Summer Italian Guide 2018

ITALIAN

We've got you covered

Pizza 101

CHEESE BASICS Read about it on page 9

GUS TO!

Toasted

Ravioli

ROMA 2/3 LB 416040

A taste of italy Appetizer Items ............................................................... 6 - 7 Cheese Basics Article ................................................... 8 - 12 Premium Pizza Cheese........................................................ 10 Classic Mozzarella Cheese........................................... 13 - 15 Pizza Dough & Crust Items ................................................. 16 Tomatoes, Sauce & Toppings....................................... 17 - 19 Pasta & Meatballs ....................................................... 20 - 21 Lamb & Veal Items ...................................................... 22 - 23 Charcuterie & Specialty Cheeses ................................ 24 - 25 Dressings, Oil & Vinegar....................................................... 26 Desserts.............................................................................. 27

Every Tomato Is

Vine-Ripened to Perfection.

PerformanceFoodservice.com/ItalianExperts

Whole, diced, ground, peeled, purĂŠed, pastes, and sauces, every Roma canned tomato product is made with vine-ripened tomatoes fresh-packed within hours of being picked. The tomato experts from Performance Foodservice travel to central California every year to personally ensure the crop is just right for your best recipes.

PerformanceFoodservice.com/ItalianExperts PerformanceFoodservice.com/ItalianExperts

Pepperoni Stuffed

Zucchini

Zucchini cut in half 2 pieces 875444 Mozzarella Cheese, shredded 4 oz 294204 Pepperoni 2 oz 275727 Roasted Red Peppers, diced 2 oz 231908 Bacon 2 oz 229841 Parsley pinch 248354 1.

2.

3.

4.

5.

6.

7.

Core out the zucchini halves Brush with olive oil and roast in oven for 15 minutes Take out and place the cheese evenly in each boat Place the pepperoni on top of the cheese Sprinkle the roasted red pepper over pepperoni Place in the oven and bake until golden brown Sprinkle bacon and parsley over the boats and serve

Jumpstart your Tastebuds APTZ CHEESE STICK MOZZ BRD ITAL

ROMA

6/2 LB

416070

APTZ CHEESE STICK MOZZ BTTRD

ROMA

6/2 LB

416103

APTZ CHEESE STICK PROV GARLIC

ROMA

2/4 LB

416112

APTZ MUSHROOM WHL BRD

ROMA

6/2 LB

416049

APTZ MUSHROOM WHL BTTRD

ROMA

6/2 LB

416079

APTZ ONION RING 3/8 IN GRMT FZ

ROMA

9/2 LB

535474

APTZ ONION RING BB 5/8"

ROMA

6/2.5LB

416080

APTZ ONION RING BTTRD 3/8"

ROMA

6/2.5LB

416089

APTZ POPPER CREAM CHEESE STFD

ROMA

4/3 LB

416077

APTZ POPPER JALAPENO CHED

ROMA

4/3 LB

416078

APTZ RAVIOLI TOASTED 4 CHEESE

ROMA

2/5 LB

79876

BREAD ARTISAN CIABATTA CLUSTER

HRTG OVN

20/8 CT

333122

BREAD ARTISAN CIABATTA PANINI

HRTG OVN

55/4.6 OZ

333126

BREAD TOAST GARLIC SL 1" PAR

HRTG OVN

1/125 CT

291102

BREADSTICK GARLIC 8" PARBKD

HRTG OVN

1/126 CT

291103

page 6 | Italian Guide

Pepperoni Pizza Rolls Raw 16� Dough, slacked out Butter Cheese Pepperoni

1 each 2 oz 6 oz 4 oz

079005 875041 294204 275727

1.

2.

3.

4.

5.

6.

7.

