pizza flier

> the Sysco Pizza and Italian Cuisine

Product Catalog

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get a slice of the profi ts.Pizza is the number 2 entrée 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 selection from our own Quality Assured Sysco brands to an array of other authentic Italian products, Sysco can meet the needs and preferences of every operator.

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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 Magnifi co 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: Stuff ed with Goodness

26 Pasta: Homemade Lasagna recipe

28 Desserts: Strawberries & Cream Pizza recipe

30 Smallwares

33 Keep it Clean!

34 Pizza – Build it Right!

what’s inside!

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This product catalog was created to provide Sysco operators with a category-specifi c guide to help start up or build business in a popular, highly-profi table market... pizza and Italian cuisine! Learn how 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, this catalog is a valuable tool that outlines how our unique brands can enhance your business.

welcome.


Pizza – What You Need to Know!> why start a pizza 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 and implementation 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 – that’s 9 percent of total restaurant industry sales.

> 77 percent of Americans report eating pizza more than once per month, and an astounding 35 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.

“Americans eat approximately 100 acres of pizza each day,or 350 slices per second.”


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, gourmet pizza options. Such demands require operators to think of not only unique off erings, but also, high quality ingredients.

From innovative specialty toppings to high quality equipment, Sysco off ers everything you’ll need to satisfy evolving consumer tastes and preferences.

> emerging trends

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Sysco Pizza_Catalog.indd 5 08/15/11 11:38:32 AM

“More than 1.1 billion frozen pizzas and more than 4 billion fresh pizzas were sold last year.”

High Gluten

13-14% Protein

Mid-High Gluten

12-13% Protein

All-Purpose H&R

10-12% Protein

Sysco ArrezzioAll Trumps

Sysco Classic High Gluten Sysco Classic

Ideal for thin, chewy, New York style pizza

Develops crispier crust with a chew

Minimizes soakage of sauce into crust

Ideal for hand-tossed or pan pizza

An excellent go-between fl our

Greater dough tolerance over an all-purpose fl our, but a softer “mouth feel” than a high gluten fl our

Ideal for Chicago style, deep dish crust

Minimizes dough shrinkage and imparts more tenderness to the fi nished crust

Suitable for thick crust pizzas

> typical pizza fl ours

Flour, Dough and Crustfl our: what’s the importance?

protein & gluten > Protein is the largest factor in determining what type of bakedgood will be produced.

> The level of gluten in dough is related to protein level of the fl our.

> Gluten enhances the elasticity and aff ects the texture of baked goods.

> More gluten leads to chewier products like pizza and bagels, while less gluten yields tender baked goods like cakes and pastries.

the dough diff erenceTraditional pizza dough is made with unbleached white fl our, but with increasingly health-conscious customers, try incorporating whole wheat fl our into your dough recipe. Using whole wheat fl our helps add to the nutritional profi le of pizza by incorporating healthier whole grain into the dough. The result is a chewy crust with a subtle, nutty taste, creating wholesome homemade pizza dough that is perfect for deep-dish pizzas and calzones.


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Whole Wheat Pizza Crust DoughYield: about 32 (10-inch) pizza dough rounds

6 pounds whole wheat fl our3 pounds all-purpose fl our plus additional for dusting5 teaspoons salt2½ ounces rapid rise highly active dry yeast2½ quarts warm water (110-115°)½ cup plus 2 tablespoons honey½ cup plus 2 tablespoons olive oil Nonstick cooking spray

1. In bowl of stand mixer with dough hook, mix fl ours, 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 with plastic wrap and let stand at room temperature up to 30 minutes or refrigerate up to 2 days. For each pizza, fl atten dough balls into a 10-inch round.

topping combinations

white pizza > fi nely chopped garlic cloves> Arrezzio olive oil> sliced Roma tomatoes> cooked cocktail shrimp> artichoke hearts> sliced bell peppers> mozzarella cheese> chopped fresh basil

rustic Italian > crumbled Arrezzio Italian sausage> Arrezzio pizza sauce> roasted red peppers> Italian sharp and mozzarella cheeses

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Create signature crusts, calzones and breads with Arrezzio!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 fl exibility. This product 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.Today’s operators are open to the many options now available. Small batch dough requires yeast, specifi c 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, off er an extended shelf life, and provide a guaranteed consistent product.


