FRESCO by Ferraro - July 2025 by Ferraro Foods

July / 2025 / ferrarofoods.com

In Season

Welcome to the July Edition of Fresco by Ferraro!

Summer is here, and so is the flavor. This month’s issue of Fresco by Ferraro is all about what’s In Season—celebrating the vibrant produce and fresh ingredients that define summer menus.

Inside, you’ll find handpicked featured products that bring color and craveability to the plate, from sun-ripened tomatoes to garden-fresh herbs. We shine a spotlight on Pizza Village in Hopewell Junction, NY, a longtime customer whose dedication to quality is as timeless as their recipes. Plus, we dig into why exceptional produce is more than just a garnish—it’s a game-changer for your kitchen.

Whether you're crafting a new seasonal special or sourcing smarter for your core menu, this issue serves up the inspiration and insight you need to make the most of summer's bounty. Cheers!

The

Ferraro Family

July 2025

FRESH TO IMPRESS

Why quality produce matters. Page 4

RECIPE: HEIRLOOM TOMATO & BURRATA SALAD

Heirloom tomatoes paired with creamy burrata, finished with a drizzle of fresh basil oil for a simple, summer-perfect salad. Page 7

CUSTOMER SPOTLIGHT

A look inside Pizza Village in Hopewell Junction, NY. Page 8

JULY INDUSTRY INSIGHTS:

Fresh is the Future: Why Operators Are Doubling Down on Produce Page 10

FEATURED ITEMS

A few of our favorite new products. Page 12

FRESH IMPRESS to

WHY QUALITY PRODUCE MATTERS

Freshness is more than a buzzword—it’s the foundation of unforgettable dining. In restaurants, where every plate tells a story, fresh produce brings life, color, and vibrant flavors that simply can’t be replicated with tired or out-ofseason ingredients.

Why Fresh Matters

Fresh vegetables, fruits, and herbs don’t just taste better—they look better, too. Bright colors and crisp textures elevate the visual appeal of a dish, while the natural aromas of freshly harvested ingredients engage the senses before the first bite. A simple mixed greens salad becomes a showstopper when the greens are perky and the tomatoes taste like summer sunshine. A roasted vegetable medley

transforms into a guest favorite when the produce is harvested at its peak. Beyond flavor and appearance, fresh produce also packs more nutrients, helping restaurants cater to diners who crave both delicious and wholesome meals. In a dining landscape where health and authenticity matter more than ever, freshness is key.

Seasonality: A Chef’s Secret Weapon

Cooking with the seasons is one of the best ways to harness the power of freshness. Planning menus around what’s naturally abundant ensures peak flavor, better pricing, and a constantly evolving dining experience that keeps guests engaged. Imagine hearty root vegetables in comforting winter soups, delicate

greens in vibrant spring salads, or ripe berries crowning a summer dessert. Each season offers new possibilities, allowing chefs to create dishes that feel timely, exciting, and relevant.

Freshness Trends: What Diners Want Now Freshness is more than a kitchen priority—it’s become a key driver of dining decisions. Today’s guests are more informed and curious than ever, and they crave dishes that showcase ingredients at their natural best. Here are three trends shaping the way restaurants can turn freshness into a selling point:

• Transparent Sourcing: Diners increasingly want to know where their food comes from. Highlighting farms, growers, or local producers on your menu can add value and build trust.

• Simple Preparations: Guests are gravitating toward dishes that let fresh ingredients shine with minimal processing— think raw vegetable salads, charred seasonal vegetables, or fresh fruit-forward desserts.

• Plant-Forward Menus : Fresh produce takes center stage in the growing movement toward plant-based and vegetablecentric dining, where creative preparations of fresh vegetables satisfy a wider range of tastes and dietary preferences.

By staying tuned into these trends, restaurants can use freshness as both an inspiration and a powerful marketing tool.

SUMMER SEASONAL PRODUCE

Make the most of summer’s bounty by featuring these ingredients at their peak:

Tomatoes: Heirloom, cherry, beefsteak

Berries: Strawberries, blueberries, raspberries

Stone Fruit: Peaches, nectarines, plums, apricots

Melons: Watermelon, cantaloupe, honeydew

Leafy Greens: Arugula, romaine, baby spinach

Cucurbits: Zucchini, yellow squash, cucumbers

Corn: Sweet corn on the cob

Peppers: Bell peppers, shishito, banana peppers

Herbs: Basil, mint, cilantro

Other Veggies: Green beans, eggplant, okra

Freshness as Inspiration

Fresh ingredients inspire creativity. Seasonal produce challenges chefs to innovate, adapt, and craft menus that celebrate what’s best right now. Beyond technique or presentation, it’s often the simplest dishes—those that let fresh ingredients shine—that leave the most lasting impression.

