O U T S T A N D I N G S E R V I C E

A.G. FERRARI FOODS

F in e Italian Groc e rie s and Pre pare d Foods

IMPORTERS OF
FINE ITALIAN
FOODS
Wholesale Catalog
PAUL FERRARI WITH DUCCIO CORSINI
VILLA LE CORTI ESTATES ITALY
BENVENUTO!
WELCOME TO
A. G. FERRARI FOODS
In Italy, eating is a deeply ingrained way
of life—a thoroughly social, spiritual
and sensual experience. We share this
passion and suspect you do too. It
inspires our mission to bring a bit of
Italian culture and culinary tradition to
the tables of our customers.
A.G. Ferrari Foods’ owner
Paul Ferrari and our Executive Chef
Gianluca Guglielmi have expanded our
mission by offering national wholesale
distribution of unique, regional Italian
specialty foods to retailers,
restaurateurs and markets seeking
the highest level of quality.
As you browse through our
Wholesale catalog, you’ll find our
exclusive selection of foods and
artisans—collectively, the finest tradi-
tions of Italian gastronomy. Noted food
writer David Rosengarten
has called us the “Brilliant San
Francisco Importer”and many of the
products and artisans we represent
have won praise in major food
magazines and media outlets. If you
have any questions, please contact
our Wholesale team at
510-346-2191 - 510-346-2188
or via www.agferrari.com.
As we look forward to serving you
and your customers, we are commit-
ted to the standards of excellence that
have been our company’s hallmark
since the early 1900s:
“La Qualita Non Ha Tempo.”
QUALITY IS TIMELESS
1 A. G. FERRARI FOODS
A.G. FERRARI FOODS ORGANIC PASTA Campania
Paul has created a line of organic pastas made from 100% organic Italian durum wheat semolina.
#1908 Organic Linguine
#1457 Organic Bucatini
Long and slender hollowed pasta tubes. Flat, thin-cut pasta ribbons.
#1440 Organic Farfalle #1436 Organic Penne Rigate
Butterfly shaped pasta. This diagonal quill-shaped cut is one of our most popular
and versatile pastas.
#1438 Organic Fusilli Napoletani
A local specialty of Naples—Thick hololow fun-to-eat #1417 Organic Spaghetti
twisted straws noodles. A classic cut from southern Italy.
#1455 Organic Maccheroncini #1425 Organic Strozzapreti
Literally "Little Maccheroni". These twisted strands of pasta hold a sauce with ease!
#1911 Organic Torchietti #1416 Organic Fusilli
Little torches. A short corkscrew cut.
#1454 Organic Riccioli
These little curls pairs excellently with meat sauces.
A.G. FERRARI FOODS ARTISAN PASTA Campania
We import authentic regional pasta cuts from Puglia and Campania. Both collections offer the highest quality
pasta in their price range. Bronze dies used in the production process produce a rough-textured cut.
#6881 Linguine #2413 Spaghetti
Flat, thin-cut pasta ribbons. A classic cut from southern Italy.
#2409 Penne Rigate #2415 Strozzapreti
This diagonal quill-shaped cut is one of our most These twisted strands of pasta hold a sauce with ease!
popular and versatile pastas.
#6882 Bucatini
#3826 Pennette Rigate Long, slender hollow tubes.
A small penne rigate.
#2409 Rigatoni
Wide ridged tubes.
A.G. FERRARI FOODS ARTISAN PASTA Puglia
#3464 Cavatelli
Short rolled disc-shaped pasta.
#3465 Cavaturi
Long rolled disc-shaped pasta.
#3463 Orecchiette
“Little ear”-shaped pasta.
W h o l e s a l e
 O R G A N I C A N D A R T I S A N PA S TA

THE
MEDITERRANEAN
DIET

Pa s t a i s fo r t i fi e d w i t h
fo l i c a c i d , a ke y n u t r i e n t
fo r w o m e n o f c h i l d b e a r i n g
a ge b e c a u s e i t m a y
p rev e n t s o m e
b i r t h d e fe c t s .

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 A R T I S A N PA S TA

Pastificio Latini L e M a r c h e
On their farm in Le Marche, Carlo and Carla Latini
harvest exceptional and rare wheat varietals to produce
pasta of unrivaled taste and texture.

