The Last Bite: Edition 24

Customer

Roma Sausage

Deli

Enzo’s NY Square Pizza

Danny’s Pizza Pizzazz

Contents

Safety

Page

Employee Spotlight Page

Holiday Dessert Guide Page

Enhance Your Dessert Menu Page

Pasta

Page

Recipes

Spicy Italian Sausage Pasta Page

Quick & Easy Lasagna Page

Pumpkin Gnocchi Page

Featured

212 Wing Sauce Page

Antica Corte Pepperoni Page

Asti Imported Pasta Page

Bell Harbor Calamari Page

Country Brand Flat Steaks Page

Featured

Hormel

J&J

Kraft Heinz

Marino Frozen Appetizers

Marino Italian Sausage

Pasticceria

Steer Ridge Flat Steaks

The Feast of the

Fishes Page

De Cecco

Eastern

General Mills

Grande Cheese Company

Violife

Vitale Italian Meatballs

Welcome...

To our twenty fourth edition of The Last Bite!

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. You can read more about the Feast of the Seven Fishes on page 50.

Sweets also play an important role during the holiday season. In Northern Italy, one of the most famous holiday sweets is panettone – a cake with candied fruit, chocolate, raisins, and nuts. You can view our Holiday Dessert Guide on page 10.

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:

Best Regards,

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

SAFETY SPOTLIGHT

Darwin Melendez Raul JimenezJohn Wheeler

Ferraro Foods of NJ Napoli Foods

Casa Imports Night Shift CDL DriverInventory Control

Darwin operates the reach machine in a very safe manner and when picking orders he uses proper techniques when bending and selecting cases.

John has excellent attendance. He is conscientious of safety and has been noted to stop any process that may be a safety hazard or issue.

Raul has no accidents or injuries with 6 months of perfect attendance!

Ferraro Foods of MD Class B Driver

Jay assists in training other drivers. He averages a 90%+ scan rate. Safety is evident when you see a spotless truck returned, cab and truck bed. As well as always completing his routes in a timely fashion 5 days a week. He also helps out with backhauls and jockeying trucks for service. Jay also keeps us updated with traffic jams and such in order to warn other drivers and help keep them safe.

Joseph (Jay) Ehinger

Brad Dubie

Ferraro Foods of FL Inventory Control Clerk

Brad practices safe work habits. He starts his day by showing up prepared - wearing his safety vest and PPE. He completes his Operator’s Checklist to ensure that his equipment is safe to use. If he spots any potential hazards, he corrects them right away. He reports hazardous conditions immediately to his Manager. He is able to perform his duties safely, without compromising performance. Brad’s commitment to safety is commendable

Delco Foods

He not only exhibits all our safety principles on the road as a class A CDL driver but also in the warehouse. Austin frequently helps train new drivers and several times has volunteered to work with our nightshift to support our picking operation and help train them as well.

Ferraro Foods of Long Island

Class A Driver Warehouse Night Selector Class A Driver

Julio Romero has been employed with Ferraro for 2 years and he is a dedicated employee. He always takes the initiative to go above and beyond in his position and is always willing to help others. When it comes to safety, he is always prepared for work by making sure that he has his safety vest, boots and PPE on him at all times.

Ferraro Foods of NC

Sean and James are very safety conscious drivers that exhibit a great attitude every day. They both treat every delivery with professionalism and are able to navigate routes in a timely manner

Austin Schilling Julio Osorio Romero

Sean Hope & James Smith

EMPLOYEE

Title

DOH

BEVERLY

Room

of

Get to know Beverly: Favorite food: “Spaghetti.”

One item you couldn’t live without: “My phone.”

Something most people don’t know about you: “That I like talking and getting to know people.”

What is your favorite Fall activity?

outside and enjoying the sunshine and cooler temperature.”

What do you do in your free time? “Spend time with my family.” What do you like best about working at Ferraro Foods?

“The people.”

Title

JOHN BITTLINGMEYER

Transportation Supervisor

Location: FF of Long Island

DOH

Get to know John: Favorite food: “Steak.”

One item you couldn’t live without:

My family.”

Something most people don’t know about you: “I am obsessed with my Granddaughters.”

What is your favorite Fall activity?

Watching the New York Giants.”

What do you do in your free time?

Watch the NY Giants and NY Mets.”

What do you like best about working at Ferraro Foods?

The excitement, it is never boring, for the most part everyone works together.”

DAVID

Title: Infrastructure Support Lead

Location

FF of New Jersey

Get to know David:

Favorite food: “A juicy burger and sweet potato fries.”

One item you couldn’t live without: “My phone. I have way to many family and friends that I communicate with all the time.”

Something most people don’t know about you: “That I have 3 adult children ages 33 – 35. 2 daughters and a son.”

What is your favorite Fall activity?

“

Watching Football all season. I am a huge Washington Commanders fan.”

What do you do in your free time?

“I like staying in shape so I am usually at the gym or out with my youngest son coaching his teams in a variety of sports.”

What do you like best about working at Ferraro Foods?

“The people. Everyone that I have come in contact with has made my transition to Ferraro Foods smooth and enjoyable to work with.”

