The Performance Table Italian 2022

AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION

editorial W

hat is Italian food? Is it simply everything served with noodles and sauce? Well, that can describe many types of international cuisine. The Germans serve many dishes with Spätzle and myriad bold, flavorful sauces, reflecting the meats and vegetables they are served with. Asian Cuisine respectively reflects the same presentation, from Lomein to Pho. Can’t we have a pork chop and some good old, down-home mac and cheese? Then we arrive from where we started. History tells us that Thomas Jefferson brought home the famed macaroni and cheese from France after a diplomatic tour. Noodles and cheese sauce. We conclude that Italian is not that simple.

That is Italian Food. What is? A veal chop delicately seasoned with salt and pepper and grilled to perfection. A tentacle of octopus, boiled, then grilled and smothered in extra virgin olive oil, fresh garlic, and herbs. Small pillows of potato sauteed to a light crisp and served over fresh greens, holding crumbles of spicy sausage and the bright taste of balsamic. Perhaps a flatbread adorned with slivers of lamb, charred onions, and tomato slices, all covered in curds that provide comfort and a familiar twang of dairy. Now that is Italian! Or is it German, Greek, Czech, or Persian?

The truth is everything is Italian! The ever-present cross-over seasonings from the Greek to the Italian in garlic, oregano, rosemary, and basil carry traditions from teacher to student and from culture to culture.

The chefs of Catherine D ’Medici brought their skills and techniques to France after the Florentine Princess married Henry D’ Orleans, soon to be France’s King. The spread of Vatican influence through Spain and Germany is quite pronounced. These countries that share a common border are trading back and forth and sharing techniques and flavors.

At Performance Foodservice, Atlanta, we share the idea of making Italian food a universal concept on menus everywhere. As far back as the founding of Roma Foods in 1951, Louis Piancone had the vision to make Italian foods and ingredients accessible to every restaurant. Our Piancone label carries this vision into the realm of the finest gourmet cuisine available. Roma Foods is our heritage. The Piancone label brings that heritage to its natural culinary conclusion. From pizzerias to fine Italian dining, we are Italian food.

Now that we have moved into international cuisine, I invite you to travel around the globe and visit these articles with a new approach. Everything Italian takes you everywhere.

Bryan Corsini Business Development Manager - Italian and Center of the Plate

Culinary Corner

TONY SCHMIDT DIRECTOR OF BUSINESS DEVELOPMENT AND CORPORATE EXECUTIVE CHEF

The flavors and ingredients of Italy lend themselves to clean, fresh flavors. As you look throughout the regions, you find many variations of the same dishes that each yield a delicious plate. The recipes below will include some Italian-inspired flavors to integrate into your menus. The main focus areas for this will be Appetizers, Salads, Sandwiches, and Flatbreads. Our Heritage Ovens “00” flatbreads are a fantastic way to add inspired dishes to your menu as an appetizer or a great lunch special with a salad on the side.

SMOKED SALMON FLATBREAD

INGREDIENTS

• 1 Ea Heritage Ovens 00 Flatbread

• ½ C Natures Best Goat Cheese

• 3 Oz Empires Treasure Pastrami Smoked Salmon

• 1 Oz Delancy Street Pickled Onions

• 1 T Roma Capers, Fried

• ½ C Arugula

DIRECTIONS

1. Spread the goat cheese on the flatbread evenly

2. Place into an oven and bake for 5 minutes until cheese is warm and bread is crispy

3. Top with the smoked salmon and garnish with capers, onions, and arugula

ITALIAN WEDGE SALAD

INGREDIENTS

• 1 Ea Peak Hydroponic Butter Lettuce, Core Removed

• ¼ C Roma Gorgonzola Crumbles

• 2 T Shaved Red Onion

• ½ C Heirloom Cherry Tomato, Blistered

• 2 T Piancone Wine Basil Vinaigrette

• 1 Oz Levoni Schiacciata Salami, Shaved

DIRECTIONS

1. Place the butter lettuce whole on the plate. 2. Garnish with the remaining ingredients, finishing off with the salami

PORCHETTA SANDWICH

INGREDIENTS

• 4 Oz Levoni Porchetta, Shaved

• 1 Ea Delancy Street Ciabatta Roll

• 2 Oz Italian Salsa Verde, Recipe Below

• 1 Oz Delancy Street Pickled Red Onions

• ½ C Baby Arugula

DIRECTIONS

1. Toast the ciabatta with garlic butter 2. Place salsa verde on the heel of the bun, top with porchetta, and finish with the onions and arugula

We Go 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 other authentic Italian staples and deliver them directly to your kitchen.

The Italian Experts for Over 65 Years

Our Roma brand combines more than 65 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.

L’appetito vien angiando

Meghan Padgett Brands Manager

Traditional Italian food is arguably the most popular and well-known cuisine worldwide. Since 1955 our Italian family of brands has offered “quality service and quality products” within the Italian and Italian-American foodservice segments. We have a vast offering of products to provide your operation with an opportunity to take Italian-inspired flavors and add them to your menu. From tomatoes, cheese, pasta, pizza crusts, meats, and unique imported products, we are the market leader in brands that represent a long-standing commitment to providing the best products available to our customers.

L’appetito vien mangiando rather “the appetite comes while you are eating.” Italian dining has a particular structure cultivated over centuries of eating. It is almost a master class on how best to enjoy food and the company you share it with. The below-ten-course menu closely resembles the courses of a traditional Italian meal. I hope this menu whets your appetite to explore our Exclusive Branded offerings.

Similar to the American ‘happy hour”, this course is a premeal drink to help whet the appetite for the first course. This is typically paired with a bubbly beverage such as prosecco or champagne.

ROSEMARY CITRUS SPRITZER

1. Juice one lemon and one orange. Peel off a thick strip of lemon and orange zest. Combine all ingredients, except ice and soda water, in a saucepan and boil until the sugar has dissolved. Remove from heat and let cool. Strain and discard any solids. This is your simple citrus syrup.

2. Fill the glass with crushed ice. Add three tablespoons of simple citrus syrup, top with soda water, and stir. Garnish with a fresh sprig of rosemary and the peel from an orange and lemon.

Antipasti

Also considered the starter, it is a great way to show off your art capabilities (another Italian great) by pairing an assortment of meats, cheeses, fruits, sauces, and bread. This is an easy offering to add to your menu and can be made as an individual serving or as a shareable for the table.

CHARCUTERIE BOARD

INGREDIENTS

• Cured Meats

• Various Cheeses

• Olives and Nuts

• Fruit or Dried Fruit

• Crackers or small slices of bread

• Jelly or Jams

DIRECTIONS

Select your board size—place cheeses around the board with a cheese knife. Place small bowls around the board to help guide the arrangement. Once the cheese and bowls are set, start to arrange your meats. Fold, fan, and mound for a variety of looks. Add fruit, olives, jams, and nuts to the bowls. Mustard and honey are great to fill ins too. Arrange the crackers and bread around the board. Garnish the edges with fresh herbs. Enjoy!

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PFS

#625109

ITEM #617157

ITEM #623452

ITEM #315292

#357156

Primi

This is the first course that contains hot food, but typically does not contain any protein. This course likes to showcase luxurious flavors. Risotto, gnocchi, soup, lasagna, pasta, or broth are all standard primi offerings.

