn in the loss of loved ones,” he says.

Michael felt it was important to note that “During Covid, we were beyond blessed by our customers who supported us when we were only able to do take out.

Many of them were thankful for our comfort food, smiling eyes and listening ears, as life around us was stressful. It is because of their love of our food and staff that we stayed open when so many closed.”

What is the most popular item on the menu?

Some of the more popular items on their menu include brick oven pizzas made with homemade dough, sauce and the finest quality cheese and toppings.

However, “customers are also obsessed with the Bambino.

It includes bowtie pasta, grilled chicken, sautéed broccoli and tomatoes with our special recipe garlic and oil sauce, topped with pecorino cheese.”

“Another dish that makes us stand out from the other Italian restaurants in the area is our Chicken Scarpariello… made with sautéed chicken, your choice of hot or sweet cherry peppers, Italian sweet sausage, onions, mushrooms and thin fried potatoes, all sautéed in a white wine sauce.”

What sets your restaurant apart from the competition?

Michael says, “We truly use the highest quality ingredients we can find. We make everything fresh from scratch; even our soups are made fresh by the bowl. Most of the menu we serve are items that came from family recipes that we have loved eating for generations, thus making our food unique, but still very approachable.” Besides their highquality food, Michael says what stands out is that they care.

Area Sales Manager: Jerry Everette

Locations 4045 Clark Rd, Sarasota, FL 34233 (941) 921-9600 8203 Cooper Creek Blvd, Bradenton, FL 34201 941-359-6400 valentinopizzeria.com

@Valentino.Sarasota @valentinopizzeria

Vacci Pizza + Cucina 4406 53rd Ave E, Bradenton, FL 34203 (941) 405-4131

vaccipizza.com “We care that our food is delicious and that our @vaccipizza customers enjoy their experience at our restaurant and we care about our employees.”

Why work with Ferraro Foods?

Michael says that “Ferraro Foods gives my business the ability to source quality ingredients and prepare the unique dishes that set our concept apart from the competition.”

Their rep, Jerry, introduces them to new products and always makes sure what they order is delivered.

Any advice for other restaurant owners?

“Whatever you want to do… first make sure it can realistically be executed at a high level across the entire staff. Doing something just to do it doesn’t work. It must be done with excellence and with passion, or it’s not worth doing” says Michael.

How are you involved in your community?

He says, “Since the day we opened, we felt it was very important to give back to our local community and families.

We are continuously looking for opportunities to help others by donating food and gift cards; as well as hosting events for kids and families in need.” To be more specific, recently they’ve sponsored teams, donated food to local high school sporting events, and partnered with Dick Vitale and his V Foundation to combat childhood cancer.”

The Last Bite | 33

S d e h f f e ll u t s S m u i m e Pr Frozen Cheese Stuffed Shells #4100200 | 2 oz #4100383 | 2.75 oz

Marino frozen stuffed shells are packed with the freshest, creamiest impastata ricotta, imported Romano cheese, fresh parsley, seasonings, and herbs.

The Last Bite | 34

FERRARO FOODS OF MD | RUSTICANA PIZZA

RUSTICANA PIZZA Interviewed: JoAnn Genova

History: Their family first started in the Pizza business back in 1969, in a little storefront in Brooklyn, New York. Mario and Gina Persico with their three small children, and extended family members began to learn the pizza trade. It was very challenging at first but everyone did their part to pitch in… even the children who would fold the pizza boxes (at times making a fun competition out of it) and scoop up lemon ice.

In 1981 the family, including their new son-in-law Tony Genova, moved to beautiful Cambridge, Maryland.

The first Maryland Rusticana Pizza opened its doors.

As the family grew so did the business, opening another Rusticana Pizza in Easton, Maryland. Today the Genova Family, headed by Tony and his wife Joann, as well as Mario’s daughter, continue the Rusticana Pizza family tradition. The Genova Kids, Anthony, Vanessa, and Marco, have all worked in the restaurant over the years.

What is the most popular item on the menu?

Customers most frequently order their pizza, calzones, and stromboli.

What sets your restaurant apart from the competition?

JoAnn tells us it is because they take the time to know their customers by name. Family is always around and the staff is exceptionally friendly. Many of their staff are long-term employees who have helped shape the business over the years to what it is today. Also,

Area Sales Manager: Alex Ewing

she says their customer loyalty from the local community is tremendous.

Why work with Ferraro Foods?

Ferraro Foods has good customer service and prices on food. They enjoy that it is a smaller company than the large national broadline distributors.

Locations 810 Dover Rd. Easton MD, 21601 (410) 820-5110 2831 Ocean Gateway Cambridge, MD 210613 (410) 228-2399 rusticanapizza.com @RusticanaPizzas

Any advice for other restaurant owners?

“Get to know your customers,” says JoAnn.

How are you involved in your community?

They feel they have been great mentors over the years to staff. She says “A job can do so much for a person struggling, young or older.” She says they support and give back to their community by sponsoring local teams, supporting local non-profit organizations, participating in community fundraisers, and mentoring their staff.

The Last Bite | 35

SUSTAINABLY SOURCED PREMIUM QUALITY VALUE ADDED

SEAFOOD

The Last Bite | 36

Calamari you can count on.

