FRESCO by Ferraro - October 2025 by Ferraro Foods

October / 2025 / ferrarofoods.com

FALL INTO FLAVOR

Welcome to the October Edition of Fresco by Ferraro!

As autumn settles in, Italian kitchens across the country are heating up with opportunity. In this issue, we explore what’s shaping the pizza and Italian restaurant industry right now, from shifting consumer behaviors to the menu trends driving growth. Our Industry Insights feature breaks down key data and takeaways that help operators plan smarter for the months ahead.

We’re also shining a spotlight on Bella Napoli Pizzeria & Restaurant in Punta Gorda, Florida. His story is a reminder that passion and precision remain at the heart of every great pizzeria.

And with the holidays just around the corner, our Festive Catering Trends for Italian Kitchens article highlights how operators can turn seasonal gatherings into profitable moments.

From insights to inspiration, this issue is all about helping Ferraro customers thrive through the busiest, most flavorful time of year.

Our table to yours — here’s to a season filled with success, creativity, and connection.

Cheers!

The Ferraro Family

October 2025

CATERING TRENDS

What’s trending, and how you can make the most of it.

Page 4

CUSTOMER SPOTLIGHT

Take a step inside Bella Napoli Pizzeria & Restaurant in Punta Gorda, Florida.

Page 8

FEATURED ITEMS

A few of our favorite items for the season.

Page 11

OCTOBER INDUSTRY INSIGHTS:

Trends Shaping the Pizza & Italian Restaurant Scene

Page 12

Festive Catering Trends for Italian Kitchens

The holidays are the perfect time for pizzerias and Italian restaurants to expand beyond their regular dine-in and takeout menus. Catering requests spike as customers look for festive, family-style meals that bring comfort and creativity to their celebrations. This year, holiday catering is all about flavor-forward menus, elevated presentation, and meaningful experiences that reflect your brand. Here’s what’s trending, and how you can make the most of it.

Family-Style Feasts Return

Group dining is all about connection, and nothing says togetherness like a big Italian spread. Large-format pasta trays, antipasto boards, and rustic desserts like tiramisu or ricotta cheesecake are ideal for catering.

Trend tip: Offer customizable “holiday feast” packages with a mix of classic and modern dishes, think trays of baked ziti or chicken francese paired with seasonal sides like roasted vegetables or butternut squash ravioli. Packages make it easy for customers to order, while add-ons (like garlic knots, salads, or mini cannoli) boost ticket size.

Premium Ingredients, Elevated Presentation

This season, guests are looking for familiar comfort with a touch of luxury. Catered meals are being upgraded with artisan ingredients and restaurant-quality presentation, even when served at home. For Italian operators, that means:

• Using house-made sauces, imported cheeses, and specialty cured meats

• Offering charcuterie or burrata boards as a crowd-pleasing starter

• Garnishing trays with fresh herbs or signature oils for color and aroma

Pro tip: Consider offering two tiers of catering—Classic Comfort and Signature Experience—to appeal to different budgets and event styles. size.

Pizza Goes Party-Worthy

Pizza is the ultimate shareable food— and this year, it’s being reimagined for events.

• Gourmet toppings like prosciutto, fig jam, truffle oil, or spicy honey give pies an upscale twist.

• Mini pizzas or pizzettes make a great passed appetizer or kids’ party hit.

• Build-your-own pizza kits for office parties or family gatherings add an interactive, memorable touch.

Pair pizzas with festive sides like arancini, fried calamari, or seasonal salads for a complete spread.

Seasonal & Plant-Forward Options

Even traditional Italian menus can tap into the plant-forward movement. Guests are looking for lighter, vegetable-driven options alongside the classics.

• Offer vegetarian lasagna, roasted vegetable penne, or stuffed peppers with farro or lentils.

• Add a “Winter Harvest” salad featuring roasted root vegetables, cranberries, and shaved parmesan.

• Consider dairy-free dessert options—like olive oil cake or fruit crostatas—for modern appeal. This helps your catering menu appeal to a wider audience and meet dietary needs without straying too far from Italian tradition.

Nostalgia with a Twist

Comfort food is still king during the holidays—but with a twist. Customers love seeing their favorites refreshed. Think:

• Deconstructed lasagna cups or baked pasta bites for cocktail-style parties

• Stuffed focaccia or pizza rustica filled with festive flavors like spinach and sausage

• Mini tiramisu cups or cannoli platters for easy serving

A little creativity in format goes a long way in making your catering menu feel special and event-ready.