DOUG DEARDORFF

Title: VP of Operations

Foods

Get to know Doug:

Favorite food: Pizza (of course!)

One item you couldn’t live without: “My wife would say it’s my phone. I would say it’s her and my son. She would still say my phone.”

What is your favorite Fall activity? “Watching the Chicago Cubs not being in the playoffs and watching the Chicago Bears rip my heart out week after week.”

Something most people don’t know about you: “I went to college for radio and tv marketing, sales, and management. Ended up getting into food operations management by getting my CDL and driving an ice delivery truck in the Summers and for a year after I graduated.”

What do you do in your free time?

“I enjoy cooking, fishing, camping, boating, and coaching my son in various sports.”

What do you like best about working at Delco Foods?

“The freedom to make decisions independently and quickly yet the support of many people that comes from being part of a larger company.”

E S S E R T G U I D E

CARROT

ITEM#

4400320 CAKE CARROT PASTICCERIA SAPORI

CAKE CARROT SWEET STREET

NYE CT MD NC FL

SLICE

SLICE

7800657 CAKE CARROT GOURMET 2/96 OZ

2108508 CAKE CARROT PERSUASION DAVID’S 2/28 PC

CHOCOLATE

ITEM#

4401014 CAKE CHOC BINDI 14 SLICE

4400730 CAKE CHOC FONDANT BINDI

4404445 CAKE CHOC FUDGE OLD FASHIONED BINDI

SLICE

SLICE

4405558 CAKE CHOC TEMPTATION BINDI 12 SLICE

4401827 CAKE CHOC LOVIN SPOON SWEET STREET 4/14 SLICE

7800664 CAKE CHOC TEMPTATION DIANNE’S 2/96 OZ

4400055 CAKE CHOCOLATE LAVA ANNIE’S 24/4 OZ

4400054 CAKE CHOC TUXEDO BOMBE ANNIE’S 4OZ 24/4 OZ

4400211 CAKE CHOCOLATE MOUSSE PASTICCERIA 2/12 SLICE

9860008 CAKE CHOCOLATE MOUSSE 10SL 4/85 OZ

2108500 CAKE CHOCOLATE MOUSSE 14 SLICE

4400777 CAKE BELGIAN CHOC. MOUSSE 2/10 SLICE

2108509 CAKE CHOCOLATE OVERLOAD PREMIER 2/14 SLICE

4401813 CAKE MOLTEN CHOC SWEET ST 5 OZ 4/9 CT

2108509 CAKE CHOCOLATE OVERLOAD PREMIER 2/14 SLICE

4400350 CAKE TRIPLE CHOC MOUSSE BINDI 1 CT

7801027 CAKE TRIPLE CHOC TIGER 12X16 2/175 oz

4409060 CAKE CHOC LAYERED 9” SARA LEE 4/53 OZ

2108805 CAKE CHOCOLATE 5 HIGH SWEET STREET 2/14 SLICE

4401586 CAKE MISSISSIPPI MUD 14SL 14 SLICE

RED VELVET

ITEM#

4400145 CAKE RED VELVET 12 SLC PASTICCERIA 2/12 SLICE

CAKE RED VELVET BINDI 14 SLICE

NJ NYE CT MD NC FL

NYE CT MD NC FL

NYE CT MD NC FL

2108503 CAKE LEMONCELLO

4401782 CAKE LIMONCELLO MASCR 10”

4401961 CAKE LEMON CREAM ITALIAN

