DiCarloDiCarloFOOD SERVICE

February 2018

Cheese of the Month

Pasta of the Month

Heart Shaped Cheese Ravioli#187038 72/1.16 oz.

These unique ravioli are bursting with flavor and filled with creamy ricotta and

genuine Pecorino Romano Cheese. A great addition to your Valentine’s menu.

Heart Shaped Lobster Ravioli#187040 72/1.16 oz.

Decadent and delicious. These ravioli are filled with chunky Canadian lobster

meat, creamy ricotta, and just a hint of Parmesan cheese.

Burrata#14098 6/1 lb., 4/ 4 oz. per cup

This fresh cheese resembles a Fresh Mozzarella ball, but when split open, you will be delighted to discover a

rich-tasting soft filling of fresh pieces of Mozzarella soaked in heavy cream. This cheese offers a sweet, milky

flavor that gently fills the palate. Made to order from fresh milk gathered daily from local farmers, each ball is

hand-formed and packaged in water to ensure maximum freshness while maintaining shelf life.

Serving Suggestions:

• Drizzle with olive oil and sprinkle with salt and freshly ground pepper.

• Place atop fresh arugula greens and serve with a drizzle of olive oil.

• Serve with fresh grilled vegetables.

Burrata Pepperoni Pizza

INGREDIENTS1 pound pizza dough, divided1 1/2 cup pizza sauce1-2 cups fresh burrata cheese, torn10-12 slices of pepperoni1/2-1 teaspoon crushed red pepper flakes1 cup wild arugulasuper thinly sliced rounds of jalapeño

INSTRUCTIONSPreheat oven to 450 degrees F.On a lightly floured surface roll the dough into 2 thin pizza sounds. Transfer each pizza to an oiled bakingsheet, and divide the pizza sauce on top and spread, leaving about an inch for the crust. Bake each pizza for8 minutes and remove. Top with the fresh burrata and pepperoni and transfer back into the oven to bake for 5minutes. Remove from oven and season with salt, pepper and red pepper flakes. Arrange the arugula on topand slice and serve.Serve immediately.

What’s new at DiCarlo...

Amaretti Cookies#482000 12/7 oz.

- Recipe that has been preserved and prized by Lazzaroni in Italy

- Delicate and delicious flavor of the Amaretti di Saronno Lazzaroni

- Perfect compliment to fine wine, liquors and coffee

- Crumble into desserts for added texture

Lady Fingers#480003 10/17.6 oz.

- Product of Italy

- Firm cookies so they can stand up to wet ingredients

- Enjoy with a cup of your favorite coffee or tea.

- Non GMO

Coconut Macaroon Brownie#340056 2/6 lb. pre-cut trays

Rich fudge brownie topped with perfectly

toasted macaroon coconut then drizzled

with pure melted chocolate. Each tray is

cut into 24 pieces.

Dig into these rich and oh-so-delicious edible cookie doughs.This is a safe egg-less recipe that can be enjoyed without anyhesitation! Create signature desserts like no other!

Triple Chocolate Brownie Edible Cookie Dough#485270 2/8 lb.

Triple chocolate brownie cookie dough tastes just as sinfully delicious as if you made it from scratch.

Fudgy chocolate dough blended with HERSHEY’S® MINI KISSES and semi-sweet chocolate chips are

more than enough to satisfy your triple chocolate cravings!

Chocolate Chunk Edible Cookie Dough

#485272 2/8 lb.

Using some of our key ingredients from David’s famous chocolate chunk cookie, we’ve loaded this

creamy edible dough with plenty of chocolate chunks to soothe your sweet tooth! It’s so delicious you’ll

want to lick your spoon (and bowl) clean!

Peanut Butter with Reese’s Mini Pieces Edible Cookie Dough

#485274 2/8 lb.

To take PB lovers over the edge, we’ve loaded REESE’S® Mini Pieces into this oh-so-smooth & creamy

cookie dough made with all natural peanut butter. You’ll fall in love with this flavor on your first bite!

