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Of Italy Raviolitoasted ROMA 2/3 LB 416040 a Taste of Italy Appetizer Items

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Of Italy Raviolitoasted ROMA 2/3 LB 416040 a Taste of Italy Appetizer Items A Taste of Italy RavioliToasted ROMA 2/3 LB 416040 A Taste of Italy Appetizer Items ................................................................... 5 Cheese Basics Article .................................................. 6 - 10 Premium Pizza Cheese ......................................................... 8 Classic Mozzarella Cheese .................................................. 8 Wisconsin Mozzarella Cheese ............................................. 11 Pizza Dough & Crust Items ................................................ 12 Tomatoes & Sauce ............................................................. 12 Toppings ............................................................................ 13 Pasta & Meatballs ....................................................... 14 - 15 Veal Items .......................................................................... 16 Italian Sub Shop ................................................................. 17 Charcuterie & Specialty Cheeses ................................ 18 - 19 Dressings, Oil & Vinegar ...................................................... 20 Fries ....................................................................................21 Pizza Boxes ........................................................................21 Desserts ............................................................................. 22 A Taste of Italy | page 3 Every Tomato Is Vine-Ripened to Perfection. Whole, diced, ground, peeled, puréed, pastes, and sauces, every Roma canned tomato product is made with vine-ripened tomatoes fresh-packed within hours of being picked. The tomato experts from Performance Foodservice travel to central California every year to personally ensure the crop is just right for your best recipes. PerformanceFoodservice.com/ItalianExperts Jumpstart your Tastebuds APTZ CAULIFLOWER CHED BRD TFF ENTICE 535492 6/3 LB APTZ CHEESE CHED CURD BRD ORGNL ENTICE 577217 2/5 LB APTZ CHEESE STICK MOZZ BRD ITAL ROMA 416070 6/2 LB APTZ CHEESE STICK MOZZ BTTRD ROMA 416103 6/2 LB APTZ CHEESE STICKS MOZZ BRD TFF ENTICE BASIC 339255 6/2 LB APTZ CHEESE STICKS MOZZ BTTRD ENTICE BASIC 339254 6/2 LB APTZ MUSHROOM WHL BRD ROMA 416049 6/2 LB APTZ MUSHROOM WHL BTTRD ROMA 416079 6/2 LB APTZ NUGGET CORN BTTRD TFF ENTICE 339246 6/2 LB APTZ ONION RING 3/8 IN GRMT FZ ROMA 535474 9/2 LB APTZ ONION RING 3/8” THIN BB ENTICE 998672 6/2.5 LB APTZ ONION RING BB 5/8” ROMA 416080 6/2.5 LB APTZ ONION RING BB 5/8” THICK ENTICE 998673 6/2.5 LB APTZ ONION RING BRD GRMT 3/4” ENTICE 998670 12/2 LB APTZ ONION RING BTTRD 3/8” ROMA 416089 6/2.5 LB APTZ PICKLE DILL SPEAR BRD ENTICE 535487 4/4 LB APTZ POPPER CREAM CHEESE STFD ROMA 416077 4/3 LB APTZ POPPER JALAPENO CHED ROMA 416078 4/3 LB APTZ POPPER JALAPENO CREAM ENTICE 998660 4/3 LB APTZ POPPER JALAPENO STFD CHED ENTICE 998661 4/3 LB APTZ RAVIOLI TOASTED 4 CHEESE ROMA 79876 2/5 LB APTZ ZUCCHINI STICK BRD ITAL FZ ENTICE 535501 4/3.5 LB CLAM STRIPS FRIED FZ USA WORLD DOCK 903629 24/4 OZ EGGPLANT NAPLES BRD SKIN ON 3/8 ROMA 410628 2/5 LB EGGPLANT NAPLES BTTRD PLD 3/8 ROMA 410635 2/5 LB CHICKEN BRST CHNK BNLS WING BRD FZ WEST CRK 600752 2/5 LB CHICKEN WING BRD MILD SM FC FZ ROMA 541874 2/7.5LB CHICKEN WING BRD SPICY FC FZ ROMA 541873 2/7.5LB CHICKEN WING PORTN BUFFALO FC FZ SLVR SRC 592482 2/5 LB CHICKEN WING PORTN COATED FC FZ SLVR SRC 567149 1/10 LB CHICKEN WING 1ST & 2ND JUMBO WEST CREEK 998314 4/10 LB CHICKEN WING ROTISSERIE FC FZ WEST CREEK 600768 2/5 LB SQUID T&T 3-5” FZ CHN ASSOLUTI 414524 4/2.5 LB SQUID T&T 5-8” FZ CHN ASSOLUTI 414506 4/2.5 LB SQUID TUBES 5-7 IN FZ CHN LUIGI 414552 4/2.5 LB SQUID TUBES 5-8” FZ CHN ASSOLUTI 414508 4/2.5 LB A Taste of Italy | page 