issue 15 | italian guide bone-in...

Bone-in

VEALPrimaveraRecipe on page 23

Pizza 101

CHEESEBASICSRead about it on page 7

issue 15 | Italian Guide

[ A taste of italy ]

Toasted Ravioli

ROMA | 2 / 3 LB | 416040

deliveredAppetizer Items ...................................................... 4 - 5

Cheese Basics Article ........................................... 6 - 10

Roma & Bacio Cheese Items ............................... 11 - 14

Pizza Dough & Crust Items ........................................ 15

Tomatoes & Sauce Items ..................................... 16 - 17

Sandwich Recipe Ideas ........................................ 18 - 21

Pasta & Entrée Recipe Ideas ............................. 22 - 23

[ A taste of italy ]

Pepperoni Pizza Rolls

Raw 14” Dough, slacked out 1 each 078989Butter 2 oz 875041Cheese 6 oz 294204Pepperoni 4 oz 275727

1. Roll out dough a little thinner, brush with liquid butter2. Sprinkle 4 oz of cheese over it3. Place pepperoni over entire dough4. Start at one end and roll up the dough creating a log5. Brush with butter and top with cheese and pepperoni6. Bake at 350° for 10-13 minutes, until cheese is browned7. Slice into equal pieces, serve with marinara

APTZ CHEESE PLANK MOZZ BTTRD CASLNOVA 6 / 2 LB 338747

APTZ CHEESE STICK MOZZ BRD ITAL ROMA 6 / 2 LB 416070

APTZ CHEESE STICK MOZZ BTTRD ROMA 6 / 2 LB 416103

APTZ MACARONI & CHEESE BITE ROMA 6 / 3 LB 416111

APTZ MUSHROOM WHL BTTRD ROMA 6 / 2 LB 416079

APTZ PIZZA DGH W/CHEESE SAUCE & LA NOVA 72 / 2 OZ 121917

APTZ ZUCCHINI SLCS BRD TFF WEST CREEK 6 / 2.5LB 339251

BREAD ARTISAN CIABATTA CLUSTER HRTG OVN 20 / 8 CT 333122

BREAD ARTISAN CIABATTA PANINI HRTG OVN 55 / 4.6 OZ 333126

BREAD ARTISAN FRNCH BAGUETTE HRTG OVN 22 / 10.5 OZ 333089

CHEESE MOZZ CURD FRSH ROMA 1 / 20 AV 415211

RAVIOLI BEEF MED SQ PRCKD ROMA 2 / 3 LB 417561

RAVIOLI BEEF PRCKD JUMBO RND ROMA 4 / 3 LB 231681

RAVIOLI CHEESE PRCKD JUMBO RND ROMA 3 / 4 LB 231686

RAVIOLI CHEESE PRCKD MED SQ ROMA 2 / 3 LB 416040

Jumpstart your Tastebuds

Zucchini cut in half 2 pieces 867211Mozzarella Cheese, shredded 4 oz 294204Pepperoni 2 oz 275727Roasted Red Peppers, diced 2 oz 231908Bacon 2 oz 379410Parsley pinch 248354

1. Core out the zucchini halves2. Brush with olive oil and roast in oven for 15 minutes3. Take out and place the cheese evenly in each boat4. Place the pepperoni on top of the cheese5. Sprinkle the roasted red pepper over pepperoni6. Place in the oven and bake until golden brown7. Sprinkle bacon and parsley over the boats and serve

Pepperoni Stuffed Zucchini

page 4 | Italian Guide

One of the most important ingredients in any pizza is the cheese. The hands down most common

pizza cheese is Mozzarella. But, when it comes to choosing your perfect pizza cheese, there are a

lot of things to consider. Mozzarella is Italian for "spun paste," pasta filata refers to the stretched-

curd cheeses made famous in Italy, such as Mozzarella, Provolone and String Cheese. Such

cheeses are made using a special technique whereby the curd is given a hot whey bath, then

kneaded and stretched to the desired pliable consistency (think of pulled taffy). The Pasta Filata

process is what gives cheese the smooth, creamy texture and the stretch.

