Different Louisa products displayed on a table with hands reaching out to eat them

Create meals they’ll remember.

Today’s guests are hard to please. Well-versed in great food through travel, television, and social media, their expectations are higher than ever. To keep their interest, look for products and partners that share your passion to stay inspired.

Fresh thinking starts with ingredients.

Our kitchen is always buzzing with chefs developing new products using the latest ingredient trends, techniques and extraordinary ingredients like these. See how unique ingredients become innovative products.

Innovative PRoducts
  • Apricot preserves
  • Asparagus
  • Basil pesto
  • Braised beef short ribs
  • Buffalo chicken
  • Burrata mozzarella
  • Butternut squash
  • Chianti
  • Crescenza
  • Goat cheese
  • Gorgonzola
  • Lemon zest
  • Marsala
  • MontAmoré®
  • Mortadella
  • Panko
  • Piave Stravecchio
  • Speck
  • Tortilla breading
  • Truffle
  • Wild mushrooms
Photo fo Chef Paulo
MEET THE CHEF

“Use only the freshest, seasonal ingredients and don't over-think it”

Chef Paolo

Chef Paolo Pittia leads the culinary team at Louisa Foods. Originally from a small village in the north-east side of Italy, his appreciation for fresh ingredients and authentic methods started early while watching his mother’s mastery at feeding their opinionated family of 5.

After attending culinary school in Italy, he met his mentor Giorgio Trentin at 2-star Michelin “Boschetti”. Trentin’s philosophy of treating the customer like a king stayed with Chef Paolo, as his culinary career took him to the United States, where he refined his personal cooking style in several high-end Italian restaurants and casinos, such as The Venetian, Red Rock and MGM Grand.

Today, at the Louisa Culinary Center in St. Louis, Missouri, Chef Paolo sets the creative vision for the culinary staff. He insists on fresh ingredients, importing many of his favorites directly from Italy. As he and his team continue to grow our pasta and appetizer portfolio, his passion for achieving small-batch flavor on a large scale will continue to be passed down through generations of Louisa chefs.

Recipes

IDEAS AND INSPIRATION

Bring The Right Tastes Together

Just as different pasta shapes pair better with different sauces, serving your main dishes with a complementary pasta or appetizer will make sure the entire meal feels purposefully curated. Consider these suggestions as you explore different combinations of starters, side dishes and shareables to coordinate the best total experiences for your guests.

A Bloody Mary with a Toasted Ravioli Garnish
STARTERS

Create a signature Bloody Mary by garnishing it with a skewered Toasted Ravioli
-
Basil Pesto Ravioli served chilled with ahi tuna, a drizzle of EVOO, fresh lemon, parsley and basil
-
Mini Cheese Tortellini served in roasted tomato bisque topped with crème fraîche and fresh basil
-
Mix your favorite liquors into condiments to make signature sauces for appetizers, such as Apple Cider Beer Dip with Spicy Sausage Risotto Bites

Tortelloni, with broccolini and steak slices
Side Dishes

Grilled sliced tenderloin paired with Porcini Mushroom Tortelloni, blanched broccolini and cracked black pepper cream sauce
-
Pork tenderloin medallions paired with Butternut Squash Ravioli and served with sautéed apples and shallots in brown butter
-
Grilled filet mignon paired with loaded Potato Gnocchi tossed with bacon and butter. Topped with sour cream, cheddar and chives.
-
Grilled chicken paired with Roasted Mediterranean Vegetable Ravioli. Slice and fan the chicken alongside the ravioli. Serve with Hollandaise sauce and grilled asparagus spears on top.

Louisa Toasted Ravioli being used as a pizza topping
Sharables

Flatbread pizza topped with Toasted Cheese Ravioli
-
Jalapeño Mac and Cheese Bites served with seared pork belly and spicy/sweet BBQ sauce
-
Jalapeño and Cream Cheese Stuffed Nacho Salad made with fresh lettuce, avocado, pico de gallo, shredded cheese and seasoned pulled pork topped with freshly fried Stuffed Nachos
-
Top Buffalo Chicken Fritti with a drizzle of hot buffalo sauce, ranch, blue cheese crumbles and bacon bits and serve celery sticks on the side

See all Recipes
White Tuscan Pizza with Alfredo sauce being cut into slices
Recipe Suggestion

White Tuscan Pizza with Alfredo

Substitute traditional pizza sauce with Alfredo, top with garlic chicken, fresh spinach and artichokes.

View Recipe
Photo of the Louisa Pasta & Sauce Pairing Guide
Which goes with what?

Pasta & Sauce Pairing Guide

Find the right combinations for your menu and guests.

Download

Alfredo Sauce Variations

Simple additions to our Alfredo sauce #40472 can add a bounty of new sauces to your menu.

Madeira Cream Sauce

Add Madeira wine and mushrooms

Lemon Chardonnay Sauce

Add reduced chardonnay and fresh lemon juice and/or zest

Southwest Cream Sauce

Add roasted corn, bell peppers, jalapeños, chili powder, cumin, coriander and lime juice

Pesto Cream Sauce

Blend with any pesto, such as sundried tomato, artichoke, basil, etc.

Roasted Red Pepper Sauce

Blend in pureed roasted red peppers or roasted red pepper pesto

Butternut Squash Sauce

Add roasted butternut squash puree, nutmeg and vegetable stock or cream

Roasted Garlic & Fennel Sauce

Blend with roasted garlic, fennel, cardamom, white pepper and vegetable stock

Cajun Cream Sauce

Add Creole seasoning or blackening spice

Smokey Cream Sauce

Add smoked paprika or a bit of liquid smoke

Kick-A** Alfredo or Dipping Sauce

Blend in siracha or hot sauce of your choice