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“When we were kids, cooking was life, everything was based around the table – it was the time where everyone stopped what they were doing and came together as a family.”

– Mitch Rotolo, Founder & CEO

Our Story

In 1996, Mitch Rotolo began sharing his family traditions with the community, taking pride in using the freshest Louisiana ingredients to create his classic Italian recipes. Made with the same love & care that Mitch’s grandmother used, these authentic flavors have been passed down for generations. From the Rotolo family to your dining room table, we are proud to bring you a taste where Louisiana meets Italy & the fusion is savory!

Our Retail Line

Premium Pasta Sauce

Our all natural premium pasta sauce is made with vine-ripened tomatoes and cooked in small batches, the same way Grandma Rotolo used to. Just heat, toss in pasta, and enjoy!

Creamy Tomato Basil Soup

Wholesome & tasty. Robust and creamy tomato soup made with ripe plum tomatoes, authentic Italian cheeses and a perfect sprinkle of fresh basil to compliment this textured soup’s tangy flavor.

Balsamic Dressing

Tangy & savory. Crafted with aged balsamic vinegar, accompanied with fresh herbs, spices and sweet red bell pepper. Our zesty Balsamic Vinaigrette Dressing makes salads pop with flavor, or use it as a marinade for your favorite meats, making them tender and savory.

Caesar Dressing

Classic & delicious. Made from a medley of the finest Italian Romano and Parmesan cheeses, this classic dressing has a twist of lemon giving it a refined tangy finish. A touch of fresh ground pepper round out these flavors for an exquisite addition to any salad or recipe.

 

Greek Salad with Rotolo’s Balsamic Vinaigrette

Recipe makes 1 serving

Ingredients

  • 3 oz. lettuce
  • 1 oz. tomatoes (sliced)
  • 1 oz. red onions (sliced)
  • 1 oz. green peppers (sliced)
  • 1 oz. Kalamata olives
  • 1 oz. feta cheese crumbles
  • Rotolo’s Balsamic Vinaigrette (to taste)

1. Toss all ingredients together in a bowl, add Rotolo’s Balsamic Vinaigrette to taste.

 

Spinach Salad with Rotolo’s Balsamic Vinaigrette

Recipe makes 1 serving

Ingredients

  • 3 oz. fresh spinach leaves
  • 1 oz. tomatoes (sliced)
  • 1 oz. red onions (sliced)
  • 1 oz. feta cheese crumbles
  • Rotolo’s Balsamic Vinaigrette (to taste)

1. Toss all ingredients together in a bowl, add Rotolo’s Balsamic Vinaigrette to taste.

 

This Grilled Cheese goes amazing with Rotolo’s Creamy Tomato Basil Soup!

Recipe makes 1 serving

Ingredients

  • 2 teaspoons unsalted butter
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried oregano
  • 1/8 (8 ounce) package of shredded mozzarella cheese
  • 2 slices of bread

1. Preheat oven to broil.
2. Place a slice of bread onto a baking sheet, sprinkle with mozzarella cheese. Top with other slice of bread. Mix together butter and garlic powder, then brush over the top of the sandwich. Sprinkle with dried oregano.
3. Place baking sheet under the broiler for 2 to 3 minutes, until sandwich is golden brown. Remove pan from the oven, flip the sandwich, and brush the other side with the butter/garlic powder mix and sprinkle with oregano. Return pan to the broiler for about 2 minutes, cooking until golden brown.
4. Cut the sandwich in half diagonally and serve immediately with a warm bowl of Rotolo’s Creamy Tomato Basil Soup.

Potato Salad with Rotolo’s Balsamic Vinaigrette

Recipe makes about 8 servings

Ingredients

  • 2 lbs. Dutch Yellow Baby Potatoes
  • 1/4 cup scallions, diced
  • 3 Tbsp. Rotolo’s Balsamic Vinaigrette

1. Wash and dry the potatoes.
2. In a large pot bring 4 cups of water to a boil. Add potatoes. Cook until tender, approximately 20 minutes.
3. Drain potatoes and set aside to let cool.
4. Cut potatoes into quarters, or comfortably bite-sized pieces. Place cut potatoes in a bowl, add diced scallions and Rotolo’s Balsamic Vinaigrette. Toss to coat.
5. Refrigerate until ready to serve.