LATINI SENATORE CAPPELLI LATINI CLASSICA

#1349 Spaghetti #1340 Bucatini
#3613 Pennette #1347 Penne
#1351 Spaghetti
#1352 Spaghetti alla Chitarra
#1353 Spaghettini
#1356 Tagliarini
#1357 Trenette

Pastificio Latini Le Marche

Pasta di Gragnano Campania

A small co-op of top producers in Gragnano—the birthplace of dried pasta—
uses the highest quality local durum wheat semolina to produce shapely cuts
typical of Campania. $6.59 500g.
#3626 Calamari Rings #3136 Conchiglioni Large shells
#3133 Elicoidali Ridged short tubes #3141 Ferrazzuoli Long Strozzapreti
#3304 Fusilloni Large Corkscrews #3867 Linguine Long Linguine
#3301 Paccheri Large Tubes #3302 Pennoni Large Penne
#3299 Sfoglia Lasagne #3134 Spaghetti con Curva Long Spaghetti
#3306 Ziti Large 24” long smooths tubes

Lirma Gnocchi
Emilia-Romagna

These beloved delicate pasta dumplings

have been a staple of northern and
southern Italian cooking since the
early 19th century.
#3520 Gnocchi di Patate
Imported Italian potato gnocchi:
a beloved Italian staple.
#3521 Gnocchi con Spinaci
Light, fluffy spinach and potato
pasta dumplings.
Lirma E m i l i a - R o m a g n a

3 A. G. FERRARI FOODS W h o l e s a l e
 SAUCES AND SPREADS
A. G. Ferrari Foods Organic Tomato
Sauces To s c a n a
A small family farm run by three sisters on Tuscany’s west coast crafts an artisan
selection of organic tomato sauces to bear the A.G. Ferrari Foods name. There
are no artificial flavors, preservatives or added sugars.

ORGANIC

#2424 Passato di Pomodoro

Our own fresh tomato puree, ready to use as a pizza topping
or pasta sauce, in soups, and in stews.
ORGANIC

#2425 Freschissima
Our “very fresh” sauce captures the essence of vine-
ripened tomatoes: chopped fresh and quickly cooked.
ORGANIC

#2420 Salsa all'Arrabbiata

This "angry" sauce is flavored with garlic ,olives and chili
pepper and has a bit of a kick.
ORGANIC

#2421 Salsa al Basilico

Another sauce of classic simplicity;
freshly crushed tomatoes and basil.
ORGANIC

#2422 Rustichella
A classic tomato sauce flavored with
onion, celery, carrot and basil.
ORGANIC

#2423 Rustichella Piccante

Chili pepper lends a spicy kick
to this classic pasta sauce.

A.G.Ferrari Foods Pestos and Spreads L i g u r i a

Paul searched for two years to find the right producer to craft a pre-
servative-and-additive-free collection of spreads and pestos bearing
THE
the A.G. Ferrari Foods name. His quest ended in the vegetable gardens MEDITERRANEAN
of a small producer in the herb-scented hills above Genova. DIET
#3816 Pasta di Olive Verdi
Delicate paste of green olives, olive oil and Tomatoes are rich
fresh herbs. in lycopene,
#3817 Pesto alla Genovese considered one
A classic Ligurian pesto made with fresh basil,
olive oil and Parmigiano. of the world’s
#3818 Salsa di Noci strongest
Fresh chunky sauce of walnuts, cashews, olive antioxidants.
oil, Parmigiano and garlic .
#3819 Pesto Rosso
Sun-dried tomato pesto made with sun-dried
tomatoes, olive oil, nuts and fresh herbs.
#3820 Crema di Carciofi
A creamy, rich sauce made with artichokes,
olive oil and herbs. La Primavera
#3821 Pasta di Olive Nere Pomodori Pelati Campania
Flavor-rich paste made with Taggiasca black
olives, olive oil and fresh herbs. Ripe, sweet whole peeled tomatoes
raised under the warm and nuturing
#3822 Crema di Peperoni Naples sun. Hand-picked and
Piquant red pepper pesto made packaged by the Andolfo brothers
with sweet red peppers, olive since 1946. Terrific as a base for
oil and nuts.
sauces, stews and chili.
#3823 Olive Denocciolate #6352 Pomodori Pelati
Pitted black Taggiasca olives in Whole, peeled Neapolitan tomatoes.
extra virgin olive oil.

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 EXTRA VIRGIN OLIVE OIL
A.G. Ferrari Foods B.
F.

Extra Virgin Olive G.

