wholesale catalog10

IMPORTERS OF

FINE ITALIAN FOODS

Wholesale Catalog

A . G . F E R R A R I F O O D SFine I tal ian Groceries and Prepared Foods

O U T S T A N D I N G S E R V I C E

BENVENUTO!WELCOME TO

A. G. FERRARI FOODS

In Italy, eating is a deeply ingrained way

of life—a thoroughly social, spiritual

and sensual experience. We share this

passion and suspect you do too. It

inspires our mission to bring a bit of

Italian culture and culinary tradition to

the tables of our customers.

A.G. Ferrari Foods’ owner

Paul Ferrari and our Executive Chef

Gianluca Guglielmi have expanded our

mission by offering national wholesale

distribution of unique, regional Italian

specialty foods to retailers,

restaurateurs and markets seeking

the highest level of quality.

As you browse through our

Wholesale catalog, you’ll find our

exclusive selection of foods and

artisans—collectively, the finest tradi-

tions of Italian gastronomy. Noted food

writer David Rosengarten

has called us the “Brilliant San

Francisco Importer”and many of the

products and artisans we represent

have won praise in major food

magazines and media outlets. If you

have any questions, please contact

our Wholesale team at

510-346-2191 - 510-346-2188or via www.agferrari.com.

As we look forward to serving you

and your customers, we are commit-

ted to the standards of excellence that

have been our company’s hallmark

since the early 1900s:

“La Qualita Non Ha Tempo.”Q U A L I T Y I S T I M E L E S S

PAUL FERRARI WITH DUCCIO CORSINIVILLA LE CORTI ESTATES ITALY

A . G . F E R R A R I F O O D S W h o l e s a l e1

A.G. FERRARI FOODS ORGANIC PASTA Campan ia

Paul has created a line of organic pastas made from 100% organic Italian durum wheat semolina.

#1457 Organic Bucatini Long and slender hollowed pasta tubes. #1440 Organic FarfalleButterfly shaped pasta.#1438 Organic Fusilli NapoletaniA local specialty of Naples—Thick hololow fun-to-eattwisted straws noodles.#1455 Organic MaccheronciniLiterally "Little Maccheroni".#1911 Organic TorchiettiLittle torches.#1454 Organic RiccioliThese little curls pairs excellently with meat sauces.

#1908 Organic LinguineFlat, thin-cut pasta ribbons. #1436 Organic Penne RigateThis diagonal quill-shaped cut is one of our most popularand versatile pastas.#1417 Organic SpaghettiA classic cut from southern Italy. #1425 Organic StrozzapretiThese twisted strands of pasta hold a sauce with ease!#1416 Organic FusilliA short corkscrew cut.

We import authentic regional pasta cuts from Puglia and Campania. Both collections offer the highest quality

pasta in their price range. Bronze dies used in the production process produce a rough-textured cut.

#6881 LinguineFlat, thin-cut pasta ribbons. #2409 Penne RigateThis diagonal quill-shaped cut is one of our mostpopular and versatile pastas.#3826 Pennette RigateA small penne rigate.

A.G. FERRARI FOODS ARTISAN PASTA Campania

#2413 SpaghettiA classic cut from southern Italy. #2415 StrozzapretiThese twisted strands of pasta hold a sauce with ease!#6882 BucatiniLong, slender hollow tubes. #2409 RigatoniWide ridged tubes.

A.G. FERRARI FOODS ARTISAN PASTA Puglia#3464 Cavatelli Short rolled disc-shaped pasta.#3465 Cavaturi Long rolled disc-shaped pasta.#3463 Orecchiette “Little ear”-shaped pasta.

TH E

ME D I T E R R A N E A N

DI E T

Pas ta i s fo r t i f i ed w i th

fo l i c ac id , a key nut r ien t

fo r women o f c h i ldbear ing

age because i t may

prevent some

b i r th de fec t s .

TELEPHONE 510-346-2191 FAX 510-346-2165 www.agferrari.com 2

O R G A N I C A N D A R T I S A N PA S TA

A R T I S A N PA S TA


Pastificio Latini Le Marche

On their farm in Le Marche, Carlo and Carla Latini

harvest exceptional and rare wheat varietals to produce

pasta of unrivaled taste and texture.