4400253 CAKE LIMONCELLO 12 SLC PASTICCERIA SAPOR

4400204 CAKE LEMON BERRY MARSCAPONE 12 SLC

PEANUT BUTTER

ITEM#

4400252 CAKE PEANUT BUTTER PASTICCERIA SA

1630404 CAKE PEANUT BUTTER EXPL DAVID’S

2108506 CAKE PEANUT BUTTER MILE HIGH EXPLOSION

TIRAMISU

ITEM# DESCRIPTION

SLICE

NYE CT MD NC

SLICE

CT

NYE CT MD NC

2108504 TIRAMASU TRAY 2/CNT BROOKLYN 2/4.25 LB

4400658 TIRAMISU CUP BINDI 1/12 CT

2108006 TIRAMISU CUPS 12/CS 1/14 CT

4400653 TIRAMISU TRAY LADYFINGERS BINDI

4400770 TIRAMISU TRAY VITALE

MISCELLANEOUS

ITEM# DESCRIPTION

4400117 TASTE IT CAKE ITLN RAINBOW 10” SLICED

LB

2108501 CAKE KEY LIME PIE 14CT 14 SLICE

4408181 CAKE MINI W/ RICOTTA & TOASTED ALMONDS 12/3.5 OZ

4408180 CAKE MINI WITH RICOTTA & CHOP PISTACHIOS 12/3.5 OZ

4400198 CAKE OREO MOUSSE 12 SLC PASTICCERIA 2/12 SLICE

4400665 CAKE TOASTED ALMOND CREAM TASTE IT 1/2 CT

NYE CT MD NC FL

NEW YORK BINDI

CHEESECAKE NY 10” 14SL DAVIDS

CHEESECAKE NY 14SL SWT ST

NY SINGLE SERVE

NY STYLE 14SL

NY STYLE LRG GRHM

SLC

CHEESECAKE STRAWBERRY GRHM 12 SLC

CHEESECAKE STRAWBERRY SWIRL SINGLE SERVE

CHEESECAKE STRAWBERRY VANILLA PASTICCERI

CHEESECAKE RASPBERRY

CHEESECAKE ASSORTED BERRY PASTICCERIA SA

CHOCOLATE

ITEM#

CHEESECAKE CHOCOLATE CHIP 12 SLC PASTICC

CHEESECAKE CHOCOLATE GANACHE BINDI

CHEESECAKE ROCHER W/HZLNUT & NTLLA 12SLC

CONES 113 CONE AUNT

SLICED

NYE CT MD NC

MD

4400263 COOKIE CHOC CHIP 2OZ THAW & SERVE

COOKIE CHOC CHIP CHUNKY IW

COOKIE DOUGH CHOC CHIP 1.5OZ DAVIDS

COOKIE DOUGH CHOC CHIP 2OZ DAVID’S

COOKIE DOUGH CHOC CHNK XXL PLATINUM

COOKIE DOUGH CHOCOLATE CHIP 2 OZ

COOKIE DOUGH CHOCOLATE CHIP EDIBLE IP

COOKIE DOUGH EDIBLE CHOC CHUNK

COOKIE DOUGH TRIPLE CHOC DAVIDS DECADENT

DOUGH COOKIE CHOC CHIP DAVIDS

DOUGH COOKIE CHOCOLATE CHIP GOURMET

COOKIES CHOCOLATE CHIP W/TRAY

ITEM#

4400040 COOKIE DOUGH OATMEAL RAISIN DAVIDS

COOKIE DOUGH SUGAR DAVIDS

ITEM#

COOKIE DOUGH WHITE MAC DAVIDS 1.5OZ

COOKIE MACADAMIA 2OZ THAW & SERVE

COOKIE REESES PEANUT BUTTER DECADENT

NYE CT MD NC FL

NYE CT MD NC FL

NYE CT MD NC FL

CREAM

7800627 CANNOLI CREAM

CANNOLI CREAM #302

CANNOLI CREAM CHOC VITALE

CANNOLI CREAM W/ CHOC CHIPS

SHELLS

ITEM# DESCRIPTION

4400255 CANNOLI SHELL LARGE

4408153 CANNOLI SHELL LARGE

CANNOLI SHELL LARGE

TRADITIONAL

4408175 CANNOLI SHELL LARGE CHOCOLATE INSIDE

7800759 CANNOLI SHELL MINI

CANNOLI SHELL MINI CHOCO

3”

CANNOLI SHELL MINI DEEP CHOCO/PISTACH 3”

