Hooked on Flavor: Seafood,
St. Joseph’s Day, and St. Patrick’s Day
Welcome to the February Edition of Fresco by Ferraro!
As we transition into the season of Lent and gear up for March’s iconic holidays like St. Joseph’s Day and St. Patrick’s Day, this issue is packed with inspiration to help you prepare your restaurant for a successful season. Seafood is taking center stage this year, with diners increasingly seeking out sustainable options, especially during Lent. We'll explore how to incorporate seafood into your menu in creative and cost-effective ways, ensuring your offerings stand out.
Additionally, we'll highlight ways to celebrate St. Joseph's Day with traditional favorites like Zeppola, as well as St. Patrick’s Day with festive, flavorful dishes that draw in the crowd. Whether it’s through holiday specials, limited-time offers, or fresh menu items, we’ll provide you with tips on how to engage your customers and keep your kitchen buzzing. Let’s make the most of these exciting opportunities and set your restaurant up for success as we move into spring!
Buon apetito, amici,
The Ferraro Family
February 2025
SPRING INTO FLAVOR
Refresh your menu for the upcoming season.
Page 4
FEBRUARY INDUSTRY INSIGHTS:
How restaurants can benefit by having seafood on the their menu.
Page 6
RECIPE: SHRIMP SCAMPI PIZZA
A savory blend of succulent shrimp, garlic, butter, and fresh herbs, topped on a crispy pizza crust for a delicious twist on a classic favorite.
Page 8
FEATURED ITEMS
A few of our favorite new products.
Page 11
RECIPE: PENNE ALLA VODKA
Penne pasta in a smooth, creamy vodka sauce with a rich tomato flavor, creating a perfectly balanced and indulgent dish.
Page 17
Spring Into Flavor:
Lenten Menu Inspiration, Seasonal Specials, and Fresh Pizza Trends
As winter lingers in the air, the promise of spring is just around the corner—and with it, the arrival of the Lenten season. This is a prime opportunity for our industry to showcase its culinary creativity with a diverse array of offerings. The season kicks off on Ash Wednesday, March 5th, and concludes on Easter Sunday, April 20th. During this period, many Catholics abstain from meat on Fridays, making pizza and seafood ideal menu staples.
A well-rounded pizza menu is a must during Lent. Classic cheese pizza remains a crowd-pleaser, while vegetable toppings like artichokes,
olives, roasted peppers, and sundried tomatoes offer flavorful variety. Elevating the menu further, seafood pizzas bring a gourmet touch. Favorites such as clam pizza, shrimp scampi pizza, and tomato pie with anchovies provide delicious, meatfree alternatives. Of course, the timeless Margherita pizza is always a winning choice. Calzones, stromboli, and pinwheels filled with cheese and vegetables also align perfectly with Lenten preferences.
Italian classics never go out of style, especially during this season. Dishes like eggplant parmesan, linguine with clam sauce, and shrimp fra diavolo
anchor any Italian menu. Introducing innovative appetizers can further entice customers. Grilled broccoli rabe, burrata and tomato bruschetta on focaccia, and charred octopus bring fresh flair to the table. Pasta dishes can be elevated simply by adding seafood. Shrimp, scallops, lobster, and clams transform a basic pasta aglio e olio into a memorable feast. Don’t forget to honor Italian traditions with Sfingi and Zeppole for Saint Joseph’s Day, as well as pastiera (grain pie) and pizza gaina (meat pie) for Easter.
Saint Patrick’s Day also falls within this season, providing a playful twist on menu offerings. Clover-shaped pizzas and green-themed pies are festive favorites. For a creative spin, consider a Reuben pizza topped with mozzarella, Swiss cheese, shaved corned beef, sauerkraut, and a drizzle of Thousand Island dressing. Alternatively, reimagine corned beef and cabbage by substituting buttered gnocchi for the potatoes.
For those enjoying warmer southern climates, spring offers the chance to take advantage of outdoor dining and local bounty. Waterfront restaurants host families for Easter egg hunts, while chefs incorporate fresh, regional ingredients into their yearround menus.
This spring, pizza trends are embracing bold flavors, innovative crusts, and global culinary influences. Thin-crust pizzas topped with fresh salads deliver a light yet satisfying bite. Infused oils and honey add an unexpected burst of flavor. Chicken remains a popular topping, but experimenting with sesame chicken and hoisin sauce can elevate the dish further. As berries come into season later in spring, they pair beautifully with cured meats and specialty cheeses for a charcuterie-inspired pizza—perfect alongside a glass of wine.