#1340 Bucatini #1347 Penne #1351 Spaghetti #1352 Spaghetti alla Chitarra #1353 Spaghettini#1356 Tagliarini#1357 Trenette

#1349 Spaghetti#3613 Pennette

LATINI CLASSICALATINI SENATORE CAPPELLI

These beloved delicate pasta dumplings

have been a staple of northern and

southern Italian cooking since the

early 19th century.

Lirma GnocchiEmi l ia -Romagna

#3520 Gnocchi di PatateImported Italian potato gnocchi: a beloved Italian staple.

#3521 Gnocchi con SpinaciLight, fluffy spinach and potato pasta dumplings.

Lirma Emi l ia -Romagna

Pasta di Gragnano CampaniaA small co-op of top producers in Gragnano—the birthplace of dried pasta—

uses the highest quality local durum wheat semolina to produce shapely cuts

typical of Campania. $6.59 500g.#3626 Calamari Rings #3136 Conchiglioni Large shells

#3133 Elicoidali Ridged short tubes #3141 Ferrazzuoli Long Strozzapreti

#3304 Fusilloni Large Corkscrews #3867 Linguine Long Linguine

#3301 Paccheri Large Tubes #3302 Pennoni Large Penne

#3299 Sfoglia Lasagne #3134 Spaghetti con Curva Long Spaghetti

#3306 Ziti Large 24” long smooths tubes

Pastificio Latini Le Marche

#2424 Passato di PomodoroOur own fresh tomato puree, ready to use as a pizza toppingor pasta sauce, in soups, and in stews.

#2425 FreschissimaOur “very fresh” sauce captures the essence of vine-ripened tomatoes: chopped fresh and quickly cooked.

#2420 Salsa all'Arrabbiata This "angry" sauce is flavored with garlic ,olives and chili pepper and has a bit of a kick.

#2421 Salsa al BasilicoAnother sauce of classic simplicity; freshly crushed tomatoes and basil.

#2422 Rustichella A classic tomato sauce flavored with onion, celery, carrot and basil.

#2423 Rustichella PiccanteChili pepper lends a spicy kick to this classic pasta sauce.

A.G. Ferrari Foods Organic TomatoSauces Toscana

A small family farm run by three sisters on Tuscany’s west coast crafts an artisan

selection of organic tomato sauces to bear the A.G. Ferrari Foods name. There

are no artificial flavors, preservatives or added sugars.

Ripe, sweet whole peeled tomatoes raised under the warm and nuturing Naples sun. Hand-picked and packaged by the Andolfo brothers since 1946. Terrific as a base forsauces, stews and chili.#6352 Pomodori Pelati Whole, peeled Neapolitan tomatoes.

La Primavera Pomodori Pelati Campania

THEMEDITERRANEAN

DIET

Tomatoes are rich in lycopene,

considered one of the world’s

strongest antioxidants.


S A U C E S A N D S P R E A D S

O R G A N I C

O R G A N I C

O R G A N I C

O R G A N I C

O R G A N I C

O R G A N I C

Paul searched for two years to find the right producer to craft a pre-servative-and-additive-free collection of spreads and pestos bearingthe A.G. Ferrari Foods name. His quest ended in the vegetable gardensof a small producer in the herb-scented hills above Genova.

A.G.Ferrari Foods Pestos and Spreads L igur ia

#3816 Pasta di Olive VerdiDelicate paste of green olives, olive oil andfresh herbs.

#3817 Pesto alla GenoveseA classic Ligurian pesto made with fresh basil,olive oil and Parmigiano.

#3818 Salsa di NociFresh chunky sauce of walnuts, cashews, oliveoil, Parmigiano and garlic .

#3819 Pesto Rosso Sun-dried tomato pesto made with sun-driedtomatoes, olive oil, nuts and fresh herbs.

#3820 Crema di Carciofi A creamy, rich sauce made with artichokes,olive oil and herbs.

#3821 Pasta di Olive NereFlavor-rich paste made with Taggiasca blackolives, olive oil and fresh herbs.

#3822 Crema di PeperoniPiquant red pepper pesto made with sweet red peppers, olive oil and nuts.

#3823 Olive DenocciolatePitted black Taggiasca olives in extra virgin olive oil.

#3832 Extra Virgin Olive Oil Our distinctive blend is first cold-pressed with no heat or chemical extraction. Intensely green in color with a fruity,herbal nose and a classically Tuscan peppery finish, our privatecollection olive oil is extremely versatile for cooking, dressing salads and vegetables and finishing dishes.

