The Last Bite: Edition 12

EDITION TWELVE

NEW

Autumn / Holiday Edition

NAPOLI STOCKED PRODUCTS PAGE 8

WWW.FERRAROFOODS.COM

877 366 3799

Table of Contents PAGE(S)

TITLE

PAGE(S)

TITLE

Acme Smoked Fish

6 63 90

Employee Spotlight Equipment & Supply Escalon / Polly-O

16

Andy Boy Broccoli Rabe

89

Ezzo Sausage Company

53

Antica Corte Pepperoni

14-15

Autumn Produce

98-99 70

Feast of the 7 Fishes Ferraro / Vitale Flour

4 47

2019 Food Shows 212 Wing Sauce

107

100 Baccala

96 Fontanini

113 Belgioioso

93 Fratelli Beretta 86 Furmano’s 30-31 Golden Performance 82-84 Grande

102-103 Bell Harbor Fresh Seafood 101

Bell Harbor Seafood

104-105 Bell Harbor Shrimp 24-25 Bonewerks Culinarte

111

Hatfield

PAGE(S)

TITLE

44 Olympia 127 Oro di Napoli Sfogliatelle 130 Palmero Bakery 120-125 Panettone Catalog 118-119 Panettone or Pandoro?

74-75

Panificio Sapori

52 42 43

Perfect Crust Pithari Feta Pithari Goat Cheese Cheesecake

45 62

Pithari Panini Power Chem Free

117

Pretzel Boli

22 21

Buonsanto Antipasto Specialties Buonsanto Balsamic Vinegar

97 71

Hormel Pepperoni Il Buon Sapore Mozzarella

39

Calabrian Chili Paste

37 77

Producers Pack Prosciutto di San Daniele

116

Case’s Pork Roll

76 26-27

Il Buon Sapore Pepperoni Imported / Domestic Tomatoes

68

Catering Supplies

87 95 5 110

Rachel’s Table Red Gold Safety Article Say So Queso

36 108

Sicilian Oregano Smithfield

55

Soup Supreme

28 85

Steer Ridge Burgers Steer Ridge JIT Program

29 Cavendish

128 JJ’s Bakery 106 Kaptain’s Ketch 132-133 Keurig

17 Chestnuts

57

136

Cookies United

35 7

Country Brand American Cheese Country Brand Antibiotic Free Chicken

48-49 La Molisana 129 L’Artigiano

80 46 20

Country Brand Chicken Country Brand Chicken Wings Country Brand Dressings

81

Country Brand Eggs

69 40

Curtiriso Arborio Customer Spotlight - Di Lisi

109 Caulipower

23 Customer Spotlight - Iccara 131 D’Agostino

Kitchmart Trading Co.

33

Mama Cucina / Giovanni Rana

34 115 87 51

Mama Cucina Arancini Marino Appetizers Marino Gnoochi Marino Meatballs

73 72

Steer Ridge Veal Stew Veal and Apples - recipe

20-21 135

Sun Rich / Country Fresh Sweetly Stevia

41

Marino Pasta Sheets

84 32

Marino Premium Sausage Marino Shaved Parmesan

134 114 94

Taste It TMI Trading TNT Burgers

88 Mike’s Hot Honey 38 Minor’s 60-61 Morcon

64 Uni-Kem 50 Vitale + Marino Cooked Toppings 126 Vitale Tiramisu

91 De Cecco 112 Devanco Foods 78 Dole

8-13

Napoli Retail Catalog

3

Welcome Letter

58-59 67

Nordon Equipment Guide Old Glory Garbage Liners

54 18-19

Westminster Bakers Co. Wine Grapes & Juice

137

66

Old Glory Utensils

65 WNA

79 Daily’s 138-139 David’s Cookies

Dots Original

56 Earthchoice

92 Olymel

Welcome...

When it comes to the holidays, food traditions are an important part of the celebrations in countries around the world.

Italy has numerous regional traditions when it comes to Christmas dinner. In some parts of Italy, they celebrate with The Feast of the Seven Fishes. This meal includes different fish dishes prepared in a variety of ways. More often than not, two of the featured items are baccala (salted cod) and calamari. In other areas, they eat roasted lamb, or poultry roasted or boiled and seasoned with sauce.

Sweets also play an important role during the holiday season, and in Northern Italy, one of the most famous holiday sweets is panettone – a cake with candied fruit, chocolate, raisins, and nuts. Other treats include torrone, nougat, marzipan, zeppole, cannoli, and pandoro.

In this issue you’ll find we will touch on more than one Italian tradition. But before we skip right into winter learn a little bit about the types of produce autumn has to offer on page 14.

Then for the colder months, seven facts you probably didn’t know about the Feast of the Seven Fishes tradition on page 98. On page 118 we try to solve the age old debate: Panettone or Pandoro?

Whether you follow cultural holiday traditions to a “T” or make your own traditions we hope you enjoy the season with food, family and friends.

From everyone on The Last Bite Staff and Ferraro Foods:

We wish you a very Happy Holiday season and a peaceful and prosperous New Year.

Best Regards,

The Last Bite Staff

OCTOBER 7 2019 Harrah’s Cherokee - North Carolina

OCTOBER 21 2019 Harrah's - Atlantic City, NJ

Avoiding Shift Work Sleep Disorder 70 million Americans suffer from a sleep disorder. Do you?

My name is Jeff Haas and I am the Safety Manager at Ferraro Foods. I come to work every day with one goal in mind, that goal is to make sure every employee comes to work safely, works the entire day safely and then returns home safely. If this happens every day, I have done my job, if not, I need to learn from whatever happened, find a solution to the issue and make sure that the issue never happens again.

People who work nontraditional hours often experience shift work sleep disorder. This typically occurs in those who work at night, early mornings, or have rotating shifts outside the usual 9-to-5 schedule. Symptoms of shift work sleep disorder include insomnia, excessive daytime sleepiness, poor quality sleep, lack of energy, anxiety, and depression. These challenges arise because the “off-peak” work schedule can confuse the body’s circadian rhythm, an internal clock that dictates when you sleep and wake. The good news: Simple lifestyle adjustments can help you mitigate these effects and improve your sleep schedule. Follow these tips to help prevent or alleviate shift work sleep disorder Take a Nap Taking short naps can help improve alertness on the job. In addition to combating excessive sleepiness, a 90-minute nap right before your night shift can give you a boost of energy without disrupting sleep later on. Because consistency is key to helping your body adjust to a new sleep schedule, try to nap every evening before work, and stick with that scheduled naptime on weekends or days off.

Eat Smart Good nutrition can go a long way to improving sleep issues. Regular mealtimes are cues for your body’s internal clock that it is time to rev the engine and start your day-even when your “day” is at night. Even if your meals fall at awkward times (like a 2 A.M. lunch break), stick to eating three (3) meals plus a few healthy snacks throughout the hours you are awake in order to keep your body fueled and energy level even. Avoid eating too many high-carbohydrate foods or foods that are high in sugar, as these will cause energy levels to spike and then crash. If you are hungry after a night shift, eat a small meal or a light, healthy snack, which will make it easier to fall asleep.

Many factors can keep you from getting the sleep you need, so focus on the issues you can control. To get your recommended hours- and make them as restful as possible- remember A.C.E.S.: A: Alcohol- While drinking alcohol may make you feel drowsy, it can actually interrupt your circadian rhythm and cause poor-quality sleep. It can also make you more prone to snoring and sleep apnea.

C: Caffeine- As a stimulant, consuming caffeine can disrupt your sleep patterns. Avoid it for as long as six hours before bedtime.

E: Environment- Keep your bedroom cool and dark.

Consider blackout curtains and turning down the thermostat.

S: Screens- The blue light from TVs, phones, tablets and other electronic devices can keep your body from producing melatonin, the hormone that helps you relax and get to sleep. Avoid screens for at least 30 minutes before bed.

Safety is a value not a priority Priorities change values stay the same The Last Bite // 5

EMPLOYEE Spotlight James Harris

Melissa Stanislao Replenishment Analyst (NJ)

Warehouse (Days) Lumper (NC)

Date of Hire: 7/13/12

Date of Hire: 5/17/16 Some of James’ responsibilities include: •

Operating electric and manual pallet jack to move product and pallets throughout the warehouse.

•

Assisting associates in staging, loading, unloading, rotation and storage of product.

•

Restocking and repacking damaged or miss-loaded product.

•

Unloading of returned product, pallets/plastic flats from the incoming trucks.

•

May use a forklift and/or pallet jack to move product in and out of the warehouse as required.

•

Maintaining the integrity of the load by ensuring that the pallets are properly stacked and shrink wrapped.

•

Safely operating assigned equipment within the warehouse area.

•

Maintaining clean and neat warehouse and surrounding area.

Outside of Work James Enjoys..

Some of Melissa’s responsibilities include:

June Dudek

Customer Service Rep (NJ) Date of Hire: 4/29/02 Some of June’s responsibilities include: •

Processing a high volume of orders with extreme accuracy.

•

Providing direct support to the Sales Representatives.

•

Receiving phone orders from customers and enter accurate information into the business system.

•

Answering the transferred calls and satisfying the customer’s queries with his or her best knowledge & experience.

•

Assisting the Sales representatives as required in researching account issues in a timely and efficient manner.

•

Going Fishing

•

Providing proper product and service information and in case of lack of knowledge, transferring the call to the Customer Service Manager Accurate and timely following up with existing and potential customers

June’s Favorite Food: Chinese!

Outside of Work June Enjoys..

Going to fairs and going camping.

The Last Bite // 6

•

Generating and coordinating the placement of all purchase orders and monitoring inventory and service levels.

•

Ensuring product cost accuracy and verifying cost changes.

•

Preparing out of stock reports, vendor information files, and inventory reports.

•

Coordinating inbound freight and receiving schedules with the Logistics Manager and Warehouse Management.

•

Processing new product requests with assigned vendors.

•

Investigating, identifying and developing sources of supplies through selected vendors to insure company procures products, meeting criteria such as price, quantity and quality.

Melissa’s Favorite Food: Lomo Saltado

Outside of Work Melissa Enjoys..

Going to softball/baseball games and rock concerts!

NEW ANTIBIOTIC FREE COUNTRY BRAND CHICKEN Fresh and frozen chicken products • No Hormones • No Preservatives • USDA Process Verified • No Antibiotics Ever • Raised Cage Free • 100% Vegetarian Fed Item# 4800160 4806275 4806276 4806277 4806279 4806280 4806290

Description CHIX WINGS CVP 8-10 CT FRESH CHIX BL/SL RNDOM BROILER BRST MED CHIX BL/SL 5oz BRST SINGLE LOBE CHIX BL/SL 8oz BUTTERFLY BRST CHIX BL/SL 6oz BRST SINGLE LOBE CHIX BL/SL 4oz BRST SINGLE LOBE CHIX WOG 3.3/3.6 lb

