FRESCO by Ferraro - March 2025 by Ferraro Foods

March / 2025 / ferrarofoods.com

A Fresh Start for Spring: Menus, Atmosphere & Inspiration

Welcome to the March Edition of Fresco by Ferraro!

As winter fades, spring brings a season of renewal—both in nature and in the kitchen. This issue of Fresco by Ferraro is all about a spring refresh, from revitalizing menus with bright, seasonal ingredients to refreshing restaurant atmospheres with warm, inviting touches.

Inside, you'll find chef-driven recipes to inspire your seasonal menu, featuring fresh vegetables, vibrant flavors, and trending pizza innovations. We’re also spotlighting Grumpy’s, a standout pizzeria from Saddle Brook, NJ, sharing their story and approach to qualitydriven Italian cuisine. Plus, discover new and featured products designed to elevate your kitchen operations.

Spring is a time to embrace change, celebrate fresh flavors, and create an inviting dining experience. Let’s welcome the season with innovation, tradition, and plenty of inspiration!

Buon apetito, amici, The Ferraro Family

March 2025

SPRING AWAKENS

Fresh Spring Flavors and Trends for March 2025.

Page 4

RECIPE: STUFFED ARTICHOKE

A perfect addition to your Spring Menus!

Page 5

MARCH INDUSTRY INSIGHTS:

Tips for a Spring deep clean.

Page 6

CUSTOMER SPOTLIGHT

A look inside Grumpy's, in Saddle Brook, NJ. Page 8

FEATURED ITEMS

A few of our favorite products for Spring. Page 11

RECIPE: LEMON HONEY ZEPPOLE

Light, golden Italian fritters infused with fresh lemon zest and finished with a honey drizzle.

Page 15

Spring Awakens:

The chill of winter has faded, and spring is in the air—bringing a fresh start to the kitchen. With nature in bloom, chefs have an abundance of vibrant ingredients at their fingertips, making it the perfect time for a menu refresh. Seasonal vegetables and fruits infuse dishes with bright, bold flavors, offering endless opportunities for creative, lighter fare.

Spring isn’t just about flavors—it’s about atmosphere. A simple refresh to decor can set the mood, with soft pastel tones, warm lighting, and natural textures. Fresh flowers, greenery, and woven accents bring the essence of al fresco dining indoors. Festive details like pastel

eggs for Easter or coastal touches as summer approaches can enhance the dining experience.

On the pizza front, new trends are taking shape this season. The fusion of Mexican flavors with pizza is making waves, featuring toppings like birria-style beef, chorizo, and seasoned pork. Crusts are also evolving—thick, cheesy-edged Detroit-style pizzas remain a fan favorite, while fermented sourdough crusts bring a tangy twist. Seasonal vegetable toppings, including asparagus, artichokes, and peas, add a fresh touch. And of course, pepperoni reigns supreme, with varieties like cup-and-char, thick cut, and old-world style leading the way.

As temperatures rise, so does culinary inspiration. Picture tender asparagus tossed with pasta and finished with a sprinkle of Parmigiano. A crisp spinach salad with strawberries, fennel, EVOO, and lemon makes for a refreshing starter or a hearty entrée with added protein. Stuffed artichokes are a true springtime favorite, and for a sweet finale, sautéed cherries flambéed with brandy make the perfect gelato topping.

This season is all about embracing fresh flavors, bold trends, and the vibrant energy of spring.

Artichoke Stuffing

Yield: Prep Time Total Time

3 cups 10 Minutes 10 Minutes

INGREDIENTS

2 garlic cloves grated

2 cup plain breadcrumbs

1½ teaspoon of dry oregano

½ cup chopped Italian parsley

1 ¼ cups Pecorino Romano

Zest of 1 lemon

½ cup EVOO

Salt and Pepper to taste

DIRECTIONS

Mix all ingredients together and taste. Adjust season as needed

Yield: Prep Time Total Time

4 20 Minutes 1 hour 45 minutes

INGREDIENTS

4 Large artichokes

2 lemons

1x Recipe Artichoke Stuffing

Braising Liquid

2½ cup water

1½ cup white wine

2 cloves minced garlic

¼ cup EVOO

4 tablespoons of butter

3 tablespoons of lemon juice

¼ cup chopped Italian parsley

Salt and Pepper to taste

DIRECTIONS

Clean the artichoke by trimming 1/3 of the top and cutting off the stem. Remove the choke from the middle and peel and save the stem. Place in a bowl of water with juice of 2 lemons. Heat oven to 400°F. Use a deep baking dish for cooking. Open the middle of the artichoke and stuff them, getting stuffing into all of the layers of the leaves. Place all braising liquid ingredients into baking dish then artichoke and stems. Cover with parchment then foil and bake for 45 minutes then uncover and cook for 20 minutes to brown. Remove from the oven and they are ready to serve. Plate and serve with some of the braising liquid.