A.G. Ferrari Foods Extra Virgin OliveOil Toscana

Assertive OilsRobust , round , pepper y or power fu l l y g rassy

Delicate Oils Fru i t y, subt l y g rassy, sweet or but te r y

A. #3492 Giorgio Zampa SardegnaGolden-hued and grassy with a piquant peppery finish.

B. #3564 Vanini Osvaldo Lombard iaA peppery olive oil from the cool climes of Lake Como.

Paul Ferrari works with a small

cooperative in Vinci, Tuscany to

craft our private collection blend of

extra virgin olive oil. At the small

co-op, Paul annually attends the first

night of pressing. It is a buoyant and

festive evening that culminates in

a warm, fireside feast consisting of

the fresh, just-pressed olive oil

and freshly-baked bread. It is one

of life’s simplest pleasures and one

every Italophile should

experience one day.

A. #2855 Caricato Pug l iaA fragrant green-gold olive oil—round, buttery and balanced.

B. #2952 Casino di Caprafico AbruzzoRich, fragrant and green-gold in color with intense flavor and excellent fruit.

C. #6889 #1645 La Mola Laz ioFrom ancient groves north of Rome. Mildly fruity and soft; deep green with yellow highlights.

D. #3295/3296 Olio dei Sassi Bas i l i ca taFrom an excellent woman-owned-and-operated press outside Matera. Mild, sweet and slightly buttery.

E. #1437 Orcio Sannita Campan iaA smooth, golden yellow and buttery olive oil with hints of fresh apricots .

F. #1783/1784 Roi L igur iaDeeply sweet and buttery olive oil made from the Taggiasca olive.

G. #6460 Roi Affiorato L igur iaThe ancient “Affiorato” skimming method renders a refined, delicately sweet oil.

H. #2616 Tenuta Rocchetta S ic i l i aAn intense green olive oil with a robust, fruity and herbal nose.

AS SEEN IN THE

WINE SPECTOROCTOBER 2008

“Of all the Tuscan oils I tasted, my favorite

was Le Corti. It had an intense grassiness, with

artichoke notes, the right amount of

pepperiness and anolive finish.”

Sam Gugino,

Noted food writer

E X T R A V I R G I N O L I V E O I L


O R G A N I C

O R G A N I C

O R G A N I C

A.

B.

C.D.

E.

F.

G.

H.

A.

B.

O R G A N I C

#6787/6516 Le Corti ToscanaExquisite estate-grown olive oil, prized as smooth and grassy.

O R G A N I C

NE W

#1957 Extra Virgin Olive Oil Our distinctive blend is now bottledin a smaller 500 g. size

Coming Soon!

#3477 Aceto Balsamico di ModenaMade in the traditional style, our private collection balsamic is a sweet-tart blend of young and eight-year aged vinegars. Barrel-aged without sweeteners or preservatives for a smooth, balanced flavor profile , it’s perfect for everyday use in vinaigrettes and marinades. We believe it is the finest balsamic vinegar available in its price range.

A.G. Ferrari FoodsEmi l ia -Romagna

Giusti Emi l ia -Romagna

Pedroni Emi l ia -Romagna

Cesare Giaccone P iemonte

Italo Pedroni’s great-great grand-father opened his first osteriaoutside Modena in 1862. Today, he and his son Giuseppe continuethe family tradition at their acetaia,where they carefully age magnificent—sweet, rich and luscious— balsamic vinegars.

Our vinegar is produced in Modena, the

birthplace of balsamic—and has been

traditionally custom-blended to meet

Paul Ferrari’s specifications.

No acetaia in Modena has more tradition or respect than Giusti.Artisanally produced for over 400 years, the vinegars from the “FirstFamily” of balsamic are universally recognized as some of Italy’s best.

Artisan Cesare Giaccone handcrafts superb wine vinegars in the basement of his restaurant, using select grapes from neighboring vineyards. The result: “The best all-around vinegar,” according to esteemed food writer David Rosengarten.

All are aged from 3 to 5 years.

#1992 Aceto Balsamico di Modena Tart but sweet 6-year aged balsamic vinegar.

#1993 Aceto Balsamico di Modena 8-year aged balsamic vinegar—sweeter than the 6-year with a hint of citrus.