Pack/Size 4/10lb 2/20lb 4/5lb 4/5lb 4/5lb 4/5lb 1/12 hd

The Last Bite // 7

NAPOLI RETAIL ITEMS ARTICHOKES Grilled Artichokes w/ Stems

Marinated Artichokes Quartered

Artichoke Bottoms

Whole Artichoke Hearts

Marinated Artichokes Quartered

Item#: 100105N Pack/Size: 6/35oz

Item#: 100130N Pack/Size: 12/6oz

Item#: 100135N Pack/Size: 12/12oz

Item#: 100145N Pack/Size: 12/14oz

Item#: 400115N Pack/Size: 12/14oz

PEPPERS Hot Sliced Jalapeño Peppers

Item#: 100224N Pack/Size: 12/16oz

The Last Bite // 8

Roasted Red Peppers

Item#: 100282N Pack/Size: 12/7.5oz

Roasted Red Peppers

Roasted Red Peppers Pepperoncini

Item#: 100283N Pack/Size: 12/12oz

Item#: 100287N Pack/Size: 12/28oz

Item#: 100291N Pack/Size: 12/12oz

PEPPERS•EGGPLANT•GIARDINIERA Pepperoncini Sliced Banana Peppers

Item#: 100292N Pack/Size: 12/32oz

Item#: 100305N Pack/Size: 12/16oz

Hot Cherry Peppers

Sliced Hot Cherry Peppers

Sweet Red Pepper Hulls

Item#: 100309N Pack/Size: 12/32oz

Item#: 100313N Pack/Size: 12/32oz

Item#: 100339N Pack/Size: 12/32oz

Peppers Stuff w/ Prosciutto & Provolone Marinated Eggplant

Peppers Stuff w/ Prosciutto & Provolone

Item#: 100560N Pack/Size: 12/12oz

Mushroom Mixed in Oil

Item#: 100749N Pack/Size: 6/35oz

Giardiniera

Item#: 100565N Pack/Size: 12/31oz

Item#: 100153N Pack/Size: 12/12oz

Item#: 100205N Pack/Size: 12/31oz

MUSHROOMS Marinated Mushrooms

Marinated Mushrooms

Item#: 100760N Pack/Size: 12/16oz

Item#: 100765N Pack/Size: 12/8oz

Broken Straw Mushrooms

Porcini Mushrooms

Item#: 100795N Pack/Size: 24/15oz

Item#: 100815N Pack/Size: 24/1oz

The Last Bite // 9

OLIVES•BEANS Large Pitted Olives

Item#: 110170N Pack/Size: 12/12oz

Kalamata Olive

Item#: 110382N Pack/Size: 6/14.11oz

Cocktail Olive

Stuffed Manzanilla Olives

Stuffed Queen Olive

Queen Olive

Item#: 110195N Pack/Size: 12/10oz

Item#: 110205N Pack/Size: 12/10oz

Item#: 110207N Pack/Size: 12/10oz

Pitted Kalamata Olive

Item#: 110383N Pack/Size: 6/12.35oz

Item#: 110276N Pack/Size: 12/32oz

Lupino Beans Lupini Beans

Item#: 140005N Pack/Size: 12/8oz

Black Beans

Item#: 140020N Item#: 140193N Pack/Size: 6/32oz Pack/Size: 24/15.5oz

BREAD CRUMBS•CORN•LEMON JUICE Flavored Bread Crumbs

Corn Kernel

Item#: 130130N Pack/Size: 12/15oz

Item#: 140151N Pack/Size: 24/15oz

The Last Bite // 10

Trulemon Juice

Item#: 380210N Pack/Size: 12/32oz

GRATED CHEESE Grated Romano Cheese

Grated Parmesan Cheese

Item#: 180630N Pack/Size: 12/8.8oz

Item#: 180632N Pack/Size: 12/8.8oz

ANCHOVIES•CLAM SAUCE & JUICE Anchovies

White Clam Sauce

Red Clam Sauce

Ocean Clam Juice

Item#: 440115N Pack/Size: 12/3.48oz

Item#: 440260N Pack/Size: 12/10oz

Item#: 440270N Pack/Size: 12/10oz

Item#: 440292N Pack/Size: 12/8oz

SAFRON•GARLIC•CAPERS Safron Packets

Item#: 595004N Pack/Size: 15/4ct

Chopped Garlic

Item#: 595717N Pack/Size: 12/8oz

Capers

Item#: 595815N Pack/Size: 12/8oz

The Last Bite // 11

SUNDRIED TOMATOES Sundried Tomatoes in Oil Sundried Tomatoes in Oil

Item#: 600410N Pack/Size: 12/10oz

Item#: 600420N Pack/Size: 6/32oz

PESTO Pesto Sauce Pesto Sauce

Item#: 600445N Pack/Size: 12/10oz

The Last Bite // 12

Item#: 600451N Pack/Size: 6/32oz

SAUCE Marinara Sauce

Tomato Basil Sauce

Fradiavolo Sauce

Primavera Sauce

Item#: 600910N Pack/Size: 12/26oz

Item#: 600912N Pack/Size: 12/26oz

Item#: 600914N Pack/Size: 12/26oz

Item#: 600916N Pack/Size: 12/26oz

Puttanesca Sauce

Vodka Sauce

Spaghetti Sauce Pizza Sauce

Item#: 600918N Pack/Size: 12/26oz

Item#: 600919N Pack/Size: 12/26oz

Item#: 600925N Pack/Size: 12/26oz

Item#: 600955N Pack/Size: 12/16oz

The Last Bite // 13

Autumn is the time when we’re really excited to get back into our kitchens and spend some time tinkering again: making long-simmered stews and sauces, braising, baking, and other forms of cooking that we eschew in hotter weather. Luckily, the cooler temperatures bring a whole slew of seasonal goodies to cook with, from crisp apples and juicy pears to hearty greens, sweet root vegetables, and sturdy winter squash. Make the most of what you’ll find at the markets this autumn with our comprehensive guide for buying, storing, and preparing the season’s best produce.

Apples

There is, perhaps, no ingredient more representative of autumn than a crisp, sweet-tart apple. The fruit’s widespread popularity is reflected in the incredible number of varieties available: In North America alone, there are 2,500 types of apples, and over 7,500 kinds grown around the world. Not all apples serve the same purpose; particular types work better in certain preparations. Gala, Granny Smith, and Red Delicious are best eaten raw; those in the McIntosh family, including Cortland, Empire, and Macoun, are good for both eating out of hand or making applesauce; and Jonathan, Jonagold, Pink Lady, Mutsu, and Rome are all well suited to baking, since they tend to hold their shape well. Mix and match flavors and textures to achieve your ideal combination.

How To Store

Store apples in a cool, dark place away from other ethylene-sensitive produce.

Early in the season, they are best eaten as soon as possible. Mid season apples will keep for weeks, and late-season fruit is good for up to a few months.

The Last Bite // 14

How To Prepare

To core apples, cut them into quarters and use a paring knife to remove the stem and seeds. Cut apples will oxidize quickly; a squeeze of lemon over sliced apples will prevent browning.

Squash

The term “winter squash” encompasses a staggering array of hard-skinned squash varieties that are best from early fall through winter. Their flesh is usually yellow to deep-orange, with a starchy consistency that turns creamy and sweet when cooked. Out of the hundreds of varieties, each has its own unique flavor and ideal uses; a few top our list for versatility and availability. Dark green- and orangeskinned acorn squash has a tender golden interior that makes a candy-sweet, creamy purée; butternut squash’s sweet, easy-to-peel flesh lends itself brilliantly to pie filling; diminutive delicata, with its thin, edible skin, is wonderful sliced and sautéed in a little butter; and roasted sliced spaghetti squash has a light flavor and texture that’s perfect topped with walnut-miso glaze. Where pumpkins are concerned, we’re partial to the small, spherical winter luxury pie variety, which makes a wonderfully silky pie filling; jarrahdale, with its tough orange flesh that makes a purée as sweet and luscious as mashed sweet potatoes; and Dickinson, a beige, football-shaped variety with a honeyed flavor.

How to Store:

Thanks to its thick, hard skin, whole winter squash can be stored in a cool, dark place for several weeks. Cut, raw squash will keep, refrigerated, for a few days.

How to Prepare:

If cooking whole, squash needs little more than a good scrub. For other preparations, remove the skin: Cut the bottom of the squash so it’s level, then remove the outer layer from top to bottom with a sharp knife. Slice in half, scoop out the seeds, and cut into slices or cubes for cooking.

Beets

How to Store:

This earthy, sweet root vegetable comes in red, pink, orange, yellow, and white varieties, as well as a range of sizes. Both the bulbous root and leafy stalk are edible, making it a versatile ingredient in dishes both raw and cooked. We like to keep roasted beets on hand for soups, purées, and wraps—just rinse each bulb, wrap individually in aluminum foil, and roast in a hot oven for an hour. The common garden beet’s vibrant fuchsia hue will color anything it’s cooked with—try pickling beets with hard-boiled eggs for a beautiful snack.

Cut the bulbous roots from the stalk before storing; place the leaves and stalks in a perforated plastic bag in the crisper. The beet roots can be stored loose, also in the crisper. Do not wash either until you are ready to use them.

How to Prepare:

When working with beets you may want to wear gloves, as the color will stain your hands. If a recipe calls for cooked beets, we prefer roasting them to concentrate their flavor. Leave the skin on; it prevents the juices from bleeding out, and they slip right off after cooking. To remove grit from leaves, agitate them in a bowl of cold water, remove leaves, and repeat with fresh water if needed. Spin until thoroughly dried, or pat dry.

Broccoli Rabe

Of all the bitter greens, broccoli rabe—also called rapini, broccoletti, and broccoli raab—is one of our favorites. Available year-round, it’s at its best in cooler weather. The vegetable’s leafy stalks and tender buds taste like a delicious hybrid of broccoli and mustard greens, with a robust, slightly bitter flavor that works great in pastas, on top of pizzas, or slow-cooked as a side dish. Toss blanched and chopped broccoli rabe with goat cheese, red chile flakes, lemon zest, and delicate orecchiette for a bright, spicy take on pasta salad; sauté it with garlic for a pungent side to pair with parmesancrusted fish; or cook it gently in a water bath over medium-low heat for an hour or so, until it turns mellow and supple, to serve alongside Italian sausage. stalks in a damp paper towel and store in a perforated plastic bag in the crisper drawer of the How to Store: Wrap refrigerator for up to 5 days. Avoid storing it near ethylene-emitting produce such as apples or pears.

How to Prepare: Trim off tough ends of the stalks, if needed; rinse thoroughly and pat dry.

The Last Bite // 15

Broccoli Rabe Item# 0000791

The Last Bite // 16

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

Italian Peeled Chestnuts

Item# 4900233

Pack/Size 18/3.5oz

The Last Bite // 17

Wine Grapes, & Juices!

Over 60 Different Varieties of Wine Grapes and Juices Red Juice - Labor Day Through November

Italian Juice - Starting in October

Alicante 0000725 Barbera 0000726 Black Malvasia 0000881 Caberbet Franc 0000728 Cabernet Sauvignon 0000729 Carignane 0000730 Chianti 0000731 Grenache 0000732 Malbec 0000733 Merlot 0000734 Mixed Black 0000735 Pinot Noir 0000738 Ruby Cabernet 0000739 Sangiovese 0000740 Syrah 0000741 Zinfandel Old Vine 0000736 Zinfandel 0000742

Amarone 0000755 Barolo 0000756 Brunello 0000757 Chianti 0000758 Dolchetto 0000759 Lambrusco 0000760 Montepulciano 0000761 Moscato 0000762 Nebbiolo 0000763 Nero D'Avola 0000764 Pinot Grigio 0000765 Sangiovese 0000766 Trebbiano 0000767 Valpolicella 0000768

Grapes

Alicante 0000769 Barbera 0000770 Cabernet Franc 0000771 Cabernet Sauvignon 0000772 White Juice - Labor Day Through November Carignane 0000773 Grenache 0000774 Chablis 0000743 Chardonnay 0000744 Merlot 0000775 French Colombard 0000745 Mixed Black 0000776 Gewurztraminer 0000746 Riesling 0000891 Malbasia Bianca 0000747 Ruby Cabernet 0000777 Muscat 0000748 Sangiovese 0000778 Syriah 0000779 Pinot Grigio 0000749 Riesling 0000750 Zinfandel Old Vine 0000780 Sauvignon Blanc 0000751 Zinfandel 0000781 Thompson Seedless 0000752 Chardonnay 4900400 Viognier 0000753 Muscat 42lb 0000782 White Zinfandel Blush 0000754 Thompson Seedless 42lb 0000783

The Last Bite // 18

Making White Wine from Fresh Juice

Making white wine from fresh juice can be very easy. This premium juice has been balanced for acid and sugar by a professional wine maker. With proper yeast inoculation and maintenance, you are on your way to beautiful white wine.

1. Add ¼ tsp of potassium metabisulfite per 5 gallons of juice. Stir well and allow the juice to warm up to 60 degrees F. If using pectic enzyme, add 5 drops of pectic enzyme per gallon of juice.

2. If you would like to ferment in another container (glass carboy, demi john, or stainless steel tank) be sure your new container has been sanitized with a sanitizing strength solution of potassium metabisulfite (2oz/ gallon or 3tbsp/gallon of water). Be sure to shake free/ drain out any remaining drops of potassium metabisulfite solution. Do not rinse it off as that will reintroduce bacteria to the container. Just be sure that there are no puddles or lingering sanitizer that would amount to more than a tablespoon. Make sure there is at least 2 inches of headspace in the container to allow for the increase in volume due to fermentation. You can ferment in the food grade plastic pail that the juice came in, just be sure there is enough headspace to accommodate the fermentation foam.

3. Once the juice has warmed to above 60 degrees F, you may set your yeast. Follow the yeast starter directions explicitly. Be very careful of temperatures, never adding yeast if there is more than a 10 degree difference between the yeast starter liquid and the juice.

4. Secure an airlock in place on your container to allow the CO₂ generated at fermentation to escape. Monitor the progress of fermentation by observing the bubbles in the airlock. You

should see some bubbling within 24 hours.

Keep the fermenting wine in a moderately cool room, 60-65 degrees. Avoid direct sunlight or any area with carpet, just in case of bubbling over or spillage.

5. If you choose to use supplemental nutrients, such as Fermiad O, Fermaid K, or Opti-White, here is the timing of the additions: OptiWhite and Booster Blanc: add 1 day after yeast Fermaid O: add 1 day after yeast. Fermaid K: at the depletion of 1/3 of Brix (approx. 15 degrees Brix) For all of these nutrients, mix with water to create a slurry and stir well into the juice.

6. When you no longer see any bubbles in the airlock, take a measurement using a hydrometer to see if fermentation has fully completed. Using a sanitized wine thief or syringe, pull a sample of fermenting wine that is large enough to fill the hydrometer cylinder. Always sanitize the hydrometer and the cylinder before taking a reading. Look to the meniscus of the wine surface in relation to the hydrometer for the most accurate reading.

When the wine is fermented to dryness (0.90 Specific Gravity), is has completed its primary fermentation. Allow the lees particles to settle (24 hours), and then rack the wine into a sanitized container. Be sure that the container is filled within ½” of the top to prevent air exposure. At this point, it is imperative to add ¼ tsp of potassium metabisulfite per 5 gallons of wine. The sulfites will kill off any harmful microbes and prevent the wine from oxidizing.

The Last Bite // 19

Dressings Honey Mustard Italian

French

Thousand Island Creamy Italian Blue Cheese

Chunky Blue Cheese Golden Italian Deluxe Ranch

Creamy Caesar

Country Brand Dressings A farm fresh

taste with bold & wholesome flavors .