But, not all pizza cheese is purely Mozzarella. We have plenty of traditional Mozzarella cheese

holding it all together

CHEESE BASICS

N.Y. STYLE with Shredded Whole Milk Bacio Cheese

A Taste of Italy | page 7

GRILLED CHEESE with Part-Skim Bacio, American Cheese & Pepperoni

STUFFED PIZZA with Sliced Whole Milk Bacio & Italian Sausage

N.Y. SAUSAGE with Bacio Cheese, & Fresh Pinched Italian Sausage

CHEESE MOZZ WM BLOCK PREM BACIO 8 / 6 LB 287632

CHEESE MOZZ P/S BLOCK PREM BACIO 8 / 6 # AV 287633

CHEESE MOZZ WM SHRED PREM BACIO 6 / 5 LB 294204

CHEESE MOZZ P/S SHRED PREM BACIO 6 / 5 LB 294205

CHEESE MOZZ 50/50 WM P/S SHRED BACIO 6 / 5 LB 294206


CHEESE MOZZ 50/50 WM P/S SHRED BACIO 1 / 5 LB 302584 (

CHEESE MOZZ PROV BLND 50/50 P/S BACIO 6 / 5 LB 337771

CHEESE MOZZ 50/50 WM P/S DICED BACIO 6 / 5 LB 337786

CHEESE MOZZ 50/50 WM P/S DICED BACIO 1 / 5 LB 339386


CHEESE W/M MOZZ SUPER DLX ROMA 8 / 6 LB 231513

CHEESE MOZZ P/S SUPER DLX ROMA 8 / 6 AV 249305

CHEESE MOZZ FRESH THIN SLCD LOG ROMA 6 / 2 LB 397845

CHEESE MOZZ OVOLINI FRESH 4 OZ ROMA 2 / 3 LB 397855

Premium Pizza Cheeses

options, fresh and low-moisture. However, we do have

many cheese products that are known as "Pizza Cheese."

These are Mozzarella cheeses that are specially formulated

to perform better when used for pizza. Our pizza cheese

is made with the patented Leprino process which enables

ideal melt and performance attributes across variety of pizza

cook platforms by adding functional ingredients, such as

modified food starch.

Can't decide which cheese to use? You can test them out

and see or just go through your preferences with your

Performance Foodservice - TPC sales representative.

They will be able to point you in the right direction.

™

( indicates a split case itempage 8 | Italian Guide

If you want to test it yourself, get samples and perform the

following tests. Make a pie with everything the same except

cheese blends and see what works best for your operation.

Texture & Stretch: The cooked cheese should be properly

stretchy - not too tough, but not too soft either. Mozzarella

provides the best stretch on a pizza, so make sure it’s within

your cheese blend.

Melt: Have you ever had a pizza slice and the cheese fell

off once you took a bite? You don’t want that for your pizza.

Make sure the cheese doesn't become too runny or hard.

Color/Browning: The color and browning is all about

personal preference. It’s all about what cheese you use.

Run tests to see which blend of cheese you like more.

Greasiness: When you see a few puddles of grease on

your pizza it’s from the fat oiling off of the cheese. This may

MEMPHIS PIZZA with Pulled Pork, Red Onion, Whole Milk Bacio & Moonshine BBQ Sauce

CASHEW CHICKEN with Grilled Chicken, Cashews, Broccoli, Carrots & Sweet Chili Sauce

PRIMIVERA with Bacio Cheese, Grilled Chicken & Primivera Sauce

Classic Pizza Cheesesbe from a few different things: The cheese has a high fat

content, the cheese is at the breaking point (old), or the

oven wasn’t hot enough to fully bake the pizza.

Hold time: Are you serving buffet style or utilizing

take-out? All cheeses will naturally harden as they cool,

but you should evaluate how each cheese blend holds color

and texture. You don’t want your customer to see a very

hard or transparent cheese on their pizza pie when they

get ready to eat.

Remember that we at Performance Foodservice are here

to help you get your cheese right. Whether you are starting

a new pizza restaurant, tweaking your current recipe or just

looking for a better choice we can help. Your sales

representative and our internal support staff would be

happy to help get you samples or give suggestions to

give you and your customers the ideal pizza experience.

