Sysco Italian Book

8/13/2019 Sysco Italian Book

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> the SyscoPizza

andItalianCuisineProduct Catalog


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get a slice of the profits.

Pizza is the number 2

entre in food service,

outpacing the growth

rate of all other food

items. It represents

more than 10% of all

food sales.

any operator can add

pizza to their menu

let Sysco show you how!

With a wide selectionfrom our own Quality

Assured Sysco brands

to an array of other

authentic Italian

products, Sysco can

meet the needs and

preferences of everyoperator.

4

20

14

2822

16

4 Pizza What You Need

to Know!

6 Flour, Dough and Crust:Whole Wheat Pizza

Crust Dough recipe

8 Doughs: Tuscan Pizza

Calzones recipe

10 All About Sauce!

12 Magnifico Cheese!

14 Pizza Toppings: Proteins

16 Pizza Toppings:Vegetables

and Specialty

18 Specialty Toppings:

Santa Fe Mexican

Pizza recipe

20 Oil, Vinegar and Seasoning

21 Artisan Breads

22 Pasta Pairings

24 Pasta: Stuffed with Goodness

26 Pasta: Homemade

Lasagna recipe

28 Desserts: Strawberries &

Cream Pizza recipe

30 Smallwares

33 Keep it Clean!

34 Pizza Build it Right!

whatsinside!


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This product catalog was created to provide Sysco operators with a category-specific guide to helpstart up or build business in a popular, highly-profitable market... pizza and Italian cuisine! Learnhow to introduce or expand menus with our large variety of quality pizza and Italian products.

With innovative recipes, relevant product guidelines, helpful market trends and much more, thiscatalog is a valuable tool that outlines how our unique brands can enhance your business.

welcome.


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Pizza What YouNeed to Know!>why start apizza business?

Pizza is very much part of the American way of life,

with Americans eating approximately 100 acres of

pizza each day, or 350 slices per second. Although

the pizza industry experienced a decrease in sales

during the recession, the beginning of 2010 has

seen an increase in sales. The development andimplementation of new technology and marketing

strategies has enabled the pizza industry to adapt

to growing consumer demands for cheap, fast and

convenient products.

>The pizza industry recently captured nearly$37

billion in sales thats 9 percent of total restaurantindustry sales.

> 77 percent of Americans report eating pizza morethan once per month, and an astounding35 percent

eat it more than once per week.

Although dominated by four large brands, nearly

half of the pizza industry comes from smaller chains

and independent operators. Pizza appeals largely

to young adults and families with children, and is

most frequently consumed as dinner at home or

off the premises.

American eat apprximately100 acre f pizza each day,

r 350 lice per ecnd.


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The Pizza Consumer Trend

Report shows that while nine

out of every 10 Americans eat

pizza at least once a month,

consumers are now beginning

to look for healthier, gourmetpizza options. Such demands

require operators to think of not

only unique offerings, but also,

high quality ingredients.

From innovative specialty

toppings to high qualityequipment, Sysco offers

everything youll need to

satisfy evolving consumer

tastes and preferences.

>emerging trends

5


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Mre than 1.1 billinfrzen pizza andmre than 4 billinfreh pizza were ldlas year.

High Gluten

13-14% Protein

Mid-High Gluten

12-13% Protein

All-Purpose H&R

10-12% Protein

Sysco Arrezzio

All TrumpsSysco Classic High Gluten Sysco Classic

Ideal for thin,

chewy, New Yorkstyle pizza

Develops crispier

crust with a chew

Minimizes

soakage of sauce

into crust

Ideal for hand-tossed or

pan pizza

An excellent go-between

flour

Greater dough tolerance

over an all-purpose flour, but

a softer mouth feel than a

high gluten flour

Ideal for Chicago

style, deep dishcrust

Minimizes dough

shrinkage and

imparts more

tenderness to the

finished crust

Suitable for thick

crust pizzas

>typical pizza flours

Flour, Dough and Crustflour:whats the importance?protein & gluten

> Protein is the largest factor indetermining what type of baked

good will be produced.

> The level of gluten in dough isrelated to protein level of the flour.

> Gluten enhances the elasticity andaffects the texture of baked goods.

> More gluten leads to chewierproducts like pizza and bagels,

while less gluten yields tender

baked goods like cakes and pastries.

the dough difference

Traditional pizza dough is made

with unbleached white flour, but

with increasingly health-conscious

customers, try incorporating wholewheat flour into your dough recipe.

Using whole wheat flour helps

add to the nutritional profile of

pizza by incorporating healthier

whole grain into the dough. The

result is a chewy crust with a

subtle, nutty taste, creatingwholesome homemade pizza

dough that is perfect for

deep-dish pizzas and calzones.


