FRESCO by Ferraro - August 2023

Fall Flavors & Favorites

Food brings people together and when the seasons change, the different activities and food associated with them can change too! At Ferraro, we are excited to see menus reflect different fall flavors and of course, we are pumped for football season because what goes better with football than pizza and wings… our specialty! In this issue you will find, Fall menu tips, new products, our fall event schedule and helpful industry insights on the current matters at hand within the restaurant business!

We look forward to seeing the inspiring creations on your fall menus!

Work hard, be nice, eat pizza, Ferraro Foods

AUGUST 2023

TRANSITIONING TO FALL

Rake in business with these seasonal menu ideas.

Page 4

2023 EVENTS

Join us for one or more of our remaining events of 2023.

Page 7

INDUSTRY INSIGHTS

Prepare for how the upcoming season change might influence your business.

Page 9

NEW ITEMS

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

Page 11

CUSTOMER SPOTLIGHT

Take a step inside Dave and Charlie’s Hometown Deli.

Page 13

RECIPES

Fall menu inspiration.

Page 15 & 17

Transitioning to Fall

Rake in Business with Seasonal Menu Ideas

Summer is winding down and you can feel the crisp fall air approaching. This means going back to school, pumpkin flavored everything… and most importantly for the foodservice industry, the beginning of footballtailgating season.

On the next page are some things you’ll start to see on menus, as summer comes to an end and we approach fall

As Summer comes to an end, keep your eye out for these fall menu favorites:

Family-Sized Bundles for Tailgating

Be top of mind on game day with bundles advertised to be a convenient and economical choice. For example, a pizza, wings and a soda for a set price or a promo where you get a free gallon of soda with the purchase of a pie and wings.

Convenient Finger-Food Appetizers

Think wings, fries, jalapeno poppers, mozzarella sticks, dips and more. Indulgent, share-friendly foods will be a hit this season. This theme goes along with the emphasis on tailgating season.

Unique Fall-Inspired Flavors

The idea is to offer something so delicious it’s hard to find anywhere else, so they’ll have no choice but to come back for more! Especially if it is offered for a limited time basis.

Try these

• Fagotti Formaggio e Pere (Ferraro# 2100894)

• Butternut Squash & Sage Ravioli (Ferraro# 4100712)

• Pumpkin Sea Salt Caramel Crumble Gelato (Ferraro# 4400478)

Shareable Apps

Differentiate by offering something besides the typical mozzarella sticks and onion rings. Below are some ideas:

Bavarian Soft Pretzel Sticks (Ferraro# 3700158)

Served with:

Cheese Sauce (Ferraro# 5240007) or Jalapeno Cheese Sauce (Ferraro# 5240061)

Honey Mustard Dressing (Ferraro# 300418)

Garlic Parmesan Sauce (Ferraro# 4700100)

Loaded Tater Tots (Ferraro# 4300290)

Served with:

Melted cheddar cheese (Ferraro# 4700980)

Bacon Bits (Ferraro# 4000057)

Creamy Ranch Sauce (Ferraro# 300436) or Sour Cream (Ferraro# 0900230)

Optional: scallions, jalapenos, diced tomatoes, ground beef

Fried Calamari Rings (Ferraro# 4200454) drizzled with Chipotle Mayo (Ferraro# 3109) and Fried Jalapenos

Artichoke Asiago Dip

Or try Don’s Salads premade, readyto-serve version (Ferraro# 5050517)

Ingredients:

2 cups grated asiago cheese

1⁄2 cup mayonnaise

1⁄2 cup sour cream

1⁄2 teaspoon salt

2 garlic cloves

6 -8 ounces marinated artichoke hearts

1⁄2 teaspoon lemon juice

Loaded Creamy Dip

Ingredients:

1 ½ cups sour cream

4 ounces soft cream cheese

1 cup shredded sharp cheddar cheese

2 slices bacon crumbs

1 tablespoon ranch seasoning mix

1 tablespoon chives

Falling for Dips

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.

