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THE PIZZA ISSUE

Welcome to the September Edition of Fresco by Ferraro!

September is here, and that means it’s time to gear up for one of the biggest celebrations in our industry, National Pizza Month this October. In this special Pizza Issue of Fresco by Ferraro, we’re diving into everything that makes pizza such an enduring favorite, while also exploring the fresh flavors and creative ideas that keep it exciting for today’s diners.

From inventive topping combinations and global flavor inspirations to premium ingredients and plant-based options, this issue is packed with insights to help you spark customer curiosity and drive menu profitability. As the fall season picks up and guests look for comfort with a twist, now is the perfect time to get inspired, fine-tune your pizza offerings, and prepare to celebrate the slice all October long. Cheers!

The Ferraro Family

September 2025

FUN PIZZA TOPPING IDEAS

Pizzerias can stand out by adding unexpected flavors.

Page 4

RECIPE: FIG & PROSCIUTTO PIZZA WITH ARUGULA

A perfect balance of sweet and savory— this pizza pairs figs and salty prosciutto with a fresh arugula finish for a light yet indulgent bite.

Page 7

CUSTOMER SPOTLIGHT

Take a step inside Old Towne Restaurant in Trumbull, CT.

Page 8

FEATURED ITEMS

A few of our favorite pizza products.

Page 11

SEPTEMBER INDUSTRY INSIGHTS:

The State of America’s Independent Pizzerias

Page 12

Fun & Fresh Pizza Topping Ideas

Pizza will always have its timeless classics—pepperoni, sausage, mushrooms, peppers. But today’s diners are looking for fresh twists and adventurous flavors that make their dining experience unforgettable. Offering a few creative toppings can help your menu stand out and spark curiosity among customers who love trying something new.

Sweet Meets Savory

Fruit on pizza has always sparked debate, but the right balance can surprise and delight. Try topping a pie with fresh figs and prosciutto, or experiment with pear and gorgonzola for a sweet-savory combination that feels elevated and indulgent.

Global Flavors on a Slice

Think beyond the borders of Italy and let your menu take customers on a trip around the world. A tandoori chicken pizza with yogurt drizzle, a Korean-inspired pie with bulgogi beef and kimchi, or even a Mediterraneanstyle pizza with roasted eggplant and feta can instantly set your pizzeria apart.

Unexpected Greens

Greens don’t just belong in salads— they shine on pizza, too. Consider arugula, tossed fresh on top after baking, or even brussels sprout leaves roasted to a crisp. They add both flavor and texture while giving your pies a healthy twist.

A Touch of Luxury

Sometimes a single premium topping can transform a pizza from everyday to extraordinary. Think truffle oil drizzle, lobster chunks, or even shaved parmesan and wild mushrooms for an elevated experience perfect for special occasions.

TRENDING TOPPINGS FOR 2025

Hot honey drizzle

Pickled red onions

Spicy soppressata

Buffalo cauliflower

Plant-Based Power

With more diners seeking vegetarian or vegan options, plant-based toppings are a smart addition. Try roasted cauliflower with garlic, marinated jackfruit as a meat substitute, or vegan sausage for a familiar favorite with a modern spin.

Pizzerias can stand out by adding unexpected flavors—whether it’s global twists, fresh greens, or plantbased options. Even one premium topping, like truffle oil or lobster, can turn an ordinary pie into something unforgettable.

Kimchi

Burrata cheese

Pesto swirl

FRESCO BY FERRARO

Fig & Prosciutto Pizza with Arugula

Serves: 1 large pizza (8 slices)

Ingredients:

1 ball pizza dough (12–14 inch)

2 tbsp olive oil

1 cup shredded mozzarella

½ cup gorgonzola cheese, crumbled

4–5 fresh figs, sliced thin

3 oz prosciutto, torn into strips

1 cup fresh arugula

1 tbsp balsamic glaze

Fresh cracked black pepper

Directions

Preheat oven to 475°F (or your pizza oven to high heat).

Stretch dough into a 12–14 inch round. Brush with olive oil.

Layer cheeses evenly over the dough, then arrange fig slices across the top.

Bake for 8–10 minutes (or until crust is golden and cheese is bubbling).

Top with prosciutto immediately after removing from oven, allowing it to warm slightly from the heat of the pizza.

Add arugula just before serving, drizzle with balsamic glaze, and finish with a sprinkle of black pepper.

Pro Tip:

Offer this pizza as a limited-time special to generate buzz. Its balance of sweet figs, salty prosciutto, and peppery arugula makes it a crowd-pleaser while giving diners something they can’t find everywhere.

CUSTOMER SPOTLIGHT

Old Towne Restaurant

Trumbull, CT

Interviewed:

Dean Kotsaftis and Catherine Rountos

Old

Towne Restaurant:

A Trumbull Tradition

When guests walk through the doors of Old Towne Restaurant in Trumbull, CT, they’re stepping into more than just a local favorite — they’re stepping into a family legacy. Established in 1989 by George Kotsaftis, Old Towne began as a cozy 85–seat spot. By 2000, the restaurant had grown into its current home on Quality Street, now welcoming up to 185 guests

with two party rooms, a full bar, and a bustling takeout service. Today, George’s children, Dean Kotsaftis and Catherine Rountos, carry on his vision while involving the next generation, as their own kids have worked at the restaurant through high school and college.