You can rely on Calamari from Bell Harbor Seafood to provide consistent quality and value time after time. #4200044

CALAMARI TUBE ONLY 3-5" LOLIGO

4/2.5 lb

#4200048

CALAMARI TUBE 4/6” DOM

4/2.5 lb

#4200125

CALAMARI T&T 5-8” TODARODES

4/2.5 lb

#4200126

CALAMARI TUBES 5-8” TODARODES

4/2.5 lb

#4200149

CALAMARI RING & TENT 5-8 LOLIGO

4/2.5 lb

#4200454

CALAMARI RINGS IQF BREADED

6/2 lb

#4206750

CALAMARI CUT RINGS ONLY LOLIGO

4/2.5 lb

The Last Bite | 37

Gold

® Label

Brand

Premium Thailand Loligo Squid

Fisherman's Pride Gold Label® Brand Calamari, caught in the pure waters of the Gulf of Thailand and the South China Sea, is the perfect Chef's ingredient for any seafood dish. Sought after for its tenderness, it's deliciously mild with a sweet natural flavor.

Manually processed at our HACCP approved plants, Fisherman's Pride Gold Label® Brand exceeds the highest standards of quality and is supervised under the strictest of quality control guidelines for consistency, excellence and value with every pound purchased.

Iteem# 420 00052

The Last Bite | 38

Maine Lobster Ravioli – 4100755

Maine lobster meat blended with our own lobster sherry cream reduction; wrapped in par cooked egg pasta. (Large Hexagon) Pack: 2/3 lbs. Count: Approx. 12-13 per lb.

Menu Inspirations: • Grilled wild king salmon on a bed of sauteed kale in a light tarragon cream sauce.

• Steamed mussels, sherry wine and roasted tomatoes.

• Steamed mussels, sherry wine and roasted tomatoes.

MD Blue Crab Ravioli – 4100733

Maryland blue crab and grilled red peppers blended with ricotta cheese, onions, scallions and lemon; wrapped in par cooked egg pasta – (Large Square) Pack: 2/3 lbs. Count: Approx. 11 per lb.

Menu Inspirations: • Grilled Andouille sausage, green pepper, scallion, and Cajun cream sauce.

• Oven roasted tomatoes, capers, and lemon brown butter.

• Cornmeal crusted haddock with roasted red peppers, zucchini, and grilled onions.

For additional product information or samples please contact: Advantage Marketing – Ron Fast • 609-284-4768 • RFast@afmnet.com Joseph’s Gourmet Pasta - Richard Fernandez • 978-815-4846 • Richard.Fernandez@josephspasta.com

Joseph’s Gourmet Pasta Company • 262 Primrose Street ● Haverhill, MA 01830 T: (800)863-8998 (978) 521-1718 • F: (978) 374-7917

START WITH QUALITY 50 lb #1530016 - Vitale Flour #1530030 - Ferraro Flour #2108999 - Cremosa Flour

The Last Bite | 40

LESS STAFF, MORE PRODUCTIVITY

81% OF PIZZA OPERATORS SAY MINIMIZING LABOR IS IMPORTANT TO THEIR BUSINESS Datassential Keynote Pizza, April 2021

REDUCE LABOR COSTS, IMPROVE FOOD COSTS AND ESTABLISH CONSISTENCY WITH PRE-SHREDDED AND DICED CHEESES

Ferraro

Grande

Product Name

Format

Pack Size

GRANDE MOZZARELLA & ITALIAN BLENDS 0400006

00702

Mozzarella - Part Skim

Shredded

6/5 lb. Tray•Pak

0400007

00701

Mozzarella - Part Skim

Diced

6/5 lb. Tray•Pak

0400013

00703

Mozzarella - Whole Milk

Shredded

6/5 lb. Tray•Pak

0400008

00704

Mozzarella - Whole Milk

Diced

6/5 lb. Tray•Pak

0400009

00717

East Coast Blend®

Shredded

6/5 lb. Tray•Pak

0400014

00716

East Coast Blend®

Diced

6/5 lb. Tray•Pak

0400062

00712

Mozzarella Cheddar Blend

Shredded

6/5 lb. Tray•Pak

0400063

00711

Mozzarella Cheddar Blend

Diced

6/5 lb. Tray•Pak

0400061

00710

50/50 Blend

Shredded

6/5 lb. Tray•Pak

For more information on Grande pre-shredded and diced cheeses contact your Distributor Sales Representative or visit us at grandecheese.com or call Grande at 800-8-GRANDE (800-847-2633)

Exceptional Flavor Limitless Possibilities

Fully Cooked Sausage Crumble #4000074 | 10 lb

FULLY COOKED

Beef & Pork ITALIAN MEATBALLS

Meatball Bruschetta Ingredients

Directions

•

•

Pre-heat oven to 375° degrees.

•

Combine chopped tomatoes, onion, garlic, basil, salt, pepper, vinegar, and 1 tbsp. olive oil and mix well; set aside.

•

Slice baguette into 3/4 – 1” thick slices, 24 in total. Arrange in 2 sheet trays and brush each slice with olive oil, using a pastry brush. Toast in oven for 5-6 minutes until lightly browned.

Remove and cool when finished.

•

Top each crostini with a portion of bruschetta and finish with meatballs.

Garnish with parmesan cheese.