Tuscan Pizza CalzonesYield: 12 calzones or 24 portions

3 cup olive oil plus additional for brushing9 green and/or red bell peppers, sliced2 medium yellow onions, halved

and sliced¾ cup chopped fresh basil leaves¾ cup chopped fresh parsley leaves plus additional for garnish2 tablespoons Italian seasoning Kosher salt and ground black pepper, to taste12 9-ounce Arrezzio pizza dough

balls, thawed All-purpose fl our for dusting6 cups Arrezzio pizza sauce1 pound Arrezzio sliced pepperoni1½ pounds Arrezzio shredded

mozzarella cheese (about 6 cups)Nonstick cooking spray

Grated Parmesan cheese for garnish (optional)

1. Heat oil in large skillet over medium-high heat. Cook bell peppers and onions 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 fl our as necessary to prevent sticking. Leaving a 1-inch border, spread ¼ cup pizza sauce over half of dough round; top with pepper-onion mixture, 1½ ounces pepperoni and ½ cup mozzarella cheese. Lightly wet entire border of dough with water; fold dough over fi lling to form a 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 cups pizza sauce for dipping.

Readi-Rise™ A 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 proofi ng, 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 multiple pizza formats.

pre-sheeted doughAnother dough option that avoids the rolling or mixing process. These are pre-formed in round or rectangular, and can be topped in a frozen state. Pre-sheeted dough is recommended for operations that specifi cally focus on pizza products.


“Pizza is the only segment of the foo d service business with positive trends since its inception – on the rise for more than 30 years.”

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 fi ts their operation. Pre-made pizza sauce, or starting from scratch with Sysco’s 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 fl avor sources.

> sauce talkArrezzio 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 ½ cup measure, one can of sauce can yield up to 26 pizzas... that’s 156 pizzas with just one case!

Using a circular motion, spread sauce from the center of the crust outward, leaving ½ inch of the edge without sauce.


> sauce selections:

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Sysco’s wide range of canned tomato sauce has the variety to meet any operator’s needs. From crushed to concentrated, strips to dices, you’re sure to fi nd the right product in our line. And don’t forget the following options for specialty pizzas:

> gnidulcni ,sazzip lanoitidart rof ecuas deR zesty, Italian or traditional

> Alfredo sauce for white or chicken pizzas

> ,ecuas kaets ,eucebrab edulcni srova fl evitanretlA salsa or taco sauce

As with all products, our canned tomato sauces are subject to Sysco’s stringent Quality Assurance guidelines. Select brands participate in our Lot Set Aside* program, which allows for the continual assessment of the tomatoes selected for our canned sauces to ensure they meet our high quality standards.

Suprema®

Arrezzio®

Ottimo®

Sysco® ClassicSysco® RelianceSysco® Imperial

canned tomatoes and saucecannned tomatoes and sauce

®

e


Recommended Quantities

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

Cheese 10 ounces 8 ounces 6 ounces 3 ounces 2 ounces

Cheese adds fl avor, color, texture and the appetizing appearance that the American consumer has come to expect on their pizza. Mozzarella and provolone make up the majority of the traditional cheese category, with their popularity as varied as the regions they are served in.

Sysco off ers a variety of cheese in both bulk and shredded varieties, giving operators the fl exibility to choose what’s best for their menus. Shreds off er 100% usage with greater coverage and yield, helping to reduce prep time. Bulk cheese off ers more fl exibility, allowing for varied shred sizes, and also providing the opportunity for slices or chunks to use in other recipes.

> traditional pizza cheese varietiesmozzarella Traditional pizza cheese; great stretch, fi rm bite and great fl avor.

lowfat mozzarellaRicher, creamier texture with less fl avor and less oiling off .

provoloneLike mozzarella, but with a bit more fl avor.

cheddar, monterey jackGreat for Mexican pizza or when a brighter orange color is desired.

parmesan and romano (hard, dry cheeses)Great fi nishers to sprinkle on last; adds tangy fl avor and aids browning.

Remember! Mozzarella is always available, a safe choice and will always work well. Use enough cheese to cover your pizza, but remember that the most costly ingredient in pizza is the cheese.