PEAR AND GORGONZOLA SACCHETTI

INGREDIENTS

• Piancone Epicureo Pear and Gorgonzola Sacchetti

• Walnuts

• Unsalted Butter

• Vegetable Broth

• Gorgonzola

• Dried Cranberries

• Black Pepper

DIRECTIONS

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PFS ITEM #617153 - 2 4 LB - PIANEPIC*SACCHETTI GORGONZOLA & PEA

PFS ITEM #357197 - 3 2 LB - MAGELLAN*WALNUT HLVS & PCS TFF

PFS ITEM #157189 - 36 1 LB - NTRSBST BUTTER SOLIDS UNLTD AA TF

PFS ITEM #344065 - 1 1 LB - RDGCRST *BASE VEG NO MSG ADDED

PFS ITEM #263722 - 1 5 LB - ROMA CHEESE GORGONZOLA CRUMBLE

PFS ITEM #615818 - 6 18 OZ - MAGELLAN PEPPER BLK GRND TABLE GRIN

Bring a salted pot of water to a boil. Cook Sacchetti until heated. Reserve ½ cup of pasta water. In a deep skillet, add the walnuts and cook until fragrant. Transfer to a plate and wipe the pan out. Place the skillet over medium heat and add butter. Once melted, add the broth to the skillet. Add Gorgonzola and bring to a simmer. whisk until the cheese has melted and the sauce has reduced by half. Add pasta to the skillet. Reduce the heat to low and toss to coat. Add, as needed, the reserved pasta water to help coat the pasta. The sauce texture should be creamy and not pasty. Plate Sacchetti garnish with walnuts, gorgonzola crumbles, and cranberries. Sprinkle with black pepper. Enjoy!

Secondi

The second course offers different meat and seafood options. The proteins provided during this course can range from chicken, lamb, beef, pork, or turkey. The preparations will differ as well, as this is a regional preference. This course can also feature two dishes, followed by a palate cleanser, such as a sorbet, to refresh the mouth.

PAN ROASTED CHICKEN

INGREDIENTS

• Skin on WOG or precut chicken

• Garlic – whole

• Diced Tomatoes

• Fresh Rosemary

• Sage Leaves

• Dry White Wine

• Olive Oil

DIRECTIONS

Coat chicken with olive oil, salt, and pepper. Cook in a heavy casserole dish until browned. Reduce the heat and cook for an additional 40 minutes. If chicken is cut into pieces, turning pieces occasionally. Add white wine and stir. Add rosemary, sage, and garlic. Continue to turn the pieces to ensure you coat all sides evenly—Cook for an additional 10 minutes. Add the diced tomatoes and cook for 5 minutes. Once the chicken reaches an internal temperature of 165 degrees, move to a platter, and pour the remaining sauce over the chicken. Drizzle with additional olive oil. Best served with crusty bread to soak up all of the yummy pan juices.

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PFS ITEM #493438 - 6 #10 CN - ROMA TOMATO LG DICED IN JUICE C

PFS ITEM #283987 - 1 5 LB - PEAK GARLIC WHL PLD DOM

PFS ITEM #328835 - 1 1 GA - PINECONE OIL OLIVE EXTRA VIRGIN ITA

Contorni

The contorni course is often served alongside the secondi course. This is a vegetable-based offering. It can be raw or cooked and is typically served on a different plate than the protein secondi course. This is done not to allow the flavors to mix and to protect the integrity of each dish.

ARTICHOKE AND POTATO CASSEROLE

INGREDIENTS

• Artichokes

• Potatoes

• Lemon

• Parmesan Cheese

• Bread Crumbs

• Parsley

• Olive Oil

• Garlic

• Salt and pepper to taste

DIRECTIONS

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PFS ITEM #863486 - 6 #10 CN - WEST CRK POTATO SLCD

PFS ITEM #483035 - 165 CT 1 40 LB - PEAK LEMON FCY

PFS ITEM #238641 - 1 5 LB - ROMA CHEESE PARMESAN GRATED TUB

PFS ITEM #328835 - 1 1 GA - PINECONE OIL OLIVE EXTRA VIRGIN ITA

PFS ITEM #283987 - 1 5 LB - PEAK GARLIC WHL PLD DOM

Drain artichokes and potatoes. Mix in a large bowl and sprinkle with salt, pepper, and olive oil. Add crushed garlic and mix well. Place into a casserole pan and drizzle with additional olive oil. Top with parmesan cheese and bread crumbs, enough to add texture to the dish. Bake at 375 for 20 minutes covered. Uncover for an additional 10 minutes. Serve with a parsley garnish.

Insalata

Typically, a salad will follow the second course. If there is a leafy green vegetable in the contorni course this course can be omitted.

ITALIAN SALAD

INGREDIENTS

• Arugula

• Ripe tomatoes

• Hearts of palm

• Avocado

• Fresh lemon juice

• Salt

• Olive oil

• Shaved Parmesan

• Pine Nuts

DIRECTIONS

Gently toss arugula, hearts of palm (sliced), tomatoes, olive oil and lemon juice. Place on plate. Place avocado slices on top. Drizzle with additional olive oil, adding salt and pepper to taste. Garnish with shaved parmesan and pine nuts.

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PFS ITEM #625682 - 42-56 CT IW 1 4.5 LB - CONTIGO AVOCADO HLVS

PFS ITEM #483035 - 165 CT 1 40 LB - PEAK LEMON FCY

PFS ITEM #328835 - 1 1 GA - PINECONE OIL OLIVE EXTRA VIRGIN ITA

PFS ITEM #267652 - 1 5 LB - PIANCONE$CHEESE PARMESAN SHAVED IMP

Formaggi E Frutta

Sadly we are near the end of the meal now. This course is simply a fruit and cheese course.

RICOTTA AND BERRIES

INGREDIENTS

•

• Fresh Berries

• Powdered Sugar

•

DIRECTIONS

Mix ricotta, powdered sugar, and lemon zest. Mix until fully incorporated—place serving on platter of choice and top with mixed fresh berries.

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PFS ITEM #465328 - 6 3 LB - PIANCONE CHEESE RICOTTA WM FRSH

PFS ITEM #483035 - 165 CT 1 40 LB - PEAK LEMON FCY

Dolce

We have reached the dessert course. Your options are limitless here. You can offer a tiramisu, panna cotta, gelato, or cannoli’s. No matter what you serve, your guests will be over the moon happy with their decision.

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PFS ITEM #231854 - 12 3.5 OZ - ROMA TIRAMISU CUPS

PFS ITEM #231855 - 2 4.25LB - ROMA TIRAMISU TRAYS

PFS ITEM #231537 - 12 5 OZ - ROMA PANNA COTTA CUPS

PFS ITEM #231624 - 8 6 CT - ROMA SHELL CANNOLI CHOC LG

PFS ITEM #232044 - 4 1.5 LB - ROMA CANNOLI CREAM W/CHOC CHIP

PFS ITEM #232056 - 1 120 CT - ROMA SHELL CANNOLI SM

PFS ITEM #232062 - 8 6 CT - ROMA SHELL CANNOLI LG

PFS ITEM #682266 - 1 1 GA - PIANCONE*GELATO VANILLA TRAY

PFS ITEM #682268 - 1 1 GA - PIANCONE*GELATO CHOC TRAY

PFS ITEM #682269 - 1 1 GA - PIANCONE*GELATO STRWBRY TRAY

PFS ITEM #682276 - 1 1 GA - PIANCONE*GELATO PISTACHIO TRAY

PFS ITEM #682281 - 1 1 GA - PIANCONE*GELATO SEA SALT CARAMEL TR

PFS ITEM #682285 - 1 1 GA - PIANCONE*GELATO STRACCIATELLA TRAY

PFS ITEM #682292 - 1 1 GA - PIANCONE*GELATO CUSTARD TRAY

Caffe

My favorite end to a meal. A strong espresso or black coffee without milk or sugar is often the choice for this course.

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Digestivo

To end the Italian dining experience, the final item is often a digestive alcoholic beverage. Offerings can be a limoncello, amaro, or grappa. All these aids in the digestion process.

Keeping Beef InItalian

Jordan Powell Business Development Manager

It is no secret that in today’s world, beef prices are on the rise, really, all protein in general. However, this shouldn’t deter you from being able to provide delicious Italian dishes for your customers. The chuck roll has quickly become one of my favorite proteins to use these days. It is incredibly versatile, easy to work with, forgiving, and tends to shy on the lower end of beef prices. Traditionally the chuck roll has been used in Italian dishes to make Stracotto, a fabulous comforting dish.