Roll out dough a little thinner, brush with liquid butter Sprinkle 4 oz of cheese over it Place pepperoni over entire dough Start at one end and roll up the dough creating a log Brush with butter and top with cheese and pepperoni Bake at 350° for 10-13 minutes, until cheese is browned Slice into equal pieces, serve with marinara

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 stretchedcurd 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

A Taste of Italy | page 9

GRILLED CHEESE

with Part-Skim Bacio, American Cheese & Pepperoni

N.Y. SAUSAGE

with Bacio Cheese, & Fresh Pinched Italian Sausage

Premium

Pizza Cheeses

CHEESE MOZZ 50/50 P/S PROV FZ

BACIO

6/5 LB

346397

CHEESE MOZZ LMPS BLOCK PREM

BACIO

8/6 AV

287633

CHEESE MOZZ LMPS PROV DICE PREM

BACIO

6/5 LB

337772

CHEESE MOZZ LMWM BLOCK PREM

BACIO

8/6 LB

287632

CHEESE MOZZ LMWM DICED PREM

BACIO

6/5 LB

337784

CHEESE MOZZ LMWM PS SHRED PREM

BACIO

6/5 LB

294206

CHEESE MOZZ LMWM SHRED PREM

BACIO

6/5 LB

294204

CHEESE MOZZ P/S SHRED PREM

BACIO

6/5 LB

294205

CHEESE MOZZ PS PROV SHRED PREM

BACIO

6/5 LB

337771

CHEESE MOZZ WM DICED PREM FZ

BACIO

6/5 LB

346160

CHEESE WM MOZZ SHARP PROV SHRED

BACIO

6/5 LB

571063

CHEESE MOZZ WM CROWN JEWEL

PIANCONE

8/6 LB

249296

page 10 | Italian Guide

STUFFED PIZZA

with Sliced Whole Milk Bacio & Italian Sausage

as "Pizza Cheese." These are Mozzarella cheeses that are specially formulated to perform better when used for pizza. Our pizza cheese is made with the patented Leprino process which enables ideal melt and performance attributes across 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 - Maryland 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.

MEMPHIS PIZZA PRIMIVERA

with Pulled Pork, Red Onion, Whole Milk Bacio & Moonshine BBQ Sauce

with Bacio Cheese, Grilled Chicken & Primivera Sauce

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.

Hold time: Are you serving buffet style or utilizing take-out? All cheeses will naturally harden as they cool, but you should evaluate how each cheese blend holds color and texture. You don’t want your customer to see a very hard or transparent cheese on their pizza pie when they get ready to eat.

Remember that we at Performance Foodservice are here to help you get your cheese right. Whether you are starting a new pizza restaurant, tweaking your current recipe or just looking for a better choice we can help. Your sales representative and our internal support staff would be happy to help get you samples or give suggestions to give you and your customers the ideal pizza experience.

CASHEW CHICKEN

with Grilled Chicken, Cashews, Broccoli, Carrots & Sweet Chili Sauce

Classic

Pizza Cheeses

CHEESE MOZZ LMPS FTHR SHRED

PIANCONE

6/5 LB

232981

CHEESE MOZZ LMWM FTHR SHRED

PIANCONE

6/5 LB

232989

CHEESE MOZZ LOAF CAPRESE FRSH

PIANCONE

2/5 AV

253249

CHEESE CLASSICO WM LMPS SHRED

ROMA

6/5 LB

471665

CHEESE MOZZ BLND DICED

ROMA

2/15 LB

232122

CHEESE MOZZ LMWM BLOCK CLASSICO

ROMA

10/6 LB

232144

CHEESE MOZZ LMWM BLOCK ORGNL

ROMA

8/6 LB

299232

CHEESE MOZZ LMWM DICED 1/8

ROMA

2/15 LB

567422

CHEESE MOZZ LMWM DICED 1/8"

ROMA

6/5 LB

196051

CHEESE MOZZ P/S CLASSICO

ROMA

10/6 LB

232129

CHEESE MOZZ P/S SUPER DLX FZ

ROMA

8/6 AV

337041

CHEESE MOZZ PS BLOCK SUPER DLX

ROMA

8/6 AV

249305

CHEESE VEGAN MOZZ STYLE SHRED

ROMA

3/5 LB

249245

A Taste of Italy | page 13

OVER-EASY

with Bacio Cheese, Fried Eggs & Pinched Breakfast Sausage

SICILIAN

with Proscuitto, Pear, Mozzarella, Gorgonzola Cheese & Pesto Whole Milk Mozzarella

VS

Part-Skim Mozzarella

Specs: 2.5-3.5% Milkfat | 45% or more milkfat in solids

Specs: 1.5-2.5% Milkfat | 30-45% milkfat in solids

Aging: Cures faster, tends to have shorter shelf life, and shorter optimum window of usage

