FRESCO by Ferraro - March 2023

SPRING IS HERE!

Some say that the best time to visit Italy is Springtime! The days are longer, the flowers are fragrant and blooming and there is renewed excitement in the country’s towns and cities coming out of Winter. Not to mention there are less crowds than in the Summer and Fall, giving you plenty of room to explore all the wonderful sites and experiences. We all can’t just pick up and go to Italy, so the next best thing is to get outside and dine alfresco! We love to see our customers flaunt their creativity using outdoor space, where available. Spring is also prime time for a deep clean! Whether your restaurant is large or small, taking a few days to focus on what your cleaning and sanitation needs will benefit you in the long run!

We look forward to seeing your seasonal menu ideas, open patios and good company!

Have a slice day, Ferraro Foods

MARCH 2023

SPRING CLEANING

Give your restaurant the deep cleaning it deserves after a long winter.

Page 4-5

PRESS RESET FOR SPRING

Get ready for outdoor dining with these budget friendly ways to spruce up your patio.

Page 6-7

NEW ITEMS

A few of our new items that we are especially excited about.

Page 8-9

RECIPES

Inspiration for Spring specials.

Page 10-11

CUSTOMER SPOTLIGHT

Take a step inside Pizza John’s of Maryland.

Page 12-13

Spring has Sprung!

It is time to come out of hibernation and hit the ground running for the rest of the year!

According to the National Restaurant Associations 2023 State of the Restaurant Report, about 84% of consumers said going out to a restaurant with family and friends is a better use of their leisure time than cooking and cleaning in 2023. It also highlighted that “Revenue streams will continue to expand, Riehle said, citing subscription plans, loyalty programs, meal bundles, outdoor dining, and prix fixe offerings.”

In order to get ready for this season where ever your restaurant is in the US, here are some tips and tricks to implement into your Spring Cleaning routine!

Not only will your restaurant/pizzeria look sharp there are actual benefits to giving your space a real deep clean and declutter exercise!

Featured Chemical: Fantastico Lavender

This multi-purpose cleaner can be used for any hard surface because it has a neutral pH, so bring it out anywhere you want to cut grease or remove dirt and grime.

Front of house Bathrooms

This is the face of your restaurant! Whether you have a dining room or not, the counters, tables, floors, windows, and signage all need to be cleaned and repaired, if necessary. Don’t forget the fans!

Benefits:

• Great impression to new customers.

• Trust building and reinforcement with loyal customers.

• Pride in establishment transferred to employees.

64% of people consciously choose a restaurant based on the cleanliness of its bathrooms. This is a great time to replace and revamp and soap dispensers and refills along with paper towels or hand dryers.

A nice fresh smelling restroom can go a long way with customers.

Benefits:

• Alleviates sanitary concerns for customers AND employees.

• Helps prevent illness.

Back of house

Where all the magic happens!

Perfect opportunity to check whether all machines are running smoothly and cleaning surfaces that aren’t always in rotation such as walls, walk ins, etc.

Benefits:

• Increase efficiencies and save time and money by organizing the workspace. Clutter can be a fire hazard, among other things. Decluttering can also make it easier to access supplies, machines etc, saving time and frustration.

Getting Ready for Outdoor Dining

Since the pandemic, operators have embraced their outdoor spaces, transforming sidewalks and patios into inviting areas to dine. When choosing a restaurant, weather it be for a night out or a quick lunch, patrons most certainly consider the entire experience, not just the quality of food.

You can offer an inviting outdoor dining experience with a few fun and special touches that won’t break the bank. Make your restaurant the first choice for patrons that want to enjoy the warmer weather ahead.

According to a February 2023 article from the National Restaurant Association.

69% of adults say they like the option to dine outside.

Budget Friendly Ways to Freshen up Your Space

1. Hang lights around lamp posts, trees, awnings, etc. Hanging lights around trees or other fixtures surrounding your seating area will give the area a cozy ambiance. Keep in mind that lights that emit a warm tone (a slight yellow glow) will give off a more cozy atmosphere than light that is a bright white.

2. Add a fun, outdoor area carpet to your patio space: This is a great way to define the space if you don’t have a patio or enclosed seating area.

3. Freshen up weathered metal furniture with a few coats of paint.

4. Add some greenery around the perimeter of the space. Flowers and plants bring life to a space and make it feel inviting.

5. Add some pillows with a fun pop of color to seating.

6. Add a small succulent or vase of fake flowers on each table.

Cava Restaurant’s Rooftop Patio is open seasonally – late April through early November. It overlooks their themed garden, which is designed differently every season.

Cava Restaurant Southington, CT | Rooftop Patio

GLUTEN FREE PREMIUM CRUSTS

DOMENICO VITALE’S NEW NEAPOLITAN-STYLE GLUTEN FREE CRUSTS

BREADED PICKLE CHIPS

SAVORY COATING SURROUNDING A TANGY PICKLE CHIP

Premium Cauliflower Crusts Description:

• Hand-stretched

• Stone-baked

• Made with premium cauliflower and quality flours

• Full of vegetable nutrients

• Free of gluten and GMOs.

