Performance Foodservice Springfield Italian Guide

ITALIANA

VIVE LA CUCINA

contents

table of

MEATS

SEAFOOD

EGGPLANT

APPETIZERS

PASTA FLOUR & ROLLS CHEESE

6 38 14 40

TOMATOES

OTHER PRODUCE

15 43

PESTO & SAUCE

16 44 17 50 24 52

DRESSINGS, OIL & VINEGAR

30 54

SPICES

PIZZA BOXES

DESSERTS

4

We Go We Go Straight to the Source.

Straight to the Source.

Performance Foodservice’s Italian food experts source products

for our Roma® family of brands directly from Italy. We find the best aged balsamic vinegars, extra virgin olive oils, espresso, cheeses, prosciutto, and Performance Foodservice’s Italian food experts source products other authentic Italian staples and deliver them directly to your kitchen. for our Roma® family of brands directly from Italy. We find the best aged balsamic vinegars, extra virgin olive oils, espresso, cheeses, prosciutto, and other authentic Italian staples and deliver them directly to your kitchen.

The Italian Experts for Over 60 Years Our Roma brand combines more than 60 years of heritage to bring the best Italian ingredients to America. In 1951, at the age of 20, Louis G. Piancone left Corato, Italy, for the United States.

In 1955, Piancone decided to pursue the true American dream and opened an Italian delicatessen in Bradley Beach, New Jersey.

Noticing a need for wholesale distribution to restaurants in the area, in 1964 he sold the retail side of his business. He moved his focus to supplying authentic Italian food to restaurants and Roma Food was born.

Today Roma combines this tradition with a dedication to sourcing the best Italian products, both traditional and innovative. Roma is the leading foodservice brand for authentic Italian food and impeccable service.

ASSORTED MEAT VEAL ITEM #: BRAND DESCRIPTION PACK/SIZE 544746

PIANCONE EPICUREO

VEAL LEG CUTLET, POUNDED

40/4 OZ

296543

ROMA

INDIVIDUAL VEAL LEG CUTLETS, POUNDED

53/3 OZ

296544

ROMA

INDIVIDUAL VEAL LEG CUTLETS, POUNDED

40/4 OZ

296547

ROMA

INDIVIDUAL VEAL LEG CUTLETS, POUNDED

32/5 OZ

296550

ROMA

BREADED VEAL LEG CUTLET, LAYER PACK

20/4 OZ

296554

ROMA

INDIVIDUAL VEAL TOP CUTLETS, POUNDED

53/3 OZ

296555

ROMA

INDIVIDUAL VEAL TOP CUTLETS, POUNDED

40/4 OZ

296558

ROMA

INDIVIDUAL VEAL TOP CUTLETS, POUNDED

20/4 OZ

296556

ROMA

INDIVIDUAL VEAL TOP CUTLETS, POUNDED

32/5 OZ

296557

ROMA

INDIVIDUAL VEAL TOP CUTLETS, POUNDED

27/6 OZ

296559

ROMA

BREADED VEAL PATTY, ITALIAN STYLE; OVAL

40/4 OZ

296560

ROMA

BREADED VEAL PATTY, ITALIAN STYLE

40/4 OZ

555718

PIANCONE EPICUREO

ROASTED VEAL SHOULDER, NETTED

2/7 LB

249715

PERFORMANCE CM

FRENCHED VEAL RIB CHOP, BONE-IN

7/12 OZ

249717

PERFORMANCE CM

FRENCHED VEAL RIB CHOP, BONE-IN

6/14 OZ

249723

PERFORMANCE CM

FRENCHED VEAL RIB CHOP, BONE-IN

8/18 OZ

593431

PERFORMANCE CM

VEAL RIB CHOP, BONE-IN

6/14 OZ

249701

PERFORMANCE CM

CHOICE VEAL CHOP, BONE-IN

7/12 OZ

249703

PERFORMANCE CM

CHOICE VEAL CHOP, BONE-IN

6/14 OZ

249705

PERFORMANCE CM

CHOICE VEAL CHOP, BONE-IN

5/16 OZ

619080

PERFORMANCE CM

CHOICE VEAL LOIN CHOP, BONE-IN; FROZEN

7/12 OZ

558095

PERFORMANCE CM

VEAL LOIN CHOP, PORTERHOUSE

5/16 OZ

571165

PERFORMANCE CM

VEAL LOIN CHOP, PORTERHOUSE

14/12 OZ

544733

PIANCONE EPICUREO

2” VEAL OSSO BUCO HINDSHANK

10/1 LB

544727

PIANCONE EPICUREO

VEAL TOP ROUND LEG, CAP-OFF

2/5 LB

544727

PIANCONE EPICUREO

VEAL TOP ROUND LEG, CAP-OFF

2/5 LB

965313

PERFORMANCE CM

VEAL CHOP RACK, FRENCHED

6/16 OZ

522863 ROMA 80/20 GROUND VEAL 5/2 LB 90543 ROMA VEAL STEW MEAT, FROZEN 1/10 LB 964669 PERFORMANCE CM VEAL BONES 5/10 LB 296563 ROMA MIXED VEAL BONES 1/50 LB 544726

PIANCONE EPICUREO

VEAL LEG MARROW BONES, FROZEN

1/50 LB

HAM ITEM #: BRAND DESCRIPTION PACK/SIZE 232983

ASSOLUTI

4X6 IMPORTED HAM, FULL CUT

2/12 LB

247399

ASSOLUTI

4X6 IMPORTED HAM, FULL CUT

1/12 LB

245342

ASSOLUTI

4X6 IMPORTED HAM, FULLY COOKED

2/12 LB

CHICKEN ITEM #: BRAND DESCRIPTION PACK/SIZE 315743

ROMA

SLICED CHICKEN PHILLY STEAK, FROZEN

40/4 OZ

398993

ROMA

BONELESS CHICKEN WINGS, BREADED; FROZEN 2/4 LB

541928

ROMA

BONELESS CHICKEN WINGS, MILD; BREADED

2/5 LB

600761

ROMA

BREADED CHICKEN WINGS, SPICY; FROZEN

3/5 LB

600764

ROMA

BREADED CHICKEN WINGS; MILD; FROZEN

3/5 LB

480645

ROMA

4 OZ BREADED CHICKEN BREAST, NATURAL;

FULLY COOKED 2/5 LB 605102

ROMA

4.25 OZ ITALIAN BREADED CHICKEN BREAST,

FULLY COOKED 2/5 LB

BEEF ITEM #: BRAND DESCRIPTION PACK/SIZE 293477 ROMA SLICED PHILLY SIRLOIN STEAK 2/5 LB 242127

ROMA

SLICED PHILLY BEEF STEAK, 10% MARINATED

32/5 OZ

SAUSAGE ITEM #: BRAND DESCRIPTION PACK/SIZE 563286 ROMA SWEET ITALIAN SAUSAGE ROPE 3/3.3 LB 563293 ROMA HOT ITALIAN SAUSAGE ROPE 3/3.3 LB 563295

ROMA

SWEET ITALIAN SAUSAGE, BULK PACK

1/10 LB

563297

ROMA

HOT ITALIAN SAUSAGE, BULK PACK

1/10 LB

563305

ROMA

4/1 SWEET ITALIAN SAUSAGE LINKS

1/10 LB

563332

ROMA

4/1 HOT ITALIAN SAUSAGE LINKS

1/10 LB

7

MEATBALLS ITEM #: BRAND DESCRIPTION PACK/SIZE 231774

ROMA

1 OZ ITALIAN BEEF MEATBALL

2/5 LB

231781

ROMA

2 OZ ITALIAN BEEF MEATBALL

2/5 LB

375704

ROMA

3 OZ GOURMET BEEF & PORK MEATBALL

2/5 LB

591481

PIANCONE

1 OZ BAKED MEATBALL, NATURAL

2/5 LB

587952

PIANCONE

2 OZ BAKED MEATBALL, NATURAL

2/5 LB

587954

PIANCONE

3 OZ BAKED MEATBALL, NATURAL

2/5 LB

243966

ROMA

.5 OZ BAKED ITALIAN BEEF MEATBALL

2/5 LB

243967

ROMA

1 OZ BAKED ITALIAN BEEF MEATBALL

2/5 LB

243968

ROMA

1.5 OZ BAKED ITALIAN BEEF MEATBALL

2/5 LB

243969

ROMA

2 OZ BAKED ITALIAN BEEF MEATBALL

2/5 LB

243979

ROMA

3 OZ BAKED ITALIAN BEEF MEATBALL

2/5 LB

243980

ROMA

4 OZ BAKED ITALIAN BEEF MEATBALL

2/5 LB

298491

ROMA

1 OZ BAKED BEEF & PORK MEATBALL

2/5 LB

298483

ROMA

2 OZ BAKED BEEF & PORK MEATBALL

2/5 LB

298490

ROMA

.5 OZ BAKED BEEF & PORK MEATBALL

2/5 LB

298482

ROMA

1.5 OZ BAKED BEEF & PORK MEATBALL

2/5 LB

PIZZA TOPPINGS ITEM #: BRAND DESCRIPTION PACK/SIZE 17896

HORMEL

1” BACON TOPPING, DICED

2/5 LB

149613

HORMEL

1/2” BACON TOPPING, DICED; FROZEN

2/5 LB

235317 ROMA BEEF TOPPING 2/5 LB 579361

NATURES

ROASTED CHICKEN BREAST TOPPING,

CHOICE NO ANTIBIOTICS EVER 2/5 LB 78616

ROMA

SLICED PEPPERONI, 14 CT

1/10 LB

275727

LUIGI

SLICED FONTE PEPPERONI, 14 CT

2/10 LB

251844

ROMA

SLICED PEPPERONI, 14 CT; BULK PACK

2/12.5 LB

268853

ROMA

SLICED PEPPERONI, 16 CT

2/12.5 LB

268854

ROMA

SLICED PEPPERONI, 12 CT

2/12.5 LB

268855

ROMA

SLICED BOLD PEPPERONI, 14-16 CT

2/12.5 LB

275723

LUIGI

SLICED FONTE PEPPERONI, 14 CT

1/10 LB

455782

ROMA

GROUND ITALIAN SAUSAGE TOPPING

2/5 LB

231792

ULTIMO

HAND PINCHED ITALIAN SAUSAGE TOPPING

1/10 LB

962663

HORMEL

ITALIAN SAUSAGE TOPPING, CHUNKS

2/5 LB

231771

ASSOLUTI

SPICY SAUSAGE TOPPING

2/5 LB

620146

ROMA

VEGAN ITALIAN SAUSAGE CRUMBLES

2/5 LB

Pizza Toppings Portion PIZZA TOPPING PORTION GUIDEGuide PIZZA SIZE (INCHES) Toppings

6

8

10

12

14

16

18

L

M

H

L

M

H

L

M

H

L

M

H

L

M

H

L

M

H

L

M

H

0.75

1.25

1.75

1.25

2

2.75

2

3

3.5

3

4

5

3.75

5.75

7.5

4.75

7

9

6

8.25

10.25

Cheese (oz)

1

1.25

1.75

1.5

2

2.75

2.5

3.25

4.5

4

6

7.5

5.75

7

9.25

7.25

10.5

14

7.5

12

15.5

Pepperoni (slices)

4

5

8

5

8

12

8

16

20

16

20

28

20

28

40

24

40

48

32

48

64

Pepperoni (oz)

0.25

0.33

0.5

0.33

0.5

0.75

0.5

1

1.25

1

1.25

1.75

1.25

1.75

2.5

1.5

2.5

3

2

3

4

Cooked Sausage (oz)

0.75

1

1.5

1.25

2

2.5

2

3

4

3

4.5

5.75

4

6

8

5.25

7.75

10.5

6.5

10

13.25

Raw Sausage (oz)

1

1.25

2

1.5

2.5

3.25

2.5

4

5.25

4

6

7.5

2.25

8

10.5

7

10.5

14

8.5

13.25

17.5

Cooked Beef (oz)

0.75

1

1.5

1.25

2

2.5

2

3

4

3

4.5

5.75

4

6

8

5.25

7.75

10.5

6.5

10

13.25

1

1.5

2

1.75

2.75

3.5

2.75

4

5.5

4

6

7.75

5.5

8

10.5

7

10.5

14

8.75

13.5

17.75

Bacon Topping (oz)

0.25

0.5

1

0.5

1

1.5

1

1.5

2.25

1.5

2.5

3.5

1.75

3.5

4.25

2.25

4.25

6.25

3.25

6

7.5

Canadian-Style Bacon (oz)

0.25

0.33

0.5

0.33

0.5

0.75

0.5

1

1.25

1

1.25

1.75

1.25

1.75

2.5

1.5

2.5

3

2

3

4

Diced Ham (oz)

0.75

1

1.5

1.25

2

2.5

2

3

4

3

4.5

5.75

4

6

8

5.25

7.75

10.5

6.5

10

13.25

Genoa Salami (oz)

0.25

0.33

0.5

0.33

0.5

0.75

0.5

1

1.25

1

1.25

1.75

1.25

1.75

2.5

1.5

2.5

3

2

3

4

Chicken Strips (oz)

0.75

1

1.5

1.25

2

2.5

2

3

4

3

4.5

5.75

4

6

8

5.25

7.75

10.5

6.5

10

13.25

Meatballs (oz)

0.75

1

1.25

1.25

2

2.25

2

2.5

3.5

2.5

3.75

5

3.5

5

6.75

4.5

6.75

8.75

5.5

8.5

11

Taco Meat Crumbles (oz)

0.75

1

1.5

1.25

2

2.5

2

3

4

3

4.5

5.75

4

6

8

5.25

7.75

10.5

6.5

10

13.25

Chorizo Crumbles (oz)

0.75

1

1.5

1.25

2

2.5

2

3

4

3

4.5

5.75

4

6

8

5.25

7.75

10.5

6.5

10

13.25

Shredded Beef (oz)

0.75

1

1.5

1.25

2

2.5

2

3

4

3

4.5

5.75

4

6

8

5.25

7.75

10.5

6.5

10

13.25

Andouille (slices)

3

4

5

3

5

8

5

11

13

11

13

19

13

19

27

16

27

32

21

32

43

Anchovy (pc)

2

3

4

3

4

6

4

6

8

7

8

10

9

10

12

11

13

16

13

16

18

Peppers (oz)

0.5

1

1.5

1

1.5

2

1.5

2.25

3

1.75

2.75

4.25

2.5

4

5.25

3.25

5.75

7.5

4.75

8

11.5

Onions (oz)

0.5

1

1.5

1

1.5

2

1.5

2.25

3

1.75

2.75

4.25

2.5

4

5.25

3.25

5.75

7.5

4.75

8

11.5

Canned Mushrooms (oz)

0.75

1.25

1.75

1

1.75

2.25

1.25

2.25

3.5

1.5

3

4.5

2.25

4.5

7.25

4.25

6

8.5

4.75

7.25

11

Fresh Sliced Mushrooms (oz)

0.25

0.5

0.75

0.5

0.75

1

0.75

1.25

2

1

1.75

2.75

1.5

2.75

3.75

1.75

2.75

4.75

2.75

4.75

7.5

Diced Tomatoes (oz)

0.75

1.25

1.5

1

1.75

2

1.5

2.5

3.5

2.25

3.5

5.25

2.75

4.25

6

3

5.5

8.5

3.25

6.25

10

Sliced Olives (oz)

0.5

1

1.5

1

1.5

2

1.5

2.25

3

1.75

2.75

4.25

2.5

4

5.25

3.25

5.75

7.5

4.75

8

11.5

Pineapple (oz)

0.5

1

1.25

0.75

1.25

2.25

1.5

2.75

3.5

2

3.5

5.25

2.5

4

6

3

5.5

8.25

3.5

6.25

10.5

Banana Peppers (oz)

0.75

1

1.25

1

1.5

1.75

1.25

2.25

3

2

3

4.5

2.5

3.5

5

2.5

4.75

7

2.75

5.25

8.25

Artichoke Hearts (oz)

0.5

1

1.25

0.75

1.25

2.25

1.5

2.75

3.5

2

3.5

5.25

2.5

4

6

3

5.5

8.25

3.5

6.25

10.5

Corn (oz)

0.75

1

1.25

1

1.5

1.75

1.25

2.25

3

2

3

4.5

2.5

3.5

5

2.5

4.75

7

2.75

5.25

8.25

Black Beans (oz)

0.75

1

1.25

1

1.5

1.75

1.25

2.25

3

2

3

4.5

2.5

3.5

5

2.5

4.75

7

2.75

5.25

8.25

Pizza Sauce (oz)

Raw Beef (oz)

Square Inches

28

50

79

113

154

201

254

L=Light, M=Moderate, H=Heavy Numbers are generally rounded to the nearest Âź oz. Guide from Choosing the Right Toppings for Your Pizza, Version 3.0, developed and published by PizzaMarketplace.com in collaboration with Burke Corporation. The publication is free and available by downloading it from the Pizza Toppings Research Center on www.PizzaMarketplace.com.