Stuffed Artichoke

March

Spring Cleaning: The Secret Ingredient for a Successful Restaurant or Pizzeria

As the winter chill fades and the warmth of spring sets in, it’s time to toss out the old crumbs, wipe away the sauce splatters, and give your restaurant or pizzeria a fresh start—because nobody wants their favorite slice served with a side of dust bunnies! A deep clean not only enhances the dining experience for customers but also improves efficiency, hygiene, and overall business operations. Here’s why every food establishment should make spring cleaning a priority.

Enhancing Customer Experience

First impressions matter. A clean and well-maintained dining area creates a welcoming atmosphere, making customers feel comfortable and eager to return. Shiny floors, spotless windows, and fresh decor contribute to a positive dining experience that can boost wordof-mouth recommendations and online reviews. In fact, 75% of people would skip a restaurant after reading negative reviews about cleanliness. A clean and well-

maintained dining area creates a welcoming atmosphere, making customers feel comfortable and eager to return. 86 percent of customers would not return to a restaurant with dirty surfaces e.g., tables, chairs, booths, dust on decor

Ensuring Food Safety and Hygiene

Health and safety regulations demand high standards of cleanliness in restaurants and pizzerias. A deep clean helps eliminate grease buildup, food debris, and potential bacteria from kitchens, storage areas, and dining spaces. Regularly cleaning ovens, pizza ovens, fryers, and ventilation systems reduces fire hazards and improves air quality.

Increasing Equipment Efficiency

Spring cleaning isn’t just about aesthetics—it also helps maintain expensive kitchen equipment. Ovens, refrigerators, and dishwashers work more efficiently when they’re free of dust and grease. Proper maintenance

extends the lifespan of appliances, reducing costly repairs and unexpected breakdowns.

Organizing and Optimizing Inventory

A thorough cleaning provides the perfect opportunity to declutter storage areas and reorganize supplies. Checking expiration dates, rotating stock, and optimizing ingredient placement can improve workflow efficiency and reduce waste, ultimately saving money.

Refreshing the Brand Image

Spring cleaning extends beyond the kitchen. Updating menus, refreshing signage, and maintaining exterior aesthetics like patios and entryways can enhance brand appeal. A fresh look can attract new customers and keep regulars coming back.

Spring Cleaning Tips for Restaurants and Pizzerias:

9 Deep clean kitchen appliances, including pizza ovens, grills, and fryers.

9 Sanitize and organize refrigerators and dry storage.

9 Wash walls, ceilings, floors, and ventilation hoods.

9 Refresh dining areas by cleaning upholstery, carpets, and furniture.

9 Inspect plumbing, electrical systems, and HVAC units for maintenance needs.

9 Power wash sidewalks, patios, and outdoor seating areas.

9 Revamp marketing materials and update menu offerings.

9 Focus on high-traffic areas by deep cleaning, repairing, or upgrading worn-out elements.

By committing to a thorough spring cleaning, restaurants and pizzerias can create a healthier, more inviting environment for both customers and employees. It’s an investment in the business’s long-term success, ensuring smooth operations and an enhanced reputation throughout the year.

CUSTOMER SPOTLIGHT

Grumpy's Sour Dough Pizza Co.

Saddle Brook, NJ

Interviewed: Marcelo Giovanni

How

It All Started: A Love Story… and Pizza

Grumpy’s officially opened its doors in January 2022, but the journey started long before that. We originally planned to open in January 2020, but thanks to COVID-19, securing a lease was impossible. When we finally opened, it was just me and my wife, Nicole, making our dream a reality.

My pizza obsession actually began in an unexpected way—I was working as a chef at a restaurant with a woodfired oven, but I had never made pizza

before. Another chef handled all the pizza-making, and I never thought much about it. Then, I met Nicole and wanted to impress her by making pizza from scratch. What started as a simple romantic gesture turned into a full-blown passion, and before I knew it, I was dreaming of opening my own pizzeria.

The Pizza Everyone Can’t Stop Talking About

If there’s one pizza that steals the show at Grumpy’s, it’s the Hot Honey Heaven Pizza. This masterpiece is made with a

and a

Mike’s Hot Honey.