> cheese guide

Magnifi co Cheese!


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cheese profi lescheeese pprofi les

mozzarella cheese Originally, 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, mozzarella’s popularity ranks second only to cheddar in the United States.

provolone cheese Producers use more cultures for provolone than for mozzarella. These additional cultures result in fuller fl avors and allow provolone to age well. In earlier times, Italian cheesemakers heated curing rooms with wood fi res, which imparted a slightly smoky fl avor 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 cheese Known 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 fl avor 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 for at 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!

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q p pfor your pizza!


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“Pepperoni is the most popular topping for American pizzas. It appears on 40 percent of all pizzas orderedin the United St ates,and represents nearly 400 million in foo d service pounds.”

Pizza Toppings: ProteinsSysco off ers 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.

cuppingCurls into a bowl shape that usually holds grease and ischaracteristic of pepperoni that has dried too fast.

charringOutside 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 outExcessive 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.

> pepperoni chat

> why Arrezzio 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, charring or greasing out in the oven heat, providing a pie that is appealing to the eye and pleasing to the palate.


Sausage is the second most popular topping after pepperoni. Sausage comes in a variety of types 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 when choosing a sausage topping is the size of the chunk as it aff ects both appearance and bite. A small chunk allows for greater coverage while a larger chunk off ers extra eye appeal and higher perceived value.

Arrezzio precooked sausage, pork and beef toppings off er a variety

of satisfying options for your customers. The protein-based pizza topping category totaled more than 377 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-cooked meat toppingsreezzioo fuullyy ccooookeedd meeaatt ttooppppinggss

> sausage crumble sizesussagee ccrumble sizes

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


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You might have guessed that green peppers and onions rank in the top fi ve of most popular pizza toppings, but other 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 fi nest quality button, white or table mushrooms, Arrezzio canned mushrooms have a mild earthy fl avor and are succulent and tender. Plus, there is no shrinkage, spoilage or waste with canned mushrooms. Beyond the traditional pizza topping, you can use canned mushrooms in a variety of menu applications including almost any pasta dish!

Pepper Varieties:

banana peppersThese 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

> Arrezzio canned 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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pepperonciniAlso known as Tuscan peppers, sweet Italian peppers or golden Greek 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 fi nest pepperoncinis from Greece.

sweet bell peppersThe 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 stuff ed and baked.


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Santa Fe Mexican PizzaYield: 6 pizzas or 24 portions

6 Arrezzio 12-inch pre-baked pizza crusts, thawed

6 cups refried beans3 cups diced mild green chiles, drained1 tablespoon taco seasoning2 pounds shredded Mexican cheese blend (about 7½ cups)1½ cups sour cream1½ cups medium salsa6 medium avocados, sliced1½ cups drained sliced black olives3 cups diced tomatoes1½ cups diced yellow bell pepper¾ cup thinly sliced green onions

1. For each pizza, leaving ½-inch border, evenly spread crust with 1 cup refried beans, Over refried beans, evenly sprinkle ½ cup chiles, ½ teaspoon taco seasoning and 1¼ cups cheese.

2. Place pizza on sheet tray. Bake at 450° for 8 to 12 minutes or until cheese melts. Remove pizza from oven. Top pizza with ¼ cup sour cream, ¼ cup salsa, 1 avocado, ¼ cup olives, ½ cup tomato, ¼ cup bell pepper and 2 tablespoons onions. Cut pizza into 8 slices and serve.

specialty sausage: duck, soy, chicken, andouille, linguica prosciutto and chorizo

sauce: Creole, curry, Thai peanut, buff alo, roasted red pepper, vodka, rosa and chipotle

seafood: scallops, mussels, Mahi Mahi and tuna

fruit: apples, pears, avocados and strawberries

nuts: almonds, walnuts and pine nuts

onion: yellow, sweet, Spanish and cipollini

vegetables: caulifl ower, potato, wild mushroom, crimini mushroom, spinach, arugula, lettuce and zucchini

chiles: Anaheim, serrano and mild green

cheese: havarti, pecorino romano, gouda, blue, fontina, goat, soy, gorgonzola, jack and buff alo mozzarella

ethnic pizzas are also growing in popularity!