Aging: Cures slower tends to have longer shelf life, and longer optimum window of usage

Melt: Given similar moisture content may melt slightly faster

Melt: Given similar moisture content, may melt slightly slower

Browning: Browns slightly less

Browning: Browns slightly more

Stretch: Slightly reduced due to milkfat

Stretch: Slightly more

Texture: Texture tends to be softer, due to the higher oil content

Texture: The texture tends to be chewier

Flavor: Slight creamier flavor, develops stronger flavor with age

Flavor: More mild flavored

Coverage: Slightly less, because it is more transparent when baked

Coverage: Tends to have slight advantage

Holding Ability: Stays gooey slightly longer, due to higher fat content however tends to take on transparent look more quickly

Holding Ability: Stiffens slightly faster, but retains a full yellow color for a longer time

Oil Off: Will oil off more, oil off increases with age

Oil Off: Less than Whole Milk, still has sheen or slight release

Ability To Process: Tends to be softer, more difficult to process/shred

Ability To Process: Has slightly firmer body, easier to process/shred

page 14 | Italian Guide

BREAKFAST

with Bacio Cheese, Cheese Sauce, Scrambled Eggs & Breakfast Sausage

Wisconsin Mozzarella CHEESE MOZZ LMPS LOAF

FAVOLOSO

8/6 AV

272533

CHEESE MOZZ LMWM FTHR SHRED

FAVOLOSO

2/15 LB

177077

CHEESE MOZZ LMWM PROV DICED

FAVOLOSO

2/15 LB

79058

CHEESE MOZZ WM PROV FTHR SHRED

FAVOLOSO

2/15 LB

79055

CHEESE PROV LMWM STICK

FAVOLOSO

3/12#AVG

289609

CHEESE MOZZ LMPS PROV SHRED

RAFFINATO

6/5 LB

197503

CHEESE MOZZ LMWM FTHR SHRED

RAFFINATO

6/5 LB

197501

CHEESE PROV LOAF PREM

RAFFINATO

3/12 AV

197506

a. ULTIMO PIZZA DOUGH BALLS

Our Solid

b. ULTIMO SUPREME CRUST

Foundations

PIZZA CRUST 10" SHEETED RAW

ROMA

50/10 OZ

260539

PIZZA CRUST 16" SHEETED RAW

ROMA

20/26 OZ

243653

PIZZA DGH BALL ROMA 54/8 OZ 297749 PIZZA DGH BALL ROMA 22/20 OZ 84451 PIZZA DGH BALL ROMA 20/24 OZ 84698 PIZZA DGH BALL ROMA 36/12 OZ 305617

a. PIZZA DGH BALL ULTIMO 36/12 OZ 79006 ULTIMO SUP 18/25.5OZ 79005 b. PIZZA CRUST 16" SUPREME RAW PIZZA CRUST 7" PRE PROOF RAW

ULTIMO SUP

72/5 OZ

110929

FLOUR HIGH GLUTEN ASSOLUTI 1/50 LB 231606 FLOUR HIGH GLUTEN LUIGI 1/50 LB 231841 FLOUR H&R AP ROMA 1/50 LB 81991 FLOUR H&R AP ROMA 1/25 LB 81983 page 16 | Italian Guide

a. b.

TOMATO WHL PLD STD IN JUICE ASSOLUTI 6/#10CN 78772 TOMATO DICED FIRE RSTD IN JUICE CONTIGO 6/#10CN 493387 TOMATO WHL PLD CONTIGO 6/106 OZ 534295 TOMATO GRND AP UNPLD GF LUIGI 6/#10CN 234437 TOMATO WHL PLD LUIGI 6/#10CN 385598 SAUCE PIZZA SUPER HVY W/BASIL PIANCONE 6/#10 233001 TOMATO GRND PLD IL FAMOSO PIANCONE 6/#10CN 362259 TOMATO POMODORINA QUATTRO PLD PIANCONE 6/#10CN 233038 TOMATO ITAL PLD HVY JUICE BASIL PIANCONE 6/#10CN 243310 PASTE TOMATO ROMA 6/#10CN 231869 PUREE TOMATO 1.06 ROMA 6/#10CN 78744 SAUCE PIZZA X HVY W/BASIL GF ROMA 6/#10CN 233006 TOMATO DICED IN JUICE ROMA 6/#10CN 493438

Our

Traditional a.