10” - Ferraro# 3800032 | 20 ct

12” - Ferraro# 3800033 | 12 ct

COUNTRY BRAND CHICKEN TENDERLOINS

GOLDEN BREADED COUNTRY BRAND TENDERLOINS & FRITTERS

Chicken Tenderloin

• Made with whole muscle chicken tenderloins.

• Hand-portioned to ensure consistency in sizing and shape.

• Vacuum marinated for a moist flavorful product.

• Thickness is measured for consistent cook time.

These crisp Dill Pickle slices are coated in a custom breading and individually quick frozen to lock in freshness.

Ferraro# 3601788 | 4/3 lb

Perfectly sized for dipping, they’re a great shareable snack, appetizer or entrée addition.

Premium Neapolitan Crusts

• Hand-stretched

• Stone-baked

• Made with quality flours

• No artificial colors or flavors

• Free of gluten GMOs and soy

10” - Ferraro# 3800034 | 20 ct

12” - Ferraro# 3800035 | 12 ct

Pair with your signature sauces or a side of honey mustard!

Chicken Tenderloin Fritter

• Made with whole muscle chicken tenderloins.

• Hand-portioned to ensure consistency in sizing and shape.

• Vacuum marinated for a moist flavorful product.

• Thickness is measured for consistent cook time.

Serve as an appetizer...

with Chipotle Ranch, Roasted Poblano Sauce, or a Cajun Dipping Sauce.

Elevate your sandwiches...

Fried Pickle on a Fish, Hamburger, Pulled Pork, Cuban or Fried Shrimp

Can be used on sandwiches or various center-of-the-plate applications!

PASTA WITH FAVA BEANS & GUANCIALE

Prep Time: 10 mins Cook Time: 20 mins Serves: 6

Ingredients

• 5 Pounds Fava Beans, About 2 Cups Shucked

• 3 Tablespoons Olive Oil

Ferraro# 1000041

• 1/2 Cup Diced Guanciale (Or Pancetta)

Ferraro# 4000435

• 1 Cup Dry White Wine

• 2 Garlic Cloves, Minced

Ferraro# 2000015

• Salt & Pepper

• 2 Tablespoons Finely Chopped Fresh Parsley Leaves

Ferraro# 0000143

• 1 Pound Dried Pasta of Choice

• 1/3 Cup Grated Pecorino Romano Cheese

Ferraro# 0800110

To Serve

• Grated Pecorino Romano Cheese

Ferraro# 0800110

• Cracked Black Pepper

Directions

1. Bring a pot of generously salted water to a boil over medium-high heat and blanch the shucked fava beans for 30 seconds.

2. Drain and transfer to a bowl filled with ice water to stop the cooking process.

3. When they are cool enough to handle, peel the beans, removing the outer skin.

4. Fill a pasta pot with water, generously salt, and bring to a boil.

5. While the water is heating, heat the olive oil in a pan, add the diced guanciale and cook slowly over low heat until the fat is rendered and the guanciale is crispy and golden brown.

6. Add the garlic and cook until fragrant, about 1 to 2 minutes.

7. Add the shelled fava beans and white wine.

8. Season with a pinch each of salt and black pepper, increase the heat, and cook until the wine begins to evaporate and the beans begin to break down, about 10 minutes.

9. Add a little water to the pan if it starts to dry out.

10. Cook the pasta in the boiling water until it is “al dente”.

11. Drain the pasta, reserving a cup of the pasta water.

12. Return the pasta to the pot along with the fava bean mixture and half the pasta water.

13. Add the parsley and mix.

14. Remove from the heat and stir in the grated cheese, then serve in individual bowls.

15. Pass additional grated cheese at the table.

PRIMAVERA PIZZA WITH WHITE SAUCE

Prep Time: 20 mins

Ingredients

Cook Time: 10 mins

• 2 Domenico Vitale Cauliflower Crusts

Ferraro# 3800032

• 1 Tbsp. unsalted butter

Ferraro# 0920163

• 2 Tbsp. all-purpose flour

Ferraro# 1530016

• 2/3 cup milk

Ferraro# 0960220

• 1 tsp. Italian seasoning

Ferraro# 2001234

• 1/2 tsp. garlic powder

Ferraro# 2001230

• 1/2 cup grated Parmesan

Ferraro# 0800096

• Salt and black pepper to taste

• 1 ½ cup shredded mozzarella, divided

Ferraro# 0110248

• 1/2 cup small broccoli florets

Ferraro# 0000144

• 4 asparagus spears, trimmed and cut into 2-inch pieces

Ferraro# 0000147

• 1/3 cup shelled edamame

Ferraro# 4302063

• 1/4 cup sliced scallions

Ferraro# 0000140

Directions

Makes: 2 Pizzas

1. Crust: Remove film wrap from crusts. Set aside to defrost.

2. Toppings: Bring a medium pot of water to a boil over high heat, add the asparagus and broccoli, and blanch for 2 minutes. Immediately drain the asparagus & broccoli in a colander and run it under cold water to stop the cooking.