The Last Bite // 20

ITEM# 5020527 PACK/SIZE: 2/5LT

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The Last Bite // 22

CUSTOMER SPOTLIGHT BUSINESS NAME: Villaggio Iccara Restaurant LOCATIONS: 104 Yardville Allentown Road Yardville NJ 08620 PHONE: (609) 585-6668 WEBSITE: www.Iccara.com INTERVIEWED: Cristina Mondello

HISTORY My parents bought Iccara in 1986, at the time it was a small shack like pizzeria with a line wrapped around the building on Friday nights! After years of thinking BIG, they decided to move forward with their dream of opening and expanding into a restaurant. In 1999, we open our dining room doors and have been a full service - family owned and operated restaurant since then.

WHAT IS THE MOST POPULAR ITEM ON THE MENU? Our house specialty is our Mediterranean Branzino - oven roasted, drizzled with our citrus herb sauce and served with julienned vegetables. We started serving Branzino about 2-3 years ago and since then it’s grown into a house favorite.

WHAT IS VILLAGGIO ICCARA’S KEYS TO SUCCESS? Our highest quality of product is never compromised, in our opinion this is the main key to success.

Also, my father keeps the staff on their toes at all times. We’re never able to enjoy the high of the busy season because we always need to be one step ahead. His loyalty to his staff is never compromised which is why we have 10 plus employees whom have been with us for over a decade, including our chefs. We find being present with our customers and employees is most important, as well as, our own passion for food.

We research new trends in restaurant hospitality and our new recipes to keep up with the times.

Most importantly, this is our home and we expect everyone involved to treat it as theirs too.

The Last Bite // 23

We devote our kitchen to perfecting yours.

Culinary perfection - in consistency and quality is your benchmark for every plate leaving your kitchen.

But, your staff is lean and time is short.

Bonewerks offers smart alternatives to the arduous process of making reduced stock foundations in your kitchen. Our line of premium Glace, Demi Glace, and fully prepared, ovenseared Sous Vide EntrĂŠes save you time and money without compromising your kitchen's excellence.

All products are gluten free and dairy free.

Beef Short Rib Braised Classic Pork Shank

Lamb Shank

The Last Bite // 24

Fully Prepared Sous Vide Entrées Braised Classic Pork Shank ITEM# 4000243

Pack/Size: 12/19-21oz

Braised Lamb Shank ITEM# 4000244

Pack/Size: 12/20oz

Braised Barbecue Pork Shank ITEM# 4000242

Pack/Size: 12/20-22oz

Braised Boneless Beef Short Ribs ITEM# 4000241

Pack/Size: 20/10-12oz

Mustard Braised Pork Medallions ITEM# 4000339

Pack/Size: 12/20oz

Mushroom Braised Pork Medallions ITEM# 4000245

Passion. Inspiration. Excellence.

The finest cuts of oven-seared beef, pork and lamb. Artisan spices. Inhouse prepared sauces. Our Sous Vide entrées are braised to the highest USDA standards and are ideal for a la carte and off-premises catering. Simply steam or simmer within the package, add your own touch (if desired) and it's ready in minutes.

Pack/Size: 20/2pc

Veal Osso Bucco ITEM# 4000334

Pot Roast

ITEM# 4000337

Pack/Size: 15/15-18oz

Mustard Pork Medallions

Pack/Size: 3/5-6lb

Bonewerks Glace Our trans fat-free, gluten-free, dairy-free Glace products are made with no added salt, gelatin, starch or “natural flavors.”

Premium, Elite and Classic Demi Glace lines available.

Pot Roast

Premium Glace

Glace de Veau - ITEM# 5240009 Fresh roasted veal bones, onions, carrots, celery, tomatoes, fresh parsley and bay leaves. Perfect for veal and red meat applications, traditional and contemporary sauces.

Glace de Poulet - ITEM# 5240012

Fresh roasted chicken bones, onions, carrots, celery, fresh parsley stems and bay leaves. Adds exceptional depth to sauces, soups and risottos.

Veal Osso Bucco

Elite Demi Glace

Demi Glace de Veau Elite - ITEM# 5240008

Produced from fresh roasted veal and natural beef bones, onions, carrots, celery, tomatoes, mushrooms, parsley steams, kosher salt, bay leaves and peppercorns.

Classic Demi Glace

Demi Glace de Poulet Classic - ITEM# 5240010

Fresh roasted chicken bones with our mire poix and herbs.

Simmered, reduced, thickened and seasoned.

Great for all chicken and poultry applications.

Demi Glace de Veau Classic - ITEM# 5240011

Prepared with fresh roasted veal bones, fresh mire poix and herbs. Simmered, reduced, thickened and seasoned. This ready-to-serve sauce can be turned into a signature small sauce by simply adding an ingredient such as horseradish, mushrooms, or peppercorns.

Mushroom Pork Medallions

Italian Tomatoes

Item #1100002

Canned tomato products are the most commonly used item in the food industry.

At Ferraro Foods, we stock many styles from imported Italian to domestically sourced products.

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Tomatoes

PLATINUM

Low pressure chopped in small batches Using knives instead of grinders Better taste, texture, and tenderness

Made from our blend of premium steak trimmings (Sirloin tenderloin, rib and chuck) Delivers our patented "Beef Steak Flavor" with a medium bite profile Made from 100% domestically raised cattle

Made from the highestquality whole cuts of chuck and brisket A coarse bite with a robust flavor

Finely flaked marbling resulting in exceptional flavor and tenderness

Made from 100% domestically raised cattle

Made from premium steak trimmings and chuck

Fresh

Chuck/Brisket

#4000158 - 30/5.3 oz

#4801065 - 50/3.2 oz

#4000159 - 20/8 oz

#4801026 - 1/10 lb

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Family-farm raised, Black Angus Beef

Fresh #4000153 - 40/4 oz #4000154 - 30/5.3 oz #4000156 - 20/8 oz #4800021 - 16/10 oz

DeliverCrisp

™

Our patented potato starch based coating is designed to provide these French fries with unprecedented hold time. DeliverCrisp™ fries always arrive extra crispy and delicious – no matter the serving

HOW DOES YOUR FRY DELIVER?

container – so customers order again and again.

NEW!

Ask your sales rep how to take the DeliverCrisp ™Challenge!

DELIVERCRISP™ 3/8” STRAIGHT CUT

+ 42.8 MM

SERVINGS vs. LY French fries

+42.8

Burgers

+28.9

Salads

+27.1 0

10

20

30

40

50

Menu importance (% of orders including an item) 1

1

Delivery serving growth vs. LY (millions of servings)

Fries are Profitable French Fries are playing a profitable role on menus... and are the fastest growing item on delivery orders!

Make sure they’re included on your Delivery Menu!

55

%

of restaurant delivery occasions are incremental orders

and

35

%

of consumers plan to use it even more! *

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Our oils are extremely versatile and are used in multiple applications, they enhance the taste of food when used for cooking and baking and resist flavor transfers when used for deep frying. soybean oil canola oil

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creamy liquid shortening clear liquid shortening

HIGH PERFORMANCE FRYING OIL ITEM# 3500089

NON-GMO

0g TRANS FAT PER SERVING

PAN FRYING

HEAVY DUTY DEEP FRYING

Shaved Parmesan Item# 0800163 Pack/Size: 6/2#

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Rich flavor that is sweet, salty and nutty with floral notes. Hard texture that is compact and granular in texture. Delicious drizzled with good balsamic vinegar and dried fruits and nuts or over pasta, soups and salads.

Additional Varieties Quattro Formaggi Ravioli

Created and Produced by the Maestro Pastaio ITEM# 4102260

A mild, delicate blend of whole milk ricotta, mascarpone, mozzarella and parmesan cheeses,wrapped in our signature thin egg pasta.

Shrimp & Lobster Ravioli

ITEM# 4100124

Fresh ricotta, tender shrimp and North Atlantic Lobster Meat with flavors of Sherry Wine, garlic, lemon zest and a hint of parsley, all wrapped in our signature thin egg pasta.

Braised Beef Ravioli

ITEM# 4100122

Portobello Mushroom Ravioli ITEM# 4100123

In-house kettle roasted portobello and porcini mushrooms, with white wine, roasted onions, mozzarella and parmesan cheese, all wrapped in our signature thin egg pasta.

A chunky preparation of beef braised in red wine with garlic and thyme and rosemary,all wrapped in our signature thin egg pasta.

Basil Pesto

ITEM# 2000140 PESTO SAUCE W/ PINE NUTS ITEM# 5240885 PESTO SAUCE W/O PINE NUTS

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Arancini The Last Bite // 34

American Cheese

Convenient slices save prep time and help your staff avoid the hazards of cutting 120ct Yellow American - #0500057 120ct White American - #0500056 160ct Yellow American - #0500943 160ct White American - #0501023

Serving Suggestion: Grilled Ham and Cheese Sandwich

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A perfect match for your tomato sauces, soups, seafood, and grilled meats.

The finest raw ingredients from around the world • Basil

Minced Garlic

• Bay Leaves

• Nutmeg

• Cajun Spice

• Paprika

• Black Pepper • Cayenne Pepper

• Chili Powder

• Onion Salt • Parsley

• Pure Almond Extract

• Cinnamon

• Pure Vanilla

• Crushed Red

• Rosemary

• Curry Powder

• Sea Salt

• Coriander Pepper

• Fennel

• Garlic Salt

• Granulated Garlic

• Granulated Onion

• Italian Seasoning

Extract

• Saffron

• Sesame Seeds • Thyme

• White Pepper • Whole Black Pepper

• Whole Red Chili Peppers

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Minor’s® Complete Product Line

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Item# 800900

Spice up your garlic knots!

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CUSTOMER SPOTLIGHT BUSINESS NAME: Di Lisi Ristorante & Pizzeria LOCATIONS: 34 Cornwell Dr. Bridgeton, New Jersey 08302 WEBSITE: www.dilisi.com HISTORY: In 1978 the Di Lisi family bought the establishment then known as “Pizza Plaza”. The business has remained in the family ever since. Sal Di Lisi’s (current owner) parents left the business to Sal and his brother, Chris, when they chose to retire back to Sicily, where they are originally from. Chris got married and started running a separate location with his wife. Sal married Nancy in 1987 and they decided to continue the family business together. Since then the restaurant went through a name change, now being coined Di Lisi Ristorante & Pizzeria and two major remodels. Sal and Nancy also opened a second restaurant in Vineland, NJ. They ended up selling this business to focus more on the Bridgeton location and their two children, Giacomo and Valeria (who both have dinners named after them on the Di Lisi menu).

Today the business is still doing great, they expanded to offer delivery about three years ago. Di Lisi welcomes all with open arms to have a delightful experience in their restaurant.

WHAT IS THE MOST POPULAR ITEM ON THE MENU? Salad Pizza. Which consists of a pizza shell topped with a house garden salad, shredded mozzarella and house dressing. This pizza is very popular during the summer months. Customer’s favorites also include Gnoochi Capri, Veal Giacomo and Shrimp Valeria.

WHAT IS DI LISI’S KEY(S) TO SUCCESS? Consistency. They keep their recipes consistent. They have had the same cooks for a very long time so they are able to ensure every dish is just as delicious every time it is ordered. The Di Lisi family is also very well known and loved in the community.

Di Lisi Ristorante & Pizzeria

Current Owners Sal and Nancy Di Lisi

Gnoochi Capri

WHY WORK WITH FERRARO? Ferraro offers the best customer service along with great value and consistent prices.

Catering menu available

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ITEM# 4100209

PRECOOKED · NO BOIL · CUTS PREP TIME IN HALF The Last Bite // 41

FETA

Serving Suggestion: Beet and Feta Salad

AN AUTHENTIC GREEK TASTE The Last Bite // 42

Goat Cheese Cheesecake with Honey Cinnamon Apples Ingredients: • • • • • • • •

9 Inch Graham Cracker Crust 3/4 Cup Raw organic cane sugar 12 Oz Goat cheese 8 Oz Reduced-fat cream cheese 1 Cup Plain, non-fat Greek yogurt 3 Eggs, At room temperature 1 Tbsp Vanilla extract 2 tsp Cinnamon

For the apples: • 4 Small apples, sliced 1/4 inch thick • Squeeze of lemon juice • 3 Tbsp Butter • 1/3 Cup Honey • 1 tsp Cinnamon

AT TC OA CH ESH G GO HE EE ESSEE FFR RESH

Goat Cheese - great for desserts too!

Goat Cheese Crumbles Item# 0800420 2/2lb

Goat Cheese Log Item# 0800190 6/10.5oz

Directions: • Preheat your oven to 325 degrees.

• In a large bowl, beat together the sugar, goat cheese and cream cheese using an electric hand mixer until very smooth and well combined.

• Add the Greek yogurt, eggs, vanilla and cinnamon and beat until JUST combined.

• Pour the cheesecake into the crust and smooth out evenly. Transfer to the middle rack of oven.

• Bake until the outside is set, and a small circle in the center is jiggly, about 55 mins to 1 hour. Turn the oven off and crack the door slightly, letting the cheesecake sit in the oven for 15 minutes. Then, transfer to the counter to cool completely.

• Once cooled, cover and refrigerate for at least 8 hours, but best if overnight.

Directions for Apples: • Toss the sliced apples in lemon juice.

and reduce, about 5 minutes. Transfer to a bowl and chill until the apples are cool enough to handle, about 20 minutes.

• Melt the butter in a LARGE, high-sided pan over medium/high heat. Add in the apples and cook until they begin to soften, about 9-10 minutes, tossing frequently.

• Arrange apples in concentric circles atop cheesecake, making sure to really coat them in the syrup.

• Add in the honey and cinnamon and cook until the apples are fork tender and the honey begins to thicken

• Slice, drizzle each slice with any honey syrup left in the bowl, and DEVOUR!