With the changing season and upcoming holidays, there’s no better time to refresh your menu and inspire your customers with fresh takes on classic favorites.
INGREDIENTS
4oz unsalted butter
2 teaspoons of sugar
½ teaspoon salt
½ cup whole milk
½ cup water
1 ¼ cup all-purpose flour
4 large eggs
DIRECTIONS
Place water, milk, butter, salt and sugar in a small pot and bring to a simmer. Add flour and mix with a spatula or wooden spoon until a ball forms. Remove from heat, allow it to cool for 5 minutes and beat in eggs, one at a time until all are incorporated. Heat oven to 400’f. Place mix into a piping bag with a star tip. Pipe the mixture onto parchment paper in a 2-inch circle, leaving the middle open. Then bake till golden brown for 25-30 minutes. Cool and cut open horizontally so they are ready to fill.
INGREDIENTS
4 egg yolks
2 cups of whole milk
½ cup sugar
2 teaspoons vanilla extract
¼ cup cornstarch
DIRECTIONS
In a small pot add milk and vanilla. Bring to simmer. In a bowl whisk egg yolks and sugar till smooth. Then slowly add the milk to the egg mixture. Return to the pot and whisk in the cornstarch. Continue to stir, making sure that it doesn’t stick to the bottom. When the mix becomes thick, it should coat the back of a spoon and it’s ready. Place it in a clean bowl and wrap with plastic wrap touching the cream. Place it in a bowl with ice to cool quickly.
INGREDIENTS
1 x Recipe Crema Pasticcera
Amarena Cherries
¼ cup confectioners’ sugar
DIRECTIONS
Make the recipes of the choux pastry and crema pasticcera. Fill a piping bag using a star tip with the crema. Fill each pastry, place top back on. Dust each with sugar and add a cherry.
Choux Pastry
Crema Pasticcera
Saint Joseph Zeppoli
February
Riding the Wave:
How Restaurants Can Cash
In by Having Seafood on the Menu
More and more diners, especially younger ones, are looking for wildcaught, sustainable seafood—If you’re not already making seafood a star on your menu, now’s the time to dive in, especially with Lent and summertime right around the corner! Operators are getting creative with offerings such as:
Current Seafood Trends
According to a recent Technomic report in partnership with the Alaska Seafood Marketing Institute, seafood is gaining traction, especially among millennials (ages 32-47). They’re all about freshness, health benefits, and sustainability. In fact, 31% of millennials have upped their seafood intake in the past two years, compared to just 18% of older consumers. And Gen Z isn’t far behind, with 29% eating more seafood as well.
While older generations tend to see seafood as expensive, 36% of millennials and 31% of Gen Z actually think seafood is more affordable than beef, chicken, or pork. With the rising cost of other proteins, seafood is looking like a great alternative.
Making Seafood Work for Your Menu
For quick-service restaurants and even pizzerias, seafood is a great way to stand out. Younger diners want variety, bold flavors, and new experiences. Whether it’s fish tacos, seafood sandwiches, soups or globally inspired dishes, they’re willing to try something different—especially if it’s easy to eat on the go.
Seafood as a Meat Alternative
Many consumers are cutting back on red meat for health or environmental reasons, and seafood is stepping in to fill the gap. In fact, 38% of seafood eaters say they prefer swapping out meat for seafood over plant-based alternatives. That’s a big opportunity for restaurants to highlight seafood’s benefits—lean protein, omega-3s, and a ton of essential nutrients.
How to Make Seafood a Star on your Menu
Keep it fresh: Offer the best quality seafood you can get.
Frozen works too: High-quality frozen seafood can be a great option.
Mix it up: Offer a mix of popular seafood options like shrimp and some more adventurous choices like scungilli.
Seasonal specials: Keep things exciting with rotating seafood features. Lent is the perfect time to do this!
Signature dishes: Create a few standout seafood items that set your menu apart.
Make it easy: Offer seafood add-ons for salads, bowls, and sandwiches.
Show it off: Use social media to highlight your seafood dishes with mouth-watering photos.
The Power of Limited-Time Offers (LTOs)
LTOs are a great way to test out new seafood dishes, attract new customers, and keep regulars coming back. Since 89% of people eat seafood at least once a month and 65% at least once a week, there’s a solid audience ready to try something new.
Seafood is trending, especially among younger diners who value sustainability and affordability. With rising protein costs, it’s a smart way for restaurants to stand out—especially during Lent and summer. Offering creative seafood dishes and limitedtime specials can attract new customers and drive sales.