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Whole WheatPizza Crust Dough

Yield: about 32 (10-inch) pizza

dough rounds

6 pounds whole wheat flour

3 pounds all-purpose flour plus

additional for dusting

5 teaspoons salt

2 ounces rapid rise highly

active dry yeast

2 quarts warm water (110-115)

cup plus 2 tablespoons honey

cup plus 2 tablespoons olive oil

Nonstick cooking spray

1.In bowl of stand mixer with dough

hook, mix flours, salt and yeast on

low speed. Add water, honey and oil,

and mix on low speed until dough

forms a ball; dough will feel sticky.

Cover bowl tightly with plastic wrap

and let stand in warm place 50

minutes or until dough doubles in

size. Makes about 16 pounds dough.

2.Spray sheet trays with nonstick

cooking spray. Shape dough

into 8-ounce rounds and place

on prepared trays. Cover withplastic wrap and let stand at room

temperature up to 30 minutes or

refrigerate up to 2 days. For each

pizza, flatten dough balls into a

10-inch round.

topping combinations

whitepizza> finely chopped garlic cloves> Arrezzio olive oil> sliced Roma tomatoes> cooked cocktail shrimp> artichoke hearts> sliced bell peppers> mozzarella cheese> chopped fresh basil

rustic Italian

> crumbledArrezzioItalian sausage

> Arrezzio pizza sauce> roasted red peppers> Italian sharp and

mozzarella cheeses

7


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Create signature crusts,calzonesandbreads withArrezzio!Arrezzio doughs and crusts let operators respond quickly to customer

demand for custom pizzas. They have many applications, including

those outside of the pizza category such as calzones.

Our dough balls allow for maximum creativity and flexibility. Thisproduct comes frozen, and takes only three to four hours to thaw.

Dough balls have a shelf life of two days in a refrigerated state, and last

up to six months when frozen.

The base of every pizza is the dough.Todays operators are open to the many options now available.

Small batch dough requires yeast, specific equipment and

the greatest amount of labor. Dough balls provide more

consistency with less labor, but have a short shelf life.Pre-sheeted and pre-proofed ready-to-bake crusts require

no additional equipment or labor, offer an extended shelf

life, and provide a guaranteed consistent product.


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Tuscan Pizza Calzones

Yield: 12 calzones or 24 portions

3 cup olive oil plus additional

for brushing9 green and/or red bell

peppers, sliced

2 medium yellow onions, halved

and sliced

cup chopped fresh basil leaves

cup chopped fresh parsley leaves

plus additional for garnish

2 tablespoons Italian seasoning

Kosher salt and ground black

pepper, to taste

12 9-ounce Arrezziopizza dough

balls, thawed

All-purpose flour for dusting

6 cups Arrezziopizza sauce

1 pound Arrezziosliced pepperoni1 pounds Arrezzioshredded

mozzarella cheese (about 6 cups)


Grated Parmesan cheese for

garnish (optional)

1. Heat oil in large skillet over medium-

high heat. Cook bell peppers andonions until tender, stirring frequently.

Stir in basil, parsley, Italian seasoning,

salt and pepper. Remove from heat

and cool.

2.For each calzone, roll out pizza

dough ball into a 10-inch round,

dusting with flour as necessary to

prevent sticking. Leaving a 1-inch

border, spread cup pizza sauce over

half of dough round; top with pepper-

onion mixture, 1 ounces pepperoni

and cup mozzarella cheese. Lightly

wet entire border of dough with

water; fold dough over filling to forma half moon. With fork, crimp edges of

dough. Spray sheet tray with nonstick

cooking spray. Place calzone on

prepared tray and lightly brush with oil.

3.Bake at 400 for 35 minutes or until

outside is lightly browned. Sprinkle

with parsley and Parmesan cheese, if

desired. Let stand 10 minutes; cut in

half and serve with remaining 3 cupspizza sauce for dipping.

Readi-RiseA great option for operators who

want a fresh dough product

that is pre-proofed, pre-docked,

formed and unbaked. Taking

only 15 minutes to thaw,

Readi-Rise works well not

only for pizza, but for calzones,

stromboli or breadsticks.

proofed sheetedA fresh dough product without

the hassle of proofing, mixing,

or rolling the dough. Proofed

Sheeted Dough can be topped

while still frozen or thawed and

will rise in the oven. These come

in various sizes and multiplepizza formats.

pre-sheeted doughAnother dough option that

avoids the rolling or mixing

process. These are pre-formed

in round or rectangular, and canbe topped in a frozen state. Pre-

sheeted dough is recommended

for operations that specifically

focus on pizza products.


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Pizza i the nlyegment f the fodervice buine with

pitive trend ince itinceptin n the riefr mre than30 year.

Recommended Quantities

Pizza Size 16 inch 14 inch 12 inch 10 inch 7 inch

Sauce 6 ounces 5 ounces 4 ounces 2 ounces 1.5 ounces

>saucing guide

All About Sauce!When it comes to pizza sauce, things can get personal.