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GYRO CONE GOLD LABEL BEEF & LAMB MINI #3700100 - 4/10#

GYRO IQF RAW STRIPS BEEF & LAMB #3701502 - 1/10#

GYRO CONE BEEF & LAMB XL #3701503 - 1/40#

GYRO STRIP FC THICK BEEF & LAMB #4004040 - 4/5#

GYRO MEDIUM CONE BEEF & LAMB GOLD LABEL #4004050 - 2/20#

GYRO CHICKEN CONE RAW #4004051 - 2/15#

SAUCE TZATZIKI

#3703036 - 4/1/2GAL

3700126 – PITA BREAD PRE OILED 7” 3700127 – PANINI GRILLED PLAIN 8” 3700128 – PANINI GRILLED WHOLE GRAIN 8” 3700129 – PANINI GRILLED WHOLE WHEAT 8” 3700130 – PANINI GRILLED SPINACH 8” 3700131 – PANINI GRILL SUNDRIED TOMATO 8” 3800454 – WRAP WHOLE WHEAT 12”

Manchego, Fig & Apple Panini Even quick and easy lunches can be seasonal and flavorful.

Crusty Pithari whole wheat panini, slathered with fig preserves, then topped with manchego cheese & tart apple slices and grilled to melty perfection!

CHICKEN WINGS

ITEM# 3900911 - FC Steamed Chix Wing ITEM# 3900201 - FC Mild Breaded Chix Wing

With Country Brand Chicken you can be confident that you are using high-quality chicken products that meets the taste and preferences of today’s customer.

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wing WING SAUCE

t a ITALIAN PREMIUMwPASTA e h w hole

WHOLE WHEAT PASTA

More vitamins and minerals, antioxidant properties High in fiber, leaves customers feeling full Bronze cut, for firmness and “rough” texture Over 13g of protein, high cooking resistance

STONE DEBRANNED GRAINS The stone debranning process is a modern technology that applies an ancient method to mildly purify each seed, thus keeping its original properties.

Whole Wheat Penne Item# 2500119 12/1lb Whole Wheat Spaghetti Item# 2500136 20/1lb

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RICH IN FIBER

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A U T HHEE N T I C IT A LIA N PA ST A lamolisana.it

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PICTURED: FENNEL & SAUSAGE PIZZA

Item# 4000016 4000056 4000064 4000074

COOKED BEEF TOPPING SPICY HAND PINCHED ITALIAN SAUSAGE HAND PINCHED ITALIAN SAUSAGe FULLY COOKED SAUSAGE CRUMBLE

The Right Choice for

MEATBALLS 100% USDA Beef, Imported Pecorino Romano cheese, and a special blend of seasonings and spices create the finest traditional Italian meatball.

Fully Cooked Beef Meatballs size

3oz 2oz 1oz .5oz

1/10#

item#

4011113 4011222 4011221 4012265

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Perfect Crust™ EVC-1 pizza liners - 10" ITEM# 6501251 250/case Perfect Crust™ EVC-1 pizza liners - 12" ITEM# 6501252 250/case Perfect Crust™ EVC-1 pizza liners - 14" ITEM# 6501253 250/case Perfect Crust™ EVC-1 pizza liners - 16" ITEM# 6501254 250/case

Why Choose the Perfect Crust Pizza Liner • Bi-directional patented bumps first allow moisture to escape, then absorbs grease & any excess moisture, providing a crispier crust every time.

• Retention value keeps pizza 12-15 degrees warmer upon delivery compared to putting directly in box.

• Our product eliminates the cardboard taste.

• Made from 100% Premium Paper vs. post-consumer recycled waste.

• Patented bumps help keep pizza more stable in box during delivery.

• Allows you to handle your pizza with ease.

• Uses substantially less storage space then corrugated liners and circles.

• Our pizza liners are recyclable, compostable and biodegradable.

• Made in the U.S.A.

• Better visual presentation of your pizza.

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e t r o C a c ti

An

SLICED PEPPERONI

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Seven all-natural ingredients are part of our 100 year old tradition. We believe that the history is in the baking.

Times have changed, but at Westminster Bakers, we haven’t. Leastways, not insofar as things that matter. The treadmill is gone, and the ovens aren’t wood-fired any longer, but we still take the time and effort to bake the crackers right. We stick with the same basic, wholesome ingredients that our first Master Baker used nearly 200 years ago‌ingredients that everyone can pronounce.

The "bake" is still long and slow, for crackers that are simply delicious.

FROZEN CONDENSED HIGH QUALITY SOUPS Superior Quality

Made with clean label broth concentrates 100% Antibiotic and Hormone free Beef and Chicken Tender crisp vegetables and fresh herbs Made with Natural Sea Salt

Easy to Use

Efficient 4 x 4lb pack sizes Thicker, more durable pouch film Fully cooked - no guesswork Heat and Serve saves time and labor costs

On Trend

Broad range of flavors Certified Gluten Free varieties Vegetarian Offerings

In Stock

Pasta Fagioli w Sausage Homestyle Chicken Noodle Cream of Broccoli with Cheese New England Clam Chowder

4/4# 4/4# 4/4# 4/4#

4221860 4221861 4221862 4221863

For more information or samples call Sabin Meyer Food Brokers (914) 771-4000

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What’s your choice?

Are you ready to address your needs in response to the ever growing “foam bans”?

Pactiv has what you are looking for. A full line of sustainable food packaging products in various substrates. Our product offering provides many choices for all your needs, including the right food packaging for your delivery business.

Ask your Ferraro Foods sales person to assist you in making the right choice for your business.

Go to earthchoicepackaging.com to learn more.

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Paper Straws - Now Available!

ITEM # DESCRIPTION PACK/SIZE 6000801 STRAWS WRAPPED 7.75 10/400CT 6000802 PAPER STRAW 7.75 4/300CT 6500025

PIZZA STAX 2 INCH TALL

1/1000CT

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ICE CUBER WITH BIN

DIPPING CABINET

Hoshizaki Model No. KM‐115BAJ Ice Maker With Bin, Cube‐Style, air‐cooled, self‐contained condenser, production capacity up to 116 lb/24 hours at 70°/50° (102 lb AHRI certified at 90°/70°), 53 lb built‐in ice storage capacity, crescent style cube, front opening bin, stainless steel exterior, 115v/60/1‐ph, 5.5

Elecstar Limited Model No. SD450S Chest dipping cabinet with sneeze guard, LED light on front inner edge, casters, water drip tray, 110v/60HZ, 1 yr parts/5 yr compressor. 4 tub holders & 4 can skirts for 8 tub facing 6 tub storage

ICE CUBER Hoshizaki Model No. KM‐520MAJ Ice Maker, Cube‐Style, 22”W, air‐cooled, self‐contained condenser, production capacity up to 556 lb/24 hours at 70°/50° (480 lb AHRI certified at 90°/70°), stainless steel finish, crescent cube style, R‐404A refrigerant, 115v/60/1‐ph, 10.6 amps, NSF, UL, ENERGY STAR®

REFRIGERATED MERCHANDISER Imbera USA Model No. G319 (1010590) Refrigerated Merchandiser, one‐ section, 17.03 cu. ft. capacity, (5) shelves, black painted steel exterior, white interior, (1) hinged glass door, LED interior lighting, electronic temperature controller & fan motor, bottom mounted self‐contained refrigeration, 1/4 HP, 115v/60/1‐ph, 5.2 amps, cULus, NSF, UL EPH Classified, ENERGY STAR®

FREEZER MERCHANDISER

PROKOLD Model No. DURF‐16 Single, glass door freezer, Left hinge swing, glass rear door for effortless loading and unloading; Double plane, curved, front glass which reduces heat transfer and promotes product conservation; Fully adjustable stainless steel shelves; Stainless steel floor; Temperature range 36F to 41F; Heavy duty 3” casters (included) for easy mobility and to facilitate cleaning; LED lighting for enhanced product display; Easy‐lift front covers for access to condensing unit and easy cleaning; Electronic temperature controller; Gravity controlled cooling system, 1/4 HP compressor; R134a refrigerant that reduces and optimizes energy consumption.

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PIZZA PREPARATION REFRIGERATOR Asber Model No. APTP‐67 Pizza Prep Table, 67‐1/4” wide, (2) solid doors, (4) shelves on rail system, includes (9) standard full set of 1/6 size pans (4” deep), insulated lid, 19” removable/ reversible white poly cutting board, CFC polyurethane insulation, temperature from 33° to 38°, environmentally friendly R134A refrigerant, front breathing, self contained refrigeration, magnetic door gasket, stainless steel interior & exterior, galvanized back panel, 4” swivel casters (2 with brakes), 1/3 HP, cETLus, ETL‐ Sanitation, Made in North America

REACH-IN REFRIGERATOR Asber Model No. ARR‐23 Refrigerator, reach‐in, one‐section, 23 cu. ft., (1) solid door, digital controller, (3) adjustable epoxy coated shelves, incandescent interior lighting, CFC polyurethane insulation, temperature from 33° to 38°, environmentally friendly R134A refrigerant, bottom mounted compressor, self closing doors with 90° stay, magnetic door gasket, stainless steel floor, interior & exterior, galvanized back panel, 4” swivel casters (2 with brakes), 1/4 HP, cETLus, ETL‐Sanitation, Made in North America

REACH-IN FREEZER Asber Model No. ARF‐23 Freezer, reach‐in, one‐section, 23 cu. ft., (1) solid door, digital controller, (3) adjustable epoxy coated shelves, incandescent interior lighting, CFC polyurethane insulation, maintain temperature at ‐10°, environmentally friendly R404A refrigerant, bottom mounted compressor, self closing doors with 90° stay, magnetic door gasket, stainless steel floor, interior & exterior, galvanized back panel, 4” swivel casters (2 with brakes), 3/4 HP, cETLus, ETL‐Sanitation, Made in North America

GAS FLOOR FRYER

DISHWASHER, UNDER COUNTER

Asber Model No. AEF‐4050 S‐CAS Fryer, gas, floor model, 50 lb. capacity, (3) 35,000 BTU burners, millivolt controls, left hinged cabinet door, safety shut‐off, 1‐1/4” drain valve, pressure regulator, includes chrome mesh crumb screen & twin baskets, stainless steel fry pot, front, door & sides, casters, 105,000 BTU, cETLus, Made in North America (*Factory only item/Non‐stocking model)

Veetsan Star Model No. 502350 (VDU30) Dishwasher, under counter, 30 racks/hour, hot water sanitizing with built‐ in booster heater, 304 stainless steel frame, wash tank, booster tank & side panels, drain, detergent & rinse aid pumps, 208v/60/1 convertible to 3‐ph, 6.85 kW, 1 HP

CONVECTION OVEN, GAS

Univex Model No. SPRIZZA40 Pizza Spinner, bench model, 15‐3/4” (40cm) ring with felt, adjustable pizza crust, automatic start/stop, cord and plug, 3/4 hp, .55 Kw, cETLus, ETL‐Sanitation

American Range Model No. MSD‐1‐GC Convection Oven, single‐deck, gas, standard depth, manual controls, temperature range 150° F ‐ 500° F, one hour timer, 2‐speed fan, (5) chrome racks with (12) rack positions per deck, porcelain liner, 50/50 solid doors, stainless steel front, sides, top and 28” legs, 22.0 kW, 75,000 BTU, cETLus, ETL‐Sanitation, Made in USA

RANGE, 36”, 6 OPEN BURNERS American Range Model No. AR‐6 Heavy Duty Restaurant Range, gas, 36”, (6) 32,000 BTU open burners, 26‐1/2” standard oven, includes (1) rack, stainless steel front, sides & high shelf, 6” chrome plated legs, 67.0 kW, 227,000 BTU, ETLSanitation, NSF, Made in USA

GAS COUNTER TOP GRIDDLE

Asber Model No. AEMG‐24 H Griddle, natural gas, counter top, 24”W x 32‐1/4”D x 13”H, (2) 24,000 BTU burners, 3/4” thick polished steel griddle plate, manual controls, 4”D grease trough, 14 gauge stainless steel splash guard, pressure regulator, stainless steel front, sides & ledge, adjustable feet, 48,000 BTU, cETLus, (ships with LP conversion kit) Made in North America

PIZZA DOUGH SPINNER

PLANETARY MIXER Univex Model No. SRM60+PM Pizza Mixer, floor model, 60 quart capacity, #12 PTO Hub, 2 speed drive, includes removable 2 piece safety guard, stainless steel bowl, dough hook, power bowl lift, ingredient chute, and 15 minute timer, interlock switches, alloy gears, 3 hp, cETLus, NSF, Made in USA

Pizza Oven, Deck Style, Gas American Range Model No. A600 Heavy Duty iron frame construction. All Stainless steel front & sides. • Counterweight door with concealed hinges. Heavy duty double bolted extruded aluminum door handle.

Burner access panel provides easy access for initial ignition. 60” x 36” x 8.6” oven interior. • Aluminized steel oven and combustion chamber. Four Heavy duty cast iron burners, rated @ 25,000 BTU/ Ea. Removable fixed orifices on main and pilot burners. Main gas, thermostat & safety pilot valve fully within body in a covered yet ventilated and accessible panel. Air mixers with adjustable air shutters and locking STONEBAKE plus with Quick Heat Technology, with 1 ½” thick cooking

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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 Code

Product Description

6000052 6000082 6000321

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

• Advertising space for marketing opportunities

Product Code

Product Description

6000059

Valay™ Nap Tabletop Dispenser, Black

Contact your Ferraro rep for pricing and availability.

