FRESCO by Ferraro - September 2023

THE ULTIMATE PIZZA ISSUE

As the leaves start to change and the aroma of oven-fresh pizza fills the air, we know that something truly special is upon us. It’s not just the arrival of autumn; it’s the anticipation of National Pizza Month and one of the most beloved and busiest pizza days of the year— Halloween!

In this month’s issue, we’re turning up the heat and diving deep into the world of pizza. We’re breaking down the cornerstone elements— flour, mozzarella, tomatoes and toppings — revealing their secrets and importance in creating pizza perfection.

In this issue you’ll also discover unique and delectable fall-inspired pizza recipes that will ignite excitement in your customers and keep them coming back for more.

But we’re not stopping there. Our goal at Ferraro Foods is to arm you with knowledge and inspiration that will empower your pizzeria to rise to new heights. Whether you’re a seasoned pizzaiolo or just starting on your pizza journey, our in-depth exploration of key ingredients and innovative fall recipes will sharpen your skills and tantalize your customers’ taste buds.

Stay tuned, stay hungry, and let’s make this pizza season the most memorable one yet!

Ferraro Foods

SEPTEMBER 2023

FLOUR POWER

Learn about the pivotal role flour plays in making the perfect pie.

Page 5

TOMATOES

Italian tomatoes vs tomatoes from California.

Page 7

MOZZARELLA

Part skim vs whole milk mozzarella.

Page 9

PIZZA TOPPINGS

Classic to creative combinations

Page 11

RECIPES

Fall pizza inspiration. Page 15 & 17

VENDOR SPOTLIGHT

We sit down with Anthony Anela, Regional Sales Manager at Saputo

Page 19

PIZZA FLOUR made for

1500036

W i t h O r o d i N a p o l i ’ s " 0 f l o u r , " y o u ' l l u n l o c k t h e s e c r e t t o m o u t h w a t e r i n g l y l i g h t , c r i s p y , a n d u t t e r l y i r r e s i s t i b l e p i z z a c r u s t s . H a n d - s e l e c t e d a n d e x p e r t l y m i l l e d , t h i s f l o u r b o a s t s j u s t t h e r i g h t e l a s t i c i t y a n d t e x t u r e , a l l o w i n g y o u t o s h a p e a n d s t r e t c h y o u r d o u g h w i t h e a s e . E a c h b i t e w i l l t r a n s p o r t y o u t o t h e v i b r a n t s t r e e t s o f N a p l e s , w h e r e p i z z a f i r s t c a p t u r e d t h e h e a r t s a n d t a s t e b u d s o f m i l l i o n s .

Ferraro#

Flour plays a pivotal role in crafting the perfect pizza, serving as its fundamental building block. This humble ingredient forms the basis of the pizza dough, contributing to its texture, structure, and overall character. The type of flour used determines the crust’s chewiness, crispiness, and flavor profile. Flour also influences the dough’s absorption of water, ensuring it achieves the ideal consistency for easy shaping and rolling. In essence, flour is the canvas upon which all the other pizza elements, from sauce to cheese and toppings, are artfully arranged, making it an indispensable cornerstone of the pizza-making process.

Protein is the primary specification for wheat and flour, tied to absorption and gluten strength. Low protein is desired for tender or crisp textures. High protein is desired for chewy textures.

Different flours will absorb different amounts of water which will affect dough or batter properties.

The most common test in North America, it measures how long a dough can with stand mixing before it starts to break down (indication of gluten strength).

Ash determines how refined the flour is. Expressed in a % of how much trace minerals is remaining after flour is burned off.

ITALIAN VS CALIFORNIA TOMATOES

The distinction between California tomatoes and tomatoes imported from Italy extends beyond their place of origin and encompasses key flavor and culinary attributes. California tomatoes are often characterized by their consistent, vibrant red color, firm texture, and bright acidity. They are a reliable choice for a wide range of culinary applications. On the other hand, tomatoes from Italy, notably San Marzano tomatoes, are renowned for their rich, complex flavor profile, slightly sweeter taste, and thinner skin.

While both varieties have their merits, Italian tomatoes, with their unique flavor, have garnered a devoted following among chefs and food enthusiasts seeking to capture the essence of traditional Italian cuisine in their dishes.

