2025 Italian Guide by Performance Foodservice

ITALIANA VIVE LA CUCINA ITALIANA

EGGPLANT

APPETIZERS

PASTA

FLOUR & BAKED GOODS

CHEESE

We Go Straight to the

Source.

We Go Straight to the Source.

Performance Foodservice’s Italian food experts source products for our Roma® family of brands directly from Italy. We find the best aged balsamic vinegars, extra virgin olive oils, espresso, cheeses, prosciutto, and other authentic Italian staples and deliver them directly to your kitchen.

The Italian Experts for Over 70 Years

Our Roma brand combines more than 70 years of heritage to bring the best Italian ingredients to America. In 1951, at the age of 20, Louis G. Piancone left Corato, Italy, for the United States.

In 1955, Piancone decided to pursue the true American dream and opened an Italian delicatessen in Bradley Beach, New Jersey.

Noticing a need for wholesale distribution to restaurants in the area, in 1964 he sold the retail side of his business. He moved his focus to supplying authentic Italian food to restaurants and Roma Food was born.

Today Roma combines this tradition with a dedication to sourcing the best Italian products, both traditional and innovative. Roma is the leading

ASSORTED MEAT

VEAL

CHICKEN

VEAL BONE

VEAL BONES MIXED FZ

VEAL GROUND 80/20 IND VP FZ

VEAL LEG CUTLET POUNDED 2 PC VP

VEAL LEG MARINADEROW BONES FZ

VEAL LEG TOP ROUND CAP-OFF

VEAL PATTY BREADED ITALIAN STYLE NATURAL

VEAL TOP CUTLET POUNDED 2 PC VP

CHICKEN BREAST 4.5 OZ ITALIAN BREADED FULLY COOKED

CHICKEN WING BONELESS BREADED FULLY COOKED FZ

CHICKEN WING BONELESS BREADED MILD FULLY COOKED

CHICKEN WING BREADED MILD SM FULLY COOKED FZ

CHICKEN WING OVEN ROASTED FULLY COOKED

BEEF PHILLY PUCK STEAK SIRLOIN FZ

BEEF PHILLY STEAK RIBEYE LIGHT MARINADE

BEEF PHILLY STEAK SIRLOIN HEAVY MARINADE

BEEF PHILLY STEAK SIRLOIN LIGHT MARINADE

BEEF PHILLY STEAK SIRLOIN SLICED FZ

SAUSAGE

SAUSAGE ITALIAN HOT BULK FZ

SAUSAGE ITALIAN LINK 4/1 SWEET FZ

SAUSAGE ITALIAN ROPE HOT FZ

SAUSAGE ITALIAN ROPE SWEET FZ

SAUSAGE ITALIAN SWEET BULK FZ

SAUSAGE LINK 4/1 ITALIAN HOT FZ

MEATBALLS

PIANCONE PIANCONE

PIANCONE

LUIGI

LUIGI ROMA

MEATBALL BEEF & CHICKEN BAKED FZ

MEATBALL BEEF & PORK BAKED .5 OZ

MEATBALL BEEF & PORK BAKED 1 OZ

MEATBALL BEEF & PORK BAKED 2 OZ

MEATBALL BEEF & PORK GOURMET 3 OZ

MEATBALL BEEF 1 OZ FULLY COOKED ITALIAN FZ

MEATBALL BEEF 2 OZ FULLY COOKED ITALIAN FZ

MEATBALL BEEF BAKED .5 OZ ITALIAN

MEATBALL BEEF BAKED 1 OZ ITALIAN FZ

MEATBALL BEEF BAKED 1.5 OZ ITALIAN

MEATBALL BEEF BAKED 2.0 OZ ITALIAN

MEATBALL BEEF BAKED 3.0 OZ ITALIAN

MEATBALL BEEF VEAL & PORK 1 OZ

MEATBALL BEEF VEAL & PORK 2 OZ

MEATBALL BEEF VEAL & PORK 3 OZ

MEATBALL CHICKEN & BEEF BAKED .5

MEATBALL CHICKEN BEEF BAKED 1 OZ

MEATBALL FOR WEDDING SOUP FULLY COOKED FZ

PIZZA TOPPINGS

ROMA

LUIGI

ROMA ROMA

BACON TOPPING 3/4” DICED FULLY COOKED

BACON TOPPING 3/8” DICED FULLY COOKED

BACON TOPPING FULLY COOKED 1/2” TFF FZ

BEEF TOPPING FULLY COOKED FZ

PEPPERONI SLICED 14 CT 44 MM FZ

PEPPERONI SLICED 14 CT BULK FZ

PEPPERONI SLICED 14 CT FONTE

PEPPERONI SLICED 18-20 CT

PEPPERONI SLICED 18-20 CT 38 MM

PEPPERONI STICK SUPREMIUME

SAUSAGE HOT HONEY SLICED FULLY COOKED FZ

SAUSAGE ITALIAN SWEET MILD SLICED FULLY COOKED

SAUSAGE ITALIAN SWEET SLICED FULLY COOKED FZ

SAUSAGE TOPPING ITALIAN CHUNK FZ

SAUSAGE TOPPING COARSE GROUND FZ

SAUSAGE TOPPING ITALIAN HAND PINCH

SAUSAGE TOPPING SPICY

TOPPING CHICKEN BREAST ROASTED NAE

2/5 LB

2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB

2/5 LB 2/5 LB 2/5 LB 2/5 LB 1/10 LB 2/12.5 LB 1/10 LB 5/5 LB 2/5 LB 1/10 LB 3/5 LB 3/5 LB 3/5 LB 2/5 LB 2/5 LB 1/10 LB 2/5 LB 2/5 LB

Pizza Toppings Portion Guide

PIZZA TOPPING PORTION GUIDE

Diced Tomatoes (oz)

Sliced Olives (oz)

Banana Peppers (oz)

Artichoke Hearts (oz)

Black Beans (oz)