Whether traditional or unique, the independent chef

can choose the sauce that best fits their operation.

Pre-made pizza sauce, or starting from scratch with

Syscos line of canned tomatoes... the choice is yours! Sysco

tomato sauces are both ready-made to be used from the

can, or they can be customized with herbs, spices, oils and

other flavor sources.

>saucetalkArrezzio pizza sauces are made from vine-ripened, fresh

California tomatoes. Tomatoes are crushed to the perfect

consistency for spreadable pizza sauce. Most Arrezzio

pizza sauces are fully prepared with oils and spices already

added, making them ready to use straight out of the can.

Using a cup measure, one can of sauce can yield up to

26 pizzas... thats 156 pizzas with just one case!

Using a circular motion, spread sauce from the center of the crust outward,

leaving inch of the edge without sauce.


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>sauceselections:

1111

Suprema

Arrezzio

Ottimo

Sysco Classic

Sysco Reliance

Sysco Imperial

cannedtomatoes and sauce

Syscos wide range of canned tomato sauce has the

variety to meet any operators needs. From crushed to

concentrated, strips to dices, youre sure to find the right

product in our line. And dont forget the following options

for specialty pizzas:

>Red sauce for traditional pizzas, including

zesty, Italian or traditional

>Alfredo sauce for white or chicken pizzas

>Alternative flavors include barbecue, steak sauce,

salsa or taco sauce

As with all products, our canned tomato sauces are subject

to Syscos stringent Quality Assurance guidelines. Select

brands participate in our Lot Set Asideprogram, which

allows for the continual assessment of the tomatoes

selected for our canned sauces to ensure they meet our

high quality standards.


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cheeseprofilesmozzarella cheeseOriginally, Italians ate

mozzarella as a soft, fresh

cheese. Later, cheesemakers

made it with lower moisture

to give it a longer shelf life.

After World War II, GIs returned

home with a taste for a

delicious new food they had

discovered in Italy pizza.

Today, thanks in large part to

these soldiers, mozzarellaspopularity ranks second

only to cheddar in the

United States.

provolone cheeseProducers use more cultures

for provolone than formozzarella. These additional

cultures result in fuller flavors

and allow provolone to age

well. In earlier times, Italian

cheesemakers heated curing

rooms with wood fires, which

imparted a slightly smokyflavor to the cheese. Today,

cheesemakers produce

smoked and unsmoked

provolone. Use a mozzarella

and provolone blend on pizza,

veal or chicken parmigiana,

lasagna and casseroles.

parmesan cheeseKnown as the king of Italian

cheeses, parmesan originated

in the Reggio and Parma

regions of Italy. It tastes sweet,

buttery and nutty compared to

the sharper and more piquant

flavor of romano. Serve a bowl

of freshly-grated parmesan on

the table with pasta dishes,

steamed vegetables, soups,

salads and pizza.

Italian sharp cheeseItalian sharp, a relative of

fontina, is styled after table

cheeses from Italy. It reminds

some of an aged asiago. A

semi-hard cheese aged forat least 60 days, it is equally

at home as a table cheese or

cooking cheese. Today, several

cheesemakers produce this

variety under various brand

names. Blend mozzarella with

equal portions of Italian sharp

for your pizza!for your pizza!


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Pepperni i the msppular tpping frAmerican pizza. Itappear n 40 percentf all pizza rderedin the United Sate,and repreent nearly400 millin in fodervice pund.

Pizza Toppings:ProteinsSysco offers customers a complete line of toppings

in both meat, vegetable and specialty options. While

pepperoni is a must for anyone serving pizza, other

toppings are growing in popularity.

>what is pepperoni?

Pepperoni is a dry sausage traditionally a

combination of beef and pork that contains no binders

or extenders. Paprika is added, which gives pepperoni

its reddish appearance. The standard size is 45mm in

diameter, which is specially-formulated for pizzas.

cupping

Curls into a bowl shape that usually holds grease and is

characteristic of pepperoni that has dried too fast.

charring

Outside edges will cook more rapidly than the center,

resulting in a burnt product. This often happens with

cupped pepperoni or when char-proofed spices are

not used.

greasing out

Excessive grease will accumulate when the ratio of pork

to beef is too high. Pork fat is softer than beef fat and will

release grease more easily.

>pepperonichat

>whyArrezzio pepperoni?

With more than 50 years of experience in blending and

producing pepperoni, Arrezzio uses an exact ratio of pork

and beef, which provides superior performance. Slow,

deliberate drying virtually eliminates cupping, charringor greasing out in the oven heat, providing a pie that is

appealing to the eye and pleasing to the palate.


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Sausage is the second most

popular topping after pepperoni.

Sausage comes in a variety oftypes and styles, including both

pre-cooked and raw varieties.