Black Cattle Ranch

Black Cattle Ranch is a premium freshmeat program sourced from only thefinest quality meats. Our variety ofcuts are certified traceback, cut andpackaged locally. With over 50 yearsexperience in the Foodservice industry,we truly understand the importance ofconsistency and quality for both youand your customers.

This month’sfeatured item...

Angus BeefPorterhouse Steak

This well-marbled, classic steakhouse cut consists

of two tender steaks - the striploin and tenderloin -

connected by the telltale T-shaped bone. Available

in both Choice or Prime grades and Dry aged as

well, this steak makes an amazing plate presenta-

tion for any occasion!

Choice 28 oz. #143182 8/28 oz.Choice 32 oz. #143184 6/32 oz.Choice 36 oz. #143181 6/36 oz.Choice 42 oz. #143180 5/42 oz.

Prime 28 Day Dry Aged 24 oz.#143183 8/24 oz.

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Fruit SaladNo Preservatives

#2020 1/8 lb.

This fruit salad features juicy orange

sections, pineapple chunks, sweet

honeydew and cantaloupe chunks,

and crisp red seedless grapes.

- Ready to use, just scoop and serve

- Consistent cut, quality, and flavor

- Reduces your food safety risk

- No waste, just 100% yield

- Takes up less cooler space

- Easier to inventory

Apple Slices Individually Wrapped

#1562 24/2 oz.

Delicious apples sliced and ready to

eat. Perfect for kids meals, salads,

hotel breakfasts, grab n’ go, cafete-

rias and much more.

Birthday Cake#359800 4/58 ct.

Chocolate#359805 4/58 ct.

These decadent cake balls are crafted withhomemade authenticity, just like if they were created in your own kitchen.

- Thaw and serve- Each cake ball piece has a 1” diameter.- Perfect for catering, hospitality, dessert menus- Can be re-packed to create your own sell units- Make your own cake pops- Add as shake toppers- Combine with ice cream

We are proud to introduce

Meal Ticket!

Meal Ticket is a new online tool to help our customers save $$! Meal

Ticket bridges the technology gap between operators, distributors,

and manufacturers. From Meal Ticket, our customers will be able to

track current rebates, view Specials, see new items and much more!

Ask yourDiCarlo Sales Consultantto sign you up today!

Great forValentine’s Day!

featured produce item

Escarole#334 16 ct.#336 Washed & Chopped 4/2.5 lb.

Escarole is related to Belgian and curly endive but has broad, slightly curved pale green leaves with a milder flavor

than either of them. Escarole is available year-round. They should be selected for their fresh, crisp texture; avoid

heads with discoloration or insect damage. Store curly escarole tightly wrapped in the refrigerator for up to three

days. Use escarole in salads, wilted as a side or used in soups.

Escarole one of the best sources of vitamin K, which is essential in proper blood clotting. Escarole also contains

approximately 1.9 milligrams of vitamin C and 64 micrograms of folate.

Escarole and White Bean Soup

Ingredients

2 tablespoons olive oil

2 garlic cloves, chopped

1 pound escarole, chopped

Salt

4 cups low-salt chicken broth

1 (15-ounce) can cannellini beans, drained and rinsed

Freshly ground black pepper

6 teaspoons extra-virgin olive oil

Grated Parmesan cheese for serving

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 45 seconds.

Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt if needed . Add the chicken broth and beans.

Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste. Ladle the soup

into 6 bowls. Drizzle with extra-virgin olive oil and sprinkle grated Parmesan cheese over each bowl. Serve with crusty bread.

A favorite lunch ofDiCarlo’s office staff madeoften by Vince DiCarlo Jr!

Fresh Orange Juice RTU#78005 4/1 gal.

Fresh Lemonade RTU#78014 4/1 gal.

Lemonade Concentrate 4:1#364209 4/1 gal.

Lemon JuiceFresh #78010 6/1 qt.

Fresh #78012 4/1 gal.

Frozen #78011 4/1 gal.

Lime JuiceFresh #78015 6/1 qt.

Fresh #78016 4/1 gal.

Grapefruit JuiceFrozen #78007 6/30 oz.

