October / 2024 / ferrarofoods.com
Harvest & Holiday Essentials
Welcome to the October issue of Fresco by Ferraro! As we embrace the arrival of fall, it’s the perfect time to prepare for the flavors and festivities that come with the holiday season. This month’s issue is all about helping you get ready for the busy months ahead with a focus on warm, seasonal ingredients and menu ideas to elevate your offerings. Dive into our feature on Franco’s Italian Restaurant in Ocala, FL—a family-owned spot known for its rich Italian heritage and authentic dishes that bring a taste of Italy to the Sunshine State.
We’ve also curated a selection of fallinspired products and menu inspiration to help you infuse holiday magic into every dish, from cozy comfort foods to elegant, festive creations. Additionally, our industry insights section will keep you informed on the latest trends and shifts in the food world, helping you stay ahead in a season that’s all about gathering, celebrating, and indulging. So grab a cup of coffee and settle in—this issue of Fresco by Ferraro is your guide to a successful and flavorful holiday season!
Buon apetito, amici,
The Ferraro Family
October 2024
HARVEST TO TABLE
Seasonal menu inspiration.
Page 4
OCTOBER INDUSTRY INSIGHTS
Putting an Italian twist on Thanksgiving.
Page 7
RECIPE: CREAMY PUMPKIN & SAUSAGE SAGE PASTA
This Creamy Pumpkin & Sausage Sage Pasta combines savory sausage, rich pumpkin, and aromatic sage for a comforting fall dish.
Page 8
CUSTOMER SPOTLIGHT
Take a look inside Franco's Italian Restaurant. Page 9
FEATURED ITEMS
A few of our favorite seasonal products. Page 11
ELEVATING YOUR RESTAURANT’S MENU WITH FALL’S BEST FLAVORS
Chefs embrace this time of year, using traditional cooking techniques like roasting, braising, and baking to enhance the natural flavors of the ingredients. From the rich, aromatic spices used for seasoning, to the creamy sweetness of roasted butternut squash, the ingredients of the fall season offer endless culinary possibilities.
In this article, we will highlight the key ingredients of the fall season and their versatile applications, perfect for creating hearty, flavorful dishes that capture the essence of autumn. We also asked our Corporate Chef, Maurice Maglione, to provide some recipe inspiration.
Ingredients to create a warm, comforting and festive seasonal menu include:
Pumpkin & Squash
Pumpkin and Butternut squash are great for roasting, purees, soups, stews and curries, and baking.
Sweet Potatoes & Yams
These are great for casseroles, pies, soups and more! Roasting, mashing and baking are its most popular applications.
Cranberries
Great for salads, baked goods and a glaze or sauce to top meats like ham, chicken and pork.
Brussel Sprouts
These are great grilled, sauteed, steamed or roasted. Finish off seasoning with salt and pepper and a drizzle of olive oil.
Root Vegetables
Their hearty, delicious naturally sweet flavor is enhanced by roasting and braising. Also, try simmering or pureeing into comforting soups
Pecans & Walnuts
Most popularly used for salads, baking and spreads
Spiced Braised Beef Short Ribs
Spiced Braised Beef Short Ribs are incredibly tender and infused with a rich blend of aromatic spices, offering deep, savory flavors with a subtle hint of warmth. It's great to plate with egg fettuccine, glazed roasted vegetables and wilted kale.
Ingredients:
5 lbs boneless beef short ribs, ¼ cup Fall Spice Seasoning (equal parts chili powder, coriander, cumin, onion powder, ginger powder, cinnamon)
2 cups diced onion
1 cup diced carrots,
1 cup diced celery,
4 smashed cloves of garlic,
8 sprigs fresh thyme
2 cups red wine,
2 cups port wine,
4 cups veal or beef broth, ¼ cup tomato paste
1/3 cup vegetable oil
salt and pepper to taste
Directions:
Dry the short ribs and dust with Fall Spice Seasoning.
Place in the refrigerator for 2 hours to marinate.
Remove them from the refrigerator and season with salt and pepper.
Heat a pot and sear the short ribs on all sides with oil.
Remove, then add the vegetables and more oil if needed.
Saute the vegetables until golden then add tomato paste, saute for 1 minute then add port and red wine.
Reduce by half, add veal stock and return the short ribs back to pot.
Cover and place into an oven at 350°F till they are fork tender. This can take 2-3 hours depending upon the size of the meat.
