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May / 2025 / ferrarofoods.com

The Heat Is On: Summer Catering Starts

Here

Welcome to the May Edition of Fresco by Ferraro!

As the weather warms up, so does demand for unforgettable food experiences—and that means catering season is officially in full swing. In this May issue of Fresco by Ferraro, we’re diving into the flavors, formats, and fresh ideas driving summer catering success. Whether you're feeding a backyard bash, a graduation gathering, or an upscale wedding, we’ve got the inspiration to help you deliver dishes that impress and service that shines.

This issue is packed with insights to help you make the most of the season. From trending ingredients and presentation styles to smart solutions that keep your kitchen efficient and your customers happy, we’re bringing you what’s hot and what’s next.

We’re also shining a light on Ariana’s South in Staten Island, NJ—a Ferraro customer known for their elevated approach to events and authentic Italian hospitality. Plus, explore our latest new item features for products that can boost your catering game and keep guests coming back for more.

Catering is more than just a service—it’s an opportunity to showcase what your business does best. Let this issue be your guide to making this summer your most successful (and delicious) yet.

Buon apetito, amici,

The Ferraro Family

May 2025

SUMMER CATERING TRENDS

What's hot on the summer catering menu.

Page 4

CUSTOMER SPOTLIGHT

A look inside Ariana's South, in Staten Island, NY.

Page 6

MAY INDUSTRY INSIGHTS:

Tips for a Spring deep clean.

Page 8

RECIPE: JALAPENO PEPPERONI PINWHEELS

Golden, flaky pinwheels filled with jalapeño pepperoni, mozzarella, and herbs, served with whipped ricotta

Page 17

SIZZLING SUMMER

CATERING TRENDS:

WHAT’S HOT ON THE MENU THIS SEASON

Summer is heating up—and so is the catering scene! As the weather warms and social calendars fill with graduations, weddings, backyard parties, and corporate picnics, restaurants are stepping up their catering game to serve sunshine-packed flavors with a side of creativity. Whether you're running a classic Italian bistro or a modern pizzeria, now's the time to fire up your offerings and tap into the season’s biggest catering trends.

Picnic-Perfect Packages

Think beyond the box lunch!

Summer hosts are craving curated picnic packages filled with artisan sandwiches, fresh salads, seasonal fruit, and sparkling beverages. Bonus points for eco-friendly packaging and a chic picnic blanket to-go!

Pizza, but Make It Mobile

Wood-fired, Neapolitan, or Detroitstyle—pizza is forever a crowdpleaser. But this summer, it's all about build-your-own pizza bars and mobile pizza ovens that bring the party to the customer. It's interactive, delicious, and makes for unbeatable Instagram moments.

Frozen Treats Take the Stage

Cap off your summer catering menu with DIY gelato bars, boozy popsicles, or Italian ice flights. Offering a customizable frozen dessert station is a cool way to beat the heat—and it gives your guests a sweet memory to take home.

Grazing Tables & Antipasto Art

Think beyond the box lunch!

Garden-to-Table Goodness

Summer is all about fresh. Restaurants that highlight locally grown produce and herbs in their catering menus are winning big with eco-conscious and health-savvy customers. Basil lemonade? Heirloom tomato caprese skewers? Yes, please.

Cocktail Kits & Mocktail Magic

Catering isn’t just about food anymore. Add a splash of fun with cocktail kits or on-site mixology stations featuring limoncello spritzes, Italian sodas, or herb-infused mocktails. Cheers to that!

Catering in the summer isn’t just a business opportunity - it’s a chance to share your brand’s personality in new, memorable ways. From pizza parties under the stars to elegant antipasto spreads, the possibilities are endless. So, grab your tongs, pop open that Prosecco, and let the summer catering season begin!