#3009 Pedroni Aceto Balsamico500m l- aged 4-5 years#6517 Pedroni Balsamico Vecchioaged 10-12 years

#6604 Pedroni Balsamico Tradizionaleaged 35-50 years

#3934 Pedroni Balsamico Tradizionaleaged 50+ years

#2545 Aceto di ArneisDelicate, floral vinegar from Piedmont’s premier white grapes.

#6331 Aceto di BarberaAs balanced, fruity and complex as its parent grape.

#1979 Aceto di BaroloRich and intense vinegar made with Barolo wine.

#6181 Aceto CesareCesare’s signature blend of Barbera, Nebbiolo and Dolcetto.

#1981 Aceto di Vino MoscatoMild and brightly fruity white vinegar.

Il Dominio Veneto

Il Dominio di Bagnoli is a sweeping estate that has been run by merely three families—and the Vatican—since 954 AD. The grape itself is actually a locally grown varietal of Raboso, known for its deep red color, high tannins and acidity. For the Aceto di Vino Friularo, the grape is aged nearly two years, softening the aromas and flavor profile of this rustic varietal into a prized, award-winning vinegar particular to the Zona Padovana.

#1998 Aceto di Vino Friularo Aged two years for soft and smooth palate.

Il Chiantigiano Toscana

In the mountain hamlet of Arezzo, the Verdi brothers of Acetificio L'Aretino, produce Tuscany's first DOCG Chianti red wine vinegar.

#6210 Aceto di Vino Bianco White wine vinegar made from Trebbiano grapes.

#6858 Aceto di Vino Chianti DOCGTuscany’s first Chianti wine vinegar.

CESARE GIACCONE Cesare’s international

fame for his artisanally

crafted vinegars now

merely matches his

renown as a restaurateur.

His restaurant Da Cesarehas been rated as one of

the world’s top ten

restaurants by the

International Herald Tribuneand ranks as a culinary

shrine on the same par

as Alice Waters’

Chez Panisse.

ARTISAN SPOTLIGHT

Paul Ferrari visits with Cesare at his restaurant Da Cesare.

B A L S A M I C V I N E G A RW I N E V I N E G A R


We import a limited selection of Pedroni’s Tradizionale aged

above 50 years.

Please contact us to reserve your allotment

of these rare and precious balsamic vinegars.

N E W

Zuccato Veneto

On the outskirts of Vicenza, Zuccato has been packaging an esteemed collection of Italy’s most popular vegetables and antipasti since 1898. We feel Zuccato’s products—the staples of countless Italian recipes and platters—are of the highest quality in their price range. Let the festa begin!

#6462 Crauti al Prosecco Sauerkraut marinated in Italian Prosecco.

#6463 Capperi in Aceto di Vino Italian capers in lightly salted mild wine vinegar.

#6464/#6474 Capperi al SaleItalian capers preserved in salt. Available in two sizes.

#6466 Cipolline Borettane all’Aceto BalsamicoPearl white little onions soaked in balsamic vinegar and seasoned with extra virgin olive oil.

#6468 Olive Verdi FarciteLarge Italian green olives stuffed with red peppers.

#6470 GiardinieraA traditional medley of carrots, celery, turnips and gherkins in pickled white wine vinegar.

#6471 Peperoncini PiccantiTapered hot chili peppers pickled in mild white wine vinegar to preserve their characteristic heat.

#6472 Carciofini agli Aromi d’ItaliaTiny whole Puglian Brindisino artichokes harvested at the peak of freshness and marinated in a zesty blend of herbs, olive oil and sunflower oil

#6475 Pomodori Secchi San Marzano tomatoes, naturally sun-dried and preserved in a mild blend of herbs, olive oil and sunflower oil.

#6846 Funghetti ItalianiTender Italian Champignon mushrooms in a savory blend of herbs, extra virgin olive oil and sunflower seed oil.

#6847 Aglio a SpicchiAromatic , flavor-rich Italian garlic cloves with fresh herbs in sunflower seed oil.

Rizzoli Emi l ia -Romagna

The Rizzoli family has been pack-ing the highest quality anchovieswithout preservatives or additivesfor nearly a century. Prized asrecipe accompaniments for theirpungent flavors and tender fillets.