ANTIPASTO MEATS

FIORUCCI

FIORUCCI FIORUCCI

FIORUCCI

MARINADEGHERT

LEVONI

MARINADEGHERT

ROMA

LUIGI

ROMA

MARINADEGHERT

MARINADEGHERT FIORUCCI

LEVONI

PIANCONE

FIORUCCI FIORUCCI

ROMA

LEVONI

LEVONI FIORUCCI

BACON ITALIAN PANCETTA DICED

BACON ITALIAN PANCETTA RISERVA

CAPICOLA HOT

CAPICOLA HOT PRE SLICED

CAPICOLA HOT SUPREMIUME STICK

HAM COPPA SWEET DRY CURED

MORTADELLA W/PISTACHIO NUT IMPORTED

PANCETTA HALF SMOKED FULLY COOKED

PEPPERONI SLICED 11-13 CT

PEPPERONI SLICED 14 CT 44 MM FZ

PEPPERONI SLICED 14 CT FONTE

PEPPERONI SLICED 16 CT CUP N CHAR

PEPPERONI SLICED CUP CHAR 16-18

PEPPERONI SLICED SPICY 20-22

PROSCIUTTO COLOSSEUM

PROSCIUTTO DI PARMA BONELESS

PROSCIUTTO DI PARMA DOP

PROSCIUTTO ITALIANIANO SLICED

PROSCIUTTO SLICED

SALAMI GENOA SLICED

SALAMI GENOA STICK

SALAMI NDUJA SPICY DRY LOG

SALAMI SCHIACCIATA PICCANTE

SALAMI SOPPRESSATA

5/2 LB 3/3 LB 1/3 LB 2/5-7 LB 12/16 OZ 2/6.35 LB 4/2 LB 2/9 LB 2/3.3 LB 2/12.5 LB 1/10 LB 1/10 LB 1/10 LB 2/12.5 LB 2/12.5 LB 2/5-6 LB 2/15 LB 1/14 LB 8/1 LB 12/1 LB 4/2.5 LB 2/5.5 LB 6/14 OZ 4/2 LB 3/8 LB

SEAFOOD

OCTOPUS & SQUID

307240 240125 240128

240076 240084 153923 586028 586029 586018 586027 498743 477303 498744 414553 414519 414511 417208 498781 414517 414552

PACKER

BAYWINDS

ROMA

LUIGI

ROMA

LUIGI

ROMA

LUIGI

ROMA

LUIGI

OCTOPUS BABY ROUND FZ

OCTOPUS TENTACLES 3 PER TRAY FULLY COOKED

OCTOPUS TENTACLES 6 PER TRAY FULLY COOKED

OCTOPUS WHOLE 2-4 LB RAW FZ

OCTOPUS WHOLE 4-6 LB RAW FZ

OCTOPUS WHOLE 6-8 LB RAW FZ

SQUID ILLEX RINGS & TENTACLES 5/8” FZ USA

SQUID ILLEX RINGS & TENTACLES USA FZ

SQUID ILLEX RINGS USA FZ

SQUID ILLEX T&T USA FZ

SQUID ILLEX TUBES USA FZ

SQUID RING 3/4” CHEF READY IN.

SQUID RING ONLY IMPORTED CHINA FZ

SQUID RINGS & TENTACLES 3/4” CHEF READY IN.

SQUID RINGS & TENTACLES FZ AR NZ

SQUID RINGS & TENTACLES FZ USA

SQUID T&T 4-6 IN FZ USA

SQUID T&T 5-7 FZ CHINA AR NZ

SQUID T&T CHEF READY IN.

SQUID TUBES 4-6” FZ USA

SQUID TUBES 5-7 IN FZ CHINA, ARIZONA, NEW ZEALAND

CLAMS & MUSSELS

233830 325927 320682 320680 326711 234313 38013 84771 284152 320676 859737

ROMA

PACKER

ROMA

EM TREAS

PACKER

ROMA

EM TREAS

CLAM CHOPPED SEA

CLAM LITTLENECK

CLAM OCEAN CHOPPED USA MSC

CLAM SEA CHOPPED HAND SHUCKED USA

CLAM SEA CHOPPED IQF USA MSC

CLAM SOFT SHELL CLEANED

CLAM STRIPS FRESH

CLAM WHOLE BABY

JUICE CLAM OCEAN

JUICE CLAM SEA

MUSSELS WHOLE BLACK POLISHED FULLY COOKED CI

ANCHOVIES & SCUNGILLI

SCALLOPS

TREAS EM TREAS EM TREAS EM TREAS

SHRIMP

EM TREAS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS

SCALLOP 10-20 DRY IQF USA

SCALLOP 20-30 DRY IQF USA

SCALLOP SEA 10-20 DRY USA CANADA

SCALLOP SEA 20-30 DRY USA CA

SCALLOP SEA U-10 DRY USA CA

SCALLOP SEA U-12 DRY USA CA

SCALLOP SEA U-15 CT USA

SCALLOP SEA U-8 DRY USA CA

SHRIMP IMPORTED TIGER 13-15 RPD, TAIL ON, INDIA

SHRIMP IMPORTED WHITE 16-20 RPD, TAIL ON, FZ INDIA

SHRIMP IMPORTED WHITE 21-25 RPD, TAIL OFF, INDIA

SHRIMP IMPORTED WHITE 26-30 EZ PEEL FZ INDIA

SHRIMP IMPORTED WHITE 26-30 RPD, TAIL OFF, INDIA SHRIMP IMPORTED WHITE 31-40 CPD, TAIL OFF FZ, THAI 5/2

5/2 LB 5/2 LB

FEATURED RECIPE:

EGGPLANT & ASSORTED APPETIZERS

EGGPLANT

259149 254603 1007555 1007562 1007539

PEAK FRS

DOMINEX

ROMA

APPETIZERS

1012722 1012724 545237 1031323 545242 416111 416103 416070 339254 1006986 807571 416079 233029 141348

TSTITALIANY

STFFDFDS

ROMA

ENTCE BS

TSTITALIANY

ROMA

EGGPLANT

EGGPLANT BATTERED FRIES TFF

EGGPLANT CUTLET 3/8” BREADED NAPLES

EGGPLANT CUTLET 3/8” ROUND BREADED FZ

EGGPLANT ROLLATINI 3.5 OZ FULLY COOKED FZ

ARANCINI CONE 4 OZ WILD MUSHROOM

ARANCINI CONE RAGU BEEF & PORK

ARANCINI FONTINI

ARANCINI TOMATO MOZZARELLA BASIL FZ

BITE FONDUTA MAC N CHEESE

BITE MACARONI & CHEESE

CHEESE STICK MOZZARELLA BATTERED

CHEESE STICK MOZZARELLA BREADED ITALIAN

CHEESE STICKS MOZZARELLA BATTERED

EGG ROLL PIZZA PEPPERONI

GARLIC KNOT BUTTER

MUSHROOM WHOLE BATTERED

PEPPERS CHERRY HOT STUFFED

PEPPERS CHERRY SWEET STUFFED

PASTA

RAVIOLI, SACCHETTI & TORTELLINI

616862 616875 231686 616873 616861 616868 616871 406034 617153 454296 260052 454378