WHOLE MILK VS PART SKIM

The choice between part-skim mozzarella and whole milk mozzarella hinges on the desired texture, flavor, and meltability. Part-skim mozzarella, with its lower fat content, tends to produce a slightly drier and firmer melt on the pizza, which some individuals prefer for a lighter, less greasy experience. Its mild flavor allows the other pizza components to shine while still delivering a satisfying cheesy bite. On the other hand, whole milk mozzarella boasts a richer, creamier melt that creates a luscious, gooey texture often associated with classic pizzerias. Its fullbodied taste can complement a wide range of toppings and sauces, providing a more indulgent and traditional pizza experience. The choice ultimately depends on personal preference and the desired mouthfeel and flavor profile for the perfect pizza.

THE ART OF PIZZA TOPPINGS:

A CULINARY ADVENTURE

Pizza is one of the world’s most beloved foods, and its popularity knows no bounds. Whether you’re a fan of the classic Margherita, a meat lover, a vegetarian, or an adventurous foodie, there’s a pizza for everyone. While the crust and sauce lay the foundation, it’s the toppings that truly make a pizza special. In this article, we’ll take a deep dive into the art of pizza toppings, exploring the classics, the creative, and the unexpected.

The Classics

Margherita: Let’s start with the pizza that started it all. The Margherita pizza features a simple yet exquisite combination of ingredients – fresh tomato sauce, mozzarella cheese, basil leaves, and a drizzle of olive oil. This classic pizza pays homage to Queen Margherita of Italy and represents the colors of the Italian flag.

Pepperoni: If you’re a meat enthusiast, you’ve likely indulged in a slice of pepperoni pizza. Thinly sliced, slightly spicy pepperoni sausage adds a burst of flavor and a delightful crispness when it cooks.

Mushroom: For the vegetarians and fungi fans, the mushroom pizza is a delightful choice. Sautéed mushrooms, often paired with mozzarella and sometimes a creamy white sauce, create a savory umami sensation.

Hawaiian: This sweet and savory combination features ham and pineapple, making it a tropical treat. The contrast between the salty ham and the juicy, slightly tangy pineapple creates a harmonious balance of flavors.

Creative Combinations

BBQ Chicken: This pizza is a fusion of flavors that marries the smoky richness of barbecue sauce with tender pieces of chicken, red onions, and cilantro. It’s a sweet, savory, and slightly spicy delight.

Pesto and Sun-Dried Tomato: Pesto sauce, sun-dried tomatoes, and mozzarella cheese come together to create a pizza that bursts with Mediterranean flavors. It’s a fresh and aromatic option for those seeking a departure from traditional tomato sauce.

Prosciutto and Fig: If you’re looking for an elegant pizza experience, prosciutto and fig is the way to go. The saltiness of the prosciutto pairs beautifully with the sweetness of figs and a drizzle of balsamic glaze.

Egg and Bacon Breakfast Pizza: Who says pizza is only for lunch or dinner? Breakfast pizza is a delightful twist on the classic, featuring eggs, crispy bacon, cheese, and sometimes spinach or mushrooms. It’s the perfect way to start your day.

Unexpected Delights

Kale and Sweet Potato : For a healthy and unique pizza, try a combination of kale and sweet potato. Roasted sweet potato slices, sautéed kale, and a sprinkle of feta cheese create a pizza that’s both nutritious and delicious.

Dessert Pizza : Pizza doesn’t have to be savory! Dessert pizzas feature sweet toppings like Nutella, marshmallows, strawberries, and even a dusting of powdered sugar. They’re a decadent treat for those with a sweet tooth.

Pizza toppings are a playground for creativity, and they allow for an endless array of flavors and combinations. Whether you prefer the classics, enjoy experimenting with creative toppings, or are open to trying unexpected delights, there’s a pizza topping combination out there that’s perfect for your palate. So, the next time you order or make a pizza, consider exploring the art of pizza toppings and savoring the delicious possibilities they offer.

Prosciutto Citterio... Prosciutto Citterio...

One taste and you’ll know why the world’s most celebrated prosciutto comes from Citterio.

CREAMY SAUSAGE TORTELLINI SOUP

S a u s a g e t o r t e l l i n i s o u p i s t h i c k a n d c r e a m y w i t h c h u n k s o f c o o k e d p o r k s a u s a g e , c a r r o t s , b u t t e r y k a l e a n d t h r e e c h e e s e t o r t e l l i n i p a s t a a l l c o o k e d i n a s m o o t h t o m a t o s a u c e T h i s s o u p w i l l b e c o m e a n i n s t a n t f a v o r i t e !