When cooked, remove the short ribs to cool. Strain the liquid and place back on the stove on medium heat to reduce by 50%.
Use liquid to reheat the short ribs and once plated reduce to glaze the meat.
Osso bucco
This hearty, comforting dish is perfect for fall! This slow-braised veal is falloff-the-bone tender and full of flavor from the wine, vegetables and the fresh herbs. Classic seasonings like garlic, thyme, and bay leaves enhance the autumnal warmth of the dish.
Yields 1 serving
Ingredients:
5 pcs shanks, 1 can Italian Tomatoes, 2 cups diced onio ¼ bunch basil, 1 cup red wine, 4 cups vegetable stock, salt and pepper to taste
Directions:
Season shanks and sear. Remove and place into a deep hotel pan. Saute onions until golden brown in the same pan as the pork. Deglaze with wine and reduce by half. Add tomato, basil and season with salt and pepper. Pour over the pork and add stock. Cover with parchment paper, the foil and cook at 300°F on low fan until tender.
Butternut Squash Ricotta Spread
A creamy, savory dip or base that blends the smooth sweetness of roasted butternut squash with the mild, rich texture of ricotta cheese. Using a base of a pizza crust or flatbread, spread on a generous layer of this delicious ricotta and top with crispy prosciutto, baby arugula, cranberries, walnuts and balsamic reduction.
Yields 6 pounds
Ingredients:
2 pounds ricotta
1 cup of sliced shallots
3 pounds diced butternut squash
6 sprigs chopped thyme
10 sage leaves
½ pound butter
½ cup sherry
salt and pepper to taste
Directions:
In a pot heat butter on medium high. When melted, add shallots and squash, saute until tender and caramelized. Add Sherry and reduce by half. Puree with a hand blender and season. Add herbs when cool. Once cooled, mix in ricotta and puree.
Poached Pears over Gelato
Try Poached Pears over Gelato for a refined dessert that combines warm, tender fruit with creamy gelato. Pears once poached, become soft, juicy and infused with the rich flavor of the liquid. Serve over smooth, sweet gelato, to create a delightful contrast.
Ingredients:
4 peeled pears
3 cups port
2 cinnamon sticks
2/3 cup sugar
1 tbsp. vanilla extract
Directions: Bring port, sugar, vanilla, and cinnamon sticks to a simmer in a pot. Add the peeled pears and simmer till tender. Place a lid on the pot so the liquid does not evaporate. Once they are tender remove the pears and cool. Keep the liquid in the pot and reduce the liquid by 50%. It should be like a syrup consistency. Use the syrup to drizzle over pears when plating.
Biscotti Crumbled over Gelato or Affogato
Biscotti crumbled in a food processor is a great addition to creamy desserts, like gelato, panna cotta or custards. It can also be layered with whipped cream and fresh fruit to create parfaitlike desserts. Its lightly sweet, nutty flavor and crunchy texture provide a pleasant contrast, elevating your dessert.
We hope these give you inspiration for incorporating these elements into your menus to evoke the warmth of the season while offering diners a memorable experience. Whether through slow-braised meats, or indulgent desserts, you are sure to capture the essence of autumn with these flavors and techniques!
October
Thanksgiving, Italian Style: Embracing New Trends in Dining Out and Takeout
Thanksgiving is traditionally celebrated with a home-cooked meal, but dining out and ordering in has gained popularity, with restaurants — including Italian establishments and pizzerias — adapting to meet evolving consumer preferences. Here at Ferraro Foods, we like to put an Italian twist on holiday planning after the busiest pizza day of the year: Halloween!
Thanksgiving Takeout Demand
Nearly 35% of Thanksgiving diners in 2023 ordered takeout or catering, and Italian restaurants and pizzerias saw a notable share of this demand. Approximately 22% of all takeout orders for Thanksgiving in 2023 included items from Italian or pizzafocused menus, with favorites like lasagna, baked ziti, and gourmet pizzas complementing or replacing traditional dishes. Family-style packages offered by Italian restaurants have become particularly popular, providing an easy and flavorful holiday option.
Revenue Growth for Italian Restaurants
Pizzerias are hotbeds of culinary Italian restaurants and pizzerias reported a 24% increase in revenue over Thanksgiving week compared to regular weeks, exceeding the average revenue boost seen by other restaurant types. Many Italian
restaurants offered pre-ordered family-style pasta dishes, garlic bread, and seasonal specialties, which have proven to be successful as both dine-in and takeout options.