I believe there are many additional opportunities to use this excellent cut of meat, such as a Bolognese, which in Italian is known as ragu alla bolognese; this great dish was first mentioned in a cookbook that was released in 1891. Bolognese is traditionally cooked with ground beef; however, braising a chuck roast down in a tomato sauce instead of using ground beef is an excellent spin on the traditional Bolognese that can yield a higher plate cost. Another great option is taking the braised chuck in tomato sauce and utilizing it in a lasagna.

When we think about Italian cooking, we need to be sure not to focus solely on “Italy.” Plenty of unique geographical locations steeped in Italian heritage have also influenced their dishes with an American spin. Chicago is a great example, specifically the Italian beef sandwich they are famous for. This cherished sandwich is traditionally topped with giardiniera or sweet peppers. As with any large city and its favorite dishes, there is a long history and debate about who does it best.

BEEF BOLOGNESE INGREDIENTS

• 5 Lb Beef Chuck Roast

• 1 #10 Famoso Ground Tomatoes

• 1 Cup Fine-Diced Onion

• 1 Cup Fine-Diced Celery

• 1 Cup Fine-Diced Carrot

• 1 Cup Of Red Wine

• 2 Bay Leaves

• 1 Tablespoon Salt

• 1 Tablespoon Of Olive Oil

• 1 Tablespoon Pepper

• 1 Tablespoon Italian Seasoning

• 1 Lb Spaghetti Pasta

•

Cloves Of Minced Garlic

DIRECTIONS

1. Sear chuck roast in a large pot until brown on all sides-remove and set aside. 2. Add olive oil to the same pot along with garlic, onion, celery, and carrots. Sauté on medium heat until onions are translucent. 3. Deglaze the pot with red wine. 4. Add ground tomatoes, bay leaves, salt, pepper, and Italian seasoning. 5. Cover and braise on low-medium heat until beef shreds-roughly 3-4 hours. 6. Shred meat in sauce, and keep warm. 7. Boil pasta until al dente. 8. Toss meat sauce with pasta and serve.

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PFS ITEM #232837 - 1" 3 20 LB - BRVHRT BEEF ANG CHUCK ROLL CH PFS ITEM #362259 - 6 #10 CN - PIANCONE*TOMATO GRND PLD IL FAMOSO PFS ITEM #587291 - 4 1 GA - PIANCONE OIL OLIVE EXTRA VIRGIN PFS ITEM #619236 - 20 1 LB - PIANCONE PASTA SPAGHETTI ORGANIC IT PFS ITEM #628288 - 4 5 LB - PEAK GARLIC WHL PLD BAG PFS ITEM #615780 - 6 6.25OZ - MAGELLAN SEASONING ITAL

LASAGNA

INGREDIENTS

• 5 Lb Beef Chuck Roast

• 2 #10 Marinara

• 1 3 Lb Ricotta Whole Milk

• 3 Cups Shredded Whole Milk Mozzarella

• 1 Cup Of Grated Parmesan

• 3 Eggs

• 6 Lasagna Sheets

• 1 Tablespoon Olive Oil

• 2 Tablespoons Minced Garlic

• 1 Tablespoon Salt

• 1 Tablespoon Pepper

• 1 Tablespoon Calabrian Chilies

• 1 Tablespoon Of Italian

Seasoning

DIRECTIONS

1. Add olive oil to a large pot and heat-sear chuck roast on both sides until brown.

2. Add Marinara, Calabrian Chilis and minced Garlic.

3. Cover and braise on low-medium heat until beef shreds-roughly 3-4 hours.

4. While beef is braising, combine ricotta, egg, salt, pepper, Italian seasoning parmesan, and 2 cups mozzarella.

5. Once the beef is braised, cool it in the sauce.

6. Begin layering lasagna meat sauce, pasta sheet, ricotta mixture, and meat sauce. Repeat for three layers—top lasagna with the remaining cup of mozzarella.

7. Bake in the oven at 350 degrees for 1 hour.

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PFS ITEM #232837 - 1" 3 20 LB - BRVHRT BEEF ANG CHUCK ROLL CH PIANCONE*TOMATO

PFS ITEM #362259 - 6 #10 CN - GRND PLD IL FAMOSO

PFS ITEM #587291 - 4 1 GA - PIANCONE OIL OLIVE EXTRA VIRGIN

PFS ITEM #628288 - 4 5 LB - PEAK GARLIC WHL PLD BAG

PFS ITEM #615780 - 6 6.25OZ - MAGELLAN SEASONING ITAL

PFS ITEM #231505 - 4 5 LB - ROMA CHEESE PECORINO ROMANO GRA

PFS ITEM #294204 - 6 5 LB - BACIO CHEESE MOZZ LMWM SHRED PRE

PFS ITEM #465328 - 6 3 LB - PIANCONE CHEESE RICOTTA WM FRSH

PFS ITEM #439685 - 15 2 LB - NTRSBST EGG WHL LQD W/CITRIC CARTO

PFS ITEM #584365 - 6 90 OZ - PIANEPIC SAUCE MARINARA W/BASIL FUL

ITALIAN

DIRECTIONS

• 5 Lb Chuck Roast

•

•

•

• Giardiniera

• Hoagie Rolls

• Mozzarella

1. Add olive oil to a large pot and sear chuck roast on all sides until brown. 2. Add garlic and sauté until cooked. 3. Add beef stock and Italian seasoning. 4. Cover and braise on low-medium heat until beef shreds, roughly 3-4 hours. 5. Reserve braising liquid and shred chuck roast. 6. When ready to serve: Heat chuck roast in a pan with a splash of braising liquid add to toasted hoagie roll, then top with giardiniera and mozzarella.

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PFS ITEM #232837 - 1" 3 20 LB - BRVHRT BEEF ANG CHUCK ROLL CH

PFS ITEM #587291 - 4 1 GA - PINECONE OIL OLIVE EXTRA VIRGIN

PFS ITEM #628288 - 4 5 LB - PEAK GARLIC WHL PLD BAG

PFS ITEM #615780 - 6 6.25OZ - MAGELLAN SEASONING ITAL

PFS ITEM #294204 - 6 5 LB - BACIO CHEESE MOZZ LMWM SHRED PRE

PFS ITEM #329684 - 8" 72 4 OZ - ROMA ROLL HOAGIE WHI UNSLCD

PFS ITEM #327870 - 6 1 LB - RDGCRST BASE BEEF NO MSG ADDED GF

ITALIAN GELATO & SORBET

BRING BACK MY BRACIOLE!

Bryan Corsini Business Development Manager – Italian & Center of the Plate

Today's economic climate has all our customers looking for less expensive cuts of meat such as beef, pork, chicken, veal, or less costly lamb cuts. With a lower price usually comes a challenge. The challenge is that they are tougher, less desirable, and require a longer cooking time to become delicious. Like most meat guys, I have been cooking less valued cuts all my life. It's what was left or what I could afford. I love a fall-apart pot roast or beef, veal, or lamb shank braised in an herby broth. Now, simply everything is more expensive. It's time to get back to basics and pull out some old-school preparations and dishes to increase profits and flavor.

Ask ANY Italian to talk about their favorite recipes, and invariably, they will say the word Braciole. It typically makes most folks stop and say, "Well, what is that? Sounds good!" So, let's explore a time-honored, meat-centric tradition with as many variations as ingredients in your pantry, refrigerator, and cabinet.