Pre-cooked pizza toppings are

growing across all operations

because of its convenience

and increased food safety. One

important point to consider whenchoosing a sausage topping is the

size of the chunk as it affects both

appearance and bite. A small chunk

allows for greater coverage while a

larger chunk offers extra eye appeal

and higher perceived value.

Arrezzio precooked sausage, pork

and beef toppings offer a variety

of satisfying options for your

customers. The protein-based pizza

topping category totaled more than377 million pounds in recent years

with pork making up 90 percent

of this category.

> Italian sausage

> Italian-style pork topping

> pork topping> beef topping

> sliced pork roll

> quartered ham

> bacon

> chicken> hard salami

> smoked sausage

>Arrezzio fully-cookedmeat toppings

>sausage crumble sizes

large - 14 per oz regular - 28per oz small - 56 per oz extra small - 96 per oz fine - 224 per oz


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You might have guessed that green peppers and onions

rank in the top five of most popular pizza toppings, butother choices are rising in popularity as well. Sysco helps

you make sure the basics are covered and gives you

options for the specialty and custom choices customers

crave! Following are some examples for consideration:

Canned from only the finest quality button, white

or table mushrooms, Arrezzio canned mushrooms

have a mild earthy flavor and are succulent and

tender. Plus, there is no shrinkage, spoilage or

waste with canned mushrooms. Beyond the

traditional pizza topping, you can use cannedmushrooms in a variety of menu applications

including almost any pasta dish!

Pepper Varieties:

banana peppers

These peppers vary from sweet and mild to spicy,and are usually served on relish plates, sandwiches

and salads, or cooked in savory dishes.

Pizza Toppings:Vegetables & Specialty

>Arrezziocanned mushrooms

> mushrooms

> black olives

> green olives

> fresh tomatoes

> fresh bell peppers

> roasted red peppers

> artichokes

> spinach

> sun-dried tomatoes

> pepperoncini and

banana peppers


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pepperoncini

Also known as Tuscan peppers,

sweet Italian peppers or goldenGreek peppers, pepperoncini

peppers range in color from

yellow-green to dark red. Typically

pickled, pepperoncinis can vary

from sweet and mild to spicy, and

are ideal as a classic garnish for

deli sandwiches, salads, pizza,

vegetable trays and salad

bars. Sysco imports the finest

pepperoncinis from Greece.

sweet bell peppers

The bell-shaped pepper is the most

common variety of sweet peppers.

Most bell peppers are mature when

green, but when left on the vine to

ripen further, they turn red, yellow,

orange or purple. Bell peppers can

be eaten raw or cooked, and are

commonly used in relishes, salads

and savory stir-fry dishes, or can

even be stuffed and baked.


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Oil Vinegar


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Oil, Vinegar& Seasoning

Type of Oil Common Uses Price Point

Extra Virgin

Olive Oil

> Best flavor, use for finishing dishes

> Drizzle on veggies, salads and pasta

> Replace butter, great for dipping bread

Top Quality

Pure

Olive Oil

> Multi-purpose cooking and baking

> Dressings, sauces and marinades

> Substitute for butter or margarine in recipes

Slightly less

than EVOO

Light

Olive Oil

> Odorless and tasteless

> Great for baking

> Healthy alternative to butter or margarine

Slightly less

than EVOO

Olive

Pomace Oil

> Primarily refined oil

> Good for sauting and higher-heat cooking

About 30%

less than

EVOO

Canola

EV Blends

> Economical alternative to extra virgin, still

provides aroma and flavor, especially 75/25

> A flavorful and economical alternative to

olive pomace oil

About 30%

less than

EVOO

Soy

Olive Oil

Blends

> Wont burn as quickly as blends containing

more unrefined olive oil

> Good for sauting and baking, multi-

purpose use

About 50%

less than

EVOO

>vinegar

Made from Trebbiano grapes, flavorful Sysco vinegars are the perfect

match for our light olive oils to create signature vinaigrettes or to drizzle

over fresh vegetables. Balsamic vinegar comes from the word meaning

aromatic in Italian. Handcrafted in Modena, Italy, Arrezzio dark vinegar

is aged in a series of wooden barrels to give it a distinctive flavor.

Arrezzio white balsamic vinegar is pale rose in color, with a mellow flavor

and color that is perfect for poultry, seafood and salad dressings.

>seasoning

Garlic, oregano, basil, black pepper and red pepper these are the

must-have flavors when it comes to authentic Italian seasoning.

Sysco carries a broad selection of the finest dried and fresh herbs

and seasonings under the Sysco Imperial/McCormick brand. We also

offer a variety of convenient garlic products whole cloves, chopped,minced in both ready-to-use and refrigerate-when-opened bulk

containers. Dont forget to make sure these seasonings are on hand to

add as the perfect finishing touch for your Italian culinary masterpieces!

