October / 2023 / ferrarofoods.com
Prepare for the Magic of the Holidays Welcome to the October issue of Fresco by Ferraro! We can hardly believe how quickly time flies! As we enter the cozy embrace of autumn, it’s time to start preparing your pizzeria for the upcoming joyous holiday season. In this issue, we’ve gathered a treasure trove of industry insights and tips to help you gear up for the wonderful festivities ahead. We understand the importance of staying ahead of the game in the everevolving restaurant landscape, and we’re here to equip you with the knowledge and inspiration you need to thrive. Join us as we embark on a journey to unlock the full potential of your pizzeria this holiday season. Your passion, combined with the wisdom and creativity we offer in this issue, will make this the most magical and prosperous time of the year. Buon appetito, amici!
The Ferraro Family
OCTOBER 2023
INDUSTRY INSIGHTS Prepare for how the upcoming holiday season with these industry tips. Page 5
NEW ITEMS A few of our new items that we are especially excited about. Page 7
BACCALA ALLA NAPOLETANA A traditional Italian dish made from salt cod, olives, tomatoes, capers, garlic, and potatoes. Page 9
UNIQUE DESSERT RECIPES A sweet twist on gnoochi & pizza. Page 11
L SA
UMERI
A A L I AN IT
I TA L I A N
F A M I LY
ST
years
O RY
n o i t i d a r t y l i m a f a s i y t i l a Qu
October
Tis the season, once again! 2023 holiday dining trends are getting back to pre pandemic normalcy with some learnings form the past few years sprinkled in. Here are some valuable strategies and tips for restaurants to consider during this busy season.
Holiday Trends Overview
Catering: Offering catering services can be a lucrative venture during the holiday season when people are looking for convenient dining options for gatherings and celebrations. Themed Menus: Creating special menus with holiday-themed dishes or flavors can attract diners looking for a festive experience. Beverage Pairings: Providing curated beverage pairings can enhance the dining experience and add value to the check. Traditional Dishes with a Twist: Offering familiar dishes with unique or creative twists can capture the interest of diners seeking a fresh take on classics. Upgraded Comfort Food: Elevating comfort food favorites with highquality ingredients or unique preparations can be a popular choice.
Addressing Holiday Fatigue
Incentives for Dining Out
Simplify Decision-Making: Make it easy for customers to choose by retooling the takeout menu and offering family-style meals to-go.
Discount High-Margin Items: Offer discounts on items that provide good profit margins to entice diners.
Scale Up Crowd-Pleasers: Provide larger portions of popular dishes (e.g., pasta, pizza, whole chicken) to cater to groups and reduce decision fatigue.
Weeknight Specials Differentiate from Weekend Promotions: Offer unique promotions during the week to attract diners seeking more casual dining options.
Effective Use of Social Media Tailor Messaging: Customize your social media messaging to highlight how your restaurant can assist customers during the busy holiday season. Promote Special Experiences and Menus: Showcase any unique offerings, holiday menus, takeout options, happy hours, and specials.
Kids-Eat-Free Promotions: Appeal to families by providing a kid-friendly offer. Complimentary Dessert or Beverage: Add value to full-price entrees by including a complimentary dessert or beverage especially on takeout orders.
Creating a Festive Atmosphere Inclusive Decor: Opt for winterthemed decor that appeals to a broad audience, avoiding exclusivity to a specific holiday. By implementing these suggestions, restaurants can maximize their appeal and convenience during the holiday season, potentially leading to increased patronage and customer loyalty.
FRESCO BY FERRARO | PAGE 5
POLLY-O
DECADENT
SQUEEZE BOTTLE
FRESH, CLEAN, BUTTERY NOTES WITHOUT THE EXCESS SALT PROFILE
AUTHENTIC INTERNATIONAL DESSERTS
BELEVO OLIVE OIL BLEND - NOW IN A CONVENIENT SQUEEZE BOTTLE
PERFECT PIZZA LOAF
Passion Fruit Cream Cake Crushed cookie base, creamy texture with a slight cheese flavor. Covered with natural sauce based on passion fruit. Ferraro# 4450123 | 2/14 slice
Triple Layer Rainbow Cake PRODUCT HIGHLIGHTS: •
Developed for New York style pizza
•
Blend of whole milk and part-skim
Featuring three layers of vibrant colors, filled and enveloped in a pink infused creamy vanilla frosting, and adorned with a delicate white chocolate couverture Ferraro# 4450120 | 2/14 slice
•
No need to mix cheeses
Dulce de Leche Cream Cake
•
Error free & consistent
•
Superior melt, stretch, and just the right amount of browning
Cream Cheese based dessert, served on a crushed cookie base, with dulce de leche sauce
•
Soft, tender mouthfeel
•
No rubbery texture
Ferraro# 0200019 | 8/7.5 lb avg The flavor of your operator’s homemade sauce and dough will shine through, creating a pizza with PERFECT balance.