9

DELI MEATS for charcuterie

ITEM #: BRAND DESCRIPTION PACK/SIZE 592695

LEVONI

DRY CURED HOT CAPICOLA, HALF

1/2 LB

589217

FIORUCCI

HOT CAPICOLA, PRE-SLICED

12/16 OZ

3882 FIORUCCI HOT CAPICOLA 2/5-7 LB 332320 FIORUCCI HOT CAPICOLA 1/5-7 LB 232345

MARGHERITA SUPREME HOT CAPICOLA

2/5.3 LB

476547

LEVONI

IMPORTED MORTADELLA WITH PISTACHIO NUTS 2/11# AV

592683

LEVONI

IMPORTED MORTADELLA WITH PISTACHIO NUTS 1/11# AV

520893 ROMA PANCETTA 3/4 LB 562767 ROMA PANCETTA 1/4 LB 885612

FIORUCCI

ITALIAN PANCETTA, DICED

5/2 LB

571087

LEVONI

SMOKED PANCETTA, HALF; FULLY COOKED

2/3.3 LB

592694

LEVONI

SMOKED PANCETTA, HALF; FULLY COOKED

1/3.3 LB

322744

HORMEL

CHOICE NATURAL PEPPERONI, SLICED

1/10 LB

50445

CARANDO

3.5” GRANDE PEPPERONI, WHOLE

3/6 LB

325651 CARANDO PEPPERONI, BULK 1/10 LB 414286

MARGHERITA SLICED PEPPERONI, 12 CT

2/12.5LB

316592 MARGHERITA SLICED PEPPERONI, 16-18 2/12.5LB 467565

LEVONI

ROASTED PORK PORCHETTA, SEASONED

2/7.7# AV

592669

LEVONI

ROASTED PORK PORCHETTA, SEASONED

1/7.7# AV

301739 ROMA RESERVE PROSCIUTTO 1/10 LB 880298 FIORUCCI SLICED PROSCIUTTO 12/1 LB 301751 ROMA PROSCIUTTO HALVES 2/5-6# AV 325982 ROMA PROSCIUTTO HALVES 1/5-6# AV 232994 PIANCONE PROSCIUTTO DI PARMA 1/14 LB 567278

LEVONI

PROSCIUTTO DI PARMA, BONELESS

2/15 LB

592693

LEVONI

PROSCIUTTO DI PARMA, BONELESS

1/15 LB

520894 ROMA GENOA SALAMI 2/7 LB 541688 ROMA GENOA SALAMI 1/7 LB 917358 FIORUCCI SLICED GENOA SALAMI 4/2.5 LB 597120 LEVONI SAN GENNARO SALAMI 1/2.9 LB 593642 LEVONI RUSTICO SALAME CHUB 1/7 OZ 67600 FIORUCCI SOPPRESSATA SALAMI 3/8 LB 332321 FIORUCCI SOPPRESSATA SALAMI 1/8 LB 538539

LEVONI

PICCANTE SALAMI SCHIACCIATA

4/2 LB

592684

LEVONI

PICCANTE SALAMI SCHIACCIATA

1/2 LB

538544 LEVONI MILANO SALAME 4/3.7 LB 592686 LEVONI MILANO SALAME 1/3.7 LB 928844

ALFRESCO

SWEET ITALIAN CHICKEN SAUSAGE, FROZEN

2/2.5 LB

597118

LEVONI

COTECHINO MODENA SAUSAGE, FULLY COOKED 1/17.5 OZ

PROSCIUTTO DI PARMA the simple delicacy rich with history

Lou Piancone Roma Import Specialist You will be amazed what a pig’s hind leg goes through and how long it takes to get it to this delicate and delicious treat.

Let’s begin by saying that the word prosciutto does mean ham in Italian but is believed to stem from Latin; pro + exsuctus (past participle of exsugere “to suck out the moisture” or extract juices from). The modern Italian verb prosciugare means to dry thoroughly. And the term -“Prosciutto di Parma” is protected under the European Union’s Common Agricultural Policy, ensuring that only prosciutto hams made in Parma may use the term, specifically. The history of Prosciutto di Parma is vast and is one of the most well known and honored foods of the Emilia Romagna region of Italy that dates back more than 2,000 years. During classical times, hams from Parma were one of the delicacies featured on banquet tables. Now it is served on tables all over the world.

A simple definition of Prosciutto di Parma is that it is an all natural cured ham that comes from the hind leg and thigh of specially bred and fed Italian pigs. The only ingredients are sea salt, the dry breeze from the hills of Parma, experience and time. The curing time can be a minimum of 13 months, up to 24 months. The result is a light pink in color, sweet, mild and tender flavor and texture with an unmistakable fragrance. The ham can be served as paper thin slices that simply melt in your mouth. Sounds simple? Well, not really, so keep reading.

Piancone Prosciutto di Parma is produced by Levoni in Italy.

The Levoni Company has recently celebrated a century of producing superior quality Italian Salumi along with their classic PDO Parma and San Daniele Cured Hams. With

Prosciutto as well as all of their production, Levoni uses the highest quality of all natural raw materials and follows strict quality standards & guidelines throughout all phases of their production while maintaining the traditional methodology.

Let’s Start by Saying that Quality is Traceable Prosciutto di Parma is 100% natural, with no additives or preservatives. It’s easily traceable through all stages of production and distinguished by the coveted Protected Denomination of Origin (PDO) status. Every leg is identified by its famous logo, the Ducal Crown, the final branding and last step in the identification process that not only guarantees the highest quality and authenticity, but leaves the signature of each operator. These marks on the pork legs indicate origin, processor’s identification, and the date curing began.

It is visual evidence of a totally transparent quality control system.

The Animal Selection Parma Ham begins with a careful and accurate selection of specially bred Parma pigs. The specific breeds are the Large White, Landrance and Duroc pigs which are born and raised by authorized breeding farms located in 10 regions of central northern Italy. Their diet is a specially regulated blend of

11

grains, cereals and whey from Parmigiano-Reggiano cheese production ensuring a heavy pig with a moderate daily growth in an excellent state of health. By law the pigs are at least nine months old and must weigh a minimum of 340 pounds at the time of slaughter at which time the pig must be healthy, well rested and fasted for 15 hours.

Trimming The fresh ham intended for production rests for 24 hours in the cooling chamber at the abattoir (slaughterhouse), until its temperature reaches 32° F. This will help make the meat easier to trim as it is extremely important to trim the ham to it’s classic rounded shape known as a chicken drumstick.

With trimming, the leg loses 24 percent of its weight in excess fat and muscle but will help with the next phase which is salting. During the trimming process, legs with even the smallest faults are discarded.

Salting Sea Salt is the only preservative used in the production.

The cooled and trimmed hams are taken from the slaughterhouse to the curing house to undergo the first salting. The rind parts are treated with damp salt, while the lean parts are spread with dry salt. This is an extremely delicate operation: it must be performed on hams at the proper uniform temperature. Hams which are too cold absorb little salt, whereas hams which are not cool enough may be prone to deterioration.

The ham is then placed in cold store at a temperature between 34° to 39°F with a humidity level of 80%. After a week of so-called first salting, any residual salt is cleaned off and soon after, the ham receives another light application of salt. This is known as the second salting followed by cold store for another 15 to 18 days. The exact number of days is according to its weight.

At the end of the salting period, the hams experience a weight loss of approximately 4%, as the meat yields part of its humidity, slowly absorbing the salt. Careful metering will make sure that the unmistakable sweetness of Raw Parma Ham is achieved.

Resting Period A Parma Ham needs a beauty rest. In this phase the residual salt is removed and the ham is placed in a special room known as a resting chamber for 60 to 80 days in a tempera-

12

ture ranging between 34° and 41°F. During this stage the ham must breathe without excessive moistening or drying.

The air in the chambers is changed frequently so the absorbed salt penetrates deeply and is uniformly distributed.

Washing and Drying After resting, the Parma Hams are washed with warm water to eliminate excess salt crystals and impurities. The hams are then dried in natural conditions, taking in the sun and the cool dry air of the Parma region. (In the winter with cold, wet or humid conditions prevail, producers use special dryers.)

This process lasts approximately one week.

A simple definition of Prosciutto di Parma is that it is an all natural cured ham that comes from the hind leg and thigh of specially bred and fed Italian pigs. The only ingredients are sea salt, the dry breeze from the hills of Parma, experience and time

Pre-Curing Hung on the traditional “scalere” or racks, the hams dry naturally in large halls with windows facing each other. The windows are opened according to humidity inside the halls, as well as humidity in the climate outdoors as well as the product itself. This operation must ensure that the product dries both gradually and, as much as possible, constantly.

Greasing In the “greasing” phase, the cavity around the bare part of the bone, the uncovered muscular mass and possible chaps are covered with “sugna” or lard. This is a mix of minced pork fat with a little added salt, ground pepper and rice flour.

This process is done by hand and its purpose is to protect the exposed part of the ham and to soften the superficial muscular layers to prevent the external layers drying too rapidly; it also allows for further humidity loss.

Curing In the 7th month the Parma Ham is transferred to the “cellars”, which are areas that are cooler and less ventilated than the pre-curing rooms. This is where the characteristic fragrance and taste of Raw Parma Ham is determined.

Testing is then carried out at the end of the curing process, a fundamental examination based on smelling.

At this stage a long, thin specialized needle that is made from a material which rapidly absorbs and then releases the product aromas is inserted at various points into the mass of muscle. The needle is then ‘sniffed’ by experts trained to recognize and assess the olfactory characteristics, to ensure that the production process is progressing well and that the special characteristic sweetness of Parma Ham is maintained.

Branding By the end of the aging period (a minimum of 12 months), the ham has lost most of its initial weight (about 28 percent), but acquired its inviting and delicate aroma. At this point an assessment by the Inspectors of the Parma Institute of Quality, will issue a quality judgment based on the appearance, color, and aroma of the final product. If the ham meets the requirements it is branded with the certification of the “Five Point Crown”.

This symbol is the last step in a series which guarantees that checks have been carried out at all stages. It also bears the identification code of the firms taking part in the entire processing cycle. The Parma Ham Consortium is legally recognized, ensuring that branding truly applies the State seal, besides the guarantee of sweetness and quality, and the absolute respect of traditional methods, which is also legally ratified.

The Finishing Touches For the bone in hams, the oldest lard is removed and a fresh layer is applied, the rind is dressed using sunflower oil and carefully packed in a cardboard package. The hams that are selected to be “Boneless” are taken to the deboning room where their bones are removed by hand. The hams are then pressed, vacuum packed, netted and labeled. The finished, processed product has a high service value, because it reaches the point of sale ready to be sliced, with less work and less waste for the customer.

Now We are Ready to Slice and Eat Prosciutto should be served in ambient temperature as it will release all of its aroma and fragrance. Serving ideas are endless! Typically prosciutto is served as thin slices made from a meat slicing machine or can be sliced by hand. Hand slicing is a difficult art, but it reinforces the ancient roots of Prosciutto di Parma. Not only does it provide a different eating experience than the paper thin slices created by a machine; the ritual of hand slicing allows you to appreciate the centuries of tradition behind Parma Ham, bringing a taste of history to the product’s rich, natural savor. The slices cut from the knife follow the natural disposition of the ham’s fibers, their irregularity adding to various sensations to the palate. As it may seem uncommon, prosciutto needs some fat when sliced. A quarter to a half inch of fat (white edge) will impact and balance the flavor of this old world delicacy.

Let me conclude by saying we sometimes take things in life for granted that seem so simple and very accessible, but not really know what goes into producing or getting them from point A to point B. We have all been somewhere and ate a simple slice of delicious Parma Ham and I’m sure that you had no idea what goes into this precious delicacy.

13

SEAFOOD OCTOPUS & SQUID ITEM #: BRAND DESCRIPTION PACK/SIZE 462432

PESFASA

WHOLE RAW OCTOPUS, 2-4; CLEAN TRAY

1/28 LB

462522

PESFASA

WHOLE RAW OCTOPUS, 4-6; CLEAN TRAY

1/28 LB

462523

PESFASA

WHOLE RAW OCTOPUS, 6-8; CLEAN TRAY

1/33 LB

573483

ARISTA

SPANISH OCTOPUS TENTACLES, COOKED; FROZEN 1/10 LB

414519

ROMA

SQUID RINGS & TENTACLES, FROZEN

4/2.5 LB

417208

LUIGI

SQUID TUBES & TENTACLES, FROZEN

4/2.5 LB

414523

ROMA

SQUID RINGS & TENTACLES, FROZEN

4/2.5 LB

414524

ASSOLUTI

3-5” SQUID TUBES & TENTACLES, FROZEN

4/2.5 LB

414511

ROMA

4-6” SQUID TUBES & TENTACLES, FROZEN

4/2.5 LB

414520

ROMA

4-6” SQUID TUBES & TENTACLES, FROZEN

4/2.5 LB

414551

ASSOLUTI

SQUID RINGS & TENTACLES, FROZEN

4/2.5 LB

586028

ROMA

ILLEX SQUID RINGS & TENTACLES, FROZEN

4/2.5 LB

586018

ROMA

ILLEX SQUID TUBES & TENTACLES

4/2.5 LB

586029

ROMA

ILLEX SQUID RINGS, FROZEN

4/2.5 LB

586027

ROMA

ILLEX SQUID TUBES, FROZEN

4/2.5 LB

414505

ASSOLUTI

3-5” SQUID TUBES, FROZEN

4/2.5 LB

414517

ROMA

4-6” SQUID TUBES, FROZEN

4/2.5 LB

414522

ROMA

4-6” SQUID TUBES, FROZEN

4/2.5 LB

414552

LUIGI

5-7” SQUID TUBES, FROZEN

4/2.5 LB

444323

ROMA

BREADED CALAMARI RINGS & TENTACLES

5/2 LB

237854

PANAPESCA

CALAMARI, CLAM, CUTTLEFISH, OCTOPUS

& SHRIMP SEAFOOD MEDLEY 10/1 LB

CLAMS ITEM #: BRAND DESCRIPTION PACK/SIZE 84771 ROMA WHOLE BABY CLAMS 24/10 OZ 320682

ROMA

OCEAN CLAMS, CHOPPED

12/51 OZ

233830 ROMA SEA CLAMS, CHOPPED 12/51 OZ 326711

EMPIRES TREASURE CHOPPED SEA CLAMS

2/5 LB

320680

ROMA

12/51 OZ

HAND SHUCKED SEA CLAMS, CHOPPED

320676 ROMA SEA CLAM JUICE 12/46 OZ 284152 ROMA OCEAN CLAM JUICE 12/46 OZ 377183 PACKER ESCARGOT IN SHELL 2/72 CT

14

859737

EMPIRES TREASURE WHOLE BLACK MUSSELS, POLISHED

10/1 LB

888874

EMPIRES TREASURE 10-20 DRY SCALLOPS, IQF; USA

2/5 LB

582164

BAJA GOLD

60-80 BAY SCALLOPS, IQF; MEXICO

2/5 LB

34866

LAMONICA

NORTHERN CONCH SCUNGILLI, FULLY COOKED 12/29 OZ

SHRIMP ITEM #: BRAND DESCRIPTION PACK/SIZE 421121

BAY WINDS

26-30 WHITE SHRIMP RAW, PEELED &

DEVEINED WITH TAIL-OFF 5/2 LB 421098

BAY WINDS

21-25 WHITE SHRIMP RAW, PEELED &

DEVEINED WITH TAIL-OFF 5/2 LB 421091

BAY WINDS

16-20 WHITE SHRIMP RAW, PEELED &

DEVEINED WITH TAIL-ON; FROZEN 5/2 LB

ANCHOVIES & SMELT ITEM #: BRAND DESCRIPTION PACK/SIZE 322879

ROMA

ANCHOVIES IN OLIVE OIL

12/28 OZ

363198

ROMA

ANCHOVIES IN OLIVE OIL

1/28 OZ

975449 PACKER SMELTS, FROZEN 12/1 LB

FEATURED RECIPE:

EGGPLANT CAPONATA INGREDIENTS:

coarsely chopped •

1 cup onion(s), diced and coarsely

•

1 /2 tbsp. basil, fresh

•

1 /2 tbsp. Roma® Capers , drained

•

1 cup celery, diced and coarsely chopped

•

1 1/2 tbsp. parsley, fresh, finely chopped

•

1 large eggplant

•

2 tbsp. Roma Red wine Vinegar

•

1 garlic, clove(s), minced

•

Salt and pepper, to taste

•

1 /2 cup Piancone imported Italian Toma-

•

1 tbsp. sugar

toes , Drained and coarsely chopped

•

1 tbsp. Roma® Tomato Paste

•

•

1

chopped

1

1

/4 cup Piancone® Oil, Olive, Extra Virgin

1

12 olives green and black, pitted and

INSTRUCTION: 1.

With a pinch of salt toss eggplant and let stand for 20 minutes then pat dry (This removes the bitterness).

2. Mix 1: Heat 2 tablespoons of olive oil add celery until soften, they add onions until soft. Add in garlic, set aside and let cool.

3. Mix 2: In another pan heat 2 tablespoons of extra virgin olive oil and add eggplant, softly stirring them and cooking until lightly golden brown in appearance and softened …. set aside.

4. Mix 3: Add tomatoes, tomato paste, olives, capers and cook for about 10 -12 minutes.

5. Mix 1, 2 and 3 then add vinegar, parsley, basil, sugar, salt and pepper. Mix gently. Along with any optional items. this can be served as a dip or served on top of prepare toast/ baguette slice(s) and garnish with parsley and basil.

EGGPLANT & ASSORTED APPETIZERS

EGGPLANT ITEM #: BRAND DESCRIPTION PACK/SIZE 275148

ROMA

3/8” BREADED EGGPLANT CUTLETS, ROUND

2/5 LB

275149

ROMA

3/8” BATTERED EGGPLANT CUTLETS, ROUND

2/5 LB

275157 ROMA 1/4” BATTERED EGGPLANT 1/10 LB 275161

ROMA

3/8” BATTERED EGGPLANT FRIES

2/5 LB

290873 ROMA 1/4” BREADED EGGPLANT 1/10 LB 275158

ROMA

1/4” EGG WASH EGGPLANT

1/10 LB

527181

ROMA

SKINLESS EGGPLANT ROLLETTES, FROZEN

1/12 LB

428093 PACKER CHOICE EGGPLANT 1/18 CT 259149 PEAK FRESH EGGPLANT 1/3 CT

APPETIZERS ITEM #: BRAND DESCRIPTION PACK/SIZE

16

545237

STUFFED FOODS FONTINA ARANCINI 198/.75 OZ

545254

STUFFED FOODS SAUSAGE ARANCINI 198/.75 OZ

233029

ROMA

HOT CHERRY PEPPERS, STUFFED

1/5 LB

141348

ROMA

STUFFED CHERRY PEPPERS, SWEET

1/5 LB

416111

ROMA

MACARONI & CHEESE BITES

6/3 LB

545242

STUFFED FOODS FONDUTA MAC N CHEESE BITES

198/.75 OZ

339254

ENTICE BASICS BATTERED MOZZARELLA CHEESE STICKS

6/2 LB

339255

ENTICE BASICS BREADED MOZZARELLA CHEESE STICKS

6/2 LB

416103

ROMA

BATTERED MOZZARELLA CHEESE STICKS

6/2 LB

416070

ROMA

BREADED MOZZARELLA CHEESE STICKS

6/2 LB

416079

ROMA

WHOLE BATTERED MUSHROOMS

6/2 LB

416049 ROMA WHOLE BREADED MUSHROOMS 6/2 LB

RAVIOLI, SACCHETTI & TORTELLINI ITEM #: BRAND DESCRIPTION PACK/SIZE 231686

ROMA

JUMBO CHEESE RAVIOLI, PRECOOKED

3/4 LB

616871

PIANCONE EPICUREO

BRAISED SHORT RIB RAVIOLI

2/3 LB

616875

PIANCONE EPICUREO

BUTTERNUT SQUASH & PUMPKIN RAVIOLI

2/3 LB

616862

PIANCONE EPICUREO

FIVE CHEESE RAVIOLI, LARGE HEXAGON

2/3 LB

79876 ROMA BREADED FOUR CHEESE RAVIOLI 2/5 LB 406034

LILLY’S PASTA

RICOTTA CHEESE STUFFED RAVIOLI, ROUND

2/3 LB

616873

PIANCONE EPICUREO

LARGE LOBSTER RAVIOLI, SUNFLOWER SHAPED 2/3 LB

616868

PIANCONE EPICUREO

MEDITERRANEAN ROASTED VEGETABLE

RAVIOLI, LARGE 2/3 LB 487932

PIANCONE

SMOKED MOZZARELLA RAVIOLI, ROUND

2/3 LB

616877

PIANCONE EPICUREO

SAUSAGE & BROCCOLI RAVIOLI

2/3 LB

487883

PIANCONE

SPINACH & RICOTTA RAVIOLI, ROUND

2/3 LB

616861

PIANCONE EPICUREO

WILD PORCINI MUSHROOM RAVIOLI

2/3 LB

617153

PIANCONE EPICUREO

GORGONZOLA & PEAR SACCHETTI

2/4 LB

942232

CARLA’S PASTA

SIX CHEESE SACCHETINI PASTA,

FULLY COOKED 2/2.5 LB 454296 ROMA GOURMET CHEESE TORTELLINI 2/5 LB 454378 ROMA GOURTMET TRI-COLOR TORTELLINI 12/1 LB 454390 ROMA GOURMET CHEESE TORTELLINI 12/1 LB 260052 ROMA PRECOOKED MEAT TORTELLINI 12/1 LB

GLUTEN FREE PASTA ITEM #: BRAND DESCRIPTION PACK/SIZE 479380

ROMA

FULLY COOKED FUSILLI, GLUTEN FREE

12/8 OZ

479381

ROMA

FULLY COOKED PENNE, GLUTEN FREE

12/8 OZ

432435

LILLY’S PASTA

MAFALDA PASTA, GLUTEN FREE; FROZEN

6/1 LB

432436

LILLY’S PASTA

RIGATONI PASTA, GLUTEN FREE; FROZEN

6/1 LB

PASTA

ASSORTED PASTA IMPORTS ITEM #: BRAND DESCRIPTION PACK/SIZE 233289

PIANCONE

IMPORTED CAPELLINI, #1

20/1 LB

267999

ROMA

IMPORTED FARFALLE, TFF

2/10 LB

267994

ROMA

IMPORTED LINGUINE, TFF

2/10 LB

233297

PIANCONE

IMPORTED LINGUINE, #11

20/1 LB

326279

PIANCONE

IMPORTED PENNE RIGATE, #49

2/10 LB

245939

PIANCONE

IMPORTED PENNE RIGATE, #49

20/1 LB

268001

ROMA

IMPORTED RIGATONI, TFF

2/10 LB

267984

ROMA

IMPORTED SPAGHETTI, TFF

2/10 LB

267996 ROMA IMPORTED ZITI, TFF 2/10 LB

DRY PASTA ITEM #: BRAND DESCRIPTION PACK/SIZE 233334

ASSOLUTI

MEDIUM PASTA SHELLS, BULK PACK

2/10 LB

251736

ASSOLUTI

10” ANGEL HAIR CAPELLINI

2/10 LB

251642 ASSOLUTI CAVATAPPI PASTA 2/10 LB 251636

ASSOLUTI

1/4” EGG NOODLES

2/5 LB

251646 LUIGI 1/4” EGG NOODLES 2/5 LB 251635

ASSOLUTI

1/2” EGG NOODLES

2/5 LB

251644 LUIGI ELBOW MACARONI 2/10 LB 251734

ASSOLUTI

ELBOW MACARONI, HEAVY WALL

3/10 LB

251637

ASSOLUTI

FARFALLE BOW TIES

2/10 LB

251735 ASSOLUTI 10” FETTUCINI 2/10 LB 233293

PIANCONE

DRY POTATO GNOCCHI

12/500 GM

251641

ASSOLUTI

10” LASAGNA, RIBBED

12/1 LB

233389

ASSOLUTI

10” LINGUINE, BULK PACK

2/10 LB

553568

PIANCONE

ARBORIO SUPERFINO RISOTTO RICE

4/11 LB

233367

ASSOLUTI

PENNE RIGATE, BULK PACK

2/10 LB

235758 LUIGI PENNE RIGATE 2/10 LB

18

233339

ASSOLUTI

ROTINI, BULK PACK

2/10 LB

233341

ASSOLUTI

TRI-COLOR ROTINI, BULK PACK

2/10 LB

233349

ASSOLUTI

RIGATONI, BULK PACK

2/10 LB

233386

ASSOLUTI

10” SPAGHETTI, BULK PACK

2/10 LB

256747

LUIGI

10” SPAGHETTI, BULK PACK

2/10 LB

233384

ASSOLUTI

10” THIN SPAGHETTI

2/10 LB

233378

ASSOLUTI

20” THIN SPAGHETTI, BULK PACK

1/20 LB

DRY PASTA - CONT. ITEM #: BRAND DESCRIPTION PACK/SIZE 487565 ROMA SPAGHETTINI PASTA 2/10 LB 486864 ROMA SPAGHETTINI PASTA 20/1 LB 551710

PIANCONE

SPIRAL TRI-COLOR PASTA

2/10 LB

79163 ASSOLUTI ZITI PASTA 2/10 LB

FROZEN PASTA ITEM #: BRAND DESCRIPTION PACK/SIZE 431633

LILLY’S PASTA

PLAIN ANGEL HAIR PASTA, FROZEN

3/3 LB

616897

PIANCONE

BUCATINI PASTA, 27-29 PORTION

3/3 LB

EPICUREO 447998

LILLY’S PASTA

EXTRUDED FUSILLI PASTA, FROZEN

2/3 LB

616899

PIANCONE

GARGANELLI PASTA, 19-20 PORTION

2/3 LB

EPICUREO 391169

LILLY’S PASTA

GEMELLI PASTA, SHORT

2/3 LB

391213

LILLY’S PASTA

POTATO GNOCCHI

2/4 LB

406068

LILLY’S PASTA

LASAGNA SHEET

1/10 LB

231582 ROMA FLAT SHEET LASAGNA 1/10 LB 616887

PIANCONE

SQUID INK ILNGUINE, 27-29 PORTION

3/3 LB

EPICUREO 426633

LILLY’S PASTA

LINGUINE PASTA, FROZEN

3/3 LB

616890

PIANCONE

PAPPARDELLE PASTA, 27-29 PORTION

3/3 LB

EPICUREO 865401

CARLA’S PASTA SHRIMP SCAMPI RAVIOLI, FROZEN

2/2.5 LB

964156

CARLA’S PASTA VEGAN RAVIOLI, FROZEN

4/2 LB

428442

LILLY’S PASTA

TAGLIATELLE PASTA, FROZEN

3/3 LB

616902

PIANCONE

TROMBETTE PASTA, 19-20 PORTION

2/3 LB

ZITI PASTA, SHORT

2/3 LB

EPICUREO 391164

LILLY’S PASTA

Getting To Know Our Pasta DURUM WHEAT Durum wheat is the type of wheat used specifically for all quality pasta products. It is prized for its rich amber color and high gluten levels. Gluten is the protein in the wheat that provides excellent bite and texture. Durum is the hardest of all wheat. By definition durum wheat must contain 95% durum by weight. The quality of the wheat used is the number one factor affecting pasta quality.

Durum wheat has a very small growing region. Canada produces 5 times more durum wheat than the U.S. 99% of all Durum on the continent comes from North Dakota, South Dakota, Minnesota and Montana in the U.S. and Alberta, Saskatchewan & Manitoba in Canada. Durum wheat accounts for only 5% of the wheat grown worldwide. Most of the durum grown today is amber durum, the grains of which are amber-colored and larger than those of other types of wheat. Its high protein content and gluten strength make durum the best choice for pasta.

olina is coarse in texture. Semolina is the inner, granular, starchy endosperm of durum wheat (not yet ground into flour) used to make some pasta products. The particles are mostly between 0.25 and 0.75 mm in diameter. The same texture as farina cereal.

Durum semolina flour is finely ground. Durum flour has the typical wheat flour texture you are accustomed to, but with a brighter, amber color. To produce semolina is passed through a typical roller mill process until it reaches the fineness desired.

Where did pasta originate?

Records show the Chinese eating pasta as early as 5,000 B.C. Contrary to popular belief, Marco Polo did not discover pasta. There’s evidence suggesting the Etruscans made pasta as early as 400 B.C. Pasta (as we know it), is first found recorded in food history in Sicily. Brought there by Arab invaders in the 9th century as it was found to be a food staple with long shelf life when dried.

In the 13th century, the Pope set quality standards for pasta.

It was disbursed throughout the world during the great explorations of the 13th and 14th centuries. (It held up well on ship voyages!) Pasta made its way to the New World through the English, who discovered it while touring Italy.

Thomas Jefferson is credited with introducing macaroni to the United States in 1789 when he returned home after serving as ambassador to France. It was not until the 1700’s that tomato sauce was included with spaghetti in Italian kitchens.

The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega.

PASTA DEMOGRAPHICS Which part is used for making pasta?

Durum has a yellow endosperm, which gives pasta its golden amber color. When it is milled, the endosperm is “chipped” into a granular product called “semolina”. Sem-

20

According to The American Pasta Report, among the reasons cited for pasta’s increased popularity are its nutritional value, taste and convenience. 84% of consumers consider pasta to be a healthy food and an important part of a well-balanced diet. 77% of Americans eat pasta at least

PASTA NUTRITION once a week. 33% of Americans eat pasta three or more times a week. 44% of health conscious Americans are eating more pasta today than five years ago. Northeasterners are more likely to consume pasta on a weekly basis. 84% versus 81% nationally. Southerners are less likely to eat pasta regularly. 70% versus 81% nationally. The most dramatic increase in pasta consumption overall has been in the South where 42% of Southerners are eating more pasta today than they were five years ago. Residents from the Northeast and the West are true pasta fans. One in five residents report serving pasta three or more times a week.