Y i e l d : 8 s e r v i n g s

Y o u ' l l n e e d :

1 p o u n d g r o u n d p o r k s a u s a g e

1 c u p c a r r o t s c h o p p e d

1 s m a l l o n i o n c h o p p e d

3 c l o v e s g a r l i c m i n c e d

1 T a b l e s p o o n I t a l i a n s e a s o n i n g

1 / 4 c u p f l o u r

6 c u p s c h i c k e n b r o t h

( 1 ) 6 o u n c e c a n t o m a t o p a s t e

1 c u p h e a v y c r e a m

9 o u n c e c h e e s e t o r t e l l i n i

3 c u p s k a l e c h o p p e d s a l t a n d p e p p e r t o t a s t e

D i r e c t i o n s :

I n a l a r g e p o t o v e r m e d i u m h i g h h e a t a d d t h e s a u s a g e C o o k a n d c r u m b l e u n t i l b r o w n , r e m o v e a n d s e t a s i d e o n a p l a t e . A d d t h e c a r r o t s a n d

o n i o n a n d s a u t é u n t i l t e n d e r . A d d i n g a r l i c a n d I t a l i a n s e a s o n i n g a n d s a u t é f o r a m i n u t e m o r e .

A d d i n t h e f l o u r t o t h e v e g e t a b l e s a n d s a u s a g e

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

a n d b r i n g t o a s i m m e r f o r a b o u t 7 m i n u t e s u n t i l

t o r t e l l i n i i s c o o k e d . A d d i n t h e k a l e r i g h t b e f o r e s e r v i n g a n d s a l t a n d p e p p e r t o t a s t e .

Frozen Cheese Tortellini Ferraro# 4100190 | 12/1 lb

THE ULTIMATE PROTEIN PIZZA TOPPINGS! THE ULTIMATE PROTEIN PIZZA TOPPINGS!

Our sausage and beef toppings are cooked using a proprietary cooking process. Our toppings are produced with fresh, rather than frozen meat for exceptional flavor. Individually Quick Frozen (IQF), our toppings can be used right from the freezer.

SAUSAGE

SAUSAGE ITAL SPICY HAND-PINCH

FC LG

FERRARO# 4000056 | 2/5 LB

SAUSAGE ITAL HAND-PINCH FC LG

FERRARO# 4000064 | 2/5 LB

SAUSAGE CRUMBLE FC

FERRARO# 4000074 | 10 LB

BEEF

BEEF TOPPING CKD

FERRARO# 4000016 | 10 LB

SAUSAGE SLCD RAND THIN

SWT CKD

FERRARO# 4000204 | 2/5 LB

SAUSAGE SLCD RAND MILD

BIAS CUT FERRARO# 4000329 | 2/5 LB

AUTUMN PIZZA WITH SAUSAGE AND SWEET POTATO

Ingredients

• 1 pound pizza dough

• 2 teaspoons olive oil

• 1 large sweet potato peeled and cubed

• 1 cup mushrooms cleaned & drained

• 1 tablespoon unsalted butter

• 1 small onion thinly sliced

• ½ cup red wine

• Marino Sausage Crumble

White Cheese Sauce

• ½ cup ricotta cheese

• 2 ounces Parmesan cheese

• 1 teaspoon garlic diced

• 1 teaspoon olive oil

• Italian seasoning to taste

• Kosher salt to taste

• Black pepper to taste

• 2 cups mozzarella cheese

Maple Cinnamon Drizzle

• 2 tablespoons olive oil

• 2 teaspoons maple syrup

• Pinch cinnamon

• Kosher salt to taste

• Black pepper to taste

Fried Sage

• 1 bunch fresh sage leaves

• ¼ cup olive oil

Directions

1. Preheat oven to 425 degrees F. Roll and stretch your dough out to a 16inch round and set on baking sheet, pizza pan, or stone.

2. Poke the center of the dough with the tines of a fork, leaving a 1-inch rim untouched. Bake for 3-5 minutes, pressing down any puffed dough after removing it from the oven. Set aside.

3. Scatter sweet potato cubes and mushrooms on a baking sheet. Drizzle with olive oil, then roast in 425 degree oven for 18-22 minutes.

4. Add butter to a pan and melt, then add onions to pan. Allow to caramelize for 10 minutes, stirring occasionally.

5. Pour in wine about 1-1.5 ounces at a time, allowing it to cook into the onions a bit before adding more. Cook down until there is no liquid left, then remove from heat.

White Cheese Sauce

1. Combine ricotta, Parmesan, garlic, 1 teaspoon olive oil, Italian season, salt, and pepper in a medium bowl. Mix until well blended, then spread on top of parbaked crust.

