5-Minute Garlic Bread


Split and score a loaf of your favorite Italian or French bread and spread liberally with Marino's Garlic Spread. Sprinkle with shredded mozzarella cheese. Bake for 5 minutes at 350 degrees or until done to your satisfaction.

5-Minute Tomato Bread

For tomato bread, start with the above garlic bread recipe with the Marino's Garlic Spread already applied and add chopped tomato before heating. Bake for 5 minutes at 350 degrees or until done to your satisfaction.

Shrimp Scampi Pizza

Begin with a fresh or frozen (and thawed) pizza crust. Liberally spread Marino's Garlic Spread on the crust, top it with diced raw shrimp (cleaned and deveined) and shredded mozzarella cheese. Bake for 4-6 minutes at 400 degrees.


Other: Add your own or store brought (slightly less exciting, so get the good stuff) fresh tomato salsa, and sprinkle it on top of the shrimp scampi pizza for a delicious enhancement of the orinigal recipe.

Pollo Rosemarino



1/2 lb. farfalle "bow-tie" pasta (boiled and drained)

1/2 lb. chicken tenders (lightly floured and shaken)

1 cup diced tomatoes in juice

2" sprig of fresh rosemary

2/3 cup of Marino's Garlic Spread

1/4 cup low-sodium chicken broth

2 tablespoons canola oil

Reggiano Parmigiano cheese shaved




In a 12" saute pan, heat canola oil over medium heat. Add chicken tenders and saute 1 to 2 minutes on each side or until slightly browned. Drain oil, then add low-sodium chicken broth, diced tomatoes, and fresh rosemary. Simmer 3-4 minutes, stirring occasionally. Melt in Marino's Garlic Spread for 1-2 minutes. Toss with hot cooked farfalle pasta. Top with shaved Reggiano Parmigiano cheese before serving. Serves 2-4 people.


Gamberoni Finocchio al Profumo di Limone



1/2 lb. farfalle "bow-tie" pasta (boiled and drained)

1/2 lb. raw medium p&d shrimp (floured and shaken)

3/4 cup Marino's Garlic Spread

1/2 cup low salt chicken broth

4 oz. fennel, trimmed and cut into paper-thin slices

3 oz. dry white wine

6 tablespoons canola oil

1 teaspoon lemon zest (grated lemon peel)

a sprinkle of ground fennel




In a 12" saute pan, heat canola oil over medium heat. Add shrimp and fennel slices. Saute for 1-2 minutes, stirring occassionally. Add dry white wine (deglaze and simmer until wine is almost evaporated). Stirring constantly, add chicken broth and bring to a simmer. Whisk in the Marino's Garlic Spread until smooth and make sure the sauce is hot (but not boiling). Add farfalle pasta (boiled and drained and still hot) and ground fennel and toss. Finish with lemon zest. Serves 2-4 people.


Cavatelli Con Broccoli Rapini



1 bunch broccoli rabe rinsed and cut into 2" pieces

1lb frozen cavateli pasta

1 tablespoon extra virgin olive oil

1 lb. crumbled sweet sausage meat (out of casing)

1 medium sweet onion diced fine

1/2 cup low-sodium chicken broth

1/2 cup Marino's Garlic Spread

1/3 cup Pecorino Romano cheese




Bring a large pot of salted water to a boil. Add broccoli rabe and reduce heat to a simmer for 5 minutes. Using a skimmer, remove broccoli rabe and set it aside. Bring water back to a boil and cook cavatelli according to the package directions and drain. Meanwhile, heat extra virgin olive oil in a large skillet over medium heat. Add sweet sausage and onion. Cook mixture for 5 minutes or until the sausage is no longer pink and the onions are translucent. Add cooked broccoli rabe and low sodium chicken broth and bring to a simmer. Whisk in the Marino's Garlic Spread and gently stir until the sauce is slightly thick and hot. Toss with cavatelli pasta and serve in large pasta bowl. Finish with the Pecorino Romano cheese and drizzle with extra virgin olive oil.


Variables: (1) Substitute fresh broccoli or asparagus instead of the broccoli rabe. (2) Add sun-dried tomatoes when adding the broccoli rabe.


Traditional Italian Risotto



4 tablespoons extra virgin olive oil

6 cups chicken broth

1 medium onion (chopped)

2 1/2 cups arborio rice

3/4 cup white wine

1/2 cup parmesan cheese

1/2 cup Marino's Garlic Spread





Saute the onion in olive oil until soft. Add the rice and mix well until it is coated with oil. Add the wine and stir constantly over a medium head until it evaporates. Add enough broth to cover the rice and continue to stir until the liquid is absorbed. Keep adding more broth- a little at a time while constantly stirring until the rice is done. When the risotto is almost soft, whisk in the 1/2 cup of Marino's Garlic Spread and parmesan cheese. Serve immediately. Serves 2-4 people.


Butter & Garlic Chicken



2 tablespoons canola oil

1/2 pound chicken tenders

1/2 cup Marino's Garlic Spread

1/2 cup low-sodium chicken broth

1/2 orecchiette, penne, or linguini pasta (boiled and drained)





In a 12" saucepan, heat the canola oil over medium heat. Add the chicken tenders and saute 1-2 minutes on each side or until slightly browned. Drain the oil and lower the heat beneath the saucepan. Add the low-salt chicken broth and simmer for 1 minute. Finish by adding the Marino’s Garlic Spread by whisking it into the mixture until everything is smooth and hot. Toss with your choice of warm pasta and serve. Serves 1-2 people.