The word "Braciole" translates to "chops." In Italian American cooking, Braciole refers to any thin meat pounded, then rolled around a "stuffing." The stuffing can consist of many different ingredients, such as parmesan or Romano cheeses, vegetables like spinach, breadcrumbs, and cured meats, incorporating various seasonings, then braised in a hearty tomato sauce. I like to sear the exterior before braising. Keep in mind, Braciole can be made from thinly sliced beef or veal, pork, lamb, goat, or chicken. In Sicily, fish is often used in making Braciole, stimulating me to think about various crabmeat, shrimp, or shellfish options as a stuffing!

Interestingly, poorer Italians used whatever meat was on hand. This is where the economy of the time comes into play. When they came to America, beef was more readily available, so it became a vehicle for Braciole. So, what is Braciole?

The history of Braciole is a little unclear, as many different versions have been made over time. Many believe that Braciole is a traditional Italian recipe, while others think it is an American dish from poverty. Some food historians believe that Braciole was derived from the French dish, beef. Most believe that, while it may have origins in other "meat wrapped" variations, Braciole (pronounced "braJOLE"), "braciola," is a classic Southern Italian, and particularly, Sicilian dish introduced to the U.S. by early 20th century Italian immigrants. Braciole became an essential part of a traditional Sunday dinner for many Italian Americans.

Making Braciole begins with pounding various cuts of meat with a mallet, making it more applicable for rolling and lends a tender finished product. A large Braciole, called, "Farsumagru," is like a roulade. This variation uses an entire cut of meat, like a flank steak or top-round steak. Then the beef is rolled around the stuffing. Roulade as the whole is seared and then cooked slowly and lovingly in that tomato sauce. After cooking, the product is moved to a cutting board and sliced into individual servings. The individual servings of sliced, stuffed meat are served as a separate course in the meal, normally as an antipasto, before the pasta course. Remember that beautiful tomato sauce you slow-cooked the Braciole in? That's the sauce used for the pasta course! Now we are talking economic elegance. Sometimes, Braciole refers to minor cuts of meat rolled with the stuffing ingredients to create individual servings, like little stuffed meatballs! Sicilians call these individual servings "Braciola," or "Braciulini." The service process is the same. Meat first, followed by the pasta course.

Because making Braciole is time-consuming, you do not often find it in Italian restaurant. Braciole is a special-occasion dish, reserved for Christmas or

other holidays, like New Year or Easter. Because it is such a SPECIAL DISH reserved for holidays and infrequently on menus, it's an original idea for restaurants to feature. Although intricate in its construction, Braciole is an ideal OLD SCHOOL and innovative blast from the past!

Begin by fileting the ball tip sirloin into small slices, about ½ inch in thickness. Then take these medallions and pound thin with a mallet. These smaller cutlets will be easier to fill and can be held together with toothpicks during the cooking process.

Next, sauté the mushrooms in butter, garlic, and a little lemon juice to make a filling that can be added to the goat cheese crumbles. Cool the mushroom sauté and add, in total, to the goat cheese crumbles, working together to make a stuffing consistency. Season the cheese and mushroom mixture with our Magellan Italian spice blend for an Old-World Italian flavor. Take the pounded beef cutlets and stuff them with the goat cheese mixture, securing with a toothpick. Like sewing a stitch. I always brown my Braciole in a pan before adding it to the tomato sauce.

Gnocchi is, for me, a beautiful way to carry this dish. Hearty and potato based, this pasta is not only unique but also has components of that "blast from the past" perspective. The Braciole can be served on top of the gnocchi or singular with a side of the marinaracovered gnocchi.

The Piancone Epicureo marinara speaks volumes for quality and flavor. Served solo or with pasta, this recipe is an old school crowd pleaser and can be prepared well in advance of dinner or lunch service, portioned and ready to go.

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PFS ITEM #272388 - 1 5 LB - PEAK MUSHROOM PORTOBELLO MED BULK

PFS ITEM #628288 - 4 5 LB - PEAK GARLIC WHL PLD BAG

PFS ITEM #615780 - 6 6.25OZ - MAGELLAN SEASONING ITAL

PFS ITEM #584365 - 6 90 OZ - PIANEPIC SAUCE MARINARA W/BASIL FULLY

PFS ITEM #233293 - 12 500 GM - PIANCONE GNOCCHI POTATO DRY ITALY

Everything Italian Seafood

Jeff Meagher Business Development Manager – Seafood

When considering Italian food, most people conjure up images of pasta and pizza, prosciutto and parmigiana, polenta and panini…lots of carbohydrates, meats, and cheeses. Though these are all foundations of Italian cuisine, what many don’t realize until they visit Italy is how many traditional dishes are based on fish and seafood. This should come as no surprise, given that almost all of Italy’s 20 regions have a stretch of coastline along the Mediterranean with the exceptions being the far northern regions stretching along the Alps, and inland Umbria.

This Italian American recipe is made with a fresh and rich tomato and wine sauce that’s seasoned with fresh fennel, red pepper flakes, onion, and garlic. This stew base can easily be prepared a few days ahead of time so when you’re ready to eat, all you must do is add the seafood! The beauty of cioppino is that it can be made with almost any kind of seafood.

INGREDIENTS

• ¼ Cup Extra Virgin Olive Oil

• 2 Cups Fennel Bulb (Diced In ½-Inch Pieces (About 1 Large Bulb Fennel))

• 1 Large Onion (Diced)

• 1 Tablespoon Minced Garlic (6 Cloves)

• 1/2 Teaspoon Crushed Red Pepper Flakes

• 1 28- Ounce Can Crushed Tomatoes

• 4 Cups Seafood Stock

• 1 1/2 Cups Dry White Wine (Sauvignon Blanc, Pinot Gris)

• Kosher Salt And Freshly Ground Black Pepper

• 1 Pound Cod Fillets (Skin Removed, Cut Into 2-Inch Pieces)

• 1 Pound Large (16 To 20-Count Shrimp, Peeled And Deveined)

• 1 Pound Bay Scallops Or Sea Scallop Pieces

• 12 Mussels (Debearded And Scrubbed)

• 3 Tablespoons Minced Fresh Parsley

• Crostini (For Serving)

DIRECTIONS

1. Heat 1/4 cup olive oil in a large Dutch oven or heavy pot over medium heat. Add the fennel, onion, and a pinch of salt and sauté for 10 minutes, until softened.

2. Stir in the garlic and red pepper flakes and cook for 1 minute, until fragrant.

3. Add the tomatoes, stock, wine, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.

4. Add the cod, shrimp, and scallops, then top with the mussels. Do not stir. Bring to a simmer, then reduce the heat to low and cook covered, for 8-10 minutes, until the mussels have opened. (Discard any mussels that do not open.)

5. Serve with crostini and sprinkled with fresh parsley.

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PFS ITEM #405215 - 1/ 10 LB - WRLDDCK COD LOIN 4 OZ IQF CHN

PFS ITEM #421098 - 5/ 2 LB - BAYWINDS SHRIMP WHI 21-25 RPDT/OFF IN.

PFS ITEM #252175 - 2/ 5 LB - WRLDDCK SCALLOP 30-40 IQF CHN

PFS ITEM #316088 - 2/ 5 LB - EMPACKER SCALLOP DRY CHNK IQF CA DOM

PFS ITEM #78829 - 10/ 1 LB - ROMA MUSSELS WHL SHELL FZ CI

CALAMARO

Squid. One of the many Italian seafood dishes that are ubiquitous throughout the Americas, calamari in Italy is served in infinite ways: the body of the squid can be stuffed whole and baked, sliced into rings for frying, or chopped as an ingredient in seafood risotto or pasta. The tentacles are also often fried, and the ink used to flavor risotto or pasta.

This Grilled Calamari is grilled on a stick, which in my opinion, is just as good as fried! Sometimes the simplest dishes are the best and this is no exception. A squeeze of lime, some silky virgin olive oil and sprinkle of salt and pepper – so good and such an easy dish!