Staffing Challenges
Labor shortages continue to impact the industry, with 60% of restaurants reporting difficulty in staffing. Restaurants have managed this by offering limited holiday menus or focusing on takeout options, which require fewer front-of-house staff. Incentives like holiday pay have also been key to maintaining enough staff for holiday service.
Italian-Inspired Thanksgiving Options
Italian restaurants increasingly offer Thanksgiving-themed options with an Italian twist, and nearly 30% of consumers expressed interest in Italian-inspired Thanksgiving dishes for
2023. Popular choices include turkeystuffed ravioli, pumpkin risotto, and pasta dishes with seasonal flavors like sage and butternut squash. Pizzerias offering limited-edition Thanksgiving pizzas with toppings like roasted turkey, cranberries, and sage saw a 15% boost in sales during Thanksgiving week.
Online Orders and Pre-Reservations
Online reservations and pre-orders surged by 18% in 2023. Many consumers planned their holiday meals weeks in advance, with pre-orders of family-style meals spiking 20% over the holiday.
With more consumers seeking diverse options and sustainability becoming a priority, Italian eateries that balance tradition with innovation are wellpositioned to thrive during the Thanksgiving season.
Creamy Pumpkin & Sausage Sage Pasta
Ingredients
• 1 Pound Pasta of Choice
• 2 Tablespoons Olive OIl
• 1 Pound Fresh Pumpkin, Cut Into 3/4-inch Cubes
• 3/4 Pound Italian Sausage,
• 1 Medium Onion, Peeled & Chopped
• 3 Garlic Cloves, Peeled & Minced
• 4 Sage Leaves, Finely Chopped
• 1 Cup Heavy Cream
• 1/3 Cup Grated Parmesan Cheese
• Salt & Pepper to Taste
To Serve:
• Shaved Parmesan
• Cracked Black Pepper
Directions
1. Add the pasta to a large pot of boiling salted water over high heat and cook, stirring occasionally, until al dente.
2. Drain, reserving about 1/4 cup of the pasta water.
3. While the pasta is cooking, heat the oil in a large skillet over high heat, then add the pumpkin and sausages.
4. Cook, breaking up the sausage into bite-size pieces, for 8 mins, or until the sausage and pumpkin are beginning to brown.
5. Add the onion, garlic, and sage and cook, stirring often, until the onion softens, about 5 minutes.
6. Stir in the cream and grated cheese, cook for about 3 minutes until thickened, then remove from the heat.
7. Season with salt and pepper, then add to the pasta along with enough pasta water to loosen as needed.
8. Cook briefly, stirring constantly over high heat until piping hot.
9. Serve in individual pasta bowls topped with shavings of Parmesan cheese and cracked black pepper.
CUSTOMER SPOTLIGHT
Franco's Italian Restaurant
Ocala, FL
Interviewed: Franco Esposito
History : Franco’s Italian Restaurant officially opened its doors on August 1, 2024. Franco, however, has a rich history in the food industry, boasting over 30 years of experience. He began his culinary journey at the age of 13 in a bakery in Italy and became a bakery owner by 18. At 27, he moved to the USA and opened a pizzeria in Bayonne, NJ. After finding the snowy winters unappealing, Franco relocated to Florida, where he has owned and operated restaurants in Tampa, St. Pete, Clearwater, Belleview, Summerfield, and now Ocala.
Most Popular Menu Item:
The restaurant receives rave reviews for several menu items, including the sausage and roasted red pepper bisque, lobster stuffed ravioli, Zuppa 7 Fish, and, of course, their signature pizza.
What Sets Them Apart:
As a family-owned and operated establishment, Franco’s Italian Restaurant prides itself on offering authentic Italian dishes made with quality ingredients at affordable prices. Their flexible hours cater to a range of dining experiences, from quick business lunches to exceptional casual dining.
Why Work with Ferraro Foods:
Franco has a longstanding relationship with Ferraro Foods, which has consistently demonstrated a commitment to accommodating their needs. This partnership is invaluable in the food industry.
Advice for Other Restaurant
Owners: Franco emphasizes the importance of serving quality food at reasonable prices. He advises restaurant owners to engage with customers during their meals, asking for feedback and showing genuine interest in their experience. This approach fosters loyalty and encourages patrons to return.