D.
Oil To s c a n a A. C. H.

Paul Ferrari works with a small

cooperative in Vinci, Tuscany to
craft our private collection blend of
extra virgin olive oil. At the small
co-op, Paul annually attends the first
night of pressing. It is a buoyant and
festive evening that culminates in
a warm, fireside feast consisting of
the fresh, just-pressed olive oil
and freshly-baked bread. It is one
of life’s simplest pleasures and one
every Italophile should
experience one day.
#3832 Extra Virgin Olive Oil
Our distinctive blend is first
cold-pressed with no heat or
chemical extraction. Intensely
green in color with a fruity,
herbal nose and a classically
Tuscan peppery finish, our private
collection olive oil is extremely
versatile for cooking, dressing
salads and vegetables
and finishing dishes.
NEW Coming Soon!
#1957 Extra Virgin Olive Oil
Our distinctive blend is now bottled
in a smaller 500 g. size
E.
Delicate Oils Fr u i t y, s u b t l y g ra s s y, sw e e t o r b u t t e r y
ORGANIC
A. #2855 Caricato P u g l i a
A fragrant green-gold olive oil—round, buttery and balanced.
B. #2952 Casino di Caprafico A b r u z zo
Rich, fragrant and green-gold in color with intense flavor and excellent fruit.
C. #6889 #1645 La Mola L a z i o
From ancient groves north of Rome. Mildly fruity and soft; deep green with yellow highlights.
ORGANIC
D. #3295/3296 Olio dei Sassi B a s i l i c a t a
From an excellent woman-owned-and-operated press outside Matera.
Mild, sweet and slightly buttery.
ORGANIC
E. #1437 Orcio Sannita C a m p a n i a
A smooth, golden yellow and buttery olive oil with hints of fresh apricots.
F. #1783/1784 Roi L i g u r i a
Deeply sweet and buttery olive oil made from the Taggiasca olive.
G. #6460 Roi Affiorato L i g u r i a
The ancient “Affiorato” skimming method renders a refined, delicately sweet oil.
H. #2616 Tenuta Rocchetta S i c i l i a
An intense green olive oil with a robust, fruity and herbal nose.

A.
B.

AS SEEN IN THE
W INE S PECTOR
OCTOBER 2008

“Of all the Tuscan oils

I tasted, my favorite
was Le Corti.
It had an intense
grassiness, with
artichoke notes, the
right amount of Assertive Oils
pepperiness and an R o b u s t , ro u n d , p e p p e r y o r p ow e r f u l l y g ra s s y
olive finish.” ORGANIC

A. #3492 Giorgio Zampa S a rd e g n a

Sam Gugino, ORGANIC Golden-hued and grassy with a piquant peppery finish.
Noted food writer #6787/6516 Le Corti To s c a n a B. #3564 Vanini Osvaldo L o m b a rd i a
Exquisite estate-grown olive oil, prized A peppery olive oil from the cool climes of Lake Como.
as smooth and grassy.