Sustainable & Smart Catering Practices

Sustainability is no longer just a buzzword—it’s a customer expectation. Italian operators can take simple steps to show they care:

• Use eco-friendly trays and packaging that travel well but reduce plastic.

• Provide compostable cutlery or serving utensils.

• Source local produce and cheeses where possible, and highlight that on your catering flyer.

Small gestures like these make your brand stand out to environmentally conscious clients.

Streamlined Ordering = More Bookings

With so many last-minute planners, simplicity wins.

• Create an easy online order form or QR code linking to your catering menu.

• Add holiday cut-off dates for large orders so customers don’t miss out.

• Train staff to upsell sides, desserts, and beverages when customers inquire about catering.

A smooth process makes clients more likely to reorder next year—and tell their friends.

Corporate Catering is Coming

Back

Office celebrations and team lunches are back in a big way. Italian food is always a top pick for corporate groups, it’s shareable, filling, and crowdfriendly.

To stand out:

• Offer boxed individual meals for convenience and hygiene.

• Create team platters designed for easy serving.

Easy Ways to Boost Holiday Catering Sales

Start Early & Promote Often Launch your catering menu by early November and promote across social, email, and instore with appetizing photos and clear order deadlines.

Bundle for Convenience

Offer themed packages (like Italian Holiday Feast for 10) with entrees, sides, and dessert to simplify ordering and raise ticket averages.

Reward Early Birds

Encourage advance orders with a small discount or free dessert tray—great for planning and steady kitchen flow.

Target Corporate Clients

Share group packages with local offices—Italian favorites are always a hit for holiday lunches and parties.

• Add company-logo cookies or branded packaging for a polished finish.

Promote these options early, many corporate clients plan their holiday parties 4–6 weeks ahead.

The Big Picture: Make It Memorable

At the heart of every great Italian catering experience is hospitality. Whether you’re feeding a family of 10 or an office of 100, aim to make your dishes feel warm, festive, and personal. This season’s trends are all about balancing tradition with creativity— offering customers the comfort they crave while giving them something to talk about.

As you plan your holiday catering lineup, remember: your food isn’t just part of the celebration—it is the celebration.

CUSTOMER SPOTLIGHT

Bella Napoli Pizzeria & Restaurant

Punta Gorda, Florida

Interviewed: Vitangelo Recchia

A Modern Take on Old-World Italian Tradition

Established in 2003, Bella Napoli Pizzeria & Restaurant has been a beloved part of the Punta Gorda community for over two decades. In 2014, Vitangelo Recchia took ownership, bringing with him a passion for authentic Italian cuisine and fine dining technique.

A classically trained chef, Vitangelo studied at ALMA –Scuola Internazionale di Cucina

Italiana, founded by legendary chef Gualtiero Marchesi. Though his early ambitions were aimed toward Michelin-star kitchens, his journey led him to embrace a more personal mission — celebrating the roots of Italian cooking through creativity and craftsmanship.

“I didn’t make my first pizza until I was 30,” Vitangelo recalls. “From day one, I looked at pizza as an art form — taking old family traditions and

modernizing them for today’s guest. We focus on quality over quantity and elevate everything we do, from flavor to presentation.”

Now in 2025, Bella Napoli continues to evolve, with new projects in development including housemade breads and focaccias — all built around the same philosophy of excellence and authenticity.

FRESCO BY FERRARO

Customer Favorites

While Bella Napoli offers a wide variety of dishes, its six unique styles of pizza are what truly stand out. Each one reflects Vitangelo’s attention to detail and respect for the craft.

Beyond pizza, the restaurant’s most-loved dishes include:

• Homemade Meatballs

• Chicken Piccata & Chicken Marsala

• Classic Chicken Parmigiana

• Traditional Lasagna made with house Bolognese

Serving a diverse, retirementrich community, the menu offers something for everyone — from traditional Italian comfort food to modern interpretations of classic favorites.

What Sets Bella Napoli Apart

At Bella Napoli, authenticity starts with ingredients. “We use imported flours and blend four different types to create our dough,” says Vitangelo. “Everything we do is from scratch — and we can truly attest to that. About 90% of our

kitchen operates as a scratch kitchen.”