Mexican: taco meat, cheddar cheese, jalapeño slices and avocado

Greek: kalamata olives, feta cheese, fresh tomatoes, red onions and gyro meat

Creole: smoked sausage, shrimp, celery, ham and sweet peppers

Specialty Toppings

> build your own specialty pizza with these deliciously diff erent toppings!

The demand for gourmet and specialty pizzas is rapidly growing. Add a new twist to a classic with these unique toppings!


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Type of Oil Common Uses Price Point

Extra Virgin Olive Oil

> Best fl avor, use for “fi nishing” dishes

> Drizzle on veggies, salads and pasta

> Replace butter, great for dipping bread

Top Quality

Pure Olive Oil

> Multi-purpose cookingand baking

> Dressings, sauces and marinades

> Substitute for butter or margarine in recipes

Slightly lessthan EVOO

Light Olive Oil

> Odorless and tasteless

> Great for baking

> Healthy alternative to butter or margarine

Slightly lessthan EVOO

Olive Pomace Oil

> Primarily refi ned oil

> Good for sautéing and higher-heat cooking

About 30%less than

EVOO

CanolaEV Blends

> Economical alternative to extra virgin, still provides aroma and fl avor, especially 75/25

> A fl avorful and economical alternative to olive pomace oil

About 30%less than

EVOO

SoyOlive Oil Blends

> Won’t burn as quickly as blends containing more unrefi ned olive oil

> Good for sautéing and baking, multi-purpose use

About 50%less than

EVOO

> oil basics

Olive oil means Italian to most people and all olive oils are not created equally as the chart below indicates. High quality extra virgin olive oil is fantastic for creating a light fi nish to dishes and for mixing with herbs as a dipping sauce for bread. Olive oil blends add subtle fl avor to dishes, withstand heat applications and help control food costs. Sysco has many varieties to meet your needs, so the choice is yours!

Oil, Vinegar & Seasoning

> vinegar

Made from Trebbiano grapes, fl avorful 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 fl avor. Arrezzio white balsamic vinegar is pale rose in color, with a mellow fl avor and color that is perfect for poultry, seafood and salad dressings.

Artisan Breads> perfect inside and out

Serving bread is an easy and eff ective way to increase the perceived value of any dining experience. Off ering bread as an inclusion to the meal, with the addition of dipping oil or fresh butter, can help enhance the customer’s overall satisfaction.

With just a few minutes in the oven, Sysco par-baked breads 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 BreadTransform your menu from the ordinary to the extraordinary 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 fl avors and styles of breads.

BakerSource® Imperial Artisan BreadsOur breads are made using all-natural leavenings, hand-formed, given a long, slow, natural fermentation

to build fl avor, 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 fl avors of wheat. We blend only unbleached, unbromated wheat fl our, kosher salt and water with natural yeast captured from the air to create these outstanding breads.

varieties include: > 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 pasta product that is dark in color with brown or tan overtones likely contains outer bran or durum fl our. Adding a high percentage of durum fl our 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 it’s twirled around a fork. Elegant thin varieties complement brothy soups while thicker lengths partner well with heavier sauces.

long, fl at pasta (linguine, fettuccine and tagliatelle)Ribbon-like strands, from wide to narrow, were the fi rst pasta shapes created since they were easily cut by hand from fl at 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 refi ned 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.

Pasta Pairings

> dry shapes

Pasta Pairings

> dry shapes


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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 béchamel, 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-fl avored 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 off er 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.

stuff ed 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(shells, farfalle and campanelle)((Th


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ravioliArrezzio Ravioli are kneaded, egg-rich pasta fi lled with whole milk ricotta, romano and parmesan cheeses, fresh pasteurized eggs and the fi nest meats available. A variety of sizes and shapes, including round, square and mini, are available to excite any menu.

gourmet ravioliThe distinctive Gourmet Ravioli from Arrezzio combine choice ingredients with eye-popping color to create tantalizing old-world dishes with a contemporary fl air.

tortelliniAvailable in a multitude of fl avors to fi t any menu application, Arrezzio Tortellini are tender, bite-sized and versatile. And they’re precooked, so they’re ready in just minutes.

stuff ed rigatoniArrezzio Stuff ed Rigatoni are sealed to keep savory fi llings locked inside their egg-rich pasta tubes.

