June is heating up—and so is this issue of Fresco by Ferraro. We're raising a glass to the bold flavors, creative cocktails, and fresh ideas driving today's bar and beverage scene.
In this edition, discover summer beverage trends that are turning up the heat (and dialing in the chill), dive into cocktail and pizza pairings that are pure gold for bar menus, and explore featured items perfect for sizzling summer service.
We’re also spotlighting Pizzata Pizzeria—a Philly favorite bringing passion and precision to every pie—and sharing insights on the Bar & Grill Boom that’s reshaping how operators drive traffic and boost sales.
Whether you're crafting your next signature drink or revamping your menu for patio season, this issue is your summer spark. Cheers!
The Ferraro Family
June 2025
RAISE THE BAR
Summer beverage trends.
Page 4
CUSTOMER SPOTLIGHT
A look inside Pizzata Pizzeria in Philadelphia, PA.
Page 8
PIZZA + COCKTAIL PAIRINGS
Cocktails featuring Wild Bill's Sodas + the perfect pizza pairing.
Page 10
JUNE INDUSTRY INSIGHTS:
Trends driving the bar and grill boom.
Page 12
FEATURED ITEMS
A few of our favorite new products.
Page 15
RECIPE: SPICY MEATBALL SLIDERS
Meatballs tossed in smoky chipotle BBQ sauce, stacked on toasted slider buns with garlic aioli and pickled red onions.
Page 19
Raise the Bar
Summer Beverage Trends That Bring the Heat (and the Chill)
From frozen cocktails to spicy mocktails and spritzed-up sodas, summer 2025 is all about bold flavors, visual flair, and drinks that keep customers cool—and coming back.
The New Cool: Frozen and Slushy Drinks for Grown-Ups
Frozen cocktails are making a serious comeback, but this time, they’re more refined than ever. Think frosé infused with fresh basil, frozen negronis with a touch of blood orange, or boozy granitas layered with fruit puree and topshelf liqueurs. For pizza shop operators and casual restaurants, these drinks offer a double win: they’re high-margin and highly Instagrammable.
“If it’s icy and Instagrammable, it’s selling,” says Lucia Reyes, beverage director for a coastal Florida pizza bar. “Our limoncello slushie with mint sells out daily.”
Operators can get creative with rotating frozen specials, offering everything from sorbet-topped spritzes to adult slush machines that pump out frozen palomas.
Turn Up the Heat: Spicy, Citrusy, and Bold Flavor Combos
Spicy drinks aren’t just a winter trend anymore. Summer 2025 menus are seeing a surge in chililaced lemonades, jalapeño-lime margaritas, and cocktails rimmed with Tajín or smoked salt. The pairing of heat and refreshment is drawing in adventurous drinkers.
Trending ingredients include yuzu, tamarind, and tepache (a fermented pineapple drink that’s both tart and tropical). Hot honey has also
made the leap from pizza topping to cocktail syrup.
Mocktails are catching the same fiery wave, with zero-proof drinks that feature muddled jalapeños, spicy ginger syrup, and bright citrus.
Spritz Culture Goes Local
The spritz isn’t going anywhere— but it’s getting a regional upgrade. While Aperol remains popular, many bars are featuring American-made aperitifs and vermouths to give their spritzes a local twist. Expect to see ingredients like elderflower bitters, stone fruit purées, or even dry cider topping off the glass.
One clever menu move? The Spritz Board—a flight of three smallformat summer spritzes that encourages sampling and social sharing.
Bubbly Beyond the Bar
Sparkling beverages aren’t just for cocktails. House-made sodas using fresh herbs, fruits, and simple syrups are big sellers at counterservice shops and full-service spots alike. These can be offered as standalone drinks or as cocktail bases.
Operators are also using sparkling aguas frescas and Italian sodas to round out their non-alcoholic offerings.
Pro tip: Add a “Make It Sparkle” upsell to regular beverages for $1—it’s an easy way to boost check size.