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• 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

Item #6000006 Item #6000052 Item #6000059 Item #6000068 Item #6000069 Item #6000071 Item #6000082 Item #6000097 Item #6000098 Item #6000099 Item #6000275 Item #6000304 Item #6000307 Item #6000308 Item #6000311 Item #6000417

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SUPERIOR PERFORMANCE TOTALLY GREEN ULTIMATE BIODEGRADABLE Grown & Made in the USA

0% Chemicals 100% Clean 8000024 8000025 8000028 8000029 8000034

Liquid Blue Dish Soap Heavy Duty Degreaser Glass Cleaner Hard Surface Cleaner with Sanitizer Tile and Grout Cleaner

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8000043 8000047 8000054 8000066 8000070

Stainless Steel Cleaner Hood Ranger Cleaner Marble & Granite Cleaner Oven and Grill Cleaner Deep Fryer Cleaner

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Your World for Service The Last Bite // 64

800-752-1120 www.uni-kem.com

Stylish

Single-Use

Solutions

We bring more to the table.ÂŽ

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ITEM# DESCRIPTION 6000024 LINER GARBAGE CLR 36 GAL 6000025 LINER GARBAGE BLACK 58 GAL 6000026 LINER GARBAGE HD BLK 45 GAL 6000028 LINER GARBAGE DLK 45 GAL 6000030 LINER GARBAGE SMALL 33 GAL 6000396 LINER GARBAGE CLR 58 GAL

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CATERING SUPPLIES

Check Out the Ferraro Foods Equipment & Supply Website!

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Arborio is ideal for all risottos or for any dry rice preparation.

Unmistakable, thanks to its large, pearly grains and high yield. During preparation, the grains cook perfectly and evenly, leaving the core, rich in starch, firm and always guaranteeing perfect creaminess.

ITEM #5160520 10/2.2LB

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Exceptional Performance in Foodservice Kitchens Il Buon Sapore Mozzarella offers you always-consistent buttery flavor with exceptional stretch and impeccable coverage, plus excellent holding and reheating performance that can improve your kitchen efficiency.

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Stew with Veal and Apples Veal Stew with Apples is best made with crisp, firm apples that hold up to cooking. Honey Crisps or Granny Smith’s are exceptional choices. The flavors are simply incredible in this delicious stew. A heartwarming compilation of great tastes.

Prep Time: 25 minutes

Ingredients •

6 to 7 Tablespoons olive oil

•

1 sweet onion, chopped

•

2 pounds veal stew meat, cut into 1-inch cubes

•

3 Tablespoons all-purpose flour

•

1 1/2 Cups veal stock or chicken broth

•

1 Cup apple cider, unfiltered, unsweetened

•

3 Tablespoons tomato paste

•

1 teaspoon dried thyme

•

2 apples, cored and sliced (leave skin on)

•

2 Cups carrots, about 2-inches long, peeled

•

Salt and pepper to taste

•

Chopped fresh parsley, for garnish

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Cook Time: 1 hour 50 mins

Total Time: 2 hour 25 mins

Serves: 6

Instructions 1

Heat 2 tablespoons olive oil in large skillet. Saute onion until tender, about 3 minutes. Transfer to 5 quart Dutch oven.

2

Add another 2 tablespoons olive oil to skillet and brown the veal over medium high heat, working in batches and adding more oil as needed.

Add to Dutch oven.

3

Lower heat under skillet and add 2 more tablespoons oil and the flour, stirring to make a paste. Add broth and cider, and stir up brown bits from the bottom of the pan. Add thyme and tomato paste. Simmer for 5 minutes.

4

Pour sauce over the veal in the Dutch oven. Cover and simmer for one hour. Uncover and add apples slices and carrots and simmer for another 50 minutes, gently stirring from time to time.

5

PLATINUM

Stir in parsley and serve.

PAC K E D B Y

PLATINUM

PAC K E D B Y

Delicious & ITEM# DESCRIPTION SIZE 4000141

VEAL MIXED BONES

1/25#

4000143

VEAL SCALLOPINE 40 POUCH

1/10#

4000219 VEAL CUTLET 4oz 40/4oz

 Rich in B vitamins

4000220 VEAL CUTLET 5oz 32/5oz 4000221

VEAL TOP ROUND PNDED

32/5oz

4000222

VEAL TOP ROUND PNDED

26/6oz

4000306

VEAL TOP ROUND PNDED

2/5#

4000604

VEAL PATTY 4oz BRD

40/4oz

2100138

VEAL TOP RD CUTLET

1/10lb

 Good source of potassium

2100360

VEAL CENTER LEG FRESH

80/2oz

 Source of iron

2100410

VEAL RIB CHOP

12/12-14oz

4000091

VEAL BONES MIXED NATURE

1/50#

4000092

VEAL TOP ROUND PNDED

1/10#

4000093

VEAL GROUND FROZEN

1/10#

 Excellent source of zinc  Source of magnesium  Good source of phosphorus

Did you know?

Veal is the red meat with the lowest saturated fat content.

The Last Bite // 73

High Quality Artisan Breads & Rolls

Par Baked

Hero Bread

PAR BAKED WEDGE 6"

8" HERO (UNSLICED) #3707779 - 6/14CT

#3712633 - 6/18CT

8" SUPER HERO 3.75" WIDE (UNSLICED) #3707713 - 6/14CT

10" HERO (UNSLICED) #3700043 - 6/10CT

Rolls

#3712634 - 6/14CT

#3700162 - 8/9CT

PAR BAKED WEDGE 10"

POPPY SEEDED KAISER ROLL

PAR BAKED WEDGE 12"

KAISER ROLL UNSEEDED

#3700161 - 8/9CT

Ciabatta

4" BRIOCHE ROLL

UNSLICED 4.5" X 5.5" #3700160 - 8/9CT

#3700193 - 10/24CT

CIABATTA BREAD

PAR BAKED WEDGE 8"

#3712636 - 6/10CT

#3712637 - 6/10CT

#3707714 - 8/12CT

MINI BRIOCHE

CIABATTA

3" X 7" #3700190 - 14/6CT

CIABATTA MULTIGRAIN 3" X 7" #3700192 - 14/6CT

The Last Bite // 75

ITEM# 4600011

Brighten up any dish with slices of Il Buon Sapore pepperoni - from classics like pizzas to fresh and exciting sandwiches, salads and appetizers.

Proscuiutto di San Daniele Item # 4600165 1/15lb

Aged for At Least Eighteen Months Made Solely of the Meat of Pigs Born & Bred in Italy

The Last Bite // 77

New Look,

SAME HIGH QUALITY PRODUCT

CHEF-READY CUTS Available IN 8 IQF VARIETIES, YEAR-ROUND.

PINEAPPLE CUBES

MANGO CUBES

PEACH SLIVERS

DICED PEACHES

DICED APPLES

DICED STRAWBERRIES

SLICED STRAWBERRIES

SLICED BANANAS

FEATURES & BENEFITS IQF SMALL UNIFORM CUTS • •

CONSISTENT RECIPE PERFORMANCE

Ensures even cooking time Smaller 3/8" - 1/2" cuts are ideal for toppings, salsas, beverages, desserts, salads and side dishes

HIGH QUALITY • • •

Picked at the peak of ripeness Quick-frozen to lock in nutrients and flavor 100% usable fruit, zero product waste

Add the

• • •

Pre-cut fruit makes for more consistent portion control Quick blending, Easy on equipment Full fruit flavor to keep beverages from tasting watered down

EASE OF USE • • • •

Washed, cut and ready-to-use Valuable labor efficiencies Resealable pouches Each bag stamped with "Best By" date

Peach Julep

PERFECT BURST of FRUIT FLAVOR

The Last Bite // 78

TO YOUR MENU, WHENEVER YOU NEED IT.

Strawberry Banana Smoothie Bowl

Item# 5310004 12/1ltr

Item# 5310002 12/1ltr

Item# 5310001 12/1ltr

Item# 5310003 12/1ltr

The Last Bite // 79

Country Brand 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.

The Last Bite // 80

EGGS

Country Brand Eggs High-quality, delicious, satisfying and versatile eggs. Our traditional white eggs are fantastic on their own, as part of a main course or as a wide assortment of yummy side dishes.

ITEM#

DESCRIPTION

PACK / SIZE

0940123

EGGS MEDIUM LOOSE

1 / 15 doz

0940125

EGGS LARGE LOOSE

1 / 15 doz

0940145

EGGS EXTRA LARGE LOOSE 1 / 15 doz

The Last Bite // 81

DIFFERENTIATE YOUR MENU WITH THE AUTHENTIC FLAVORS OF GRANDE CHEESES

FUSILLI WITH RICOTTA PRIMA DOLCE

Grande is commited to providing you with the finest all natural Italian cheeses to help deliver outstanding dining experiences for your customers. Our promise to you has remained the same since our humble beginnings - to help you succeed, grow and create food with personal passion.

The Last Bite // 82

66%

of patrons are more likely to purchase premium foods and many are willing to pay for it.

Technomic Pizza Consumer Trend Report 2018

WILD MUSHROOM & APPLEWOOD BACON PIZZA

RICOTTA ROLL-UPS Ricotta Prima DolceÂŽ

Shaved Parmesan

Item 0900974 2/4 lb. Reclosable Container

Item 0800161 2/3 lb. Reclosable Bag

Reminiscent of the hand-dipped ricotta made in the Italian countryside, Ricotta Prima Dolce is all natural and delivers a clean, light and sweet dairy flavor sure to keep your customers coming back for more.

Shaved Parmesan has a subtly nutty flavor, delicately shaved to add a signature taste and look to your salads, appetizers, pizzas and other menu applications time and time again.

TO GET RECIPES THAT WILL DIFFENTIATE YOUR MENU VISIT

grandecheese.com

For a free sample, visit grandecheese.com or call 1-800-8-GRANDE

PREMIUMSAUSAGE SAUSAGE PREMIUM Elevate your sausage and peppers with Marino Premium Sausage

No Preservatives 路 No MSG 路 Superior Freshness No Preservatives 路 No MSG 路 Superior Freshness The Last Bite // 84

PLATINUM

JUST IN TIME MEAT PROGRAM Cut daily.

Delivered fresh.

Speak to your sales representative regarding daily ordering procedures.

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 and vegetable products.

FURMANOSFOODSERVICE.COM The Last Bite // 86

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

HOT

STUFFED CHERRY PEPPERS ITEM# 5012055 STUFFED W/ PROSCIUTTO & PROVOLONE ITEM# 5012056 STUFFED W/ PROSCIUTTO & PROVOLONE INDIVIDUALLY WRAPPED ITEM# 5012057 HOT STUFFED PEPPER PINWHEELS ITEM# 3000106 STUFFED CLAM CASINO 4oz FILL ITEM# 3000105 TRADITIONAL STUFFED CLAMS 4oz FILL

The Last Bite // 87

Sweet & Spicy goes with everything.

Try it on:

Gallon Jug Item# 5005071 1/192 oz

Pizza Wings and Chicken Fingers Fried Chicken BBQ (like ribs & pork) Seafood (try salmon or shrimp) Grilled Cheese and Sandwiches Cheese and Charcuterie Veggies Sauces and Glazes Salad Dressings Cocktails Ice Cream

Chef’s Bottle Item# 5005070 4/24 oz Table Top Bottle Item# 5005072 6/12 oz

The Last Bite // 88

EZZO S AU SAGE C • O • M • P • A • N • Y

g i a n t o n i o p e p p e r o n i - IN STOCK NOW Item# 4001050 - 25# (5/5#) Cup S u p r e m e p e p p e r o n i (Pictured)

!

Ask Rep - 25# (5/5#) Cup & Char EZZO# 13272

c l a S S i c 51 m m p e p p e r o n i

Ask Rep - 25# (5/5#) Lay Flat EZZO# 15251

S liced F ully c ooked i talian S auSage Ask Rep - 10# (2/5#) EZZO# 00995

SoppreSSata pizza topping

Ask Rep - 10# (2/5#) EZZO# 04151

YOUR PIZZA DESERVES THE PERFECT PAIR.

QUALITY THAT LIVES UP TO YOUR STANDARDS. TASTE THAT LIVES UP TO GUEST EXPECTATIONS.

The Last Bite // 90

THE ITALIAN TRADITION OF HIGH QUALITY PASTA

Excellence since 1886

De Cecco Method stays true to our over 130 year old family recipe

INGREDIENTS - 8 slices cooked ham - 2 ½ cups frozen mixed vegetables - 1 cup bread crumbs - 3 tbsp. lemon herb butter - ½ cup mayonnaise - 1 tbsp. Dijon mustard - 2 tbsp. chopped chives - 1 tbsp. lemon juice - 1 tbsp. lemon zest - Salt and pepper

DIRECTIONS 1. Place the frozen mixed vegetables in a colander and thaw completely before starting the recipe.

2. Place the thawed vegetables on a clean dish towel, fold over the extra cloth on top and drain well.

3. In a pan over medium heat, brown the bread crumbs in the lemon herb butter for 5 minutes stirring constantly. Place crumbs on absorbent paper towels and set aside.

4. Place the vegetables in a salad bowl with the mayonnaise, mustard, chives, the zest and juice of lemon, add salt and pepper and mix well.

5. Divide the mixture into 8 equal parts.

6. Place 4 slices of ham on a work surface and top with 4 portions of the vegetable mixture. Roll up ham slices and place on a serving platter.