Stuff ed with Goodness!Arrezzio fi lled pastas contain the highest quality ingredients to meet customer and operator expectations. Sysco frozen pasta has a full line of off erings, from cheese-fi lled tortellini to gourmet striped lobster ravioli, to the more traditional stuff ed shells, manicotti and cannelloni. Arrezzio fi lled pastas are perfect for the operators who do not have time or resources to make fresh pasta on site. We even off er pasta sheets if you want to create and customize your own lasagna or pasta roll-ups.


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stuff ed shellsArrezzio Stuff ed Shells are made with egg-rich pasta shells and packed with mozzarella, ricotta, parmesan cheeses and fresh spinach. Choose from fi rm or creamy textured cheese shells, and the delicious fresh spinach and cheese in our Florentine shells.

manicotti / cannelloniArrezzio Manicotti and Cannelloni are blended and cooked true to our old-world recipe, using egg-rich, tubular pasta shells fi lled with a savory blend of cheeses and/or meat.

lasagnaBite into generous layers of Arrezzio Lasagna made carefully by hand the old-fashioned way with generous amounts of mozzarella, romano, ricotta and parmesan cheesesalong with vine-ripened, crushed tomatoes, fresh vegetables, lean meats and authentic herbs and spices.

breaded ravioliCrispy and delicious, Arrezzio Breaded Ravioli are mildly coated egg-rich pasta fi lled with savory cheese blends.


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Mom’s Homemade LasagnaYield: 24 servings

sauce 6 tablespoons olive oil4 celery ribs, diced2 large yellow onions, diced6 garlic cloves, minced4 pounds Arrezzio Italian Sausage4 bay leaves5¼ quarts canned diced tomatoes, undrained2½ cups tomato paste¼ cup granulated sugar¼ cup red wine vinegar2 teaspoons Italian seasoning1 tablespoon Kosher salt1½ teaspoons fresh ground black pepper

fi lling 2 pounds lasagna noodles2 quarts ricotta cheese4 large eggs, lightly beaten2 cups grated Parmesan and/or Romano cheese¾ cup chopped fresh basil leaves½ cup chopped fresh parsley leaves1 teaspoon kosher salt½ teaspoon ground black pepper Nonstick cooking spray3 pounds shredded mozzarella cheese (about 12 cups)

1. Prepare sauce: In large stockpot, heat oil over medium heat. Add celery and onions, and cook 8 minutes, stirring occasionally. Add garlic and cook 3 minutes or until onions are tender, stirring

occasionally. Add sausage and cook until browned. Stir in bay leaves, diced tomatoes with juice, tomato paste, sugar, vinegar and Italian seasoning. Reduce heat to medium-low; cover and simmer 1½ hours, stirring occasionally. Stir in salt and pepper. Remove bay leaves and cool slightly.

2. Meanwhile, prepare fi lling: Prepare noodles as label directs. In large bowl, stir ricotta, eggs, 1 cup Parmesan cheese, basil, parsley, salt and pepper until well combined.

3. Spray two 4-inch, half hotel pans with nonstick cooking spray. Line bottom of each prepared pan with 4 lasagna noodles, overlapping to fi t. Spread 2 cups sauce over noodles and sprinkle with ½ cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layer of noodles, sauce, and mozzarella and Parmesan cheeses in each pan. Spread ½ the ricotta mixture into each pan. Repeat layers of noodles, sauce, and mozzarella and Parmesan cheeses in each pan, ending with layer of noodles. Pour half the remaining sauce over noodles in each pan, and top each with half the remaining cheeses.

4. Cover tightly with foil. Bake at 350° for 55 minutes. Remove foil and bake 15 to 20 minutes longer or until top is lightly browned. Let stand 30 minutes before cutting.

Perfect Pasta!

> 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 also be assembled, covered tightly with plastic wrap and frozen up to 2 months. Thaw lasagna completely before baking.