Summer Beer Moves & Pizza Pairings
Light lagers, citrusy IPAs, and fruited sours are leading the summer beer pack—especially when paired with pizzas and light bar snacks. Some operators are going the extra mile by collaborating with local breweries to create exclusive brews or hosting tap takeover nights.
“We launched a grapefruit pale ale with a local brewer just for summer, and it pairs perfectly with our spicy salami pie,” says Chris Lytle, owner of Grain & Crust in Portland.
Consider pizza-and-pint bundles or weekday happy hour specials to draw in crowds during slower hours.
Non-Alc, All Buzz: Creative Mocktails That Sell
Zero-proof drinks are becoming just as complex—and profitable—as cocktails. Think mushroom elixirs, herbaceous infusions, and highend zero-proof spirits served with the same presentation flair as their alcoholic counterparts.
Infused teas, drinking vinegars (aka shrubs), and fresh-pressed juices are also making appearances in curated mocktail menus, often paired with spicy or grilled summer menu items.
Operators who highlight nonalcoholic drinks with the same enthusiasm as traditional cocktails are seeing better engagement and sales.
Final Pour
Whether it’s frozen, fizzy, spicy, or spritzed, summer beverages in 2025 are all about creativity and profitability. The smartest operators are investing in drinks that not only cool customers down but light up their socials and lift their check totals. So go ahead—raise the bar this season.
Garnish the Garnish the Moment Moment
Elevate your summer cocktails with Fantasy Herbs the ultimate f resh garnish that adds bold aroma, vibrant color, and a touch of enchantment to ever y glass From mojitos to margaritas, these herbs don’t just sit pretty they bring your beverages to life.
rom a chance meeting at the 2019 Caputo Cup to national accolades and a growing Philadelphia pizza empire, the story of Pizzata Pizzeria is rooted in passion, craftsmanship, and a deep respect for tradition.
Founders Ciro Lubrano, Davide Lubrano, and Vince Ghallagher opened their first location in 2020 and have since grown the brand into a multi-location success—introducing new styles, flavors, and innovations along the way.
The Rise of Pizzata
After connecting through a shared love for pizza at the Caputo Cup, the trio opened Pizzata Pizzeria at 240 S 22nd Street in Philadelphia. In just four years, their vision expanded with Pizzata Pizzeria & Birreria on the bustling East Passyunk Avenue, and plans are now underway for a dedicated Dough Lab and Commissary Kitchen to support even greater growth.
A Pie That Says It All
While every pizza at Pizzata tells a story, their signature Salsiccia Pie continues to steal the show. Topped with tomato sauce, shredded mozzarella, cup & char pepperoni, Italian sausage, ricotta, Mike’s Hot Honey, shaved Parmigiano, and fresh basil—all sourced from Ferraro Foods—this pie delivers the bold, balanced flavor that keeps guests coming back.
Innovation Meets Tradition
Pizzata has carved out a unique space in Philadelphia’s pizza scene by being the first to specialize in Naturally Leavened Dough using pre-ferments, and the only pizzeria in the city offering Sourdough Romanstyle pizza. It’s a bold approach that blends authenticity with innovation—one that’s earned them high praise from industry pros and pizza lovers alike.
Why Ferraro Foods?
For the Pizzata team, working with Ferraro Foods is more than a partnership—it’s a friendship. “Ferraro is the most efficient company to work with,” they shared. “They always carry the high-quality products we’re looking for and our salesman, Mike Thomas, goes above and beyond. It never feels like just business.”
Words of Wisdom
Their advice to fellow restaurateurs? Expect the unexpected. “No matter how well you plan, problems will always arise. Stay positive and focus on solutions,” they say. They also emphasize the power of a curated, high-quality menu, along with strong branding and a distinctive social media presence as keys to long-term success.
