Tag Archives: South Carolina

7 Italian American-Owned Food Businesses in the Carolinas

Here is a list of some of my favorite local food products and food trucks in North Carolina and South Carolina owned by Italian Americans.

Nellino’s Sauce Co.–A pasta sauce company started in Raleigh, North Carolina, by Italian-American Neal McTighe based on his mother’s and great-grandmother’s recipes for classic sauces like marinara or tomato and basil made with good ingredients.

 

Melina’s Fresh Pasta–Italian-American owner Carmella makes classic fresh pastas like spaghetti and linguine as well as many creative ravioli like roasted red pepper & feta or goat cheese & honey. There’s even the pimento cheese ravioli. She also teaches pasta making classes in Durham, North Carolina.

 

 

Barone Meatball Company–Serving up classic Italian meatballs as well as fun creations like buffalo chicken meatballs and vegetarian ricotta balls. Owned by Italian-American Stephen Dewey, based in Raleigh/Durham, North Carolina.

 

 

Oak City Amaretto–An Italian-American amaretto made by Italian-American Anthony Scalabrino from a recipe inspired by his grandmother’s homemade amaretto, made in Raleigh, North Carolina.

 

Benny T’s Vesta–The first dry hot sauce available in five grades of heat made from a variety of fresh chile peppers grown in North Carolina, created by Italian-American chile enthusiast Ben Tuorto.

 

Charleston Bloody Mary Mix–A bloody Mary mix made by Italian-American Ryan Eleuteri that has all good ingredients and no horseradish–its distinctive flavor comes from a habanero mash, made in Charleston, South Carolina, found throughout the East Coast and Midwest.

 

Mr. A’s Beignets–A food truck serving delicious beignets and coffee with chicory New Orleans style in Apex, North Carolina, owned by Italian-American Arlton Cangelosi.

 

All photos in this article were used with permission of their respective owners.

–Dina Di Maio

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Villa Tronco: Historic Italian (and Oldest) Restaurant in South Carolina

My new book, Authentic Italian: The Real Story of Italy’s Food and Its People, debunks myths about Italian food in the United States. One of those myths is that returning GIs from World War II brought pizza back from Italy to America and that’s how pizza became popular in America. DEBUNKED. Pizza was already here–brought by the Italian immigrants of 100 years ago who opened Italian restaurants around the country wherever they settled. Villa Tronco is one such restaurant, opened in 1940, which predates WWII, and it claims to have introduced pizza to South Carolina. (It is also the oldest operating restaurant in South Carolina.)

The family originates from Naples and Sicily, according to owner Joe Roche. The Carnaggio family first moved to Columbia in 1910 and opened a fruit store. From Philadelphia, James Tronco was stationed nearby during World War I. He met the daughter, Sadie, and they married, eventually opening what would later become Villa Tronco.

Current owner and granddaughter of the original owner, Carmella Roche, details the racial discrimination her grandparents endured in an article in the Cola Daily, such as having to sit at the back of the bus and having to use non-white bathrooms. (In my book, I also discuss racial discrimination that Italians endured in the United States.)

Recently, I had the pleasure of dining there and meeting one of the owners. Villa Tronco is located in a historic firehouse in downtown Columbia, South Carolina.

And you can still see the exposed brick in one of the dining rooms.

The menu details the history of the restaurant.

Of course, while visiting I ordered the pizza. The pizza here is a square pie cut into square slices. It is a thin crust pie with a crunch. The tomato sauce is fresh and tomatoey–not herby. There’s a good amount of cheese.

For dinner, I ordered one of the specials, a pork with creamy polenta dish. I really enjoyed this dish. The pork was cooked perfectly, through but not dry, and the creamy polenta was a delicious accompaniment.

My friend got the eggplant parmigiana and enjoyed it.

For dessert, we got Carmella’s famous cheesecake. It is excellent.

And a generous serving of some tricolored spumoni ice cream. Yum!

–Dina Di Maio