Tomatoes

b.

A classic tomato base for a more experienced operator. The ideal base ingredient for your house pizza sauce recipe.

An ideal base for easily making your own signature sauce.

Tailor it to your tastes by adding liquid and spices.

A Taste of Italy | page 17

Pizza Toppings

ANCHOVY FLAT FIL IN OLIVE OIL

ROMA

12/13 OZ

288568

ANCHOVY IN OLIVE OIL

ROMA

12/28 OZ

322879

ARTICHOKE HEART QRTR

ROMA

6/88 OZ

231702

ARTICHOKE HEARTS WHL 5-7 CT

ROMA

24/14 OZ

231717

ARTICHOKE WHL 30-40 CT

ROMA

6/3 KG

234253

BEEF TOPPING FC FZ LUIGI 2/5 LB 78575 BEEF TOPPING FC FZ ROMA 2/5 LB 235317 CAPER NONPAREILLE IMP

ROMA

6/32 OZ

232072

GIARDINERA ROMA ROMA 4/1 GA 231701 MUSHROOM PCS & STEM 68 OZ

ASSOLUTI

6/#10CN

270564

PEPPERONCINI SLCD ROMA 4/128 OZ 239215 PEPPERONCINI WHL IMP ROMA 4/1 GA 231651 PEPPERONI SLCD 14 CT

LUIGI

2/10 LB

268845

PEPPERONI SLCD 14 CT

ROMA

1/10 LB

78616

PEPPERONI SLCD 14 CT BULK FZ

ROMA

2/12.5LB

251844

PEPPERONI SLCD 14 CT FONTE

LUIGI

2/10 LB

275727

PEPPERONI SLCD 16 CT FONTE

LUIGI

2/12.5LB

300048

PEPPERONI SLCD 38 MM CUP N CHAR

ROMA

1/10 LB

268857

PEPPERS BELL SWEET SLCD

ROMA

4/1 GA

141993

PEPPERS RED FIRE RSTD

ASSOLUTI

6/#10

231908

PEPPERS RED FIRE RSTD

PIANCONE

6/#10CN

232061

PEPPERS RED FIRE RSTD TFF

ROMA

12/28 OZ

231623

PORK TOPPING CRUMBLE ITAL FC FZ

ROMA

2/5 LB

78591

PORK TOPPING HOT PEPPER & SAGE

ULTIMO

6/5 LB

78604

PORK TOPPING ITAL FZ FC

ROMA

2/5 LB

78579

SAUSAGE TOPPING ITAL FC FZ

ULTIMO

2/5 LB

78584

SAUSAGE TOPPING ITAL GRND FZ

ROMA

2/5 LB

455782

SAUSAGE TOPPING SPICY

ASSOLUTI

2/5 LB

231771

TOMATO HLVS SUN DRIED TFF

ROMA

1/5 LB

81408

TOMATO SUN DRIED JULIENNE

ROMA

/5 LB

231880

page 18 | Italian Guide

A Taste of Italy | page 19

Pasta and

Meatballs

RAVIOLI MEZZALUNA ITAL SAUSAGE PIANCONE 2/5 LB 531774 RAVIOLI SMKD MOZZ RND PIANCONE 2/3 LB 487932 CAVATELLI W/RICOTTA CHEESE ROMA 12/1 LB 473038 GNOCCHI PRCKD ROMA 12/1 LB 260068 LASAGNA CHEESE ROLLETTES RAW ROMA 1/5 LB 231639 LASAGNA WAVY SHEET 35 CT ROMA 1/10 LB 259544 MANICOTTI CHEESE 2.75 OZ ROMA 7/6 CT 416041 PASTA LASAGNA FLAT SHEET ROMA 1/10 LB 231582 PASTA TORTELLINI CHEESE GRMT ROMA 2/5 LB 454296 PASTA TORTELLINI MEAT ROMA 2/5 LB 260051 PASTA TORTELLINI TRI-COLOR GRMT ROMA 2/5 LB 454339 RAVIOLI 4 CHEESE LG RND 1.33 OZ ROMA 2/3 LB 416028