2. Scatter sausage topping on top of cheese sauce, then wine-caramelized onions. Sprinkle on 1 cup of Mozzarella, the add roasted sweet potatoes and mushrooms, and remaining Mozzarella.

3. Bake at 425 degrees for 18-20 minutes, until crust is golden brown and cheese is bubbly.

Maple Cinnamon Drizzle

1. Combine 2 Tablespoons olive oil, maple syrup, cinnamon, salt, and pepper in a small bowl. Stir together well.

Fried Sage

1. In a small, clean saute pan, heat olive oil over medium heat. Fry sage leaves in oil for 1 minute on each side, removing to a paper towel to dry.

2. When pizza is out of the oven, top with crispy sage leaves, pine nuts, and Maple Cinnamon Drizzle. Slice to desired size, serve, and enjoy!

Taste the Tradition

Country Brand’s imported Parmigiano is a masterpiece of time-honored craftsmanship, delivering the rich, authentic flavors of Italy to your table

Ferraro# 0800095

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

ARUGULA AND PARMESAN PIZZA

Ingredients

• 1 Extra Thin Pizza Crust Ferraro# 1646912

• 2 cup(s) arugula Ferraro# 0000632

• 2 Tbsp Extra Virgin Olive Oil, plus more for pizza crust Ferraro# 1000041

• 1 Tbsp lemon, juiced Ferraro# 0000042

• 1 cup(s) Pecorino Romano Cheese, grated Ferraro# 0800110

• 6 slices of prosciutto Ferraro# 4600368

• 1/4 cup(s) Parmigiano cheese, shaved for topping Ferraro# 0800095

• 1/2 Tsp Kosher Salt

• 1 Tsp pepper

Directions

1. Take pizza crust out of package.

2. Combine arugula, olive oil, and lemon juice in a bowl. Toss to coat and set aside.

3. Brush a little olive oil evenly over pizza crust then sprinkle with Pecorino Romano cheese.

4. Spread prosciutto evenly over cheese.

5. Bake until crust is brown and cheese is golden

6. Remove from oven and spread dressed arugula salad evenly over pizza.

7. Sprinkle with shaved Parmesan cheese and season with salt and pepper.

FALL PIZZA INSPIRATION

1. Pumpkin Pizza with Pancetta, Gruyère and Caramelized Onions

2. Fig and Prosciutto Pizza with Balsamic Drizzle

3. Caramel Apple Dessert Pizza

4. Sweet Potato & Caramelized Onion Pizza with Sopressata & Balsamic Glaze

5. Red Potato, Sausage and Rosemary Fontina Pizza

VENDOR SPOTLIGHT SAPUTO CHEESE

USA

Interviewed: Anthony Anela, Regional Sales Manager, Business Development

How did Saputo begin? How have you evolved?

Master cheesemaker Giuseppe Saputo and Frank, his eldest son, left their small village of Montelepre, close to Palermo, Sicily, and immigrated to Canada, convinced it was the ideal country to provide a better future for their family in the wake of the Second World War. After two years spent in Montréal, Lino Saputo convinced his father, Giuseppe, to start his own business. In September 1954, using $500 to buy some basic equipment and a bicycle for deliveries, the Saputo family founded a cheese making company bearing its name. Saputo quickly established itself in Montréal’s Italian community. After modest beginnings, the Company’s founders saw their determination, hard work, passion and vision transform Saputo into an industry leader, both in Canada and around the world.

What is your favorite product that you sell and why?

This is a hard one, I love cheese and there are so many different types that we offer. The Stella Black Wax Asiago is one of my favorites, the flavor profile on this cheese is delicious.

What would you be doing if you weren’t working in the food business?

I’ve been the Food Business my whole life, my grandparents and my parents owned grocery stores in Philadelphia from the early 1900’s until 1993. If I wasn’t in the Food Business, I would work in the Real estate market.

Best thing about working at Saputo?

The Culture at Saputo Cheese is amazing. A very oriented company.

What is on the horizon for Saputo?

Saputo has 3 construction projects going on presently. 1) The transformation of our Reedsburg Wisconsin Facility from a Mozzarella Plant to a state-of-the-art Goat Cheese manufacturing facility. 2) Our New Cut and wrap facility in Franklin Wisconsin 3) A new shredding facility in Tulare Paige California.

What is your ideal pizza?

My ideal pizza would be made in a wood fire oven, a blend of Saputo Gold Whole Milk and Part Skim

Mozzarella with plum tomatoes and fresh basil. The crust must be crisp and almost well done.

Napoli Code: 180684

(Available through Napoli Foods)

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