4400702 CANNOLI SHELLS CHOC LARGE HAND ROLL MARI

CT

CT

CT

CT

4400750 CANNOLI SHELLS CHOC MINI MARINO HANDROLL 120 CT

4400799 CANNOLI SHELLS LARGE HAND ROLLED

4400700 CANNOLI SHELLS LARGE HAND ROLLED MARINO

4408162 CANNOLI SHELLS MINI

IMPORTED

4400701 CANNOLI SHELLS SM/MINI HAND ROLLED MARIN

CT

CT

CT

CT

CT MD

NYE CT MD NC FL

ITEM# DESCRIPTION

SIZE

4400230 GELATO AMARENA VANILLA CHERRY 1.25GAL

4400248 GELATO BANANTELLA 1.25GAL

4400244 GELATO CAFE MACCHIATO 1.25GAL

4400245 GELATO CHOCOLATE * 1.25GAL 4401038 GELATO COOKIES & CREAM 1.25GAL

4400238 GELATO HAZELNUT 1.25GAL

4400239 GELATO NUTELLA 1.25GAL 4400237 GELATO PISTACHIO 1.25GAL 4400226 GELATO SORBET MANGO 1.25GAL

4400225 GELATO SORBET SICILIAN LEMON 1.25GAL 4400243 GELATO SPUMONI 1.25GAL 4400242 GELATO STRACCIATELLA 1.25GAL

4400246 GELATO STRAWBERRY * 1.25GAL 4400240 GELATO VANILLA 1.25GAL

TO-GO’S

ITEM# DESCRIPTION SIZE

4400197 GELATO AMARENA CHERRY VANILLA +* 12/4.2 OZ

4400195 GELATO CAFE MACCHIATO + 12/4.2 OZ

4400215 GELATO CHOCOLATE + 12/4.2 OZ

4400149 GELATO CHOCOTELLA +* 12/4.2 OZ

4400148 GELATO HAZELNUT +* 12/4.2 OZ

4400147 GELATO PISTACHIO +* 12/4.2 OZ

4400196 GELATO SICILIAN LEMON 12/4.2 OZ

4400177 GELATO VANILLA +* 12/4.2 OZ

PINTS

ITEM# DESCRIPTION SIZE

4401043 GELATO CHOCOLATE PINTS 8/16 OZ

4401042 GELATO CHOCOTELLA PINTS 8/16 OZ

4401048 GELATO COOKIES & CREAM PINTS 8/16 OZ

4401049 GELATO HAZELNUT PINTS 8/16 OZ

4401058 GELATO PISTACHIO PINTS 8/16 OZ

4401056 GELATO VANILLA PINTS 8/16 OZ

ALL ITEMS AVAILABLE OUT OF NJ * ITEM AVAILABLE OUT OF MD + ITEM AVAILABLE OUT OF LONG ISLAND

VILLA DOLCE

ITEM# DESCRIPTION SIZE

4400202

ARGENTINE SEA SLT CARAMEL 5 LTR

4400168 BANANA DULCE DE LECHE 5 LTR

4400164 BELGIAN DARK CHOCOLATE 5 LTR

4400165 COFFEE CHOCO CHIP 5 LTR

4400162 LEMON PIE 5 LTR

4400155 MADAGASCAR VANILLA BEAN 5 LTR

4400161 PIEDMONTE HZLNT CHOCO CRUNCH 5 LTR

4400220 SPUMONI

LTR

4400158 STRACCIATELLA ITLN CHOC CHIP 5 LTR

4400219 STRAWBERRY CHEESECAKE

LTR

4400156 TIRAMISU 5 LTR

4400163 TRAD COOKIES & CREAM 5 LTR

AVAILABLE IN NC DISTRIBUTION CENTER

E N H A N C E Y O U R

Dessert Menu

F O R T H E S E A S O N

A great way to increase average customer spend is to promote and enhance your dessert menu. With 41% of consumers eating dessert after a meal at least once a week,¹ foodservice operations should always offer dessert. Around the holidays, customers are more likely to indulge and treat themselves. Take advantage of this time by offering a menu that offers variety as well as high profit margins. As you cut back on your inventory in order to control costs, you can use products in several different ways by customizing them for a limited time seasonal menu.

Below are some of our pre-made dessert you can easily customize for holiday LTOs:

CheesecakesNY Cheesecake 10’’ 14SL (Ferraro# 4400053)

Brownies Brownie Chocolate Chip Davids (Ferraro# 4400047)

Cannoli Cannoli Shells Large Hand Rolled (Ferraro# 4400700), Cannoli Cream w/ Chocolate Chips (Ferraro# 4400344)

CookiesChocolate Chip 2oz. Thaw & Serve (Ferraro# 4400263)

Using Seasonal Flavors

Offer variety and create a unique dining opportunity that revolves around the season. Some in season flavors to include are pumpkin, berries, peppermint, cinnamon and apples. Customers are more likely to try your dessert if it is a limited time or seasonal offer.

Garnish for Presentation

Garnish pre-made desserts with sauces, syrups, whipped cream, powdered sugar, fruit or nuts. Play up the season’s flavors by adding a cinnamon or peppermint stick to your plate. This will add perceived value and create something truly unique without taking too much time and effort.

Here are some Ferraro items you can use to be creative with on your dessert:

Pecans- Fancy Medium Pecan Nut Pieces (Ferraro# 120137)

Powdered Sugar- Confectioners Sugar Domino (Ferraro# 120592)

Cinnamon Sugar (Ferraro# 2000208)

Caramel Topping (Ferraro# 5050688)

Raspberry Topping (Ferraro# 5050687)

Blueberry Topping (Ferraro# 5050689)

A Treat to Go

Individually package your limited time holiday themed dessert for takeout and strategically keep it by check out. Ideally your container would be clear in order to see what’s inside! This is a great opportunity to make a sale on an impulse buy. According to a Technomic report, consumers say that more than half of their dessert purchases are impulse-based. It also found that 64% of consumers who rarely or never eat dessert say it’s because they are usually too full from their meal.¹ Make sure to remind them if they say they are too full that to-go options are available.

Ideas & Inspiration

Cinnamon Apple Cheesecake

Thinly sliced apples on a plain NY style cheesecake with cinnamon sugar on top.

Jolly & Bright Brownie a la Mode

A dollop of whipped cream or ice cream on a premade chocolate chip brownie that was warmed in the microwave right before serving. Add some berries like blueberries and raspberries.

Holiday Cannoli

Add some red and green sprinkles (or whichever color you feel is relevant) in the cream or attached to a chocolate shell around the edges.

Cannoli Shells & Cream

Ca r r y- O u t S olution s with

n d

v

d

y Wrap

convenience and safet y for you and your customers

Rainbow Cake Slice

Cake Slices

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

Chocolate Overload Cake Slice

Four rich, dark chocolate, melt in your-mouth cake layers are stacked

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

Brownies

Chocolate Chip Brownie

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

Gluten Free Chocolate Chip Brownie

Fully baked, gluten-free, nut free, dairy-free, trans fat free individually wrapped and labeled un iced brownie

Cheesecake

Individually Packaged NY Cheesecake - Single Ser ve

ct 95620

ct. 95621

oz 23310

oz 76030

crust 18/4.4 oz. 11320

Individually Packaged Strawberr y Swirl - Single Ser ve

York style cheesecake resting on a graham crust 18/4.4 oz. 11321

Individually Packaged Tur tle Cheesecake - Single Ser ve

on a delicious chocolate graham crust, our rich, cool cream cheese based cheesecake is topped with chocolate chips and pecan pieces