5 A. G. FERRARI FOODS W h o l e s a l e
 WINE VINEGAR BALSAMIC VINEGAR

Cesare Giaccone P i e m o n t e A.G. Ferrari Foods

Emilia-Romagna
Artisan Cesare Giaccone handcrafts superb
wine vinegars in the basement of his restaurant, Our vinegar is produced in Modena, the
using select grapes from neighboring vineyards. birthplace of balsamic—and has been
The result: “The best all-around vinegar,” traditionally custom-blended to meet
according to esteemed food writer Paul Ferrari’s specifications.
David Rosengarten. #3477 Aceto Balsamico
di Modena
All are aged from 3 to 5 years. Made in the traditional style, our private
collection balsamic is a sweet-tart blend
#2545 Aceto di Arneis of young and eight-year aged vinegars.
Delicate, floral vinegar from Piedmont’s premier white grapes.
Barrel-aged without sweeteners or
#6331 Aceto di Barbera preservatives for a smooth, balanced
As balanced, fruity and complex as its parent grape. flavor profile, it’s perfect for everyday
#1979 Aceto di Barolo use in vinaigrettes and marinades.
Rich and intense vinegar made with Barolo wine. We believe it is the finest balsamic
#6181 Aceto Cesare vinegar available in its price range.
Cesare’s signature blend of Barbera, Nebbiolo and Dolcetto.
#1981 Aceto di Vino Moscato
Mild and brightly fruity white vinegar. Giusti E m i l i a - R o m a g n a
No acetaia in Modena has more
ARTISAN SPOTLIGHT tradition or respect than Giusti.
Artisanally produced for over 400
CESARE GIACCONE years, the vinegars from the “First
Cesare’s international Family” of balsamic are universally
fame for his artisanally recognized as some of Italy’s best.
crafted vinegars now #1992 Aceto Balsamico di Modena
merely matches his Tart but sweet 6-year aged balsamic vinegar.
renown as a restaurateur. #1993 Aceto Balsamico di Modena
His restaurant Da Cesare 8-year aged balsamic vinegar—sweeter than
has been rated as one of the 6-year with a hint of citrus.
the world’s top ten
restaurants by the
International Herald Tribune Pedroni E m i l i a - R o m a g n a
and ranks as a culinary We import a limited selection
shrine on the same par Italo Pedroni’s great-great grand- of Pedroni’s Tradizionale aged
as Alice Waters’ father opened his first osteria above 50 years.
Chez Panisse. outside Modena in 1862. Today,
Paul Ferrari visits with Cesare at his restaurant Da Cesare. he and his son Giuseppe continue Please contact us to
the family tradition at their acetaia, reserve your allotment
where they carefully age magnificent of these rare and precious
Il Chiantigiano To s c a n a —sweet, rich and luscious— balsamic vinegars.
In the mountain hamlet of Arezzo, the Verdi balsamic vinegars.
brothers of Acetificio L'Aretino, produce #3009 Pedroni Aceto Balsamico
Tuscany's first DOCG Chianti red 500m l- aged 4-5 years
wine vinegar. #6517 Pedroni Balsamico Vecchio
aged 10-12 years
#6210 Aceto di Vino Bianco #6604 Pedroni
White wine vinegar made from Trebbiano grapes.
Balsamico
NEW
Tradizionale
#6858 Aceto di Vino Chianti DOCG aged 35-50 years
Tuscany’s first Chianti wine vinegar. #3934 Pedroni
Balsamico
Tradizionale
Il Dominio Ve n e t o aged 50+ years
Il Dominio di Bagnoli is a sweeping estate that has
been run by merely three families—and the Vatican—
since 954 AD. The grape itself is actually a locally
grown varietal of Raboso, known for its deep red color,
high tannins and acidity. For the Aceto di Vino Friularo,
the grape is aged nearly two years, softening the
aromas and flavor profile of this rustic varietal
into a prized, award-winning vinegar particular
to the Zona Padovana.
#1998 Aceto di Vino Friularo
Aged two years for soft and smooth palate.

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 A N T I PA S T I
Rizzoli Emilia-Romagna
The Rizzoli family has been pack-
ing the highest quality anchovies
without preservatives or additives
for nearly a century. Prized as
recipe accompaniments for their
pungent flavors and tender fillets.
#1872 Alici in Salsa Piccante
Anchovy fillets in a spicy salsa.
#1873 #1874 Filetti di Alici
Anchovy fillets in olive oil.
#1876 Pasta di Acciughe
Creamy paste made with anchovies,
olive oil and salt.
#3939 Acciughe Salate
Whole anchovies preserved in
Mediterranean sea salt.
Rizzoli Emilia-Romagna
7 A. G. FERRARI FOODS W h o l e s a l e
Zuccato Ve n e t o
On the outskirts of Vicenza, Zuccato has been packaging an esteemed
collection of Italy’s most popular vegetables and antipasti since 1898.
We feel Zuccato’s products—the staples of countless Italian recipes
and platters—are of the highest quality in their price range.
Let the festa begin!
#6462 Crauti al Prosecco
Sauerkraut marinated in Italian Prosecco.
#6463 Capperi in Aceto di Vino
Italian capers in lightly salted mild wine vinegar.
#6464/#6474 Capperi al Sale
Italian capers preserved in salt. Available in two sizes.
#6466 Cipolline Borettane all’Aceto Balsamico
Pearl white little onions soaked in balsamic vinegar and seasoned with extra virgin olive oil.
#6468 Olive Verdi Farcite
Large Italian green olives stuffed with red peppers.
#6470 Giardiniera
A traditional medley of carrots, celery, turnips and gherkins in pickled white wine vinegar.
#6471 Peperoncini Piccanti
Tapered hot chili peppers pickled in mild white wine vinegar to preserve
their characteristic heat.
#6472 Carciofini agli Aromi d’Italia
Tiny whole Puglian Brindisino artichokes harvested at the peak of freshness
and marinated in a zesty blend of herbs, olive oil and sunflower oil
#6475 Pomodori Secchi
San Marzano tomatoes, naturally sun - dried and preserved in a mild blend of herbs,
olive oil and sunflower oil.
#6846 Funghetti Italiani
Tender Italian Champignon mushrooms in a savory blend of herbs,
extra virgin olive oil and sunflower seed oil.
#6847 Aglio a Spicchi
Aromatic , flavor-rich Italian garlic cloves with fresh herbs in sunflower seed oil.
 T R U F F L E A N D S AVO R I E S