SEASONAL GOAT CHEESE
CREAMY GOAT CHEESE IN HARD TO RESIST FALL INSPIRED FLAVORS
CRANBERRY CINNAMON LOG
Tangy cranberry and goat cheese, balanced with sweet cinnamon, create a delightful schmear. Perfect for spreading on bagels, crackers, or any dish needing a sweeter twist!
Ferraro# 0800177 | 12/10.5 oz
PUMPKIN SPICED LOG
Montchevre® goat cheese blends sweet, earthy pumpkin with hints of nutmeg and cinnamon, creating a fall-inspired treat for pumpkin lovers!
Ferraro# 0800178 | 12/10.5 oz
MIKE’S HOT HONEY LOG
Two iconic brands, one fiery combo!
Montchevre's tangy goat cheese meets the sweet heat of Mike's Hot Honey® for an unbeatable flavor. Perfect for pizza or adding a "swicy" kick to any dish!
BUTTERNUT SQUASH RAVIOLI
A SWEET, NUTTY, AND VERSATILE FALL FAVORITE
Crafted from pasta dough made with fresh whole eggs and semolina flour, each medium square ravioli is filled with a delicious blend of butternut squash, ricotta, and Parmesan cheese.
Ferraro# 2108838 | 95 ct
SAUCE SUGGESTIONS
Sage Brown Butter Sauce
A classic, nutty butter sauce with crispy sage leaves enhances the richness of the ravioli.
Creamy Parmesan Sauce
A simple cream sauce with Parmesan adds a silky texture and depth of flavor.
Walnut Cream Sauce
Creamy, nutty, and slightly sweet, this sauce adds a nice crunch to balance the smooth filling.
Brown Butter and Maple Syrup
A sweet and buttery sauce with a hint of maple complements the squash’s natural sweetness.
READY TO SERVE SOUPS
A CONVENIENT WAY TO SERVE HEARTY, CHEFCRAFTED FLAVORS ANYTIME
CHICKEN NOODLE
Ferraro# 4221865 | 4/4 lb
BROCCOLI AND CHEESE
This soup is prepared the old fashioned way, chunks of hearty vegetables and diced chicken simmered in a seasoned chicken broth with ribbons of egg pasta. Generous pieces of tender broccoli florets simmered in a rich, cheesy broth.
Ferraro# 9003405 | 4/4 lb
NEW ENGLAND CLAM CHOWDER
Authentic New England Clam
Chowder, thick and rich, made with light cream and flavorful clam broth, loaded with chunks of clams and potatoes.
Ferraro# 9003407 | 4/4 lb
Ferraro# 0800174 | 12/10.5 oz
BUTTERNUT SQUASH RAVIOLI
E X C E P T I O N A L P I Z Z A A N D M O R E
PICK YOUR PASTAs
1 PICK YOUR sauces 2 PICK an oil & vinegar 3 PICK SOME EXTRAS 4
Build a Basket
Capellini
Ferraro# 450755
Cut Ziti
Ferraro# 450765
Ditali
Ferraro# 450771
Elbows
Ferraro# 450779
Marinara
Ferraro# 600910
Tomato / Basil
Ferraro# 600912
Italian EVOO - 34 oz
Ferraro# 360180
Italian EVOO - 17 oz
Ferraro# 360175
Marinated Artichokes
Ferraro# 100135
Whole Artichoke Hearts
Ferraro# 100115
Farfalle
Ferraro# 450775
Fettucine
Ferraro# 450763
Fusilli Ferraro# 450773
Linguine
Ferraro# 450759
Vodka Cream
Ferraro# 600919
Spaghetti Sauce
Ferraro# 600925
Balsamic Vinegar - 500 ml
Ferraro# 200560
Balsamic Vinegar - 17 oz
Ferraro# 200561
Medium Shells
Ferraro# 450777
Orzo Ferraro# 450782
Pasta Mista Ferraro# 450783
Penne Rigate
Ferraro# 450769
Fradiavolo
Ferraro# 600914
Pesto Ferraro# 600445
Red Wine Vinegar
Ferraro# 200520
Balsamic Glaze
Ferraro# 200566
Napoli Retail Items are perfect for Holiday gift baskets!