Orange Hot Chocolate

2 cups Sun Orchard orange juice

1/4 cup powdered cocoa

1 tbsp. flour

1/4 cup fine sugar

Pour the orange juice, cocoa and flour into blender. Turn

the machine on and let run for 10 seconds or until well

mixed. Empty contents of blender into a small saucepan

and stir smoothly over low heat. Beat with a fork or wire

whisk until well blended. Add sugar and heat the mixture

over medium-low heat, stirring occasionally until hot.

Pour into cups and enjoy! For garnish: Add marshmal-

lows, whipped cream or a Florida Orange slice.

Making fresh yogurt parfaitshas never been easier!

Low-Fat Parfait Pro Yogurt Vanilla #16561 6/4 lb.

Strawberry #16582 6/4 lb.

Parfait Cup Combowith souffle cup and lid for toppings

#542426 1/500 ct.

Bulk Granola Nut-free#372402 4/50 oz.

Fresh Blueberries#1310 12/6 oz.

Fresh Strawberries#1922 8/1 lb.

4 Benefits of Mobile Payments for Restaurants

It’s not a question of “If” mobile payments will be achieve mainstream adoptionacross the restaurant industry but “when.” Implementing mobile payments isn’tjust about keeping up. There are also some specific advantages you can enjoy.

We’ve covered the various types of payments that now exist and how they can beimplemented in restaurants, and have even talked about what it all means withregard to managing an establishment and training staff.

But what are the actual perks or benefits to accepting mobile payments at yourrestaurant? The simple answer to this question is that they’re new, they’re notgoing anywhere, and by not accommodating them you risk becoming old-fash-ioned. Indeed, it may be that in five years’ time a restaurant not offering mobilepayment processing will come across as both inconvenient and behind the times. It’s not a question of “If” mobile payments will be achieve mainstream adop-tion but “when.”

Implementing mobile payments isn’t just about keeping up. There are also some specific advantages you can enjoy.

Embracing Customers With WearablesThe wearable technology market, and specifically that for “smart watches,” hasn’t quite grown at the rate that a lot of people in the tech world anticipated. Thethinking was that in our constant quest for convenience and simplicity, functional electronics that were worn rather than stored in pockets or bags would repre-sent the ultimate innovation. Yet, in most cases, such devices have been slow to catch on.

For that reason, it may seem as if the wearables market isn’t something a restaurant owner (or any retail owner for that matter) needs to be preoccupied with.It’s important not to mistake slow growth for no growth. Data suggests that the wearables market will still become lucrative in the next five years.

While that doesn’t have any specific bearing on mobile payments, there will surely be a direct impact. More people with smart watches means there will bemore people experimenting with contactless, mobile payments, and that’s a portion of the population you can take full advantage of to increase your sales.

Establishing Analysis Of SalesA responsibly managed restaurant keeps track not just of costs and sales but of which conditions make for the most efficient business. This means knowingwhich menu items are ordered most, which specials tend to sell well, which seasons or times of day don’t seem to be as popular with customers, etc. Trackingall of this information is often easier said than done, at least with traditional payment methods. One of the biggest benefits of mobile payment processing is thatit can automate this process in some cases.

Processing company Worldpay, which carries information about various types of face-to-face card machines and the perks of using each one, addresses thisidea with regard to restaurants and pubs.

They indicate that their processors can uncover insights and analyze customer behavior in order to help a restaurant flourish. In short, you can easily gain anidea of what your customers are ordering, when they’re doing so, and why, and adjust your business accordingly.

Encouraging Larger Tips For WaitstaffIt’s in any restaurant owner or manager’s interest to keep the waitstaff happy, and naturally encouraging greater tips is one way to do so. This much has al-ways been known, but CNBC took a look at how the mobile payment phenomenon is affecting restaurant transactions with regard to tipping and found that mo-bile payments make customers tip more at meals.

In part, this is because many customers perceive service as being quicker and better when payment is conducted through mobile technology. There’s less wait-ing around for a check to come, for a card or cash to be taken away, and for change to be brought back or a receipt to be signed.

Some customers are simply more inclined to “reward” the experience with a greater tip. However, the point is made in the CNBC article that when faced withthe option of tipping by way of tapping a percentage or number on a mobile device, money doesn’t necessarily feel real.