Tartuflanghe L o m b a rd i a Augusto Fieschi L o m b a rd i a

Truffles are said to be at their best in Piemonte. Augusto Fieschi founded
Domenica Bertolusso, who owns a truffle shop in this firm in 1867 and began
Piobesi d' Alba, has been in the truffle business since the the production of Torrone and
1960s. One of the few women in this male dominated Mostarda using only carefully
business, Domenica is passionate about all things selected genuine and top
Piemontese. Despite the small size, Tartuflanghe quality ingredients.
is one of the region's most influential truffle sellers.
Today, his family artisanally
Truffle Oils continues his original mission:
to preserve and promote the
#3396 L’Oro In Cucina
Sliced white truffle in extra virgin olive oil.
specialties that authentically
represent the taste and the
#3399 Extra Virgin Olive Oil with Truffle
Extra virgin olive oil infused with truffle essence.
flavor of Lombardian
gastronomy.
Truffle Condiments #3569 Mostarda di Cremona
Robust blended fruit candied and
#3395 Crema di Funghi con Tartufi soaked in sugar syrup laced with
A rich, aromatic combination of fresh essential mustard oil.
porcini mushrooms and black truffles. Augusto Fieschi Lombardia
#3397 Tartufo Nero d’Estate #3570 Mostarda di Milano
Thinly sliced black truffles in olive oil. Milanese fresh fruit chutney naturally
imbued with spices and essential
#3398 Burro con Tartufo mustard oil.
A rich and heady blend of butter, salt
and exotic Piemontese black truffles.

A.G. Ferrari Foods

Italian Seasoning
Salts
Created by A.G. Ferrari Foods
chef Gianluca Guglielmi and
distributed through our Bay Area
kitchen, these robust Italian
seasoning salts couldn’t make
cooking or grilling easier.
Developed to season beef, pork,
poultry and fish, they are also
terrific for whole roast chicken
or steamed vegetables.

#3265 Sale alla Diavola

A “devilishly spicy” seasoning made with
Italian sea salt, rosemary, sugar, fresh
garlic , lemon peel and hot pepper flakes.

#3266 Sale Toscano

An all-purpose Tuscan seasoning made
with Italian sea salt, sage, rosemary,
fresh garlic , sugar and black pepper.

A.G. Ferrari Foods

Porcini Secchi N o r t h e r n I t a l y
These Porcini mushrooms are especially
well known for its distinctive pale hazel
to russet brown coloring, its clean, heady
aroma of "forest floor" and damp soil and
its balanced, yet potent, flavor profile.

#2619 Porcini Secchi

These fragrant dried mushrooms
are an ideal match for risotti, polenta,
roasted meats. Superb with full-bodied
red wines.

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 OLIVES AND CRACKERS

A.G. Ferrari Foods

Olive Denocciolate
Liguria
The Taggiasca olive is native
to the aromatic groves of Liguria,
beloved by local olive oil
producers for its pleasing
sweetness and clean fruity palate.
These fruity olives are packed
without additives in extra virgin
olive oil and are perfect for
snacking or for use in any
recipe calling for olives.
#3823 Olive Denocciolate
Pitted Ligurian taggiasca olives
in olive oil.
A.G. Ferrari Foods Taralli P u g l i a
Every town in Puglia offers its own type of taralli —an unsweetened
cracker that is first boiled then baked. Our version of this regional
specialty is round, crunches like a pretzel and tastes like a wine
cracker. We make three different flavors. Use as a snack cracker,
pair with hard and soft cheeses or try dipped in honey or mustard.
They also make delicious croutons in soup or salad.
#3562 Taralli al Finocchio
Flavored with Italian fennel.
#3563 Taralli al Peperoncino
Flavored with finely ground hot Italian peppers.
#3774 Taralli Pugliesi
Baked with extra virgin olive oil.

THE
MEDITERRANEAN
DIET

One single
olive contains:
calcium and iron,
Vitamins A, C and E,
Zuccato Veneto
natural antioxidants
An Italian antipasti essential:
and omega-3
meaty green olives stuffed with
essential fatty a slice of succulent sweet red
acids. pepper. Always has and always
will be the choice olive for
Olives also boost the perfect martini. Biscopan Gallette Ve n e t o
our good (or HDL) These versatile, lightly-salted crackers have a delicate flavor which
#6468 Olive Giganti Farcite
cholesterol levels Giant green olive stuffed makes them a perfect accompaniment for almost any kind of cheese
while not increasing with sweet red pepper. or savory spread. Gallette are made in the Veneto region
and are popular throughout northern Italy.
the LDL cholesterol
to be avoided. #3363 Gallette
Thin crisp crackers baked with Italian olive oil.
#3365 Gallette con olive Nere
Baked with black Olives.