Every bite is a flavor explosion—the rich tomato base melts perfectly into the cheese, while our in-house buttermilk crispy chicken adds a savory crunch. Rosa Grande cupping pepperoni brings the perfect amount of spice, Galbani Ricotta cools it down, and Mike’s Hot Honey ties everything together with the ultimate sweet-andspicy finish. It’s a pizza dream come true!

Grumpy's Pizza Co.

522 Saddle River Rd, Saddle Brook, NJ 07663 FRESCO

San Marzano tomato base, pepperoni, crispy chicken, ricotta,

drizzle of

What Makes Grumpy’s Special?

From the moment you walk in, you’re greeted with a big smile and a warm welcome—yes, even though the place is called Grumpy’s! I take the time to chat with every customer, because I genuinely love getting to know the people who walk through our doors. But let’s talk about the real magic— our sourdough pizza dough. We use a sourdough starter (levain) that gives it a flavor you won’t find anywhere else. With 80% hydration and a 24-hour cold ferment, the result is a dough that’s crispy on the outside, light and airy on the inside, and absolutely delicious.

Oh, and we don’t stop at pizza—every sandwich is made with our fresh, house-baked sourdough bread. Add in huge portion sizes, a killer variety of pizzas, and a commitment to using only the best ingredients, and it’s easy to see why our customers keep coming back for more.

Our Best Advice for Fellow Restaurant Owners

• Keep your menu small—do a few things, and do them really well.

• Treat your customers like family— they’re the reason your business thrives.

• Never stop learning—this industry moves fast, and you have to keep up.

• Don’t skimp on marketing—staying relevant is everything!

Why We Love Ferraro Foods Ferraro Foods has been with us since day one, and we couldn’t ask for a better partner. Our rep, Ali, goes above and beyond to make sure we have everything we need, and Ferraro’s top-quality products, reliable delivery drivers, and outstanding customer service make all the difference. Honestly, we wouldn’t be where we are today without them.

Bragging Rights & Giving Back

We’ve been lucky enough to be featured in The Record, BestofNJ.com, and NorthJersey.com, and we’ve competed in the Pizza Bowl, placing second for best pizza and best meatballs in North Jersey three years in a row!

But beyond the awards, we believe in giving back. We sponsor Little League teams, support high school sports programs, and contribute to local church and community events. Because at the end of the day, it’s all about pizza, people, and passion.

A LIGHT SPREAD THAT TASTES GREAT ON BRUSCHETTA AND PIZZA!

EASTER FAVORITES

PIZZA SUDS LIQUID DETERGENT

KNIGHT'S GARLIC SPREAD MADE EXPRESSLY FOR ITALIAN RESTAURANTS AND PIZZERIAS

KNIGHT'S GARLIC SPREAD

This garlic spread is made with only 4 ingredients: Fresh Garlic, Lemon Juice, Canola Oil, and Salt.

Ferraro# 0920112 | 2/5 lb

APPLICATIONS:

• Pizza

• Pasta Dishes

• Garlic Bread

• Focaccia

• Calzones

• Bruschetta

• Dipping

Sauce

• Steaks

• Wings

*Melts when heated

• Sandwiches

• Hamburgers

• Chicken

• Seafood

• Kebobs

• Salad

• Dressings

• Marinades

• & More!

SWEET TRADITIONS, TIMELESS FLAVORS— CELEBRATE EASTER THE ITALIAN WAY!

PASTIERA NAPOLETANA

PIZZA SUDS DETERGENT

Ferraro# 4400933 | 6/500 gr

COLOMBA

Easter calls for Pastiera Napoletana — a traditional Italian tart with a buttery crust and a creamy, nottoo-sweet filling. Made with ricotta, pastry cream, candied citrus, and warm spices, it’s a taste of Naples in every bite. And the best part? You can get this classic dessert ready to serve from Ferraro Foods — no prep required! Colomba is perfect for celebrating the season. This soft, fragrant sweet bread is made with high-quality ingredients, including candied orange peel, almonds, and a delicate sugar glaze. It is shaped like a dove to symbolize peace and renewal. Available in classic and specialty varieties, it's a delicious way to bring authentic Italian tradition to your holiday.

Pizza Suds has been specially developed for the heavy-duty hand washing of Dishes, Pots, Pans & all Kitchen Utensils in establishments such as Pizzeria’s and Italian Restaurants. Cuts grease fast, very easy on the hands.