The average American consumes 20 lbs. of pasta annually.

This makes it the 6th highest food per capita in the country.

24% of the global consumption of pasta is by Americans – the largest of any country in the world. Americans consume 6 billion pounds of pasta each year. The United States produces 4.4 billion pounds of pasta annually, making it the second largest pasta-producing nation. (Over 80% of which is produced domestically.)

Nutrition Comparison

“Healthy Pasta Meals Scientific Consensus Statement & Signatories.” IV World Pasta Congress agreed in Rio de Janeiro, 26 October, 2010 that pasta is a key component of many of the world’s traditional healthy eating patterns. Such as the scientifically-proven Mediterranean Diet. Traditional dietary patterns confer greater health benefits than current Western dietary patterns. At a time when obesity and

(1/2 cup)

(1/2 cup)

Rice

Tortilla

98

111

67

20.0

25

12.8

Protein, g

3.4

2.1

2.1

Fat, g

0.5

0.1

1.1

Cholesterol, mg

0.0

0.0

0.0

Fiber, g

1.0

0.0

1.0

Sodium, mg

0.7

300

53

Iron

1.0

0.9

1.4

Zinc, mg

0.4

0.0

0.43

60.0

0.0

6.0

1.2

1.1

1.5

Riboflavin, mg

0.07

0.0

0.14

Thiamin, mg

0.14

0.12

0.2

Calories Carbohydrates, g

Folic Acid (Folate), mCg Niacin, mg

Pasta

People often complain about the health benefits and relative boring nature of pasta. Often saying things like it makes you fat, it is full of empty calories, it takes a lot of work to be turned into a meal and it’s low in novelty and innovation versus bread! However, on the contrary pasta is an excellent source of folic acid, when fortified, low in calories & sodium, comes in many shapes (as many as 350 to 600), tastes great, adds variety to the diet and is a convenient food making it a great “every day” product. What makes a good “every day” product? Pasta is satiating, nutritious, pleasurable, simple, accessible and desirable. Pasta is a great all-around food that can be part of a healthy diet.

(1)

21

Diabetes are rising around the world, pasta meals and other low glycemic foods may help control blood sugar and weight especially in overweight people. Glycemic index is one of many factors that impact the healthfulness of foods. Pasta is an affordable healthy choice available in almost all societies.

Promoting the afford ability and accessibility of pasta meals can help overcome the misconception that healthy foods are too expensive. Pasta meals are enjoyed in cultural traditions worldwide, as they are versatile and easily adaptable to national / regional seasonal ingredients.

The Benefits of Enriched Grains The mandatory fortification of enriched grains with folic acid, ordered by the FDA in 1996, has reduced the incidence of neural tube defects like spina bifida by 25-35 percent. This notable achievement recently led the U.S. CDC to name

folic acid fortification “one of the greatest public health achievements in the last decade.” In addition to promoting the growth of healthy babies, folic acid has also been linked to decreased risk of heart disease, high blood pressure, Alzheimer’s disease and some cancers. Data also shows that folic acid has lowered stroke mortality in the US and Canada where fortification is mandated.

A serving of enriched pasta supplies about 25 percent of the recommended daily intake of folic acid. When paired with folate-rich foods like black beans and spinach, a pasta meal could easily supply nearly three-quarters of your daily folic acid requirements. Pasta meals are a great foundation for a healthy diet, good source of key vitamins and minerals. It is also a good source of protein that is easy to prepare and enjoy and is economical & versatile.

Pasta Has A Low Glycemic Index Glucose (100)

WHOLE WHEAT BREAD (69)

Potatoes (93) White Bread (70) Oat, Bread & Oatmeal (65)

Basmati Rice (58) All Bran™ Cereal (51) Orange, Apple & Pear (38 -44)

Pasta (40)

Lentils (30) Barley, Coarse, Bread (27) Cherries (22) Dried Chickpeas (10)

22

Common Pasta TERMS Whey

Lecithin

The liquid left over from curdled milk used to make cheese curds. Whey still contains a lot of protein and minerals. Acid is added to this milk to curdle the remaining protein. This will be often seen as an ingredient in Ricotta cheese. Ricotta means “to cook again� in Italian.

A particular chemical fraction from oilseeds that is made up of mono and diglycerides. This is mostly used as an anti-sticking agent.

Bromated Flour Flour which has been treated with potassium bromate, a maturing agent which promotes gluten development in dough and reduces rancidity.

Rennet A coagulant enzyme found in ruminant animals used to curdle cheese. It is extracted from the stomach lining of these animals.

Carrageenan A gum that is manufactured from seaweed and used to build viscosity in cheeses and hold water.

Locust Bean Gum A gum manufactured from Locust beans.

Guar Gum

Bleached Flour Freshly milled flour is yellowish and only gets white with age.

Peroxides are added to flour to make it white so it can be sold immediately. Old flour gets whiter but also gets rancid.

Enriched Flour Niacin, iron, thiamine and riboflavin are vitamins and minerals added to the flour to improve their nutritional value.

Sodium Steroyl Lactylate Enhances the functionality of the gluten in the pasta and absorbs extra water.

Azodicarbonamide A dough conditioner used to improve dough elasticity.

Annatto, Beta Carotene, Apo-Carotenal, Yellow Corn Flour Additives used to add amber color to pasta dough for improved appearance.

A gum extracted from the Guar bean.

Xanthan Gum A gum that is excreted by Xanthomonas bacteria. Small quantities bind huge amounts of water.

23

FLOUR ITEM #: BRAND DESCRIPTION PACK/SIZE 81991

ROMA

ALL PURPOSE FLOUR, BLEACHED

1/50 LB

515096 CAPUTO AMERICANA FLOUR 1/25 KG 595176

HERITAGE OVENS

FLATBREAD CRUST FLOUR OO 12X5

48/3 OZ

231606 ASSOLUTI HIGH GLUTEN FLOUR 1/50 LB 231841 LUIGI HIGH GLUTEN FLOUR 1/50 LB 595083

ASSOLUTI

HI GLUTEN FLOUR, UNBROMATED

1/50 LB

233612 ROMA FLOUR, 12% PROTEIN 1/55 LB 294154

CAPUTO

PIZZERIA FLOUR, BLUE BAG

1/25 KG

PREPARED DOUGH ITEM #: BRAND DESCRIPTION PACK/SIZE 79006 ULTIMO PIZZA DOUGH BALL 36/12 OZ 79008 ULTIMO PIZZA DOUGH BALL 24/18 OZ 79009 ULTIMO PIZZA DOUGH BALL 22/20 OZ 81282 ULTIMO PIZZA DOUGH BALL 42/10 OZ 81402 ULTIMO PIZZA DOUGH BALL 18/24 OZ 276491 ULTIMO PIZZA DOUGH BALL 48/8 OZ 79005

ULTIMO

16” SUPREME PIZZA CRUST, RAW

18/25.5 OZ

PIZZA CRUST ITEM #: BRAND DESCRIPTION PACK/SIZE 863313

ULTRA THIN

10” ORIGINAL PIZZA CRUST, THIN

50/4 OZ

297368

ULTRA THIN

12” ORIGINAL PIZZA CRUST, FROZEN

50/5 OZ

412871

ITALCRUST

6X10” OVAL PIZZA CRUST, FROZEN

24/4.2 OZ

391834

ITALCRUST

12” PARBAKED PIZZA CRUST

16/7.6 OZ

475669

ITALCRUST

16” PARBAKED PIZZA CRUST, FROZEN

20/15.5 OZ

530727

TOP SHELL

7X12” PIZZA CRUST, WOOD GRILLED

24/1 CT

580018

TOP SHELL

14” WHITE PIZZA CRUST, GRILLED

25/9.6 OZ

585399

PIZZA GOURMET

12” WHITE PIZZA CRUST, WOOD

GRILLED 25/9 OZ 589821

TOP SHELL

10” WHITE PIZZA CRUST, WOOD

GRILLED 1/25 CT 595178

HERITAGE OVENS

16X6” TRADITIONAL FLATBREAD

CRUST 16/7.5 OZ

FLOUR & BAKED

PIZZA CRUST - CONT. ITEM #: BRAND DESCRIPTION PACK/SIZE 606830

TOP THIS

12X7” PRE-GRILLED FLATBREAD, FROZEN 36/1 EA

396579

RICHS

10” GLUTEN FREE PIZZA CRUST,

PARBAKED WITH PAN 24/7.75 OZ 564959

STILL RIDING FOODS

12” GLUTEN FREE PIZZA CRUST

602938

GILLIANS

10” CAULIFLOWER PIZZA CRUST,

24/12 IN

GLUTEN FREE 12/7 OZ 575070

RICHS

10” CAULIFLOWER PIZZA CRUST,

GLUTEN FREE 24/5.2 OZ 627913

RICHS

14” CAULIFLOWER PIZZA CRUST,

GLUTEN FREE 24/11.8 OZ

ASSORTED ROLLS ITEM #: BRAND DESCRIPTION PACK/SIZE 333122

HERITAGE OVENS

ARTISAN CIABATTA CLUSTER

20/8 CT

333126

HERITAGE OVENS

ARTISAN CIABATTA PANINI

55/4.6 OZ

242968

SIGNATURE

CIABATTA LOAF, TRANS FAT FREE

14/16 OZ

333139

ACE BAKERY

CIABATTA LUNGA BREAD

20/13.8 OZ

518511

ACE BAKERY

PARBAKED CIABATTA PICCOLO BREAD 45/3.5 OZ

249274

SIGNATURE

873831

4” SLICED CIABATTA ROLL

72/3.25 OZ

SIGNATURE

4”WHITE CIABATTA ROLL

72/4 OZ

870785

SIGNATURE

6” WHITE RUSTIC CIABATTA ROLL

72/4 OZ

862144

SIGNATURE

BASIL FOCACCIA BREAD, ROUND

60/3.5 OZ

871310

SIGNATURE

RUSTIC FOCACCIA BREAD, SQUARE

72/4 OZ

561279

EUROPEAN

GARLIC BREAD WITH BUTTERY SPREAD 12/12 OZ

291102

HERITAGE OVENS

1” GARLIC BREAD TOAST, SLICED

1/125 CT

291103

HERITAGE OVENS

8” GARLIC BREADSTICKS

1/126 CT

862126

SIGNATURE

HERB & GARLIC BREADSTICK

170/1.5 OZ

424469

ACE BAKERY

ITALIAN RUSTIC LOAF, OVAL

14/16 OZ

333140

ACE BAKERY

ROASTED GARLIC BREAD, OVAL

12/16 OZ

333754

SIGNATURE

ROSEMARY FOCACCIA BREAD, SLICED 72/3.8 OZ

573481

ACE BAKERY

HERB SCHIACCIATA FLATBREAD, MINI

573416

ACE BAKERY

MINI SCHIACCIATA FLATBREAD, SLICED 60/4.2 OZ

329663

ROMA

6” WHITE HOAGIE ROLL, UNSLICED

72/2.5 OZ

329684

ROMA

8” WHITE HOAGIE ROLL, UNSLICED

72/4 OZ

329669

ROMA

12” WHITE HOAGIE ROLL, UNSLICED

48/6 OZ

359207

ROMA

8” WHITE HOAGIE ROLL, SLICED

72/4 OZ

359215

ROMA

12” WHITE HOAGIE ROLL, SLICED

48/6 OZ

GOODS

60/4.1 OZ

Getting To Know Our FLOUR What is protein?

Protein is the most common measure of the gluten content of various wheat types and the resulting flour, and is the most accepted standard for flour prices and grades.

What is gluten?

Gluten is functionally important in baked goods because it forms an elastic web when mixed with water that traps gases produced during the leavening process, allowing bread to “rise.” Some products, such as cakes and pastries, call for less gluten, while others, such as crusty breads and bagels, require more gluten.

About pricing In general, higher protein/gluten levels in a flour will result in higher prices. For more information, contact your local Performance Foodservice/Roma representative.

Flour Definitions

Wheat Types

Moisture

Soft Red Winter

The amount of water present in the flour after milling, typically 14%

Ash The mineral content left after “burning” the flour sample. The highest concentration of ash is in the bran. Ash is used as a general indicator of bran content

Absorption The amount of water that will be taken up by flour to produce the desired dough consistency and performance

Patent A term used to describe lower-ash flour

Grown in the eastern United States. Low in protein.

Used for flatbread, cakes, pastries and crackers

Hard Red Winter Grown in the central United States. High in protein, strong in gluten. Used for yeast breads & hard rolls

Hard Red Spring Grown in north central United States. Highest in protein. Used in yeast breads, hard rolls & noodles

Durum Grown in North Dakota and Montana. Used for production of macaroni and spaghetti

Hard White Grown primarily in Colorado and California. Used in yeast bread, hard rolls and noodles

Soft White Grown in the northwest. Low in protein. Used for flatbreads, cakes, pastries, crackers and noodles

26

Flour Grades Cake & Pastry Common applications include cakes, pastries, pie crusts and crackers.

Protein: 8% - 9% Ash: 0.36% Moisture: 14% maximum

All-Purpose H&R Applications include cookies, gravies, breading, muffins, biscuits, pancakes and brownies Protein: 10% - 11% Ash: 0.52% - 0.56% Moisture: 14% maximum

Traditional Bread Common applications include pan breads, sweet doughs, yeast-raised donuts, soft rolls, danish and croissants Protein: 11% - 12.5% Ash: 0.50% - 0.54% Moisture: 14% maximum

Pizza/Hearth-Style Bread Common applications include thick-crust pizza, Kaiser rolls, hearth breads, specialty and variety breads Protein: 12.5% - 13.5% Ash: 0.52% - 0.56% Moisture: 14% maximum

High Gluten Applications include bagels, thin crust pizza, Kaiser rolls and hearth breads Protein: 13% - 14% Ash: 0.52% - 0.56% Moisture: 14% maximum

Flour Treatments Bleach Benzoyl peroxide is added to remove the natural creamy yellow color of flour, producing a whiter flour. It has no effect on the baking performance of the flour

Enrichment Nutrients (B vitamins, iron, folic acid) are added to replace that which is lost in the milling process.

It has no effect on the baking performance of the flour. Potassium Bromate/Ascorbic

Acid Maturing agents improve flour’s bread-making performance. They strengthen the dough-forming properties, improve dough gas retention and increase dough volume

Malted Barley/ Fungal Alpha Amylase Provide enzymes to supplement the naturally occurring wheat enzymes. They convert starch into fermentable sugars. Yeast converts the sugars to carbon dioxide and alcohol during the fermentation process

27

Making Your Best Dough Mixing Scaling or weighing the ingredients when making dough is very important. Too much or too little of any of the ingredients will cause changes to the texture, taste, handling and browning of the finished product. When mixing dough care should be taken to make sure that enough flour is used. If too little flour is used or if there is a high moisture content to the flour or if the amount of liquid in the formula is too high, the dough will be wet, sticky and hard to handle.

A good rule of thumb for the amount of liquid to use in a formula is 50% of the amount of flour by weight. For example: if you were to use 50 lbs of flour in a formula you would need at least 25 lbs of liquid for a correct formulation.

If oil or other liquids are used include that amount into the calculation of the liquid needed for the formula. When the moisture content is too low the dough will be tough, dry and hard to handle.

Dough needs an adequate amount of mix time to develop the gluten. If mix times are too long the dough will be mixed to the breakdown stage. This means that the gluten structure is broken which causes slack dough. Slack dough has very little life, it stretches easily and since the structure is broken, does not proof well or spring when baked.