>oil basics

Olive oil means Italian to mostpeople and all olive oils are not

created equally as the chart at

right indicates. High quality extra

virgin olive oil is fantastic for

creating a light finish to dishes

and for mixing with herbs as a

dipping sauce for bread. Olive oilblends add subtle flavor to dishes,

withstand heat applications and

help control food costs. Sysco

has many varieties to meet your

needs, so the choice is yours!


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Artisan Breads>perfect inside and out

Serving bread is an easy and effective way to increase

the perceived value of any dining experience. Offering

bread as an inclusion to the meal, with the addition

of dipping oil or fresh butter, can help enhance the

customers overall satisfaction.

With just a few minutes in the oven, Sysco par-bakedbreads are ready to serve. Since the bread is baked

fresh, there is less waste and better inventory control.

Plus, patrons are greeted with the savory aroma of

freshly-baked bread!

Sysco Classic Par-Baked Bread

Transform your menu from the ordinary to theextraordinary with Sysco Classic Par-Baked Breads.

Using only the highest quality ingredients, these

delicious breads are prepared using authentic baking

methods, and delivered frozen until ready to use.

Discover all the exciting possibilities to expand your

menu options with unique flavors and styles of breads.

BakerSource Imperial Artisan Breads

Our breads are made using all-natural leavenings,

hand-formed, given a long, slow, natural fermentation

to build flavor, and then baked in a special European

stone hearth oven to form a chewy, crunchy crust with

a moist interior.

All of our artisan breads are made from the highest

quality natural ingredients, aged together to

feature the natural flavors of wheat. We blend onlyunbleached, unbromated wheat flour, kosher salt

and water with natural yeast captured from the air to

create these outstanding breads.

varietiesinclude:> batards

> boules & soup bowls> baguettes> ciabattas> dinner rolls> demi baguettes


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Quality dry pasta is made from 100% semolina and

should be golden in color and virtually speckless. A pastaproduct that is dark in color with brown or tan overtones

likely contains outer bran or durum flour. Adding a high

percentage of durum flour to pasta will decrease its

production cost, but it will also cause the pasta to cook up

starchy and soft to the bite, especially if it is overcooked.

Pasta LaBella is made from 100% Italian-grade, hard amber

durum semolina on Italian pasta equipment at state-of-the-art manufacturing plants. Pasta LaBella and Arrezzio

pasta are guaranteed to be made from the highest quality,

hard amber durum wheat available.

long, thin pasta (spaghetti, angel hair and capellini)Round strands coil sumptuously with smooth

sauces, especially tomato with herbs, that cling

to the strands as its twirled around a fork. Elegant

thin varieties complement brothy soups while

thicker lengths partner well with heavier sauces.

long, flat pasta (linguine, fettuccine and tagliatelle)

Ribbon-like strands, from wide to narrow, were the

first pasta shapes created since they were easily cut

by hand from flat sheets of pasta. This shape is very

versatile and is suitable for a wide range of sauces,

from seafood such as clam sauce to hearty meat

sauces like Bolognese and carbonara, as wellas creamy sauces like Alfredo.

spiral or twist pasta (rotelle, rotini, gemelli and fusilli)

Perfect for both simple and more refined sauces,

these shapes are frequently used in pasta salads with

oil-based dressings or pestos. Their crevices are ideal

for collecting vegetables, herbs and spices.

PastaPairings

>dryshapes

PastaPairings

>dryshapes


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fancy-shaped pasta

(shells, farfalle and campanelle)

These open-fringed, elegant

varieties are ideal for serving with

dairy-based sauces like bchamel,

chunky meat ragus or even tomato-

cream sauces like vodka sauce.

hollow-center pasta

(elbows, penne, rigatoni and ziti)

These thicker-shaped pastas pair

well with full-flavored sauces.

Served hot, their contours are made

to hold hearty meat sauces and

sauces with chunky ingredients like

peas or capers. Ridges and angular-

cut ends offer intriguing texture

when served cold in pasta salads.

miniature pasta (ditalini, pastina,

orzo and acini di pepe)

Their delicate, compact shape is just

right for scooping onto a spoon.

These tiniest of shapes are used in

soups and broth dishes.

stuffed pasta

(manicotti and jumbo shells)

Filled with cheese, spinach,

vegetables or meat, large

hollow pasta shapes partner well

with tomato or cream sauce in

baked casseroles.

fancy-shaped pasta

( hells, farfalle and campanelle


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ravioli

Arrezzio Ravioli are kneaded, egg-rich pasta filled

with whole milk ricotta, romano and parmesan

cheeses, fresh pasteurized eggs and the finestmeats available. A variety of sizes and shapes,

including round, square and mini, are available to

excite any menu.

gourmet ravioli

The distinctive Gourmet Ravioli from Arrezzio

combine choice ingredients with eye-popping

color to create tantalizing old-world dishes with a

contemporary flair.

tortellini

Available in a multitude of flavors to fit any menu

application, Arrezzio Tortellini are tender, bite-sized

and versatile. And theyre precooked, so theyre

ready in just minutes.

stuffed rigatoni

Arrezzio Stuffed Rigatoni are sealed to keep savory

fillings locked inside their egg-rich pasta tubes.