INGREDIENTS

• 1 Pound Squid Calamari, Tubes Only

• Salt And Pepper

• Extra Virgin Olive Oil

• 1 Lime Cut Into Wedges

• Few Sprigs Fresh Parsley Finely Minced

• Bamboo Skewers Soaked

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DIRECTIONS

1. Preheat grill. Wash squid, pat dry with paper towel. Cut squid into 2-inch tubes and thread onto bamboo skewer. Season both sides with salt and pepper.

2. Grill over medium-high heat for 4 minutes each side or until edges slightly charred.

3. Drizzle olive oil over cooked calamari, squeeze lime over and top with parsley

PFS ITEM #414517 - 4/ 2.5 LB - ROMA SQUID TUBES 4-6" FZ USA

LINGUINE PASTA ALLE VONGOLE (LINGUINE WITH CLAMS)

How about this classic seafood pasta recipe from Campania; it’s simple to make and bursting with flavor.

Linguine with clams in a white wine and garlic sauce is one of the most defining Italian seafood recipes. Even better, it is also a very simple recipe!

INGREDIENTS

• Linguine Or Vermicelli Or Spaghetti

• Roma Clams 2 Lbs

• 3-5 Garlic Cloves Peeled And Finely Chopped

• 1 Pepperoncino Or Dried Flakes Amount Depends On Your Preference

• 4-5 Tbsp Extra Virgin Olive Oil

• 1-2 Handfuls Fresh Parsley Finely Chopped

• 1/2 Glass Dry White Wine

• Salt To Taste

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Cozze. Mussels. One of the most ubiquitous shellfish on Italian menus, served steamed in a broth flavored with garlic, herbs, and wine (use thick slices of bread to sop up the rich broth)

You may think of mussels as a fancy gourmet appetizer you order at upscale bistros, perhaps to enjoy with a glass of white wine or as an appetizer preceding a five-course feast. And in both cases, sure, you'd be right. Mussels can certainly be part of a fine dining experience. But if you don't think of them as something you can competently prepare and enjoy at home, then you need to give yourself a bit more kitchen credit. "These aren't too difficult to make,"

To make a batch of truly delectable mussels, you'll need about 2 pounds of these little mollusks. To make things even easier, we offer Roma Fully Cooked Frozen Mussels packed in 10 x 1 lb units making your food cost more predictable.

You'll also need some extra virgin olive oil, a few garlic cloves, some shallots, red pepper flakes, white wine ("Try to use good wine. Something you would drink. It makes a difference!"), heavy cream, tomatoes,

unsalted butter, parsley, and salt and pepper to taste. Take a minute to thinly slice the garlic and chop the shallots, tomatoes, and parsley.

In a large pot, heat the olive oil over medium to high heat. Once it has warmed up to that heat, add in the sliced garlic and chopped shallots. Cook until these two ingredients have softened and grown fragrant, stirring often, and making sure the garlic does not burn. Allow about 3 minutes for this part of the process.

Next, add the red pepper flakes and tomatoes. Sauté the mixture until tomatoes are slightly softened, then add the white wine and the mussels and stir to coat them in the liquid. Then cover the pot with a lid.

Then add in the heavy cream, butter, salt and pepper to taste. Stir to thoroughly coat the mussels in the cream sauce and bring the liquid to a simmer. Once that happens, immediately turn off the heat and add the parsley, stirring everything once more to mix the flavors throughout.

Now that’s Italian, Have A Taste!

Everything really is

Italian

Bryan Corsini Business Development Manager – Italian & Center of the Plate

I mentioned some history in my initial editorial regarding Catherine D ’Medici and her marriage to Henry D’Orleans, soon to be Henry II, King of France. I mention this because of its significance to the culinary world. As an Italian, I can easily claim that all cooking emanated from Italy. After all, my name ends in a vowel. However, there is historical proof. History explains that while Catherine’s chefs were far more accomplished than their French counterparts, they lacked one skill. The ability to read and write. For this reason, so many classic recipes are attributed to the French. They were able to write them down, taking credit for their creation. Take the Mother Sauces, for example. Bechamel, Velouté, Espagnole, Hollandaise, and Tomato sauce are all integral to every aspect of classic Italian cooking. To be fair, they are also critical to all other classics and cultural cuisine. It is for this very reason that everything is Italian.

Regional cooking techniques are primarily based on the individual cooking and their ingredients. These regional cooking trends change and develop to suit the flavors and favorites of the people in the area. A bouquet of fresh herbs available heavily influences Country French cuisine. In many cases, these flavors are added to an available protein that may be less than tender. Many of these proteins are offals that are “leftover parts” from the processing of animals to make and sell the most valuable cuts to the privileged classes, leaving these leftovers for growers and processors. That French Country cuisine could take an oxtail and turn it into a robust, delicious stew, choked full of seasonal vegetables to compliment the flavors. Oxtails? Parts and pieces are generally attributed to other cultures. Cuban, Jamaican, and Mexican oxtails, sure, but French Country oxtails? Speaking of leftovers, how about tripe? Be careful; tripe is the inner lining of a bovine stomach, of which there are 4. Tripas, however, is the Spanish word for beef intestines and not the same thing. I mention beef tripe because it is another offal that is international. Italians are famous for their tripe applications. The Chinese revere this dish as a delicacy. The French, Germans, Portuguese and British are renowned for their versions of the same dish.

Proving that CHEAP EATS are international. Consider, if you will, the casserole. A universal conglomeration of ingredients, mixed, coated in a sauce and then placed in a deep, bakeable container. Italians have their lasagna, baked ziti, and even spaghetti pie! The Greeks love Moussaka, replacing the noodles with eggplant. Then there is the German-Jewish Kugel incorporating egg noodles in both sweet and savory applications. If we add beans, we get into many dishes, such as pasta Fagioli and the classic French cassoulet. The French love a classic quiche, resembling the Italian frittata. Many say that the frittata is a Spanish dish. We can go on to mention the evolution of North African flatbreads into pizza. We can continue the discussion, delving into the omnipresent noodle. Enrobing them in some form or another of the Mother Sauces. There is no right or wrong answer. Food is the soul of culture and the language of love. For our industry, it is also our livelihood. Therefore, it must be profitable. Let’s look at a few delicious and profitable applications.

Grilled Veal Chop with Polenta and Grilled Vegetables

When it comes to brass tacks, it's meat, starch, and vegetables that make everyone’s must-have list. With the price of protein on the rise, all meats are expensive. Why not use Veal? Look at these items:

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PFS ITEM #240942 - 8-12 1 15 AV - CATELLI VEAL CHOP RIB ECONO CUT

PFS ITEM #372049 - 12 14-16O - CATELLI VEAL RIB CHOP FRNCHD C/C FZ

PFS ITEM #959358 - 1 10 LB - CATELLI LAMB CHOP IMP LOLLIPOP FZ

PFS ITEM #547475 - 16 10 OZ - WEST CRK*PORK CHOP FRNCHD NAT ENHANCED

I included the West Creek pork chop and a lamb rib chop because some are not fans of Veal and for the price point differential in pork. The lamb chop adds another cultural twist. In keeping with Everything Italian, season all these choices with the ancient, international, and inter-cultural spice blend of coarse kosher salt and cracked black pepper. The cooking method may vary from sautéing to grill to broil. One thing is constant, apply hot, high heat. Cook them to the desired degree of doneness, and please let them rest before serving. Now we turn to the polenta.

