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.
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.
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.
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.
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
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.
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
Simple additions to our Alfredo sauce #40472 can add a bounty of new sauces to your menu.
Add Madeira wine and mushrooms
Add reduced chardonnay and fresh lemon juice and/or zest
Add roasted corn, bell peppers, jalapeños, chili powder, cumin, coriander and lime juice
Blend with any pesto, such as sundried tomato, artichoke, basil, etc.
Blend in pureed roasted red peppers or roasted red pepper pesto
Add roasted butternut squash puree, nutmeg and vegetable stock or cream
Blend with roasted garlic, fennel, cardamom, white pepper and vegetable stock
Add Creole seasoning or blackening spice
Add smoked paprika or a bit of liquid smoke
Blend in siracha or hot sauce of your choice