It’s this dedication to craftsmanship that has earned Bella Napoli a loyal following and national recognition.

Partnership with Ferraro Foods

Vitangelo credits Ferraro Foods as an essential partner in his success.

“Ferraro is a company that fulfills all my needs as a restaurant owner. I’ve worked with them for almost nine years, and my rep, Jeff Garcia, is a big reason I continue to order from Ferraro every day. It’s a relationship built on trust and reliability.”

Words of Wisdom

“Never trade quality for cost,” Vitangelo advises fellow restaurant owners. “A few saved pennies aren’t worth a lost customer. Invest in better ingredients and better knowledge—your guests will always notice the difference. This business is stressful, but with the right systems and

standards in place, you can make it sustainable.”

Achievements & Community Impact

Vitangelo’s dedication has earned him international acclaim. In 2023, he placed 2nd in the world at the Campionato Mondiale di Pizza in Parma, Italy, and was named Best Pizza Maker in the United States for both 2023 and 2024. He continues to compete globally, placing in the top 10% in recent championships — with many of his award-winning creations making their way onto Bella Napoli’s menu.

His work has also been featured in PMQ Pizza Magazine, where he’s discussed topics like Roman-style pizza, crumb structure, and dough innovation.

Beyond the kitchen, Bella Napoli remains a proud community partner, donating to local schools and organizations and supporting charitable initiatives throughout Punta Gorda. “We have over 40 employees, and we all share the same goal — to get 1% better every day,” Vitangelo says.

DAVID'S COOKIES PUMPKIN CHEESECAKE

PUMPKIN SEASON’S SWEETEST RETURN.

DAVID'S PUMPKIN CHEESECAKE

Available for a limited time only – and always worth the wait!

Rich, creamy, and full of fall flavor, David’s Pumpkin Cheesecake is a seasonal favorite your customers will ask for year after year. We start with the finest pumpkin pulp to capture the true taste of autumn, then layer it with our signature pumpkin mousse over a buttery graham cracker crust. The result? A distinct and flavorful dessert that’s smooth, indulgent, and unmistakably festive — perfect for the holiday season.

Ferraro# 8810154 | 2/14 slice

Menu Applications:

Catering Menus: The perfect addition to fall banquets, holiday gatherings, and Thanksgiving events.

Grab & Go Slices: Pre-portion for easy service in cafés, delis, and takeout cases.

Seasonal LTO: Feature it as a limitedtime dessert special to celebrate pumpkin season and boost seasonal sales.

BAKER'S PERFECTION INDIVIDUAL DESSERTS

SMALL IN SIZE, BIG ON INDULGENCE.

BAKER'S PERFECTION INDIVIDUAL DESSERTS

Chocolate Lava Cake

Decadent and indulgent, this rich chocolate cake hides a warm, molten chocolate center that flows with every bite. Serve as-is or elevate it with a scoop of ice cream and powdered sugar for a show-stopping dessert.

Ferraro# 7900090 | 12/4 oz

New York Style Cheesecake

Rich, creamy, and irresistibly smooth, this classic cheesecake offers the perfect balance of tang and sweetness, baked to perfection on a golden graham cracker crust. A true crowdpleaser that pairs beautifully with fruit sauces or chocolate drizzle.

Ferraro# 7900115 | 4/1 ct

Napoleon Pastry

A refined European classic featuring layers of flaky puff pastry, filled with silky vanilla custard and finished with a glossy white fondant icing. Elegant, delicate, and irresistibly delicious.

Ferraro# 7900109 | 10/5.5 oz

CALABRO STRACCIATELLA

The heart of burrata — pure, creamy perfection.

If you love burrata, you’ll fall for this indulgent Stracciatella Cup. Made with hand-pulled strands of fresh mozzarella soaked in cultured cream, Calabro’s Stracciatella captures the luxurious, milky essence of burrata in its purest form. Soft, stretchy, and impossibly creamy, each spoonful delivers a delicate balance of texture and flavor that defines true Italian craftsmanship.

Ferraro# 0800183 | 2/4.5 lb

Menu Applications:

Pizza Finishing: Spoon over hot pizza for a rich, melty finish that elevates any pie from simple to spectacular.

Pasta Garnish: Add a dollop to fresh pasta or ravioli for a creamy contrast that melts beautifully.

Salads & Sandwiches: A decadent topper for arugula salads, grilled vegetables, or Italian-style sandwiches.

