In this episode of the Making Dough Podcast, host Anthony Iannone sits down with Richard Pastorelli, President of Pastorelli Foods, a fourth-generation, family-owned company rooted in the heart of Chicago. Known for launching America’s first fully prepared canned pizza sauce in 1952, Pastorelli Foods has helped shape the flavor of pizzerias and kitchens across the U.S. for nearly a century.
Now entering its 99th year in business, Richard shares the fascinating legacy of Pastorelli, from its origins in San Jose, CA, to becoming a trusted name in tomato sauces, oils, vinegars, and custom spice blends for independent and multi-unit operators alike.
What You’ll Learn in This Episode:
- How a family business scaled from six-ounce cans to global foodservice distribution
- Why Pastorelli’s pizza sauce includes oil and cheese for its signature umami flavor
- The difference between canned and pouch-packed tomato products — and when to use each
- How California’s San Joaquin Valley drives tomato production for North America
- Why consistency in multi-unit or franchise pizza operations starts with centralized custom blending
- How Richard is preparing the fifth generation to carry the family legacy forward
We also talk about industry evolution — from Pizza Expo’s early days in Florida to today’s global pizza styles — and why the demand for higher-quality ingredients and traceable sourcing continues to grow.
Whether you’re a startup pizzeria, growing a franchise, or just love the behind-the-scenes of iconic food brands, this episode offers timeless insights on scaling with integrity, maintaining product quality, and staying innovative through the decades.
🍅 Explore Pastorelli Products: https://pastorelli.com
🏫 Learn about the North American Pizza & Culinary Academy: https://pizzaculinaryacademy.com
🎧 Subscribe to Making Dough for more episodes like this!
#PizzaPodcast #FamilyBusiness #PastorelliFoods #MakingDoughPodcast #TomatoSauce #FoodManufacturing #NAPCA #PizzaIngredients #PizzaHistory #MultiUnitOperators #ChicagoPizza
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