CUSTOMER SPOTLIGHT

Ariana's South

Staten Island, NY

Interviewed: Frank DiMattina (Owner/Operator)

A Family Legacy:

Ariana’s Restaurant Marks 25+ Years of Heart and Hospitality

Established in 2000 and named after the founders’ firstborn daughter, Ariana’s Restaurant has grown into a cherished staple in the community. With over 25 years of dedication

behind it, this family-owned business continues to thrive by blending tradition, passion, and an unwavering commitment to quality.

Signature dishes like the penne with vodka sauce, eggplant rollatini, and chicken

champagne have become local favorites, each crafted with the kind of care only a family-run kitchen can provide.

But it’s not just the food that keeps customers coming back— it’s the feeling. At Ariana’s, guests are treated like family

from the moment they walk through the doors. That genuine hospitality, rooted in pride and purpose, is what truly sets them apart.

Their partnership with Ferraro Foods has played a key role in their continued success. With dependable, on-time deliveries and competitive pricing, Ferraro helps ensure that Ariana’s can keep doing what they do best, serving exceptional food with consistency.

Their advice to fellow restaurant owners? “Be consistent. Treat people with respect. And put

your heart and soul into your business.”

Beyond the kitchen, the team at Ariana’s has always made giving back a priority. From Hurricane Sandy to the COVID-19 pandemic, they’ve supported their community through some of its toughest times, offering help wherever and whenever it’s needed.

More than just a restaurant, Ariana’s is a reflection of the values that built it: family, hard work, and heart.

May

How Italian Restaurants Can Turn Summer Events into Catering Gold

The time of year for outdoor events, celebrations, and catered gatherings is here—making summer one of the most lucrative seasons for restaurants to expand their reach. For pizzerias and Italian restaurants, this presents a golden opportunity to showcase their crowd-pleasing menus well beyond the dining room.

The catering industry is in growth mode—and it’s not just seasonal. According to Technomic, catering to consumers (also called B2C or social catering) makes up 63% of the total catering market, signaling massive demand for parties, celebrations, and private events. The key trends fueling this growth include the increasing incorporation of technology in ordering and logistics, the rising popularity of food outsourcing at private events, and a growing variety of catering menu options across all cuisines. These trends are making catering more accessible, scalable, and profitable for restaurants!

Graduation Catering: A Key Seasonal Driver

Graduation season—running from late May through July—is a catering goldmine. Families, schools, and community groups are planning events large and small, often requiring full trays of food, portable setups, and consistent quality.

Italian menus are a top choice for these gatherings thanks to their crowd appeal and flexibility. Popular graduation catering offerings include:

• Half and full trays of baked ziti, penne alla vodka, and meatballs

• Chicken parmigiana and sausage & peppers

• Pizza packages with customizable topping options

• Appetizer platters with garlic knots, mozzarella sticks, and arancini

• Caprese skewers, Caesar salad, and Italian desserts like cannoli and tiramisu

Operators can offer special Graduation Packages with tiered pricing, add-ons like drinks or desserts, and even branded messaging ("Congrats, Class of 2025!") on packaging. Pre-orders, delivery scheduling, and volume discounts also help capture business from schools, churches, and families planning ahead.

Why Summer Catering Works for Italian Concepts

Italian cuisine is synonymous with comfort, flavor, and shareability. Pizza, pasta, antipasti, and grilled specialties are easy to scale for large groups, travel well, and please a wide range of palates and dietary needs. Summer catering allows restaurants to capitalize on slow midday or early week-parts while boosting brand visibility at hightraffic events.

Pizza: The Ultimate Portable Crowd-Pleaser

Pizza remains a catering MVP— affordable, scalable, and universally loved. For graduation events, consider:

• Party-cut pies for feeding large groups

• Mobile pizza ovens for larger events and open houses

• Gluten-free or specialty pies to accommodate dietary preferences

Beyond Italian: Expanding Your Catering Menu to Win More Business

While your Italian specialties are the heart of your brand, summer catering season is the perfect time to think beyond your core menu. Customers are hosting all kinds of events—from family reunions and beach parties to multicultural celebrations—and many are looking for variety or themed menus that go beyond the traditional.

