Ravioli Risk Pays off
July 30, 2012
Forty-five years ago Joe Talluto’s grandfather sold his family’s house, bought a ravioli machine, and started making the pasta in a corner shop. Today, Joe Talluto, ’99, works alongside two of his sisters and his father managing Talluto’s Authentic Italian Food. Diners find their pasta and sauces in restaurants as far west as Minnesota and in markets and stores in Pennsylvania, New Jersey, and Maryland.
“I started working when I was 11 years old, so you learn about customer service and relationships,” said Talluto, who is married to Monica DiMenco Talluto, ’99, M.S. ’01. Knowing he would return to work in the family business after college, Talluto pursued a business major with a concentration in management information systems.
“I interned with Black & Decker to get an alternate perspective on how another business operates,” he said. After graduation, he returned to the family business in Philadelphia, bringing with him all he learned at Loyola, including in a photography class. His photos are featured on the company website and product packaging.
But it’s not photos that make loyal customers. Traditionally a restaurant supplier, Talluto’s has recently introduced the same products to local supermarkets so consumers can enjoy a restaurant-quality meal at home. “We are known for our cheese ravioli. It was the first item we made, and the recipe has remained the same since first introducing ravioli to our southwest Philadelphia neighborhood in 1967,” he said.
Today, Talluto is proud to offer his family’s recipes to Baltimore residents in Mars Supermarkets and Klein’s ShopRites. “I’m so excited to be able to service the Loyola and Baltimore communities with the same products that started our success in 1967.”