Stuffed withGoodness!

Arrezzio filled pastas contain the highest quality ingredients

to meet customer and operator expectations. Sysco frozen

pasta has a full line of offerings, from cheese-filled tortellini

to gourmet striped lobster ravioli, to the more traditional

stuffed shells, manicotti and cannelloni. Arrezzio filled

pastas are perfect for the operators who do not have time

or resources to make fresh pasta on site. We even offerpasta sheets if you want to create and customize your own

lasagna or pasta roll-ups.


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stuffed shells

Arrezzio Stuffed Shells are made

with egg-rich pasta shells and

packed with mozzarella, ricotta,

parmesan cheeses and freshspinach. Choose from firm or

creamy textured cheese shells, and

the delicious fresh spinach and

cheese in our Florentine shells.

manicotti / cannelloni

Arrezzio Manicotti and Cannelloni areblended and cooked true to our old-

world recipe, using egg-rich, tubular

pasta shells filled with a savory blend

of cheeses and/or meat.

lasagna

Bite into generous layers of Arrezzio

Lasagna made carefully by hand the

old-fashioned way with generous

amounts of mozzarella, romano,ricotta and parmesan cheeses

along with vine-ripened, crushed

tomatoes, fresh vegetables, lean

meats and authentic herbs and spices.

breaded ravioli

Crispy and delicious, Arrezzio Breaded

Ravioli are mildly coated egg-rich

pasta filled with savory cheese blends.


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Moms Homemade Lasagna

Yield: 24 servings

sauce6 tablespoons olive oil

4 celery ribs, diced

2 large yellow onions, diced6 garlic cloves, minced

4 pounds ArrezzioItalian Sausage

4 bay leaves

5 quarts canned diced

tomatoes, undrained

2 cups tomato paste

cup granulated sugar

cup red wine vinegar2 teaspoons Italian seasoning

1 tablespoon Kosher salt

1 teaspoons fresh ground

black pepper

filling2 pounds lasagna noodles

2 quarts ricotta cheese

4 large eggs, lightly beaten

2 cups grated Parmesan and/or

Romano cheese

cup chopped fresh basil leaves

cup chopped fresh parsley leaves

1 teaspoon kosher salt

teaspoon ground black pepper Nonstick cooking spray

3 pounds shredded mozzarella

cheese (about 12 cups)

1.Prepare sauce:In large stockpot,heat oil over medium heat. Addcelery and onions, and cook 8

minutes, stirring occasionally.Add garlic and cook 3 minutes oruntil onions are tender, stirring

occasionally. Add sausage and cookuntil browned. Stir in bay leaves,diced tomatoes with juice, tomatopaste, sugar, vinegar and Italianseasoning. Reduce heat to medium-low; cover and simmer 1 hours,

stirring occasionally. Stir in salt andpepper. Remove bay leaves andcool slightly.

2.Meanwhile, prepare filling:Prepare noodles as label directs. Inlarge bowl, stir ricotta, eggs, 1 cupParmesan cheese, basil, parsley, salt

and pepper until well combined.

3.Spray two 4-inch, half hotelpans with nonstick cooking spray.Line bottom of each preparedpan with 4 lasagna noodles,overlapping to fit. Spread 2 cupssauce over noodles and sprinkle

with cup mozzarella cheese and2 tablespoons Parmesan cheese.Repeat layer of noodles, sauce, andmozzarella and Parmesan cheesesin each pan. Spread the ricottamixture into each pan. Repeatlayers of noodles, sauce, andmozzarella and Parmesan cheeses

in each pan, ending with layer ofnoodles. Pour half the remainingsauce over noodles in eachpan, and top each with half theremaining cheeses.

4.Cover tightly with foil. Bake at350 for 55 minutes. Remove foiland bake 15 to 20 minutes longeror until top is lightly browned. Letstand 30 minutes before cutting.

PerfectPasta!

>chef chatLasagna may be assembled

and refrigerated up to 2 days in

advance. Cover lasagna with foil

and bake at 350 for 1 hour 15

minutes; remove foil and bake 15

to 20 minutes longer or until top is

lightly browned. Lasagna may alsobe assembled, covered tightly with

plastic wrap and frozen up to

2 months. Thaw lasagna completely

before baking.

he


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Having sweet treats available for dessert can increase checkaverages, and are always popular as an occasional treat. Make sure

operators are equipped with at least several dessert offerings on the

menu, and consider portion sizes smaller, individual portions as

well as larger portions for sharing, like this delicious dessert pizza.