#1872 Alici in Salsa PiccanteAnchovy fillets in a spicy salsa.

#1873 #1874 Filetti di AliciAnchovy fillets in olive oil.

#1876 Pasta di AcciugheCreamy paste made with anchovies,olive oil and salt.

#3939 Acciughe SalateWhole anchovies preserved inMediterranean sea salt.

Rizzoli Emilia-Romagna


A N T I PA S T I

Tartuflanghe Lombard ia

#3396 L’Oro In CucinaSliced white truffle in extra virgin olive oil.

#3399 Extra Virgin Olive Oil with TruffleExtra virgin olive oil infused with truffle essence.

Created by A.G. Ferrari Foods chef Gianluca Guglielmi anddistributed through our Bay Areakitchen, these robust Italian seasoning salts couldn’t make cooking or grilling easier.

Developed to season beef, pork, poultry and fish, they are also terrific for whole roast chicken or steamed vegetables.

#3265 Sale alla DiavolaA “devilishly spicy” seasoning made withItalian sea salt, rosemary, sugar, fresh garlic , lemon peel and hot pepper flakes.

#3266 Sale Toscano An all-purpose Tuscan seasoning made with Italian sea salt, sage, rosemary, fresh garlic , sugar and black pepper.

A.G. Ferrari Foods Italian Seasoning Salts

Truffles are said to be at their best in Piemonte. Domenica Bertolusso, who owns a truffle shop in Piobesi d' Alba, has been in the truffle business since the1960s. One of the few women in this male dominated business, Domenica is passionate about all thingsPiemontese. Despite the small size, Tartuflanghe is one of the region's most influential truffle sellers.

Truffle Oils

#3395 Crema di Funghi con Tartufi A rich, aromatic combination of fresh porcini mushrooms and black truffles .#3397 Tartufo Nero d’EstateThinly sliced black truffles in olive oil.

#3398 Burro con Tartufo A rich and heady blend of butter, salt and exotic Piemontese black truffles .

Truffle Condiments

Augusto Fieschi founded this firm in 1867 and beganthe production of Torrone andMostarda using only carefullyselected genuine and topquality ingredients.

Today, his family artisanally continues his original mission: to preserve and promote the specialties that authentically represent the taste and the flavor of Lombardian gastronomy.

#3569 Mostarda di CremonaRobust blended fruit candied and soaked in sugar syrup laced with essential mustard oil.

#3570 Mostarda di MilanoMilanese fresh fruit chutney naturallyimbued with spices and essential mustard oil.

#2619 Porcini SecchiThese fragrant dried mushrooms are an ideal match for risotti, polenta,roasted meats. Superb with full-bodied red wines.

Augusto Fieschi Lombard ia

A.G. Ferrari Foods Porcini Secchi Nor thern I ta l yThese Porcini mushrooms are especiallywell known for its distinctive pale hazelto russet brown coloring, its clean, headyaroma of "forest floor" and damp soil andits balanced, yet potent, flavor profile.


T R U F F L E A N D S A V O R I E S

Augusto Fieschi Lombardia

These versatile, lightly-salted crackers have a delicate flavor whichmakes them a perfect accompaniment for almost any kind of cheeseor savory spread. Gallette are made in the Veneto regionand are popular throughout northern Italy.

Every town in Puglia offers its own type of taralli —an unsweetenedcracker that is first boiled then baked. Our version of this regionalspecialty is round, crunches like a pretzel and tastes like a wine cracker. We make three different flavors. Use as a snack cracker, pair with hard and soft cheeses or try dipped in honey or mustard.They also make delicious croutons in soup or salad.

#3562 Taralli al Finocchio Flavored with Italian fennel.

#3563 Taralli al Peperoncino Flavored with finely ground hot Italian peppers.

#3774 Taralli PugliesiBaked with extra virgin olive oil.

Biscopan Gallette Veneto

A.G. Ferrari Foods Taralli Pug l ia

A.G. Ferrari FoodsOlive DenocciolateLiguria

The Taggiasca olive is native to the aromatic groves of Liguria,beloved by local olive oil producers for its pleasing sweetness and clean fruity palate.

These fruity olives are packed without additives in extra virginolive oil and are perfect for snacking or for use in any recipe calling for olives.

#3823 Olive DenocciolatePitted Ligurian taggiasca olives in olive oil.

