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 Okra
Ingredients:
This dish is a healthy, Southern classic. High in fiber, vitamins and minerals, low in calories and zero saturated fats and cholesterol, Okra is thought to protect against liver and kidney disease and diabetes.
1 lb okra
2 eggs
1 ½ cup corn meal
½ tsp sea salt, plus more to taste
¼ tsp black pepper
¼ tsp cayenne
Frying oil (Canola or Vegetable is recommended)
Instructions:
- Trim the stem ends off the okra pods. If you prefer, okra can be cut into bit size slices.
- In a large bowl, beat eggs and water together.
- In a second bowl, combine corn meal, salt, pepper and cayenne.
- Heat oil in a heavy pot to 350 to 375 degrees.
- Dip okra in egg mixture, let excess drip off then dip in cornmeal to coat.
- Fry okra in batches, they shouldn’t touch when in the oil, until the coating turns brown and crispy.
- Serve hot and sprinkle with extra salt and cayenne if desired.
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Spicy Okra
Okra and Greens
Spinach and Artichoke Stuffed Mushroom