7. Repeat with the remaining ingredients.

8. Sprinkle the ham rolls with the toasted breadcrumbs and serve immediately.

ITEM# 2100521

The original premium foodservice patty TNT™ set the standard for foodservice burger quality more than 20 years ago. Others have tried to mimic the taste, tenderness and performance—and even the name. But after multiple ChefsBest® Awards, millions of satisfied patrons and continuous product innovation, TNT™ still reigns.

Great taste runs in the family Today’s burger lovers’ tastes and expectations are more varied than ever. With TNT,™ you get a full line of award-winning products so you can satisfy all those unique needs and expectations, whether you run a full-service restaurant, a healthcare facility or any operation.

With a patty for every patron and palate, TNT™ will elevate your burger platform for ultimate appeal and profit.

The Last Bite // 94

sauce f lights Sauces can differentiate any menu item with a simple dollop and provide easy customization. To add an extra layer of variety and differentiation, operators can offer a flight of numerous sauces.

Easy Gourmet Housemade Ketchup 1. Start with Red Gold Ketchup 2. Add Flavorful Ingredient to Customize Housemade Flavor 3. Don’t forget to serve it as a Sauce Flight!

Buffalo Ketchup

Balsamic Ketchup

Truffled Ketchup

Chipotle Lime Ketchup

Southern Style Ketchup

Sweet & Smoky Ketchup

Smokehouse Maple Ketchup

- Orange Marmalade - Chipotle Peppers, Pureed

- Smokehouse Spice Mix

Red Gold Premium Tomato Ketchup + - Buffalo Sauce

- Balsamic Glaze

- Black Truffle Oil

- Chipotle Peppers, Pureed - Lime Juice

- Liquid Smoke - Brown Sugar

Upcharge an appetizer plate with easy housemade goumet ketchups

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.

BRAND

THAT CREATES OPPORtUNITIES

It’s the pepperoni that works hard to get the job done: it performs consistently, it boasts a great authentic pepperoni flavor, and it delivers portion control and cost savings to help make your life a little easier. It’s called HORMEL® THE PERFORMANCE PEPPERONI® for a reason: when it takes center stage on your pizzas, it’s sure to draw rave reviews.

Start a conversation.

FOR MORE INFORMATION, CONTACT JIM BURKLY 908-406-0240 JEBURKLY@HORMEL.COM

DISTRIBUTOR #

ITEM #

DESCRIPTION

PACK SIZE

WT./LBS.

4600163

26777

HORMEL THE PERFORMANCE PEPPERONI , Bold, 14/oz.

2/12.5 lb.

25

4600164

44111

HORMEL THE PERFORMANCE PEPPERONI , Bold, 14/oz.

2/5 lb.

10

4601950

28820

HORMEL THE PERFORMANCE PEPPERONI , 12/oz.

2/12.5 lb.

25

4600808

48301

HORMEL® THE PERFORMANCE PEPPERONII®, Beef, 14/oz.

2/12.5 lb.

25

®

®

®

I®

I®

I®

The Last Bite // 97

Mussels with Spicy Tomato Oil and Grilled Bread

IT IS NOT A ROMAN CATHOLIC FEAST DAY The Feast of the Seven Fishes may go hand-in-hand with Roman Catholicism, but it’s not a religious “feast day.” There is no such thing as the “Feast of the Seven Fishes” in the Roman Catholic calendar. (In fact, in Roman Catholicism, a feast day has nothing to do with gorging yourself and everything to do with reflecting on and celebrating an important aspect of the faith, often the life of a saint.) The tradition’s name merely takes after the lay definition of feast: that is, there’s a lot of food on the table!

Crab Toast with Lemon Aioli

Rock Shrimp Pasta with Spicy Tomato Sauce

TRADITIONALLY, DECEMBER 24th WAS A DAY TO AVOID FOOD In the Catholic liturgical calendar, there are special days of abstinence and days of fasting. Before reforms were made in the 1960s, December 24th—what Roman Catholics call The Vigil of the Nativity of the Lord—was a day to fast and abstain, with worshippers generally allowed to break the fast in the evening. The Feast of the Seven Fishes, then, seems like an obvious solution to the circumstances: You have a big, hungry Catholic-Italian family that hasn’t touched food all day. None of them are allowed to eat meat. What else is there to do but prepare a giant evening meal of pasta and seafood?

THE TRADITION BEGAN IN SOUTHERN ITALY, BUT NOT THE NAME While the tradition of enjoying a large meatless Christmas Eve meal was (and remains) common across Italy—as well as many other Roman Catholic-dominated countries—the origins of the Feast of the Seven Fishes has its roots in southern Italy. The area, which is surrounded by bountiful coastline, has been known for its seafood for generations. It's also historically poorer than the rest of Italy, with locals preferring fish because of its relative affordability.

Linguine with Clams

THE UNIFICATION OF ITALY ULTIMATELY HELPED BRING THE FEAST TO AMERICA In 1861, the regions of the Italian peninsula joined to form a single nation.

The states of the south (what had formerly been the Kingdom of the Two Sicilies) would suffer for it. The new government began allocating most of its resources to nurturing the north, causing poverty and organized crime in the south—which were already problems—to worsen. The situation plunged southern Italy into such poverty that approximately 4 million people from the region moved to America between 1880 and 1924. It’s no surprise that those immigrants took their tradition of big, fishy Christmas Eve dinners with them, making it a popular Italian-American celebration today.

IN ITALY, THEY WOULD HAVE SIMPLY CALLED THE FEAST LA VIGILIA

Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins

Those immigrants, however, probably didn’t call it the “Feast of the Seven Fishes.” More likely, they called it some variant of La Cena della vigilia, Il Cenone, La vigilia di Natale, or simply La Vigilia. The current name of the feast—and the practice of making exactly seven types of fish—comes from the new world. Not many observe the number in Italy. Many Italians have never even heard of “the Feast of Seven Fishes”.

IT’S UNCLEAR WHAT THE “SEVEN FISHES” SIGNIFY Nobody knows where the “seven fishes” moniker came from. Many insist it’s a religious symbol. The number seven, after all, appears hundreds of times in the Bible and is significant in the Roman Catholic Church: It may represent the seven sacraments. Or the seven virtues. Or perhaps it commemorates the day Christians believe God rested. Others say the number is just a good marketing tool used by restaurants. (Indeed, the earliest newspaper article we found containing the phrase “Feast of the Seven Fishes” is a 1983 advertisement for a restaurant in Philadelphia.)

THE VARIETY IS MOUTHWATERING Talk with 10 Italian-Americans about the special feast, and you could come up with 10 dinner menus, plus a varying selection of fish. That’s the beauty of the feast: There are no hard and fast rules. Some people include as many as 12 or 13 dishes, including mussels in spaghetti, fried calamari, anchovies, sardines, whiting with lemon, scungilli, lobster fra diavolo, capellini with tuna sauce, branzino, sole, and shrimp scampi. Many insist on eel. Another almost universal recommendation is baccalà—dried, salted cod. But the most important ingredient, of course, is friends and family.

Grilled Scallops with Lemony Salsa Verde

We have included some of our favorite dishes for a Feast of the Seven Fishes dinner on both of these pages.

Mustard-Crusted Branzino

Finish your feast by serving your favorite Italian desserts!

Baccala

BACCALA JUMBO NORWAY BONELESS ITEM# 3000751 1/40LB BACCALA JUMBO NORWAY 2#AVG 2PC ITEM# 3000752 1/2# AVG

A traditional Italian Christmas Eve favorite

The Last Bite // 100

A great addition to your seven fishes tradition!

ITEM# 4206750 4200149 4200045 4200147 4200126

ITEM# 4200051 - MUSSELS WHOLE SHELL IVP

CALAMARI CUT RINGS ONLY CALAMARI RING & TENT 5-8 CALAMARI T&T 3-5” CALAMARI TUBE ONLY 5-8” CALAMARI TUBES 5 - 8” TODARODES

ITEM# 4200107 - CLAMS WHOLE VCPK 17/22 IVP

The Last Bite // 101

FRESH Seafood Salmon ITEM# DESCRIPTION PACK/SIZE

Lemony Grilled Salmon

3100005

SALMON ATLANTIC 8oz SKIN OFF

1/10#

3100006

SALMON ATLANTIC 6oz SKIN ON

1/10#

3100007

SALMON FILET 4/5LB SKIN OFF

1/10#

3100008

SALMON FILET 4/5LB SKIN ON

1/10#

3100009

SALMON FILET 3/4LB SKIN OFF

1/10#

3100010

SALMON FILET 3/4LB SKIN ON

1/10#

3100033

SALMON WILD KING

1/10#

3100037

SALMON PORTION 4OZ SKIN OFF

1/10#

3100038

SALMON SMOKED PRESLICED

1/ 2 SIDES

Scallops ITEM# DESCRIPTION PACK/SIZE 3100011

SCALLOPS WET 10/20 FRESH

1/8LB

3100012

SCALLOPS DRY 10/20 FRESH

1/8LB

3100024

U/10 DRY SCALLOPS

1/8LB

Grilled Scallops with Nori, Ginger, and Lime

Clams Mussels Oysters

ITEM# DESCRIPTION PACK/SIZE 3100019 TOP NECK CLAM 1/200CT 3100018 TOP NECK CLAM 1/100CT 3100000

CLAMS LITTLE NECKS

1/200CT

3100001

CLAMS LITTLE NECKS

1/100CT

3100015

CLAMS MIDDLE NECKS

1/200CT

3100016

CLAMS MIDDLE NECKS

1/100CT

3100013

MUSSELS BLACK LARGE APPROX 110CT

1/10#

3100014

MUSSELS PEI APPROX 220CT

1/10#

3100022

SALISH BAY OYSTERS

1/120CT

3100023 MALPEQUE OYSTERS 1/100CT 3100021 BLUEPOINT OYSTERS 1/100CT

The Last Bite // 102

3100039

CLAMS LONG ISLAND MIDDLE NECK 200

1/200CT

3100040

CLAMS LONG ISLAND MIDDLE NECK 100

1/200CT

FRESH Seafood Bronzini ITEM# DESCRIPTION PACK/SIZE 3100002

BRONZINI FILET 4oz SIDES SKIN ON

1/10#

3100003

BRONZINI WHOLE 16/20oz CLEANED HEAD ON

1/22.5#

3100029

BRONZINI WHOLE 21/28oz CLEANED HEAD ON

1/22.5#

Grilled Whole Branzino

Lobster ITEM# DESCRIPTION PACK/SIZE 3100027

LOBSTER HARD SHELL

1/12.5#

3100032

LOBSTER TAIL BRAZILIAN 6OZ

1/10#

Grilled Lobster with GarlicParsley Butter

Additional Fresh Seafood Items ITEM# DESCRIPTION PACK/SIZE 3100020

RED SNAPPER FILET 7/9oz SKIN ON

1/10#

3100004

COD FILET ALASKAN 8-12oz (PF)

1/10#

3100025

CHILEAN SEABASS FILET SCALED

1/10#

3100017

FLOUNDER FILET 4/6oz FRESH

1/10#

3100028

TROUT BNLS HEAD ON/SKIN ON 10-12oz

1/10#

3100026

TUNA YELLOWFIN #1 GRADE 10-15LBS

1/10#

3100030

CRAB MEAT COLLOSAL

12/1#

3100031

CRAB MEAT JUMBO LUMP

12/1#

3100034 TILAPIA WHOLE FRESH 1/10# 3100035

RED SNAPPER WHOLE 1/2LB

1/10#

3100036

SHRIMP 26/30 HLSO WHITES

1/50#

Orders must be placed by 3pm for next day delivery.

*Orders for Saturday and Monday must be received by 3pm on Friday.

The Last Bite // 103

White Shrimp Code

4200034 4200040 4200056 4200100 4200226 4220000

Product

13/15 White Shrimp P&D T/On-India 16/20 White Shrimp P&D T/On-Indo 16/20 White Shrimp S/O Block-India 31/40 White Shrimp P&D T/Off-India 21/25 White Shrimp P&D T/Off-India 41/50 White Shrimp P&D T/Off-India

Controlling Quality and Safety

5/2lb 5/2lb 6/4lb 5/2lb 5/2lb 5/2lb

No matter where on the planet our product comes from, it must meet the same strict standards and specifications. All product is fully traceable from farm to packaging.

• International Featured Standards (IFS) Broker Chain of Custody certified • Strict quality control protocols and procedures • HACCP compliant • Registered with the FDA • No antibiotics

The Last Bite // 104

CELEBRATE WITH

SHRIMP

A Premier Manufacturer of High Quality, Hand-Crafted Seafood Products.

Rolled Stuffed Flounder with Crab 20ct 5oz

ITEM# 4200458

A delicious stuffing comprised of crab meat, sole, red and green peppers, onions and an array of spices all wrapped inside a tender flounder fillet.

Breaded Flounder 18ct 4-5oz

ITEM# 4200459

A lightly breaded flounder fillet, par fried for a crunchy and tasty bite. Ready to fry.

Extra Fancy Crab Cake 15ct 3oz

ITEM# 4201153

Deviled Crab Cake 32ct 3oz

ITEM# 4200011

Filled with a mouthwatering blend of sweet crab meat, bread crumbs, and an array of spices.

Each cake is moist, flavorful and filled with chunks of crab meat delivering the ultimate seafood experience.