24 Domenico Vitale Meatballs, baked at 350° until heated through

•

1 1/2 lbs. Roma tomatoes, seeded and diced

•

1 White onion, diced

•

2 tsp Garlic, minced

•

6-8 Basil leaves, thinly sliced

•

1 tsp Salt

•

1/2 tsp Black pepper, ground

•

1 tsp Balsamic vinegar

•

6 tbsp Extra virgin olive oil

•

2 - 12” French baguettes

•

2 tbsp Parmesan cheese, grated

#4010004 | 1.5 oz | 2/5 lb #4010005 | 1 oz | 2/5 lb #4010014 | 2 oz | 2/5 lb #4011114 | 3 oz | 1/10 lb

NAPOLI FOODS | DOMENIC’S & VINNIE’S PIZZA

DOMENIC’S & VINNIE’S PIZZA Interviewed: Michael Annenberg History: Vinnie’s great uncle opened his first restaurant in 1949. Vinnie’s uncle eventually took over this establishment which was later sold to a couple from Danbury in 1984. Then the family opened its first Vinnie’s Pizza on Frost Rd. in 1993. They bought back the original family business in 2003 and combined the names. This is when Domenic’s and Vinnie’s was formed. The family also owns Sauced, located adjacent to Kinsmen Brewing in Milldale, CT. What is the most popular item on the menu?

“Sausage pizza is the most popular.

We make our own sausage, about 500 lb a week,” stated Michael What sets your restaurant apart from the competition?

Michael says, “We use fresh ingredients, make our own meatballs, sausage and we make the dough fresh every hour. Our large pizza is 20 inches wide. We have custom made circles for the pizza.”

Why work with Napoli Foods?

“We work with Napoli because they have almost every item we use and thier price is always spot on. We have used Napoli for over 20 years,” says Michael.

Any advice for other restaurant owners?

Michael’s advice for other restaurant owners is, “Best advice is to check with other distributors on service and price. Napoli usually wins. So I would say try them out.”

Locations Middlebury 1625 Straits Turnpike Middlebury, CT 06762 (203) 758-8846

Southington 868 Meriden-Waterbury Turnpike Southington, CT 06489 (860) 621-9846

Waterbury 505 Wolcott Street Waterbury, CT 06705 (203) 575-4846

How are you involved in your community?

“We donate to all schools and local charities. We also belong to the Southington chamber of commerce,” says Michael. He also added, “We have won multiple awards. Best pizza in all the different cities. Our latest award was best pizza in the Wolcott Pizza Wars. We have a new pizza called hot lips that won that award. Soppresata ,honey and red crushed pepper flakes.” domenicsandvinniespizza.com @DomenicsandVinniesPizza @domenicsandvinniespizza Sales Representative: Frank Tripodi The Last Bite | 47

OLYMPIA FOODS

Gyros, Pita Bread & Tzatziki Sauce BEEF & LAMB GYRO THICK STRIPS FULLY COOKED #4004040 4/5 lb PITA PAN 7" ORIGINAL #3703036 12/10 ct TZATZIKI SAUCE #5240506 4/ 1/2 gal

INGREDIENTS • 2 tablespoons olive oil, divided Ferraro# 1000041 • 2 onions, cut in half lengthwise, then crosswise into 1/4-inch-thick slices Ferraro# 0000020 • 2 tablespoons balsamic vinegar Ferraro# 5020507 • 1/4 teaspoon plus 1/8 teaspoon salt, divided

Veal & Mushroom Burgers with Balsamic Onions

Servings: Prep Time: Cook Time: 4 20 mins 14 mins 1. Heat 1 tablespoon olive oil in a large, nonstick skillet over medium heat. Add onion slices and cook, tossing occasionally, until browned and almost tender, 7–8 minutes. Stir in vinegar and 1/8 teaspoon salt. Reduce heat to low, cover, and cook until fully tender, 3–5 minutes. Remove from pan and set aside.

2. Heat 1 tablespoon olive oil in same pan over medium-high heat. Add mushrooms and cook 2 minutes, tossing frequently. Mix in garlic, thyme, and lemon zest. Cook until mushrooms are tender, about 2 minutes more.

Remove from pan and set aside to cool.

3. Place veal, mushroom mixture, and 1/4 teaspoon salt in a large bowl. Mix until just combined, then divide into quarters and shape into four 3/4-inchthick patties.

4. Set up a charcoal or gas grill or stovetop grill pan over medium heat. Place rolls, cut-side down, on the grill and lightly toast. Remove and set aside.

5. Add patties to grill and cook, flipping once, until they reach an internal temperature of 160 F, 10 to 14 minutes. Arrange roll bottoms on a serving platter. Top each with a lettuce leaf, followed by patties, cheese, onions, and roll tops to create the finished burgers.

• 8 ounces mushrooms, trimmed and finely chopped Ferraro# 0000012 • 2 cloves garlic, minced Ferraro# 2000015 • 2 teaspoons chopped fresh thyme • 1 teaspoon grated lemon zest Ferraro# 0000042 • 1 pound ground veal Ferraro# 4000093 • 4 hamburger rolls Ferraro# 3707714 • 4 leaves lettuce Ferraro# 0000004 • 4 slices provolone cheese Ferraro# 180300

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Di Prim'Ordine Farina Flour

Ferraro# 1500025

Di Prim 'Ordine Farina is a “00 Style” Pizzeria Premium Professional Flour, offering a high-quality, untreated patent flour

milled from a select blend of domestic hard winter wheat. It's excellent for hand stretching and a hot, fast bake and packed in an operator-friendly 27.55 lb (12.5 kg) bag.