9 Hand Washing

9 Glassware

9 Dishes

9 Pots & Pans

9 Kitchen Utensils

9 General Cleaning

Ferraro# 1121010 | 4/1 gal

DEGREASE IT

This is a concentrated liquid that will remove hard to clean fats, grease, carbon and food particles easily

Ferraro# 8010007 | 4/1 gal

Ferraro# 4400393 | 11/900 gr

FRESCO

Eggplant Caponata NEW

Sweet, tangy, and savory — our eggplant caponata is a perfect blend of roasted eggplant, tomatoes, olives, and capers. Enjoy it as a topping, side, or spread. Simple, fresh, and bursting with flavor!

Ferraro# 4408188

6/1 kg

Eggplant Caponata

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

Lemon & Honey

Zeppole

Light, golden Italian fritters infused with fresh lemon zest and finished with a warm honey drizzle—perfect for spring menus.

Yield: Approx. 50 zeppole

Ingredients

• 2.5 lbs high-gluten flour Ferraro# 1530016

• 3 packets (6 ¾ tsp) instant yeast

• 3 cups warm water

• ½ cup granulated sugar

• 1 tbsp salt

• 4 large eggs

• Zest of 5 lemons

• 1 tbsp vanilla extract

• 2 tsp cinnamon (optional)

• 1 gallon vegetable or canola oil (for frying)

• 1.5 cups honey (for drizzling)

• Powdered sugar (for dusting)

Directions

1. Prepare Yeast Mixture : In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5-7 minutes until foamy.

2. Mix Dough : In a commercial stand mixer with a dough hook, combine flour, salt, lemon zest, and cinnamon. Add the yeast mixture, eggs, and vanilla. Mix on medium speed for 3-4 minutes until a sticky dough forms. Cover and proof in a warm area for 60-90 minutes until doubled.

3. Preheat Fryer : Heat oil in a deep fryer or large heavyduty pot to 350°F (175°C).

4. Portion & Fry : Use a portion scoop (size #40) or a pastry bag to drop small rounds of dough into the hot oil. Fry in batches, turning occasionally, until golden brown (2-3 minutes per side). Drain on paper towels or a perforated sheet tray.

5. Finish & Serve : Drizzle warm honey over the zeppole and dust generously with powdered sugar. Serve immediately.

Mozzarella in Carrozza

Yield: 1 sandwich

Ingredients

• 2 slices Rustic Italian bread

• 3 oz. (3 slices) Grande Avorio® Fresh Mozzarella, sliced

• 8 oz. All-purpose flour

• 2 Eggs, beaten

• 8 oz. Plain bread crumbs

• 10 oz. Tomato bisque (see recipe)

Directions

1. Slice 3 oz. Grande Avorio ® into 3 slices.

2. Create a breading station by placing 8 oz. flour, 2 eggs, and 8 oz. bread crumbs into individual bowls.

3. On one slice of Italian bread, layer three 1 oz. slices of Grande Avorio ® , place other slice of Italian bread on top to create a sandwich.

4. Toss the sandwich in the flour, shake off excess flour, and then drop into the egg mix to coat. Remove and allow draining of excess egg mix, then place the coated sandwich in the bowl with the bread crumbs. Toss well until coated.

5. Fry at 325°F for 6 minutes or until golden brown.

6. Serve with a side of Tomato bisque.

Tomato Bisque

Yield: 30 oz.

Ingredients

• 28 oz. can Plum tomato, hand crushed

• 1 Onion, diced

• 2 Garlic cloves, minced

• 6 Fresh basil leaves

• 4 oz. Heavy cream

• 2 tbsp. Olive oil

• Salt and black pepper, to taste

Directions

1. In a medium sauce pan, sauté onions and garlic with olive oil on low until translucent.

2. Add the hand crush tomatoes and cook for 20 minutes on medium heat.

3. Pour the heated sauce into blender, add fresh basil, 4 oz. heavy cream, and blend until smooth.

4. Season with salt and black pepper to taste.

CURL UP TO STAND OUT.

Need another reason for pizza lovers to choose your already incredible pies? Try the tight curls, crispy edges and classic spice of ROSE GRANDE® CUP & CHAR PEPPERONI . Ferraro# 4601920 | 2/12.5 lb

Belongs on Pizza! Pineapple

•Picked at Peak Ripeness

•Rich in Vitamin C

•Naturally Gluten-Free and Fat-Free

•Shelf Stable Before Opening

•BPA-free, Recyclable Packaging

Ferraro# 5040780

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

Source: Datassential SNAP™ 2021.