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

SEPT 23rd

OCT 1st & 2nd

ONE BITE FESTIVAL

Visit The Ferraro Piazza during the first ever One Bite Festival taking place September 23rd at Maimonides Park in Brooklyn, NY.

PIZZA & PASTA NORTHEAsT

Visit Ferraro Foods at booth 729 during Pizza and Pasta Northeast, taking place at the Atlantic City Convention Center October 1st and 2nd.

NEW ENGLAND FALL FOOD SHOW

OCT 23rd

Join us for our New England Fall Food Show, presented by Napoli Foods, Ferraro Foods and Casa Imports. Our second annual New England Food show will be held at the Mohegan Sun Expo Center in Connecticut.

GLITZ & GOURMET: NJ/MD FALL FOOD SHOW

NOV 13th

Join us for an unforgettable day that brings together the timeless charm of Hollywood's golden era with the authentic taste of Ferraro's finest food manufacturers during our Fall Food Show taking place November 13th at Harrah’s in Atlantic City, NJ

Deli

w a t e r i n g r o a s t b e e f a r e j u s t t h e b e g i n n i n g o f a

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

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

Oven Roasted Turkey

Oven Roasted Turkey

Ferraro# 4600136

Ferraro# 4600136

Ham 10% Ham 10%

Ferraro# 4600320

Ferraro# 4600320

Roast Beef Roast Beef

Ferraro# 4601702

Ferraro# 4601702

Change is inevitable. This statement is very true in life and in the restaurant industry. There have been many reasons to pivot in the last few years, but some remain constant like seasonal fluctuations.

As we head into the fall months, the first things that come to mind are cooler weather in many areas of the country and back to school! Depending on where you live, this could mean an uptick or a downturn in business.

According to a survey by the National Restaurant Association, 90% of restaurant operators said that weather changes impact their business. For example, if you run a destination restaurant and the weather is going to be bad, foot traffic may drop. On the contrary, if the weather is great and your location is somewhere like the beach or maybe you have a fabulous outdoor dining setup, you may see an uptick in business. Studies

INDUSTRY TIP

also show that pizza delivery sales increase in inclement weather.

TIP : Being flexible will help any operator dealing with crazy weather, especially with your staff. There is no need to have waitstaff standing around, not making tips, if the weather is bad.

Kids going back to school means that some will be leaving summer jobs for high school or college in a different area. Part-time employees are great during busy season but replacing them needs to be done quickly for the fall and winter months. According to the National Restaurant Assoc. Summer 2023 added 502,000 seasonal jobs. This makes it the strongest seasonal hiring since 2017 when 530,000

American Express recommends limiting menu size to control increasing costs and hone in on specialties. Catering is also a huge play in the last 4 months of the year with tailgating and the holidays being prime opportunities to showcase your restaurants’ seasonal offerings and deals.

were added. One reason for this growth is that the industry’s prime labor pool is at its highest level in several years. Restaurants are the largest employers of teens providing job opportunities for 1.9 million 16-19-year-olds. College towns are a different story and have opposing labor issues, staffing issues in the summertime and not during the other months.

TIP : This generation, Gen Z, people born between 1997- 2012, look for good pay, safe work environments and healthy workplace culture.

What can we look forward to in this industry for the balance of 2023?

Growth, balance and unique offerings.

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Ferraro# 4300291

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Chocolate Eclair

Made with wheat flour and eggs and filled with burrata, ricotta and Limoncello.

Ferraro# 240379

Size: 6.6 lb

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• Mashed potatoes are excellent alongside various classic meat or fish dishes

GLUTEN FREE VEGETARIAN

FROZEN

MASHED POTATO MIX INS

• Roasted garlic

• Caramelized onions

• Sour cream, cheddar cheese, green onions, and bacon

• Pesto sauce

• Chives

Filled with chocolate cream and decorated with chocolate glaze.

Ferraro# 4400510 | 14 ct

Vanilla Eclair

Filled with vanilla cream and decorated with vanilla glaze.

Ferraro# 4400511 | 14 ct

Coffee Eclair

Filled with coffee cream and decorated with a coffee glaze.