The Last Bite | 51

Premium Prepared Seafood 4 oz Extra Fancy Crab Cake 9860058 | 15 ct

Exquisitely prepared seafood for appetizers and entrees.

- Ready to cook & serve - Made with fresh ingredients - Handmade in small batches -

Ferraro Items 3 oz Deviled Crab Cake 4200011 | 6 lb 4.5 oz Breaded Raw Flounder 4200459 | 18/4.5 oz 3 oz Crab Stuffed Shell 4201152 | 20/3 oz Breaded Seafood Combo Flounder, Shrimp, Scallop, Crab 4200463 | 8/10 oz 4 oz Extra Fancy Crab Cake 9860058 | 15 ct

The Last Bite | 52

Lobster Ravioli

Our authentic pasta dough is made with whole fresh eggs and semolina flour. Each hexagon-shaped ravioli is filled with chunky pieces of lobster meat, Ricotta and Asiago cheeses with select spices.

SEVIROLI FOODS, A FAMILY TRADITION Seviroli Foods is your source for chef inspired, artisan filled pastas. Family owned and operated in New York since 1960, Seviroli offers a full line of authentic and innovative filled pastas including ravioli, tortellini, ricotta cavatelli, stuffed shells, manicotti, gnocchi and more.

LOBSTER RAVIOLI // #4101250 // 2/2.5 lb.

Seviroli Foods // 516.222.6220 // seviroli.com

The Last Bite | 53

®

®

Inspired by the old world culinary technique known as

B oneles

480060

s Pork R

2 | 16/8 oz

ibeye Ch

op 8 oz

we’ve created an all natural product with an eating experience equal to beef. This technique allows pork to retain moisture through cooking.

op ork Ch P n I e n

8 oz CC

Bo

z | 20/8 o 1 0 6 0 480

taste & performance that can’t be beat.

ALL NATURAL STEAKHOUSE QUALITY PORK

HERB CRUSTED BONE-IN CHOP WITH WILD MUSHROOMS INGREDIENTS •

8 oz Premium Reserve Bone-In Chop Ferraro# 4800601

•

2 sprigs thyme, chopped Ferraro# 4900108

•

½ sprig rosemary, chopped Ferraro# 0000208

®

TOTAL PREP & cook time: 40 minutes serving size: 1 Chop Savory pork dish with wild mushrooms to add the perfect classic, earthy flavor to any menu.

application •

Entree

directions 1.

Rub chop with fresh herbs.

Mushroom Sauce:

2. Mark on a hot grill, cook till 145°F internally.

•

½ shallot, finely diced Ferraro# 2000018

3.

•

2 oz cremini mushrooms, sliced Ferraro# 4901101

•

2 oz shiitake mushrooms, sliced Ferraro# 0000194

•

2 oz button mushrooms, sliced Ferraro# 0000012

Pre-heat sauté pan and add butter, shallots, and wild mushroom blend.

4. Sauté at high heat until mushrooms are cooked.

5.

Deglaze with red wine and reduce heat.

6. Top pork chop with sautéed mushrooms and serve with chef’s choice of vegetables and mashed potatoes.

SUGGESTED SIDES:

•

1 fl oz red wine

•

Roasted Root Vegetables

•

2 tbsp butter Ferraro# 0920163

•

Whipped Mashed Potatoes

Batch-Crafted Beans From Farm to Foodservice

Since 1921, Furmano’s has infused our batch-crafted philosophy into everything we do.

Your customers will taste the goodness that comes from four generations of insight and skill in every one of our bean, tomato, vegetable and ancient grain products.

FURMANOSFOODSERVICE.COM The Last Bite | 56

To request a free sample call 1-877-877-6032

Pineapple Belongs on Pizza!

• • • • •

Picked at Peak Ripeness Rich in Vitamin C Naturally Gluten-Free and Fat-Free Shelf Stable Before Opening BPA-free, Recyclable Packaging

Pineapple is one of the top 10 most popular pizza ingredients on US menus.

Source: Datassential SNAP™ 2021.

Ferraro# 5040780

Pineapple Pizza Tidbits in Light Syrup

Polynesian Pineapple Pizza

IMPORTED

Grated Pecorino Romano Bold, savory and a nutty flavor with a tangy finish.

Delicious over pastas and in baked casseroles. #0800007 | 4/5 lb The Last Bite | 59

BelGioioso Dairy Farm, Cicero, WI

Hand forming Burrata

American Grana Aging Room, BelGioioso Pulaski Plant, WI

BelGioioso Cheese has been specializing in all-natural, award-winning Italian cheeses for over 40 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.

877-863-2123 belgioioso.com

A performer like this always ends up on top.

BRAND

Reliable, consistent HORMEL THE PERFORMANCE PEPPERONI BOLD ®

DISTRIBUTOR # ITEM #

DESCRIPTION

4600163

26777 HORMEL THE PERFORMANCE PEPPERONI, Bold, 14/oz.

4600164

44111

4601950

28820 HORMEL® THE PERFORMANCE PEPPERONI,® 12/oz.

®

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®

®

PACK SIZE

WT./LBS.