As diners increasingly seek experiences that feel authentic and connected to nature, embracing freshness isn’t just smart—it’s essential. The best restaurants don’t just serve food; they serve the seasons, and freshness is their greatest tool for storytelling.

FRESCO

Heirloom Tomato & Burrata Salad with Basil Oil

4 large heirloom tomatoes (mixed colors), sliced into thick rounds

1 cup cherry tomatoes, halved

2 balls of fresh burrata cheese

½ small red onion, thinly sliced

Flaky sea salt & ground black pepper

Extra virgin olive oil

For the Basil Oil:

1 cup packed fresh basil leaves

½ cup extra virgin olive oil

1 small garlic clove

Pinch of salt

Make the Basil Oil:

Bring a small pot of water to a boil and quickly blanch the basil leaves for 10 seconds. Immediately transfer to a bowl of ice water to preserve color.

Drain and pat dry.

In a blender or food processor, blend the basil leaves with olive oil, garlic, and salt until smooth.

Strain through a fine mesh sieve or cheesecloth if you prefer a clearer oil.

Assemble the Salad:

Arrange the heirloom tomato slices and cherry tomatoes on a large serving platter. Tuck in the red onion slices for pops of color and bite.

Gently tear the burrata balls and nestle them among the tomatoes.

Drizzle generously with basil oil and a little extra olive oil.

Sprinkle with flaky sea salt and freshly ground black pepper.

Garnish & Serve:

Top with fresh basil leaves, or microgreens

Serve immediately with crusty bread to soak up the juices.

CUSTOMER SPOTLIGHT

Pizza Village

Hopewell Junction, NY

Interviewed:

Nick & Anthony Scanga

A Slice of History

Pizza Village is more than a restaurant—it’s a legacy built on decades of dedication, family values, and community connection. The story begins in 1970, when Nick Scanga partnered with his brothers Frank and Tony to open their first pizzeria in the Bronx at just 17 years old. Inspired by a friend in Shrub Oak, the trio took the leap into the pizza business, and never looked back.

From there, the Scangas expanded with Cold Spring Pizza

in 1972, Nick’s Pizza in Brewster in 1974, Papa John’s in Garrison and Tony’s Pizza in Beacon in 1984, and finally, Pizza Village in Hopewell Junction in 2007. With over five decades in the business, their commitment to quality and family-style service remains stronger than ever.

What Keeps Customers Coming Back

Pizza Village is known for its warm, inviting atmosphere and tried-and-true classics. Their most popular items include:

• Cheese Pizza

• Chicken Parmigiana Dinner

• Pepperoni Pizza

• Mozzarella Sticks

• Wings

But it’s not just the menu that sets Pizza Village apart—it’s the experience. With seating for 250 guests across a full-service dining room, catering hall, and pizza parlor, Pizza Village offers something for everyone. From a single slice to large catered events, no party is too big or small.

FRESCO BY FERRARO |

“We try to go the extra mile to create a family atmosphere. Ninety percent of our business is from repeat customers. Our team is like family, and our customers feel that.”

Strong Supplier Relationships

Pizza Village has trusted Ferraro Foods—and formerly Cremosa Foods—for decades. After Cremosa’s acquisition, the Scangas continued working with salesman Tony DiFonte and have been pleased with the service and support ever since. From staple products to hardto-find special orders, Ferraro helps keep their kitchen running smoothly.

Advice to Restaurateurs

With over five decades of experience, the Scanga family understands the level of

commitment it takes to succeed in the restaurant industry. Their approach has always been hands-on, rooted in passion, consistency, and connection to the community.

Community Ties

Pizza Village is proud to support local Little League teams and Girl Scouts each year. Now, they’re seeing secondgeneration customers—parents who once wore the uniforms themselves—bring their own kids in for a slice. It’s a full-circle moment that speaks to their deep roots in the community.