Consider adding:

• Catering-ready proteins like grilled chicken skewers, pulled pork, or gyro slices

• Versatile bases such as seasoned rice, wraps, or flatbreads for build-your-own stations

• Popular global sides and appetizers like elote corn, spring rolls, hummus with pita, or mac & cheese

• Sauce and dressing kits for easy customization and flavor variety

• Beverages and desserts such as bottled drinks, cookies, brownies, or seasonal fruit trays

This type of flexibility can set your restaurant apart and help you win more catering business this summer.

Final Slice: A Season to Grow

Summer catering isn’t just a warm-weather trend—it’s a major opportunity to grow revenue and brand reach. For pizzerias and Italian restaurants, it’s a chance to turn their most beloved dishes into unforgettable celebrations.

Every catering order introduces your brand to 25 potential new customers—a built-in marketing opportunity with every tray you deliver.

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10" SEASONED GF CAULIFLOWER CRUST WITH MOZZARELLA AND EGG WHITES

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FRESCO BY FERRARO

Slice into Summer

Hot Trends Heating Up Pizzerias & Restaurants This Season

Sun’s out, ovens on! Summer is finally here—and pizzerias and restaurants across the country are embracing the season with bold flavors, playful vibes, and al fresco experiences that keep guests coming back for more. Whether you're tossing dough or plating pasta, here are the sizzling trends making this summer one for the books.

Patio Parties & Pizza Nights

Outdoor dining isn’t just a trend—it’s a summer ritual. Restaurants are transforming patios into mini-vacation spots with twinkle lights, pizza ovens on display, live music, and weekly themes like “Tuscany Tuesdays” or “Margherita & Mojitos.” It’s about more than a meal—it’s an experience.

Seasonal Slices

Who says pizza can’t be seasonal? This summer, pizzerias are experimenting with farm-fresh toppings like zucchini ribbons, roasted corn, heirloom tomatoes, and even edible flowers. Popular combos include burrata & peach, pesto & summer squash, and spicy honey with soppressata. It’s fresh. It’s funky. It’s pizza reimagined.

Spritz Culture is So In

Move over, sangria. This summer’s drink of choice? The Italian spritz. From classic Aperol to strawberrybasil and blood orange variations, restaurants are embracing “Spritz Culture” with seasonal cocktail menus and spritz flights. Pair them with light bites or offer a Spritz & Slice special!

Pizza Picnics To-Go

Catering to the park crowd? Smart move. Pizzerias are packing up picnic kits—featuring a foldable blanket, utensils, canned cocktails or sodas, and a hot pizza in eco-friendly packaging. Perfect for beach days, concerts, or impromptu rooftop hangs.

Frozen Dough = Frozen Fun

DIY is still alive and well. Restaurants are cashing in on summer’s slow, fun vibe by selling frozen pizza dough kits and sauce jars so families can host their own backyard pizza nights. Throw in a printed recipe card or host a virtual demo—it’s a great way to extend your brand beyond the table.

Final Crust: A Summer of Flavor & Fun

This season is all about energy, creativity, and connecting with your customers beyond the menu. Whether you're adding a seasonal slice, hosting live music, or creating Instagrammable moments under the patio lights, the opportunities are as endless as the summer sky.

So tie that apron, cue the summer playlist, and get ready to serve up your most exciting season yet.

Authentic Flavor

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Sweet & Spicy Meatball Skewers

with Calabrian Chili Glaze

Ingredients

• 72 precooked Italian-style meatballs (1–1.5 oz each)

Ferraro# 4011221

• 1 ½ cups Calabrian chili paste

(adjust for heat preference)

Ferraro# 0800900

• ¾ cup honey

Ferraro# 5140741

• ½ cup balsamic vinegar

Ferraro# 5020507

• ¼ cup soy sauce

Ferraro# 5242273

• 2 tablespoons garlic, minced

Ferraro# 2001226

• 1 tablespoon olive oil

Ferraro# 1000041

• Fresh parsley or basil, chopped (for garnish)

• Optional: Fresh mozzarella pearls or roasted cherry tomatoes for skewer variety

• 24 6-inch wooden skewers

Directions

1. Make the Glaze :

In a saucepan, combine Calabrian chili paste, honey, balsamic vinegar, soy sauce, garlic, and olive oil. Simmer on low for 5–7 minutes until thickened and sticky. Hold warm.