RAVIOLI BEEF MED SQ PRCKD RAVIOLI BEEF PRCKD JUMBO RND RAVIOLI CHEESE .5 OZ SQ GF RAVIOLI CHEESE PRCKD JUMBO RND RAVIOLI CHEESE PRCKD MED SQ RAVIOLI LOBSTER RTC 1.22 OZ RAVIOLI SPINACH & CHEESE FZ SHELL STFD CHEESE JUMBO 2.75OZ STFD SHELLS LG 1.75OZ PASTA CAPELLINI #1 IMP PASTA LINGUINE #6 IMP PASTA LINGUINE IMP #6 PASTA PENNE RIGATE #76 IMP PASTA PENNE RIGATE #76 IMP PASTA RIGATONI #5 IMP PASTA SPAGHETTI #3 IMP PASTA SPAGHETTI IMP #3 PASTA SPAGHETTINI IMP #2 PASTA ZITI LOOSE #4 IMP MEATBALL BEEF & PORK BKD .5 OZ MEATBALL BEEF & PORK BKD 2 OZ MEATBALL BEEF & PORK GRMT 1 OZ MEATBALL BEEF & PORK GRMT 2 OZ MEATBALL BEEF 1 OZ FC ITAL FZ MEATBALL BEEF BKD 1.0 OZ ITAL MEATBALL BEEF BKD 2.0 OZ ITAL MEATBALL BEEF GRMT 1 OZ FC MEATBALL BEEF GRMT 2 OZ FC MEATBALL BEEF RAW 1 OZ ITAL FZ MEATBALL BEEF RAW 3 OZ ITAL FZ MEATBALL BEEF TRDTNL .5 OZ FC MEATBALL BEEF TRDTNL 1 OZ FC MEATBALL BEEF TRDTNL 2 OZ FC

ROMA ROMA ROMA ROMA ROMA ROMA ROMA ROMA ROMA PIANCONE PIANCONE PIANCONE PIANCONE PIANCONE PIANCONE PIANCONE PIANCONE PIANCONE PIANCONE ROMA ROMA ROMA ROMA ROMA ROMA ROMA ROMA ROMA ROMA ROMA ROMA ROMA ROMA

2/3 LB 4/3 LB 2/3.75LB 3/4 LB 2/3 LB 2/3 LB 2/3 LB 4/16 CT 4/16 CT 2/10 LB 2/10 LB 20/1 LB 20/1 LB 2/10 LB 2/10 LB 2/10 LB 20/1 LB 20/1 LB 2/10 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 1/10 LB 1/10 LB 2/5 LB 2/5 LB 2/5 LB

417561 231681 531773 231686 416040 416027 417570 416022 417556 326281 326286 233297 245939 326279 326294 326295 232957 232965 326289 298490 298483 375702 375703 231774 243967 243969 375689 375701 236174 156370 257961 257960 257951

A Taste of Italy | page 21

Lamb and

Veal

LAMB HINDSHANK B/I DLX FZ EPICUREO 8/1.5LB 549565 LAMB LOIN CHOP PORTERHOUSE EPICUREO 20/8 OZ 549571 LAMB MEAT LEG CUBED 1 IN FZ EPICUREO 5/2 LB 549692 VEAL CUTLET HIP POUNDED EPICUREO 27/6 OZ 544743 VEAL HINDSHANK OSSO BUCO 2 IN EPICUREO 10/1 LB 544733 VEAL LEG MARROW BONES FZ EPICUREO 1/50 LB 544726 VEAL LEG TOP RND CAP-OFF EPICUREO 2/5 LB 544727 VEAL LOIN CHOP PORTERHOUSE EPICUREO 14/12 OZ 544755 VEAL LOIN CHOP PORTERHOUSE FZ EPICUREO 14/12 OZ 575201 VEAL RACK 6 RIB OVEN RDY EPICUREO 2/5 LB 544760 VEAL RACK 6 RIB OVEN RDY FZ EPICUREO 2/5 LB 559107 VEAL RIB CHOP C/C FRNCHD EPICUREO 12/8-10OZ 544763 VEAL RIB SHORT EPICUREO 2/5 LB 549558 VEAL RIB SHORT FZ EPICUREO 2/5 LB 558562 VEAL SIRLOIN LEG HIP EPICUREO 4/2.5LB 544728