A Menu That Speaks for Itself

Old Towne’s menu blends timeless comfort dishes with seasonal specialties. Classics

like chicken parmesan, chicken francaise, and chicken marsala remain staples that keep regulars coming back, while fresh seasonal offerings — such as Norwegian salmon, Key West sole, and shrimp and scallops Roberto — showcase the kitchen’s versatility. With every ingredient sourced fresh, it’s hard for guests to make a wrong choice.

FRESCO

More Than Just a Meal

What truly sets Old Towne apart is the balance of quality and value. Dean and Catherine emphasize their commitment to fresh, high-quality ingredients served at prices that make dining out feel like a treat, not a splurge. Paired with attentive service and a welcoming atmosphere, Old Towne has become a place where guests feel like family.

Why Ferraro Foods

The partnership with Ferraro Foods is built on trust and quality. “Ferraro offers us the best products at very reasonable and affordable prices,” Dean explains. This ensures Old Towne can maintain its standards of excellence without compromising on value — a balance that benefits both the restaurant and its guests.

Words of Wisdom

For Dean and Catherine, success in the restaurant industry boils down to two guiding principles: use fresh products and keep a positive attitude. It’s advice that has sustained Old Towne through decades of change while preserving its reputation for consistency.

Giving Back to the Community

Old Towne’s impact extends beyond its dining room. As a family-owned business rooted in Trumbull, Dean and Catherine believe in giving back. The restaurant supports and donates to a wide range of organizations and local groups, strengthening the bonds with the community that has embraced them for more than 35 years. “The community isn’t just where we work — it’s the heart of everything we do,” they share.

FRESCO BY FERRARO | PAGE 9

LOSURDO BEL CAPRI FROZEN DOUGH BALLS

PORTIONED. FROZEN. READY.

LOSURDO BEL CAPRI PIZZA DOUGH BALLS

20 oz Individually Wrapped | Frozen | 20 per Case

Ferraro #3800191

Bring authentic pizzeria quality to your kitchen with Losurdo Bel Capri 20 oz Pizza Dough Balls. Perfectly portioned and individually wrapped, these frozen dough balls take the guesswork out of pizza prep while delivering consistent results every time.

Authentic Taste & Texture

Crafted for that traditional, airy pizza crust with the right balance of chew and crispness.

Convenient & Consistent

Each 20 oz dough ball is preportioned and individually wrapped, making prep fast, easy, and messfree.

Versatile Applications

Ideal for New York–style pies, Sicilian squares, calzones, stromboli, and more.

Frozen Fresh

Maintains peak freshness and performance, ready to proof and stretch when you are.

FINALMENTE

SHREDDED MOZZARELLA

THE PERFECT BLEND FOR PERFORMANCE.

FINALMENTE MOZZARELLA SHRED 75WM/25PS

6/5 lb Pack Size | Ferraro #2109005

Crafted with quality and consistency in mind, Finalmente Mozzarella Shred 75WM/25PS blends the richness of whole milk with the performance of part-skim. The result is a perfectly balanced cheese that delivers exceptional melt, stretch, and flavor on every pizza.

Balanced Blend

75% whole milk for creamy texture and flavor, 25% part-skim for structure, less oiling, and better browning.

Superior Performance

Ideal melt and golden finish that holds up under the heat of any pizza oven.

Operator Friendly

Pre-shredded for efficiency and portion control, helping reduce prep time while maintaining consistency.

Versatile Applications

A go-to cheese for pizzas, baked pasta, stromboli, calzones, and more.

SWEET HEAT. BIG FLAVOR. ENDLESS POSSIBILITIES.

212 HOT HONEY

Ferraro Exclusive

Bring the sweet heat trend to your menu with 212 Hot Honey — a golden honey base infused with chili for the perfect balance of sweet and spicy. Whether drizzled over pizza, wings, or appetizers, this versatile condiment is a customer favorite that turns everyday dishes into signature creations.

On-Trend Flavor

Capitalize on the swicy (sweet + spicy) movement that’s driving sales across the pizza and restaurant industry.

Pizza Perfect

A drizzle transforms pepperoni, sausage, or veggie pies into next-level menu items.

Back-of-House & Front-of-House Options

Available in bulk jugs for kitchen prep and convenient squeeze bottles for easy finishing or tableside service.

212 Hot Honey

4/1 Gal Jugs | Ferraro# 4705501

212 Hot Honey

6/18 oz Bottles | Ferraro# 5000202

September

The State of America’s Independent Pizzerias

When it comes to pizza, America has long been divided between the major national chains and the thousands of independent operators that define the local dining scene. While chains dominate in scale, it’s the non-chain pizzerias, the mom-and-pop shops, regional favorites, and family-owned institutions, that capture the authentic spirit of American pizza culture. Today, these operators are facing both unprecedented challenges and exciting opportunities, shaped by shifting consumer behaviors, technology, and evolving food trends.