Edible Cookie Dough

Edible Chocolate Chip Cookie Dough

Using some of the key ingredients from David’s famous chocolate chip cookie, this creamy edible dough is packed full of chocolate chips It’s

delicious you’ll want to

spoon (and cup)

more information, contac

Rennar

eyI mpact

Fallon, David’s Cook

mpact Sales & Systems, I nc

isales.com

isales.com

ies.com

oz. 11322

oz. 52611

ROMA SAUSAGE & DELI

History:

In December 1999, Roma Sausage & Deli opened our first location on Bleecker Street in East Utica. Owner and Operator Steve Broccoli Sr. began by making family recipes of homemade Italian Sausage, Wine and Cheese Sicilian Sausage and Italian Meatballs. Many Italian Specialty Items, Imported Italian Meats and Cheeses, like those found in “Little Italy” NYC were also added. As Steve’s vision for Roma Sausage broadened, in 2001, the business expanded to include a bakery, we introduced homemade Italian baked goods, Italian bread, sausage rolls and everyone’s favorite item, Roma’s famous tomato pie.

What is the most popular item on the menu?

Our most loved item is our tomato pie. Our tomato pie is prepared from the highest quality ingredients. Our crust is nice and crunchy with the perfect thickness in the middle of the pie. An incredible layer of our delicious specially made tomato sauce is lavishly layered on top. Every slice is then generously covered with our mix of imported Romano and Parmesan cheeses making each pie heavenly.

What do you enjoy most about owning/operating your deli?

Over the past 23 years, we have enjoyed serving the community, bringing old world Italian specialty items right here in the Mohawk Valley. We are so appreciative of our loyal customers; without them we would not be in business.

What sets your deli apart from the competition?

Old world Italian charm and only the best ingredients are used in all of our handcrafted products. There are no substitutions or shortcut, we are devoted to exceeding our customers’ expectations.

Any advice for other Restaurant owners?

The best tip for new business owners in general is to immerse oneself in the business. Business ownership is not a 9-5 job. Steve worked 70–80 hours a week for the first 15 years or more. You must be motivated to invest the time necessary to achieve your goals.

Any additional information you would like to add:

Some of our most memorable events include, participating in the annual Tomato Pie Day, a contest to award the best tomato pie in the area, we loved show-casing our unique tomato pie as well as our other specialty items, sausage, meatballs and our Italian bread.

A few years ago, we were featured in saveur.com, a wonderful article highlighting Roma’s tomato pie.

We are also a favorite in the annual Best of the Best contest.

Lastly, giving back to our community is important to us, we generously donate to many community events, charitable organization, and benefits held throughout the area.

Our ready-made Italian dessert collection has you covered from morning to midnight . From breakfast bites to after-dinner indulgences, and everything in between, Bindi brings you the best quality since 1946.

1 4 f l u i d o u n c e ) c a n d i c e d t o m a t o e s w i t h j u i c e s

1 / 2 c u p h e a v y / w h i p p i n g c r e a m

S a l t & p e p p e r t o t a s t e l a r g e l e a v e s b a s i l s l i c e d / t o r n i n t o s m a l l p i e c e s

F r e s h l y g r a t e d p a r m e s a n c h e e s e t o t a s t e

D i r e c t i o n s :

B r i n g a l a r g e p o t o f s a l t e d w a t e r t o a b o i l . C o o k p a s t a a l d e n t e .

T a k e t h e s a u s a g e m e a t o u t o f t h e c a s i n g s a n d c r u m b l e i t i n t o a d e e p s k i l l e t . C o o k i t f o r a b o u t 5 m i n u t e s , s t i r r i n g o c c a s i o n a l l y , o v e r m e d i u m h i g h h e a t u n t i l b r o w n e d . O n c e t h e s a u s a g e i s b r o w n e d , t a k e i t o u t o f t h e p a n a n d s e t i t a s i d e . D r a i n t h e f a t . A d d t h e g a r l i c , f o l l o w e d b y t h e c h i c k e n b r o t h t o t h e s k i l l e t . S p r i n k l e t h e f l o u r i n . W h i s k i t u n t i l t h e f l o u r h a s d i s s o l v e d , a n d s c r a p e a n y b r o w n e d b i t s f r o m t h e b o t t o m o f t h e p a n . C o o k t h i s m i x t u r e u n t i l i t ' s s i g n i f i c a n t l y r e d u c e d .

A d d i n t h e t o m a t o e s , c r e a m , a n d t h e s a u s a g e m e a t . C o o k t h e s a u c e f o r a f e w m o r e m i n u t e s u n t i l i t ' s t h i c k e n e d . S e a s o n w i t h s a l t & p e p p e r a s n e e d e d J u s t p r i o r t o s e r v i n g , a d d i n t h e t o r n b a s i l l e a v e s a n d t h e n t o s s w i t h t h e d r a i n e d p a s t a . S e r v e w i t h f r e s h l y g r a t e d p a r m e s a n c h e e s e

PASTA

Pasta Was First Eaten in China

Sure, Italy is hailed as the pasta capital of the world, but did you know that the first reports of pasta was in China, not in Italy. These reports date go way back in history, with the first reports of individuals eating pasta comes as early as 5,000 BC.