Dough that is mixed too little, will be “bucky”. This means that it will shrink back when stretched. Well mixed dough should be smooth with no lumps of flour. Old time bakers say that it should feel like a baby’s bottom. A good rule of thumb for mixing dough is to mix it to the clean-up stage; this means that the dough ball forms and it literally cleans the sides of the mixing bowl.

Handling Once mixed, the dough is given a short resting period. This allows the dough to relax which makes it easier to handle.

It is then scaled and rounded into balls. In some cases the dough balls are given a light coat of oil to prevent drying.

Depending upon the type of pizza, it is either placed into the retarder (refrigerator) or panned out and then refrigerated for use later. When placing dough into the retarder, make sure that there is enough space for the necessary air circulation

28

around the dough. If the dough does not cool down quickly it may over proof. If the dough is allowed to sit at room temperature for a long period of time after make-up, the heat generated during the mixing process activates the yeast causing it to proof too quickly. Once dough starts proofing quickly it is hard to control and difficult to handle.

The ideal storage temperature for dough is between 34 and 40º F. After make-up, chill the dough as quickly as possible.

This slows down the proofing process which extends its life.

Should the outside of the dough become dry, spray with water. This will soak into the dough ball and eliminate the dryness. For easiest handling and the best finished product, dough should be room temperature before baking.

Proofing The action of yeast multiplying in the dough, and in that process, changing sugars to alcohol which release carbon dioxide. The carbon dioxide is trapped in the gluten structure causing the dough to rise or expand. When working with yeast you must remember that it is a living organism. Temperatures will effect its actions. For most yeast products, if you use a temperature above 110º F the yeast will die and the dough will not proof.

Under proofed dough can be attributed to: low amounts of yeast in the formula, low water temperatures, high salt content and yeast that is too old. Dough that is underproofed is hard to stretch, has little flavor and will blister and burn when baked. This is seen even at low baking temperatures in any kind of oven. Pizza bottoms of underproofed dough will have round, black spots, and the tops will have bubbles. The solution to this problem is to allow the dough a longer time to proof or to adjust the formula or to change the handling procedures. If there is a problem with the yeast the dough may never proof.

Over-proofed dough is attributed to: high yeast content, high sugar content, high water temperature, long proof times, high temperatures and old dough. Dough that is over-proofed will tear when stretched and is hard to brown.

Some people feel that the flavor of over-proofed dough is unacceptable.

More Dough applications Stuffed Pizza For stuffed pizza, stretch the dough out into the pan, fill with vegetables and cheese or any desired fillings and cover with a layer of stretched out dough. Seal the edges well and poke a hole in the top. Top this with a light layer of sauce and cheese if desired, bake at 450ยบF until done (about 25 minutes). Filling for stuffed pizzas include: spinach and cheese; onions, mushrooms, green peppers and cheese; meats and cheese.

Calzones Calzones are filled pockets of plain pizza dough shaped like a half moon. The filling consists of: mozzarella, ricotta, Parmesan cheese, whole eggs, fresh chopped parsley, salt, pepper and garlic powder.

Stretch out the dough into a circle making sure that it is thin. Place some of the cheese mixture in the center, fold half of the dough over the cheese mixture and seal the edges well. Poke a hole in the top of the calzone and bake until golden brown. This can be served plain or with sauce on the side. Meat fillings such as sausage and peppers, meatballs or ham may be added before reheating. In some areas of the country calzones are deep fried. If you plan to deep fry them, do not poke a hole in the calzone before frying.

Stromboli Stromboli is rolled pizza dough filled with meat, cheese and vegetables and baked. Stretch out plain pizza dough and fill with any of the following: mozzarella cheese, pepperoni, onions, green peppers, marinated vinegar peppers, sausage, mushrooms, olives or any topping that you offer for a pizza. Roll it up, like a jelly roll, sealing the edges so that nothing will leak out when baking, poke the top and bake.

29

ASSORTED CH ASSORTED BLOCKS ITEM #: BRAND DESCRIPTION PACK/SIZE 867431

BELGIOIOSO

ASIAGO CHEESE BLOCK, DELI CUT

287632

BACIO

PREMIUM MOZZARELLA CHEESE

BLOCK, LOW MOISTURE WHOLE MILK

291444

PREMIUM MOZZARELLA CHEESE BLOCK,

BACIO

2/6 LB 8/6 LB

LOW MOISTURE WHOLE MILK 1/6 LB 232144

ROMA

CLASSICO MOZZARELLA CHEESE BLOCK,

LOW MOISTURE WHOLE MILK 10/6 LB 233627

ASSOLUTI

MOZZARELLA CHEESE BLOCK, LOW

MOISTURE WHOLE MILK 8/6 LB 247126

ASSOLUTI

MOZZARELLA CHEESE BLOCK, LOW

MOISTURE WHOLE MILK 1/6 LB 211701

RAFFINATO

MOZZARELLA CHEESE BLOCK, LOW

MOISTURE WHOLE MILK 1/6 LB 299232

ROMA

MOZZARELLA CHEESE BLOCK, LOW

MOISTURE WHOLE MILK 8/6 LB 287633

BACIO

PREMIUM MOZZARELLA CHEESE BLOCK,

LOW MOISTURE PART SKIM 8/6 LB 291445

BACIO

PREMIUM MOZZARELLA CHEESE BLOCK,

LOW MOISTURE PART SKIM 1/6 LB 197498

RAFFINATO

PREMIUM MOZZARELLA CHEESE BLOCK,

LOW MOISTURE PART SKIM

211700

PREMIUM MOZZARELLA CHEESE BLOCK,

RAFFINATO

8/6 LB

LOW MOISTURE PART SKIM 1/6 LB 232134

ASSOLUTI

MOZZARELLA CHEESE BLOCK, LOW

MOISTURE PART SKIM 8/6.5 LB 490662

ULTIMO

MOZZARELLA CHEESE BLOCK, 3%

574246

ROMA

SUPER DELUXE MOZZARELLA CHEESE

8/6 LB

BLOCK 1/6# AV 249305

ROMA

SUPER DELUXE MOZZARELLA CHEESE

BLOCK 8/6# AV

30

614596

BACIO

PROVORE PROVOLONE CHEESE BLOCK 8/6 LB

632021

BACIO

PROVORE PROVOLONE CHEESE BLOCK 1/6 LB

HEESE GRATES, SHAVES & SHREDS ITEM #: BRAND DESCRIPTION PACK/SIZE 902076

BELGIOIOSO

FANCY SHREDDED ASIAGO CHEESE

4/5 LB

962495

BELGIOIOSO

FANCY SHREDDED ASIAGO CHEESE

1/5 LB

110989

ULTIMO

FANCY SHREDDED ASIAGO CHEESE

1/5 LB

232199

ULTIMO

FANCY SHREDDED PARMESAN CHEESE 1/5 LB

246296

RAFFINATO

FANCY SHREDDED PARMESAN CHEESE,

IMPORTED 1/5 LB 874103

RAFFINATO

FANCY SHREDDED PARMESAN CHEESE,

IMPORTED 4/5 LB

235408

CORAZO

FEATHER SHREDDED CHEDDAR JACK

CHEESE, REDUCED FAT 4/5 LB 211702

RAFFINATO

FEATHER SHREDDED MOZZARELLA

CHEESE, LOW MOISTURE PART SKIM

232981

FEATHER SHREDDED MOZZARELLA

PIANCONE

CHEESE, LOW MOISTURE PART SKIM

247736

FEATHER SHREDDED MOZZARELLA

PIANCONE

CHEESE, LOW MOISTURE PART SKIM

197501

FEATHER SHREDDED MOZZARELLA

RAFFINATO

1/5 LB 6/5 LB 1/5 LB

CHEESE, LOW MOISTURE WHOLE MILK 6/5 LB

232989

FEATHER SHREDDED MOZZARELLA

PIANCONE

CHEESE, LOW MOISTURE WHOLE MILK 6/5 LB

242266

FEATHER SHREDDED MOZZARELLA

ROMA

CHEESE, LOW MOISTURE WHOLE MILK 6/5 LB

247112

FEATHER SHREDDED MOZZARELLA

RAFFINATO

CHEESE, LOW MOISTURE WHOLE MILK 1/5 LB

197500

FEATHER SHREDDED MOZZRELLA

RAFFINATO

CHEESE, LOW MOISTURE PART SKIM

231843

FEATHER SHREDDED THREE CHEESE

ROMA

6/5 LB

BLEND 6/5 LB 247123

ROMA

FEATHER SHREDDED THREE CHEESE

BLEND 1/5 LB 232099

ROMA

FEATHER SHREDDED YELLOW

CHEDDAR CHEESE, MILD 4/5 LB 247122

ROMA

FEATHER SHREDDED YELLOW

CHEDDAR CHEESE, MILK 1/5 LB

GRATES, SHAVES & SHREDS ITEM #: BRAND DESCRIPTION PACK/SIZE 591818

ULTIMO

FINE SHREDDED THREE CHEESE BLEND

2/5 LB

277099

ROMA

FINE SHREDDED ASIAGO CHEESE

2/5 LB

232186

ROMA

GRATED PARMESAN CHEESE PACKETS

200/3.5 GM

232190

ROMA

GRATED PARMESAN CHEESE TUB

4/5 LB

238641

ROMA

GRATED PARMESAN CHEESE TUB

1/5 LB

246295

RAFFINATO

GRATED PARMESAN CHEESE, IMPORTED;

GLUTEN FREE 1/5 LB 874101

RAFFINATO

GRATED PARMESAN CHEESE, IMPORTED;

GLUTEN FREE 4/5 LB 246866

ROMA

GRATED PARMESAN ROMANO CHEESE

1/5 LB

231505

ROMA

GRATED PECORINO ROMANO CHEESE

4/5 LB

246912

RAFFINATO

GRATED PECORINO ROMANO CHEESE

1/5 LB

238638

ROMA

GRATED PECORINO ROMANO CHEESE

1/5 LB

874106

RAFFINATO

GRATED PECORINO ROMANO CHEESE

4/5 LB

232203

ROMA

GRATED ROMANO & PARMESAN CHEESE

4/5 LB

262910

BELGIOIOSO

CAESAR CHEESE BLEND, SHAVED

4/5 LB

267652

PIANCONE

SHAVED PARMESAN CHEESE, IMPORTED

1/5 LB

302584

BACIO

SHREDDED MOZZARELLA CHEESE, LOW

MOISTURE WHOLE MILK 1/5 LB 294204

BACIO

SHREDDED MOZZARELLA CHEESE, LOW

MOISTURE WHOLE MILK; PREMIUM 6/5 LB 294206

BACIO

SHREDDED MOZZARELLA CHEESE, LOW

MOISTURE WHOLE MILK; PREMIUM 6/5 LB 232142

ROMA

SHREDDED MOZZARELLA CHEESE, LOW

MOISTURE WHOLE MILK 6/5 LB 301028

BACIO

SHREDDED MOZZARELLA CHEESE, LOW

MOISTURE WHOLE MILK 1/5 LB 247124

ROMA

SHREDDED MOZZARELLA CHEESE, LOW

MOISTURE WHOLE MILK 1/5 LB 66848

ROMA

SHREDDED NEW ENGLAND CHEESE BLEND

571063

BACIO

SHREDDED SHARP PROVOLONE &

6/5 LB

MOZZARELLA CHEESE, WHOLE MILK 6/5 LB 197503

RAFFINATO

SHREDDED PROVOLONE & MOZZARELLA

CHEESE, LOW MOISTURE PART SKIM

337771

SHREDDED PROVOLONE & MOZZARELLA

BACIO

6/5 LB

CHEESE, PART SKIM 6/5 LB 280753

ROMA

SHREDDED WHITE CHEDDAR & MOZZARELLA

CHEESE BLEND 6/5 LB

32

249245

ROMA

VEGAN MOZZARELLA CHEESE SHREDS

250921

ROMA

VEGAN YELLOW CHEDDAR CHEESE SHREDS,

3/5 LB

GLUTEN FREE 3/5 LB

DICED 337784

BACIO

DICED MOZZARELLA CHEESE, LOW MOISTURE

WHOLE MILK; PREMIUM 6/5 LB 337786

BACIO

DICED MOZZARELLA CHEESE, LOW MOISTURE

WHOLE MILK 6/5 LB 339387

BACIO

DICED MOZZARELLA CHEESE, LOW MOISTURE

WHOLE MILK 1/5 LB 196051

ROMA

1/8” DICED MOZZARELLA CHEESE, LOW

MOISTURE WHOLE MILK 6/5 LB 337772

BACIO

DICED PROVOLONE & MOZZARELLA CHEESE,

LOW MOISTURE PART SKIM 6/5 LB 622417

BACIO

DICED WHITE CHEDDAR CHEESE BLEND

6/5 LB

LOAVES & LOGS ITEM #: BRAND DESCRIPTION PACK/SIZE 240690

BELGIOIOSO

FONTINA CHEESE LOAF, DELI STYLE

2/6 LB

256461

BELGIOIOSO

SLICED FONTINA CHEESE, STACK

12/1 LB

232215

ROMA

SUPER DELUXE PROVOLONE CHEESE LOAF

2/12 LB

307754

ROMA

SUPER DELUXE PROVOLONE CHEESE LOAF

1/12 LB

253249

PIANCONE

FRESH CAPRESE MOZZARELLA CHEESE LOAF

2/5# AV

980333

BELGIOIOSO

FRESH MOZZARELLA CHEESE, THERMO LOG

8/1 LB

338777

BELGIOIOSO

1 OZ FRESH MOZZARELLA CHEESE LOG, SLICED 12/8 OZ

875678

BELGIOIOSO

1 OZ FRESH MOZZARELLA CHEESE LOG, SLICED 8/1 LB

397845

ROMA

FRESH MOZZARELLA CHEESE LOG, THINLY

SLICED 6/2 LB

WHEELS & WEDGES ITEM #: BRAND DESCRIPTION PACK/SIZE 516538

PIANCONE

GRANA PADANO CHEESE WHEEL, IMPORTED

2/9 LB

279836

BELGIOIOSO

GRANA AMERICAN CHEESE WHEEL, QUARTER

1/18# AV

926596

BELGIOIOSO

DOMESTIC GORGONZOLA CHEESE, 1/2 WHEEL 1/8# AV

867415

BELGIOIOSO

FONTINA CHEESE, 1/2 WHEEL; TRANS FAT FREE 1/10# AV

962520

BELGIOIOSO

DOMESTIC PARMESAN CHEESE WHEEL

1/24 LB

516526

PIANCONE

PECORINO ROMANO CHEESE WHEEL

1/52 LB

516518

PIANCONE

PECORINO ROMANO CHEESE QUARTER

1/13 LB

ASSORTED CHEESE

ITEM #: BRAND DESCRIPTION PACK/SIZE

33

CRUMBLES & CURDS

ASSORTED CHEESE

ITEM #: BRAND DESCRIPTION PACK/SIZE

34

263725

ROMA

BLUE CHEESE CRUMBLES, GLUTEN FREE

4/5 LB

293659

ROMA

BLUE CHEESE CRUMBLES, GLUTEN FREE

1/5 LB

263722

ROMA

GORGONZOLA CHEESE CRUMBLES

1/5 LB

394335

BELGIOIOSO

GORGONZOLA CHEESE CRUMBLES

4/5 LB

580992

BELGIOIOSO

GORGONZOLA CHEESE CRUMBLES

1/5 LB

361663

ROMA

GREEK FETA CHEESE CRUMBLES

2/5 LB

138113

PIANCONE

FRESH MOZZARELLA CHEESE CURDS, 1/4 PIECE 1/11 LB

GENERAL ITEM #: BRAND DESCRIPTION PACK/SIZE 552137

PIANCONE

IMPORTED GRANA PADANO CHEESE

1/9 LB

361637

ROMA

GREEK FETA CHEESE, BRINE PACK

1/27 LB

361662

ROMA

GREEK FETA CHEESE, BRINE PACK

2/8 LB

407635

ROMA

GREEK FETA CHEESE, BRINE PACK

1/8 LB

416041

ROMA

2.75 OZ MANICOTTI CHEESE

7/6 CT

397846 ROMA MASCARPONE CHEESE 4/5 LB 415964 ROMA MASCARPONE CHEESE 1/5 LB 232124 ROMA MASCARPONE CHEESE 6/1 LB 374459

BELGIOIOSO

2 OZ BURRATA CHEESE BALL

6/1 LB

867318

BELGIOIOSO

4 OZ BURRATA CHEESE BALL

6/8 OZ

966721

BELGIOIOSO

FRESH MOZZERELLA CILIEGINE CHEESE

2/3 LB

138182

PIANCONE

4 OZ FRESH MOZZARELLA OVOLINI

2/3 LB

397855

ROMA

4 OZ FRESH MOZZARELLA OVOLINI

2/3 LB

876154

BELGIOIOSO

.09 OZ MOZZARELLA PEARLINI CHEESE

8/1 LB

231513

ROMA

WHOLE MILK MOZZARELLA CHEESE,

SUPER DELUXE 8/6 LB 516536

PIANCONE

PARMESAN REGGIANO CHEESE

2/9 LB

516540

PIANCONE

PARMESAN REGGIANO CHEESE

1/9 LB

465328

PIANCONE

FRESH RICOTTA CHEESE, WHOLE MILK

6/3 LB

474486

PIANCONE

FRESH RICOTTA CHEESE, WHOLE MILK

1/3 LB

232973

ASSOLUTI

RICOTTA CHEESE TUB, WHOLE MILK

6/3 LB

238644

ASSOLUTI

RICOTTA CHEESE TUB, WHOLE MILK

1/3 LB

CRISPS ITEM #: BRAND DESCRIPTION PACK/SIZE 616606

ROMA

ASIAGO CHEESE CRISPS, DIME SIZED

6/200 GM

616603

ROMA

PARMESAN CHEESE CRISPS, DIME SIZED

6/200 GM

Getting To Know Our Cheese Choosing •

• • •

Cheese should have a fresh, clean appearance with no cracks or mild surface mold. Be sure the packaging is sealed properly without any openings or tears that expose the cheese.