2/12.5 lb.

25

HORMEL® THE PERFORMANCE PEPPERONI,® Bold, 14/oz. 2/5 lb.

2/12.5 lb.

10 25

only the finest cuts of

Ferraro # #2100400 #4000218 #4000920 #4003248 #4003251 #4600053 #4600078 #4600079 #4600082 #4600084 #4600085 #4600088 #4600109 #4601798 #4800194 The Last Bite | 62

Italian Sausage

Description SAUSAGE SWT NO FENNEL BULK 10 lb SAUSAGE HOT ROPE MARINO FROZEN 10 lb SAUSAGE CHEESE & PARSLEY THIN ROPE 5 lb SAUSAGE SWT LINK 3OZ MARINO 10 lb SAUSAGE SWT LINK 3OZ NO FENNEL 10 lb SAUSAGE BULK MARINO FZ 10 lb SAUSAGE SWT LINK MARINO 5" 10 lb SAUSAGE HOT ROPE MARINO FRESH 10 lb SAUSAGE HOT BULK MARINO 10 lb SAUSAGE SWT ROPE MARINO BEST FRESH 10 lb SAUSAGE BULK XTRA FENN MARINO FRZ 10 lb SAUSAGE ROPE XTRA FENN MARINO FROZ 10 lb SAUSAGE HOT LINK 5” 10 lb SAUSAGE LINK 4OZ MARINO BEST 10 lb SAUSAGE SWT ROPE MARINO BEST FRZ 10 lb

Marino Thin Sausage Rope Made with parsley and sharp provolone.

#4000920 | 5 lb Back by popular demand; Marino’s Thin Sausage Rope! This thin sausage wheel is made with fresh parsley and sharp provolone cheese. It can be grilled, sautéed or cooked on a stove top - the possibilities are endless!

Serve as an...

Appetizer

Entrée

Sandwich

Serve over Arcadian Mix

Serve with Broccoli Rabe

Serve as a sandwich on a 8” Hero

(#0000036) with Country Brand

(#4900016) over pasta.

Roll (#3707713).

Italian Dressing (#4708002)

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L SA

UMERI

A A L I AN IT

I TA L I A N

Qua

F A M I LY

ST

years

O RY

n o i t i d a r t y l i m a f a lity is

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.

*Adiconsum Dry Pasta Winner for Quality and Taste, March 21, 2018 ©2019 F.lli De Cecco di Filippo

The Last Bite | 65

Italian tradition & excellence CRUMBLED GORGONZOLA

CRUMBLED BLUE CHEESE

BLUE CHEESE WHEEL

Intense, Robust Flavor

Salty and Sharp

Salty and Sharp

Napoli Item# 180675 | 5 lb

Napoli Item# 180680 | 5 lb Ferraro Item# 0800425 | 4/5lb

Napoli Item# 180684 | 7 lb

In Stock:

In Stock:

In Stock:

Gorgonzola cheese features a pleasantly mellow but tangy flavor that is frequently described as “earthy”. This Italian-style cheese is named after the town of Gorgonzola located in the Po Valley near Milan, Italy. It is noticeably creamier than traditional blue cheese.

Stella® Blue Cheese features the trademark attributes that true blue cheese lovers seek: a delectably rich and tangy flavor and an easyto-crumble, semi-soft texture that’s perfect for salads and sauces.

Stella® Brand heritage and the artistry of their cheesemakers combine to bring you an awardwinning product of unmatched quality. Stella® Blue Cheese delivers the characteristics desired in a Blue Cheese: salty, sharp, even tangy flavor with an easy-to crumble, semi-soft texture.

Menu Inspiration:

Gorgonzola & Steak Flatbread

Blue Cheese Bruschetta

Bold Blue Cheese Dip

Stella® Brand Italian-style cheeses are widely recognized by consumers and food industry professionals alike for creating supremely authentic and flavorful cheeses. The Stella® Brand has a rich heritage of cheesemaking expertise and dedication to producing fine artisan cheese since 1923— combining traditional recipes, pioneering methods and a flair for fine ingredients to create the authentic specialty cheeses available today.

PARMESAN CHEESE

AGED ASIAGO CHEESE

FONTINELLA CHEESE

Nutty, Buttery Flavor Addition

Robust and Crumbly

Napoli Item# 180528 | 2/22 lb

Napoli Item# 180495 | 2/22 lb

Hard Cheese with Beautiful Melt

Napoli Item# 0800418 | 2/22 lb

In Stock:

In Stock:

In Stock:

A classic Parmesan Cheese was the first product of the Stella Cheese Company in 1923, and the authenticity of the original product carries forward to the cheese offered today. This domestically crafted Parmesan Cheese is dense, grainy and crystalline in texture, with a flavor profile that is sweet, buttery and subtly nutty.

The extra-long aging of the 12-month Stella® Aged Asiago Cheese renders a robust, sharp cheese with a complex, nutty flavor and mature yellow color. The texture is firm and crumbly.

Stella® Fontinella® Cheese has a unique delicate, sweet flavor with a hint of sharpness and a dense but creamy texture. The name “Fontinella” comes from the Italian word “fondere,” or “to melt,” making this versatile hard cheese a valued product in professional kitchens.