RAVIOLI 5 CHEESE LARGE SUNFLOWER

RAVIOLI BUTTERNUT SQUASH SMALL ROUND

RAVIOLI CHEESE PRCKD JUMBO ROUND

RAVIOLI LOBSTER LARGE SUNFLOWER

RAVIOLI MUSHROOM LARGE SUNFLOWER

RAVIOLI ROASTED VEG LARGE MEDALLION

RAVIOLI SHORT RIB JUMBO ROUND

RAVIOLI STUFFED RICOTTA CHEESE ROUND

SACCHETTI GORGONZOLA & PEAR

TORTELLINI CHEESE PRECOOKED

TORTELLINI MEAT PRECOOKED

TORTELLINI TRI COLOR GOURMET

GLUTEN-FREE PASTA

ITEM #:

479380 479381

PASTA FUSILLI GF FULLY COOKED IQF

PASTA PENNE GF FULLY COOKED IQF

PASTA RIGATONI GF FZ

FROZEN PASTA

462304 801359 801369 616899 391169 604107 803943 231582 406068 426633 1029896 1029901 1029900 801357 580352 391164

OZ 12/8 OZ

LLYPASTA

AGNOLOTTI SCALLOP BACON

ANGEL HAIR CHEF PACK FZ

BUCATINI CHEF PACK FZ

GARGANELLI 19-20 PORTION

GEMELLI SHORT

GNOCCHI POTATO GF FZ

GNOCCHI POTATO TRADITIONAL FZ

LASAGNA FLAT SHEET

LASAGNA SHEET

LINGUINE FZ

RAVIOLI CACIO CHEESE E PEPE LARGE

RAVIOLI CHEESE CAPRESE

RAVIOLI MOZZARELLA SMOKED JUMBO

TAGLIATELLE CHEF PACK FZ

TORTELLACCI MUSHROOM

ZITI SHORT 2/3 LB 27/5 OZ 29/5 OZ 2/3 LB 2/3 LB 2/4 LB 2/4 LB 1/10 LB 1/10 LB 3/3 LB 2/3 LB 2/3 LB 2/3 LB 29/5 OZ 2/4 LB 2/3 LB

PASTA

DRY PASTA

251736

ASSOLUTI

ROMA

ASSOLUTI

DECECCO

PIANCONE

ASSOLUTI

DECECCO

ASSOLUTI

PIANCONE

ASSOLUTI

ASSOLUTI ASSOLUTI

ASSOLUTI

ASSOLUTI ASSOLUTI

IMPORTS

ANGEL HAIR CAPELLINI 10”

CAVATAPPI

ELBOW IMPORTED HEAVY WALL

FETTUCCINE EGG NEST ITALIANY

FETTUCCINE 10”

FUSILLI

GNOCCHI POTATO DRY ITALIANY

LASAGNA RIBBED 10”

LINGUINE BULK 10”

MACARONI ELBOW HEAVY WALL

NOODLE EGG MED 1/4”

NOODLE EGG WIDE 1/2 IN

ORECCHIETTE

PAPPARDELLE WIDE NEST

PENNE RIGATE BULK

PENNE RIGATE HEAVY WALL

RIGATONI BULK

RISOTTO ARBORIO SUPERFINO

ROTINI BULK

ROTINI TRI COLOR BULK

SHELL MED BULK

SPAGHETTI 10” BULK

SPAGHETTI THIN 10”

ZITI

PASTA FARFALLE IMPORTED TFF

PASTA LINGUINE IMPORTED TFF

PASTA RIGATONI IMPORTED TFF

PASTA SPAGHETTI IMPORTED TFF

PASTA ZITI IMPORTED TFF

Common Terms

Whey

The liquid left over from curdled milk used to make cheese curds. Whey still contains a lot of protein and minerals. Acid is added to this milk to curdle the remaining protein. This will be often seen as an ingredient in Ricotta cheese.

Bromated Flour

Flour which has been treated with potassium bromate, a maturing agent which promotes gluten development in dough and reduces rancidity.

Rennet

A coagulant enzyme found in ruminant animals used to curdle cheese

Carrageenan

A gum that is manufactured from seaweed and used to build viscosity in cheeses and hold water.

Locust Bean Gum

A gum manufactured from Locust beans.

Guar Gum

A gum extracted from the Guar bean.

Xanthan Gum

A gum that is excreted by Xanthomonas bacteria. Small quantities bind huge amounts of water.

Lecithin

A particular chemical fraction from oilseeds that is made up of mono and diglycerides. This is mostly used as an anti-sticking agent.

Bleached Flour

Freshly milled flour is yellowish and only gets white with age. Peroxides are added to flour to make it white so it can be sold immediately.

Enriched Flour

Niacin, iron, thiamine and riboflavin are vitamins and minerals added to the flour to improve their nutritional value.

Sodium Steroyl Lactylate

Enhances the functionality of the gluten in the pasta and absorbs extra water.

Azodicarbonamide

A dough conditioner used to improve dough elasticity.

Annatto, Beta Carotene, Apo-Carotenal, Yellow Corn Flour

Additives used to add amber color to pasta dough for improved appearance.

FEATURED RECIPE:

FLOUR & BAKED

FLOUR

ROMA

CAPUTO

ROMA

LUIGI

CAPUTO

ROMA HRT

ASSOLUTI

ROMA HRT

ASSOLUTI

ROMA HRT

CAPUTO

FLOUR 00 12% PROTEIN

FLOUR 00 PASTA FRESCA

FLOUR AMERICANA

FLOUR AMERICANA SUPER 00

FLOUR AP BLEACHED H&R

FLOUR BLEACHED ENRICHED MALTED

FLOUR GF

FLOUR H&R UNBLEACHED UNBROMATED

FLOUR HI GLUTEN UNBROMATED

FLOUR HIGH GLUTEN

FLOUR HIGH GLUTEN UNBLEACHED UNBROMATED

FLOUR PIZZERIA 00 BLU BAG

FLOUR RINFORZATA 00 RED BAG

FLOUR SEMOLINA

FLOUR WHEAT NUVOLA SUPER TNDR

PREPARED DOUGH

ULTIMO

PIZZA CRUST

HRTG OVN RISPO

DIMRCO

RICHS

TOP SHLL

STLRDNG

TOP SHLL

RICHS

TOP SHLL

ITALIANCRST

ULTIMSUP

TOP SHLL

PIANCONE

ROMA

PIZZA DOUGH BALL

FLATBREAD CRUST TRADITIONAL 16X6

PINSA CLASSIC IL PANE

PINSA SORRISO

PIZZA CRUST 10” CAULIFLOWER GF

PIZZA CRUST 10IN WHITE WOOD GRILLED

PIZZA CRUST 12” VEGAN GF

PIZZA CRUST 12” WHITE WOOD GRILLED

PIZZA CRUST 14” CAULIFLOWER GF

PIZZA CRUST 14” WHITE GRLLD

PIZZA CRUST 16 IN PARBAKED FZ

PIZZA CRUST 16” PRE PROOF RAW

PIZZA CRUST 7 X 12 WOOD GRLLD

PIZZA CRUST PINSA 11X7 OVAL FZ

PIZZA CRUST PINSA 12” ROUND FZ

PIZZA DOUGH BALL WHITE

GOODS

BREAD & ROLLS

BREAD CIABATTA CLUSTER

BREAD CIABATTA PICCOLO PARBAKED

BREAD FOCACCIA SQ RUSTIC TFF

BREAD ITALIAN TRADITIONAL LOAF

HRTG OVN

BREAD TOAST GARLIC 1’’ SLICED PARBAKED

BREADSTICK GARLIC 8” PARBAKED

FLATBREAD SCHIACCIATA HERB MINI

ROLL HOAGIE SLICED APPROX 8” WHITE

ROLL HOAGIE WHITE UNSLICED 6”

ROLL HOAGIE WHITE UNSLICED 8”

ROLL HOAGIE WHITE UNSLICED 12”

DOUGH APPLICATIONS:

Stuffed Pizza Stuffed Pizza

For stuffed pizza, stretch the dough out into the pan, fill with vegetables and cheese or any desired fillings and cover with a layer of stretched out dough. Seal the edges well and poke a hole in the top. Top this with a light layer of sauce and cheese if desired, bake at 450ºF until done (about 25 minutes). Filling for stuffed pizzas include: spinach and cheese; onions, mushrooms, green peppers and cheese; meats and cheese.

Calzones Calzones

Stromboli Stromboli

Calzones are filled pockets of plain pizza dough shaped like a half moon. The filling consists of: mozzarella, ricotta, Parmesan cheese, whole eggs, fresh chopped parsley, salt, pepper and garlic powder. Stretch out the dough into a circle making sure that it is thin. Place some of the cheese mixture in the center, fold half of the dough over the cheese mixture and seal the edges well. Poke a hole in the top of the calzone and bake until golden brown. This can be served plain or with sauce on the side. Meat fillings such as sausage and peppers, meatballs or ham may be added before reheating. In some areas of the country calzones are deep fried. If you plan to deep fry them, do not poke a hole in the calzone before frying. Stromboli is rolled pizza dough filled with meat, cheese and vegetables and baked. Stretch out plain pizza dough and fill with any of the following: mozzarella cheese, pepperoni, onions, green peppers, marinated vinegar peppers, sausage, mushrooms, olives or any topping that you offer for a pizza. Roll it up, like a jelly roll, sealing the edges so that nothing will leak out when baking, poke the top and bake.

45/5 OZ

45/3.5 OZ

72/4 OZ

20/14 OZ

1/125 CT

1/126 CT

60/4.1 OZ

72/4 OZ

72/2.5 OZ

72/4 OZ

48/6 OZ

F lour Grades

Cake & Pastry

Common applications include cakes, pastries, pie crusts and crackers.

Protein: 8% - 9%

Ash: 0.36%

Moisture: 14% maximum

All-Purpose H&R

Applications include cookies, gravies, breading, muffins, biscuits, pancakes and brownies

Protein: 10% - 11%

Ash: 0.52% - 0.56%

Moisture: 14% maximum

Traditional Bread

Common applications include pan breads, sweet doughs, yeast-raised donuts, soft rolls, danish and croissants

Protein: 11% - 12.5%

Ash: 0.50% - 0.54%

Moisture: 14% maximum

Pizza/Hearth-Style Bread

Common applications include thick-crust pizza, Kaiser rolls, hearth breads, specialty and variety breads

Protein: 12.5% - 13.5%

Ash: 0.52% - 0.56%

Moisture: 14% maximum

High Gluten

Applications include bagels, thin crust pizza, Kaiser rolls and hearth breads

Protein: 13% - 14%

Ash: 0.52% - 0.56%

Moisture: 14% maximum

F lour Treatments

Bleach

Benzoyl peroxide is added to remove the natural creamy yellow color of flour, producing a whiter flour. It has no effect on the baking performance of the flour

Enrichment

Nutrients (B vitamins, iron, folic acid) are added to replace that which is lost in the milling process. It has no effect on the baking performance of the flour. Potassium Bromate/Ascorbic

Acid

Maturing agents improve flour’s bread-making performance. They strengthen the dough-forming properties, improve dough gas retention and increase dough volume

Malted Barley/ Fungal Alpha Amylase

Provide enzymes to supplement the naturally occurring wheat enzymes. They convert starch into fermentable sugars. Yeast converts the sugars to carbon dioxide and alcohol during the fermentation process

Making Your Best Dough

Mixing

Scaling or weighing the ingredients when making dough is very important. Too much or too little of any of the ingredients will cause changes to the texture, taste, handling and browning of the finished product. When mixing dough care should be taken to make sure that enough flour is used. If too little flour is used or if there is a high moisture content to the flour or if the amount of liquid in the formula is too high, the dough will be wet, sticky and hard to handle. A good rule of thumb for the amount of liquid to use in a formula is 50% of the amount of flour by weight. For example: if you were to use 50 lbs of flour in a formula you would need at least 25 lbs of liquid for a correct formulation. If oil or other liquids are used include that amount into the calculation of the liquid needed for the formula. When the moisture content is too low the dough will be tough, dry and hard to handle.

Dough needs an adequate amount of mix time to develop the gluten. If mix times are too long the dough will be mixed to the breakdown stage. This means that the gluten structure is broken which causes slack dough. Slack dough has very little life, it stretches easily and since the structure is broken, does not proof well or spring when baked.

