Our Produce
For more than 70 years, the fresh produce specialists at the Anthony Marano Company have been dedicated to sourcing and selecting the perfect products for our customers, generation after generation.
Full service produce distribution for retail, food service and wholesale customers.
We love our customers and it shows!
For more than 70 years, the Anthony Marano Company has provided exceptional service, produce and pricing to stores, distributors, processors and ingredient-based companies.
GROWERS
We've created partnerships with quality farms, worldwide, for more than 70 years.
RETAIL
Delivering the best service, selection and value to customers throughout the Midwest.
FOOD SERVICE
As one of the first suppliers of tomatoes to restaurants in the Chicagoland area, the Anthony Marano Company has perfected the art of providing produce for food service customers.
Our co-founder, Josephine Marano, hand selected only the best produce for her customers and family. We continue her tradition in our exclusive brand named for her, "Gramma Jo's".
Visit Gramma Jo's
USDA Certified premium quality organic fruits and veggies. Fresh from the farm direct to you!
Visit Gramma Jo's Organics
Okra? Mamey? Pitaya? Strange and Beautiful, look for our new line of expertly selected weird and wacky fruits and veggies.
Visit What the fruit?
Get your "gotcha" brand citrus, avocados and kiwi exclusively at the Anthony Marano Company. Packaged fresh daily!
Get Your GotchaOur Brands
Exclusively available at the Anthony Marano Company! Ask us about our repack capability and private labeling options for your brands too.
Featured Recipes
Broccoli Penne Pasta
Ingredients:
1 pound dry penne
1 pound broccoli, quartered
2 tbs olive oil
4 tbs unsalted butter
2 cloves garlic, grated
salt and pepper to taste
¼ cup freshly shredded Parmesan
¾ cup pine nuts
toasted breadcrumbs for garnish
Instructions:
- Prepare the penne to al dente stage. Set aside.
- Heat a large skillet over medium heat. Add olive oil and heat. Add the quartered broccoli in a single layer with as many cut sides down as possible. Cook for 2-3 minutes, checking frequently to make sure they are just browned and not burned. Toss the broccoli to cook the other cut sides for another 1-2 minutes.
- Transfer the broccoli temporarily to a bowl. Reduce the heat slightly and add the butter. When it begins to brown add the garlic and turn off the heat. Stir the garlic in the butter for about a minute. Add the broccoli back to the pan and toss to coat with the butter.
- Add the broccoli and all of the butter to the penne. Toss lightly. Add the grated parmesan and toss again.
- Serve the dish topped with pine nuts and a sprinkling of toasted breadcrumbs.
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Roasted Broccoli Italiano
Broccoli Summer Salad
Brussels Sprouts Pesto Pasta