CHEESE MOZZ WM P/S BLND SHRED ASSOLUTI 2 / 15 LB 079116

CHEESE MOZZ P/S SHRED ASSOLUTI 2 / 15 LB 079117

CHEESE MOZZ WM FTHR SHRED ASSOLUTI 2 / 15 LB 079140

CHEESE MOZZ LMPS LOAF ASSOLUTI 8 / 6.5 LB 232134

CHEESE MOZZ WM ASSOLUTI 8 / 6 LB 233627

CHEESE W/M MOZZ SUPER DLX ROMA 8 / 6 LB 231513

CHEESE MOZZ W/M CLASSICO ROMA 10 / 6 LB 232144

CHEESE VEGAN MOZZ STYLE SHRED ROMA 3 / 5 LB 249245

CHEESE MOZZ WM SHRED ORGNL ROMA 6 / 5 LB 261037

CHEESE MOZZ WM MUENSTER SHRED ROMA 2 / 15 LB 304062

CHEESE MOZZ LMPS WM PROV SHRED ROMA 2 / 15 LB 306830

CHEESE MOZZ P/S SHRED ROMA 6 / 5 LB 326622

CHEESE MOZZ LMPS FTHR SHRED PIANCONE 6 / 5 LB 232981

CHEESE MOZZ LMWM FTHR SHRED PIANCONE 6 / 5 LB 232989

CHEESE MOZZ WM CROWN JEWEL PIANCONE 8 / 6 LB 249296


OVER-EASY with Bacio Cheese, Fried Eggs & Pinched Breakfast Sausage

BREAKFAST with Bacio Cheese, Cheese Sauce,Scrambled Eggs & Breakfast Sausage

SICILIAN with Proscuitto, Pear, Mozzarella, Gorgonzola Cheese & Pesto

Whole Milk Mozzarella Part-Skim Mozzarella

Specs: 2.5-3.5% Milkfat | 45% or more milkfat in solids Specs: 1.5-2.5% Milkfat | 30-45% milkfat in solids

Aging: Cures faster, tends to have shorter shelf life, and shorter optimum window of usage

Aging: Cures slower tends to have longer shelf life, and longer optimum window of usage

Melt: Given similar moisture content may melt slightly faster Melt: Given similar moisture content, may melt slightly slower

Browning: Browns slightly less Browning: Browns slightly more

Stretch: Slightly reduced due to milkfat Stretch: Slightly more

Texture: Texture tends to be softer, due to the higher oil content Texture: The texture tends to be chewier

Flavor: Slight creamier flavor, develops stronger flavor with age Flavor: More mild flavored

Coverage: Slightly less, because it is more transparent when baked Coverage: Tends to have slight advantage

Holding Ability: Stays gooey slightly longer, due to higher fat content however tends to take on transparent look more quickly

Holding Ability: Stiffens slightly faster, but retains a full yellow color for a longer time

Oil Off: Will oil off more, oil off increases with age Oil Off: Less than Whole Milk, still has sheen or slight release

Ability To Process: Tends to be softer, more difficult to process/shred Ability To Process: Has slightly firmer body, easier to process/shred