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PFS ITEM #61790 - 4 5 LB - POLENTA MED TFF

PFS ITEM #326286 - 2 10 LB - PIANCONE PASTA LINGUINE #11 IMP ITALY

PFS ITEM #233293 - 12 500 GM - PIANCONE GNOCCHI POTATO DRY ITALY

PFS ITEM #251635 - 2 5 LB - ASSOLUTI PASTA NOODLE EGG WIDE 1/2 IN

PFS ITEM #57314 - 6 36 OZ - CHEF-WAY RICE PILAF MIX ORGNL FLVR TFF

PFS ITEM #950448 - 8 36.5OZ - ZATARAIN RICE PILAF CREOLE MIX

PFS ITEM #43365 - 6 4 LB - LAMBSUPR POTATO RED SKIN MASHED TFF

PFS ITEM #58041 - 6 4 LB - LAMBSUPR POTATO MASHED REDSKIN GARLIC

Here is some diversity regarding starch. I have the Classic Polenta described in the recipe but have also included some basic egg noodles and Gnocchi. In addition, as we move geographically and culturally, people eat different starches. Rice and rice recipes are common, where rice is a staple. I include these choices for international diversity. All three can be sauced in numerous ways. All three can represent different cultures, from potato dumplings to white corn grits and wide egg noodles. Pilaf, with its Eastern European influence and full circle to linguine, with a basic red sauce. These selections all pair well with the grilled meats and provide a blank canvas that any chef will appreciate. Vegetables are next.

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PFS ITEM #283186 - 12 2 LB - RDGCRST VEG BLND KEY WEST CULINARY CU

PFS ITEM #283189 - 12 2 LB - RDGCRST VEG BLND NORMANDY CULINARY CU

PFS ITEM #283426 - 12 2.5 LB - WEST CRK VEG BLEND 5 WAY IQF

PFS ITEM #433738 - 1 20 LB - WEST CRK VEG BLEND WNTR

PFS ITEM #958468 - 12 2 LB - FLAVRPAC VEG BLND STIR FRY DLX

PFS ITEM #971036 - 6 4 LB - FLAVRPAC VEG BLEND CARIBBEAN

PFS ITEM #58478 - 6 2.5 LB - RSTWRKS POTATO REDSKIN ROSEMARY RSTD

PFS ITEM #67779 - 6 2.5 LB - RSTWRKS PEPPERS RED & GRN & ONION RST

PFS ITEM #77776 - 6 2.5 LB - RSTWRKS CORN SWEET RSTD W/BLK BEAN

PFS ITEM #419105 - 6 2.5 LB - RSTWRKS POTATO VEG ROOT BLEND TURNIP F

PFS ITEM #527575 - 6 2.5 LB - RSTWRKS PINEAPPLE BLEND W/VAR PEPPERS

PFS ITEM #587485 - 6 2.5 LB - RSTWRKS @POTATO BABY HLVS RSTD HERB PA

PFS ITEM #882778 - 1 20 LB - RSTWRKS CORN SWEET CUT FLAME RSTD FZ

PFS ITEM #975046 - 1 96 CT - RSTWRKS CORN COB 3" FLAME RSTD TFF FZ I have listed 14 options for frozen vegetable products to accompany this application. Consider any of your Peak

vegetable fresh offerings, and you have a considerable offering. Notice, too, that the frozen suggestions are labeled by cuisine style. Normandy, Key West, Caribbean or Stir Fry all denote different treatments to change the recipe perspective. We can go southwestern and add roasted corn and black beans. We can stay classic with a Normandy blend. We can check with Kevin Delevan’s “VIEW FROM THE COOLER” and find out what fresh and excellent choices we offer.

Everything Italian. A question or an answer? We have taken a cultural roller coaster ride to find the components of Italian culinary influence on the international community. History suggests that we have reason to believe that the art and skill of cooking are Italian in their origins. Examined closely, we see that the people and the ingredients make the meal. Take the fundamental premise of a dish and change the elements to spin it to another culture. Move the protein from veal to lamb to pork and get a different result. Change the cooking techniques, and we find yet more diversity. Add a bit of comfort, and we see that other cultures favor different spices and familiar pairings. All these influences make each culture unique and wonderful. Food is the soul of culture and the language of love.

Hispanic and Italian

William Moises Business Development Manager – Hispanic

It is no secret that world cuisine is a hot menu offering for today's consumers. The hardest part is how to incorporate those flavors seamlessly into your menu without disrupting service. The cultural cross over of Mexican and Italian cuisines is very easy. Both countries use tomatoes, cheese, and meat. Tomatoes are the base for multiple dishes in each country. You can stretch the idea of pasta being a cut up tortilla. The idea of crossing over these cuisines makes a lot of sense. Below are a few menu applications to easily add a twist to your menu.

Cuisine Bouncing – Cooking Hispanic-Style food with an Italian twist

Hispanic and Italian

Rebote de cocina: cocina comida de estilo hispano con un toque italiano No es ningún secreto que la cocina mundial es una oferta de menú caliente para los consumidores de hoy. La parte más difícil es cómo incorpore esos sabores a la perfección en su menú sin interrumpir el servicio. El cruce cultural de las cocinas mexicana e italiana es muy fácil. Ambos países ausan tomates, queso y carne. Tomates son la base de múltiples platos en cada país. Puedes ampliar la idea de que la pasta sea una tortilla cortada. La idea de cruzar estas cocinas tiene mucho sentido. A continuación, hay algunas aplicaciones de menú para agregar fácilmente un giro a su menú.

LATÍN CAPRESE

INGREDIENTS

Sliced Tomatoes

Sliced Fresco Cheese

Sliced Avocado Olive Oil Drizzle

Chimichurri Salt and Pepper

DIRECTIONS

Arrange the tomatoes, avocados, and fresco cheese on a platter. Drizzle with olive oil and chimichurri. Salt and Pepper if needed

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PFS ITEM #718403 - 4 5 LB - CONTIGO *CHEESE QUESO FRESCO WHEEL

PFS ITEM #556456 - 3 30 OZ - CONTIGO SAUCE CHIMICHURRI FZ

PFS ITEM #547072 - 1 25 LB - PEAK *TOMATO ROMA

PFS ITEM #587291 - 4 1 GA - PIANCONE OIL OLIVE EXTRA VIRGIN

ITALIAN GUACAMOLE

INGREDIENTS

• Smashed Avocado

• Basil

• Oregano

• Crushed Red Pepper Flakes

• Roasted Red Peppers

• Garlic

• Salt and Pepper to taste

• Balsamic Vinegar

• Shaved Parmesan

• Grilled focaccia

DIRECTIONS

Assemble all ingredients, chop to desired size. Add avocado last. Stir it all together in a bowl or mash with a large fork until you reach your desired consistency.

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PFS ITEM #855571 - 1 1 LB - PEAK BASIL FRSH

PFS ITEM #231623 - 12 28 OZ - ROMA PEPPERS RED FIRE RSTD TFF

PFS ITEM #628178 - 1 13 OZ - MAGELLAN*PEPPER RED CRUSHED

PFS ITEM #283987 - 1 5 LB - PEAK GARLIC WHL PLD DOM

PFS ITEM #434904 - 4 27 OZ - PIANCONE GLAZE BALSAMIC

PFS ITEM #267652 - 1 5 LB - PIANCONE$CHEESE PARMESAN SHAVED IMP

PFS ITEM #653044 - 80 3.5 OZ - DELANCEY BUN SANDWICH FOCACCIA SLCD

LATÍN CAPRESE

INGREDIENTES

• Tomates en rodajas

• Queso Fresco Rebanado

• Aguacate Rebanado

• Llovizna de aceite de oliva

• Chimichurri

• Sal y pimienta

PREPARACION

Prepare los tomates, los aguacates y el queso fresco en una fuente. Rocíe con aceite de oliva y chimichurri. Sal y Pimienta si es necesario.

GUACAMOLE ITALIANO

INGREDIENTES

• Aguacate Aplastado

• Albahaca

• Orégano

• Hojuelas de pimiento rojo triturado

• Pimientos rojos asados

• Ajo

• Sal y pimienta para probar

• Vinagre balsámico

• queso parmesano afeitado

• Focaccia a la parrilla

SPAGHETTI AND SAUSAGE

INGREDIENTS

• Chorizo – ground and links

• Linguine Pasta

• Diced Tomatoes

• Tomato Sauce

DIRECTIONS

Cook off and drain chorizo. Add drained ground chorizo to the pasta sauce and diced fire roasted tomatoes. Simmer for 8 minutes Slice links into coins. Cook pasta according to package directions and drain. Toss pasta into sauce. Plate with pasta and sauce. Top with coined links, fresh cilantro and cotija cheese.

