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
Fried Eggplant
Ingredients:
You may choose to salt or not salt this eggplant dish before it is made. By salting eggplant before it is cooked, water is removed from the fruit and the dish will be a bit less mushy and more firm.
1 Italian eggplant
1 egg
1 cup milk
1 ½ cups Italian breadcrumbs
½ cup flour
½ cup Parmesan cheese
½ cup dried parsley
1 tbs garlic powder
1/2 cup sea salt (for salting eggplant)
Salt and pepper to taste
2 cups canola oil
Instructions:
Preparation
- Slice eggplant medium thin, leave skins on.
- Sprinkle generously with salt and place in a strainer.
- Place pie weights on top of eggplant and let drain for 15-20 minutes.Thoroughly rinse salt off eggplant and set aside.
Eggplant
- Combine egg and milk in a shallow dish, set aside.
- Combine breadcrumbs, parsley, garlic powder, parmesean and flour in another shallow dish, set aside.
- Dredge eggplant in egg mixture and then in breadcrumb mixture.
- Let breaded eggplant settle for 5 minutes before frying.
- Heat oil in a large skillet (or deep fryer).Cook eggplant for 2 minutes on each side, or until browned.
- Season with salt and pepper and serve.
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Grilled Eggplant and Greens with Turmeric
Butternut Squash Guacamole
Michigan Apple and Butternut Squash Soup