Buy cheese at a store or market where frequent shipments of fresh cheese are delivered.

Check the “use by” or “sell by” dates on packaged cheese.

If buying fresh cut cheese, ask the clerk how best to wrap the cheese for storage as well as how long the cheese can be kept.

Handling • • •

Clean: Because cheese easily absorbs other flavors, keep it away from other aromatic foods in the refrigerator.

Cold: Refrigerate cheese between 34 and 38 degrees Fahrenheit.

Covered: Cheese loses flavor and moisture when it’s exposed to air, so make sure to wrap hard cheeses, such as Parmesan, in tightly drawn plastic wrap. Soft or fresh cheeses, such as Mascarpone, are best stored in clean, airtight containers. Semi-hard cheeses, including Cheddar and Gouda, can be wrapped in plastic wrap as well as a lighter wrapping paper such as parchment.

Cutting & Trimming • Most cheese is easiest to cut when chilled. However, some hard cheeses, such as Parmesan or Asiago, cut better when they are brought to room temperature.

• A chef’s knife works well for cutting most cheeses. If the cheese has a wax or rind, score it before you begin, ensuring a clean cut line.

• Before eating or serving, trim off any dry edges or surface mold.

Storing • Once a cheese is opened, it’s imperative to minimize moisture loss by keeping it covered in the refrigerator.

• For covering suggestions, see previous section “Handling”.

• Natural and pasteurized processed cheese should last about four to eight weeks in the refrigerator, while fresh and grated hard cheese with higher moisture content should be used within two weeks.

• If cheese develops surface mold, simply cut off about 1/4 to 1/2-inch from each affected side and use the remaining cheese within one week.

Freezing • • • •

Not Recommended

When freezing cheese, wrap pieces tightly in weights of one pound or less.

Label and date your cheese before storing it at temperatures of about zero degrees Fahrenheit It’s best to thaw cheese in the refrigerator and use your cheese within a couple days.

Freezing cheese will change the texture. Semi-soft and hard cheeses will be more crumbly while softer cheeses will separate slightly. The nutritional value will remain stable.

35

N.Y. STYLE

with Shredded Whole Milk Bacio Cheese

Holding It All Together

CHEESE BASICS

One of the most important ingredients in any pizza is the cheese. The hands down most common pizza cheese is Mozzarella. But, when it comes to choosing your perfect pizza cheese, there are a lot of things to consider. Mozzarella is Italian for "spun paste," pasta filata refers to the stretched-curd cheeses made famous in Italy, such as Mozzarella, Provolone and string cheese. Such cheeses are made using a special technique whereby the curd is given a hot whey bath, then kneaded and stretched to the desired pliable consistency (think of pulled taffy). The pasta filata process is what gives cheese the smooth, creamy texture and the stretch.

But, not all pizza cheese is purely Mozzarella. We have plenty of traditional Mozzarella cheese options, fresh and low-moisture. However, we do have many cheese products that are known as "Pizza Cheese." These are Mozzarella cheeses that are specially formulated to perform better when used for pizza. Our pizza cheese is made our patented process which enables ideal melt and performance attributes across a variety of pizza cook platforms by adding functional ingredients, such as modified food starch.

Can't decide which cheese to use? You can test them out and see or just go through your preferences with your Performance Foodservice - Springfield sales representative. They will be able to point you in the right direction. If you want to test it yourself, get samples and perform the following tests. Make a pie with everything the same except cheese blends and see what works best for your operation.

Texture & Stretch: The cooked cheese should be properly stretchy - not too tough, but not too soft either. Mozzarella provides the best stretch on a pizza, so make sure it’s within your cheese blend.

Melt: Have you ever had a pizza slice and the cheese fell off once you took a bite? You don’t want that for your pizza. Make sure the cheese doesn't become too runny or hard.

Color & Browning: The color and browning is all about personal preference. It’s all about what cheese you use. Run tests to see which blend of cheese you like more.

Greasiness: When you see a few puddles of grease on your pizza it’s from the fat oiling off of the cheese. This may be from a few different things: the cheese has a high fat content, the cheese is at the breaking point (old), or the oven wasn’t hot enough to fully bake the pizza.

37

TOMATOES ITEM #: BRAND DESCRIPTION PACK/SIZE 493438

ROMA

CALIFORNIA TOMATOES, DICED; IN JUICE

6/#10 CN

480642

ROMA

CALIFORNIA TOMATOES, DICED; IN PUREE

6/6.8 LB

231865

ROMA

CRUSHED TOMATOES, CONCENTRATED

6/#10 CN

362259

PIANCONE

IL FAMOSO GROUND TOMATOES, PEELED

6/#10 CN

582036

PIANCONE

ORGANIC WHOLE TOMATOES, PEELED

6/#10 CN

231869 ROMA TOMATO PASTE, 24% 6/#10 CN 233038

PIANCONE

POMODORINA TOMATO STRIPS, PEELED

6/#10 CN

81408

ROMA

SUN DRIED TOMATO HALVES

1/5 LB

231880

ROMA

SUN DRIED TOMATOES, JULIENNE CUT

1/5 LB

234437

LUIGI

UNPEELED GROUND TOMATOES, GF

6/#10 CN

232026

PIANCONE

WHOLE PEAR TOMATOES, PEELED; IN JUICE

6/#10 CN

231901

ASSOLUTI

WHOLE PEELED TOMATOES, IN JUICE

6/#10 CN

233022

PIANCONE

WHOLE PLUM TOMATOES, PEELED; IN JUICE

6/#10 CN

385598

LUIGI

WHOLE PLUM TOMATOES, PEELED; IN JUICE

6/#10 CN

878056

PEAK

ROMA TOMATOES

1/25 LB

951644

PACKER

VINE CLUSTER TOMATOES

1/11 LB

192457

PACKER

4X4 BEEF STEAK TOMATOES

1/10 LB

FEATURED RECIPE:

NO COOK TOMATO BASIL SAUCE INGREDIENTS:

INSTRUCTION:

•

1.5 tsp. black pepper, ground

1.

•

1.5 cups garlic, clove(s), sliced lengthwise

2. Add ground tomatoes to crushed plum

•

1 Luigi® Tomatoes, All in One Ground, 10-pound can(s)

•

4 oz. Peak Fresh Produce® Basil, chopped

•

2 cups Piancone® Oil, Olive, Extra Virgin

•

1 Piancone® Tomatoes, California Plum, 10-pound can(s)

•

5 tsp. salt, kosher

Coarsely crush plum tomatoes. tomatoes.

3. Poach garlic in olive oil until light golden in color.

4. Add chopped basil to garlic and cook for 30 seconds.

5. Add garlic basil olive oil mixture to tomatoes, season with salt and pepper and mix until combined.

California Fresh Packed Tomatoes Whole Peeled Tomatoes in Juice

Whole peeled tomatoes are very popular as a starter base for salsas, soups, sauces, or those recipes requiring piece identify. Packed to either the extra standard or standard USDA grading system of which the standard grade is the most popular due to price.

Diced Tomatoes in Juice

The value of diced tomatoes in Juice is in the high drain weight and usable tomato solids. The dice size of 1” X 1” X ¾” ensures excellent piece identity and chunky appearance in the finished product. To ensure dice integrity and retain their shape upon handling, salt, calcium chloride and/or citric acid is used in the production process. The benefits of using diced tomatoes in Juice are: uniformity in size of the tomato pieces, ready to use right out the can, labor saving, low in salt, fat and cholesterol.

Ground Tomatoes in Puree (unpeeled)

Ground unpeeled tomatoes in puree is a product that combines fresh California tomatoes that have been ground with a majority of the skins intact after first being washed and sorted. A topping medium of a heavy tomato puree is added and the two items are then blended through the cooking process. This item is great for any dish that wishes to present identifiable tomato particulate. The presence of skin provides a home made chunky appearance and desirable mouth feel. This is an excellent starter base for soups, stews, salsas, or any red sauce used as a topping for chicken, veal or seafood dishes.

Ground Peeled Tomatoes in Puree

This item is processed just like the ground unpeeled pear tomatoes in puree described above except for one important distinction – the tomatoes are peeled before grinding. This additional process facilitates a smooth skin free sauce.

Pear Tomato Cuts (Strips) in Puree

The value of this item, pear tomato cuts in puree, is the guaranteed yield of 75 or more ounces of California fresh packed in-season tomatoes. A random cut production process imparts a home made appearance that operators find desirable. Being low in salt, fat and cholesterol, this product is a first choice item for a healthy diet. The yield of this California fresh packed peeled tomato makes it the top value and fastest growing tomato item in the marketplace.

Whole Peeled Pear Tomatoes

in Heavy Juice with and with out fresh basil leaf added The term pear tomatoes indicates those varieties of tomatoes that have a high ratio of tomato pulp, are of an elongated shape and have a sweet flavor. Pear tomatoes are also referred to as “Roma tomatoes” and/or “Plum tomatoes”.

San Marzano style pear tomatoes are the most popular.

They are specific varieties of pear tomatoes that have been processed without using a firming agent which provides a soft final product that can be easily broken by hand to start a marinara sauce, pasta sauce, stews and/or other red sauces. To enhance the flavor, at least two sprigs of fresh basil are added by hand to each can.

Tomato Purees

Tomato puree is prepared by selecting mature, red varieties of pear and/or round tomatoes that have been washed, sorted, crushed, strained and concentrated to a desired solids and thickness. Tomato puree is available in specific gravities of 1.045 (light), 1.06 (heavy) and 1.07 (extra heavy). The term specific gravity and density are often used interchangeably and the two have nearly the same definition when referring to tomato puree.

Tomato Paste

Tomato paste is processed by using mature red tomatoes that are washed, sorted for quality, crushed and concentrated to a desired thickness and natural tomato soluble solids (NTSS). The tomatoes are put through a series of screening processes so as to eliminate seeds and skins. Tomato paste is concentrated to a minimum of 24% NTSS providing high yielding product that can be used in soups, stews and various red sauces.

Tomato Sauce

Tomato sauce is a blend of California fresh in-season; red varieties of tomatoes that are concentrated to a desired thickness then put through a series of screens to eliminate the skins and seeds. Various spices are added to produce a lightly spiced flavor. Tomato sauce can be used as an extender and enhance the flavor in soups, stews, red sauces and is a main ingredient in many Mexican food recipes.

