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
Spinach and Artichoke Stuffed Mushroom
Ingredients:
2 packs of 8 oz Baby Bella Mushrooms
10 oz chopped spinach
8.5 oz of artichoke hearts (canned or fresh)
1 medium shallot
3/4 cup breadcrumbs
3 cloves of garlic, minced
2 lemons, juiced (about 4 tbs)
4 oz goat cheese, crumbled
1/3 cup grated Parmesan cheese
olive oil
salt and pepper to taste
Instructions:
- Preheat oven to 325 degrees.
- Warm 1 tsp of olive oil in skillet on medium high heat.
- Add shallots and garlic to pan, cook until translucent. Remove from heat and let cool.
- In a marge mixing bowl, add cooled shallots and garlic with all other ingredients (except mushrooms and cheese). Stir until well combined.
- Clean mushrooms with a damp paper towel. Remove stems from mushrooms to creat room for stuffing.
- Use a teaspoon to fill mushrooms with stuffing.
- Placed stuffed mushrooms on a lined baking sheet.
- Make for 15 minutes.
- Remove from oven, place on a serving dish, sprinkle with Parmesan cheese and serve.
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Mushroom Bruschetta
Sweet Potato Pancakes with Balsamic Maple Mushrooms
Mushroom and Asparagus Risotto