Zuccato Veneto

An Italian antipasti essential: meaty green olives stuffed with a slice of succulent sweet red pepper. Always has and always will be the choice olive for the perfect martini.

#6468 Olive Giganti FarciteGiant green olive stuffed with sweet red pepper.

#3363 GalletteThin crisp crackers baked with Italian olive oil.

#3365 Gallette con olive Nere Baked with black Olives.

O L I V E S A N D C R A C K E R S


THEMEDITERRANEAN

DIET

One single olive contains:

calcium and iron, Vitamins A, C and E, natural antioxidants

and omega-3 essential fatty

acids.

Olives also boost our good (or HDL) cholesterol levels

while not increasing the LDL cholesterol

to be avoided.

The Andolfo brothers have been raising and packaging southern Italy's best, preservative-free beanssince 1946. Headquartered in Naples, this small, family-owned company exclusively sends us the best yield of their complete line of beans.

#6348 Cannellini BeansThese small, white beans are similar to navy beans, but with the flavor of roasted chestnuts.

#6349 Borlotti BeansBorlotti, also known as cranberry beans, are popularly used in Italian soups.

#6350 Butter BeansA versatile , delicate and creamy bean.

#6351 Garbanzo BeansAlso known as ceci or chick peas, garbanzo beans are harvested throughout the Mediterranean and terrific in soups and pureed as side dishes.

La Primavera Campan ia

In addition to his prized pasta and olive oil, artisan Giacomo Santolericrafts an exceptional line of organic grains that have won the praise of chefs all over Italy.

Dried beans and grains are a staple of Italy’s Mediterranean diet.

A.G. Ferrari Foods Organic Beans and Grains Umbr ia

Casino di Caprafico Abruzzo

#6300 Fagioli CannelliniCannellini beans

#6299 Fagioli Ceci Organic Garbanzo beans

#6298 Fagioli BorlottiCranberry beans

#6612 Lenticchie RosseRed Lentils

#6301 Lenticchie VerdeGreen Lentils

#4548 FarroOrganic Italian Farro

#2342 SfarrataA rustic blend of farro, garbanzo, beans, lentils and barley. Makes a wonderful base for a pot of soup.

#2380 Farro SemiperlatoA dense, flavor-rich farro, the Mediterranean’s ancient version of barley.

B E A N S A N D G R A I N S

THEMEDITERRANEAN

DIET

I ta l ian beans are r i c h in pro te ins and v i tamins and

a l so suppor t hea l thyd iges t ion .

A t rue k i t c hen essent ia l en joyed

in count less rec ipes and s ty les .

O R G A N I C

O R G A N I C

O R G A N I C


Inspired by the elegant, yet rustic pairings of his native Italy, A.G.Ferrari Executive Chef GianlucaGuglielmi created this lavish blendof Italian honey, raisins, almonds,hazelnuts, walnuts and pine nuts.

Terrific paired with blue cheese for an appetizer, used as a tart filling or drizzled warm overpound cake or ice cream.

A.G. Ferrari Foods

Giuseppe Coniglio S ic i l i a

On the northern coast of Sicily,Giuseppe Coniglio unleashes hisbees on the island’s fabled orangeand lemon trees to produce thesethree uniquely Sicilian gems.

#6712 Miele di ArancioSweet, dark honey scented with fresh orange.

#6713 Miele di Limone Sweet honey with notes of freshly cut lemon.

#6714 Miele di Sulla Delicate and creamy honeysuckle honey.

#3450 Frutta Secca al MieleDried fruit and nuts in organic Italian honey.


RU S T I C C A K E S , H O N E Y & J A M S

O R G A N I C

O R G A N I C

O R G A N I C

Giuseppe Coniglio Sicilia

A. G. Ferrari Foods

Le Tamerici LombardiaArtisan Paola Calciolari, operates a small Laboratorio dedicated to theinnovative presentations of antique recipes. All of the fruit and vegetablesin her products are harvested and cleaned by hand. All are preservative-and-additive free.