We Can All Thank Thomas Jefferson for Pasta in America

Did you know that among all of his big accomplishments that Thomas Jefferson was the first person to bring pasta to America? He did this back in 1789. While many people surely know him as being the third president of the United States, we may forever know Thomas Jefferson as the reason we get to enjoy pasta here in the U.S.

There Are More Shapes Than You Think

We all know some of the basic pasta shapes, such as spaghetti, Fettucini and lasagna, but if you know that there are actually 600 different shapes of pasta? This data comes from the International Pasta Organization, so it must be true!

Spaghetti is the Most Popular Noodle in America

According to studies, spaghetti is the favorite pasta for Americans. Second place is penne and then it is rotini.

Italians Eat More Pasta Than You Thought

It should come as no surprise, that Italy consumes more pasta than any other country. However, you may be surprised to find just how much pasta this country eats. While Italy may not be the biggest country in the world, according to the International Pasta Organization, if Italians ate all of their pasta in spaghetti, in a single year, they would eat 600 million kilometers of this noodle. How much is that?

Enough spaghetti to wrap around the globe 15,000 times.

e a t o v e n t o 3

. M i x r i c o t t a c h e e s e

n d e g g u n t i l w e l l b l e n d e d L a y e r

o t t o m o f 1 3 x 1 0 i n c h b a k i n g p a n w i t h s a u c e . P l a c e 1 p a s t a s h e e t , 1 / 3 o f r i c o t t a m i x t u r e 1 / 3 o f m o z z a r e l l a c h e e s e , s p r i n k l e w i t h R o m a n o c h e e s e . R e p e a t l a y e r s t w i c e . T o p w i t h p a s t a s h e e t , s a u c e , a n d m o z z a r e l l a C o v e r w i t h f o i l B a k e 4 5 m i n u t e s , l e t s t a n d 1 5 m i n u t e s b e f o r e s e r v i n g

PUMPKIN GNOCCHI

Y o u ' l l n e e d :

1 6 o z M a r i n o g n o c c h i

1 T b s p o l i v e o i l

2 T b s p s a g e t o r n i n t o s t r i p s

2 c l o v e s g a r l i c m i n c e d

1 / 2 c u p d r y w h i t e w i n e

1 c u p p u m p k i n p u r e e

1 c u p h e a v y c r e a m

1 / 2 c u p c h i c k e n b r o t h

P i n c h o f n u t m e g

1 2 o z d i c e d p a n c e t t a , c o o k e d u n t i l c r i s p

3 T b s p b r o w n e d b u t t e r

1 / 2 c u p s h a v e d p a r m e s a n c h e e s e

D i r e c t i o n s :

H e a t a l a r g e s a u t e p a n a n d o l i v e o i l o v e r m e d i u m h e a t . A d d s a g e l e a v e s a n d f r y u n t i l f r a g r a n t a n d l i g h t l y g o l d e n i n c o l o r . A d d t h e g a r l i c a n d c o o k , f r e q u e n t l y s t i r r i n g f o r a b o u t 1 t o 2 m i n u t e s , u n t i l t e n d e r b u t n o t b r o w n e d . A d d w h i t e w i n e , d e g l a z e p a n a n d s i m m e r u n t i l w i n e i s r e d u c e d b y 1 / 3 A d d c r e a m , p u m p k i n p u r e e , c h i c k e n b r o t h , a n d n u t m e g , w h i s k t o c o m b i n e . S t i r a n d s i m m e r f o r a b o u t 5 t o 7 m i n u t e s , u n t i l m i x t u r e i s s l i g h t l y t h i c k e n e d . I n a s e p a r a t e s a u c e p a n b r o w n t h e b u t t e r o v e r m e d i u m h e a t A d d g n o c c h i , s t i r r i n g o f t e n u n t i l p l u m p e d a n d s t a r t i n g t o b r o w n , a b o u t 5 m o r e m i n u t e s . T r a n s f e r t o a b o w l . T o s s g n o c c h i a n d p a n c e t t a i n a b o w l L a d l e s a u c e i n t o t h e b a s e o f a s e r v i n g b o w l . A r r a n g e g n o c c h i m i x t u r e o n t o p . G a r n i s h w i t h s h a v e d p a r m e s a n

INTRODUCING FUMELLA

ENZO’S NY SQUARE PIZZA

History:

Vinnie has been working in the pizza industry for 33 years in both New Jersey and in Maryland. He opened Enzo’s in 2021.

What is the most popular item on the menu?

“Our Grandma Brooklyn Pizza, Lobster Ravioli, and Lasagna are among customer favorites,” says Vinnie.

What sets your restaurant apart from the competition?

Vinnie says what sets Enzo’s apart is the fact that they are a family run business. They bring their family pride and traditions into Enzo’s. Everything is cooked from scratch from original family recipes. They only use the highest quality ingredients and an authentic New York Pizza Oven.

Any advice for other restaurant owners? “Love what you do and you’ll never work a day in your life.”

Why work with Ferraro Foods?

Vinnie & Jackie state they enjoy working with Ferraro Foods, “because of their attention to detail, commitment to excellent quality products and an unwavering commitment to customer service.”