Veal Chops with Sage Balsamic Sauce Balsamic Vinegar 1/4 cup Lemon Juice, fresh 2 tbsp Black Pepper, freshly ground 1/4 tsp Extra Virgin Olive Oil 2 tsp Lemon Zest 1 tsp Fresh Sage, chopped 2 tsp Chopped Garlic 2 each Veal Chops 4 each Pan Coating Salt 1/8 tsp Chicken Broth 1 cup Raspberry Sauce 1 tsp

233067 417586 261441 233302 329371 855526 351339 544755 898860 56291 873948 931127 1. Combine first seven ingredients. Add chops and toss gently to coat. Refrigerate for two hours.

2. Coat a large skillet with cooking spray and heat over medium-high heat.

3. Remove chops from marinade (reserve marinade).

4. Sprinkle with salt and add to pan. Cook four minutes on each side or until desired degree of doneness and remove from pan.

5. Combine reserved marinade, broth and jelly and add to pan. Bring to a boil, cook until reduced to 1/4 cup, stirring frequently. Serve sauce with chops.

A Taste of Italy | page 23

Charcuterie Board

CAPICOLA HOT RND TFF ROMA 2/7.5 LB 232078 HAM & SHLDR PICNIC 4X6 FC WA ROMA 2/12 LB 57360 HAM 4X6 IMP F/C 98% FF WA ASSOLUTI 2/12 LB 232983 HAM PEAR SHAPE PREM PIANCONE 1/10 #AV 324317 HAM PROSCIUTTINI SQ WA TFF ROMA 2/6.5 #AV 260219 MORTADELLA PAVONE PAVONE 2/5 AV 344843 PROSCIUTTO DI PARMA PIANCONE 1/14 AV 232994 PROSCIUTTO HLVS ROMA 2/5-6AV 301751 PROSCIUTTO RESERVE ROMA 1/10 LB 301739 SALAMI GENOA ROMA 2/7 LB 520894 SALAMI GENOA STICK ROMA 2/5.5AV 268846 CHEESE BRIE 60% WHEEL TFF NAT BEST 2/2 LB 516407 CHEESE CUBE 3/4" VAR PACK TFF WEST CREEK 3/5 LB 315292 CHEESE EURO WEDGE VAR MAGELLAN 4/1.5LB 517086 CHEESE GOUDA SMKD PROC LOG WEST CREEK 2/6 AV 508726 CHEESE GRANA PADANO QRTR PIANCONE 1/18 LB 516537 CHEESE HAVARTI DILL LOAF WEST CREEK 1/9 LB 445386 CHEESE HAVARTI LOAF WEST CREEK 1/9 LB 445385 CHEESE PARMESAN REGGIANO 1/8 PIANCONE 2/9 LB 516536 CHEESE PARMESAN REGGIANO QRTR PIANCONE 1/18 LB 516535 CHEESE PARMESAN WHEEL MINI IMP ULTIMO 2/6 AV 272019 CHEESE PECORINO ROMAN WHEEL ROMA 1/13 LB 234810 CHEESE PECORINO ROMANO WHEEL ASSOLUTI 1/50 LB 232209 CHEESE PUB STYLE WEDGE VAR MAGELLAN 4/1.5LB 517148