Dough that is mixed too little, will be “bucky”. This means that it will shrink back when stretched. Well mixed dough should be smooth with no lumps of flour. Old time bakers say that it should feel like a baby’s bottom. A good rule of thumb for mixing dough is to mix it to the clean-up stage; this means that the dough ball forms and it literally cleans the sides of the mixing bowl.

Handling

Once mixed, the dough is given a short resting period. This allows the dough to relax which makes it easier to handle. It is then scaled and rounded into balls. In some cases the dough balls are given a light coat of oil to prevent drying. Depending upon the type of pizza, it is either placed into the retarder (refrigerator) or panned out and then refrigerated for use later. When placing dough into the retarder, make sure that there is enough space for the necessary air circulation around the dough. If the dough does not cool down quickly it may over proof. If the dough is allowed to sit at room temperature for a long period of time after make-up, the heat generated during the mixing process activates the yeast causing it to proof too quickly. Once dough starts proofing quickly it is hard to control and difficult to handle.

The ideal storage temperature for dough is between 34 and 40º F. After make-up, chill the dough as quickly as possible. This slows down the proofing process which extends its life. Should the outside of the dough become dry, spray with water. This will soak into the dough ball and eliminate the dryness. For easiest handling and the best finished product, dough should be room temperature before baking.

Proofing

The action of yeast multiplying in the dough, and in that process, changing sugars to alcohol which release carbon dioxide. The carbon dioxide is trapped in the gluten structure causing the dough to rise or expand. When working with yeast you must remember that it is a living organism. Temperatures will effect its actions. For most yeast products, if you use a temperature above 110º F the yeast will die and the dough will not proof.

Under proofed dough can be attributed to: low amounts of yeast in the formula, low water temperatures, high salt content and yeast that is too old. Dough that is under-proofed is hard to stretch, has little flavor and will blister and burn when baked. This is seen even at low baking temperatures in any kind of oven. Pizza bottoms of under-proofed dough will have round, black spots, and the tops will have bubbles. The solution to this problem is to allow the dough a longer time to proof or to adjust the formula or to change the handling procedures. If there is a problem with the yeast the dough may never proof.

Over-proofed dough is attributed to: high yeast content, high sugar content, high water temperature, long proof times, high temperatures and old dough. Dough that is over-proofed will tear when stretched and is hard to brown. Some people feel that the flavor of over-proofed dough is unacceptable.

ASSORTED CHEESE BLOCKS

867431 232134 287633 197498 188803 233627 881651 916459 299232 287632 273992 231513

BELGIOIOSO ASSOLUTI BACIO RAFFINAT NORTHLAN ASSOLUTI

POLLY-O GALBANI

ROMA

BACIO

FAVOLOSO ROMA

CHEESE ASIAGO DELI CUT BLOCK

CHEESE MOZZ LOW MOISTURE PART SKIM BLOCK

CHEESE MOZZ LOW MOISTURE PART SKIM BLOCK PREMIUM

CHEESE MOZZ LOW MOISTURE WHOLE MILK BLOCK

CHEESE MOZZ LOW MOISTURE WHOLE MILK BLOCK ORIGINAL

CHEESE MOZZ LOW MOISTURE WHOLE MILK BLOCK PREMIUM

CHEESE MOZZ LOW MOISTURE WHOLE MILK LOAF

CHEESE MOZZ WHOLE MILK BLOCK SUPER DLX

GRATES, SHAVES & SHREDS

CHEESE 3 BLEND FEATHER SHREDDED

CHEESE 3 BLEND FINE SHREDDED

CHEESE ASIAGO FINE SHREDDED

BELGIOIOSO ULTIMO ROMA

NORTHLAN

PIANCONE

RAFFINAT

PIANCONE

FAVOLOSO

BACIO

RAFFINAT

ROMA

BACIO

POLLY-O

BACIO

ROMA

ULTIMO

RAFFINAT

ROMA

PIANCONE

ROMA

RAFFINAT

POLLY-O

ROMA

CHEESE ASIAGO FULLY COOKED SHREDDED

CHEESE ASIAGO SHREDDED FULLY COOKED

CHEESE CHED MILD YLW FEATHER SHREDDED

CHEESE DETROIT STYLE OVAL SHREDDED

CHEESE MOZZ LOW MOISTURE PART SKIM FEATHER SHREDDED

CHEESE MOZZ LOW MOISTURE WHOLE MILK FEATHER SHREDDED

CHEESE MOZZ LOW MOISTURE WHOLE MILK PART SKIM SHREDDED

CHEESE MOZZ LOW MOISTURE WHOLE MILK PROV SHREDDED

CHEESE MOZZ LOW MOISTURE WHOLE MILK REG SHREDDED

CHEESE MOZZ LOW MOISTURE WHOLE MILK SHREDDED PREMIUM

CHEESE MOZZ P/S PROV SHREDDED PREMIUM

CHEESE MOZZ PERFECT PIZZA SHREDDED

CHEESE MOZZ WHOLE MILK SHARP PROV SHREDDED

CHEESE NEW ENGLAND BLEND SHREDDED

CHEESE PARMESAN FULLY COOKEDY SHREDDED DOM

CHEESE PARMESAN FULLY COOKEDY SHREDDED IMPORTED

CHEESE PARMESAN GRATED IMPORTED GF

CHEESE PARMESAN GRATED PACKET

CHEESE PARMESAN GRATED TUB

CHEESE PARMESAN ROMANO GRATED

CHEESE PARMESAN SHAVED IMPORTED

CHEESE PECORINO ROMANO GRATED

CHEESE RICOTTA WHOLE MILK ORIGINAL NEW YORK

CHEESE WHITE CHED MOZZARELLA SHREDDED BLEND 6/5

4/5 LB 4/5 LB 6/5 LB 6/5 LB

CHEESE

DICED

BACIO BACIO ROMA BACIO

CHEESE CHEDDAR WHITE BLEND DICED

CHEESE MOZZ LOW MOISTURE PART SKIM PROV DICE PREMIUM

CHEESE MOZZ LOW MOISTURE WHOLE MILK DICED 1/8”