Menu Inspiration:

3- Cheese Margherita Pasta

Asiago Bruschetta Chicken Sandwich

Country Tuscan Pizza

Decadent CAKES

Rich & Creamy CHEESECAKES

Chocolate Mousse

ITEM# 4400211

Italian Rum

Lemon Berry Marscapone

ITEM# 4400204

ITEM# 4401886

Chocolate and dark chocolate cream on a chocolate sponge cake with chocolate ganache.

Three layers of vanilla sponge cake sprinkled with rum syrup then filled with vanilla and chocolate pastry cream, topped with buttercream.

Vanilla sponge cake with mixed berries and lemon mascarpone cream, finished with a berry glaze and white chocolate curls.

PACK/SIZE: 2/5 lb

PACK/SIZE: 2/6.43 lb

PACK/SIZE: 2/5 lb

12 SLICE

Limoncello

Oreo Mousse

ITEM# 4400198

ITEM# 4400253 Rich limoncello mascarpone cake, Sicilian lemon sponge cake, Italian mascarpone and topped with European white chocolate curls.

PACK/SIZE: 2/3.93 lb

12 SLICE

12 SLICE

Profiterole

ITEM# 4401873

Chocolate sponge cake layered with Oreo cream.

PACK/SIZE: 2/4.71 lb

12 SLICE

12 SLICE

Chocolate sponge cake layered with dark chocolate and cream, topped with profiteroles and chocolate cream PACK/SIZE: 2/4.95 lb

12 SLICE

AVAILABLE OUT OF NJ & NC DISTRIBUTION CENTERS The Last Bite | 68

Tiramisu

ITEM# 4400251

NY Style

Rocher

ITEM# 4401876

ITEM# 4400210

Coffee sponge cake, coffee, mascarpone cream and chocolate powder topping.

Creamy smooth cheesecake with hazelnut & nutella on a layer of graham cracker.

Creamy smooth cheesecake on a layer of graham cracker.

PACK/SIZE: 2/3.98 lb

PACK/SIZE: 2/6.79 lb

PACK/SIZE: 2/5.13 lb

12 SLICE

12 SLICE

Strawberry

Chocolate Chip

Creamy smooth cheesecake enriched with chocolate chips on a layer of graham cracker.

Creamy smooth cheesecake with strawberry filling on a layer of graham cracker.

PACK/SIZE: 2/5.23 lb

PACK/SIZE: 2/5.8 lb

12 SLICE

ADDITIONAL ITEMS AVAILABLE OUT OF NC ⊲⊲⊲

Lobster Tail

ITEM# 4401881

ITEM# 4400199

ITEM# 4400254

12 SLICE

Layers of flaky pastry ready to be filled with your favorite cream.

12 SLICE

PACK/SIZE: 20/2.05 OZ lb

ITEM#

DESCRIPTION

4400320

CAKE CARROT 12SLC PASTICCERIA SAPORI

4400205

CAKE HAZELNUT CRUNCH PASTICCERIA SAPORI

4400198

CAKE OREO MOUSSE 12 SLC PASTICCERIA

4400252

CAKE PEANUT BUTTER 12 SLC PASTICCERIA SA

4400145

CAKE RED VELVET 12 SLC PASTICCERIA

4400206

CAKE STRAWBERRY CREAM PASTICCERIA SAPORI

4400212

CHEESECAKE ASSORTED BERRY PASTICCERIA SA

4400250

CHEESECAKE CARAMEL 12 SLC PASTICCERIA SA

4401875

CHEESECAKE KEYLIME MERENGUE 12SCL PASTIC

4400218

CHEESECAKE PUMPKIN 12 SLC

PACK/SIZE: 3/1.5 lb

4400209

CHEESECAKE STRAWBERRY VANILLA PASTICCERI

*only available in NJ

9001969

FILLING CHOCOLATE CREAM PASTICCERIA SAPO

4401882

PASTRY (GENOVESE) FILLED W/BOSTON CREAM

4400208

PASTRY CREAM PUFF RDY TO FILL PASTICCERI

4401883

PASTRY DONUT CARTOCCIO READY TO FILL

4400595

SICILIAN CASSATA CAKE (NOT SLICED)

Boston Cream Filling

ITEM# 9001970

100%

Italian Gelato GMO made with fresh fruit

made with fresh milk

all natural

non GMO

chocolate

12/4.2 oz - #4400215 8/16 oz - #4401043

vanilla

12/4.2 oz - #4400177 8/16 oz - #4401056

sicilian lemon

12/4.2 oz - #4400196 8/16 oz - #4401052

SORBET SICILIAN LEMON - #4400225 SORBET MANGO - #4400226

strawberry

12/4.2 oz - #4408586 8/16 oz - #4401054

hazelnut

12/4.2 oz - #4400148 8/16 oz - #4401049

chocotella

12/4.2 oz - #4400149 8/16 oz - #4401042

AMARENA VANILLA CHERRY - #4400230 PISTACHIO - #4400237 HAZELNUT - #4400238 NUTELLA - #4400239 VANILLA - #4400240

1.25 gal

STRACCIATELLA - #4400242 SPUMONI - #4400243

pistachio

12/4.2 oz - #4400147 8/16 oz - #4401058

cafe macchiato

12/4.2 oz - #4400195 8/16 oz - #4401044

cookies & cream

12/4.2 oz - #4400217 8/16 oz - #4401048

CAFE MACCHIATO - #4400244 CHOCOLATE - #4400245 STRAWBERRY - #4400246 BANANTELLA - #4400248 TIRAMISU - #4401037 COOKIES & CREAM - #4401038

amarena cherry vanilla 12/4.2 oz - #4400197 8/16 oz - #4401046

mango sorbetto

8/16 oz - #4401050

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100% Imported From Sicily • 100% Natural Ingredients • Hand Rolled