How are you involved in your community?

Vinnie and Jackie supports the local Police, Fire, Paramedics and Public/ Private Schools.

Fine Coat

Clear Coat

COOKED

than

Quick Frozen

be used

& beef

well-suited

Every year in the U.S., many people celebrate the Feast of the Seven Fishes on Christmas Eve. Although it is unclear when the dinner became so popular, this celebration is considered one of the most famous Italian traditions. Despite its popularity among Americans, many Italians do not even know about the tradition — or its origin. The country boasts so many differences between the north and south. Each of the 20 regions has a different culinary tradition for the cena della Vigilia, or Christmas Eve dinner. The ancient tradition of eating fish on Christmas Eve dates from the Roman Catholic custom of abstinence from meat and dairy products on the eve of certain holidays, including Christmas. The number seven is rooted back in ancient times and it can be connected to multiple Catholic symbols.

Flash forward to the early 1900s, when the official "Feast of the Seven Fishes" first emerged. ItalianAmerican families rekindled the Old Country's Christmas Eve tradition by preparing a seven-course seafood meal (hence the name of the newly found tradition) that both made them feel close to their homes, while celebrating the sea, a major connection in Italy.

Today, there are no hard-and-fast rules about the preparation of the Feast of the Seven Fishes. Many believe it wouldn't be La Vigilia without baccala (salted cod), calamari, eel, scungilli and smelt. Others add whiting and anchovies to the list. But the biggest sellers at most fish markets are shrimp and squid. Also popular among today's cooks: clams, lobster, salmon, scallops and meaty swordfish, tuna or halibut steaks. Some people cook seven courses; some choose to make 12 (in deference to the 12 apostles). Some just put a bunch of seafood in a stew and call it good. Many families keep their own traditions, but everyone who celebrates can agree: Seafood should be prepared and consumed on Christmas Eve. Preferably with wine

Delicious -- salty and spicy in all the right ways. A nice light way to start the festive meal.

Menu

A Sicilian dish of pasta with sardines and anchovies.

Squid stuffed with breadcrumbs, pecorino, parsley, and oregano is a Feast of the Seven Fishes favorite.

Sautéed Sole Roasted Branzino Lobster Fra Diavolo

Flounder, a close cousin to sole, is a good substitute in this classic yet simple preparation.

Let your shrimp marinade for 30 minutes to 1 hour for lots of garlicky flavor.

Branzino has delicately flavored white flesh. Striped bass or red snapper would also be great prepared this way.

Shrimp Scampi

Rich succulent lobster served over a bed of pasta bathed in spicy fra diavolo sauce.

Dessert

Happy Holidays

Finish up your meal by serving your favorite Italian desserts!

BREADED SHRIMP

B E L L H A R B O R

C A L A M A R I

W e t a k e p r i d e i n b a c k i n g o u r p r o d u c t s w i t h a n u n w a v e r i n g c o m m i t m e n t t o q u a l i t y , v a r i e t y a n d v a l u e .

Gold Label® Brand

Premium Thailand Loligo Squid

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

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

SEVIROLI FOODS,

FAMILY

Italian tradition & excellence

CHEESE BLUE CHEESE WHEEL

In Stock:

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

In Stock:

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

In Stock:

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

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

PARMESAN CHEESE

AGED ASIAGO CHEESE FONTINELLA CHEESE

In Stock:

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

In Stock:

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

In Stock:

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

Cheese Margherita Pasta

Asiago Bruschetta Chicken Sandwich

Country Tuscan Pizza

Menu Inspiration:

Napoli Item# 180528 | 2/22 lb Napoli Item# 180495 | 2/22 lb Napoli Item# 0800418 | 2/22 lb

Nutty, Buttery Flavor Addition Robust and Crumbly

Hard Cheese with Beautiful Melt

DANNY’S PIZZA PIZZAZZ

History:

Danny’s Pizza Pizzazz opened its doors in 2003 and is a family tradition. It offers more than 15 specialty pizzas including the all-time favorite “Pizzazz”. They pride themselves on using only the freshest ingredients that are high quality.

The locals of Franklinville, NJ have come to expect some of the best Italian food from Danny’s Pizza Pizzazz. They have expanded to 4 locations; with the most recent located in Mays Landing. The chain is a family style restaurant with menu items ranging from a wide variety of pastas, pizzas, calzones, burgers, sandwiches, subs, and more.

What is the most popular item on the menu?

He sells the most of his Pizzazz Pizza which is comprised of fresh tomato fillets, olive oil, garlic, basil and topped with mozzarella cheese. The wings are also very popular.

What sets your restaurant apart from the competition?

What makes Danny’s Pizza Pizzazz different is it’s a mom and pop feel with a modern splash. Their pizza is made the old fashion and authentic way. Not only does it offer delicious food, but also offers good service in an exceptionally clean dining environment.

Why work with Ferraro Foods?

He enjoys working with Ferraro because of his great salesman, Donny Farese, who has grown to be a friend of his over the years. He also appreciates the quality of products Ferraro offers.

Any advice for other Restaurant owners?

His advice to other restaurant owners is to not worry about whatever anyone else is doing or saying. He says to concentrate on what you’re doing well and what is working for your business.