In other words, a customer is more willing to part with 20 percent by hitting an automatic “20%” tab than by calculating the same amount and writing it out. Withthese factors taken into account, it’s clear that the modern restaurant or bar has far more to gain than a progressive image by adapting to mobile payments.

With the right processors in place, you can open your doors to a wider customer base, collect data for the good of your business, and potentially even generatelarger tips for your staff.

Faster Table TurnIt’s the last mile of restaurant service. You have delivered a delicious meal that delighted every guest at the table. Your waitstaff has been attentive and helpful.Your atmosphere complemented the whole of the dining experience. Your guests are extremely happy and ready to recommend your restaurant to their friends.Then, they are forced to wait twenty minutes to pay their check.

Paying the check is one of the most reviled aspects of any restaurant experience. Paying the check is an annoying dance between getting a server’s attention,letting them know the bill is ready to be paid, and then waiting for the server to return with your credit card or change. It can ruin an otherwise great lunch ordinner.

Thanks to mobile payments this can be a thing of the past. Whether it’s via a simple guest action once the check is received or as easy as checking out on anapp like OpenTable, mobile payment adds a new layer of convenience and efficiency to restaurants. As people are able to pay their guest checks faster, restau-rants are able to turn their tables over at a greater rate. This has a direct impact on revenue and helping to ensure that guests leave your restaurant happy.

NEW at DiCarlo!

Same QUALITY as brand name...

much better PRICE!

Heavy Duty Deli Soup Containers

with Lid8 oz. #553535 240 ct.

16 oz. #553545 240 ct.

32 oz. #553540 240 ct.

Microwavable Containers

with Lid7” Round 24 oz. #555310 150 ct.

9” Round 48 oz. #553711 150 ct.

8”x6” Rectangle 38 oz. #555318 150 ct.

Sunrise

Striped Maine Lobster Ravioli#187905 2/3 lb.

Maine Lobster blended with ricotta and mozzarella cheeses and leeks; wrapped in par cooked

striped black squid ink and egg pasta. (Medium Hexagon)

Serving Suggestions:

● Fresh herbs, fire roasted corn and tomato in a white wine-saffron broth

● Maine lobster claw, shrimp, roasted garlic, spinach and ricotta

● Crab, red peppers, old bay, onion, celery and garlic cream

● Grilled shrimp, scallion and garlic butter

Maine Lobster Ravioli#187108 2/3 lb.

Maine lobster meat blended with our own lobster sherry cream reduction; wrapped in par cooked

egg pasta. (Large Hexagon)

Serving Suggestions:

● Grilled wild king salmon on a bed of sautéed kale in a light tarragon cream sauce

● Ginger-infused purée of cauliflower and garnished with golden artichokes and fried leeks.

● Grilled asparagus and spicy lobster bisque

● Steamed mussels, sherry wine and roasted tomatoes

Butternut Squash Ravioli#187094 2/3 lb.

Roasted butternut squash blended with Parmesan, amaretti cookies and brown sugar; wrapped in

par cooked sage pasta. (Regular Square)

Serving Suggestions:

● Grilled arctic char and roasted fennel brown butter sage with toasted Oregon hazelnuts

● Sage brown butter sauce with toasted pumpkin seeds and brown sugar tuile

● Slow roasted pork shoulder topped with toasted breadcrumbs and baby kale

● Bourbon glaze, baby spinach, roasted butternut squash and Parmesan cheese

Mushroom Ravioli#188004 2/3 lb.

Roasted cremini and portabella mushrooms blended with garlic and mozzarella and Parmesan

cheeses; wrapped in par cooked egg pasta. (Large Round)

Serving Suggestions:

● Tender grilled chicken baked with creamy spinach and roasted garlic sauce

● Spicy Italian sausage, bell peppers, our house made marinara sauce and Parmesan cheese

● Applewood smoked bacon, madeira glaze and grilled portabella mushrooms

New York Style Cheese Ravioli#1871112 4/3 lb.