Cannoli Shells & Cream ITEM#

DESCRIPTION

PACK/SIZE

NJ

NY

MD

NC •

0902251

CANNOLI CREAM W/CHOC CHIPS (IMPORTED)

4/1.5 lb

•

•

4400234

CANNOLI SHELL MINI DARK CHOCO/PISTACH 3"

120 ct

•

•

4400236

CANNOLI SHELL MINI CHOCO DIP 3"

120 ct

•

•

4400255

CANNOLI SHELL LARGE 5" TRADITIONAL

48 ct

•

4400256

CANNOLI SHELL LARGE PIST/CHOC DPD 5INCH

48 ct

4408152

CANNOLI SHELL MINI 3"

240 ct

•

4408153

CANNOLI SHELL LARGE 6"

150 ct

•

4408162

CANNOLI SHELLS MINI 3" IMPORTED

120 ct

•

4408164

CANNOLI SHELL LARGE 6" TRADITIONAL

48 ct

•

• •

•

•

•

•

4408173

CANNOLI SHELL DIP CHOC LARGE 6'

48 ct

•

4408175

CANNOLI SHELL LARGE CHOCOLATE INSIDE 6"

48 ct

•

0900041

RICOTTA SUGARED BUCKET

26.5 lb

•

•

•

•

Cakes ITEM#

DESCRIPTION

PACK/SIZE

NJ

NY

MD

4401122

CAKE TORTA MINI DELIZIA

9/3.5 oz

•

4408180

CAKE MINI WITH RICOTTA & CHOP PISTACHIOS

12/3.5 oz

•

•

4408181

CAKE MINI W/ RICOTTA & TOASTED ALMONDS

12/3.5 oz

•

•

4400596

SICILIAN CASSATA CAKE 1.5 KG

1 ct

•

•

4401120

SICILIAN CASSATINI MINI CAKE

12 ct

•

•

4401121

SICILIAN CASSATINA CAKE - BAKED

9/3.5 oz

•

NC

Panelle ITEM#

DESCRIPTION

PACK/SIZE

NJ

NY

MD

NC

3600123

PANELLE CHICKPEA FRITTER IMPORTED 300 CT

3/5.5 lb

•

3600124

PANELLE SMALL SICILIAN

3/5.2 lb

•

•

•

•

NY

MD

NC

•

•

MD

NC

Croquettes ITEM#

DESCRIPTION

PACK/SIZE

NJ

4408176

CROQUETTES POTATO

3/5.5 lb

•

Cassatelle ITEM#

DESCRIPTION

PACK/SIZE

NJ

4402025

CASSATELLE SMALL

225/.88 oz

•

4402027

CASSATELLE LARGE

100/ 1.76 oz

•

NY

•

Carry-Out Solutions with Individually Wrapped Products!

Available at Ferraro Foods convenience and safety for you and your customers.

Ferraro#

Item Description

Pack Size

MFG#

24 ct.

95620

24 ct.

95621

48/4 oz

23310

48/3.5 oz

76030

18/4.4 oz.

11320

18/4.4 oz.

11321

18/4.4 oz.

11322

12/12 oz.

52611

Cake Slices Rainbow Cake Slice 4400525

Five bright and colorful layers of vanilla cake alternate with creamy icing and decorated with tiny white nonpareils, this spectacular cake is perfect for celebrating any occasion!

Chocolate Overload Cake Slice Four rich, dark chocolate, melt-in-your-mouth cake layers are stacked

4400526

chocolate ganache. Since there can never be too much chocolate, this cake is then completely covered with generous amounts of big chocolate shavings.

Brownies Chocolate Chip Brownie 4400428

4400524

We’ve reinvented the classic fudge brownie! This rich chocolate brownie is made from pure melted chocolate with the special addition of semi sweet chocolate chips on top.

Gluten Free Chocolate Chip Brownie Fully baked, gluten-free, nut-free, dairy-free, trans fat-free individually wrapped and labeled un-iced brownie.

Cheesecake 4400221

Individually Packaged NY Cheesecake - Single Serve graham crust.

4400222

Individually Packaged Strawberry Swirl - Single Serve York style cheesecake resting on a graham crust.

4400223

Individually Packaged Turtle Cheesecake - Single Serve Sitting on a delicious chocolate graham crust, our rich, cool cream cheese based cheesecake is topped with chocolate chips and pecan pieces.

Edible Cookie Dough Edible Chocolate Chip Cookie Dough 4400527

Using some of the key ingredients from David’s famous chocolate chip cookie, this creamy edible dough is packed full of chocolate chips. It’s so delicious you’ll want to lick your spoon (and cup) clean!