#6870 Geletina di Prosecco (prosecco jelly)#6871 Geletina di Lambrusco (lambrusco wine jelly)#6867 Confettura di Pomodori Rossi (red tomato jam)#1788 Conferrura Extra di Cipolle Rosse (red onion jam)#6868 Mostarda di Pere (pear mostarda)#1789 Mostarda di Anguria (watermelon mostarda)#6869 Composta di Amarene all’Aceto Balsamico

(sour cherry & balsamic vinegar compote)

Flourless Gluten-free Chocolate Torte Torta di CioccolatoA rustic dark chocolate torte with a rich velvety texture, our Torta al Cioccolato won a Silver Medal at the New York Fancy Food Show. Serve with raspberry coulis or crème anglais.

#6285 Torta 8/15 oz per case upc 61819106285 Serves 4 to 6

#6429 Tortino 24/3.75 oz per case upc 61819106429 Individual

#4477 Foodservice 2/9 inch per case Serves 8 to 10

Amaretto Torte in Puff Pastry Torta di AmarettoA lightly scented almond cake delicately wrapped in a hand-shaped puff pastry crust. With itsdense, moist texture and flakey almond-meringue top, Torta di Amaretto is the perfect accompaniment for gelato or ice cream.


Chocolate Hazelnut Cake Torta GiandujaA blend of smooth milk chocolate and crunchy hazelnuts, Torta Gianduja is named for the famous

northern Italian chocolate.


Rustic Italian Cakes by A.G. Ferrari FoodsThese simple, yet elegant desserts are made by hand in our San Francisco

Bay Area kitchen using only fresh local ingredients. Featured here is our

selection of Shelf-Stable cakes which are now available for direct shipping.

Please see our Artisan Baking Catalog for the complete line of Rustic Italian Cakes.

Shelf Stable 21 days un-refrigerated 50 days refrigerated

Under the watchful eye of Executive Chef Gianluca Guglielmi, A.G. FerrariFoods Artisan Baking specializes in the everyday luxuries of the Italiankitchen. For a Tuscan-inspired treat at anytime, Gianluca now bakes two distinctive flavors of biscotti: Biscotti di Prato, flavored with almonds,orange zest and anise seeds and bittersweet Biscotti al Cioccolato.

The perfect accompaniment to an espresso or gelato, or better yet, both! For a classically Tuscan duet, serve the biscotti with the dessert wine Vin Santo.

A.G. Ferrari Foods Biscotti

For almost 40 years, Elledi GranBiscotti has been making Italy’sfavorite regional biscotti.

Elledi Veneto

#6360 AmarettiCrunchy almond cookies from outside Vicenza.

#6358 SavoiardiLight and versatile ladyfingers; wonderfuldipped in coffee or Italian gelato

#6649 #1194(tub) Biscotti di PratoCrunchy, twice-baked cookies are made in the Tuscan tradition: delicate and small studded with almonds, orange zest and anise seeds.Available in a tub or bag.

#1199 #1195(tub) Biscotti al CioccolatoNot too sweet chocolate biscotti with chunks of Guittard bittersweetchocolate baked inside.

B I S C O T T I A N D C O O K I E S


Baratti e MilanoThese soft, handmade biscotti hold their origins in the mountainous Alpine village of Sassello, in the Ligurian entroterra. Individually wrapped, soft amaretti are presented in an elegant cylindrical gift tin or a gift box. An excellent gift for alloccasions, especially as a hostess or housewarming gift. #6560 Amaretti Soffici(Gift Tin)#6559 Amaretti Soffici(Bulk Dispenser Box)

#3270 Cioccolato Finissimo al LatteMilk chocolate bar.

#3272 Cioccolato Fondente AmaroBittersweet extra dark chocolate bar—minimum 70% cocoa.#3271 Cioccolato Extra FondenteBittersweet extra dark chocolate bar—minimum 88% cocoa.

#3274 Cioccolato GiandujaPiedmont’s famously sweet-smoky hazelnut chocolate.

#6557 Cioccolato Extra Fondente Napolitains Individual darkchocolates—70% cocoa.

#6558 Cioccolato al Latte Napolitains Individual milk chocolates.

#6760 Crema alle NoccioleChocolate hazelnut spread, likeNutella that’s died and gone to heaven.

This master chocolatier continues

to operate in its famously elegant

pasticceria in the landmark Piazza

Castello as founded by Ferdinando

Baratti and Eduardo Milano in

1858. While lovely Torino has

evolved over time, the company’s

motto, “Our quality makes

history” rings as true today

as ever.

