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
Pickled Organic Italian Mushrooms
Ingredients:
8 oz. organic mushrooms, single variety or mixed
½ cup dry white wine
¼ cup water
¼ cup white wine vinegar
1 ½ tsp sugar (optional)
¼ tsp whole black peppercorns
½ tsp salt
½ tsp coriander seed
1 small bay leaf
2 cloves garlic, smashed
2 tbs extra virgin olive oil
2-3 sprigs of thyme or oregano if available – add last
Instructions:
- Separate small mushrooms into individual stems. Cut larger ones as desired.
- Put mushrooms and all ingredients (except herbs) in a non-reactive shallow skillet or sauce pan. If you are serving as antipasto, you can leaves the peppercorns and coriander seeds loose. If you are going to add the mushrooms to another dish, then you can put these into cheesecloth or a mesh tea ball.
- Bring to the boil together, simmer for five minutes, stirring frequently.
- Allow to cool, then pack into a glass jar, adding fresh herb sprigs if desired. Refrigerate at least two days before serving. Will keep up to three weeks.
You may also like
Spinach and Artichoke Stuffed Mushroom
Mushroom and Asparagus Risotto