CHEESE MOZZ LOW MOISTURE WHOLE MILK DICED PREMIUM

LOAVES & LOGS

BELGIOIOSO BELGIOIOSO BELGIOIOSO FAVOLOSO ROMA FAVOLOSO

CHEESE FONTINA LOAF DELI STYLE

CHEESE MOZZARELLA FRESH LOG SLICED 1 OZ

CHEESE MOZZARELLA LOG SLICED 1 OZ FRESH

CHEESE MOZZARELLA LOW MOISTURE WHOLE MILK LOAF

CHEESE MOZZARELLA THIN SLICED LOG 32 CT

CHEESE PROVOLONE LOW MOISTURE WHOLE MILK SMOKED STICK 2/6 LB 8/1 LB 12/8 OZ 8/6 AV 6/2 LB 3/12 LB

WHEELS & WEDGES

279836 867415 926596 516538 962520 516518 516526

BELGIOIOSO

BELGIOIOSO BELGIOIOSO PIANCONE

BELGIOIOSO PIANCONE PIANCONE

CHEESE AMERICAN GRANA QUARTER WHEEL

CHEESE FONTINA 1/2 WHEEL TFF

CHEESE GORGONZOLA 1/2 WHEEL DOM

CHEESE GRANA PADANO 1/8 WHEEL

CHEESE PARMESAN WHEEL DOM

CHEESE ROMANO PECORINO QUARTER

CHEESE ROMANO PECORINO WHEEL

CRUMBLES & CURDS

CHEESE BLUE CRUMBLES GF

CHEESE FETA GREEK CRUMBLE NAT

CHEESE GORGONZOLA CRUMBLE

CHEESE MOZZARELLA CURD 1/4 PC FRESH

GENERAL

CHEESE FETA GREEK BRINE PACK

CHEESE MASCARPONE

CHEESE MOZZARELLA BURRATA BALL 2 OZ

CHEESE MOZZARELLA OVOLINI FRESH 4 OZ

CHEESE PARMESAN REGGIANO WEDGE

CHEESE RICOTTA WHOLE MILK FRESH

MANICOTTI CHEESE 2.75 OZ

7/6 CT

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 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 our patented process which enables ideal melt and performance attributes across a 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 - Springfield sales representative. They will be able to point you in the right direction. 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 be 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.

TOMATOES

SAUCE PIZZA WITH BASIL

TOMATO FIL STRIPS PEELED

TOMATO GROUND UNPEELED W/ PUREE

TOMATO STRIP PEELED IN PUREE

TOMATO SUNDRIED HALVES

TOMATO SUNDRIED JULIENNE

TOMATO WHOLE PEELED IN JUICE TFF

TOMATO WHOLE PEELED PLUM IN PUREE

TOMATO WHOLE PLUM

California Fresh Packed Tomatoes

Whole Peeled Tomatoes in Juice

Whole peeled tomatoes are very popular as a starter base for salsas, soups, sauces, or those recipes requiring piece identify. Packed to either the extra standard or standard USDA grading system of which the standard grade is the most popular due to price.

Diced

Tomatoes in Juice

The value of diced tomatoes in Juice is in the high drain weight and usable tomato solids. The dice size of 1” X 1” X ¾” ensures excellent piece identity and chunky appearance in the finished product. To ensure dice integrity and retain their shape upon handling, salt, calcium chloride and/or citric acid is used in the production process. The benefits of using diced tomatoes in Juice are: uniformity in size of the tomato pieces, ready to use right out the can, labor saving, low in salt, fat and cholesterol.

Ground Tomatoes in Puree (unpeeled)

Ground unpeeled tomatoes in puree is a product that combines fresh California tomatoes that have been ground with a majority of the skins intact after first being washed and sorted. A topping medium of a heavy tomato puree is added and the two items are then blended through the cooking process. This item is great for any dish that wishes to present identifiable tomato particulate. The presence of skin provides a home made chunky appearance and desirable mouth feel. This is an excellent starter base for soups, stews, salsas, or any red sauce used as a topping for chicken, veal or seafood dishes.

Ground Peeled Tomatoes in Puree

This item is processed just like the ground unpeeled pear tomatoes in puree described above except for one important distinction – the tomatoes are peeled before grinding. This additional process facilitates a smooth skin free sauce.

Pear Tomato Cuts (Strips) in Puree

The value of this item, pear tomato cuts in puree, is the guaranteed yield of 75 or more ounces of California fresh packed in-season tomatoes. A random cut production process imparts a homemade appearance that operators find desirable. Being low in salt, fat and cholesterol, this product is a first choice item for a healthy diet. The yield of this California fresh packed peeled tomato makes it the top value and fastest growing tomato item in the marketplace.

in Heavy Juice with and with out fresh basil leaf added

The term pear tomatoes indicates those varieties of tomatoes that have a high ratio of tomato pulp, are of an elongated shape and have a sweet flavor. Pear tomatoes are also referred to as “Roma tomatoes” and/or “Plum tomatoes”. San Marzano style pear tomatoes are the most popular. They are specific varieties of pear tomatoes that have been processed without using a firming agent which provides a soft final product that can be easily broken by hand to start a marinara sauce, pasta sauce, stews and/or other red sauces. To enhance the flavor, at least two sprigs of fresh basil are added by hand to each can.

Tomato Purees

Tomato puree is prepared by selecting mature, red varieties of pear and/or round tomatoes that have been washed, sorted, crushed, strained and concentrated to a desired solids and thickness. Tomato puree is available in specific gravities of 1.045 (light), 1.06 (heavy) and 1.07 (extra heavy). The term specific gravity and density are often used interchangeably and the two have nearly the same definition when referring to tomato puree.

Tomato Paste

Tomato paste is processed by using mature red tomatoes that are washed, sorted for quality, crushed and concentrated to a desired thickness and natural tomato soluble solids (NTSS). The tomatoes are put through a series of screening processes so as to eliminate seeds and skins. Tomato paste is concentrated to a minimum of 24% NTSS providing high yielding product that can be used in soups, stews and various red sauces.

Tomato Sauce

Tomato sauce is a blend of California fresh in-season; red varieties of tomatoes that are concentrated to a desired thickness then put through a series of screens to eliminate the skins and seeds. Various spices are added to produce a lightly spiced flavor. Tomato sauce can be used as an extender and enhance the flavor in soups, stews, red sauces and is a main ingredient in many Mexican food recipes.