Visit Pizzata:
Pizzata Pizzeria ��240 S 22nd Street, Philadelphia, PA ��215-546-7200
��pizzatapizzeria.com
@pizzata_pizzeria
Pizzata Pizzeria & Birreria ��1700 East Passyunk Ave, Philadelphia, PA ��267-324-3127
��pizzatabirreria.com
@pizzata_birreria
Accolades & Recognition
Pizzata’s excellence hasn’t gone unnoticed. Among their many awards:
• 2019 Caputo Cup –Neapolitan Winner (Vince Ghallagher)
• 2020 Food & Wine Magazine – Best Pizza in PA
• 2021 Philly Mag – Best of Philly for Round Pie
• 2025 International Pizza Expo – Roman Style Winner (Davide Lubrano)
• Newest Members of the World Pizza Champions Team (Ciro, Davide, Vinnie)
They’ve been featured in Philly Inquirer, Food & Wine, Pizza Today, Pizza Magazine, Barstool One Bite, Infatuation Philly, and more.
Pizza & COCKTAIL
PairingS Featuring
Wild Bill’s Sodas SUMMER 2025
Spicy Pepperoni Pizza
pairs with:
Wild Bill’s Spicy Cherry Smash
Recipe:
• 2 oz rye whiskey
• 0.5 oz lime juice
• 3 oz Wild Bill’s Black Cherry Soda
• Dash of hot sauce or muddled jalapeño
Why It Works:
The bold cherry sweetness balances pepperoni spice, and a hit of heat keeps it interesting.
Margherita Pizza
pairs with:
Wild Bill’s Basil Cream Fizz
Recipe:
• 1 oz gin or vodka
• 0.5 oz lemon juice
• 3 oz Wild Bill’s Vanilla Cream Soda
• Fresh basil, muddled
• Serve over crushed ice with basil garnish
Why It Works:
The cream soda smooths out the acidity of the tomato while basil adds a fresh echo of the pie’s herbal notes.
Prosciutto & Arugula Pizza
pairs with:
Wild Bill’s Cider Spritz
Recipe:
• 1 oz aperitif (Aperol or Cappelletti)
• 2 oz dry hard cider
• 2 oz Wild Bill’s Orange Cream Soda
• Splash of club soda
Why It Works:
Salty ham + citrusy fizz = refreshing perfection. The orange cream note brings richness without overpowering.
Mushroom Truffle Pizza
pairs with:
Wild Bill’s Root Manhattan
Recipe:
• 2 oz bourbon
• 0.5 oz sweet vermouth
• 2 oz Wild Bill’s Root Beer
• Dash of black walnut bitters
Why It Works:
Earthy truffle and mushrooms match beautifully with root beer’s sassafras and vanilla notes. A luxe, cozy combo.
BBQ Chicken Pizza
pairs with:
Wild Bill’s BBQ Bourbon Cooler Recipe:
• 1.5 oz bourbon
• 0.5 oz lemon juice
• 3 oz Wild Bill’s Cherry Cola
• Smoked salt rim optional
Why It Works:
This sweet and smoky drink enhances barbecue flavors and feels like a backyard BBQ in a glass.
White Ricotta Pizza
pairs with:
Wild Bill’s Orange Cream Dream Recipe:
• 1 oz vanilla vodka
• 0.5 oz triple sec
• 3 oz Wild Bill’s Orange Cream Soda
• Serve in a coupe with grated nutmeg
Why It Works:
Like a grown-up creamsicle, this cocktail pairs beautifully with the subtle sweetness of ricotta and garlic.
Sausage & Peppers Pizza
pairs with:
Wild Bill’s Ginger Citrus Punch Recipe:
• 1.5 oz spiced rum
• 0.5 oz lime juice
• 2 oz Wild Bill’s Ginger Ale
• 1 oz Wild Bill’s Orange Soda
Why It Works:
Bright, bubbly, and bold enough to match sausage without overwhelming the peppers.
June
The
Bar & Grill Boom:
Trends Reshaping America’s
Favorite Social Dining Scene
The bar and grill segment has long been the casual cousin to the neighborhood pizzeria. Both thrive on comfort food, community connections, and relaxed atmospheres. Bar & grills are rooted in social experience, alcohol sales, and hearty, grill-driven menus.