FRESCO BY FERRARO
Shrimp Scampi Pizza
Prep
Ingredients
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon freshly minced garlic
• ¼ cup white wine
• ½ teaspoon oregano
• 2 tablespoons lemon juice
• ½ pound medium shrimp, peeled and deveined Ferraro# 4200551
• 12 inch pizza crust
• 2 cups shredded Italian cheese blend, divided
• ½ teaspoon Italian seasoning
• ¼ cup grated Parmesan cheese Ferraro# 0800096
• 1 tablespoon chopped fresh parsley, for garnish
Directions
1. Preheat your oven to 450 degrees F.
2. Melt butter and olive oil in a skillet over medium high heat. Add garlic and cook until fragrant, stirring constantly, about 1 minute.
3. Add wine, oregano and lemon juice, stir to combine and simmer for 1 minute.
4. Add shrimp and cook just until turned pink.
5. Remove shrimp with a slotted spoon and place on a plate. Set aside. Remove pan with juices from burner and set aside.
6. Bake CRUST ONLY for 4 minutes and remove from oven.
7. Brush crust with sauce from pan (about ¼ cup). Top with 1-½ cups of the cheese and evenly distribute shrimp on top of cheese. Sprinkle the remaining ½ cup of cheese on top of pizza.
8. Sprinkle evenly with Italian seasoning.
9. Return to oven and bake for 6-8 minutes, or until cheese is melted and bubbly. Top with Parmesan cheese and fresh parsley, if desired.
FRESCO
Quality
A perfect catch for Lent.
Lenten menus deserve something special, and shrimp pizza delivers! With premium shrimp from Eastern Fish, you get sweet, tender seafood that pairs perfectly with melty cheese, garlic, and a crisp, golden crust.
FRESCO BY FERRARO
BELLA SICILIA
EGGPLANT CAPONATA
A SWEET, TANGY TASTE OF SICILY IN EVERY BITE!
BELLA SICILIA
EGGPLANT CAPONATA
Eggplant caponata is a traditional Sicilian dish featuring crispy fried or roasted eggplant, onions, celery, capers, and olives, all simmered in a rich, sweet, and tangy tomato sauce. Bursting with bold flavors, this versatile side pairs perfectly with grilled meats or can be enjoyed on its own as a flavorful appetizer.
Ferraro# 4408188 | 6/1 kg
MENU INSPIRATION:
• Caponata Bruschetta – Crispy baguette slices with caponata, fresh basil, and ricotta or burrata.
• Eggplant Caponata Pizza –A crispy pizza topped with caponata, mozzarella, and ricotta.
• Caponata Pasta – Tossed with rigatoni or penne and finished with Parmesan and fresh herbs.
SAN GIUSEPPE'S ZEPPOLA BELLA SICILIA
A SWEET SICILIAN TRADITION, PERFECTED FOR ST. JOSEPH’S DAY!
Celebrate tradition with San Giuseppe Zeppola, a classic Italian pastry enjoyed on St. Joseph’s Day. Made with delicate, airy dough and filled with rich, velvety cream, this beloved treat is lightly dusted with powdered sugar and often crowned with a cherry. A timeless indulgence perfect for honoring the occasion!
Ferraro# 4408189 | 30/70 gr
CUSTARD CREAM
(IN
A PIPING BAG)
St. Joseph’s Zeppole Custard Cream is a luxuriously smooth and velvety filling, made with rich egg yolks, sugar, and vanilla for a perfectly balanced sweetness. This classic Italian crema pasticcera adds a luscious, creamy texture to every bite of the traditional San Giuseppe Zeppola, making it an irresistible treat for St. Joseph’s Day and beyond.
Ferraro# 4408190 | 5/1 kg
PISTACHIO SPREAD & PESTO
ENJOY THE CREAMY SWEETNESS OF PISTACHIO SPREAD OR THE BOLD, SAVORY TASTE OF PISTACHIO PESTO,
BELLA SICILIA PISTACHIO SPREAD
Bella Sicilia Pistachio Spread is a rich, creamy spread made from premium Sicilian pistachios.
Perfect for:
• Spreading on toast or croissants
• Drizzling over desserts or gelato
• Adding to pastries and cakes
• Pairing with cheeses or fruits
Ferraro# 4408185 | 12/190 gr
BELLA SICILIA PISTACHIO PESTO
Bella Sicilia Pistachio Pesto is a vibrant, flavorful blend of premium Sicilian pistachios, fresh basil, garlic, and olive oil.