3. Sauce: Melt butter in a saucepan over medium-low heat; whisk in flour and cook 1 minute. Slowly add milk, whisking to avoid lumps, then whisk in Italian seasoning and garlic powder. Simmer sauce until thickened, 3–4 minutes, then stir in Parmesan until melted; season with salt and pepper.

4. Bake crust for 2 minutes - until they become golden. Remove from oven.

5. Divide sauce, 1 cup cheese, broccoli, asparagus, edamame, and scallions between dough rounds; top with remaining ½ cup cheese.

6. Place back into oven for 1-2 minutes until cheese is melted.

7. Let cool for 2 minutes. Serve & enjoy!

Spring Inspired Pizza Inspiration

• Pea & Lemon Pesto Pizza

• Mascarpone, Mushroom & Spinach Pizza

• Arugula & Prosciutto Pizza

• Squash Blossom Pizza

CUSTOMER SPOTLIGHT

Pizza John’s Essex, Maryland

Interviewed: Michele Sealover

ARTICLE BY: SARA MAHMOOD

The American Dream Comes True

Pizza John’s was established in 1966 by John Coruzzi, an immigrant from Abruzzo, Italy - who was later joined by his 2 brothers, Peter and Anthony, to carry out their American Dream.

It wasn’t until 1981 that Pizza John’s decided to not only be a carry out location, but also a dine-in business. This was the first of numerous expansions it underwent to better serve their growing number of loyal customers. Not only did they expand the front of house, but back of house space as well- including kitchen space and food prep areas.

Between 2003-2004 the business was remodeled in the interior and exterior to a Tuscan-style feel. It added a vibrant yellow-orange stucco exterior, terracotta roof and large archways in the front. In addition to this new look, an ice cream bar was added inside to give quests a quick and convenient dessert option after their meal. Over 55 years later, Pizza Johns remains family owned and operated. Baltimore-area locals have come to expect only the freshest, high quality food every time they visit. Pizza John’s stands out with its capacity to fit over 300 guests, among its four spacious dining areas.

Viewing the great amount of positive feedback and comments online, there is no doubt Pizza John’s has a large and loving fan base. One commenter says on an instagram post with a photo of the founder, “Man Is a Essex legend! Forever thankful for the fine establishment he’s created in our community.” This year they were nominated for Baltimore’s Magazine’s ‘Best Restaurants’. In December they were the winner of Baltimore Style’s Reader’s Choice for ‘Best Pizza & Lunch’

Pizza John’s Pandemic Pivot

When the Pandemic came, limiting their operations, Pizza John’s got creative and began their retail businessBake-At-Home Pizza Kits- which are still offered today! The kits are sold at their location, online, and in select supermarkets and food stores in their local region. Recently, they are even stocked in various Shoprite locations. The kits are also available for nationwide shipping for non-locals, as promoted on their social media accounts.

Pizza John’s also sells their homemade sauce, homemade crab cakes and soup, gift cards, as well as an array of fun merchandise on their website as well. Their most recent merchandise launch features a line of Pizza John’s ‘Puppy Love’ apparel, where 10% of net profits are donated to shelters and rescue groups.

Baked Marino/Cremosa/Napoli meatballs are made with a delicious mix of USDA beef, signature seasoning, imported Pecorino Romano cheese and Italian spices.

SAVE 90 MINUTES OF LABOR

NO YIELD LOSS

Visit ferrarofoods.com to stay up-to-date on industry trends, inspire your menu and learn more about what we have to offer your business.

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BEEF 1.5 oz - 2oz BEEF & PORK MEATBALLS

BEEF Ferraro# Description Pack/Size 4012265 MEATBALL BEEF FC .5-OZ 1/10 lb 4011221 MEATBALL BEEF FC 1-OZ 1/10 lb 4011222 MEATBALL BEEF FC 2-OZ 1/10 lb 4011113 MEATBALL BEEF FC 3-OZ 1/10 lb Ferraro# Description Pack/Size 4010005 MEATBALL BEEF&PORK FC 1.0OZ ITLN 2/5 lb 4010004 MEATBALL BEEF&PORK FC 1.5OZ ITLN 2/5 lb 4010014 MEATBALL BEEF&PORK FC 2-OZ ITLN 2/5 lb 4011114 MEATBALL BEEF&PORK FC 3-OZ 1/10 lb Ferraro# Description Pack/Size 2109020 MEATBALL BEEF&PORK FC 3-OZ 2/5 lb

Use for: Appetizers, Sandwiches

Sliders, Pasta