VS

CHEESE MOZZ LM PS LOAF SALUTE 8 / 6 LB 272855

CHEESE MOZZ LOAF LM WM SALUTE 8 / 6 LB 272856

CHEESE MOZZ LM PS PROV SHRED SALUTE 6 / 5 LB 324372

CHEESE LM PS MOZZ PROV DICED NORTHLAND STAR 2 / 15 LB 232169

CHEESE MOZZ CHED PROV DICED NORTHLAND STAR 6 / 5 LB 239583

CHEESE MOZZ LM WM BLOCK NORTHLAND STAR 2 / 20 LB AVG 240993

CHEESE MOZZ P/S SHRED NORTHLAND STAR 4 / 5 LB 251044

CHEESE MOZZ 4 WAY BLND SHRED NORTHLAND STAR 2 / 15 LB 258604

CHEESE MOZZ WM LMPS PROV SHRED NORTHLAND STAR 2 / 15 LB 334742

CHEESE MOZZ ORGNL LMPS ROMA 8 / 6 LB AVG 079109

CHEESE MOZZ ORGNL WM ROMA 8 / 6 LB 299232

CHEESE MOZZ SHRED REG LMPS SILVER SOURCE 4 / 5 LB 875191

CHEESE MOZZ PROV FTHR SHRED SILVER SOURCE 6 / 5 LB 907268

CHEESE MOZZ FTHR SHRED LMPS SILVER SOURCE 6 / 5 LB 907281

CHEESE MOZZ WM LOAF LUIGI 8 / 6 LB AVG 243384

CHEESE MOZZ P/S LUIGI 8 / 6 LB AVG 270135

Mozzarella Cheeses


Wisconsin MozzarellaCHEESE MOZZ LOAF LMPS RAFFINATO 8 / 6 LB AVG 197498

CHEESE MOZZ FTHR SHRED LMPS RAFFINATO 6 / 5 LB 197500

CHEESE MOZZ WM FTHR SHRED RAFFINATO 6 / 5 LB 197501

CHEESE MOZZ LOAF LMPS RAFFINATO 1 / 6 LB AVG 211700 (

CHEESE MOZZ FTHR SHRED LMPS RAFFINATO 1 / 5 LB 211702 (

CHEESE MOZZ 3 WAY BLND SHRED ULTIMO 2 / 15 LB 252247

CHEESE PIZZA 5 BLND FTHR SHRED ULTIMO 4 / 5 LB 243113

CHEESE MOZZ LMPS FTHR SHRED FAVOLOSO 2 / 15 LB 079054

CHEESE MOZZ LMWM FTHR SHRED FAVOLOSO 2 / 15 LB 177077

CHEESE MOZZ LMPS LOAF FAVOLOSO 8 / 6 LB AVG 272533

CHEESE MOZZ LMWM LOAF GRN FAVOLOSO 8 / 6 LB AVG 273992

CHEESE PROV LMWM STICK FAVOLOSO 3 / 12 LB AVG 289609

CHEESE PROV LMWM SMKD STICK FAVOLOSO 3 / 12 LB AVG 289613 PIZZA CRUST 12" READY RISE FZ ULTIMO 1 / 12 CT 252251

PIZZA CRUST 14" READY RISE FZ ULTIMO 1 / 12 CT 289763

PIZZA CRUST 16" READY RISE FZ ULTIMO 1 / 12 CT 292156

PIZZA CRUST 12" SHEETED RAW ROMA 25 / 14 OZ 243651

PIZZA CRUST 14" SHEETED RAW ROMA 25 / 19 OZ 243652

PIZZA CRUST 16" THIN ROMA 1 / 30 EA 442977

PIZZA DGH BALL ROMA 36 / 12 OZ 305617

PIZZA CRUST 10" SUPREME RAW ULTIMO SUPREME 40 / 9.8 OZ 078982




PIZZA DGH BALL ULTIMO 28 / 16 OZ 081319



FLOUR HIGH GLUTEN ASSOLUTI 1 / 50 LB 231606

FLOUR HIGH GLUTEN LUIGI 1 / 50 LB 231841

FLOUR HIGH PROTEIN ROMA 1 / 50 LB 231254

FLOUR 00 12% PROTEIN ROMA 1 / 55 LB 233612

( indicates a split case item

a.

b.

c.c.

a.

b.

c.

a.

b.

c.

a. ULTIMO PIZZA DOUGH BALLS b. ULTIMO READY-RISE CRUST c. ULTIMO SUPREME CRUST

Our Solid Foundations


d. e. f. a.

a.

c.

b.

d.

f.

e.

b. c.

An ideal base for easily making your own signature sauce.

Tailor it to your tastes by adding liquid and spices.

A slightly chunkier tomato base for a more experienced operator. Tailor it

to your tastes by adding liquid and your signature spices.

A classic tomato base for a more experienced operator. The ideal base ingredient for your house

pizza sauce recipe.

These California tomatoes are high quality and a perfect finishing touch to any stuffed pizza. These can be

hand-crushed right on top.

Ideal for Chicago-Style stuffed pizzas. This is also a perfect base ingredient

for a chunkier pizza sauce.

A great ready-to-use pizza sauce. Ideal for any type of operator,

especially for those where pizza is not the main focus.