9 A. G. FERRARI FOODS W h o l e s a l e
ORGANIC
BEANS AND GRAINS
A.G. Ferrari Foods Organic
Beans and Grains U m b r i a
Dried beans and grains are a staple of Italy’s Mediterranean diet.
#6300 Fagioli Cannellini
Cannellini beans
#6299 Fagioli Ceci
Organic Garbanzo beans
#6298 Fagioli Borlotti
Cranberry beans
#6612 Lenticchie Rosse
Red Lentils
#6301 Lenticchie Verde
Green Lentils
#4548 Farro
Organic Italian Farro

La Primavera Campania
The Andolfo brothers have
been raising and packaging
southern Italy's best,
preservative-free beans
Casino di Caprafico A b r u z zo since 1946. Headquartered
In addition to his prized pasta and olive oil, artisan Giacomo Santoleri in Naples, this small, family-
crafts an exceptional line of organic grains that have won the praise owned company exclusively
of chefs all over Italy. sends us the best yield
of their complete line THE
ORGANIC
of beans. MEDITERRANEAN
#2342 Sfarrata
#6348 Cannellini Beans DIET
A rustic blend of farro, garbanzo, beans, lentils and barley. Makes a wonderful base for a pot of soup.
These small, white beans are similar
ORGANIC
to navy beans, but with the flavor Italian beans
#2380 Farro Semiperlato of roasted chestnuts. a re r i c h i n p ro t e i n s
A dense, flavor-rich farro, the Mediterranean’s ancient version of barley. #6349 Borlotti Beans and vitamins and
Borlotti, also known as cranberry beans,
are popularly used in Italian soups. a l s o s u p p o r t h e a l t hy
#6350 Butter Beans d i ge s t i o n .
A versatile, delicate and creamy bean. A true kitchen
#6351 Garbanzo Beans e s s e n t i a l e n j oye d
Also known as ceci or chick peas,
garbanzo beans are harvested i n c o u n t l e s s re c i p e s
throughout the Mediterranean and styles.
and terrific in soups
and pureed as
side dishes.

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RUSTIC CAKES, HONEY & JAMS

Rustic Italian Cakes by A.G. Ferrari Foods

These simple, yet elegant desserts are made by hand in our San Francisco
Bay Area kitchen using only fresh local ingredients. Featured here is our
selection of Shelf-Stable cakes which are now available for direct shipping.
Please see our Artisan Baking Catalog for the complete line of Rustic Italian Cakes.
Shelf Stable 21 days un-refrigerated 50 days refrigerated

Flourless Gluten-free Chocolate Torte Torta di Cioccolato

A rustic dark chocolate torte with a rich velvety texture, our Torta al Cioccolato won a Silver Medal
at the New York Fancy Food Show. Serve with raspberry coulis or crème anglais.
#6285 Torta 8/15 oz per case upc 61819106285 Serves 4 to 6
#6429 Tortino 24/3.75 oz per case upc 61819106429 Individual
#4477 Foodservice 2 / 9 i n c h p e r c a s e Serves 8 to 10

Amaretto Torte in Puff Pastry Torta di Amaretto

A lightly scented almond cake delicately wrapped in a hand-shaped puff pastry crust. With its
dense, moist texture and flakey almond-meringue top, Torta di Amaretto is the perfect
accompaniment for gelato or ice cream.
#6661 Torta 8/15 oz per case upc 61819106641 Serves 4 to 6

Chocolate Hazelnut Cake Torta Gianduja

A blend of smooth milk chocolate and crunchy hazelnuts, Torta Gianduja is named for the famous
northern Italian chocolate.
#6768 Torta 8/15 oz per case upc 61819106768 Serves 4 to 6

Giuseppe Coniglio S i c i l i a
On the northern coast of Sicily,
Giuseppe Coniglio unleashes his
bees on the island’s fabled orange
and lemon trees to produce these
three uniquely Sicilian gems.
ORGANIC