Ferraro# 4400512 | 14 ct

Paris-Brest Eclair

Filled with a luscious hazelnut cream, decorated with almonds, and powdered sugar.

Ferraro# 4400513 | 14 ct

Paccheri Neri

Made with durum wheat semolina, water and squid ink.

Ferraro# 450325

Size: 6.6 lb

Tortelloni Giganti Neri al Salmone e Timo

Filled with Smoked Salmon, Atlantic Salmon, ricotta, Grana Padano PDO and thyme.

Ferraro# 450329

Size: 6.9 lb

Gnoochi Ripieni Formaggi

Filled with ricotta, Asiago PDO, mozzarella and Grana Padano PDO.

Ferraro# 450321

Size: 11 lb

Ignite Flavor

with 212 Hot Sauce and Wing Sauce!

Not Just for Wings: Don't limit your creativity! 212 sauces aren't just for wings; they're versatile companions for nachos, tacos, burgers, and even veggie dishes. The possibilities are endless!

Cayenne pepper sauce | Ferraro# 5123150

BUFFALO WING sauce | Ferraro# 5123155

HOT sauce | Ferraro# 5123160

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

CUSTOMER SPOTLIGHT

Dave & Charlie’s Hometown Deli

Norwalk, CT

Interviewed: Dave Kuban

When Ed Marinello was tasked with breathing life into the building that formerly housed Marinello’s Deli he knew just the man to call. If anyone could open a thriving business in this location, it was Dave Kuban. Seeing how Dave grew the food truck Ed had sold him 3 years prior there was no better man for the job in Ed’s eyes.

At first, Dave was reluctant to take on the deli business, he was already running a successful Planet Pizza location for the past 8 years along with the pizza truck. In the end Ed’s persistence won him over. Dave has been running Dave’s and Charlies Hometown Deli with his brother in law for the past 2 years.

The mission of Dave and Charlie’s is simple - to give people an intimate neighborhood feel while providing high quality, delicious food. Over the past two years Dave and Charlie’s has become much more than just a place to grab a quick bite though.

Dave Kuban has made it his mission to create a safe place for the community. Recently, he closed down his parking lot one to throw an Ice Cream Social. The day was filled with face painting, a magician and bounce houses for the kids and family’s from Norwalk. This

is just one small example of how Dave has given back. He has also run school supply drives, donated to the shelters during COVID and has supported countless other community events.

In the heart of Norwalk, Connecticut, Dave and Charlie’s Hometown Deli stands as a testament to the power of great food, warm hospitality, and community engagement. With its commitment to quality, creativity, and compassion, this hometown deli has woven itself into the fabric of Norwalk’s identity, creating a haven where flavors, memories, and friendships intertwine.

Dave Kuban’s Pizza Truck

Dave & Charlie’s also has a mobile unit.

Dave & Charlie’s has a full menu of delicious breakfast and lunch items.

Crafted for Pizzaiolos Crafted for Pizzaiolos

Our flour is meticulously milled to create the perfect balance of elasticity, flavor, and texture, ensuring pizzas that are nothing short of a masterpiece.

Ferraro# Ferraro# Ferraro# 11530016 530016 1530016

FOCACCIA WITH ROASTED SQUASH, WALNUTS, & GORGONZOLA

Ingredients

Focaccia Dough:

1. 5 Cups Flour Ferraro# 1530016

2. 2 Teaspoons Instant Active Dry Yeast Ferraro# 5000520

3. 2 – 3 Tablespoons EVOO (Plus 2 Additional Tablespoons To Oil Bowl) Ferraro# 1000041

4. 1 Teaspoon Salt

5. 2 Cups Warm Water

Toppings:

1. 3 to 4 Cups Diced Roasted

Butternut Squash

2. 8 Fresh Sage Leaves

3. Cracked Black Pepper

4. 1/2 Cup Chopped Walnuts

Ferraro# 120146

5. 1 Cup Gorgonzola Crumbles

Ferraro# 0800060

6. Extra Virgin Olive Oil

Ferraro# 1000041

7. Coarse Sea Salt

Directions

1. Measure and assemble your flour, oil, salt, yeast, and water.

2. Add everything but the water into a large bowl and stir.

3. Add half the water and stir.

4. Continue to add water until the dough begins to come together into a shaggy ball.

5. Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand.