2. Prepare the Meatballs :

Heat precooked meatballs in a 350°F oven for 10–12 minutes or until warmed through. (Alternatively, steam or hold in a hotbox.)

3. Assemble Skewers :

Thread 3 meatballs per skewer. Optional: alternate with mozzarella pearls or roasted cherry tomatoes for color and variety.

4. Glaze & Serve :

Brush warm glaze generously over skewers, or toss meatballs in glaze before skewering. Garnish with chopped herbs.

5. Hold & Present :

Serve upright in chafing pans or laid out on trays lined with parchment. Keep warm and brush with extra glaze as needed for shine.

Tips for Catering:

Prep ahead: Glaze and meatballs can be made a day in advance. Assemble skewers day-of service.

Customizable: Offer a “mild” version using tomato jam or a sweet BBQ-style glaze for guests who prefer less heat.

Serving idea: Present in upright wooden skewers stuck into a halved roasted squash or pineapple for a rustic, eye-catching display.

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.

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For more information or to order visit ww ferrarofoods com or contact your Account Executive

• 14 oz Mafaldine pasta n°2

• 8.8 oz buffalo ricotta

• 8.8 oz Neapolitan ragù sauce

• 5.3 oz pork ribs

• 5.3 oz pork sausage

• 7 oz veal slices

• 7 oz white beef (sirloin or round)

• 1.8 oz cured ham or bacon

• 5.3 oz onion

• 0.9 oz sultanas (golden raisins)

• 0.5 oz pine nuts

• 0.5 oz grated pecorino cheese

• 0.5 oz parmesan cheese ﬂakes

• Red wine, to taste

• Dark chocolate, to taste

• 2 cloves garlic

• Parsley, to taste

• Pepper, to taste

• Basil, to taste

Mafaldine n°2 WITH NEA P OL I TAN R A G Ù

AN D R I C O T TA

DIRECTIONS

1. Finely chop the garlic (removing the central sprout) and mix it with parsley and salt. Spread this mixture over the veal slices, then add raisins, pine nuts, grated pecorino, and parmesan shavings.

2. Roll up the slices tightly to form chops, ensuring the ﬁlling stays inside. Secure each roll with kitchen string, tying it tightly to keep the ingredients in place during cooking.

3. Cut sausage into cubes and brown it in a pan along with the veal chops, beef, and pork ribs.

4. Finely chop the onion and carrot, then add them to the pan once the meat is well browned. Cook for 5 minutes, then pour in the red wine.

5. Let the wine simmer for another 5 minutes to allow the alcohol to evaporate. Then add the tomato paste, grated dark chocolate, and salt. Cook for another 2 minutes.

6. Add the tomato sauce and enough hot water to cover everything. Bring to a boil, then lower the heat to the lowest setting. Cover with a lid and let it simmer for at least 4 hours, preferably using a ﬂame diffuser under the pan. Stir occasionally, checking that there is enough liquid. The sauce should cook “pippiando,” meaning it should bubble very gently.

7. When the sauce is ready, cook the Mafaldine in salted boiling water until al dente (about 7 minutes).

8. In a bowl, melt the ricotta by adding a few tablespoons of pasta cooking water, stirring until smooth and creamy

9. Add the ragù and a sprinkle of pepper (if desired) to the ricotta mixture. Toss the freshly drained Mafaldine with the sauce until well.

10. Garnish with a fresh basil leaf and serve.

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