Italian Food enjoys an excellent reputation in kitchens worldwide. New York based Rao’s Specialty Foods, Inc. has shaped the face of Italian Cuisine in the USA and is now poised to conquer the international markets.

The history of Rao’s Specialty Foods, Inc. dates back as far as 1896, when Mr. Charles Rao laid the foundation stone for the enterprise by establishing a small saloon in New York City. More than a century later, the business continues to remain in the hands of the Rao family through the Straci’s and Pellegrino’s. Southern Italian cuisine is the key to its success, and for many generations, the Rao family has been refining and designing mouth-watering recipes for a wealth of delicacies that are served in Rao’s restaurant in New York and, since 1994, in private homes nationwide.

Sharon Straci, Rao’s Partner and Chief Operating Officer, is responsible for defining and implementing Rao’s Specialty Foods’ product strategy and business development worldwide. Sharon heads a team of 16 dedicated members of staff, all of whom refer to Sharon as, “The Woman Behind The Sauce,” and who contribute their unique know-how for the benefit of the entire enterprise.

The enterprising Rao family has also developed a range of products for the retail trade. The portfolio is made up of delicious tomato sauces in nine different flavors, recipes that have been passed down through the generations.

Rao’s sauces are made from natural ingredients such as Italian plum tomatoes and fresh vegetables. The range of sauces includes a new flavorsome and naturally sweet Rao’s Pizza Sauce for foodservice made with Italian cherry tomatoes, and Rao’s famous Marinara Sauce, a traditional slow-simmered sauce with fresh garlic and basil, Rao’s Tomato Basil Sauce made with fresh basil, Rao’s Vodka Sauce, made with parmesan and romano cheeses and vodka, Rao’s Puttanesca Sauce, a blend of tomatoes, anchovies, capers and olives, Southern Italian Sauce made with sweet peppers, fresh onions and mushrooms, Rao’s Roasted Eggplant Siciliana Sauce made with fresh eggplant, spicy Rao’s Arrabbiata Sauce, and two very flavorful meat sauces, Cuore di Pomodoro Sauce made with prosciutto, and Rao’s Italian Sausage and Mushroom Sauce.

In addition to sauces, Rao’s also offers a selection of dressings and marinades, extra virgin olive oil, organic vinegar, 12-year balsamic vinegar, Italian pasta and antipasti such as the fire roasted red peppers with pignoli nuts and white raisins, another family and restaurant specialty.

Throughout the years, Rao’s has become a very reputable and marketable name known for its high quality. Customers trust Rao’s to supply quality specialty food made from the finest and freshest ingredients. As a result, its customer base is extensive and includes supermarkets, specialty markets, restaurants, health food stores, and organizations involved in the hospitality trade. Rao’s supports its product range with promotional activity, which helps merchants drive the food products through their stores.

Rao’s uses a full range of media, such as trade press advertising, press, PR, in-store marketing, and its own website Raos.com which offers a beautiful gift basket selection in addition to its entire product line. Additional traffic is driven to the main site via two promotional websites: RaosRecipes.com, an ever-growing collection of favorite and seasonal dishes, and Psghettiface.com, a monthly contest featuring submitted photos of children’s first encounters with spaghetti.

Exhibitions are another important way to market the product range, and include the Fancy Food Show in NY and San Francisco, Pizza Expo in Las Vegas, Sial, Cibus in Parma, Anuga in Cologne, in addition to distributor shows.

“Anuga 2009 was an important event for us, because this is where we launched our global business”, states Sharon.

Production of our specialty food items for Europe and worldwide foodservice is done with La Regina di San Marzano of Scafati, near Naples, Italy. In the USA, Rao’s Specialty Foods has production facilities in New York, Pennsylvania and Maryland.

The family business has thus taken a further step in its ongoing expansion strategy, as it strives to introduce the flavors of southern Italian cuisine to its customers worldwide.
In New York, Ron Straci, (Vincent Rao’s nephew and Sharon’s husband), along with his cousin Frank Pellegrino Sr. operate our 114-year old restaurant. In addition to New York, Ron and Frank have expanded the restaurant line of business by establishing a Rao’s Restaurant at Caesar’s Palace in Las Vegas with Frank Pellegrino Jr. coming on board to help manage the operation.

Congratulations to Rao’s Specialty Foods, Inc, from the Small Business Commerce Association for being selected for the 2009 Best of Business Award in the Grocery Category Rao’s is recognized as one of the best small businesses throughout the country by demonstrating what makes small businesses a vital part of the American Economy.