July

Fresh is the Future: Why Operators Are Doubling Down on Produce

If you run a restaurant or pizzeria, you already know the truth: freshness sells. In today’s competitive foodservice market, operators who prioritize highquality, fresh ingredients, especially produce aren’t just meeting expectations… they’re exceeding them.

Whether you're crafting the perfect Margherita pizza, a signature salad, or a seasonal special, the demand for vibrant, clean, and flavorful ingredients is at an all-time high.

Why Fresh Produce Matters Now More Than Ever

Your customers care about what’s on their plate and where it came from. Nearly 60% of diners say they’re more likely to return to a restaurant that uses fresh, highquality ingredients. It’s a key to building repeat business.

Smart operators are using fresh ingredients not just to enhance flavor but to grow check sizes and customer loyalty.

Here’s how to make it work for you:

• Highlight freshness on the menu: Words like “fresh-picked basil,” “house-roasted peppers,” or “local arugula” increase perceived value.

• Train your staff to talk about it: A server saying, “Our tomatoes came in this morning from Jersey farms” helps create an experience, not just a meal.

• Add premium fresh upgrades: Think avocado slices, grilled zucchini, heirloom tomatoes, or a citrus-dressed salad add-on.

• Keep it seasonal and rotating: A rotating “fresh feature” gives your regulars a reason to keep coming back. 41% of diners are more likely to try a new flavor if it has health benefits.

Fresh isn’t a trend, it’s a selling tool.

BOH Benefits

Fresh ingredients don’t just please your customers, they work for your kitchen, too. With the right produce partner, you can lower food costs, improve prep efficiency, and increase your ability to offer seasonal specials. Fresh produce is incredibly versatile; use it across pizzas, pastas, sides, and entrées to make your inventory work harder.

Whether it’s core ingredients like lettuce, tomatoes, and peppers, or specialty items like fresh basil, escarole, or radicchio, we’ve got what your kitchen needs to stay fresh, flavorful, and consistent.

Put Fresh at the Center of Your Menu!

Fresh, high-quality produce drives flavor, customer loyalty, and sales. Use it to elevate your menu, boost efficiency, and stand out from the competition.

NAPOLI DRESSINGS

FRESH FLAVORS TO BRIGHTEN YOUR MENU

Introducing two bold new vinaigrettes that bring color, flavor, and versatility to your kitchen.

RASPBERRY VINAIGRETTE

FRESH ORIGIN CULINARY

ACCENTS

THAT MAKE A LASTING IMPRESSION.

DECORATIVE ORCHID

HOT HONEY

SWEET HEAT. BIG FLAVOR. ENDLESS POSSIBILITIES.

Crafted with bold chili peppers and golden honey, 212 Hot Honey brings the perfect balance of sweet and spicy to your menu.

Drizzle on pizza, fried chicken, sandwiches, wings, and more Sweet, tangy, and bursting with real raspberry flavor, perfect for salads, grilled chicken, or adding a fruity twist to grain bowls.

Try it with:

• Spinach, goat cheese & pecans

• Quinoa & roasted veggies

• Grilled salmon

FERRARO# 4705502 | 4/1 GAL

ZINFANDEL VINAIGRETTE

Made with the rich notes of Zinfandel wine, this balanced vinaigrette adds a touch of sophistication to salads, meats, or as a marinade.

Try it with:

• Arugula, shaved Parmesan & walnuts

• Roasted beet & citrus salad

• Marinated steak tips

FERRARO# 4705503 | 4/1 GAL

Decorative Orchids are widely recognized for their beauty, versatility and long shelf life. These large purple and white orchids can be added to entrees, soups and salads as a focal point. Also memorable when used in tropical beverages, luncheon mocktails and delicate desserts.

FERRARO# 7770069

MICROGREEN MIX

Micro Spectrum Mix™ features a diverse selection of micros, including Arugula, Kale, Cabbage, Orach, Radish, Mustards, Broccoli, Parsley, Sorrel, Tatsoi, and more. This versatile mix is perfect for a wide range of cuisines and preparation styles, offering chefs a one-stop, no-prep solution for adding depth of flavor and vibrant color to their platings. Ideal for professional chefs seeking to elevate their dishes with both taste and visual appeal.

FERRARO# 4900049 | 8 OZ

212 HOT HONEY - 4/1 GAL JUGS

4705501

212 HOT HONEY - 6/18 OZ SQUEEZE BOTTLES

5000202

Click here to view product flyer. Click here to view product flyer.

