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.

Tractor

GROWERS

We've created partnerships with quality farms, worldwide, for more than 70 years.

Retail Store

RETAIL

Delivering the best service, selection and value to customers throughout the Midwest.

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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 Gotcha

Our Brands

Exclusively available at the Anthony Marano Company!  Ask us about our repack capability and private labeling options for your brands too.

 

Featured Recipes

Tomato and Garlic Omelet

Ingredients:

1/2 slice whole wheat bread

1/2 tsp olive oil

1 clove garlic, finely chopped

nonstick cooking spray

3/4 cup egg substitute

2 tbsp grated part-skim mozzarella cheese

1 large tomato, chopped

1 tsp dried basil

Instructions:

  1. Preheat oven to 300°F.
  2. Cut the bread into cubes; toss with oil and garlic in a small bowl. Spread the cubes in a single layer on a baking sheet and toast in the oven for 15 to 25 minutes, or until golden brown, tossing once or twice. Transfer to a plate to cool.
  3. Spray a medium pan with nonstick cooking spray and heat over medium-high heat. Pour in egg substitute.
  4. When the egg begins to set, spread evenly across the bottom of the pan and reduce the heat to low.
  5. Once the top layer of egg is almost cooked, sprinkle the cheese and basil on top and scatter the tomatoes and bread over half of the omelet; fold the unfilled omelet half over the filling. Slide the omelet on a plate and serve.
Recipe provided by FruitsandVeggiesMoreMatters.org.

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