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PFS ITEM #577070 - 1 10 LB - CONTIGO SAUSAGE CHORIZO LINK 4/1 S

PFS ITEM #493387 - 6 #10 CN - CONTIGO *TOMATO DICED UNPLD FIRE RS

PFS ITEM #584365 - 6 90 OZ - PIANEPIC SAUCE MARINARA W/BASIL FUL

PFS ITEM #619250 - 20 1 LB - PIANCONE PASTA LINGUINE ORGANIC ITA

PFS ITEM #651725 - 5 2 LB - CONTIGO *CHEESE COTIJA GRATED

CHICKEN PARMESAN MEXICAN STYLE

INGREDIENTS

• Breaded Chicken Breasts

• Chopped Green Chilies

• Alfredo Sauce

• Pepper jack cheese

• Diced tomatoes

DIRECTIONS

• Avocado

• Chili powder

• Cumin

• Oregano

• Cotija Cheese

Fry Chicken Breasts to an internal temperature of 165 degrees. Cook Spaghetti to al dente and drain. Mix alfredo sauce with shredded pepper jack, fire roasted tomatoes (drained), green chilies, chili powder, cumin, and oregano. Stir to incorporate. Plate pasta, sauce, chicken breasts, avocado slices, pepper jack cheese and place under broiler to melt cheese. Top with cotija cheese sprinkle.

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PFS ITEM #78664 - 2 32 OZ - ROMA SAUCE ALFREDO GF

PFS ITEM #997152 - 12 32 OZ - NTRSBST CREAM HVY WHIPPING 40% TFF

PFS ITEM #651725 - 5 2 LB - CONTIGO *CHEESE COTIJA GRATED

PFS ITEM #619236 - 20 1 LB - PIANCONE PASTA SPAGHETTI ORGANIC IT

PFS ITEM #625682 - 1 4.5 LB - CONTIGO AVOCADO HLVS 42-56 CT IW

PFS ITEM #628153 - 1 14 OZ - MAGELLAN*CUMIN GRND

PFS ITEM #628168 - 1 1.5 LB - MAGELLAN*OREGANO LEAVES MEDIT STYLE

ESPAGUETIS Y SALCHICHAS

INGREDIENTES

• Chorizo molido y salchichas

• Pasta Linguini

• Tomates cortados

• Salsa de tomate

PREPARACION

Cocine y escurra el chorizo. Agregue el chorizo molido ya escurrido y la salsa para pasta y nuetro fire roasted tomatoes. Tomates, Cocine a fuego lento durante 8 minutos. Corte los salchichas en rueditas. Cocine la pasta de acuerdo con las instrucciones del paquete y escurra bien. Mezcle la pasta en la salsa. Prepare la pasta en un plato, agregue las rueditas de salchicha, cilantro fresco y queso Cotija.

POLLO PARMESANO ESTILO MEXICANO

INGREDIENTES

• Pechugas De Pollo Empanizadas

• chiles verdes picados

• Salsa Alfredo

• Queso pimienta

• Tomates cortados

PREPARACION

• Aguacates

• chile en polvo

• Comino

• Orégano

• Queso Cotija

Freír las pechugas de pollo a una temperatura interna de 165. Cocine los espaguetis al dente y escurra, proceder a mezclar salsa Alfredo con pepper jack rallado, tomates asados al fuego (escurridos), chiles verdes, chile en polvo, comino,y orégano. Revuelva para incorporar. Plato de pasta, salsa, pechugas de pollo, rodajas de aguacate, queso pepper jack y coloque debajo del asador para derretir el queso. Cubrir con queso cotija espolvoreado

Vegetarian ITALIAN STAPLE

Kevin Delevan Produce Category Manager

For centuries many towns in Italy would lean on vegetarian staples because proteins were too cost-prohibitive or hard to come by. With Italian vegetarian and vegan recipes taking the forefront of food trends, how do you best incorporate more vegetables as the center of the plate? There is plenty of room for operators to think outside the box while keeping in Italian traditions. It might require some imagination, but when has foodservice shied away from a good challenge?

SWEET POTATO GNOCCHI INGREDIENTS

• Sweet Potato

• Shell on Egg

• Salt and pepper to taste

• All Purpose Flour

• Water

DIRECTIONS

Remove skin from potatoes and dice to 1–2-inch pieces. Boil potatoes in a saucepan until tender: drain and mash. Place the mashed sweet potatoes in a bowl and stir in the egg, salt, and pepper. Gradually beat in flour until blended. You will want a firm and elastic texture. Take the “dough” and roll it out on a lightly floured surface. Knead 15 times. Roll into ½-inch wide ropes. Cut ropes into 1-inch pieces. Press with a fork. Boil gnocchi for 10 minutes or until it floats and is cooked through. Serve with broccoli rabe and a garlic sage butter sauce.

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PFS

ROASTED MUSHROOM AND KALE STEW TUSCAN STYLE

INGREDIENTS

• Mushroom Medley

• Onion

• Fresh Garlic

• Vegetable Broth

• Olive Oil

DIRECTIONS

• Fresh Kale

• Bay Leaf

• Fresh Thyme, Basil, and Rosemary

• Salt and Pepper to Taste

• Cannellini Beans

Roast mushrooms, garlic, and onion with olive oil, salt, and pepper until tender. Add to blender and rough chop. Transfer to a stock pot and add vegetable broth. Bring to a boil and cook until reduced by half. Stir in tomatoes, kale, and fresh herbs. Bring to a boil, and reduce to a simmer for 15 minutes. Add beans before service. Garnish with shaved parmesan and a ciabatta bite.

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PFS ITEM #628288 - 4 5 LB - PEAK GARLIC WHL PLD BAG

PFS ITEM #327882 - 6 1 LB - RDGCRST BASE VEG NO MSG ADDED

PFS ITEM #328835 - 1 1 GA - PINECONE OIL OLIVE EXTRA VIRGIN ITA

PFS ITEM #855512 - 1 1 LB - PEAK THYME FRSH

PFS ITEM #855571 - 1 1 LB - PEAK BASIL FRSH

PFS ITEM #855531 - 1 1 LB - PEAK ROSEMARY FRSH

PFS ITEM #629873 - 6 #10 CN - ROMA BEAN CANNELLINI WHI KIDNEY

ROASTED VEGETABLE TOMATO SAUCE

INGREDIENTS

• Zucchini

• Yellow Squash

• Carrots

• Onions

• Fresh Mushrooms

• Red Bell Pepper

• Green Bell Pepper

• Olive Oil

• Fresh Garlic

• Italian Seasoning

• Salt and pepper to taste

• Crushed Red Peppers (optional)

• Ground Tomatoes

• Zinfandel

DIRECTIONS

Roast vegetables with olive oil, garlic, and salt until tender. Cool and add to a food processor. Blend vegetables with crushed tomatoes until smooth. Add pureed vegetables to a stock pot. Mix with Zinfandel and Italian seasonings. Bring to a boil. Simmer uncovered to allow flavors to blend. Great to use as a pizza sauce.

EXTRA VIRGIN ITA

PFS ITEM #628288 - 4 5 LB - PEAK GARLIC WHL PLD BAG

PFS ITEM #615780 - 6 6.25OZ - MAGELLAN SEASONING ITAL

PFS ITEM #615827 - 6 13 OZ - MAGELLAN PEPPER RED CRUSHED

PFS ITEM #362259 - 6 #10 CN - PIANCONE*TOMATO GRND PLD IL FAMOSO

Vanessa Hunter Business Development Manager

Eating and drinking are not just pastimes for Italians; they are ingrained in every part of the day. From the first espresso to the final digestivo, the Italian day is infused with intricate rules around how, when, why, and with whom they share meals. Italians enjoy all their quintessential foods and drinks without guilt or hesitation. They start the day eating a light sugary breakfast rather than a large, savory one. Grabbing a croissant, plain or filled with honey, cream, jam, or chocolate, a cappuccino or espresso. Seems like they are saving room for delightful lunches or long sit-down dinners. They eat and drink with no regret.