Potato Gnocchi
Ferraro# 450025
Rigatoni
Ferraro# 450767
Spaghetti
Ferraro# 450757
Artichoke Bottoms
Ferraro# 100145
Sundried Tomatoes
Ferraro# 600410
Stuffed Queen Olives
Ferraro# 110205
Marinated Mushrooms
Ferraro# 100760
VIEW OUR NAPOLI RETAIL CATALOG FOR A FULL LIST OF RETAIL OFFERINGS
BURRATA
(boor-AH-tah)
Fresh Mozzarella Filled with Shreds of Mozzarella Soaked in Cream
This rare Italian delicacy is now available in the United States from BelGioioso. Silky on the outside and creamy on the inside, BelGioioso’s Burrata boasts a richly sweet, milky flavor that is sure to please the palate. This made-to-order cheese is hand-formed into 8 oz., 4 oz. and 2 oz. balls and packaged in water for an extended shelf life.
Serve Burrata as an antipasto with fresh tomatoes and basil
Zucchini rolls with creamy Burrata
FRESCO BY FERRARO
Burrata Cup 4/4 oz Balls Ferraro# 0700956
THE PERFECT CUT FOR A LEGENDARY CHEESESTEAK
STEAK BEEF 4OZ THIN SL SIRLOIN CFM 10%
FERRARO# 3900742 | 10 LB
STEAK BEEF 5OZ THIN SL SIRLOIN CFM 10%
FERRARO# 3900743 | 10 LB
STEAK BEEF 6OZ THIN SL SIRLOIN CFM 10%
FERRARO# 3900744 | 10 LB
STEAK BEEF 8OZ THIN SL SIRLOIN CFM 10%
FERRARO# 3900745 | 10 LB
FRESCO BY FERRARO
ITALIAN
Quality is a family tradition
P I N S A P R O N T O
Hand-Stretched | Par-Baked | Traditional Pinsa Shells
Ferraro# 3802234 | 12/11 oz
FRESCO
TOMATO, BURRATA, AND BASIL Summer Recipes
1 l b De Cecco Spaghetti no.12
8 oz. Tomato Purée
4 oz. Cherry tomatoes
1 clove garlic, minced
De Cecco Spaghetti is gently sautéed in a sauce of poached cherry tomatoes, olive oil, garlic, and tomato purée. served with a garnish of burrata cheese and basil
Cook pasta, drain and reserve 2 oz. cooking water.
Heat garlic in a pan with olive oil.
Meanwhile, poach cherry tomatoes in boiling water for 30 seconds, remove and cool in ice water, then peel using a small knife.
Add cherry tomatoes to garlic and olive oil, pour tomato purée over, add salt, and bring to a gentle boil.
Add reserved cooking water to sauce and sauté.
Toss cooked pasta with sauce, garnish with burrata cheese and basil leaf, and serve.
Prosciutto Citterio... Prosciutto Citterio...
One taste and you’ll know why the world’s most celebrated prosciutto comes from Citterio.
slicedSERVING QUALITY
TO PERFECTION
Stack up your sandwich game with Marino and Vitale deli meats! From juicy roast beef to savory ham and classic turkey, we’ve got the premium flavors your customers crave.
SMOKED TURKEY
FERRARO# 4600114 | 2/9 LB AVG
OVEN ROASTED TURKEY
FERRARO# 4600137 | 2/8.5 LB AVG
HAM 10%
FERRARO# 4600320 | 2/13 LB
HOT COOKED CAPICOLA
FERRARO# 4600147 | 2/6 LB AVG
FLAT HALF ROAST BEEF
FERRARO# 4600099 | 2/6 5 LB AVG
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
Rosa Grande ® Pepperoni
Think it looks amazing? Just wait until you taste it.
Intensely flavor ful pepperoni, per fectly spiced and uniquely formulated to achieve just the right delicate charring and cupping when baked on a pizza. That’s what you get with HORMEL® ROSA GRANDE ® Pepperoni, just one of our legendary pepperoni products. ROSA GRANDE ® Pepperoni is the one to choose for a uniquely authentic look and taste, perfect for discerning patrons yet equally comfortable atop any style of pizza. Available in original and ROSA GRANDE ® Extreme varieties.
Cup & Char extreme Ferraro# 4601920
YOU DIDN’T GET INTO THIS BUSINESS TO BE AVERAGE.
NEITHER DID WE.