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Strawberries & CreamDessert Pizzas

Yield: 6 (12-inch) pizzas or 24 portions

2 cups cream cheese, softened

2 cups ricotta cheese

cup light brown sugar


6 cups hulled and quartered

strawberries (2 pounds)

6 Arrezzio pizza dough balls

(9 ounces each), thawed

1 cup plus 2 tablespoons bittersweet

chocolate chips (6 ounces)

4 cup balsamic glaze Chopped fresh mint leaves

for garnish

1.In small bowl, whisk together cheeses

and cup brown sugar until smooth.

2.For each pizza, spray sheet tray

with nonstick cooking spray. In small

bowl, toss 1 cup strawberries with 2

teaspoons brown sugar. Flatten dough

ball into a 12-inch round and place onprepared tray. Dock dough with fork.

Bake at 450 for 12 to 14 minutes or

until crust is lightly browned. Reduce

oven temperature to 350.

3.Leaving -inch border, evenly spread

ecup cheese mixture over top of

crust; top with strawberry mixture and

sprinkle with 3 tablespoons chocolate

chips. Bake 3 to 5 minutes longer.

Drizzle 2 teaspoons balsamic glaze over

top of pizza and sprinkle with mint.

Whats forDessert?

Dessert and coffee a

classic and sweet ending

to any meal! When

youre serving coffee,

quality, consistency

and dependability are

of utmost importance.

And thats exactly what

youll find in every cup of

Citavo Fine Coffee. From

traditional varieties to

premium roasts, Citavohas a blend to meet any

operators need.

Citavo traditional blends,

including Arabica,

Colombian, European

and West Coast, providea well-rounded taste

that will surely please

your patrons. Our

premium blends 100%

Colombian European

Roast and 100% Arabica

Royal Mountain Roast provide exceptional

quality and flavor.

Arrezzio Tiramisu

Trancio Strip Cake

Imported from Italy!Soft sponge

cake filled with layers of zabaglione

and coffee cream, dusted with cocoa

powder and garnished with Savoiardibiscuits (lady fingers).

For all uses from banquets, coffee

shops, high-end restaurants, Arrezzio

Tiramisu Trancio Strip Cake can be

pre-sliced and refrigerated until ready

to serve. Create a signature item by

saucing large plate and garnishingwith cocoa, coffee beans or fresh fruit.

Comes in a 15 x 5 rectangular shape.

Suggested serving size is 10.

>coffee talk

F I N E C O F F E E


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SmallwaresPizza is enjoyed by people from all walks of life,

and eating out at restaurants is an essential part

of the American lifestyle. 93% of Americans eat at

least one pizza per month and 21% of 18-24 year olds purchase

pizza more than three times per month. Pizza also proved

popular with parents. About 20% of the parents surveyed said

that they purchase pizza more than three times per month.

Sysco can help you enter into the pizza market with our

wide, all-encompassing range of smallwares and equipment.

pizza racksPizza racks are ideal for holding trays, screens and separators,

and can even be used to cool hot pizzas. Each shelf can

support up to six pounds and hold pans up to 23 inches

in diameter.

standard weight pans

Our most popular deep-dish pan! Made of 18-gaugealuminum, these 1 deep pans are tapered to nest and

save space in storage. Available in a wide range of diameters

and hard coat options as well.

pizza peels

Pizza peels make the transfer to and from the oven safe and

easy. Available in both aluminum and wooden models tosuit every pizza oven and pizza option.

wide rim pizza trays

The TP Series of pizza pans is manufactured from heavy duty

18-gauge aluminum. This gauge of aluminum contributes

significantly to a longer life. Available in a wide array of sizes

and options. Perfect for serving pizza to the table.

>gettingstarted


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white pizza stand

These temperature-resistant

package savers, also known

as Barbie tables because oftheir diminutive size, help

protect pizzas by supporting

the disposable boxes during

transportation.

Tork Xpresssnap Caf Dispenser

The high-capacity Xpressnap Caf

Dispensers are perfect for small

tables and counters where

space is limited. White, natural

napkins are 100% recycled and

third-party certified.

pizza cutterOne of the quality tools needed

for pizza serving, pizza cutters

can be used as a pizza accessory

or even a pastry wheel. Each cutter

comes with sanitary, stainless

steel cutting wheels. Available in

multiple sizes and handle options.

pizza delivery bagsPizza delivery bags include

one-inch thick foam padding for

insulation and heat-reflecting mylar

interiors, reinforced for strength.

Large grommet holes allow for

steam ventilation. Each bag is

designed to carry two boxed pizzas.


