![]() ![]() Elbows capture thicker sauces and small ingredients in their hollow bends, so besides cheesy baked pasta, they are great for cold picnic pasta salads, rich tomato-based sauces, lush cream sauces and primavera-style sauces loaded with vegetables. ![]() The iconic pasta shape for macaroni and cheese.Įlbow Macaroni is more than a feature of the macaroni and cheese duo, but also a fun c-shaped pasta that shines in a number of incredible pasta dishes and sauces.Cooks up perfectly for that signature al dente bite.Extruded with traditional bronze dies, creating a rougher surface texture to capture sauces.Made in Italy with an exclusive blend of durum wheat. ![]() This method respects the ingredients, preserving the pasta’s color, texture and aroma. We dry our pasta slowly at low temperatures to reproduce the traditional way of making pasta. The durum wheat is milled into coarse ground semolina flour and then carefully kneaded with cold, fresh, mineral-rich mountain spring water. All of these characteristics affect how the pasta cooks, as well as its taste and texture. We carefully choose wheat with the highest gluten index, gluten content and protein content. ![]() The art of making our pasta begins with the very best quality wheat. Elbow pasta is perfect for capturing sauces and small bits of ingredients in their hollow bends.ĭeLallo Pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast. Rao’s Homemade begins offering soup, bring high-quality ingredients and flavors to another part of your pantry.Elbow Macaroni is a distinct pasta shape of small curved tubes best known for its feature in the baked pasta classic, Macaroni and Cheese. Rao’s Homemade continues to expand their sauce flavors offering Alfredo sauce and also begins offering dry pasta. Rao’s Homemade celebrates 25 years of bringing one of the best-tasting sauces home. Rao’s Homemade continues to develop traditional sauces like Tomato Basil and Sausage & Mushroom. Rao’s Homemade Pasta Sauce Begins to expand, introducing flavors like spicy Arrabbiata and Puttanesca for people to try in their own kitchen. Characteristics that still are central to the product line today. decides to package and sell Rao’s sauce, “so this way I don’t have to say ‘no’ anymore and everybody can have it at home.” Rao’s Homemade Pasta Sauce is born with only the best ingredients and refused to add sugar, tomato paste, water, starches, fillers or color. Tired of saying “no” to people who want reservations, Frank Pellegrino Sr. This begins a career of over 35 years working at Rao’s. became the fourth generation of the Rao’s family to work at the restaurant. The rights were prized family possessions passed from generation to generation.Īt just 12 years-old, Frank Pellegrino Jr. To remain loyal to their “regulars,” Rao’s assigns “table rights” for specific nights of the week or month. Frank Sr.’s notoriety and authentic Italian presence landed him rolls in Warner Brothers’ “Goodfellas” and HBO’s “The Sopranos.”įamed New York Times restaurant critic, Mimi Sheraton, gives Rao’s a glowing 3-star review stating Rao’s serves “wonderfully simple, delicious and honest Italian food, all prepared strictly alla casaligna – home style.” This turns Rao’s into one of the hottest restaurants in NYC. Frank’s emphasis on simple, pure, delicious ingredients vastly improves the perception, taste and healthfulness of southern Italian cuisine. Over the years, Frank emerges as the leader, heart and soul of Rao’s and becomes one of the foremost restauranteurs in America. begins helping his aunt and uncle at Rao’s. The restaurant begins to collect a number of “regulars” from the neighborhood and beyond.įrank Pellegrino Sr. Charles Rao, who immigrated with his parents from the southern Italian town of Polla, buys a small tavern on 114th St and Pleasant Avenue in an Italian neighborhood of New York CityĬharles’ sons, Vincent and Louis Rao take over Rao’s and manage to keep the business open through the prohibition years.Īfter Louis’ passing, Vincent Rao takes over the family business and begins transitioning the tavern into a restaurant by introducing southern Italian dishes.Īnna Pellegrino Rao begins working with her husband Vincent and brings an expertise in southern Italian cuisine and an elegant style to help the Rao’s restaurant gain prominence. ![]()
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