Bevanda or Dolce?

Italian Soda is made from carbonated water and flavored syrup. Cremosa (cream), crushed iced, and whipped cream are typically added. The Italian Soda originated in San Francisco and was coined by Rinaldo and Ezilda Torre in 1925. The Torres was an immigrant couple from Lucca, Italy, who introduced their famous syrups to the North Beach neighborhood of San Francisco, filled with first-generation Italian Americans. They were influenced by the exploding popularity of soda fountains in the 1920s. During their time, soda fountains flourished in pharmacies, ice cream parlors, candy stores, dime stores, department stores, and train stations. To this day, Italian sodas can be found on menus in restaurants and coffee shops.

STRAWBERRY ITALIAN SODA

INGREDIENTS

• 1 Cup Club Soda

• 3 Tbsp Half And Half

• 5 Tbsp Monin Strawberry Syrup

• Ice

DIRECTIONS

Add strawberry syrup, club soda, and a half and half to a glass full of ice. Stir and enjoy!!!!

Limoncello is an Italian lemon liqueur made with lemon zest, sugar, and neutral alcohol, typically vodka. This bright and sunny apèritif is traditionally served chilled in a small ceramic glass. The Italians call it a digestif; a drink served before or after a meal to aid digestion. Steeping lemon zest (peels) in highly concentrated ethanol or vodka until oil is released, mixing the yellow liquid with simple syrup produces a yummy tart and sweet concoction. Limoncello isn't just for drinking. You can add a few drops to fresh fruit or desserts like gelato or strawberry tiramisu.

HOMEMADE LIMONCELLO

INGREDIENTS

• Ten Lemons

• One Bottle Vodka

• 3 ½ Cups Water

• 2 ½ Cup Sugar

DIRECTIONS

Using a vegetable peeler, remove the peel from the lemons in long strips. Using a small sharp knife, trim away the white pith from the lemon peels and discard. Place the lemon peel in a two QT pitcher and pour the vodka over the peel. Cover with plastic wrap. Steep the lemon peel for four days at room temperature

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves—about 5 min. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and leave at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer to bottles. Seal and refrigerate until cold or at least 4hrs and up to one month.

Get Saucy with Takeout Packaging Italian

Kristina McSpadden Business Development Manager

Every day we go to work with one goal. That one goal is to delight our customers. That, for me, means an at-home dining experience that is as unique as dining indoors. In the same way we judge a book by its cover, how you package your orders can turn a takeout experience into a memorable dining experience or turn into a bad review on Yelp. We are all about the little touches and can help you design a takeout experience around YOUR menu.

Elevate their experience:

Italian food is saucy, rich, and sometimes heavy. We want to make sure your food stays fresh and not soggy. We want to find a solution that is appealing and meets your expectations. 95% of consumers expect takeout and delivery quality to be as good as dine-in.

Keep up the quality

About 40% of delivery customers have had problems getting cold food or food that wasn’t fresh. It’s hard to make food that will last 30 to 40 minutes, but there are a few tricks to keeping items fresh for customers.

• SOS (sauce on the side). Keep different components of dishes separated to prevent soggy breadsticks, wilted greens, or overdone noodles. For example, if you’re offering a salad, keep the dressing and croutons separated—or have sauce on the side as an option for customers to select. Never put noodles into a hot broth and send it home; they will most likely get a mushy experience.

• Run some tests with different packaging by cooking some menu items and leaving them in another packaging for 30 to 40 minutes. See which ones hold best. We can help provide various options for you to experiment.

Find Creative Ways to Show Your Brand

Using stickers and stamps can create your brand in a very inexpensive way. Rather than investing in large minimum orders, show off your fun and creative style by using stickers and stamps on your packaging and bags.

Let your Performance Foodservice Family help you:

• Express you and your qualities

• Make your food more appealing

• Control temperature

• SELL more

• Allows you to charge a premium

• Reinforce your identity

• Showcase your values

We have all the packaging you need to provide your customers with the best experience possible.

And who could forget pizza boxes? We have all sizes in white and kraft.

Recommended Items

WHITE:

PFS ITEM #613138 - 1 50 CT ITEM - ROMA *BOX PIZZA 10" B FLTD W/K USA

PFS ITEM #613140 - 1 50 CT ITEM - ROMA *BOX PIZZA 12" B FLTD W/K USA

PFS ITEM #613141 - 1 50 CT ITEM - ROMA *BOX PIZZA 14" B FLTD W/K USA

PFS ITEM #613142 - 1 50 CTITEM - ROMA *BOX PIZZA 16" B FLTD W/K USA

KRAFT:

PFS ITEM #613155 - 1 50 CT ITEM - ROMA *BOX PIZZA 10" B FLTD K/K USA

PFS ITEM #613156 - 1 50 CT ITEM - ROMA *BOX PIZZA 12" B FLTD K/K USA

PFS ITEM #613157 - 1 50 CT ITEM - ROMA *BOX PIZZA 14" B FLTD K/K USA

PFS ITEM #613159 - 1 50 CT ITEM - ROMA *BOX PIZZA 16" B FLTD K/K USA

PFS ITEM #613160 - 1 50 CT ITEM - ROMA *BOX PIZZA 18" B FLTD K/K USA

PFS ITEM #617675 - 1 25 CT ITEM - ROMA *BOX PIZZA 20" B FLTD K/K

CLAY COATED:

PFS ITEM #274555 - 1 100 CT ITEM - BOX PIZZA 8" CLAY COATED W/K

PFS ITEM #304064 - 1 100 CT ITEM - BOX PIZZA 10" PLN CLAY W/K

PFS ITEM #616310 - 1 100 CT ITEM - BOX PIZZA 12" WHI CLAY PLN

WHAT IS A DEGREASER?

In the industrial and institutional cleaning world, a degreaser is defined simply as a chemical product that removes grease. However, some all-purpose cleaners may also remove some grease. Degreasers are a subset of cleaners, so all degreasers are cleaners, but not all cleaners are degreasers.

The Simple Science of Degreasers

Cleaning chemicals are acidic, alkaline (primary), or neutral. These designations are determined by a solution’s pH (concentration of the hydrogen ion) level and range from 0 to 14 on the pH scale. A lower pH number means a solution is more acidic, while a higher pH indicates it is more alkaline. Solutions that land in the middle, around 7, are considered neutral.

Grease is an organic soil, meaning it comes from something living. Organic soils – especially tough commercial kitchen messes – are best removed with alkaline solutions since higher pH levels can more easily break down fats, oils, and proteins typically found in kitchens. The more “caked-on” a grease is, the more heavy-duty or higher alkaline cleaner you

will need. Ultimately, oven cleaners are highly alkaline because they need to remove caked-on carbonized soil.

Degreasers often also contain other ingredients like a petroleum-based solvent or a natural solvent like citrus to further aid in breaking down grease.

Typically, we in the industry “BUILD” a chemical product to address a particular need. For example, a general-purpose degreaser might need much less solvent than in an oven cleaner application, where you need more solvent to handle baked-on soils. This effects cost. The effectiveness of all products is our primary goal while keeping the highest environmental standards with an eye to affordability. Always remember the 4 fundamental components of cleaning…

TIME, TEMPERATURE, MECHANICAL ACTION, AND CHEMICAL

All First Mark products maintain the best possible results for the most affordable price. Contact your Performance Foodservice representative to look at our complete line of cleaning products and services.