6. Knead for about 5 minutes, or until the dough is smooth and pliant.

7. Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside.

8. Roll the ball of dough around in the oil ensuring the sides of the bowl and ball of dough are both lightly oiled.

9. Cover your bowl with plastic wrap and place in a warm spot to rise.

10. Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature.

11. Line flat baking sheet with parchment paper, then lightly oil.

12. Dump your risen dough into the pan punching it down to deflate it.

13. Shape into one large or two smaller circles.

14. Preheat the oven to 425 degrees F.

15. Drizzle about 1/4 of a cup of olive oil over the top of each dough round.

16. Arrange the diced squash over the top of each circle of dough.

17. Thinly slice half the sage and sprinkle over the focaccia.

18. Sprinkle coarse sea salt over the top of your focaccia, and let it sit to rise again for 15 minutes.

19. Bake for 15 minutes then remove from the oven.

20. Sprinkle the top of each focaccia with half the walnuts and the cheese crumbles.

21. Bake another 10 minutes or until the focaccia rounds are golden brown.

22. As soon as the focaccia comes out of the oven, drizzle each with a tablespoon of chestnut honey, and top with remaining sage.

23. Sprinkle the focaccia with some cracked black pepper, then cool for 10 to 15 minutes before slicing.

MUSHROOM CHESTNUT LASAGNA

Directions

¼ Pound Diced Pancetta

Ferraro# 4600235

2 Tablespoons Olive Oil

Ferraro# 1000041

1 Medium Onion. Finely Chopped Ferraro# 0000020

3 Garlic Cloves, Minced Ferraro# 2000015

1 Pound Mixed Fresh Mushrooms, Cleaned & Sliced

Ferraro# 0000012

12 Chestnuts, Roasted, Peeled &

1 Teaspoon Fresh Thyme, Finely

Salt & Pepper To Taste

1. Place the dried porcini in a spice grinder or food processor and blend until fine.

2. To make the béchamel sauce, melt the butter in a heavy saucepan over low heat, and once it is completely melted and bubbling, add the flour and mix well with a wooden spoon.

3. Cook for a minute or two until the flour just begins to take on some color

4. Slowly start adding the milk, whisking continuously to prevent lumps from forming.

5. Continue to simmer until the sauce begins to thicken, stirring often.

6. Season with a pinch of salt, white pepper and the powdered porcini.

7. Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap.

8. Cook the pancetta in a large skillet over medium heat stirring often until lightly browned, about 4 to 5 minutes.

9. Transfer the pancetta to a plate.

1 Oz Dried Porcini Mushrooms

5 Tablespoons Of Butter

Ferraro# 0920163

1/4 cup + 2 Tablespoons-Flour

Ferraro# 1530016

Salt & Pepper To Taste

10. Add the oil to the pan, and add the onion and garlic.

11. Cook until the onion is translucent, about 3 minutes.

12. Add the mushrooms, and continue to cook until they wilt and begin to brown, 7 or 8 minutes.

13. Stir in the chestnuts, pancetta, thyme, salt and pepper.

14. Heat oven to 375 degrees F. and lightly grease an 8 ounce square baking dish.

15. Cover the bottom of the dish with a thin coating of sauce, then cover sauce with a layer of lasagna noodles.

16. Spread half the mushroom mixture, then some mozzarella, a little

½ Pound Lasagna Noodles, Ferraro# 4100299

2 Cups Shredded Mozzarella Cheese

Ferraro# 0110260

1/2 Cup Grated Parmesan Cheese

Ferraro# 0800096

17. Parmesan, then cover with sauce.

18. Repeat layers until ingredients are used up, spreading the top layer with sauce and rest of the mozzarella and Parmesan.

19. Bake 40 to 45 minutes until bubbly and brown.

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SAVE 90 MINUTES OF LABOR

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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

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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.