Specialty Cheeses

CHEESE BLUE CRUMBLES GF ROMA 4/5 LB 263725 CHEESE CURD 1/4 PC FRSH PIANCONE 1/11 LB 138113 CHEESE GOAT CRUMBLE TRAY NAT BEST 2/2 LB 513298 CHEESE GOAT LOG PLN NAT BEST 2/2 LB 513359 CHEESE GOAT NAT LOG NAT BEST 12/10.5OZ 512332 CHEESE GOAT TUB NAT BEST 2/4 LB 513401 CHEESE GORGONZOLA CRUMBLE ROMA 1/5 LB 263722 CHEESE MASCARPONE ROMA 6/1 LB 232124 CHEESE MOZZ CILIEGINE .3 OZ ASSOL FORM 2/3 LB 277653 CHEESE MOZZ CILIEGINE .3 OZ ROMA 2/3 LB 538255 CHEESE MOZZ FRSH LOG CRYVC ROMA 6/1 LB 538229 CHEESE MOZZ LOAF CAPRESE FRSH PIANCONE 2/5 AV 253249 CHEESE MOZZ OVOLINI 4 OZ ROMA 2/3 LB 538251 CHEESE MOZZ OVOLINI FRSH 4 OZ ROMA 2/3 LB 397855 CHEESE PROV LMWM STICK FAVOLOSO 3/12 LB 289609 CHEESE PROV LOAF PREM RAFFINATO 3/12 AV 197506 CHEESE PROV LOAF SUPER DLX ROMA 2/12 LB 232215 CHEESE RICOTTA IMPASTATA WM ROMA 4/5 LB 138065 CHEESE RICOTTA IMPASTATA WM ROMA 4/5 LB 138065 CHEESE RICOTTA PS TUB ASSOLUTI 6/3 LB 565953 CHEESE RICOTTA W/M TUB ROMA 6/3 LB 565956 CHEESE RICOTTA WM TUB ASSOLUTI 6/3 LB 232973 CHEESE RICOTTA WM TUB ROMA 6/3 LB 133218 CHEESE RICOTTA WM TUB ROMA 6/3 LB 433881

A Taste of Italy | page 25

Dressings,

Oil & Vinegar

DRESSING CHIANTI & BASIL VINGRT

PIANCONE

2/1 GA

258782

DRESSING MEDIT FETA TFF

PIANCONE

2/1 GA

258792

DRESSING PARMESAN & ROMANO TFF

PIANCONE

2/1 GA

258796

DRESSING BALSAMIC VINGRT FF TFF

VILL GARDEN 2/1 GA

158903

DRESSING CAESAR CRMY TFF

VILL GARDEN 4/1 GA

157328

DRESSING CAESAR TABLESIDE

VILL GARDEN 2/1 GA

158911

DRESSING GINGER SESAME VINGRT

VILL GARDEN 2/1 GA

158908

DRESSING ITAL GARDEN TFF

VILL GARDEN 2/1 GA

364649

DRESSING RSPBRY VINGRT TFF

VILL GARDEN 2/1 GA

158915

OIL OLIVE EXTRA VIRGIN ITAL

PIANCONE

6/1 GA

233302

OIL OLIVE EXTRA VIRGIN

ROMA

4/1 GA

288560

OIL OLIVE 100% EXTRA VIRGIN

ASSOLUTI

3/3 LT

247551

VINEGAR BALSAMIC PIANCONE 2/5 LT 233067 VINEGAR BALSAMIC PIANCONE 12/17 OZ 233063 VINEGAR BALSAMIC ROMA 2/5 LT 288489

Sweet Ending

Desserts

CAKE TOASTED ALMOND TRAY

PIANCONE

2/4.25LB

231996

GELATO BOMBA CLASSIC IW

PIANCONE

20/6 OZ

391645

GELATO DARK CHOC PIANCONE 1/6.6LB 345291 GELATO PISTACHIO PIANCONE 1/6.6LB 345302 GELATO SEA SALT CARAMEL

PIANCONE

1/1.24GA

500989

GELATO VANILLA BEAN PIANCONE 1/6.6LB 345301 SORBETTO LEMON PIANCONE 1/6.16LB 345325 SORBETTO LEMON RIPIENO IW

PIANCONE

12/4.8OZ

391620

SORBETTO MANGO PIANCONE 1/6.16LB 345324 CAKE LIMONCELLO MASCARPONE

ROMA

2/10 IN

291781

CANNOLI CREAM W/CHOC CHIP

ROMA

4/1.5LB

232044

MOUSSE CHOC CUPS ROMA 12/4 OZ 231785 SFOGLIATELLE SM ROMA 1/72 CT 233017 SHELL CANNOLI CHOC LG

ROMA

8/6 CT

231624

SHELL CANNOLI CHOC SM

ROMA

120/.75OZ

322798

SHELL CANNOLI LG ROMA 8/6 CT 232062 SHELL CANNOLI SM FZ

ROMA

1/120 CT

232056

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

A Taste of Italy | page 27

Scan to view this catalog online as well as other product categories!

1333 Avondale Road • New Windsor, MD 21776 443.487.5300 • 800.755.4223

www.performancefoodservice.com