Impastato Family

History

Impastato’s Sicilian Roots

Sal Impastato, son of Giuseppe “Pippino” and Marianna Impastato, grew up in Sicily. As a young boy, Sal Impastato learned to make fresh cheese from goat’s milk, olive oil from his family’s olive groves, wine from his family’s vineyards and homemade tomato sauce with freshly picked tomatoes from the garden. Sal Impastato’s father, Pippino and his brothers were well known for their bottled tomato sauce, olive oil, wine and cheese. At a young age, Sal Impastato was introduced to traditional Sicilian ways of cooking and a taste for homemade cuisine with fresh ingredients.

Impastato Family Farm

Pippino & Marianna Impastato

The American Dream

Sal Impastato, at 18 years of age, lured by New Orleans’ blossoming culinary scene, left Sicily in the 1960’s to work with his uncle Joe Impastato at the Napoleon House in New Orleans, Louisiana. Owned and operated by the Impastato family since 1914, it is here that Sal Impastato began his journey through different kitchens across the South.

Chef Chris Kerageorgiou
(Chef Sal’s mentor and long friend of La Provence Restaurant)

Sal & Judy’s Restaurant

Sal Impastato enjoyed bartending at the Napoleon House and then at the Royal Orleans, but in 1962 he left New Orleans and moved to Dallas, Texas. Here is where he worked with the late Chef Chris Karageorgiou, of La Provence Restaurant, located in Lacombe, Louisiana. During the few years they lived in Dallas, the two young chefs worked together at the Cabana and the Commonwealth. Sal Impastato returned to New Orleans and began working in the kitchen at Moran’s and La Louisianne Restaurant. Before deciding to embark on the adventure of a lifetime, Sal Impastato took his last job on Bourbon Street behind the bar at the famous Old Absinthe House.

Today, Sal and Judy’s Restaurant is nationally acclaimed and the number 1 rated Italian restaurant in the Greater New Orleans Area by Zagat as well as many others. The success of Sal & Judy’s restaurant is evident in its loyal customer base and sizable dinner crowds, despite its rather remote location. Customers come from all over Southern Louisiana to get a taste of where Creole Italian has been perfected.

In 1994 Chef Sal started to bottle his pasta sauces and dressings. He has the same philosophy all natural, premium quality ingredients at the best price to his customers. His sauces are number 1 in specialty sales in the Gulf Coast and the product line boast over 20 items with many original and completely unique flavors.

Chef Sal & his sister, Sarah
still harvesting today (this is their olive grove)

27491 US-190 | Lacombe, LA 70445

Chef Sal Impastato’s Pasta Sauces and Dressings

All Natural, Premium Quality Ingredients

  • Balsamic Vinaigrette Salad Dressing

  • Sal and Judy's Caesar Dressing

    Caesar Salad Dressing

  • Creole Sicilian

  • Creole Sicilian Salad Dressing

  • Flag Extra Virgin Olive Oil – 3 LITER/101 OZ.

  • Flag Extra Virgin Olive Oil – 750ml

  • Heart Smart Chunky

  • Heart Smart Original

  • Rated 5.00 out of 5

    Heart Smart Roasted Garlic

  • Sal and Judy's Homemade Italian Dressing

    Homemade Italian Salad Dressing

  • Homemade Salsa

  • Italian Seasoning

  • Sal & Judy's Datterini Pasta Sauce

    Marinara Datterini Sauce

  • Sal & Judy's Original Marinara Sauce

    Original All Purpose Marinara

  • Hearty Original Marinara Sauce

    Original Marinara Sauce

  • Pepper Jelly Vinaigrette

  • Sal & Judy's Red Gravy

    Red Gravy

  • Sal & Judy's Garlic Sauce

    Roasted Garlic

  • Roasted Garlic

  • Sal & Judy's Seafood Cocktail Sauce

    Seafood Cocktail Sauce