Ideal for:
• Tossing with pasta
• Spreading on sandwiches or bruschetta
• Drizzling over roasted vegetables or meats
Ferraro# 4408186 | 12/190 gr
FRIED PLAIN SAN GIUSEPPE'S ZEPPOLA
Via Italia Via Italia
2025 MID-ATLANTIC FOOD SHOW
MONDAY 10 AM - 3 PM
Atlantic City Convention Center 1 Convention Blvd, Atlantic City, NJ 08401
Be transported to the vibrant streets of Italy for a day filled with new and innovative products, exclusive deals, and valuable networking opportunities. Discover the flavors, trends, and inspiration to elevate your business—don’t miss out!
Scan the QR code to register!
Vitale Flour
Your pizza is only as good as the flour you start with Vitale Flour delivers the strength, consistency, and performance pizzerias rely on every stretch, every bake, every slice. From crisp, airy crusts to pillowy dough, Vitale is the trusted choice for pizza perfection.
Ferraro# 1530016 | 50 lb
| PAGE 14
FRESCO BY FERRARO
FULLY COOKED
Select Bacon
SMITHFIELD FULLY COOKED BACON
S m i t h f i e l d S e l e c t d e l i v e r s u n b e a t a b l e v a l u e w h i l e
s i m p l i f y i n g b a c k - o f - h o u s e o p e r a t i o n s . S a v e t i m e , l a b o r ,
a n d c o s t s w i t h q u i c k a n d e a s y p r e p j u s t h e a t i n t h e
m i c r o w a v e o r s e a r o n t h e f l a t t o p W i t h m o r e s l i c e s a t a
l o w e r p r i c e , y o u g e t g r e a t e r s a v i n g s w i t h o u t c o m p r o m i s i n g
q u a l i t y Y o u r c u s t o m e r s w i l l e n j o y i t s n a t u r a l , c o n s i s t e n t
f l a v o r a n d e x c e p t i o n a l t a s t e e v e r y t i m e .
• S u p e r i o r F l a v o r
• P r e m i u m T h i c k C u t
• G o l d e n B r o w n C o l o r
• 3 6 0 - D a y S h e l f L i f e
• C o n s i s t e n t , V i s u a l l y A p p e a l i n g T e x t u r e
S m i t h f i e l d S e l e c t F u l l y C o o k e d B a c o n
1 8 - 2 2 s l i c e s / l b
Ferraro# 4600424 | 2/150 ct
N e a r l y
69.3%
o f m e n u s o f f e r b a c o n
( D a t a s s e n t i a l s )
Use it as an addition to a core menu item, such as topping a burger, Bloody Mary, or corn bread
Or use it as a premium protein for bowls, salads, flatbreads and wraps.
Rich. Creamy. Unforgettable.
Country Brand Heavy Cream Heavy Cream 40% Ferraro# 0960955 | 12/32 oz
Add a touch of luxury to every dish with the cream that brings your recipes to life Heavy Cream 36% Ferraro# 0960956 | 12/32 oz
Penne alla Vodka
Ingredients
• 8 oz uncooked penne Ferraro# 2553014
• 1 tablespoon olive oil Ferraro# 1000041
• 2 tablespoons butter
• 1/2 small onion, chopped finely
• 1 clove garlic, minced
• 1/4 cup vodka
• 1/4 cup tomato paste
• 3/4 cup heavy cream
Ferraro# 0960956
• Salt & pepper to taste
• Fresh basil, sliced thin, optional, to taste
• Grated parmesan cheese, optional, to taste Ferraro# 0800096
Directions
1. Boil a generously salted pot of water for the penne and cook it al dente.
2. Meanwhile, add the oil and butter to a skillet over medium heat. Sauté the onion for about 5 minutes or until softened.
3. Stir in the garlic and cook for about 30 seconds.
4. Add the vodka and let the sauce bubble for 30 seconds or so.
5. Stir in the tomato paste until you've got a smooth mixture.
6. Stir in the cream, and reduce heat to medium-low. Let the sauce warm through. I find this sauce thickens up very quickly (within a couple minutes), but feel free to cook it a little longer to thicken it up even more.
7. Season with salt & pepper as needed. Stir in the fresh basil if using. Toss with the drained pasta (if needed, thin the sauce out a bit with a splash of hot pasta water prior to draining it). Serve with freshly grated parmesan cheese, if desired.
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