For more information, contact KeyImpact Sales & Systems, Inc. Rob Rennar: (973) 641-4901 or rrennar@kisales.com KeyImpact Call Center: customerservice@kisales.com or 844-462-8500 Dawn Fallon, David’s Cookies: 973-945-5568 or dawnf@davidscookies.com www. kisales.com 011822

The Last Bite | 74

MOLTEN CHOCOLATE CAKE

Deeply chocolate, enrobed in chocolate and filled with a dark chocolate truffle. Serve wickedly warm, unleashing a rush of molten chocolate to your customers’ wild delight.

Your plates will be dressed to kill.Item# 4401813

RASPBERRY WHITE CHOCOLATE CHEESE BRULEE®

PERUVIAN CHOCOLATE

MANIFESTO® BROWNIE

Rich, dark cake exploding with dark chocolate icing, deep semi-sweet chocolate pieces and dusted with Dutch cocoa provides the chocolate on chocolate experience craved not only by chocoholic purists, but by anyone who loves chocolate.

Item# 4401836

A silken smooth white chocolate cheese all aswirl with vibrant red raspberry. Hand-fired and glazed in simple elegance.

Item# 4401838

CHOC'LATE LOVIN' SPOON CAKE®

A giant mouthful of chocolate pudding between two layers of dark, moist, chocolate drenched chocolate cake.

Item# 4401827

CHOCOLATE PEANUT BUTTER PIE The popular candy bar in a pie! Dark chocolate and peanut butter mousse full of Reese's® Peanut Butter Cups.

Item# 4401821

GMO FREE

CAGE - FREE

The Last Bite | 76

Our ready-made Italian dessert collection has you covered from morning to midnight.

From breakfast bites to after-dinner indulgences, and everything in between, Bindi brings you the best quality since 1946.

C A K E S . S I N G L E S E R V I N G S . G E L AT O & S O R B E T T O . C R O I S S A N T S . C O O K I E S

TIRAMISU

TIRAMISU TRAY Item# 4400663 1/2ct

TIRAMISU CUP Item# 4400664 12/4oz

DESSERT CUPS

GF LIMONCELLO MASCARPONE Item# 4400105 12/4oz

TOASTED ALMOND Item# 4400109 12/4oz

BELGIUM CHOCOLATE MOUSSE Item# 4400678 12/3.5oz

TOASTED ALMOND CREAM Item# 4400665 1/2ct

BELGIAN CHOC MOUSSE 10” SLICED Item# 4400777 1/2ct

CAKES

ITALIAN RAINBOW 10” SLICED Item# 4400117 2/4lb

LIMONCELLO MASCARPONE 10” 14SL Item# 4401782 2/1 EA

CHOC GF 10” 14SL FLOURLESS Item# 4401834 2/1 EA

GF

OUR PRODUCT LINES: Supermarket Machine Warewashing Housekeeping & Laundry Kitchen & Specialty Products Ready to Use Disinfectants & Sanitizers

Uni-Kem supplies and services the most sophisticated dispensing equipment available in the chemical and cleaning supply field today. We provide 24 hour service 365 days a year. It is our commitment to service that created Uni-Kem's success.

www.uni-kem.com The Last Bite | 79

Hygienic Solutions Designed for You Positive impressions and maximum hygiene requires highly reliable and sleek dispensing systems.

Our Valay® Proprietary dispensing systems, when paired with our quality paper products, provide best-in-class user experience. The Valay® System also boasts unique customization solutions, letting your brand identity flow throughout your facility.

The Last Bite | 80

VT1006

NT111

VT1008

Valay® Small Core Tissue Dispenser

Valay® Interfolded Napkin Dispenser

Valay® Mechanical Towel Dispenser

* Also Available in Kraft

* Also Available in Kraft

M1000

4500VN

VW888

Valay® Premium, 2-Ply Core Size: .875” Sheet Count: 1,000 Sheet Size: 3.9” x 4” Per Case: 36

Valay White 2-Ply, 6.3” x 8.85” Per Case: 6,000

Valay® Premium Heavyweight Footage: 800 Core Size: 1” Width: 8” Per Case: 6

®

Contact your Ferraro Rep today to learn more!

The Last Bite | 81

Item#

Description

Size

1100336

Black Garbage Liner 100ct

16 x 14 x 36

1100448

Clear Heavy Garbage Liner 150ct

45 Gal - 40x48

6000024

Clear Garbage Liner

36 Gal -30 x 36

●

●

●

6000025

Black Garbage Liner

58 Gal

●

●

●

6000026

Heavy Duty Black Garbage Liner

60 Gal

●

●

●

6000028

Black Garbage Liner 100ct

45 Gal - 40 x 46

●

●

●

●

6000030

Small Garbage Liner

33 Gal

●

●

●

●

6000396

Clear Garbage Liner 100ct

58 Gal

●

●

●

●

9535

Black Garbage Liner 100ct

60 Gal - 22 x 16 x 58

9860157

HDPE 14 Mic Garbage Liner

60 Gal - 38 x 60

The Last Bite | 82

NJ NC MD NY ● ● ●

● ●

●

OWER - CHEM

EVERYTHING FROM SOAP TO DEGREASER. POWER-CHEM HAS YOUR KITCHEN COVERED. Liquid Green Soap #8000061 | 4/1 gal Citrus Cleaner Degreaser #8004523 | 4/1 gal

Pine Oil Cleaner #8010002 | 4/1 gal

EDITION TWENTY-THREE ferrarofoods.com

@FerraroFoods.Foodservice

@Ferraro.Foods

@FerraroFoods