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
Brussels Sprouts Frittata
Ingredients:
1 lb. Gramma Jo’s sprouts, washed, dried, trimmed and thinly sliced
6 small, red-skinned new potatoes, chopped to fine dice
1 medium shallot, finely chopped
1/2 tsp kosher salt
1/4 tsp fresh-ground pepper
1 tbs olive oil
3 whole large eggs, plus 4 egg whites
1/2 cup low-fat milk
1 cup shredded pepper-jack
1 tbs chopped fresh parsley
1 tbs grated Parmesan cheese
Instructions:
- Heat oven to 400 degrees
- Heat olive oil in large skillet over medium-high flame. Add sprouts, potatoes, shallot, salt and pepper and sauté for 5-10 minutes until just starting to brown. Remove from heat and place in large bowl.
- Whisk eggs and milk together and stir half into vegetable mixture along with cheese and parsley. Pour into an oven safe casserole dish. Pour some remaining egg mixture over top and sprinkle with Parmesan cheese.
- Bake until golden brown, around twenty minutes, rotating pan half-way through. Cool slightly on wire rack. Serve warm or at room temperature. Leftovers freeze well and warm in microwave for a quick, on-the-go breakfast.
Serves 6-8
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Brussels Sprouts Slaw
Garlic Roasted Brussels Sprouts
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