Pineapple Pizza Tidbits in Light Syrup

Polynesian Pineapple Pizza

Cheese Imported

Our Romano and Parmesan grated cheese is a symphony of rich flavors and velvety textures. Sprinkle it over your pasta dishes, soups, salads, and more, and let it transform every bite into a mouthwatering experience.

Imported Grated Pecorino Romano

Ferraro# 0800110 | 4/5 lb

Imported Grated Parmesan

Ferraro# 0800096 | 4/5 lb

• 14 oz Mafaldine pasta n°2

• 8.8 oz buffalo ricotta

• 8.8 oz Neapolitan ragù sauce

• 5.3 oz pork ribs

• 5.3 oz pork sausage

• 7 oz veal slices

• 7 oz white beef (sirloin or round)

• 1.8 oz cured ham or bacon

• 5.3 oz onion

• 0.9 oz sultanas (golden raisins)

• 0.5 oz pine nuts

• 0.5 oz grated pecorino cheese

• 0.5 oz parmesan cheese ﬂakes

• Red wine, to taste

• Dark chocolate, to taste

• 2 cloves garlic

• Parsley, to taste

• Pepper, to taste

• Basil, to taste

Mafaldine n°2 WITH NEA P OL I TAN R A G Ù

AN D R I C O T TA

DIRECTIONS

1. Finely chop the garlic (removing the central sprout) and mix it with parsley and salt. Spread this mixture over the veal slices, then add raisins, pine nuts, grated pecorino, and parmesan shavings.

2. Roll up the slices tightly to form chops, ensuring the ﬁlling stays inside. Secure each roll with kitchen string, tying it tightly to keep the ingredients in place during cooking.

3. Cut sausage into cubes and brown it in a pan along with the veal chops, beef, and pork ribs.

4. Finely chop the onion and carrot, then add them to the pan once the meat is well browned. Cook for 5 minutes, then pour in the red wine.

5. Let the wine simmer for another 5 minutes to allow the alcohol to evaporate. Then add the tomato paste, grated dark chocolate, and salt. Cook for another 2 minutes.

6. Add the tomato sauce and enough hot water to cover everything. Bring to a boil, then lower the heat to the lowest setting. Cover with a lid and let it simmer for at least 4 hours, preferably using a ﬂame diffuser under the pan. Stir occasionally, checking that there is enough liquid. The sauce should cook “pippiando,” meaning it should bubble very gently.

7. When the sauce is ready, cook the Mafaldine in salted boiling water until al dente (about 7 minutes).

8. In a bowl, melt the ricotta by adding a few tablespoons of pasta cooking water, stirring until smooth and creamy

9. Add the ragù and a sprinkle of pepper (if desired) to the ricotta mixture. Toss the freshly drained Mafaldine with the sauce until well.

10. Garnish with a fresh basil leaf and serve.

Experience Unmatched Freshness with Finalmente Fresh Mozzarella!

For more information or to place an order visit ferrarofoods.com or contact your Ferraro Foods Account Executive.

Fresh Loaf

Ferraro# 0700113

4/5 lb

Ferraro# 0700118 2/3 lb 1 lb FDL 16 oz

Ferraro# 0700116

2/3 lb

Ferraro# 0700119 2/3 lb Bocconcini

Ferraro# 0700117

2/3 lb

Ciliegine

Ovoline

FINALMENTE HOMESTYLE BREADED MOZZ STICK

FERRARO CODE: 3670115 | 6/2 lb

THE PREMIUM MOZZARELLA STICK, BUILT FOR OPERATORS

INGREDIENTS

STURDIER COATING

Longer hot hold & perfect results every time. No empty shells

BAKED OR

FRIED

Delicious anyway you cook em ’ these sticks were designed for a Turbochef, oven or fryer

YOUR CUSTOMERS CRAVE THE CRINKLE

ADD THE #1 DIPPING FRY TO YOUR MENU

Cavendish Farms new Coated Crinkle Cut French Fries were made for dipping, dunking, and delivery. If you’re looking for an option that holds up to loaded fry recipes and stays crispy even after delivery, look no further than Cavendish Farms.

Crinkle Cut 1/2" Ferraro# 4300223

6/5 lb

72 / 1 oz

Beef & Pea

Ferraro# 3600015

Provolone & Mozzarella

Ferraro# 3600024

Sausage & Broccoli Rabe

Ferraro# 3600021

Additional sizes available!

Culinary Craftsmanship in Every Bite!

Mama Cucina Arancini are a product of passion and culinary mastery. Meticulously crafted, these rice balls encapsulate the authentic taste of Italy, transporting your customers to the cobblestone streets of Rome.

Hygienic Solutions Designed for You

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