Franklinville

1288 Delsea Dr, Franklinville, NJ 08322

(856) 694-4422 pizzazz.franklinville

Millville

1405 Mays Landing Rd, Millville, NJ 08332

(856) 765-5716 pizzazz.millville

Pole Tavern Circle

769 US-40, Monroeville, NJ 08343

(856) 712-2352

poletavern

Mays Landing

1405 Mays Landing Rd, Millville, NJ 08332

(856) 765-5716 pizzazzmayslanding

dannyspizzapizzazz.com

Danny’s Pizza Pizzazz most recently location in Mays Landing, NJ

SIRLOIN

RIBEYE

Beef & Pork

Meatball Bruschetta

Ingredients Directions

24 Domenico Vitale Meatballs,

350° until

1 1/2 lbs. Roma tomatoes, seeded

diced

1 White onion, diced

2 tsp Garlic, minced

6-8 Basil leaves, thinly sliced

1 tsp Salt

1/2 tsp Black pepper, ground

1 tsp Balsamic vinegar

6 tbsp Extra virgin olive oil

2 - 12” French baguettes

2 tbsp Parmesan cheese, grated

• Pre-heat oven to 375° degrees.

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

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

• Top each crostini with a portion of bruschetta and finish with meatballs. Garnish with parmesan cheese.

Veal Saltimbocca

Servings: 4 Prep Time: 20 mins. Cook Time: 20 mins.

1

Pound veal cutlets to 1/8” thickness, if necessary. Sprinkle cutlets with pepper. Sprinkle sliced sage on top of cutlets; cover with prosciutto. Cover cutlets with a piece of parchment or waxed paper; with hand, gently press prosciutto into the cutlets.

2

Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet, prosciutto side down. Cook 2 to 3 minutes or until veal is cooked through, turning once so that prosciutto is on top. Remove cutlets; keep warm. Repeat twice to cook remaining cutlets.

Add wine to skillet; increase heat to medium-high. Cook and stir until slightly syrupy. Stir in any juices released from cutlets; remove from heat. Stir in 1 tablespoon room temperature butter and minced sage. Spoon sauce over cutlets. Top with tomato and cheese. Serve immediately.

INGREDIENTS

1 pound veal leg cutlets

Ferraro# 4000219

1/4 teaspoon ground white pepper

Ferraro# 2000059

1 tablespoon sliced fresh sage

1 teaspoon minced fresh sage

2 ounces thinly sliced prosciutto, cut to fit cutlets

Ferraro# 4600161

1 1/2 tablespoons unsalted butter

Ferraro# 0920163

1/4 cup diced seeded tomato

Ferraro# 0000093

2 ounces shaved Parmesan cheese

Ferraro# 0800163

1/3 cup dry white wine

Ferraro# 5090514

IN STOCK AT FERRARO FOODS

FEATU RED TY SO N® ITEM S

Tyson Pride® Fully Cooked, Mild Breaded, Chicken

Breast Filets, 4 oz. | Item# 3901109 • Pack 2/10 lb.

Serve up the classic taste of breaded chicken patties with Tyson Pride® Fully Cooked, Mild Breaded, Chicken Breast Filets. Featuring a crispy, golden a versatile entrée.

time and labor costs and risk of cross-contamination. Simply bake and serve plain or as a sandwich with appropriate sides. Tyson Pride® chicken

Tyson® Uncooked, Premium Chicken Tenders

Item# 3901117 • Pack 2/5 lb.

Uncooked, Premium Chicken Tenders. Our chicken is made with premium, whole-muscle cuts, resulting in a high-quality protein that ’s perfect for a variety of appetizers and center-of-plate items.

fry and serve with your favorite dipping sauce as part of a chicken tender

Tyson® Fast Finish®, Fully Cooked, Bone-In Chicken Wings | Item# 3900760 • Pack 2/5 lb.

Open the door to dozens of delicious wing selections with Tyson® Fast Finish®, Fully Cooked, Bone-In Chicken Wings. Featuring an unseasoned assortment of large, bone-in chicken wings, our 1st and 2nd joint cuts are completely customizable with any sauce for a versatile appetizer or centerof-plate item.

Ranked as the top appetizer on menus, chicken wings are essential for

Di

Farina

BelGioioso Cheese has been specializing in all-natural, award-winning Italian cheeses for over 40 years. All BelGioioso cheeses are crafted using only the freshest Wisconsin cow’s milk.

We maintain an artisan touch because every cheese is treated individually, according to its own personality.

American Grana Aging Room, BelGioioso Pulaski Plant, WIHand forming Burrata

BelGioioso Dairy Farm, Cicero, WI

Belongs on Pizza! Pineapple

Quality is a family tradition

A

former

The Italian tradition of since 1886

HIGH QUALITY PASTA

#1 Premium Pasta Brand in U.S. and Italy

Made with 100% Coarse Durum Wheat Semolina

Kneaded with Cool Natural Spring Water

Shaped through Coarse Drawplates

Slowly Dried at Low Temperature

Shredded

Uni-Kem supplies and services the most sophisticated dispensing equipment available in the chemical and

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Hygienic Solutions Designed for

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