Our mozzarella sticks are made by hand daily in each of our restaurants using only fresh sliced whole milk mozzarella and Mama Mandola's homemade bread crumbs.
In the early days, Johnny Carrabba Sr. made the fennel sausage by hand. Today he hand carries his sausage recipe to our meat company every Monday where he oversees the production. Johnny Sr. is the only person who knows the recipe for our sausage.
Our calamari is fished off the shores of Taiwan and Thailand and our specifications are very strict. We only purchase squid that is 3-5 inches in size because as squid grow larger the meat becomes tougher. Carrabba's is the largest purchaser of squid in the U.S.
All of our salad dressings are handmade in our restaurants using only fresh herbs and spices, extra virgin olive oil and six-year-old aged balsamic vinegar from Modena.
Our traditional Italian minestrone takes a full day of preparation! There are 24 different fresh ingredients. This soup is served the day after it is made so the flavors have had time to meld.
At Carrabba's we offer a variety of fresh fish which our restaurants purchase daily from their local seafood suppliers. Our fish is delivered fresh, never frozen.
Our scallops are harvested off the shores of Canada and are shipped to our restaurants free of any preservatives. The Canadian government protects their scallops by limiting the fisheries to quotas. Once their quotas are met, scallops can no longer be harvested.
Our poultry is free from preservatives and is delivered fresh to our restaurants, never frozen.
Carrabba's uses only fresh herbs which are delivered to our restaurants 6 days a week. We use 127 lbs. of fresh basil at each of our restaurants every month.
Our lasagne is made by hand daily in each of our restaurants using only fresh pasta sheets, our homemade meat sauce, freshly grated cheeses and fresh herbs.
The BelGioioso family produces our Italian-style Parmesan and Romano cheese which are made to our specifications. The cheese is delivered to Carrabba's in wheels and is freshly grated at each of our restaurants every day. We use 300 lbs. of fresh Parmesan and 860 lbs. of fresh Romano a month in each of our restaurants.