Whole Peeled Pear Tomatoes

PRODUCE

ARTICHOKES

CAPERS

ARTICHOKE HEART QUARTERED

ARTICHOKE HEARTS WHOLE 5-7 CT

ARTICHOKE ROMAN STYLE W/STEM

ARTICHOKE WHOLE 30-40 CT

MUSHROOMS

MUSHROOM BLANCHED PLASTIC TUB

MUSHROOM BLANCHED STEMS & PIECES

MUSHROOM PIECES & STEMS 68 OZ

OLIVES

OLIVE GREEN PITTED CASTELVETRANO

OLIVE GREEN QUEEN STUFFED 140-160 CT

OLIVE MIX PITTED FRESH

OLIVE SLICED RIPE BLACK IMPORTED

PEPPERS

APPETIZER PEPPERS CHERRY HOT STUFFED

APPETIZER PEPPERS CHERRY SWEET STUFFED

PEPPERS BANANA RINGS HOT

PEPPERS BANANA RINGS MILD

PEPPERS RED FIRE ROASTED

PESTO

SAUCE PESTO BASIL NO NUT GF

SAUCE PESTO BASIL W/PINE NUT GF

SAUCE PESTO RED PEPPER FZ

SAUCE PESTO SUN DRIED TOMATO GF

SAUCE

SAUCE ALFREDO GF

SAUCE MARINARA

SAUCE MARINARA ROUND CUP TFF

SAUCE PIZZA SUPER HEAVY W/BASIL

SAUCE PIZZA X HEAVY W/BASIL GF

FEATURED RECIPE: Cheese

2/32 OZ

6/#10 CN

96/1.5 OZ

6/#10 CN

Ravioli and Pesto Cream Sauce

PESTO & SAUCE

DRESSINGS, OIL & VINEGAR

DRESSINGS

OIL

VILL GDN

LUIGI

VILL GDN

LUIGI

PIANCONE

VILL GDN

PIANCONE PIANCONE

DRESSING BALSAMIC VINAIGRETTE FAT FREE

DRESSING BALSAMIC VINAIGRETTE TUSCANY

DRESSING BLUE CHEESE TFF

DRESSING CAESAR CREAMY TFF

DRESSING CAESAR TABLESIDE

DRESSING ITALIAN GARDEN PACKET TFF

DRESSING ITALIAN GARDEN TFF

DRESSING ITALIAN GOLDEN TFF

DRESSING MEDITERRANEAN FETA TFF

DRESSING RASPBERRY VINAIGRETTE TFF

DRESSING ROASTED GARLIC PARMESAN

DRESSING ROASTED RED PEPPER

OIL 75% CANOLA 25% EVOO TFF

OIL OLIVE 100% EXTRA VIRGIN

OIL OLIVE EXTRA VIRGIN

OIL OLIVE EXTRA VIRGIN NON GMO

VINEGAR

The Production of Piancone Extra Virgin Olive Oil

Lou Piancone Roma Import Specialist

Piancone Extra Virgin Olive Oil (EVOO) is produced according to the traditional methods of extractions from select olives in an oil mill that has been producing olive oil since 1935. The mill or in Italian, Oleificio is located in the town of Corato, Bari, Italy in the Puglia region. Corato is a busy but peaceful town situated 25 miles north of Bari and 7 miles from the Adriatic Sea. Corato is also the birthplace of my father, Louis G. Piancone, the founder of Roma Food. As a child he grew up in Corato working on my grandparents’ farm.

As a young man, he came to America to start his business that became Roma Food. As his company grew, he created many Roma products. When it came to extra virgin olive oil (in the 1970s is was still a specialty product) he felt strongly that it should come from his native Italian region where the best olive oils are produced. He established relationships, created a flavor profile and label that is still in use today. The family that owns and operates the mill is dedicated and passionate to their craft, producing olive oil that is consistent in quality year after year.

The olive varieties used for the production of Piancone Extra Virgin Olive Oil are the Coratina and the Ogliarola, although the Coratina is the predominate olive variety used in this blend. These olive varieties are indigenous of this region. Here, EVOO is preeminently produced; it has distinct aromatics and fruity flavor profiles that are common with olive oil produced in this region. Puglia is known for producing high quality olive oil and is one of the largest industries in this region. In fact, Puglia produces almost fifty percent of Italy’s olive oil production and is regarded as one of the world’s best regions for olive oil production. The soil from this region is calcareous and well drained and the climate is temperate without thermal changes. This Terrior makes extra virgin olive oil a unique dense, fruity almond-like flavor.

The Production Phase

The harvest time for olives in this region normally starts in November and continues into January. Soon after the olives are harvested, they are pressed entirely by mechanical means without the use of solvents at a temperature of less than 81°F (known as First Cold Press), leaving the oil with a pure flavor. The color of the oil is green to intense yellow and is typically low in acid (below 0.8%). The result is an olive oil that has fruity and pleasant spicy flavors with characteristics of fresh ripe or green olives. Ripe fruit yields oil that is milder, aromatic, buttery, and floral. The Coratina and Ogliarola olives married together express desirable fresh olive aromatics and flavor. The hot or peppery bite on the back of the throat is common in this oil, but not overpowering. This is caused by a component called Oleocanthal, which is found in olives of this region and many other olive oil producing regions in the world.

Researchers found that this component is not only responsible for that peppery ‘bite’ in the back of the throat but also has anti-inflammatory and antioxidant properties and may be partly responsible for the low incidence of heart disease in people who regularly consume the Mediterranean diet. Research has also found that the consumption of olive oil has therapeutic properties for the skin and body, Since extra virgin olive oil is simply pressed fruit juice without additives, typically the factors influencing its’ quality and taste include the varieties of olives used and the terroir. Just as important, are the countless decisions, production practices and dedication of the producer.

Piancone EVOO is recommended for raw seasoning. It exalts the flavor of many foods... grilled or baked fish, braised beef, stewed meats, & vegetables. Due to its properties, EVOO contributes to more flavorful & digestive foods.

ITALIAN SPICES & SEASONINGS

DRIED HERBS

628143

PEPPER

BASIL LEAVES

BAY LEAVES

OREGANO LEAVES

OREGANO LEAVES MEDITERRANEAN STYLE

PARSLEY FLAKES

THYME LEAVES

PEPPER BLACK COARSE GROUND

PEPPER BLACK GROUND FINE GRIND

PEPPER BLACK GROUND TABLE GRIND

PEPPER BLACK TABLE GRIND

PEPPER BLACK WHOLE

CRUSHED RED, CAJUN & CHILI PEPPER

CHILI PWDR DARK

CHILI PWDR LIGHT

PEPPER RED CRUSHED

PEPPER RED CRUSHED PACKET

SEASONING CAJUN

SEASONING CARIBBEAN JERK

GARLIC & ONION POWDER

GARLIC GRANULATED

GARLIC POWDER

GARLIC

SWEET & SALTY SEASONING

Getting to Know Our Pizza Boxes

Pizza Box Flutes

The flute is what gives the box it’s structural design. There are three common designs that you will probably run into: B flute, E flute, and Chip board

B Flute

• The most common size in the market.