OLIVE OIL BLEND
DESSERTS
Belevo Olive Oil Blend Ferraro# 9600014 12/1 lt PRODUCT FEATURES: •
Deep green color
•
Great taste
•
Made without any artificial flavors or colors
•
Easy and convenient squeeze bottle
TOPPING PIZZA
Ferraro# 4450121 | 2/14 slice
Guava Cream Cake Cream Cheese based dessert, served on a crushed cookie base, with a sweet guava sauce
DRESSINGS & MARINADES
Ferraro# 4450122 | 2/14 slice
Snowy Coconut Cake A delicate sponge cake soaked in a luscious coconut-infused trio of milks, generously enrobed in a velvety coconut cream, and crowned with a sprinkle of toasted coconut flakes.
SAUTÉING & FRYING
Ferraro# 4450119 | 2/14 slice FRESCO BY FERRARO | PAGE 7
Fresh. Breaded Stuffed Nachos: Jalapeno Cream & Jalapeno #40690 Beef Chili #4092 Kickin Chicken #4093 Breaded Cannelloni Bites: Meat #40172 Chicken & Artichoke #40173
Quality.
Breaded Ravioli: Four Cheese Large Round #41078 Classic Beef Large Round #41053 Classic Beef Square #40052 Four Cheese Square #40078 Spinach & Artichoke #40050
Breaded Mac & Cheese Bites: Jalapeno #40955 White Cheddar & Bacon #40967 Classic #40978 Breaded Fusion Bites: FRESCO BY FERRARO | PAGE 6 Southwest Chicken #40993 Pepperoni #40997
Tasty.
The way We are a family owned business started more then 59 years ago by Fernando Baldetti, a St. Louis restaurateur with a desire to produce high-quality, scratchmade ravioli for local restaurants. His vision of using only fresh ingredients, carefully prepared and skillfully formed, is still at the heart of Louisa today.
BACCALA ALLA NAPOLETANA Ingredients
Soaking Instructions
•
1 1/2 pounds baccala soaked and rinsed then cut into 4 equal size pieces - see notes below
•
2 tablespoons extra virgin olive oil Ferraro# 9600013
•
1 cup flour for dredging, will not use all of it Ferraro# 1530016
1. Rinse baccala pieces of all salt then place them into a very large bowl submerged with water and covered with plastic. Store in the refrigerator for at least 2 days (thicker pieces might need 3 days).
•
Pepper to taste
•
1 1/2 pounds Yukon Gold potatoes quartered Ferraro# 0000717
For the sauce •
1/4 cup extra virgin olive oil Ferraro# 9600013
•
3 cloves garlic sliced Ferraro# 2000015
•
1 28 ounce can plum tomatoes hand crushed or blender pulsed Ferraro# 1100027
•
1/4 cup Gaeta olives pitted and sliced Ferraro# 1401120
•
2 tablespoons capers rinsed Ferraro# 2000116
•
1/2 cup dry white wine
•
1/4 cup parsley minced Ferraro# 0000143
•
1/4 teaspoon crushed red pepper flakes Ferraro# 2001247
2. The water needs to be changed every 8 hours to help flush the baccala of its saltiness. Instructions 1. Preheat oven to 400F. Par boil the potatoes to almost but not quite fork tender (about 10 minutes). Drain and let cool. 2. In a large oven-safe pan saute the garlic over medium-low heat in extra virgin olive oil until lightly golden (about 2 minutes). Add the hot red pepper flakes, cook for 30 seconds, then add the wine. Turn heat to medium-high and cook for 1-2 minutes to burn off some of the alcohol. 3. Turn the heat back down to medium-low and add the tomatoes, capers, and olives. Let the sauce simmer over very low heat stirring occasionally. 4. Heat a large nonstick frying pan to medium heat with 2 tablespoons of extra virgin olive oil. Season the baccala with pepper on both sides then dredge into the flour and shake off the excess. Fry pieces in the pan until brown on both sides (about 2-3 minutes per side). If required, work in batches. 5. Place the seared fish into the sauce along with potatoes and bake for 2025 minutes. 6. Remove from the oven and add the parsley, mix, and serve. A healthy drizzle of extra virgin olive on top of each piece is a good idea. Enjoy!