A lightly breaded cake filled with a blend of sweet crab meat, green and red peppers, bread crumbs, and celery for a well-rounded flavor profile. Oven ready

Breaded Seafood Combination

Stuffed Crab in Natural Shell

8ct 10oz

ITEM# 4200463

A seafood combination platter comprised of a piece of breaded flounder fillet, two breaded shrimp, three breaded scallops, and the popular deviled crab cake.

20ct 3oz

ITEM# 4201152

A mouthwatering stuffing comprised of Pacific whiting and pollock, celery, onions and peppers. This recipe is a favorite among staff and customers.

Great for Holiday celebrations!

Kaptain’s Ketch is a premier manufacturer of high quality, hand-crafted seafood products. From prepared flounder to premium crab cakes, just add your special touch, and it’s ready to serve!

The Last Bite // 106

WHITEFISH SALAD #3000061

4/5LB

SMOKED ATLANTIC SALMON PRESLICED #4200460

2/2.5LB AVG

TRIM SMOKED NOVA SALMON #4200461

4/5LB

SMOKED NOVA SALMON PRESLICED #4200462

12/4OZ

The Last Bite // 107

10" CAULIFLOWER PIZZA SHELL ITEM# 3800229

6/4PK

12" CAULIFLOWER PIZZA SHELL The Last Bite // 109

ITEM# 3802231

6/4PK

The Last Bite // 109

MAKE YOUR MAC & CHEESE, ENCHILADAS, NACHOS, HOT DOGS, CHEESE STEAKS, BAKED POTATOES, SOUPS, AND BURGERS BETTER THAN EVER

ITEM# 5240007

The Last Bite // 110

Introducing Hatfield

n o c a B d e r u c n U All Natural, 速

Bring in Hatfield速 Bacon and Bring on the Profits!

Elevate your menus, grow your share, and engage your guests All Natural

Gluten Free

NO Nitrites or Nitrates

NO MSG

NO artificial Ingredients

NO preservatives

Applewood Uncured Bacon Wrappe

d Scallops

Capitalize on Thick Cut bacon & transparency trends Natural, thick cut, and transparency are driving foodservice sales and profit opportunity!

150% 106%

ears)

Growth (over 4 y

Nitrite in bacon that is 1 e. and Nitrate Fre

growth in thick cut bacon on menu over the past 4 years.2

Hatfield's速 Uncured Bacon box will communicate our pledge to a higher operating standard.

Good thing Hatfield速 pork comes with a pledge

Family owned.

American Made.

Charitable giving is our priority

fair Wage & workforce development

(1) 2016 BACON REPORT: THE POWER OF BACON (2) TECHNOMIC MENU MONITOR, 2017

CommitTed to sustaining American Family Farms

The Last Bite // 111

GYROS Devanco Foods Gyro Kits are the perfect solution for that “something different” craving that your customers are looking for!

Easy to prepare, a great “taste” sensation and fun to eat! For even more flavor and variety add traditional favorites like diced tomato and chopped onion…just like Greektown!

The Last Bite // 112

Hand-forming BelGioioso Platinum Fresh Mozzarella Curd

PL ATINUM L A BEL Made with Fresh Cream for more Flavorful Pizzas, Pastas and More BelGioioso Platinum Label Fresh Mozzarella Curd and Ricotta con Latte® are crafted from premium fresh local milk and an extra touch of cream. The higher butterfat content adds a rich, creamy flavor to gourmet pizzas, entrées and desserts.

Pizza with BelGioioso Fresh Mozzarella and Platinum Ricotta con Latte®

New!

Now Available at Ferraro Foods!

BelGioioso Fresh Mozzarella

Come see Pizza Czar

Anthony Falco

stretching BelGioioso’s Platinum Curd into the finest Fresh Mozzarella at the

Ferraro Food Show October 21, 2019 at Harrah’s Casino

rBST Free* | Gluten Free | Vegetarian

*No significant difference has been found in milk from cows treated with artificial hormones.

belgioioso.com

GREAT FOR SUMMER SEASONAL MENU ITEM# 5000191

The Last Bite // 114

EXCITE YOUR TASTE BUDS WITH

Marino Frozen Appetizers ITEM# 3600041 3600045 3600046 3600047 3600060 3600160 3600162 3600163 3600901 3600902 3600900 3600250 3600251 3600252 3600253 3600254 3600256 3600525 3600526 3601780 3601781 4300228 4300229 4300231

DESCRIPTION PACK/SIZE MOZZ STIX BRD ITAL 6/2# MOZZ STIX BAT ITAL 6/2# ZUCCHINI FRIES BAT 1/5# MOZZ STIX ITAL BATT 6/2# MAC & CHEESE BITES BATT 4/3lb MOZZ STIX BAT PLANK 6/2# PROV STIX ITAL BAT 2/5# MOZZ STIX ITAL BRD 6/2# ONION CHIP BATTERED 6/2.5# ONION RING 3/8” BREADED 6/2.5# ONION RING1/2” BREADED 6/2.5lb MUSHROOM BRD WHOLE 6/2# MUSHROOM BAT WHOLE 6/2# BROC & CHED BITES BAT 6/2# BITES PHILLY STEAK BRD 6/2# PICKLE DILL SLICES (CHIP) 6/2# ZUCCHINI ROUNDS BATT 6/2# ZUCCHINI BRD STIX 6/2# ZUCCHINI STIX BATTERED 6/2# POPPER JAL/CHED CHZ BRD 6/2# POPPER JAL/CRM CHZ BRD 6/2# ONION RING BEER BAT 4/2.5# ONION RING BAT STK CUT 4/2.5# ONION RING EXTRUDED BRD 8/2#

THE ORIGINAL APPETIZER FOR ANY OCCASION The Last Bite // 115

Case’s Pork Roll

The Original Jersey Ham

The Last Bite // 116

• STROMBOLIS • BREAD/SOUP BOWLS • FRESH BAKED ROLLS & BUNS • FLAT BREAD PIZZA • BREAKFAST POCKETS • PRETZEL DOGS AND MUCH, MUCH MORE

A PRETZEL SHOP IN A BOX - FERRARO FOODS: ITEM 3800017 Try our other Fig Leaf Products made for Pizza Shops & Italian Restaurants by Pizza Shop Owners #0108532

Fig Leaf Mozzarella

6/5#

WM Mozzarella, Feather Shredded, ‘Brooklyn Style’

#4004417

Fig Leaf Beef Steak

10#

Beef Steak, 4 oz.

#3900182

Fig Leaf Chicken Steak

10#

Chicken Steak Sandwich Slices

The Last Bite // 117

No holiday meal is complete without dessert, but when it comes to traditional Italian Christmas cakes, will you be serving panettone or pandoro? This is a real dilemma in many Italian families, often split between panettone lovers and pandoro lovers. The first faction finds pandoro to be too simple and buttery, the second group usually hates raisins and candied fruits which abound in panettone. There is only one peaceful solution: you buy both! But let’s explore the actual differences.

What is Panettone?

Panettone is a Christmastime cake that hails from Milan.

The cake dough requires several hours to make because it must be cured in a way similar to sourdough, rising and falling three times before being baked. The sweet, yeasty treat has a distinctive domed shape. Panettone is often compared to fruitcakes because both are traditionally made with raisins and candied fruits (though we love the festive varieties, such as hazelnut or chocolate).

What is Pandoro?

Similar to panettone, pandoro is made from a rich, eggy dough, not unlike a French brioche, explaining its name of “golden bread.” The cake is baked in an eight-pointed star-shaped pan that gives it its signature form. It’s modeled after the mountains near Verona, where the cake was first made. In fact, the earliest versions of pandoro were made during the era of the Venetian Republic, when trade had made the region extremely wealthy; some are said to have been served covered in gold leaf!

These days, we tend to dust pandoro with a small amount of vanilla-flavored powdered sugar instead – the “snow” on the top of the mountains!

A Holiday Tradition

Origin Story of Panettone

Once upon a time, there was a noble Milanese falcon trainer named Ughetto, who fell in love with Adalgisa, the daughter of the town baker. It pained Ughetto to see his crush working so hard at the struggling bakery, so he posed as a peasant and offered to work there for free so she didn’t have to. He got the idea to boost business at the bakery by enriching its breads with butter and sugar and eggs—luxuries in 15th-century Milan, even for a nobleman. So Ughetto sold some of his birds to buy the ingredients, blended them into a cake-like bread studded with raisins and candied citrus, saved the bakery, and took Adalgisa’s hand in marriage.

History of Pandoro

Did You Know..

Panettone is hardly ever made at home and almost always purchased, mostly because of its time-intensive baking process (the dough alone takes 30 hours to rise).

While panettone originated in Milan, pandoro is a pound cake variation of the sweet bread that originated in Verona. There is much debate about the origins of pandoro and some believe it dates back to ancient Roman times, but the most modern pandoro recipes are based on 18th and 19th century versions of the bread made for rich Venetians. When panettone became a favorite treat first in Milan then the rest of Italy, a pastry chef named Domenico Melegatti from Verona wanted to improve the recipe, making it softer and lighter. He increased the amount of butter and eggs in Panettone and on October 30, 1894, Melegatti obtained a patent for a technique to be applied in producing pandoro industrially.

The Verdict

So which is it? Panettone or Pandoro? This one is going to end in a draw. Both holiday cakes pair well with coffee and wine. And to give your slice an extra festive twist, pair it with whipped cream, sweet spreads, fresh fruit, and dark chocolate. In the end, what matters the most is that people gather around the Christmas table and merrily celebrate together, possibly with tasty cakes and flavored wines!

New This Holiday Season MINI PANDORO

TORRONI ARTIGIANALI

PANETTONE FARCITO W/ COFFEE CREAM AND MILK CREAM

MOSTACCIOLI TENERI

PANETTONE FESTOSO Celebrate the holidays in fine fashion. Share this traditional Italian specialty cake made from candied fruit, lemon zest and raisins.

Item # 4400362 Vendor Item Code: 494

Pack/Size: 12/2LB

PANDORO A tender, delicate specialty cake made according to the classic Italian recipe. A soft mixture, fragrant and light, exquisitely leavened, rich in eggs and butter. The sweet symbol of Italian festivities.

Item # 4400366 Vendor Item Code: 38 NEW

Pack/Size: 12/750GR

PANDORO

WRAPPED IN RED OR GOLD FOIL

A tender, delicate specialty cake made according to the classic Italian recipe. A soft mixture, fragrant and light, exquisitely leavened, rich in eggs and butter. The sweet symbol of Italian festivities.

Item # 4401343 Vendor Item Code: 1100 Pack/Size: 6/1000GR

PANETTONE

W/ DARK CHOCOLATE CHIPS FILLED WITH CHOCOLATE CREAM The classic recipe reinterpreted by Valentino. The soft dough is rich in dark chocolate chips and filled with a delicious chocolate cream.

Item # 4401339 Vendor Item Code: 2168

Pack/Size: 12/750GR

PANETTONE

FILLED WITH CHOCOLATE CREAM AND PASTICCERA CREAM The classic recipe reinterpreted by Valentino. The soft dough is filled with a delicious chocolate cream and pasticerra cream.

Item # 4401341 Vendor Item Code: 2167

Pack/Size: 12/750GR

NEW

PANETTONE FARCITO

FILLED WITH COFFEE CREAM AND MILK CREAM

A soft mixture, fragrant, exquisitely leavened, rich in eggs and butter filled coffee cream and milk cream Item # 4400367 Vendor Item Code: 1830 NEW

Pack/Size: 12/500GR

MINI PANDORO

A tender, delicate specialty cake made according to the classic Italian recipe. A soft mixture, fragrant and light, exquisitely leavened, rich in eggs and butter. The sweet symbol of Italian festivities.

Item # 4401344

Vendor Item Code: 485 NEW

Pack/Size: 30/85GR

MINI PANDORO Mini Italian specialty cake.

Item # 4401345

Vendor Item Code: 1455

Pack/Size: 30/60GR

MINI PANETTONE-CLASSICO Mini Italian Specialty Cake display.

The traditional recipe with raisins and orange cubes Item # 4400364 Vendor Item Code: 1517 NEW

Pack/Size: 60/100GR

TORRONI ARTIGIANALI Hand made soft nougat candy, assorted display.

Item # 4401346 Vendor Item Code: 1020V

NEW

Pack/Size: 4/25-35oz

MOSTACCIOLI TENERI Traditional, diamond-shaped, chocolate-covered cookies made with candied fruits, spices and powered cocoa.

Item # 4401347 Vendor Item Code: 17 Pack/Size: 10/400GR

PANETTONE WITH ALMOND CRUST

Panettone classic rich in butter, raisins and candied fruits covered with a crunchy almond crust in a fancy hat box with elegant ribbons and Christmas decoration.

Item # 4401314 Vendor Item Code: 454

Pack/Size: 2/2LB

PANETTONE WITH DARK CHOCOLATE AND AMARENA CHERRIES

This panettone is made with the traditional recipe. The care taken in the selection of the ingredients makes this dough soft and delicate, rich in fine dark chocolate pieces and amarena cherries.

Packaged in an elegant hat box.

Item # 4401316 Vendor Item Code: 2254

Pack/Size: 2/2LB

PANETTONE

WITH DARK CHOCOLATE PIECES This panettone is made with the traditional recipe. The care taken in the selection of the ingredients makes this dough soft and delicate, rich in fine dark chocolate pieces. Packaged in an elegant hat box.