Size of the Independent Pizza Market

According to data from PMQ Pizza Magazine’s 2024 Pizza Power Report, the U.S. pizza industry generates over $46 billion annually, with independents accounting for roughly 41% of total sales. Although chains capture a large share, the more than 36,000 independent pizzerias across the country remain a vital part of the industry. These local shops often thrive by offering authenticity, regional styles, and strong community connections that national chains struggle to replicate.

Consumer Demand & Shifting Preferences

A Technomic consumer survey found that 64% of pizza lovers prefer independent pizzerias for taste, freshness, and menu creativity.

Other insights driving growth for independents include:

• Customization & uniqueness: Nearly 70% of Gen Z and Millennials say they’re more likely to choose a pizzeria that offers build-your-own or specialty pies.

• Premium ingredients: Over 58% of consumers are willing to pay more for organic produce, locally sourced toppings, and specialty cheeses.

• Community connection: A Datassential report noted that diners view independents as more authentic and community-driven, which increases customer loyalty.

Key Challenges Facing Independent

Operators

De spite their advantages, independents face mounting pressures:

Labor Costs & Staffing

• Restaurant labor cos ts have risen by over 20% since 2020,

putting pressure on small operators with thinner margins.

• Turno ver remains high, with nearly 75% of restaurants reporting difficulty retaining hourly staff.

Food Inflation

• The price of mozzarella has fluctuated significantly, with 2024 averages up 12% yearover-year.

• Wheat prices and supply chain disruptions continue to impact flour costs, affecting every operator who relies on dough.

Competition from Chains & Convenience Models

• Domino’s and Papa Jo hn’s report that over 75% of their orders are digital, creating an expectation for fast, frictionless ordering.

• Inde pendents often lag in technology adoption, which can limit customer reach.

HOT TIP: Regional Styles & Cultural Relevance

Non-chain pizza also thrives by celebrating regional diversity, a strength that large chains can’t easily replicate. From New York’s foldable slices to Chicago’s deep dish, Detroit’s square pies, and New Haven’s coal-fired apizza, independents have preserved and expanded these distinct traditions. This diversity is resonating with younger diners who increasingly value authentic culinary experiences over standardized menus.

Outlook for the Future

Despite challenges, the independent pizza segment remains resilient and poised for growth. Market analysts forecast that the overall pizza industry will continue to expand at 3–4% annually through 2028, with independents expected to grow at a similar rate—if they can adapt through digital innovation and menu differentiation.

Opportunities for growth include:

• Expanding plant-bas ed and gluten-free offerings (already adopted by 1 in 3 independents).

• Le veraging loyalty programs to compete with chain rewards apps.

• Focusing on cate ring, pop-ups, and community partnerships to diversify revenue streams.

Independent pizzerias are more than just restaurants; they’re storytellers of their neighborhoods, guardians of culinary traditions, and testing grounds for the next big food trends. As chains scale with efficiency, independents scale with heart, serving not just pizza, but a sense of place and belonging.

FLAVOR THAT TOPS IT ALL

Bring bold, authentic flavor to every slice with Ferraro Foods’ exclusive line of premium protein toppings. Crafted to deliver consistency, taste, and performance, our trusted brands make it easy to serve customers the pizza and pasta dishes they crave.

MARINO

Beef Topping (Cooked)

Savory, perfectly seasoned beef topping for pizzas, pastas, and more Ferraro# 4000016

Sausage Crumble (Fully Cooked)

Classic Italian flavor in a convenient crumble, ideal for pizzas, stromboli, and baked pasta

Ferraro# 4000074

VITALE

Italian Sausage, Spicy Hand-Pinch

Bold, hand-pinched look with the spicy kick your customers love. Ferraro# 4000056

Italian Sausage, Hand-Pinch

Authentic texture and taste of traditional handpinched sausage, ready to use Ferraro# 4000064

MAMA CUCINA

Sliced Italian Sausage, Sweet (Thin, Cooked)

Sweet, savory, and versatile, perfect for pizzas and sandwiches. Ferraro# 4000204

Sliced Italian Sausage, Mild (Bias Cut, Cooked)

Mild flavor and artisan-style cut for consistent portioning and premium presentation

Ferraro# 4000329

HAND STRETCHED PAR-BAKED

Pinsa Pronto

FERRARO# 3802234

13 x 9 inch Oval

Pack/Size: 12/11 oz

A crispy crust that is soft and airy on the inside, with large, uﬀy air pockets that hold up beautifully when topped. Made with quality ingredients

Par-baked for convenience

This crust has a minimal thaw time, that cooks well in any oven. It also holds and reheats better than traditional crust.

A healthier option with big flavor

Pinsa has less cholesterol, less fat, fewer calories, and fewer carbs than regular pizza.

FRESCO BY FERRARO

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

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.

Tiramisu

Glass Cup | 12 Count

Sponge cake soaked in espresso, topped with mascarpone cream and dusted with cocoa powder

Ferraro# 4401010

Gelato

Bomba | 20 Count

Vanilla and chocolate gelato with a cherry and sliced almonds covered in cinnamon, finished with a chocolate coating

Ferraro# 4400662

Gluten Free

Eclair

Coffee | 14 Count

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!