SAUCE PIZZA SUPER HVY W/BASIL PIANCONE 6 / #10 233001

SAUCE PIZZA X HVY W/BASIL GF ROMA 6 / #10 CN 233006

SAUCE TOMATO FCY ROMA 6 / #10 078779

SEASONING PIZZA PRFCT SAUCE ROMA 12 / .3 LB 239032

TOMATO CALIF PEAR WHL PLD BASIL PIANCONE 6 / #10 232026

TOMATO DICED IN JUICE ROMA 6 / #10 493438

TOMATO GRND AP UNPLD GF LUIGI 6 / #10 CN 234437

TOMATO GRND UNPLD 7/11 STANISLS 6 / #10 CN 056022

TOMATO GRND UNPLD IN PUREE ROMA 6 / #10 CN 493454

TOMATO PEAR CUTS IN PUREE ROMA 6 / #10 240394

TOMATO PUREE XHVY FULL RED STANISLS 6 / #10 CN 027633

TOMATO WHL PLD STD IN JUICE ASSOLUTI 6 / #10 078772

TOMATO WHL PLD W/BASIL LEAF PIANCONE 6 / #10 233022

PASTE TOMATO ROMA 6 / #10 CN 231869

PUREE TOMATO 1.06 ROMA 6 / #10 CN 078744

PUREE TOMATO XHD 1.07 ROMA 6 / #10 078769

SAUCE MARINARA TRDTNL ROMA 6 / #10 240392

SAUCE MARINARA PIANCONE 6 / #10 261212

SAUCE PASTA W/OLIVE OIL & SPICE ROMA 6 / #10 237768

SAUCE PESTO BASIL W/PINE NUT GF ROMA 2 / 32 OZ 234153

SAUCE PESTO SUN DRIED TOMATO GF ROMA 2 / 32 OZ 078673

SAUCE PIZZA PIZZAIOLO STANISLS 6 / #10 045212

SAUCE PIZZA PREM RED STANISLS 6 / #10 CN 945407

SAUCE PIZZA PREPARED W/OIL & ULTIMO 6 / #10 CN 078771

Our Traditional Tomatoes


SICILIAN GRILLED CHEESE

1. Butter bread and sprinkle shredded Parmesan over the 2 slices and pat to coat2. Butter grill and set cheese side down on grill3. Add American and Muenster to one side and Mozzarella to the other side4. Place capicola on the grill to heat then place on American side5. When cheese is melted and bread is toasted, place together and cut on a bias

Sour Dough Bread 2 slices 329657Muenster 1 slice 852371American Cheese 1 slice 158718Mozzarella, slice 1 each 287632Capicola 3 oz 880771Parmesan Cheese, shredded 2 oz 232199

Sicilian Grilled Cheese

Chicken Breast 4 oz, cooked 1 each 310512Pesto Sauce 2 oz 287852Tomatoes, sliced 2 each 328729Mozzarella, sliced 2 each 287632Sour Dough Bread 2 slices 329657

Sour Dough Bread 2 slices 329657Mozzarella Cheese, shredded 3 oz 337771Muenster Cheese 1 slice 852371Pepperoni 2 oz 275727Provolone, slice 1 each 200159American cheese 1 each 158718

1. Place cheese on each side of the bread2. Spread Pesto over one side of the cheese3. Place the tomatoes over the pesto4. Slice the chicken and shingle over the tomatoes5. Place the bread together and butter each side6. Place on Panini machine to toast7. Cut on a bias and plate, add side and serve

1. Butter 2 slices of the bread2. Sprinkle evenly with 2 oz of the Mozzarella cheese3. Place pepperoni over the cheese4. Drizzle more butter over the top and pat down to stay in place5. Butter the grill and place on the grill, pepperoni side down6. American & Provolone on one side and Muenster on other7. Grill until all cheese is melted8. Put together and cut on a bias

Chicken Pesto Panini Pizza Grilled Cheese

The Italian Sandwich Shop


Ground Beef 8 oz 259392Mozzarella cheese 2 slices 287632Pepperoni 5 slices 275727Pizza Sauce 1 oz 078771Bun 1 each 436459

Ground Beef 1 pound 259392Ketchup ½ cup 467755Brown Sugar ½ cup 033223Italian Seasoning 2 tablespoons 242866Garlic Pepper Seasoning 1 teaspoon 545656Ground Mustard ¼ teaspoon 985848Hoagie Rolls 1 each 359207Mozzarella Cheese 2 slices 287632