Item # 4401315 Vendor Item Code: 1153 Pack/Size: 2/2LB

PANETTONE

WITH DARK CHOCOLATE PIECES & PEAR CUBES This panettone is made with the traditional recipe. The care taken in the selection of the ingredients makes this dough soft and delicate, rich in fine dark chocolate pieces and candied pear pieces. Packaged in an elegant hat box.

Item # 4401330

Vendor Item Code: 1137

Pack/Size: 2/2LB

PANETTONE WITH MANDARIN CREAM

This panettone is made with the traditional recipe. The care taken in the selection of the ingredients makes this dough soft and delicate, with orange cubes and filled with a fragrant mandarin cream.

Packaged in an elegant hat box.

Item # 4401332 Vendor Item Code: 2256 Pack/Size: 2/2LB

PANETTONE

FILLED WITH PISTACHIO CREAM

Panettone with a fragrant and scented dough rich in butter and eggs characterized by an exclusive taste of pistachio cream, packaged in a festive box.

Item # 4401340 Vendor Item Code: 1563 Pack/Size: 6/750GR

NEW

PANETTONE

FILLED WITH PISTACHIO CREAM Panettone with a fragrant and scented dough rich in butter and eggs characterized by an exclusive taste of pistachio cream, packaged in a hat box.

Item # 4401348 Vendor Item Code: 2787 Pack/Size: 2/2lbs

PANETTONE

WITH RAISIN AND CANDIED FRUITS IN HAT BOX

Item # 4401319 Vendor Item Code: 2246 Pack/Size: 2/2LB

Item # 4401333 Vendor Item Code: 2623 Pack/Size: 2/2LB

Item # 4401318 Vendor Item Code: 1142 Pack/Size: 2/2LB

Item # 4401317 Vendor Item Code: 2248 Pack/Size: 2/2LB

PANETTONE CLASSICO WITH RAISINS AND ORANGE CUBES

The original classic Italian cake, made from a traditional recipe.

Characterized by a fragrant and scented dough, rich in butter, eggs raisins and candied fruit. Wrapped in organza foil.

Item # 4401324 Vendor Item Code: 786

Pack/Size: 2/2LB

PANETTONE

WITH PEAR AND DARK CHOCOLATE CHIPS The classic recipe reinterpreted by Valentino. The soft dough is filled with a rich dark chocolate chips and pear.

Item # 4401342 Vendor Item Code: 2620

Pack/Size: 2/2LB

PANETTONE

WITH DARK CHOCOLATE CHIPS Panettone with a fragrant and scented dough rich in butter and eggs, characterized by the exclusive taste of dark chocolate chips.

Satin foil hand wrapped enriched by ribbons.

Item # 4401334 Vendor Item Code: 544 Pack/Size: 4/2LB

PANETTONE

WITH RAISINS AND FRUIT OF THE FOREST Panettone with a fragrant and scented dough rich in butter and eggs, characterized by the exclusive taste of fruit of the forest and sultan raisins. Satin foil hand wrapped enriched by ribbons.

Item # 4401335 Vendor Item Code: 868

Pack/Size: 4/2LB

PANETTONE

WITH RAISINS AND APRICOT Panettone with a fragrant and scented dough rich in butter and eggs, characterized by the exclusive taste of candied apricot and sultan raisins. Satin foil hand wrapped enriched by ribbons.

Item # 4401336 Vendor Item Code: 994 Pack/Size: 4/2LB

PANETTONE

WITH DARK CHOCOLATE PIECES & PEAR Panettone with a fragrant and scented dough rich in butter and eggs, characterized by the exclusive taste of dark chocolate chips with candied pear pieces. Satin foil hand wrapped enriched by ribbons.

Item # 4401337

Vendor Item Code: 999

Pack/Size: 4/2LB

PANETTONE CLASSICO WITH RAISINS AND ORANGE CUBES

The original classic Italian cake, made from a traditional recipe.

Characterized by a fragrant and scented dough, rich in butter, eggs raisins and candied fruit. Wrapped in a TNT bag.

Item # 4401326 Vendor Item Code: 1676

Pack/Size: 2/2LB

PANETTONE

WITH DARK CHOCOLATE PIECES AND AMARENA CHERRIES This panettone is made with the traditional recipe. The care taken in the selection of the ingredients makes this dough soft and delicate, rich in fine dark chocolate pieces and amarena cherries. Wrapped in an elegant cotton bag.

Item # 4401327 Vendor Item Code: 1561

Pack/Size: 2/2LB

PANETTONE

WITH RAISINS AND FRUIT OF THE FOREST Panettone with a fragrant and scented dough rich in butter and eggs, characterized by the exclusive taste of fruit of the forest and sultan raisins. Satin foil hand wrapped enriched by ribbons.

Item # 4401321

Vendor Item Code: 900

Pack/Size: 2/2LB

Tiramisu Tray Item# 4400770 Pack/Size: 1/2ct

Sfogliatelle Large (4.58oz) Item# 4402550 Pack/Size: 1/24ct Small (2.11oz) Item# 4402551 Pack/Size: 1/48ct

The Last Bite // 127

The Last Bite // 128

grab & go

L’ARTIGIANO GELATO is quality, craftsmanship, tradition, u nique flavor, but it is also in novation in the world of making flavors and products. This is why years of research gave birth to a practical and original solution to make the real Italian Gelato.

12/4.2oz

made with fresh fruit · all natural

made with fresh milk · non gmo

NEW DISPLAYS

AVAILABLE

PALERMO BAKERY

NEW TASTY

FLAVORS

Item#4401991

Item#4401985

Item#4401979

Item#4401997

3DISPLAY TIER

Holds 18ct Displays Item#5802054

About Our Cannoli Shells & Cream

D’Agostino cannoli shells are carefully hand crafted from all natural ingredients. Our specialty dough is made of a precise mix of simple, quality ingredients, including only flour, sugar, palm oil, vanilla, cocoa, salt, and water. We begin by sheeting the dough, allowing it to break down and blend. Thousands of layers are created in this way and then each cannoli is carefully hand rolled with skill and attention. The resulting roll is fried in palm oil for 2 minutes to create our golden, crispy shells. The final product is a beautiful cannoli shell which is smooth, dense and non-greasy. Additionally, our shells have an impressive shelf life of one year.

Available sizes: Large & Mini. Large are 30 grams and 6 inches long, Mini are 14 grams and 3 inches long. Mini cannoli shells are available with the ends dipped in rich dark chocolate, milk chocolate, white chocolate and dark chocolate pistachio creating a delectable variety of options available to you. We take pride in our sweet assortment of hand dipped shells. All shells are hand packaged to preserve their freshness and maximize quality. We guarantee against breakage.

Our superior cannoli cream is truly one of a kind. Imported from Sicily, the cream is made of a traditional blend of the finest ricotta cheese made from pasteurized sheep milk, sugar, salt, vanilla, and optional chocolate chips. The sheep’s milk gives it its unique flavor and the cream is mixed to perfection. ***Cannoli Shells have a shelf life of one year. ***Cannoli shells filled and maintained in refrigerator can last up to 48 hours.

Mini Cannoli Shell 3"

ITEM# 4408165 1/120ct

Hand Made

Cannoli Cream with Chocolate Chips

Large Cannoli Shell 6"

ITEM# 4408164 1/48ct

ITEM# 0902251 4/1.5lb piping bags

Ricotta Sugared Bucket

ITEM# 0900041 1/26.5lb

The Last Bite // 131

Does your coffee DO IT ALL?

DRIVE TRAFFIC WITH EASE A N D F R E S H LY B R E W E D TA S T E

DELIGHT CUSTOMERS AT THE TOUCH OF A BUTTON. From a wide variety of well-loved premium beverages and brands, to consistency in every cup, there’s a Keurig® brewing system perfect for your operation and those you serve.

Start selling every cup you brew. Call 866-464-2210 © Keurig Green Mountain, Inc. 2017. All Rights Reserved.

or visit Commercial.Keurig.com.

Coffee Flavors

#5610001

#5610008

#5610007

#5610004

#5610003

#5610005

#5610009

#5610002

#5610006

Other Offerings

#5610010

#5610000

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#5610011

Welcome to the Best Desserts in the Business

TOASTED ALMOND

TIRAMISU

2/ 4.25 lb. trays Item #4400665

2/ 4.25 lb. trays Item #4400663

Flourless (Gluten Free) Cake 2/10” (14 pre-cut slices) Item #4401834

BELGIAN CHOCOLATE MOUSSE CUP

BELGIAN CHOCOLATE MOUSSE CAKE

LIMONCELLO MASCARPONE CUP

12/3.5 oz. cups per case Item #4400678

2/10” (14 pre-cut slices) Item #4400777

CHOCOLATE HAZELNUT WITH NUTELLA CAKE 2/10” (14 pre-cut slices) Item #4400809

CANNOLI Cream 4/1.5 lb bags Item–# 4400349 Shells 1/ 48 ct. per case Item - #2100106

LIMONCELLO MASCARPONE 2/10” (14 pre-cut slices) Item #4401782

NY CHEESECAKE 2/10” (16 pre cut slices) Item # 4400776

12/4 oz. cups/case Item #4400105

ITALIAN RAINBOW CAKE 2/10” (14 pre-cut slices)

PUMPKIN PRALINE CHEESECAKE 2/10” (14 pre cut slices) Item #4401833 ***seasonal***

Item #4400117

TIRAMISU CUP 12/ 4 oz. cups per case Item #4400664

ITEM# 9880001

The Last Bite // 135

New Flavors & Displays Now Available Convenient Grab & Go Pack

Item# 3800024

Item# 3800025

Item# 3800023

3TABLE TIER TOP

DISPLAY

Assembled Dimensions 21.5" x 12" x 6.75"

Holds 3, 12ct Displays Item# 8500113

Cocoa Dipped

Hand-made appearance and dipped in cocoa.

2.82 oz Item# 4400143 Pack/Size: 1/48ct

Glazed

Soft and fluffy dough, coated in sugar. As simple as it is delicious.

2.47 oz Item# 4400142 Pack/Size: 1/48ct

Jelly

A delicious filled donut coated with sweet granulated sugar and filled with an irresistible raspberry jelly.

3.1 oz Item# 4405574 Pack/Size: 1/36ct

Pink Strawberry Coated Pink strawberry-coated flavor with white sugar strands on top.

2.12 oz Item# 4400118 Pack/Size: 1/36ct

Caramel Filled

Creamy caramel flavored filling. The white icing on top is decorated with a crunchy caramel flavored topping for eye-appeal and added flavor.

2.58 oz Item# 4405570 Pack/Size: 1/36ct

Cocoa & Hazelnut Soft dough dipped in cocoa and decorated with pieces of hazelnut on top.

2.26 oz Item# 4405576 Pack/Size: 1/24ct

Cocoa & Hazelnut Filled

Soft dough filled with creamy cocoa and hazelnut filling and decorated with thin cocoa stripes.

2.66 oz Item# 4400119 Pack/Size: 1/24ct

Chocolate Danish Bretzel Pastry Exquisite traditional Danish style pastry made with margarine, egg, sugar and a delicious chocolate filling. Its artisan appearance, almond and sugar decoration, as well as the many different ways of presentation, will surely attract all those with a sweet tooth.

Item# 4405573 Pack/Size: 1/32ct

Cocoa & Hazelnut - Long

Soft dough in long format filled with delicious cocoa and hazelnut flavor. Decorated with granulated sugar on top.

3.52 oz Item# 4405575 Pack/Size: 1/24ct

Now available at Ferraro Foods

The Last Bite // 137

For additional information, please contact:

Dawn Fallon David’s Cookies

Description

Cell: 973-945-5568 dawn@davidscookies.com

Chocolate Chip Cookie Lava

Rob Rennar Key Impact Sales

Cell: 973-641-4901 rrennar@kisales.com

Pack Size

Ferraro #

David’s #

24/6.5oz.

4401565

95836

2/10” Cut 14

4401407

81011

2/10” Cut 14

4400783

81209

2/10” Cut 14

4401406

81002

2/10” Cut 12

4400053

81001

24/5.75 oz.

4400070

95831

24/5.1oz.

4400054

95801

David’s Cookies chocolate chip cookie dough surrounds a rich chocolate ganache center. Heat and top with a scoop of vanilla ice cream for the perfect sundae! (Heat & Serve)

Triple Chocolate Cheesecake A rich chocolate cake base is layered with milk chocolate & white chocolate mousse and covered in handcrafted chocolate ganache drizzled with white chocolate.

Monster Cheesecake Standing tall! This delicious New York style cheesecake with a traditional graham cracker crust is the perfect way to end your meal. We suggest two forks – perfect for sharing!

Strawberry Cheesecake A thick layer of luscious strawberry glaze tops our original cheesecake. Add a garnish of fresh strawberries for a year-round flavor favorite! (Pictured: Serving Suggestion)

NY Cheesecake Using the best quality ingredients, we blend cream cheese with fresh eggs and sugar and pour over a graham cracker crust. A cheesecake that makes New York proud!

Individual Chocolate Trilogy

(8 oz. slices!)

Calling all chocolate lovers! Enjoy rich chocolate cake layered with dark chocolate, milk chocolate & white chocolate mousse and finished with dark chocolate curls.

Individual Tuxedo Bombe A rich chocolate cake base is layered with milk chocolate & white chocolate mousse and covered in handcrafted chocolate ganache drizzled with white chocolate.

Manufactured By David’s Cookies - foodservice.davidscookies.com | Ph: 973.227.2800

EDITION TWELVE