Photo by Tina Garceau
Loyalty has led to longevity for the Talluto family, whose commitment to quality has made the relatives revered members of the food industry since 1967. As a third-generation upholder of a legacy established in Southwest Philly and flourishing in Norristown, Ridley Park and the 9th Street Italian Market, Angel Talluto Storti is reveling in reflecting on what five decades of diligence have engendered and is excited to reward tenured customers and to attract new patrons through a year’s worth of promising promotions.
“We’re so thankful for the fact that they’ve gotten us this far,” Storti, the assistant to the president, said from her family’s 50,000-square-foot production facility in Folcroft. “Our anniversary is therefore going to be a celebration of all they’ve done for us because we’re deeply appreciative of how much they rely on us to provide authentic products.”
The Springfield resident and her kin can credit Joseph Talluto for actualizing, at 67 years young, his vision to peddle ravioli. Storti, who recalled spending weekend time with her grandfather as an unmatched means to gain insight into his passion for preparing provisions, has held various roles in continuing the icon’s mission and attributes the durability to remaining aware of and reverent toward the comforts of tradition.
“People like experimentation, sure, but they also like knowing that they can always go out and buy what they’ve come to trust,” Storti said, noting the family’s dedication to consumers’ cravings came through when they incorporated as Talluto’s Authentic Italian Food.
While always a respected entity, Talluto’s has enjoyed considerable acknowledgment lately, with the time-tested brainchild claiming the 2014 PA Governor’s ImPAct Award and the ’15 U.S. Small Business Association Eastern Pennsylvania Family-Owned Small Business of the Year honor. Those and solid relationships with grocery stores always figure to make their brand a winner, with pride in their origins coming through in the anniversary promotions that will all include the numbers “67” in their price. Storti elected to choose the recipe for a new component to the menu, a One Pot Rigatoni that she said will be at the Bella Vista location and the other retail spots some point in the first half of the year.
10 ounces of Talluto’s Fresh Cut Rigatoni
1 pound of sweet or hot Italian sausage, casing removed and crumbled
2 stalks of celery, sliced thin
1/2 cup of onion, coarsely chopped
2 cloves of garlic, chopped
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
32 ounces of Cento chicken broth
16 ounces of water
1 container of tomato or marinara sauce
1 tablespoon of olive oil
Heat the olive oil in a 6-quart pot. Brown the crumbled sausage over high heat for four minutes until fully cooked. Remove the sausage from the pot.
Add the garlic, celery, and onion. Season with the salt and pepper, and sauté for a minute. Add the chicken broth and the water to the pot. Cover, and bring to a boil. Add the rigatoni. Stir well, and cover.
Cook the pasta for four-and-a-half minutes to al dente. Add the cooked sausage back to the pot with the tomato sauce. Mix well, and serve. Top with grated Romano or Parmigiano cheese.
Talluto’s Italian Market
944 S. Ninth St. • Opened: 1980
Owners: The Talluto Family • 215–627–4967
Photo provided by Talluto’s