Baratti e Milano P iemonte

Each region of Italy makes its own torrone—some hard

and some soft. Davide Barbero’s hard crunchy version is

made with the fresh-crop Piemontese hazelnuts.

Davide Barbero P iemonte

#2758 TorroncinoSmall pieces of Torrone d’Asti in a 3 kilo bulk bag.

#2598 Torrone d’AstiThis Piemontese-style torrone is a crunchy combination of egg whites, honey and whole hazelnuts.

Steckli TorroneSteckli bakery produces thick bars of hard

nougat torrone made with fresh, whole almonds

and sweetened with the area’s distinctive honey.

#3048 Steckli Torrone


THEMEDITERRANEAN

DIET

Chocolate contains beneficial antioxidants

called flavonoids, which mayactually reduce the harmful

effects of LDL ("bad") cholesterol. It may even

lower blood pressure. Somelab studies suggest that

cocoa flavonoids may also reduce the growth

of cancer cells .

source UC Berkeley Wellness

Pastiglie Leone Piemonte

Leone has been producing some of Piedmont’s most sought after candies since

1875. Today, the company’s name still stands tall as a hallmark of quality,

flavor and innovation.

#2368 Regal TorinoHard fruit candies in old-fashioned paper.

#2370 Caramelle al FruttaAssorted fruit candies with sweet liquid fillings.

#2375 CubifruttaAssorted square fruit jellies .

#2374 Menta PiemonteTraditional hard mint candies.

#2378 Menta DissetantiTiny strong mint candies in a dispenser box.

#1926 Principe di NapoliOrange Blossom

#1922 VanigliaVanilla

#3474 Liquiriza PuraPure liquorice in a tin-dispenser box.

Fratelli Nurzia Torrone The Nurzia bakery produces soft, chewy nougat torrone made with fresh

whole almonds. Available in the traditional nougat flavor, or chocolate variety.

#0000 Torrone: Traditional nougat flavor #0000 Torrone: Soft chocolate torrone made with unpeeled almonds.

Fieschi Torrone Fieschi’s award-winning collection of sweet and savory specialtites have

become recognized for “Lo Stile Fieschi” the Fieschi Style, marked by

quality and authenticity.

#6720 Slow -cooked soft torrone made with unpeeled almonds from Puglia.#6721 Soft dark chocolate covered torrone made with unpeeled almonds from Puglia.

T O R R O N E A N D C H O C O L AT E S

#2203, #2210 Santos MontecarmeloA natural Brazilian Arabica coffee grown at 700 meters altitude in dry sandysoil, the harvest is small and top quality. Santos has a full body and good acidity, with a sweet and a nutty chocolate-like finish.#2212, #2213 Chickmagalur KarnatakaFrom the monsoon region of southern India comes this single variety Arabic coffee produced with antique methods. A complex structure and body with cocoa flavors resulting in a characteristically Indian style slightly acidic coffee.

#1571, #1570 Giovanni Erbisti 1947Named after Gianni Frasi's uncleGiamaica Caffe’s founder—this is a rich and well-balanced blend with a hint of walnut flavor. #2704, #2615 Indian Cherry A natural Arabica coffee produced in southern India. This is a sweet, full-bodied coffee with a strong aroma. #3212, #3211 DecaffeinizzatoA naturally decaffeinated Brazilian coffee blend. #2200, #2202 CremaExclusive to AG Ferrari, Crema is a blend of 3 varietals . Historic package with logos and images, as well as the blend itself from the 1950s.

Giamaica Caffe Veneto

Artisan Gianni Frasi follows in the footsteps of his uncle by using his antique red roaster to roast select beans from around the world in histiny apartment in Verona. His exceptional coffee is served in some of thefinest restaurants and coffee shops in Italy.

C O F F E E A N D S W E E T S


GIAMAICACAFFE

Gianni Frasi makes as much coffee in a year

as commerical coffee houses produce in a day.

He learned his craft underthe tutelage of his uncle

Giovanni, who believed thattoo dark a roast masked the subtleties and fine

aromas of the finest beans.Instead, he insisted on

roasting coffee to the color of a monk’s tunic .

Please contact us for details about products and distributionA. G. Ferrari Foods Wholesale Division:

Richard DeGaetano O u t s i d e S a l e s M a n a g e r510-346-2191 or [email protected]

Ask us about our line of Foodservice products for Wholesale.

wholesale catalog10

Documents