(Variations: Substitute shrimp instead of chicken, add fresh lemon before serving and for a classic Italian experience - add diced tomatoes and either blanched broccoli or asparagus when tossing with the pasta.)

Linguini with White Clam Sauce



1/4 cup olive oil or canola oil

1 tablespoon chopped shallots

1/2 teaspoon red pepper flakes

3/4 Marino’s Garlic Spread

1/2 cup clam juice or chopped clams in clam juice

24 littleneck clams (scrubbed and rinsed well)

a drizzle of excellent quality Extra Virgin Olive Oil

a squeeze of fresh lemon juice





Bring a large pot of water to boil and season generously with salt.  Boil pasta until al dente. While the pasta is cooking, make the clam sauce by heating canola or olive oil in a large saute pan over medium-low heat.  Add the shallots and cook until softened but not browned (about 2-3 minutes).


Add the red pepper flakes and cook the mixture for 30 seconds more. Add the dry white wine and clam juice and increase to high heat. Next, add the clams and cover the pan, shaking it periodically until all the clams are opened (about 6 minutes). Reduce the heat to medium-low and whisk in the Marino’s Garlic Spread until it is melted and incorporated  into the mixture. 


Add the drained pasta to the clam sauce and toss to combine. (If the suace feels a little thick or there seems not to be enough to go around, you can thin it and extend it by blending in some of the pasta water or extra clam juice). Put the pasta on plates and finish with the drizzle of Extra Virgin Olive Oil and the squeeze of fresh lemon.

Marino's Garlic Wing Sauce



10 oz.Texas Pete Hot Sauce

8-10 oz. Marino’s Garlic Spread (by weight)





Directions: Gently melt Marino’s Garlic Spread over low heat and whisk in the Texas Pete Hot Sauce

Toss your wings, boneless chicken chunks, or use as a dipping sauce for chicken tenders.

Crab, Asparagus,

& Cheddar Pizza

Ingredients & Preparation:


Begin with a fresh or frozen thawed pizza crust.  Liberally spread Marino’s Garlic Spread on the crust, top it with Jumbo Lump Crab , fresh asparagus (blanched and diced) and shredded cheddar cheese. Bake for 4-6 minutes @ 400 degrees.



Ricotta & Spinach Pizza

Mix equal amounts of ricotta cheese and Marino's Garlic Sprad in a bowl. Apply the mixture liberally on your fresh or frozen (and thawed) pizza shell. Lightly saute fresh spinach and mozarella cheese together in a separate pan and add the mixture to the top of the pizza crust. Bake the pizza at 400 degrees for 4-6 minutes.

Hummus ala Marino



1 can Chickpeas (15.5 oz can)

4 oz. Lemon juice or fresh squeezed lemon juice

3 oz. Marino's Garlic Spread

4.5 oz. Tahini

Salt as needed

Smoked Paprika as needed





In food processor, blend the chickpeas with its liquid and lemon juice until smooth. Whisk in the tahini & Marino's Garlic Spread until completely incorporated. Add Salt & Smoked Paprika to taste.

Marino's Garlic Fries



8 oz. Shoestring or Steak Fries

2.5 oz. Marino's Garlic Spread (melted)

Pecorino Romana cheese

Deep fry french fries until golden brown





Toss french fries with melted Marino's Garlic Spread in a stainless steel bowl until thoroughly mixed. Finish with a sprinkle of Pecorino Romano cheese.

To purchase Marino’s Garlic Spread in 7 oz. retail packages, or 56 oz. foodservice tubs, please contact Marino via telephone or email at:





Marino Zazzera, Jr., is the son of a business couple who own and operate the Ben-Mar Restaurant in the aptly-named coal-country community of Carbondale, Pennsylvania. It was here, helping out in the family enterprise, that Marino learned the ins and outs of cooking, presentation, customer relationships, marketing, recipe creation, and running a small business.


When Marino went to college in Arizona, it was only natural, given his upbringing, that he take a job in a restaurant to help generate the extra dollars every struggling college student seems to need. He honed his earlier experience at Ambrosino's Gourmet Restaurant, whose homemade garlic bread was renowned throughout the area.

Returning to Carbondale in 1983 he mulled over the difficulty of finding high quality prepared foods in the Italian food world. The spark that led to Marino's Garlic Spread was ignited by an article by Susan Sachs (Then struggling writer who later worked for several years at The New York Times), in Entrepreneur Magazine, the subject of which was getting new products on the supermarket shelves.


Marino first devised a formula that would produce a garlic spread that could be used for garlic bread, Italian-style sautées, pizza topping, and a host of other Italian (and non-Italian) applications. After much success with local supermarket chains, food service was the next logical step. In 1990, Marino began working with Tulkoff Products in Baltimore, Maryland to carry and distribute the whole restaurant packs of Marino’s Garlic Spread—a mutually beneficial relationship that lasted for over a decade.


Eventually, as the directions and emphasis of the two companies diverged, Marino took on the sales of his foodservice product either by 1) shipping directly to the customer from his facility in Pennsylvania, or 2) referring the customer to a local distributor chosen from among the network of distributors throughout the country that proudly carry and deliver Marino's Garlic Spread in foodservice packaging.


Now, watching the explosion of products and services available on the Internet, Marino has made the necessary arrangements to allow you to purchase Marino's Garlic Spread direct to you regardless of where in the continental United States you might live. Retail sales and potential foodservice users should contact Marino directly >> e-mail Marino @ or call 1-800-839-9201.

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