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
Tuscan Ribollita
Ingredients:
Another family favorite from the Maranos! If you're looking to save some time, canned beans will work as well but we prefer the flavor and freshness of dried beans.
1 bunch kale, chopped
1 small yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 sprig fresh rosemary
3 Roma tomatoes, roasted and peeled
4 ounces pancetta
2 cups dry white kidney beans
3 garlic cloves, smashed
2 cups chicken broth
½ cup toasted plain bread crumbs
olive oil
grated Parmesan cheese
Instructions:
To cook kidney beans:
- Rinse dry beans well.
- Put in a pot and cover with water.
- Add a pinch of salt.
- Bring to a boil.
- Turn off heat and let sit for an hour.
Ribollita
- In a large pot over medium heat, saute garlic, onion, carrot, celery and pancetta in olive oil for 5 minutes or until onions are clear.
- Add tomatoes, beans, broth and rosemary.Cover and simmer for about an hour (the beans will begin to break down.)
- Add kale and cook for 10 more minutes.
- Stir in bread crumbs.
- Remove from heat and garnish with olive oil and cheese.
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Italian Salsa Verde
Italian Green Beans
Fried Eggplant