• This flute gives the box the ability to support more weight, particularly on larger sizes (14”, 16”, 18”, and 20’’).

• This flute also gives you the luxury or option of not using lid supports.

E Flute

• This flute is about half the thickness of the B flute.

• It takes up half the storage space of the B flute.

• Because of the makeup of the box, it will generally provide a better surface for printing.

• You are also able to take advantage of lower shipping cost.

• Generally needs lid supports, particularly on the larger sizes of boxes.

Chip Board

• The least expensive option for pizza boxes.

• Almost always needs lid supports.

• A very flimsy box that doesn’t provide much heat retention.

• There is approximately 27% in cost differential between the B flute and Chip board.

PIZZA BOXES

CLAY-COATED PIZZA BOXES

BOX PIZZA 10” CLAY-COAT

BOX PIZZA 12” CLAY-COAT

BOX PIZZA 14” CLAY-COAT 1/100 CT 1/100 CT 1/100 CT

CORRUGATED PIZZA BOXES

BOX PIZZA 10” B FLUTED KRAFT/KRAFT

BOX PIZZA 10” B FLUTED WHITE/KRAFT

BOX PIZZA 12” B FLUTED KRAFT/KRAFT

BOX PIZZA 12” B FLUTED WHITE/KRAFT

BOX PIZZA 14” B FLUTED KRAFT/KRAFT

BOX PIZZA 14” B FLUTED WHITE/KRAFT

BOX PIZZA 16” B FLUTED KRAFT/KRAFT

BOX PIZZA 16” B FLUTED WHITE/KRAFT

BOX PIZZA 18” B FLUTED KRAFT/KRAFT

BOX PIZZA 18” B FLUTED WHITE /KRAFT

BOX PIZZA 20” B FLUTED STOCK

ROMACROWN

BOX PIZZA 10” E FILTERED WHITE/KRAFT ECONO

BOX PIZZA 12” E FILTERED WHITE/KRAFT ECONO

1/50 CT 1/50 CT 1/50 CT 1/50 CT 1/50 CT 1/50 CT 1/50 CT 1/50 CT 1/50 CT 1/50 CT 1/25 CT 1/100 CT 1/100 CT

CIRCLES, LINERS, STACKERS & FLATBREAD

BOX PIZZA FLATBREAD 13 IN

CIRCLE PIZZA 10” WHITE

CIRCLE PIZZA 12” WHITE

CIRCLE PIZZA 14” WHITE

CIRCLE PIZZA 16” WHITE

CIRCLE PIZZA 18” WHITE

PRFULLY COOKEDTCRS

ROMA CROWN

LINER PIZZA EVC-1 12”

LINER PIZZA EVC-1 14”

LINER PIZZA EVC-1 16”

TRAY TAKE OUT SMALL WHITE/KRAFT 1PC

TRAY TAKE OUT LARGE WHITE/KRAFT 1PC

4/50 CT 1/100 CT 1/100 CT 1/100 CT 1/100 CT 1/50 CT 1/250 CT 250/1 CT 1/250 CT 1/50 CT 1/50 CT

DESSERT

CAKES & CHEESECAKES

209142 485671 468410 291781 243749 231996 485680 468467 300279 471819 231854 231855

TSTITALIANY SWTENCR SWTENCR ROMA ROMA PIANCONE SWTENCR SWTENCR TASTE IT SWTENCR ROMA ROMA

CANNOLIS

BREAD PUDDING BANANA FOSTER FZ

CAKE CHOC FLOURLESS GF 10” FZ

CAKE LEMON ITALIAN CRM ROUND 12 SL

CAKE LIMONCELLO MASCARPONE

CAKE TIRAMISU SLICED 10”

CAKE TOASTED ALMOND TRAY

CHEESECAKE NEW YORK 10” 16 CT

CHEESECAKE NY GRAND 9 IN 80 OZ

CREME BRULEE IN CROCK

PIE CAPPUCCINO MOUSSE GF FZ

TIRAMISU CUPS

TIRAMISU TRAYS

ITEM #: BRAND DESCRIPTION

232044 232062 ROMA ROMA

12/4.4 OZ 2/4 LB 2/66 OZ 2/3.5 LB 2/10 IN 2/4.25 LB 2/4 LB 2/14 SL 12/4 OZ 2/12 SL 12/3.5 OZ 2/4.25 LB

CANNOLI CREAM W CHOC CHIP SHELL CANNOLI LARGE 4/1.5 LB 8/6 CT

GELATO & SORBET

CLD FSN

GELATO BELGIAN CHOCOLATE CUP

GELATO BELGIAN CHOCOLATE F

GELATO BELGIAN CHOCOLATE PINT

GELATO BOURBON VANILLA

GELATO CAPPUCCINO CHIP

GELATO CARMELIZED BANANA

GELATO DARK CHOCOLATE SEA SALT

GELATO ESPRESSO

GELATO MILK CHOCOLATE

GELATO PINT CAPPUCCINO CHIP

GELATO PINT MADAGASCAR VANILLA

GELATO PISTACHIO

GELATO SALTED CARAMEL CHUNK

GELATO STRAWBERRY

GELATO VANILLA BOURBON CUP

SORBET COCONUT PINT

SORBET LEMON CUP

SORBET LEMON

SORBET MANGO

SORBET PASSION FRUIT

SORBET PINEAPPLE ORANGE GUAVA

SORBET PINT LEMON

SORBET PINT MANGO

SORBET RASPBERRY

SORBET STRAWBERRY LEMONADE

SORBET STRAWBERRY LEMONADE TUB

24/3.5 OZ

1/6.7 LB 8/16 OZ 1/6.7 LB 1/6.7 LB 1/6.7 LB 1/6.7 LB 1/6.7 LB 1/6.7 LB 8/16 OZ 8/16 OZ

1/6.7 LB 8/16 OZ 1/6.7 LB 8/16 OZ 1/6.7 LB 24/3.5 OZ 8/16 OZ 24/3.5 OZ 1/6.7 LB 1/6.7 LB 8/16 OZ 1/6.7 LB 8/16 OZ 8/16 OZ 1/6.7 LB 8/16 OZ 8/16 OZ 1/6.7 LB