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the


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Having sweet treats available for dessert can increase check averages, and are always popular as an occasional treat. Make sure operators are equipped with at least several dessert off erings 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 PizzasYield: 6 (12-inch) pizzas or 24 portions

2 cups cream cheese, softened2 cups ricotta cheese¾ cup light brown sugar Nonstick cooking spray6 cups hulled and quartered strawberries (2 pounds)6 Arrezzio pizza dough balls (9 ounces each), thawed1 cup plus 2 tablespoons bittersweet

chocolate chips (6¾ ounces)4 cup balsamic glaze Chopped fresh mint leaves for garnish

1. In small bowl, whisk together cheeses and ½ cup brown sugar until smooth.

2. For each pizza, spray ½ 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 on prepared 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 ½-inch border, evenly spread e cup 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.

What’s for Dessert?

Dessert and coff ee – a classic and sweet ending to any meal! When you’re serving coff ee, quality, consistency and dependability are of utmost importance. And that’s exactly what you’ll fi nd in every cup of Citavo® Fine Coff ee. From traditional varieties to premium roasts, Citavo has a blend to meet any operator’s need.

Citavo traditional blends, including Arabica, Colombian, European and West Coast, provide a 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 fl avor.

Arrezzio Tiramisu Trancio Strip CakeImported from Italy! Soft sponge cake fi lled with layers of zabaglione and coff ee cream, dusted with cocoa powder and garnished with “Savoiardi” biscuits (lady fi ngers).

For all uses from banquets, coff ee 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 garnishing with cocoa, coff ee beans or fresh fruit. Comes in a 15 x 5 rectangular shape. Suggested serving size is 10.

> coff ee 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 inchesin diameter.

standard weight pansOur 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.

pizza peelsPizza peels make the transfer to and from the oven safe and easy. Available in both aluminum and wooden models to suit every pizza oven and pizza option.

wide rim pizza traysThe TP Series of pizza pans is manufactured from heavy duty 18-gauge aluminum. This gauge of aluminum contributes signifi cantly to a longer life. Available in a wide array of sizes and options. Perfect for serving pizza to the table.

> getting started


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white pizza stand These temperature-resistant package savers, also known as “Barbie tables” because of their diminutive size, help protect pizzas by supporting the disposable boxes during transportation.

Tork Xpresssnap Café DispenserThe high-capacity Xpressnap Café Dispensers are perfect for small tables and counters where space is limited. White, natural napkins are 100% recycled and third-party certifi ed.

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-refl ecting 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 pansOur 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 grippersMade of heavy tempered steel, pan grippers are designed to help you safely transport a pizza pan with ease.

cheese shakersAvailable in SAN plastic or glass, a cheese shaker is a must-have accessory for any pizza. The fl uted base is stain-proof and dishwasher-safe while the stainless steel tops are rust-proof.

dough pansConstructed 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 knifePerfect for chopping and cutting, the pizza knife features a rocking design to quickly slice and dice.

dough scraperHighest quality stain-free, high-carbon steel blade with “Grip Tex” polypropylene handle. NSF Certifi ed.

dough boxes and coversUse 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!Get the security of 360º 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. Keystone’s ultra-concentrated products are always properly diluted, getting it clean the fi rst 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 from the fl oor 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. Products and services are backed by the industry’s most comprehensive support program.

> At Sysco, we believe that every Sysco product is an emblem of quality, setting high standards for food safety, hygiene and consistency.

>

> Sysco Keystone ChemicalsThe number one choice

in value-added cleaning

and sanitation services!

serviceRegular visits ensure your establishment is operating effi cientlyand cost eff ectively.

trainingWe show your employees proper procedures that ensure quality results, enhance productivity and encourage safety.

equipmentConvenient, economical dispensers off er safety and ease of use.

supportWith the largest sales and service staff in the industry and a superior technical group, we off er 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 it Right!Pizza remains one of the hottest food trends because of its popularity, its ease of preparation, low food cost and high profi tability. Here’s a quick reference guide to building your own slice of the profi ts.

Sauce, Cheese and Meats

Sauce Cheese PepperoniItalian

SausagePork

SausageBeef

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

CanadianBacon

Bacon Mushrooms OnionsGreen

PeppersBlackOlives

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 Makes

What Size Crust?

Ball Size Thick Crust Hand-Tossed Thin Crust

9 oz 8 inch 10 inch 12 inch







Quality Essentials

Sysco is the global leader in selling, marketing and distributing 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 fl avorful 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.


pizza flier

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