Ricotta and Pecorino Romano cheeses blended with a garlic cream reduction; wrapped in par

cooked egg pasta. (Large Round)

Serving Suggestions:

● Chicken sausage and marinara

● Basil cream sauce

● Lasagna shortcut, layered with mozzarella, provolone and marinara sauce

Valentine’s Day Menu ItemsHeart Shaped Cheese Ravioli

#187038 72/1.16 oz.

Heart Shaped Lobster Ravioli#187040 72/1.16 oz.

Fresh Strawberries

#1922 1 flat

Callebaut Chocolate

Bittersweet Slab #90394 5/11 lb.

Semi-Sweet Slab #95304 5/11 lb.

Semi-Sweet Callets #95285 1/30 lb.

White Chocolate Callets #95320 2/10 kg.

Real Whipped Cream Aerosol

#14450 12/14 oz.

Richs On-Top Whipped Topping

Non-Dairy

#366700 12/32 oz.

Richs On-Top Whipped Cream

#366710 12/16 oz. bag

Maraschino Cherries with Stem

#531950 4/1 gal.

Beef PSMO Tenderloin

#143499 12/5 lb. avg.

Frenched Lamb Rack

#145122 12/28-32 oz.

Frenched Veal Rib Chop

#145149 10/16 oz.

Oysters on Half Shell IQF

#246265 12/1 doz.

Cold Water Lobster Tails

4 oz. #268062 40/4 oz.

5-6 oz. #268064 1/10 lb.

Warm Water Lobster Tails

5 oz. #268065 1/10 lb.

8 oz. #268020 1/10 lb.

Red Velvet Cake

#340400 2/14 slice

#340658 1/12 slice (shown)

Molton Chocolate Cake

#359202 4/9 ct.

5 High Chocolate Layer Cake

#340447 2/14 slice

Chocolate Lovin’ Spoon Cake

#340445 2/14 slice

Cake Balls

Birthday Cake #359800 4/58 ct.

Chocolate #359805 4/58 ct.

PLEASE VISIT OUR

CASH AND CARRY STORE

1630 N. OCEAN AVE, HOLTSVILLE NY

Hours: Mon. thru Fri.* 8:00am-5:30pm

* Closed on Tuesday

Saturday 8:30am-2:30pm

Phone: 631-758-6000 ext. 350

DiCarlo Distributors is not responsible for any typographical errors.

DICARLO FOOD SERVICE • P.O. BOX 2365 • 1630 N. OCEAN AVENUE • HOLTSVILLE • NY 11742

631-758-6000 • FOR SALES 1-800-DICARLO • dicarlofood.com

DEPOT CENTERS:

BELLMAWR, NJ SOUTH KEARNY, NJ WESTBOROUGH, MA

Menu Items for LentLent starts

February 14th

Premium Crab Cake#266080 12/4 oz.Our most abundant display of lumpmeat, generously packed intoevery bite. A creamy base madewith buttery crackers creates a richflavor in this handmade crab cake.

Bite Size Signature Crab Cake#266105 100/.75 oz.A bite-sized version of the classic. Acreamy Maryland style mix withhints of tangy mustard and zestylemon. Made with a combination ofBackfin and special crab meat.

Beer Battered Shrimp#246504 1/10 lb. 31-35 ct.

Beer Battered Pollock#246506 1/10 lb. 2 oz. portion

Beer Battered Cod 

2 oz. #267667 1/10 lb.

4 oz. #267663 1/10 lb.

Calamari Todarodes 5-8”Tubes & Tents #261921 4/2.5 lb.

Tubes Only #261926 4/2.5 lb.

Cultivated Mussels

Vac-Pac#246266 10/1 lb.

Breaded Clam Strips#262100 24/6 oz.

Fresh Breaded Clam Strips#262180 24/4 oz.

Baked Clams in Natural Shell#266275 36/2 oz.

Breaded Butterfly Shrimp 16/20 ct. #246300 4/3 lb.

Breaded Butterfly Shrimp 21/25 ct. #246302 4/3 lb.

Coconut Shrimp 16/20 ct. Round#266110 4/2.5 lb.

Breaded Tail-on Shrimp Pouch#246320 12/7 oz.