39

ARTICHOKES ITEM #: BRAND DESCRIPTION PACK/SIZE 231702

ROMA

ARTICHOKE HEARTS, QUARTERED

6/88 OZ

233570

PIANCONE

ROMAN ARTICHOKES WITH STEMS

6/2 KG

238596

PIANCONE

ROMAN ARTICHOKES WITH STEMS

1/2 KG

231717

ROMA

WHOLE ARTICHOKE HEARTS, 5-7 CT

24/14 OZ

234253

ROMA

WHOLE ARTICHOKES, 30-40 CT

6/3 KG

CAPERS ITEM #: BRAND DESCRIPTION PACK/SIZE 232079

ROMA

IMPORTED CAPOTE CAPERS, LARGE

6/32 OZ

238640

ROMA

IMPORTED CAPOTE CAPERS, LARGE

1/32 OZ

232072

ROMA

IMPORTED NONPAREILLE CAPERS

6/32 OZ

246790

ROMA

IMPORTED NONPAREILLE CAPERS

1/32 OZ

MUSHROOMS ITEM #: BRAND DESCRIPTION PACK/SIZE 231797

ROMA BLANCHED MUSHROOMS, PLASTIC TUB

6/62 OZ

247115

ROMA BLANCHED MUSHROOMS, PLASTIC TUB

1/62 OZ

231791

ROMA MUSHROOM STEMS & PIECES, BLANCHED

1/20 LB

231802

ROMA 68 OZ MUSHROOM PIECES & STEMS

6/#10 CN

OLIVES ITEM #: BRAND DESCRIPTION PACK/SIZE 231866

ROMA

140-160 CT GREEN QUEEN OLIVES,

STUFFED 4/1 GA 246788

ROMA

140-160 CT GREEN QUEEN OLIVES,

STUFFED 1/1 GA 231879

ROMA

340-360 CT MANZ STUFFED OLIVES

4/1 GA

246789

ROMA

340-360 CT MANZ STUFFED OLIVES

1/1 GA

603717

ROMA

FRESH OLIVE MIX, PITTED

1/6.5 LB

231872

ROMA

IMPORTED RIPE OLIVES, SLICED

6/#10 CN

243598

ROMA

IMPORTED RIPE OLIVES, SLICED

1/#10 CN

231829

ROMA

MEDIUM RIPE OLIVES, PITTED

6/#10 CN

247007

ROMA

MEDIUM RIPE OLIVES, PITTED

1/#10 CN

ASSORT

PEPPERS ITEM #: BRAND DESCRIPTION PACK/SIZE 231199

ROMA

HOT CHERRY PEPPERS, SLICED

4/1 GA

232061

PIANCONE

FIRE ROASTED RED PEPPERS

6/#10 CN

231623

ROMA

FIRE ROASTED RED PEPPERS, TFF

12/28 OZ

528658

LUIGI

HOT BANANA PEPPER RINGS

4/1 GA

528701

ROMA

HOT BANANA PEPPER RINGS

4/1 GA

538593

ROMA

HOT BANANA PEPPER RINGS

1/1 GA

539134

LUIGI

HOT BANANA PEPPER RINGS

1/1 GA

247014

ROMA

HOT CHERRY PEPPERS, SLICED

1/1 GA

233029

ROMA

HOT CHERRY PEPPERS, STUFFED

1/5 LB

528702

ROMA

MILD BANANA PEPPER RINGS

4/1 GA

538595

ROMA

MILD BANANA PEPPER RINGS

1/1 GA

141348

ROMA

SWEET CHERRY PEPPERS, STUFFED

1/5 LB

951750

PACKER

SUNTAN PEPPERS

1/22 LB

ROOT & STEM ITEM #: BRAND DESCRIPTION PACK/SIZE 61532

PACKER

ASPARAGUS

1/11 LB

880569

PEAK

BROCCOLI FLORETS

4/3 LB

544597

PEAK

JUMBO CARROTS

1/50 LB

877277 PEAK CAULIFLOWER FLORETS 2/3 LB 389678 PEAK GREEN BEANS, SNIPPED 2/5 LB 555488

BEETOLOGY

FOODSERVICE RED BEETS

5/5.5 LB

SPECIALTY ITEM #: BRAND DESCRIPTION PACK/SIZE 932650

ANDY BOY

BROCCOLI RABE

292568

MANN’S

BROCCOLINI

75367

PACKER

ESCAROLE

951879

PACKER

RADICCHIO LETTUCE

1/20 CT

1/18 CT

1/18 CT

1/12 CT

TED PRODUCE

GARLIC ITEM #: BRAND DESCRIPTION PACK/SIZE 278052 PACKER BLACK GARLIC 1/1 LB 275595

PEAK

WHOLE GARLIC, PEELED

364200

CHRISTOPHER ROASTED GARLIC CLOVES, NATURAL

4/5 LB 6/3 LB

RANCH

HERBS ITEM #: BRAND DESCRIPTION PACK/SIZE 855502

PEAK

FRESH BASIL

1/2.2 LB

855570

PEAK

FRESH BASIL

1/8 OZ

855533

PEAK

FRESH OREGANO

1/8 OZ

855536

PEAK

FLAT PARSLEY, FRESH

1/8 OZ

866534

PEAK

CURLY PARSLEY, BUNCHES

1/6 CT

277866

PACKER

FRESH ANISE

1/6 CT

974123

PACKER

FRESH ANISE

1/24 CT

POTATOES ITEM #: BRAND DESCRIPTION PACK/SIZE 374772

RED, YELLOW & PURPLE FINGERLING

POTATOES, VARIETY PACK

1/10 LB

SQUASH ITEM #: BRAND DESCRIPTION PACK/SIZE 951692

PACKER

YELLOW SQUASH, MEDIUM

961503

PACKER

ZUCCHINI, MEDIUM

PRODUCE

1/20 LB

1/20 LB

PESTO & SAUCE PESTO ITEM #: BRAND DESCRIPTION PACK/SIZE 234153

ROMA

BASIL PESTO WITH PINE NUTS, GLUTEN FREE

2/32 OZ

318036

ROMA

BASIL PESTO, NO NUTS; GLUTEN FREE

2/32 OZ

78672

ROMA

CHIPOTLE RED PEPPER PESTO

2/32 OZ

78673

ROMA

SUN DRIED TOMATO PESTO, GLUTEN FREE

2/32 OZ

983079

CARLA’S

SWEET RED PEPPER PESTO, FROZEN

3/30 OZ

SAUCE ITEM #: BRAND DESCRIPTION PACK/SIZE 78664

ROMA

ALFREDO SAUCE, GLUTEN FREE

233006

ROMA

EXTRA HEAVY PIZZA SAUCE WITH BASIL,

2/32 OZ

GLUTEN FREE 6/#10 CN 516644

ROMA

GARLIC DIPPING CUPS, TRANS FAT FREE

128/1.25 OZ

261212 PIANCONE MARINARA SAUCE 6/#10 CN 374504

ROMA

MARINARA SAUCE CUPS, TRANS FAT FREE

96/1.5 OZ

233001

PIANCONE

SUPER HEAVY PIZZA SAUCE WITH BASIL

6/#10 CN

VINEGAR ITEM #: BRAND DESCRIPTION PACK/SIZE 158666 PIANCONE BALSAMIC VINEGAR 6/250 ML 233067 PIANCONE BALSAMIC VINEGAR 2/5 LT 247114 PIANCONE BALSAMIC VINEGAR 1/5 LT

43

DRESSING ITEM #: BRAND DESCRIPTION PACK/SIZE

DRESSINGS, OIL & VINEGAR

158903

VILLAGE GARDEN

BALSAMIC VINAIGRETTE DRESSING, FAT FREE

2/1 GA

158910

VILLAGE GARDEN

TUSCAN BALSAMIC VINAIGRETTE DRESSING

2/1 GA

863580

VILLAGE GARDEN

TUSCAN BALSAMIC VINAIGRETTE DRESSING

100/1.5 OZ

258782

PIANCONE

CHIANTI & BASIL VINAIGRETTE DRESSING

2/1 GA

158915

VILLAGE GARDEN

RASPBERRY VINAIGRETTE DRESSING

2/1 GA

242102

LUIGI

BLUE CHEESE DRESSING, TRANS FAT FREE

4/1 GA

247009

LUIGI

BLUE CHEESE DRESSING, TRANS FAT FREE

1/1 GA

157328

VILLAGE GARDEN

CREAMY CAESAR DRESSING, TRANS FAT FREE

4/1 GA

158911

VILLAGE GARDEN

TABLESIDE CAESAR DRESSING

2/1 GA

157233

VILLAGE GARDEN

GARDEN ITALIAN DRESSING, TRANS FAT FREE

4/1 GA

158948

VILLAGE GARDEN

GARDEN ITALIAN DRESSING PACKETS

100/1.5 OZ

243735

LUIGI

GOLDEN ITALIAN DRESSING, TRANS FAT FREE

4/1 GA

247041

LUIGI

GOLDEN ITALIAN DRESSING, TRANS FAT FREE

1/1 GA

245120

LUIGI

LITE ITALIAN DRESSING, TRANS FAT FREE

4/1 GA

247042

LUIGI

LITE ITALIAN DRESSING, TRANS FAT FREE

1/1 GA

258792

PIANCONE

MEDITERRANEAN FETA DRESSING

2/1 GA

258781

PIANCONE

ROASTED GARLIC PARMESAN DRESSING

2/1 GA

258793

PIANCONE

ROASTED RED PEPPER & GARLIC DRESSING

2/1 GA

OIL ITEM #: BRAND DESCRIPTION PACK/SIZE 289244

ROMA

CANOLA & EXTRA VIRGIN OLIVE OIL BLEND

6/1 GA

289242

ASSOLUTI

CANOLA & EXTRA VIRGIN OLIVE OIL BLEND

6/1 GA

247551

ASSOLUTI

100% EXTRA VIRGIN OLIVE OIL

3/3 LT

233299

PIANCONE

EXTRA VIRGIN OLIVE OIL

12/500 ML

247045

PIANCONE

EXTRA VIRGIN OLIVE OIL

1/500 ML

106133

PIANCONE

EXTRA VIRGIN OLIVE OIL

6/250 ML

288560

ROMA

EXTRA VIRGIN OLIVE OIL

4/1 GA

303381

ROMA

EXTRA VIRGIN OLIVE OIL

1/1 GA

587291

PIANCONE

EXTRA VIRGIN OLIVE OIL

4/1 GA

238620

PIANCONE

EXTRA VIRGIN OLIVE OIL

1/1 GA

561261

ROMA

EXTRA VIRGIN OLIVE OIL, NON-GMO

1/10 LT

234439 LUIGI POMACE OLIVE OIL 6/1 GA 244092 LUIGI POMACE OLIVE OIL 1/1 GA 422038

ROMA

75/25 SOY & POMACE OIL BLEND

6/1 GA

422039

ASSOLUTI

90/10 SOY & POMACE OIL BLEND

6/1 GA

432528

ASSOLUTI

90/10 SOY & POMACE OIL BLEND

1/1 GA

The History of OLIVE OIL For years I’ve been saying that olive oil production has similar principles as viticulture for wine production. Olive oil is produced all over the world, the color, aroma and flavor profile varies from one location to another. This is due to climate and soil (Terrior) from where the olives are grown.

Like wine, olive oil production is an art that has been around for thousands of years. The actual origin of olive oil remains a mystery, but evidence of cultivated olives dates back over 6,000 years. The ancient Greeks and Romans both told tales of olives and their creation by the gods (and subsequent cultivation by humans); Roman mythology ascribes the birth of olives to Hercules, who struck the ground and caused an olive tree to sprout.

Olive oil is produced all over the world, the color, aroma and flavor profile varies from one location to another.

This is due to climate and soil (Terrior) from where the olives are grown.

Lou Piancone Roma Import Specialist

offering extraordinary oil across Europe. Olive oil production slowed briefly during the late 1600s due to taxation issues, although continued to grow through the century as civilization spread around the globe.

In the 1700s, Franciscan missionaries brought the first olive trees to the new world. One hundred years later, olive oil made its commercial debut in the Americas as Italian and Greek immigrants began demanding its import from Europe.

Initially an ethnic specialty, olive oil was soon embraced by mainstream American cooks.

Now, in the 21st century, olive oil continues to grow in popularity, and plays a part in cuisines of virtually every culture.

There are over 800 million olive trees in the world today with more being planted every day.

In Greece, olives were said to have been created by the goddess Athena, and were considered so esteemed that only “virgins and chaste men” could tend the groves. Olives were a rare and precious commodity to lovers of fine foods.

Among the first written records of olive oil were inventory logs carried by ancient trading ships, which transported olive oil on many routes through the Mediterranean. Introduced to Greece as a luxurious import, olive oil was prized not only as a food, but also as a beauty treatment, and as a lightly scented fuel for lamps.

Around 1100 AD, olive groves began once again to flourish in Italy, and Tuscany became a renowned region of cultivation of the olive tree. Some of the strict laws issued during that time, regulating the cultivation of the olives and the commerce of oil, are still followed today. By 1400, Italy had become the greatest producer of olive oil in the world,

45

Olive Oil Pack Size Makes a Difference Understanding Olive Oil Labels

There are a variety of things to know before purchasing olive oils. Today, the laws that govern oil packing have helped the consumer better identify the oil that is being purchased. In the first segment of Understanding Olive Oil Labels, we will help you identify one of the many important things to know about the total volume of oil that you’re buying.

Over the years, olive oil has been in great demand, thus its cost has become quite expensive. Therefore, when buying olive oil, whether it’s extra virgin, pure, pomace or a

compound, it is important to take a moment to identify the pack size. Because there are various pack sizes in the market, it is always good to know the total volume that you’re buying. A price may sound expensive or too cheap, but we recommend equating the carton’s pack size and converting the oil’s volume to liters. By doing so, this will enable you to better compare prices. Having many pack sizes available can be confusing. While running a busy kitchen, something as simple as this can be overlooked and easily compromise cost efficiency.

EXAMPLE #1

EXAMPLE #2

You may be purchasing a pomace olive oil packed in 6/1 Gallons at a price of $51.95 per case. If you refer to the chart provided, you will see that there is 3.785 liters to one (1) US gallon, therefore, in this example, 6 gallons multiplied by 3.785 will give you a total volume of 22.71 liters per case.

Thus, the price of $51.95 per case divided by the total volume of 22.71 liters equates to $2.29 per liter.

6/1 gallons = 22.71 liters $51.95/cs. divided by 22.71 = $2.29/ liter

You may be offered a comparable pomace olive oil, packed in 4/3 liters (total of 12 liters) at a price of $29.95 per case which may seem enticing. Dividing the total price of $29.95 per case by the total volume equates to $2.50 per liter.

4/3 liters = 12 liters $29.95/cs. divided by 12 = $2.50/liter This equates to a difference in price of 21 cents per liter more and a difference in volume of 10.71 liters less for the 4/3 liter case product. Therefore, in reality, you are paying more per case for less product.

Moreover, in this example, we identified a price difference of 21 cents per liter, which may seem insignificant. But, when multiplying by the many pack sizes available in the oil market, you will see significant dollars add up. It is worth the time to do the math! This concept however is better utilized when purchasing oil packed in tin or plastic for foodservice and not for oil packed in glass bottles for retail. Due to the increased cost of packing oil in glass bottles this would not be a fair comparison.

The Old World method to test the quality of EVOO There is an old practice that has been used for generations to determine if an EVOO is genuine. Pour a few drops of olive oil in the palm of your hand. Then start to rub your hands together back and forth for about 5 seconds to create heat from the friction. Then bring both palms to your nose and smell the aromatics that are generated from the friction. If the oil is genuine, the aromatics will be intense with the smell fresh of olives. If there is some or minimal olive scent then the oil could be blended with vegetable oils or could be blended with refined oil.

46

The Composition & Origin of Olive Oil Understanding Olive Oil Labels The consumption of olive oil in the US has been steadily growing.

This growing popularity has spawned hundreds of brands of extra virgin, pure and pomace olive oil in our market place. Many are 100% of their variety and are from the origin from where they were produced and packed. There are also many olive oil products that are composed of olive oils from various countries that may have been packed in the country that is stated on the label or they may have been repacked here in the United States.

Our market place is also filled with oil products that are blends of olive oil and vegetable oils. This is very common as blending these two oils helps alter the strong flavor profile of olive oil and makes the oil more useful in the kitchen for cooking and becomes more cost effective. Most important is to understand what the label states to assure that you know exactly what you are buying.

Today, the laws that govern oil packing have helped the consumer better identify the oil that is being purchased, therefore the information on the label should help identify country origin and contents.

You may encounter extra virgin olive oil that is branded with an Italian name and the label may read “imported from Italy” or simply say “imported”. This may very well be imported from Italy and it may be composed with some Italian olive oil but is a mixture of olive oil from more than one nation (Spain, Greece, Tunisia, etc.) and may be not clear what percentage of the olive oil is really of Italian origin. This practice makes it difficult for high quality, lower cost producers outside of Italy to enter the US market, and for genuine Italian producers to compete. The laws today do dictate to the oil packers to clearly state the countries on the front and/or back labels of the packaging (bottle, tin). Sometimes the abbreviation of country or countries of origin is printed on the bottle cap.

Today, the laws that govern oil packing have helped the buyer better identify the oil that is being purchased.

Questions To Ask When Buying OLIVE OIL Is it Extra Virgin, Pure or Pomace Olive oil?

If it’s EVOO, is it a production of the country listed on the label and is it packed there?

If it’s EVOO, is it composed with EVOO of other countries?

What countries’ oils are used? Where is the oil packed?

Is refined olive oil used?

Is the Olive oil blended with vegetable oil?

What kind of oil is used for the blend & what is the percentage breakdown?

If you prefer 100% Italian Extra Virgin, the label should read “Produced and Packed in Italy” or “Product of Italy”.

Some Italian producers are now indicating the region of production on their labels, such as Puglia and Tuscany.

The choice is yours. Choose the appropriate Olive Oil for your kitchen or table, but take the extra time to read the label. Pay the right price for the right product. Asking these questions can help you make the right decision that will work best for you.

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The Production of Piancone Extra Virgin

OLIVE OIL Piancone Extra Virgin Olive Oil (EVOO) is produced according to the traditional methods of extractions from select olives in an oil mill that has been producing olive oil since 1935. The mill or in Italian, Oleificio is located in the town of Corato, Bari, Italy in the Puglia region. Corato is a busy but peaceful town situated 25 miles north of Bari and 7 miles from the Adriatic Sea. Corato is also the birthplace of my father, Louis G. Piancone, the founder of Roma Food. As a child he grew up in Corato working on my grandparents’ farm.