5 N.Y. STYLE with Shredded Whole Milk Bacio Cheese STUFFED PIZZA with Sliced Whole Milk Bacio & Italian Sausage A Taste of Italy | page 6 holding it all together CHEESE BASICS 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 with our patented 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 - Maryland 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. A Taste of Italy | page 7 N.Y. SAUSAGE GRILLEDGRILLED CHEESECHEESE with Bacio Cheese, withwith Part-Skim Part-Skim Bacio, Bacio, & Fresh Pinched Italian Sausage AmericanAmerican Cheese Cheese & & Pepperoni Pepperoni Pizza Cheeses PremiumCHEESE MOZZ LMPS BLOCK PREM BACIO 287633 8/6 AV CHEESE MOZZ LMPS PROV DICE PREM BACIO 337772 6/5 LB CHEESE MOZZ LMWM BLOCK PREM BACIO 287632 8/6 LB CHEESE MOZZ LMWM DICED PREM BACIO 337784 6/5 LB CHEESE MOZZ LMWM PS SHRED PREM BACIO 294206 6/5 LB CHEESE MOZZ LMWM SHRED PREM BACIO 294204 6/5 LB CHEESE MOZZ P/S SHRED PREM BACIO 294205 6/5 LB CHEESE MOZZ PS PROV SHRED PREM BACIO 337771 6/5 LB CHEESE WM MOZZ SHARP PROV SHRED BACIO 571063 6/5 LB Pizza Cheeses ClassicCHEESE CLASSICO WM LMPS SHRED ROMA 471665 6/5 LB CHEESE MOZZ BLND DICED ROMA 232122 2/15 LB CHEESE MOZZ LMPS BLOCK LUIGI 270135 8/6 AV CHEESE MOZZ LMPS FTHR SHRED PIANCONE 232981 6/5 LB CHEESE MOZZ LMWM BLOCK LUIGI 243384 8/6 AV CHEESE MOZZ LMWM BLOCK CLASSICO ROMA 232144 10/6 LB CHEESE MOZZ LMWM BLOCK ORGNL ROMA 299232 8/6 LB CHEESE MOZZ LMWM DICED 1/8 ROMA 567422 2/15 LB CHEESE MOZZ LMWM DICED 1/8” ROMA 196051 6/5 LB CHEESE MOZZ LMWM FTHR SHRED PIANCONE 232989 6/5 LB CHEESE MOZZ P/S CLASSICO ROMA 232129 10/6 LB CHEESE MOZZ PS BLOCK SUPER DLX ROMA 249305 8/6 AV CHEESE WM MOZZ ORGNL SHRED ROMA 551440 2/15 LB A Taste of Italy | page 8 STUFFED PIZZA with Sliced Whole Milk Bacio & Italian Sausage Premium Pizza Cheeses MORE CHEESE BASICS Texture & Stretch: The cooked cheese Hold time: Are you serving buffet style or should be properly stretchy - not too tough, utilizing take-out? All cheeses will naturally but not too soft either. Mozzarella provides the harden as they cool, but you should evaluate best stretch on a pizza, so make sure it’s within how each cheese blend holds color and your cheese blend. texture. You don’t want your customer to see a very hard or transparent cheese on their Melt: Have you ever had a pizza slice and the pizza pie when they get ready to eat. Pizza Cheeses cheese fell off once you took a bite? You don’t Classic want that for your pizza. Make sure the cheese Remember that we at Performance doesn't become too runny or hard. Foodservice are here to help you get your cheese right. Whether you are starting a new Color/Browning: The color and browning pizza restaurant, tweaking your current recipe is all about personal preference. It’s all about or just looking for a better choice we can help. what cheese you use. Run tests to see which Your sales representative and our internal blend of cheese you like more. support staff would be happy to help get you samples or give suggestions to give you and Greasiness: When you see a few puddles of your customers the ideal pizza experience. 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. A Taste of Italy | page 9 SICILIAN MEMPHISMEMPHIS PIZZA PIZZA with Proscuitto, Pear, withwith Pulled Pulled Pork, Pork, Red Red Onion, Onion, Mozzarella, Gorgonzola Cheese & Pesto WholeWhole Milk Milk Bacio Bacio & Moonshine & Moonshine BBQ BBQ Sauce Sauce VS 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, Aging: Cures slower tends to have longer shelf life, and shorter optimum window of usage 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 Texture: The texture tends to be chewier content Flavor: Slight creamier flavor, develops stronger flavor with Flavor: More mild flavored age Coverage: Slightly less, because it is more transparent when Coverage: Tends to have slight advantage baked Holding Ability: Stays gooey slightly
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