ASSORTED PETIT FOURS
A delightful assortment for any dessert table. Great for buffets, and catering events. Mini cakes like these originated in France. The collection includes 4 varieties, Carrot, Double Chocolate, Red Velvet, and Chocolate Raspberry Brownie. All with a thaw and serve convenience. Ferraro# 4400284 |96 ct
ASSORTED
MINI CHEESECAKES
Smooth and creamy cheesecakes that are made with real cream cheese, placed inside our signature recipe crust and finished off with a decadent fruit topping. Contains 10 cheesecakes of each flavor for a total of 60 cheesecakes: Chocolate Curls, Cherry, Pineapple, Blueberry, Lemon Coconut and Peanut Butter Nut. Ferraro# 4400283 | 2/30 ct
FRESCO
MARINO SAUSAGE
Bring bold, authentic flavor to your dishes with Marino Sausage! Crafted with premium cuts and traditional Italian seasoning, it's the perfect addition to pastas, pizzas, and more. Elevate every bite with the taste your customers crave.
Fresh Sweet Sausage Rope
Ferraro# 4600084 | 10 lb
Frozen Bulk Sausage
Ferraro# 4600053 | 10 lb
Cheese and Parsley Thin Rope
Ferraro# 4000317 | 10 lb
Ask your Account Executive about Marino Sausage’s full product line.
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
4
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4
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4
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4
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PERFECTLY
CRAFTED Authentic Flavor
Discover the unbeatable taste and quality of Ferraro Foods Exclusive Brand Meatballs. With a wide variety of sizes to fit any menu, our meatballs are available in both all-beef and beef-and-pork options to satisfy every craving Perfectly crafted for consistent flavor and texture, they’re the ideal addition to your pizzeria, restaurant, or foodservice operation Whether you're serving them in pasta, on a sub, or as an appetizer, our meatballs deliver the authentic, homemade taste your customers will love. Quality, versatility, and convenience – all in one bite!
WHY BUY FULLY COOKED ?
NO YIELD LOSS
You get exactly what you
Premium Quality, U r
TODARODES
Ferraro# 4200125
RINGS IQF
BREADED
Ferraro# 4200454
CLAMS WHOLE VCPK 11/16 IVP
Ferraro# 4200114
CLAMS WHOLE VCPK 17/22 IVP
Ferraro# 4200107
MUSSELS BLACK HALF SHELL FROZEN
Ferraro# 4200123
MUSSELS WHOLE SHELL IVP
Ferraro# 4200051
Calamari Clams Mussels
CALAMARI T&T 5-8"
CALAMARI
SAIL BRAND SHRIMP
SAIL BRAND SHRIMP
A Legacy of Quality & Flavor for Over 40 Years
FOR MORE THAN FOUR DECADES SAIL BRAND HAS BEEN A TRUSTED NAME IN THE FOOD INDUSTRY, DELIVERING CONSISTENT HIGH-QUALITY SHRIMP THAT CHEFS AND CUSTOMERS LOVE. OUR COMMITMENT TO EXCELLENCE IS REFLECTED IN OUR STRINGENT QUALITY CONTROL PROCESS ENSURING EVERY PRODUCT MEETS THE HIGHEST STANDARDS.
ADVANTAGES
DECADES OF TRUST: Over 40 Years of consistent quality and flavor that chefs and customers rely on.
CHEF-APPROVED: Endorsed by culinary professionals, our product are recognized as a top choice in kitchens nationwide.
STRINGENT QC: Our rigorous quality control process ensures the product you receive meets the highest standards of excellence.
P RODUCT PACKAGING
EASY RECOGNITION: A brand that stands out, making it easy for customers to choose quality every time.
COUNTRY BRAND CHICKEN
Serve up flavor and convenience with Country Brand Fully Cooked Chicken Wings! Juicy, tender, and ready to heat, they're the perfect addition to your menu for quick, crowd-pleasing appetizers or entrees. BREADED MILD
COOKED WINGS
FERRARO #3900015
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.
Val ay ® Premium, 2-Ply Core Size: 875”
Sheet Count: 1,000
Sheet Size: 3 9” x 4”
Per Case: 36
* AlsoinAvailable Kraft
4500VN
Valay® White 2-Ply, 6 3” x 8 85”
Per Case: 6,000
* AlsoinAvailable Kraft
Footage: 800 Core Size: 1” Width: 8”
Per Case: 6
Val ay® Small Core Tissue Dispenser
Val ay ® Interfolded Napkin Dispenser
Val ay ® Mechanical Towel Dispenser
Valay® Premium Heavyweight
Tired of flimsy trash bags that can't handle the daily grind? Say goodbye to frustration and hello to reliability with Old Glory Garbage Liners! Our bags are built to withstand the toughest challenges, ensuring your trash stays right where it belongs – in the bag.
FRESCO