October 2025 | Trends Shaping the Pizza & Italian Restaurant Scene

1 Cost Pressure Is Easing - But Still Front of Mind

While inflationary pressures remain, operators are seeing some relief: according to the United States Department of Agriculture (USDA) Food Price Outlook, general food-at-home prices are forecast to increase around 2.4 % and “food-away-from-home” prices around 3.4 %. That's far slower than recent spikes. Still, operators are staying lean, focusing on portion control, menu simplification, and high-margin favorites.

�� Tip: Re-engineer your menu to spotlight profitable dishes and smart add-ons.

2 Delivery, Carry-Out & Speed of Service Rule

In the 2025 pizza study by InTouch Insight, two key operational metrics emerged as major differentiators:

• Delivery/ready-time: Speed still wins.

• Food temperature: The hot-fresh condition of the product greatly influences guest satisfaction.

For pizzerias and Italian eateries offering pizza, pasta, etc., that means investing (or re-investing) in efficient routing, staff training, packaging insulation, and frontof-house/delivery coordination.

Takeaway: Audit your delivery and carryout flow: time from order to off the truck or out the door, and quality on arrival (hot crust, correct toppings). Small gains there can translate into repeat business.

Trending on Menus: Craft & Comfort

The Pizza category overall showed a small decline in U.S. sales as of March 2025, according to Circana data, but innovation is strong. For example: sourdough crusts were the fastestgrowing ingredient (menu mentions +64.3% year-over-year).

Toppings are evolving: salad-inspired pizzas (Caesar, Greek style), global flavor inspirations, functional/”heat” toppings (spicy, regional varieties).

Italian / Pasta / Casual: Authenticity, provenance and simpler ingredient-stories are gaining in importance. In global Italian-food coverage: consumers want to know how, where and by whom things were made.

Pizza:

Focus on speed, story, and smart menus.

Operators who streamline operations, highlight authentic ingredients, and modernize tech will be best positioned heading into the holiday rush.

4 Tech Is No Longer Optional

Technology continues to shape the pizza/Italian segment:

• AI and predictive tools are becoming part of the story: for example, the 2025 Pizza Industry Report notes how digital tools and AI are enabling smarter service, personalized guest journeys, predictive menu design.

• Delivery/carry-out platforms, loyalty programs, digital marketing, these remain key, especially as take-out/ delivery remain strong channels.

�� Tip: Even a simple loyalty program or digital reorder button can improve repeat sales.

• In Italian-cuisine trend coverage: themes like sustainability, moodboosting meals, ancient-grain pasta, ingredient provenance.

�� Tip: Tell your story. Highlight your flour mill, olive oil source, or eco-friendly packaging right on the menu.

5 6 Sustainability Sells

Guests increasingly expect restaurants to act responsibly:

• At the recent Pizza Expo 2025 and in pizza/restaurant trade coverage, packaging recyclability, local sourcing, smaller waste footprint and sustainable operations featured high on the agenda.

Labor + staffing

Labor remains a persistent pressure point:

The 2025 restaurant industry report from Restaurant365 notes that 78% of operators reported food-cost increases in 2024 and 85% saw payroll expenses climb; many expect further increases in 2025.

For pizzeria/Italian-operators: skilled staff for dough/fermenting, delivertime monitoring, front-of-house guest experience, all matter.

Take-away: Menu simplification, crosstraining, labor-saving tech, predictable scheduling—all help.

Our ready-made Italian dessert collection has you covered from morning to midnight . From breakfast bites to after-dinner indulgences, and everything in between, Bindi brings you the best quality since 1946.

Veal Osso Buco #4100862

Porcini Mushroom #4100861

Braised Beef #4100729

J O S E P H ’ S L A B E L

Slow braised hanger steak blended with asiago and Parmesan cheeses, grilled onions in a Chianti reduction

G O L D L A B E L

Best of the Best Taking superior to a new level with industry leading fill-to-dough ratio, egg content, and chef sourced ingredients

• 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.

HONEY STUNG CHICKEN TENDERLOINS.

Tyson® Honey Stung® Chicken Tenderloins bring real honey sweetness, a touch of heat, and crispy perfection — fully cooked for simple prep and consistent quality.

Honey Stung® FC Breaded Hot Honey Chicken Tenderloins

Ferraro# 3900315

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!