1. Make 2 patties out of the meat2. Place one patty on a cutting board3. Place cheese & pepperoni in the middle of the patty4. Place the other patty over the top and pinch the side to enclose the ingredients5. Place on grill and sprinkle with Italian seasoning6. Cook to desired temperature, when done ladle the sauce over the top and place 1 slice of cheese and melt7. Butter bun and toast8. Place bun on the plate and place the burger on bottom bun9. Shingle the top bun, add side then serve

1. Butter roll and place on grill to toast2. Combine all other ingredients, except mozzarella, in a stock pot3. Place on medium heat and cook stirring every couple minutes until cooked all the way through4. Place roll on plate and place Mozzarella on bottom of the roll5. Take 6 oz of the sloppy joe meat and spread over roll, sprinkle with parsley flakes6. Place side on plate and serve

Stuffed Pizza Burger Italian Sloppy Joe

ITalian Sausage Po'BoyHoagie Bun 1 each 359207Italian Sausage Link 1 each 264578Arribiatta Sauce 3 oz see belowMozzarella Cheese, sliced 2 each 287632

1. Butter roll and place on grill until toasted2. Place link on char grill to cook, turn when needed3. When link is done, slice into coins4. Place ½ the sauce on bottom part of the bun5. Shingle coined link over sauce6. Drizzle rest of the sauce on sausage7. Cover with cheese and melt8. Place on plate, add side and serve

Arabiatta Sauce

Marinara Sauce 1 can 261212Crushed Red pepper ½ teaspoon 545751Garlic Powder ½ teaspoon 545656

1. Add all ingredients into a stock pot and bring to a boil2. When it’s at a boil, turn down and simmer for 30 minutes


Lamb Bolognaise

Bolognaise sauce

Spaghetti Noodles 6 oz 233386Peas 2 oz 993241Capicola 2 oz 880771Pepperoni 1 oz 275727Red Onion, diced 1 oz 354007Red Peppers 2 oz 231908Bacon, diced 1 oz 379410Egg 1 each 517985Olive Oil 1 oz 247735

Lamb Chop, pairs 2 each 047989Rosemary, ground 1/8 teaspoon 426909Oregano 1/8 teaspoon 545746Olive Oil 1 oz 247735Thyme 1/8 teaspoon 545759Bolognaise Sauce 6 oz see belowSpaghetti 5 oz 326295

Yellow Onion, diced ¾ of the onion 354009Celery, sliced 1 cup 865009Garlic, chopped 1 teaspoon 370251Crushed Tomatoes 28 oz 878215Tomato Sauce 15 oz 078779Red Wine ½ cup Basil 2 teaspoons 264656Oregano 2 teaspoons 264694Salt ½ teaspoon 333998Black Pepper ¼ teaspoon 545749

1. Add all ingredients into a stock pot and bring to a boil2. When it’s at a boil, turn down and simmer for 30 minutes

Veal Chop, frenched 1 each 522874Pasta Sauce 5 oz 237768Crushed Red Pepper pinch 545751Garlic, chopped pinch 370251Zucchini, ½ mooned 2 oz 867211Red Onion, sliced 2 oz 354007Broccoli, sliced 2 oz 867689Mushrooms, sliced 2 oz 272376Olive Oil 1 oz 247735Cinnamon Chipotle Seasoning 1/8 teaspoon 275251

1. Place olive oil in a sauté pan2. Add peppers, onions and capicola and heat for 2 minutes3. Add egg and toss until cooked4. Add noodles and toss5. Place in a bowl and sprinkle peas and bacon over the top

1. Mix all spices together with the olive oil2. Rub chops and char grill, turning to cook evenly, medium rare3. Heat sauce over medium heat and bring to a slight boil4. Add spaghetti to the sauce and toss5. Place the pasta and sauce in a nice pasta bowl6. Stand the racks in the middle leaning on each other and serve

1. Season the veal chop with chipotle seasoning in olive oil2. Char grill chop to get grill marks, then cook in oven to finish3. Heat olive oil in a sauté pan, then add veggies and turn down to medium heat and sauté to aldente4. Add pasta sauce, red pepper and garlic, sauté to a slow boil5. Add pasta and toss6. Plate as shown above, garnish with chopped basil and serve

Spaghetti CarbanaraVeal Primavera

Italian Entrée Inspirations


8001 51st Street West • Rock Island, IL 61201(309) 787-1234 • 1-800-747-1234

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