Menu Innovation & Sustainability
Plant-based proteins, global flavors, and upgraded bar bites are refreshing legacy menus.
Operators are also focused on food waste reduction and offering dishes that appeal to both meat-eaters and vegetarians alike.
Innovation in key areas keep the curious consumer coming back. According to TOAST, these are the top five most Profitable bar foods:
• Chips & Dip
• Pizza
• French Fries and Onion Rings
• Burgers
• Chicken tenders & Wings
Drink Trends
BYOB models are gaining ground as a cost-cutting workaround for licensing fees—especially in competitive or urban markets.
On the other end, there’s growing demand for mocktails, low-ABV options, and creative cocktail menus—attracting younger and health-conscious crowds.
Tech, Efficiency & Delivery Technology is being used to optimize margins through inventory management, staffing tools, and mobile ordering.
Ghost kitchens are emerging as a lower-risk way to extend brand reach without adding physical locations, especially for deliveryfocused items like wings and burgers. This growth shows that 75% of restaurant traffic involves takeout and 44% of consumers ordering out at least once a week.
Dining Experience
Themed environments, outdoor spaces, live music nights, and gameday specials are bringing diners in and giving them a reason to stay.
To remain competitive, bar and grill operators need to balance cost discipline with creativity. That means:
1. Tightening operations with smart tech and leaner labor models.
2. Expanding beverage programs to meet changing consumer expectations.
3. Delivering experiences that go beyond the plate.
4. Modernizing menus with flexibility, quality, and sustainability in mind.
5. Investing in people—from frontof-house staff to kitchen culture.
Bar & grills aren’t going anywhere— but the rules have changed. Operators that adapt quickly, lead with experience, and embrace innovation will be the ones who keep the grill hot and the bar full.
GLUTEN FREE PREMIUM PIZZA CRUSTS
CAULIFLOWER
Hand-stretched, stone-baked, and irresistibly crisp. Crafted with fresh cauliflower and premium flours and completely free from gluten, allergens, and GMOs
10" Cauliflower Crust
Ferraro# 3800032 | 20 ct
12" Cauliflower Crust
Ferraro# 3800032 | 12 ct
NEAPOLITAN
Hand-stretched and stone-baked to golden perfection, it's crafted with premium flours and completely free from allergens, gluten, and GMOs.
10" Neapolitan Crust
Ferraro# 3800034 | 20 ct
12" Neapolitan Crust
Ferraro# 3800035 | 12 ct
BERKS HOT DOGS
2 NEW TRENDING FLAVORS, 100% BEEF, NO FILLERS
HOT HONEY SAUSAGE
• Made with 100% Premium Beef.
• All Natural Spices (no GMO’s, MSG, CORN SYRUPs)
• 4-1, 6” Full Sized Grilling options!
• Perfect blend of sweet and heat!
• Ideal for grilling, pan-frying, or adding a kick to your favorite dishes, the hot honey sausage is both comfort food and flavor adventure.
FERRARO# 4000843 | 2/5 LB
PICKLE FLAVOR HOT DOG
• Made with 100% Premium Beef.
• All Natural Spices (no GMO’s, MSG, CORN SYRUPs).
• 4-1, 6” Full Sized Grilling options!
• All-Beef Hot Dog infused with dill pickle seasoning, featuring notes of vinegar, garlic, and fresh dill.
FERRARO# 4000271 | 2/5 LB
TAVERN BATTERED FLOUNDER FILLETS
LIGHT, CRISPY, AND PUB-STYLE
TAVERN BATTERED FLOUNDER FILLETS
Brewer’s yeast and natural hops produce authentic pub flavor in a light, crispy batter with a hand-dipped appearance. These Tavern Battered Flounder Fillets offer the most convenient, versatile way to ensure happy, repeat guests.