As a young man, he came to America to start his business that became Roma Food. As his company grew, he created many Roma products. When it came to extra virgin olive oil (in the 1970s is was still a specialty product) he felt strongly that it should come from his native Italian region where the best olive oils are produced. He established relationships, created a flavor profile and label that is still in use today.

The family that owns and operates the mill is dedicated and passionate to their craft, producing olive oil that is consistent in quality year after year.

The olive varieties used for the production of Piancone Extra Virgin Olive Oil are the Coratina and the Ogliarola, although the Coratina is the predominate olive variety used in this blend. These olive varieties are indigenous of this region.

Here, EVOO is preeminently produced; it has distinct aromatics and fruity flavor profiles that are common with olive oil produced in this region. Puglia is known for producing high quality olive oil and is one of the largest industries in this region. In fact, Puglia produces almost fifty percent of Italy’s olive oil production and is regarded as one of the world’s best regions for olive oil production. The soil from this region is calcareous and well drained and the climate is temperate without thermal changes. This Terrior makes extra virgin olive oil a unique dense, fruity almond-like flavor.

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Lou Piancone Roma Import Specialist

The Production Phase The harvest time for olives in this region normally starts in November and continues into January. Soon after the olives are harvested, they are pressed entirely by mechanical means without the use of solvents at a temperature of less than 81°F (known as First Cold Press), leaving the oil with a pure flavor. The color of the oil is green to intense yellow and is typically low in acid (below 0.8%). The result is an olive oil that has fruity and pleasant spicy flavors with characteristics of fresh ripe or green olives. Ripe fruit yields oil that is milder, aromatic, buttery, and floral. The Coratina and Ogliarola olives married together express desirable fresh olive aromatics and flavor. The hot or peppery bite on the back of the throat is common in this oil, but not overpowering.

This is caused by a component called Oleocanthal, which is found in olives of this region and many other olive oil producing regions in the world.

Researchers found that this component is not only responsible for that peppery ‘bite’ in the back of the throat but also has anti-inflammatory and antioxidant properties and may be partly responsible for the low incidence of heart disease in people who regularly consume the Mediterranean diet. Research has also found that the consumption of olive oil has therapeutic properties for the skin and body, Since extra virgin olive oil is simply pressed fruit juice without additives, typically the factors influencing its’ quality and taste include the varieties of olives used and the terroir. Just as important, are the countless decisions, production practices and dedication of the producer.

Piancone EVOO is recommended for raw seasoning. It exalts the flavor of many foods... grilled or baked fish, braised beef, stewed meats, & vegetables. Due to its properties, EVOO contributes to more flavorful & digestive foods.

Top Quality Oils & Blends

Glossary Extra Virgin Olive Oil

Refined Olive Oil

(EVOO is the commonly used acronym) – EVOO is olive oil that is produced from the first pressing of olives. It contains no more than 0.8% acidity, and is judged to have a superior taste. EVOO is used on salads, added at the table to soups and stews and for dipping and is the highest quality of olive oils.

Refined means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content. Refined oil is commonly regarded as lower quality than virgin oil; the retail labels extra-virgin olive oil and virgin olive oil cannot contain any refined oil.

Pure Olive Oil This is usually a blend of refined and virgin production oil.

This is much lighter in color and flavor than EVOO.

This is the first pressing of olives to make oil without using heat. This is done naturally using a mechanical method so during the process the temperature is less than 81°F.

Pomace Olive Oil

Terroir

This is oil that is extracted from the repressing of the remaining pressed olive fruit (pomace) with the use of chemicals and heat. This is a lighter, less flavored olive oil.

A French agricultural term that denotes the special characteristic of the geography, geology and climate of a specific region or country.

First Cold Press

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DRIED HERBS ITEM #: BRAND DESCRIPTION PACK/SIZE 628193 ROMA BASIL LEAVES 1/1.75 LB 261370 ROMA BASIL LEAVES 1/5 LB 264656 ROMA BASIL LEAVES 1/24 OZ 628143 MAGELLAN BASIL LEAVES 1/5 OZ 628196 ROMA BAY LEAVES 1/8 OZ 261432 ROMA OREGANO LEAVES 1/5 LB 264694 ROMA OREGANO LEAVES 1/24 OZ 628168

MAGELLAN

OREGANO LEAVES, MEDITERRANEAN STYLE

1/1.5 LB

264703 ROMA PARSLEY FLAKES 1/16 OZ 628170 MAGELLAN PARSLEY FLAKES 1/10 OZ 628184 MAGELLAN THYME LEAVES 1/6 OZ

PEPPER ITEM #: BRAND DESCRIPTION PACK/SIZE 264668

ROMA

BLACK PEPPER, WHOLE PEPPERCORN

1/16 OZ

628204

ROMA

BLACK PEPPER, WHOLE PEPPERCORN

1/5.75 LB

628176

MAGELLAN

BLACK PEPPER, WHOLE PEPPERCORN

1/19.5 OZ

628198

ROMA

COARSE GRIND BLACK PEPPER

1/16 OZ

264666

ROMA

TABLE GRIND BLACK PEPPER

1/16 OZ

264697

ROMA

TABLE GRIND BLACK PEPPER

1/5 LB

628175

MAGELLAN

TABLE GRIND BLACK PEPPER

1/18 OZ

628171

MAGELLAN

PURE GROUND BLACK PEPPER

1/18 OZ

264724

ROMA

WHITE PEPPER, FINE GRIND

1/5 LB

264744

ROMA

WHITE PEPPER, FINE GRIND

1/16 OZ

CRUSHED RED PEPPER, CAJUN & CHILI POWDER ITEM #: BRAND DESCRIPTION PACK/SIZE 435832 ROMA CAJUN SEASONING 1/16 OZ 628145 MAGELLAN CAJUN SEASONING 1/18 OZ 264675 ROMA CHILI POWDER 1/5 LB 264676 ROMA LIGHT CHILI POWDER 1/5 LB 628147 MAGELLAN LIGHT CHILI POWDER 1/18 OZ 628151 MAGELLAN DARK CHILI POWDER 1/20 OZ 264698 ROMA CRUSHED RED PEPPER 1/4 LB 264714 ROMA CRUSHED RED PEPPER 1/12 OZ 628220 ROMA CRUSHED RED PEPPER 1/12 OZ

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231628

ROMA

CRUSHED RED PEPPER PACKETS

500/1 GM

628146

MAGELLAN

CARIBBEAN JERK SEASONING

1/18 OZ

628164

MAGELLAN

MANGO HABANERO SEASONING

1/21.75 OZ

GARLIC & ONION POWDER ITEM #: BRAND DESCRIPTION PACK/SIZE 264684 ROMA GARLIC POWDER 1/5 LB 264685 ROMA GARLIC POWDER 1/16 OZ 628157 MAGELLAN GARLIC POWDER 1/6 LB 264687 ROMA GARLIC SALT 1/5 LB 628172 MAGELLAN GARLIC SALT 1/41.25 OZ 616023 ROMA GRANULATED GARLIC 1/25 LB 261399 ROMA GRANULATED GARLIC 6/5 LB 264669 ROMA GRANULATED GARLIC 1/23 OZ 628155 MAGELLAN GRANULATED GARLIC 1/7.5 LB 264692 ROMA MINCED GARLIC 1/5 LB 264690 ROMA GRANULATED ONION 1/5 LB 326558 ROMA ONION POWDER 1/5 LB 628214 ROMA ONION POWDER 1/20 OZ 628167 MAGELLAN ONION POWDER 1/20 OZ

CAYENNE PEPPER & CUMIN ITEM #: BRAND DESCRIPTION PACK/SIZE 264672 ROMA GROUND CAYENNE PEPPER 1/16 OZ 264673 ROMA GROUND CAYENNE PEPPER 1/5 LB 628177

MAGELLAN

GROUND CAYENNE PEPPER

1/14 OZ

264680 ROMA GROUND CUMIN 1/16 OZ 628208 ROMA GROUND CUMIN 1/14 OZ

SWEET & SALTY SEASONING ITEM #: BRAND DESCRIPTION PACK/SIZE 628179 MAGELLAN BBQ RUB SEASONING 1/25 OZ 628186

MAGELLAN

CHICKEN RUB SEASONING

1/22 OZ

628183 MAGELLAN STEAK SEASONING 1/36 OZ 264708 ROMA ITALIAN SEASONING 1/24 OZ 628162 MAGELLAN ITALIAN SEASONING 1/6.25 OZ 264718 ROMA SEASONING SALT 1/5 LB 628222 ROMA SEASONING SALT 1/33 OZ 264679 ROMA GROUND CINNAMON 1/16 OZ 628207 ROMA GROUND CINNAMON 1/18 OZ 628165 MAGELLAN GROUND NUTMEG 1/16 OZ 264701 ROMA SWEET PAPRIKA 1/16 OZ 264702 ROMA SWEET PAPRIKA 1/5 LB 628169 MAGELLAN PAPRIKA 1/18 OZ

ITALIAN SPICES & SEASONINGS

247739 ROMA GRANULATED GARLIC 1/5 LB

Get To Know Our Pizza Boxes Pizza Box Flutes The flute is what gives the box it’s structural design. There are three common designs that you will probably run into: B flute, E flute, and Chip board

B Flute • The most common size in the market.

• This flute gives the box the ability to support more weight, particularly on larger sizes (14”, 16”, 18”, and 20’’).

• This flute also gives you the luxury or option of not using lid supports.

E Flute • • • • •

This flute is about half the thickness of the B flute.

It takes up half the storage space of the B flute.

Because of the makeup of the box, it will generally provide a better surface for printing.

You are also able to take advantage of lower shipping cost.

Generally needs lid supports, particularly on the larger sizes of boxes.

Chip Board • • •

•

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The least expensive option for pizza boxes.

Almost always needs lid supports.

A very flimsy box that doesn’t provide much heat retention.

There is approximately 27% in cost differential between the B flute and Chip board.

CLAY-COATED PIZZA BOXES ITEM #: BRAND DESCRIPTION PACK/SIZE ROMA

10” CLAY-COAT PIZZA BOX

1/100 CT

577224

ROMA

10” CLAY-COAT PIZZA BOX

1/100 CT

577225

ROMA

14” CLAY-COAT PIZZA BOX

1/100 CT

577226

ROMA

16” CLAY-COAT PIZZA BOX

1/50 CT

CORRUGATED PIZZA BOXES ITEM #: BRAND DESCRIPTION PACK/SIZE 613138

ROMA

10” WHITE/KRAFT BOXES, B FLUTED

1/50 CT

613140

ROMA

12” WHITE/KRAFT BOXES, B FLUTED

1/50 CT

613141

ROMA

14” WHITE/KRAFT BOXES, B FLUTED

1/50 CT

613142

ROMA

16” WHITE/KRAFT BOXES, B FLUTED

1/50 CT

613145

ROMA

18” WHITE/KRAFT BOXES, B FLUTED

1/50 CT

613155

ROMA

10” KRAFT/KRAFT BOXES, B FLUTED

1/50 CT

613156

ROMA

12” KRAFT/KRAFT BOXES, B FLUTED

1/50 CT

613157

ROMA

14” KRAFT/KRAFT BOXES, B FLUTED

1/50 CT

613159

ROMA

16” KRAFT/KRAFT BOXES, B FLUTED

1/50 CT

613160

ROMA

18” KRAFT/KRAFT BOXES, B FLUTED

1/50 CT

306028

SMURFIT

20” STOCK PIZZA BOXES, B FLUTED

1/25 CT

ECO-FRIENDLY PIZZA BOXES ITEM #: BRAND DESCRIPTION PACK/SIZE 292434

ROMA

10” SERVE N STORE PIZZA BOX

1/50 CT

292435

ROMA

12” SERVE N STORE PIZZA BOX

1/50 CT

292436

ROMA

14” SERVE N STORE PIZZA BOX

1/50 CT

292438

ROMA

16” SERVE N STORE PIZZA BOX

1/50 CT

292439

ROMA

18” SERVE N STORE PIZZA BOX

1/50 CT

PIZZA BOXES

577219

CIRCLES, LINERS & STACKERS ITEM #: BRAND DESCRIPTION PACK/SIZE 308713

ROMA

EMBOSSED PIZZA SAVER STACKER

10/100 CT

578442

MT TOM

10” WHITE PIZZA CIRCLE

1/250 CT

578450

MT TOM

12” WHITE PIZZA CIRCLE

1/250 CT

578443

MT TOM

14” WHITE PIZZA CIRCLE

1/250 CT

578446

MT TOM

16” WHITE PIZZA CIRCLE

1/125 CT

578447

MT TOM

18” WHITE PIZZA CIRCLE

1/125 CT

406102

PERFECT CRUST 12” PIZZA LINER

1/250 CT

406095

PERFECT CRUST 16” PIZZA LINER

1/250 CT

53

CAKE & CHEESECAKE ITEM #: BRAND DESCRIPTION PACK/SIZE 468467

SWEET ENCORE 9” GRAND NEW YORK CHEESECAKE, 80 OZ

2/14 SL

485680

SWEET ENCORE 10” NEW YORK CHEESECAKE, 16 SLICES

2/4 LB

471819

SWEET ENCORE 52 OZ CAPPUCCINO MOUSSE PIE, FROZEN

2/12 SL

231996

PIANCONE

2/4.25 LB

468410

SWEET ENCORE LEMON ITALIAN CREAM CAKE, 12 SLICES

2/66 OZ

291781

ROMA

2/10 IN

485671

SWEET ENCORE 10” GLUTEN FREE FLOURLESS CHOCOLATE CAKE 2/4 LB

243749

ROMA

TOASTED ALMOND CAKE, TRAY LIMONCELLO MASCARPONE CAKE 10” TIRAMISU CAKE, SLICED

2/10 IN

231854 ROMA TIRAMISU CUPS 12/4 OZ 231855 ROMA TIRAMISU TRAYS 2/4.25 LB

HANDHELD TREATS ITEM #: BRAND DESCRIPTION PACK/SIZE 233017 ROMA SMALL SFOGIATELLE 1/72 CT 232044

ROMA

CANNOLI CREAM WITH CHOCOLATE CHIPS

4/1.5 LB

232056 ROMA SMALL CANNOLI SHELLS 1/120 CT 232062 ROMA LARGE CANNOLI SHELLS 8/6 CT

ASSOR

GELATO & SORBET ITEM #: BRAND DESCRIPTION PACK/SIZE 576984

COLD FUSION BELGIAN CHOCOLATE GELATO

1/6.7 LB

576985

COLD FUSION DARK CHOCOLATE SEA SALT GELATO

1/6.7 LB

576987

COLD FUSION MILK CHOCOLATE GELATO

1/6.7 LB

577020

COLD FUSION CAPPUCCINO CHIP GELATO

1/6.7 LB

577022

COLD FUSION CARAMELIZED BANANA GELATO

1/6.7 LB

577040 COLD FUSION ESPRESSO GELATO 1/6.7 LB 577045

COLD FUSION BOURBON VANILLA GELATO

1/6.7 LB

577046

COLD FUSION MINT CHIP GELATO

1/6.7 LB

577051 COLD FUSION PISTACHIO GELATO 1/6.7 LB 577054

COLD FUSION SALTED CARAMEL CHUNK GELATO

1/6.7 LB

577057 COLD FUSION STRAWBERRY GELATO 1/6.7 LB 577085

COLD FUSION BLACKBERRY MERLOT SORBET

1/6.7 LB

577089 COLD FUSION LEMON SORBET 1/6.7 LB 577090 COLD FUSION MANGO SORBET 1/6.7 LB 577094

COLD FUSION PINEAPPLE, ORANGE & GUAVA SORBET

1/6.7 LB

577097 COLD FUSION RASPBERRY SORBET 1/6.7 LB

RTED DESSERT

*Last updated September 2020