#6712 Miele di Arancio

Sweet, dark honey scented with fresh orange.
ORGANIC

#6713 Miele di Limone

Sweet honey with notes of freshly cut lemon.
ORGANIC

#6714 Miele di Sulla

Delicate and creamy honeysuckle honey.
Giuseppe Coniglio Sicilia

A.G. Ferrari Foods

A. G. Ferrari Foods
Inspired by the elegant, yet rustic
pairings of his native Italy, A.G.
Ferrari Executive Chef Gianluca
Guglielmi created this lavish blend
of Italian honey, raisins, almonds,
hazelnuts, walnuts and pine nuts.
Terrific paired with blue cheese
for an appetizer, used as a tart
filling or drizzled warm over
pound cake or ice cream.
#3450 Frutta Secca al Miele
Dried fruit and nuts in organic
Italian honey.
Le Tamerici Lombardia
Artisan Paola Calciolari, operates a small Laboratorio dedicated to the
innovative presentations of antique recipes. All of the fruit and vegetables
in her products are harvested and cleaned by hand. All are preservative-
and-additive free.
#6870 Geletina di Prosecco (prosecco jelly)
#6871 Geletina di Lambrusco (lambrusco wine jelly)
#6867 Confettura di Pomodori Rossi (red tomato jam)
#1788 Conferrura Extra di Cipolle Rosse (red onion jam)
#6868 Mostarda di Pere (pear mostarda)
#1789 Mostarda di Anguria (watermelon mostarda)
#6869 Composta di Amarene all’Aceto Balsamico
(sour cherry & balsamic vinegar compote)

11 A . G . F E R R A R I F O O D S W h o l e s a l e
 B I S C OT T I A N D C O O K I E S

A.G. Ferrari Foods Biscotti

Under the watchful eye of Executive Chef Gianluca Guglielmi, A.G. Ferrari
Foods Artisan Baking specializes in the everyday luxuries of the Italian
kitchen. For a Tuscan-inspired treat at anytime, Gianluca now bakes
two distinctive flavors of biscotti: Biscotti di Prato, flavored with almonds,
orange zest and anise seeds and bittersweet Biscotti al Cioccolato.
The perfect accompaniment to an espresso or gelato,
or better yet, both! For a classically Tuscan duet, serve
the biscotti with the dessert wine Vin Santo.
#6649 #1194(tub) Biscotti di Prato
Crunchy, twice-baked cookies are made in the Tuscan tradition:
delicate and small studded with almonds, orange zest and anise seeds.
Available in a tub or bag.
#1199 #1195(tub) Biscotti al Cioccolato
Not too sweet chocolate biscotti with chunks of Guittard bittersweet
chocolate baked inside.

Elledi Ve n e t o

For almost 40 years, Elledi Gran

Biscotti has been making Italy’s
favorite regional biscotti.
#6360 Amaretti
Crunchy almond cookies from outside Vicenza.
#6358 Savoiardi
Light and versatile ladyfingers; wonderful
dipped in coffee or Italian gelato
Baratti e Milano
These soft, handmade biscotti hold their origins in the mountainous Alpine village of Sassello, in the Ligurian entroterra.
Individually wrapped, soft amaretti are presented in an elegant cylindrical gift tin or a gift box. An excellent gift for all
occasions, especially as a hostess or housewarming gift.
#6560 Amaretti Soffici
(Gift Tin)
#6559 Amaretti Soffici
(Bulk Dispenser Box)