FRESCO BY FERRARO | PAGE 9
CAKES
Limoncello Mascarpone Cake
Italian Rainbow Cake
10″ Limoncello Mascarpone cake is a rich combination of Sicilian lemon infused sponge cake and Italian mascarpone topped with European white chocolate curls.
Toasted Almond Cream Cake
Flourless Chocolate Cake
Sponge cake is delicately soaked in amaretto syrup layered with imported mascarpone cream and topped with Italian amarettini cookies and roasted almonds.
Three colorful sponge layers are filled with a sweet raspberry jam and almond marzipan, topped with decadent chocolate icing, chocolate sprinkles, and Italian-colored blossom curls.
Made with the finest Belgian semi sweet chocolate, butter, cocoa powder and vanilla. This cake is delicately rich, and bursting with a smooth, moist, and creamy texture.
Ferraro# 4401782 | 2 ct
Ferraro# 4400665 | 2 ct
Ferraro# 4400117 | 2 ct
Ferraro# 4401834 | 2 ct
CUPS Dessert Cups are PERFECT FOR ON-PREMISE, OFF-PREMISE, TAKE-OUT & DELIVERY Belgium Chocolate Mousse Cup Ferraro# 4400678 | 12/3.5 oz
Toasted Almond Cup Ferraro# 4400109 | 12/4 oz
Limoncello Mascarpone Cup Ferraro# 4400105 | 12/4 oz
Tiramisu Cup Ferraro# 4400664 | 12/4 oz
CANNOLI CREAM Cannoli Cream with Chocolate Chips Authentic Cannoli Cream made with Impastata ricotta cheese
Ferraro# 4400349 | 4/1.5 lb
TIRAMISU Tiramisu Tray Imported Savoiardi ladyfingers are hand dipped in a custom espresso mixture, layered with ethereal mascarpone imported from Italy, then finished with a generous dusting of premium cocoa powder.
Ferraro# 4400663 | 2 ct
CINNAMON SUGAR DESSERT GNOCCHI Ingredients
Directions
•
2 tbsp granulated sugar Ferraro# 2020055
1. Combine granulated sugar and cinnamon together in a small bowl and set aside.
•
2 tsp ground cinnamon Ferraro# 2001218
•
1 lb potato gnocchi Ferraro# 2540029
2. Bring a pot of water to a boil. Add gnocchi and boil for a couple of minutes or until most of the gnocchi start to float.
•
2 tbsp butter Ferraro# 0920163
•
Whipped topping, for serving Ferraro# 0960216
3. Meanwhile heat up a nonstick or cast iron pan over medium heat with butter for about 30 seconds to 1 minute or until fully melted and sizzling. Use a large slotted spoon to scoop out gnocchi from boiling water. Shake lightly to get rid of excess water and place gnocchi into the hot pan. Ensure each piece is touching the pan and brown on one side for 4 to 5 minutes. Toss only once to get the other side slightly crispy and light brown. 4. Add cinnamon sugar and toss to coat the gnocchi. Spread gnocchi into an even layer and cook another 1 to 2 minutes to allow the sugar to slightly caramelize. Lower heat to prevent burning. Turn off the heat and let the gnocchi rest for 1 minute as it will be very hot. 5. Portion gnocchi onto small dessert plates and top each serving with a generous scoop of coconut whip on top and a little sprinkle of cinnamon as garnish.