FERRARO# 4200263 | 4/2.5 LB
WISCONSIN DEEP FRIED CHEESE CURD
GOLDEN, CRISPY, AND IRRESISTIBLY CHEESY
WISCONSIN DEEP FRIED CHEESE CURDS
Crispy on the outside, melt-in-yourmouth on the inside. These golden cheese curds deliver authentic Wisconsin flavor in every bite. Perfect for sharing or snacking, they’re the ultimate indulgence your guests won’t be able to resist!
FERRARO# 0700065 | 20 / 8OZ
MENU APPLICATIONS: SERVING SUGGESTIONS
Classic Fish & Chips
Fish Sandwiches & Wraps
Seafood Platters
Salad Toppers
For a lighter fare, serve the battered flounder fillets atop a bed of mixed greens, arugula, or Caesar salad.
Tacos
Incorporate the fillets into soft corn or flour tortillas, and top with shredded cabbage, a spicy mayo or salsa, and a squeeze of lime.
Serve the fillets as bite-sized pieces with dipping sauces like spicy remoulade, garlic butter, or tangy barbecue sauce. This format is perfect for sharing and works well in bar or casual dining settings. Appetizers
Cheese Curd Platter
Create a sharable platter with a variety of dipping sauces such as marinara, honey mustard, barbecue, or spicy ranch, perfect for groups.
Cheese Curd Salad
Add crispy cheese curds to a fresh mixed greens salad with balsamic glaze, bacon bits, and a creamy dressing for an indulgent, crispy topping.
Cheese Curd Bites with Beer
Pair cheese curd bites with a cold, local craft beer for a classic Wisconsin snack experience that’s perfect for game day or casual dining.
Cheese Curd Tacos
Fill soft tacos with deep-fried cheese curds, avocado, shredded lettuce, salsa, and a squeeze of lime for a fun, crispy take on taco night.
Get ready to smother, drizzle, and dunk your way to bigger profits with Say-So-Queso Cheddar a smooth, creamy classic made to shine on burgers, fries, sandwiches, and more.
Shelf-Stable & Preservative-Free
Upcharge-Ready for Boosted Profits Perfect for high-volume bar & grill service
FRIES THAT MEAN BUSINESS
When speed matters and quality counts, count on Aviko.
Our f ries hold their crisp, stay golden longer, and taste like they’re straight f rom the f ryer because they are. Ideal for bars, grills, and high-volume kitchens.
Straight Cut Super Crunch 3/8"
Ferraro# 4300288
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
Spicy Meatball Sliders
with Pickled Red Onion & Garlic Aioli
Ingredients
For the meatballs:
• 2 lbs beef/pork blend meatballs
Ferraro# 4010014
• 1 cup chipotle BBQ sauce (smoky preferred)
• 1 tbsp butter
For the toppings:
• 12 slider buns (buttered & toasted)
• ¾ cup pickled red onions
• ¾ cup shredded mozzarella
• ½ cup garlic aioli (see below
• Fresh cilantro or scallions for garnish (optional)
Garlic Aioli (quick prep):
• ½ cup mayo
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Pinch of salt and pepper
Mix until smooth.
Directions
1. Heat meatballs: In a skillet, melt butter and add meatballs. Cook until heated through and lightly seared.
2. Sauce ‘em up: Add chipotle BBQ sauce and toss to coat. Simmer for 5 minutes.
3. Build the sliders: Spread garlic aioli on both halves of the toasted slider buns.
Place one saucy meatball per bun.
Top with pickled onions and cheese.
Garnish with herbs if desired.
4. Serve: Secure with skewers or picks and serve with kettle chips or fries.
Bar & Grill Serving Tips: Upsell idea: Add a side of jalapeño ranch or onion rings.
Batch prep: Meatballs can be held in a steam table with sauce for service.
Variation: Swap BBQ for buffalo sauce and serve with blue cheese crumbles.
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.
business with Ferraro Foods just got easier! Order with confidence using our new mobile app.
How can online ordering help your business?
• Spend less time ordering.
• Conveniently check pricing.
• Easily discover new products.
Visit ferrarofoods.com to stay up-to-date on industry trends, inspire your menu and learn more about what we have to offer your business.