FRESCO

FERRARO#

cooking time: 12 al

TOMATO, BURRATA, AND BASIL Summer Recipes

1 l b De Cecco Spaghetti no.12

8 oz. Tomato Purée

4 oz. Cherry tomatoes

1 clove garlic, minced

De Cecco Spaghetti is gently sautéed in a sauce of poached cherry tomatoes, olive oil, garlic, and tomato purée. served with a garnish of burrata cheese and basil

Cook pasta, drain and reserve 2 oz. cooking water.

Heat garlic in a pan with olive oil.

Meanwhile, poach cherry tomatoes in boiling water for 30 seconds, remove and cool in ice water, then peel using a small knife.

Add cherry tomatoes to garlic and olive oil, pour tomato purée over, add salt, and bring to a gentle boil.

Add reserved cooking water to sauce and sauté.

Toss cooked pasta with sauce, garnish with burrata cheese and basil leaf, and serve.

Authentic Flavor

PERFECTLY CRAFTED

Discover the unbeatable taste and quality of Ferraro Foods Exclusive Brand Meatballs. With a wide variety of sizes to fit any menu, our meatballs are available in both all-beef and beef-and-pork options to satisfy every craving Perfectly crafted for consistent flavor and texture, they’re the ideal addition to your pizzeria, restaurant, or foodservice operation Whether you're serving them in pasta, on a sub, or as an appetizer, our meatballs deliver the authentic, homemade taste your customers will love. Quality, versatility, and convenience – all in one bite!

WHY BUY FULLY COOKED ?

NO YIELD LOSS

You get exactly what you pay for with every order

LABOR & TIME SAVINGS

No need for mixing, shaping, or cooking from scratch

PRECISE CONSISTENCY

Uniform shape, size, color, and taste every time. Prepare the exact quantity needed without leftovers. ZERO WASTE

Ask your Ferraro Foods Account Executive about Ferraro Foods Exclusive Brand Meatball offerings

CURL UP TO STAND OUT.

Need another reason for pizza lovers to choose your already incredible pies? Try the tight curls, crispy edges and classic spice of ROSE GRANDE® CUP & CHAR PEPPERONI . Ferraro# 4601920 | 2/12.5 lb

Jalapeño Pepperoni Pinwheels

with Whipped Ricotta Dip

20 mins 18-22 mins 40–50 pieces

Ingredients

For the Pinwheels:

• 2 sheets puff pastry (thawed but chilled)

• 1 ½ cups shredded mozzarella

Ferraro# 0110260

• ¾ cup jalapeño pepperoni, chopped or sliced thin Ferraro# 4601910

• ¼ cup grated Parmesan Ferraro# 0800096

• 1 teaspoon Tuscan Spice Italian seasoning Ferraro# 2001234

• 1 egg, beaten (for egg wash)

For the Whipped Ricotta Dip:

• 1 cup whole milk ricotta Ferraro# 0900037

• 2 tablespoons extra virgin olive oil

• 1 teaspoon lemon zest

• Salt & black pepper to taste

• Optional: drizzle of hot honey or Calabrian chili oil

Directions

1. Preheat oven to 400°F. Line baking sheets with parchment.

2. Assemble Pinwheels:

On a lightly floured surface, roll out each puff pastry sheet slightly to smooth seams. Sprinkle mozzarella evenly over the sheet, followed by jalapeño pepperoni, Parmesan, and herbs. Roll tightly into a log (like a jelly roll), seam-side down. Chill for 10 minutes, then slice into ½-inch rounds (about 20–25 per sheet).

3. Bake:

Place rounds on prepared trays. Brush tops with egg wash. Bake 18–22 minutes until golden and crisp.

4. Make Whipped Ricotta:

Blend ricotta with olive oil, lemon zest, salt, and pepper until smooth and fluffy. Transfer to a piping bag or bowl. Drizzle with hot honey or chili oil just before serving.

5. Serve:

Arrange pinwheels on platters or in warming trays. Serve with whipped ricotta on the side for dipping or spooning.

Tips for Catering:

Prep ahead: Assemble and slice pinwheels up to a day in advance, bake day-of for best texture. Hold Time: Reheat gently in the oven; keep crisp in a chafer with a steam tray separator.

Customize: Add roasted red peppers, caramelized onions, or jalapeño jam for extra flair.