APPLE PIE PIZZA Ingredients
Directions
•
5 fuji apples peeled and diced Ferraro# 4900032
1. Preheat oven to 450F.
•
1 prepared pizza dough
•
3 tablespoons butter Ferraro# 0920163
•
1 cup apple juice Ferraro# 5102186
•
1/3 cup brown sugar Ferraro# 2020059
•
3 tablespoons cornstarch Ferraro# 1542260
•
1/4 teaspoon nutmeg
6. Cook for 20 minutes and let cool.
•
1 teaspoon cinnamon Ferraro# 2001218
Cinnamon Icing
Cinnamon Icing •
4 oz cream cheese softened
•
3 tablespoons butter
•
1 cup powdered sugar
•
1/2 teaspoon cinnamon
2. Add butter and apples to pan set on medium heat. Cook until apples are soft. 3. Mix apple juice, corn starch, brown sugar, cinnamon and nutmeg in separate bowl and stir until well combined 4. Add apple juice mixture to apples and stir until sauce thickens. 5. Stretch out pizza dough on baking stone and top with apple mixture.
1. Use a hand mixer to combine cream cheese, butter, powdered sugar and cinnamon until smooth. 2. Add icing to baggie, cut off corner and pipe onto cooled pizza.
FRESCO BY FERRARO | PAGE 11
ITEM#
DESCRIPTION
PACK
SIZE
4221852
SOUP MARYLAND CRAB BLOUNT RTS
4
4 lb
4221854
SAUCE ALFREDO BLOUNT RTS
4
4 lb
4221865
SOUP CHICKEN NOODLE BLOUNT
4
4 lb
9003401
SOUP CREAMY TOMATO BLOUNT
4
4 lb
9003405
SOUP BROCCOLI CHEESE BLOUNT RTS
4
4 lb
9003407
SOUP NEW ENGLAND CLAM CHOWDER BLOUNT RTS
4
4 lb
Blount’s Ready-to-Serve Soups are chef-prepared and ready to go, so you can focus on what you do best – serving your customers. No more prep, no more hassle.
Pas ta S heets 410 0 756
PARC OOKED EG G PASTA SHEETS
Nes ts 410 0 754
SQUID INK FETTUC C INE NEST
410 0 773
EG G FETTUC C INE NEST
4411722
EG G PAPPARDELLE NEST
4411725
EG G LING UINI NEST
4110 727
EG G ANG EL HAIR NEST
C hees e Filled Ravioli 410 0 111
NEW YORK STYLE C HEESE RAV IOLI
410 0 731
LARG E SQ UARE THREE C HEESE RAV IOLI
410 0 740
THREE C HEESE RAV IOLI
S eafood Filled Ravioli 410 0 70 4
MAINE LOBSTER SHERRY C REAM RAV IOLI W / SAFFRON DOUG H
410 0 728
STRIPED MAINE LOBSTER & C HEESE RAV IOLI
410 0 733
MARYLAND- SYTLE BLUE C RAB RAV IOLI - LARG E SQUARE
410 0 755
MAINE LOBSTER SHERRY C REAM RAV IOLI - LARG E
410 0 758
FRUTTI DI MARE RAV IOLI
V egetable Filled Ravioli 410 0 713
ROASTED W ILD MUSHROOM RAV IOLI
410 0 714
SPINAC H & PORTABELLA RAV IOLI
Meat Filled Ravioli 410 0 710
SAUSAG E & BROC C OLINI RAV IOLI
410 0 720
C HIC KEN FLORENTINE RAV IOLI
410 0 729
BRAISED BEEF RAV IOLI
O thers 410 0 716
BRAISED V EAL & BEEF TORTELLONI
410 0 745
SIX C HEESE TORTELLONI
410 0 717
PORC INI & FOUR C HEESE SAC C HETTI
410 0 739
FOUR C HEESE SAC C HETTI
410 0 176
THREE C HEESE MANIC OTTI
410 0 188
POTATO G NOC C HI
FRESCO BY FERRARO | PAGE 13
Gyros Slices Olympia Foods’ Gyros Slices are made with the same quality meat and savory spices as our other products. These are an excellent option for customers who do not have access to a vertical broiler, and can be prepared using standard equipment such as a flat top grill or oven. RAW GYRO BEEF STRIPS IQF NAPOLI# 3701502 | 10 LB
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.