Rouses_May-June-2018

P R O U D L Y S E R V E D W I T H . . . S A L ’ S R E D G R A V Y I S

Torre Solazzo, Del Porto Restaurant; Gavin Jobe, Meribo Restaurant; Giovanni “Gio” Vancheri; Maria Compagno, formerly Compagno’s, now Vincent’s; Ann Maloney, food writer, Times Picayune & NOLA.com; Nick Lama, Avo Restaurant; Joel Randazzo Forjet, Nonna Randazzo’s Italian Bakery & Cafe IN A BLIND TASTE TEST, these esteemed chefs unanimously voted Sal’s Red Gravy # 1on NOLA.com Live

Luigi Vitelli Pasta is imported from the Campania region of Italy and made with only the finest Italian Durum wheat semolina. Flag Brand Olive Oil is imported from Castelvetrano, Sicily and made with Nocellara del Belice Olives, exclusively from Castelvetrano. It was the first extra virgin olive oil brought to New Orleans from Sicily.

DISTRIBUTED BY: Sal&Judy’s Products LLC Lacombe,LA70445/USA

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