Homemade pasta is still cut-to-order after 50 years at Talluto’s.
In 1967, Joseph A. M. Talluto returned from serving U.S. military bases during the Vietnam War to nd his father, Joe Talluto, a career cook and caterer, had sold the family home in Southwest Philly and bought a ravioli machine. “e house sold for $7,500,” says Joseph F. Talluto, who with his sisters, Angela Talluto Storti and Joanne Talluto Brown, represents the third generation of Tallutos in the pasta business. “e ravioli machine cost $7,400.”
It was a risk, but it paid o. Five decades later, that machine still presses perfect ravioli at the Talluto family’s 50,000-square-foot USDA Organic Certied production facility in Delaware County. eir pasta company is probably best known to Philadelphians from their cozy shop in the Italian Market, where mozzarella and burrata are made fresh daily and displayed among pastas in dozens of shapes and sizes, but they also operate retail stores in Norristown and Ridley Park and have a booming wholesale business serving restaurants and specialty shops throughout the United States.
is wasn’t always the case. In the years leading to the recession, “things were bleak,” a situation largely stemming from the nancial troubles of a major restaurant client that accounted for about 30 percent of sales. “We were told multiple times to accept bankruptcy.” But the family pulled through—and has since pulled down awards like a Commendation from Philadelphia City Council and Mayor Kenney presented by Councilman David Oh in May 2017.
Talluto doesn’t hesitate when asked who deserves credit: “It was all my dad. He always had the quality of product and customer service front of mind.” e company has continued to evolve, with organic and gluten-free lines launching soon—but you’ll still be able to get the classic ravioli, still made on the same machine from 1967. 944 S. Ninth St., 215.627.4967, tallutos.com