FERRARO FOODS MAKES MAJOR COMMITMENT TO FOODSERVICE COMMUNITY WITH NEW LONG ISLAND HOME

Something that sets apart Italian cuisine from others is its inherent need for the freshest ingredients. Without it, the pastas, pizzas and classic dishes just don’t hold up and altogether lose the very essence that makes this style of cooking so unique.

When operating a restaurant that serves Italian fare, it requires one to find vendors and distributors who prioritize both your customer’s experience and delivers on its promise for the highest quality ingredients. With that, Ferraro Foods has worked diligently to be a premier distributor whose devotion to superior product and hospitality has distinguished them from their competitors.

Ferraro Foods is a specialty dis- tributor that debuted in New Jersey before adding a location in Melville, NY. Established in 1975, Ferraro set out with the vision ‘to become the premier supplier to the Italian pizza trade, not only selling quality products, but also in delivering premium delivery service’. “Since the beginning we have stuck to our core mission of delivering outstanding product value and unmatched service to Metro NY pizzerias and restaurants,” said Dan Hill, CEO of Ferraro Foods. “From pastas and premium cheeses to everyday basics like pizza boxes and food containers, our customers know they are getting the industry’s leading value.”

Over the last 40 years of operations, Ferraro has become one of the largest specialty distributors selling its products to customers across 26 states. “We focus on the key products that enable our 8,000 customers to stay ahead of the competition everyday,” explained Hill. Their commitment to high quality Italian foods, dependable delivery, and customer service has been the value that truly sets them apart and put them in the position for greater expansion in the market.

“Even after the COVID-19 outbreak, it has been amazing to see how resilient our customer relationships have been through unprecedented times,” Hill explained. “Now that they’re back these restaurateurs bring boundless enthusiasm and menu creativity to their consumers who can take full advantage of dine in and take out options.”

With Ferraro nearing the end of its continued on page 110