Fancy Caesar Salad with Rotolo’s Caesar Dressing

Recipe makes about 4 servings

Ingredients

  • 1 French baguette, cut into 1/2 in. bread cubes
  • 4 Tbsp. melted butter
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 1 Tbsp. grated Parmigiano Reggiano cheese
  • 1 large head romaine lettuce – rinsed, dried and torn into bite-sized pieces
  • 1/2 cup grated Parmigiano Reggiano cheese
  • Rotolo’s Caesar Dressing (to taste)

1. To prepare the croutons, preheat oven to 275 degrees. Combine bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 1 Tbsp. grated cheese in a bowl. Toss well to coat the bread, then place in a single layer on baking pan and bake in preheated oven for 30 minutes.
2. Prepare salad in a large bowl by combining romaine, 1/2 cup grated cheese, baked croutons and Rotolo’s Caesar Dressing (to taste). Toss well to coat and serve.

Rotolo’s Balsamic Vinaigrette as a Meat Marinade Goes great with Chicken or Steak!

Recipe makes about 4 servings

Ingredients

  • 1/2 cup Rotolo’s Balsamic Vinaigrette
  • 2 cloves garlic, minced
  • 1 Tbsp. Italian seasoning
  • 1 lb. Chicken or Steak, sliced into strips

 

1. Mix together Rotolo’s Balsamic Vinaigrette, garlic and Italian seasoning.
2. Place Chicken or Steak strips into 1-gallon resealable plastic bag. Add the marinade and refrigerate for at least an hour and up to 12 hours.
3. When ready to cook, remove from the marinade and lightly pat dry.
4. Preheat grill or stove-top (whichever you prefer) to med-high and cook until desired temperature.

Rotolo’s Balsamic Vinaigrette perfect dip for Charcuterie & Cheese Board

Perfect for parties!

Our favorite meats for the board:

  • Prosciutto
  • Italian Dried Salami
  • Chorizo Navarre

Cheese Pairings:

  • Manchego
  • Goat Cheese with a sprinkle of cayenne to bring some spice
  • Muenster

Plate with a ramekin of Rotolo’s Balsamic Vinaigrette and some fancy toothpicks!

Antipasto Appetizer with Rotolo’s Balsamic Vinaigrette

Perfect for parties! Recipe makes about 12 servings

Ingredients

  • 1 jar (16 ounces) roasted sweet red pepper strips, drained
  • 1/2 lb. part-skim mozzarella cheese, cubed
  • 1 cup grape tomatoes
  • 1 jar (7 1/2 ounces) marinated quartered artichoke hearts, drain halfway
  • 1 jar (7 ounces) pimiento-stuffed olives, drained
  • 1 Tbsp. Rotolo’s Balsamic Vinaigrette
  • 1 French baguette, sliced & toasted

1. In large bowl combine the first six ingredients, toss to coat. Cover and refrigerate for at lest 4 hours before serving.
2. Serve with the baguette slices when ready.

 

Parmesan Crusted Baked Chicken with Rotolo’s Caesar Dressing

Recipe makes about 4 servings

Ingredients

  • 1/2 cup Rotolo’s Caesar Dressing
  • 4 teaspoons Italian seasoned dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 (about 5 ounce) Chicken boneless, skinless chicken breast

1. Place Chicken into 1-gallon resealable plastic bag. Add Rotolo’s Caesar Dressing and refrigerate for at least an hour and up to 12 hours.
2. When ready to cook, preheat oven to 425 degrees.
3. Combine Italian bread crumbs and Parmesan cheese in a bowl, toss marinated chicken in bowl – make sure all are well coated.
4. Arrange chicken on a baking sheet, bake for 20 minutes or until chicken in thoroughly cooked.

Italian Caesar Pasta Salad with Rotolo’s Caesar Dressing

Recipe makes about 4 servings

Ingredients

  • 1 1/2 cups shell pasta
  • 1 cup fresh broccoli florets
  • 1 cup shredded mozzarella cheese
  • 1 (3.25 ounce) package sliced pepperoni, quartered
  • 1/2 cup Rotolo’s Caesar Dressing

1. Bring a large pot of lightly salted water to a boil. Cook shell pasta in boiling water, stirring occasionally, until cooked through but slightly al-dente (about 8 minutes). Drain.
2. Combine pepperonis, mozzarella cheese, and broccoli in a large bowl; add drained pasta. Add Rotolo’s Caesar Dressing; toss to coat. Refrigerate before serving.