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510-346-2191 510-346-2165 www.agferrari.com 12
T O R R O N E A N D C H O C O L AT E S
THE
MEDITERRANEAN
DIET
Chocolate contains
beneficial antioxidants
called flavonoids, which may
actually reduce the harmful
effects of LDL ("bad")
cholesterol. It may even
lower blood pressure. Some
lab studies suggest that
cocoa flavonoids may also
reduce the growth
of cancer cells.
source UC Berkeley Wellness
13 A . G . F E R R A R I F O O D S
Baratti e Milano P i e m o n t e
This master chocolatier continues
to operate in its famously elegant
pasticceria in the landmark Piazza
Castello as founded by Ferdinando
Baratti and Eduardo Milano in
1858. While lovely Torino has
evolved over time, the company’s
motto, “Our quality makes
history” rings as true today
as ever.
#3270 Cioccolato Finissimo al Latte
Milk chocolate bar.
#3272 Cioccolato Fondente Amaro
Bittersweet extra dark chocolate bar
—minimum 70% cocoa.
#3271 Cioccolato Extra Fondente
Bittersweet extra dark chocolate bar
—minimum 88% cocoa.
#3274 Cioccolato Gianduja
Piedmont’s famously sweet-smoky
hazelnut chocolate.
#6557 Cioccolato Extra
Fondente Napolitains Individual dark
chocolates—70% cocoa.
#6558 Cioccolato al Latte
Napolitains Individual milk chocolates.
#6760 Crema alle Nocciole
Chocolate hazelnut spread, like
Nutella that’s died and gone
to heaven.
W h o l e s a l e
Fratelli Nurzia Torrone
The Nurzia bakery produces soft, chewy nougat torrone made with fresh
whole almonds. Available in the traditional nougat flavor, or chocolate variety.
#0000 Torrone: Traditional nougat flavor
#0000 Torrone: Soft chocolate torrone made with unpeeled almonds.
Fieschi Torrone
Fieschi’s award-winning collection of sweet and savory specialtites have
become recognized for “Lo Stile Fieschi” the Fieschi Style, marked by
quality and authenticity.
#6720 Slow -cooked soft torrone made with unpeeled almonds from Puglia.
#6721 Soft dark chocolate covered torrone made with unpeeled almonds from Puglia.
Steckli Torrone
Steckli bakery produces thick bars of hard
nougat torrone made with fresh, whole almonds
and sweetened with the area’s distinctive honey.
#3048 Steckli Torrone
Davide Barbero P i e m o n t e
Each region of Italy makes its own torrone—some hard
and some soft. Davide Barbero’s hard crunchy version is
made with the fresh-crop Piemontese hazelnuts.
#2758 Torroncino
Small pieces of Torrone d’Asti in a 3 kilo bulk bag.
#2598 Torrone d’Asti
This Piemontese-style torrone is a crunchy combination of egg whites, honey and whole hazelnuts.
Pastiglie Leone P i e m o n t e
Leone has been producing some of Piedmont’s most sought after candies since
1875. Today, the company’s name still stands tall as a hallmark of quality,
flavor and innovation.
#2368 Regal Torino
Hard fruit candies in old-fashioned paper.
#2370 Caramelle al Frutta
Assorted fruit candies with sweet liquid fillings.
#2375 Cubifrutta
Assorted square fruit jellies.
#2374 Menta Piemonte
Traditional hard mint candies.
#2378 Menta Dissetanti
Tiny strong mint candies in a dispenser box.
#1926 Principe di Napoli
Orange Blossom
#1922 Vaniglia
Vanilla
#3474 Liquiriza Pura
Pure liquorice in a
tin-dispenser box.
 COFFEE AND SWEETS
Giamaica Caffe Ve n e t o
Artisan Gianni Frasi follows in the footsteps of his uncle by using
his antique red roaster to roast select beans from around the world in his
tiny apartment in Verona. His exceptional coffee is served in some of the
finest restaurants and coffee shops in Italy.

#2203, #2210 Santos Montecarmelo

A natural Brazilian Arabica coffee grown at 700 meters altitude in dry sandy
soil, the harvest is small and top quality. Santos has a full body and
good acidity, with a sweet and a nutty chocolate-like finish.
#2212, #2213 Chickmagalur Karnataka
From the monsoon region of southern India comes this single
variety Arabic coffee produced with antique methods.
A complex structure and body with cocoa flavors
resulting in a characteristically Indian
style slightly acidic coffee .
#1571, #1570 Giovanni Erbisti 1947
Named after Gianni Frasi's uncle
Giamaica Caffe’s founder—this is
a rich and well-balanced blend
with a hint of walnut flavor.
#2704, #2615 Indian Cherry
A natural Arabica coffee produced
in southern India. This is a sweet,
full-bodied coffee with
a strong aroma.
#3212, #3211 Decaffeinizzato
A naturally decaffeinated Brazilian
coffee blend.
#2200, #2202 Crema
Exclusive to AG Ferrari, Crema is
a blend of 3 varietals. Historic
package with logos and images,
as well as the blend itself
from the 1950s. GIAMAICA
CAFFE

Gianni Frasi makes

as much coffee in a year
as commerical coffee
houses produce in a day.
He learned his craft under
the tutelage of his uncle
Giovanni, who believed that
too dark a roast masked
the subtleties and fine
aromas of the finest beans.
Instead, he insisted on
roasting coffee to the color
of a monk’s tunic .

TELEPHONE FAX
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 Ask us about our line of Foodservice products for Wholesale.

Please contact us for details about products and distribution

A. G. Ferrari Foods Wholesale Division:

Richard DeGaetano O u t s i d e S a l e s M a n a g e r
510-346-2191 or rdegaetano@mail.agferrari.com