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standard weight pans

Our most popular deep-dish pan! Made of 18-gauge

aluminum, these 1 deep pans are tapered to nest and save

space in storage. Available in a wide range of diameters

and hard coat options as well.

nickel-plated pan grippers

Made of heavy tempered steel, pan grippers are designed

to help you safely transport a pizza pan with ease.

cheese shakers

Available in SAN plastic or glass, a cheese shaker is a

must-have accessory for any pizza. The fluted base is

stain-proof and dishwasher-safe while the stainless steel

tops are rust-proof.

dough pans

Constructed of heavy, 14-gauge tempered aluminum

with a self-stacking design, dough pans require minimum

storage space, are easy-to-clean, refrigerate quickly, and

stack securely.

pizza knife

Perfect for chopping and cutting, the pizza knife features

a rocking design to quickly slice and dice.

dough scraper

Highest quality stain-free, high-carbon steel blade with

Grip Tex polypropylene handle. NSF Certified.

dough boxes and covers

Use to proof and store dough, keeping it fresh and

preventing crusting. Made of virtually unbreakable

Camwear polycarbonate. Reinforced on all sides for long

lasting durability. Edges are smooth and rounded for

added safety. Available in full size 18 x 26 (46 x 66 cm)

only. Made from polypropylene.

Smallwares

Keep it Clean!> At Sysco, we believe that


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Keep itClean!Get the security of 360 of Protection to safeguard your

operation. Sysco and Ecolab have partnered to bring you Keystone,

a complete cleaning, sanitation and food safety program that

delivers 360 of Protection.

With Keystone, clean up is truly a breeze. Keystones ultra-

concentrated products are always properly diluted, getting it clean

the first time and eliminating time spent on second passes. It s

compact, convenient and fast while being simple to use. With a

wide range of products, Keystone keeps your business clean fromthe floor up, leaving you with more time to focus on other details.

The Keystone reputation has been built by supplying innovative,

value-added products, systems and services to our customers.

Our unique Keystone products do more than clean they help

you reduce product waste, enhance employee safety, save time

and labor, control costs and improve guest satisfaction. Productsand services are backed by the industrys most comprehensive

support program.

every Sysco product is

an emblem of quality,

setting high standards

for food safety, hygiene

and consistency.

>

> Sysco Keystone Chemicals

The number one choice

in value-added cleaning

and sanitation services!

service

Regular visits ensure your establishment is operating effi ciently

and cost effectively.

training

We show your employees proper procedures that ensure quality

results, enhance productivity and encourage safety.

equipment

Convenient, economical dispensers offer safety and ease of use.

supportWith the largest sales and service staff in the industry and a

superior technical group, we offer support that is second to none.


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Do not load the center of the pizza with toppings. The ingredients

should be spread evenly over the pizza to ensure the proper portion of

toppings on every slice.

>things to remember

Build itRight!Pizza remains one of the hottest food trends because of its popularity, its

ease of preparation, low food cost and high profitability. Heres a quick

reference guide to building your own slice of the profits.

Sauce, Cheese and Meats

Sauce Cheese PepperoniItalian

Sausage

Pork

Sausage

Beef

Personal (7) 1.5 oz 2 oz 8 slices 2 oz 2 oz 2 oz

Small (10) 2 oz 3 oz 16 slices 3 oz 3 oz 3 oz

Medium (12) 4 oz 6 oz 20 slices 4 oz 4 oz 4 oz

Large (14) 5 oz 8 oz 32 slices 5 oz 5 oz 5 oz

X-Large (16) 6 oz 10 oz 40 slices 6 oz 6 oz 6 oz


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Vegetables Cheese

Canadian

Bacon

Bacon Mushrooms OnionsGreen

Peppers

Black

Olives

Top

Cheese

3 slices 1.5 oz 2 oz 1.5 oz 1.5 oz 1 oz .5 oz

5 slices 2.5 oz 3.5 oz 2.5 oz 3 oz 2 oz 1 oz

7 slices 3.5 oz 5 oz 3.5 oz 6 oz 3 oz 1 oz

9 slices 5 oz 7 oz 5 oz 8 oz 5 oz 1 oz

11 slices 6 oz 10 oz 6 oz 10 oz 6 oz 2 oz

What Size Dough Ball MakesWhat Size Crust?

Ball Size Thick Crust Hand-Tossed Thin Crust

9 oz 8 inch 10 inch 12 inch







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Quality Essentials

Sysco is the global leader in selling, marketing anddistributing food products to restaurants, healthcare and

educational facilities, lodging establishments and other

customers who prepare meals away from home.

Our family of products also includes equipment and

suppliers for the food service and hospitality industries.

When the goodness of tradition meets the quality of

Sysco, the wonders never cease. From flavorful cheeses,

dough and sauces to savory meat toppings and sturdy

equipment, Sysco has all you need to continue the

tradition of quality within the pizza category.

> Special ingredients.

> Superb consistency.

> Homemade perfection.

Documents

Sysco Italian Book