D'Agostino Pasta | Louisiana Restaurant Association Food Show in New Orleans
D’Agostino Pasta Company uses only the finest number one Durum Wheat (Semolina) and water to make the freshest, most tender handmade pasta
pasta, gluten free pasta, baton rouge pasta, fresinas, italian food
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Louisiana Restaurant Association Food Show in New Orleans

14 Aug Louisiana Restaurant Association Food Show in New Orleans

D’Agostino Pasta Company was represented at the Louisiana Restaurant Association show by Daniel Thompson. The LSU AgCenter Food Incubator had a booth for the companies that make products at the incubator.  Gaye Sandoz, the Executive Director, was there to help the companies market their product to the food companies and chefs at the show.  Daniel had samples of the Fleur de Lis pasta that he gave out to potential clients.  Charles D’Agostino and his wife Susan attended the Chef’s Competition on Friday night at the show and saw many friends and LBTC clients.  Tommy Waller of the Oyster Bed was there sampling dishes prepared by the competing Chefs.

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