Hand Made Fresh – The Apastioli Difference
THE FASTEST GROWING, HEALTHIEST, HIGHEST QUALITY ITALIAN SPECIALTY FOODS BRAND IN THE HISTORY OF SOUTH CAROLINA. WITH A STRONG, DEFINITIVE INFLUENCE FROM NAPLES, ITALY AND NEW HAVEN, CONNECTICUT — APASTIOLI ADDS AN EXTRA LAYER OF AUTHENTICITY TO THE MAGICAL AND UNDENIABLE, CULTURAL CHARM OF CHARLESTON, SOUTH CAROLINA.
A Heartfelt Thank You & A Promise for the Future
We don’t love that we’ve had to temporarily pause production at Apastioli, but what we do love is the unwavering support we’ve received from all of you. To our loyal customers, our brand ambassadors, and especially the incredible staff at Piggly Wiggly who gave us the opportunity of a lifetime—thank you. Your belief in us has been the driving force behind this journey, and we are eternally grateful.
This isn’t a goodbye—it’s a pause as we take the next big step forward. Apastioli Farms is officially in the works, and we are doing everything in our power to bring it to life as soon as possible. When we return, we’ll be stronger, more self-sufficient, and ready to bring you even better, fresher products straight from the source.
We ask for just a little more patience as we navigate this transition, and we promise—the best is yet to come. Thank you for standing with us. Please be sure to keep following our social media pages as we make this HUGE transition in an altruistic effort to help South Carolina become a leader in safe/healthy food manufacturing, agritourism, and technology. We’d also appreciate spreading the good news about what’s to come!
With gratitude,
The Apastioli Team
Are You Health Conscious?
Are you afraid to eat spaghetti with tomato sauce because of your acid reflux or indigestion but you really love Italian Food?
Well, Apastioli may be able to give you a solution to that problem.
Chef Giuseppe, after gallbladder surgery was told that he would never be able to eat any kind of red sauce ever again! Then the doctor took a look at the ingredients and tried some for themselves, told some other food science professionals and they all agree that Apastioli was NOT ONLY the best tasting sauce they’ve ever had but also the HEALTHIEST sauce on the market. At that time, Apastioli only had one product—the Classic Italian Red Sauce. As Giuseppe began creating more products, he wanted to keep following this trend of more healthy living as the doctor suggested. Therefore, all 10 Apastioli products are all natural, handmade, fresh, slow cooked with low sodium, no cholesterol, they’re low calorie, gluten free and non-GMO! What more can you want from a product’s quality? Cheaper probably right? Well, they’re not the cheapest but these products will ABSOLUTELY change the way you feel about store-bought Italian food. This is where tradition meets innovation and truly BRINGS OUT THE ITALIAN.
“At Premier Medical, we understand how challenging it can be for individuals with acid reflux or indigestion to enjoy their favorite meals. That's why we recommend Apastioli products; they're crafted with carefully selected ingredients that not only satisfy your craving for pasta dishes but also promote digestive comfort. It's possible to indulge in flavor while prioritizing your health."
— Dr. Karey Breen, Premier Medical
ENDORSED BY CHEF CHELSEA GEISELMANN WINNER OF OUTCHEF’D ON THE FOOD NETWORK
With 25 more products on the way!
Like these little beauties here…
Buy any APASTIOLI products at a Piggly Wiggly and take a pic. Tag @apastioli on social media and receive a PROMO CODE for 50% off anything on APASTIOLI.COM
Recipes
Tap the + for instructions how to make Eggplant Parmigiana & Homemade Meatballs.
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Crack eggs and whisk thoroughly. Pour Progresso Italian Breadcrumbs onto a plate. Peel and cut eggplant into slices. Heat frying pan on medium with Olive Oil covering surface. Egg and batter Eggplant and fry until golden - dark brown. Cover fried Eggplant with fresh mozzarella, a tbsp of Ricotta (pronounced ri -gaut) and sprinkle with Parmigiana. Bake for 10 minutes at 375 degrees. Place on a hard roll. Smother in Apastioli Classic Italian Red Sauce. Enjoy.
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Take 1 lb of ground turkey and place in a bowl. Add two eggs, 2 heaping tbsp of minced garlic, salt, pepper, about 1-2 cups of Progresso Italian Breadcrumbs, 1-2 cups of Parmigiana. Mix thoroughly and roll the turkey into balls. Cook in frying pan with olive oil for about 15 minutes until all sides are crispy and dark brow in color. Douse in Apastioli Classic Italian Red Sauce and serve!
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Place your favorite Italian Sweet and/or Hot Sausage, and Country Boneless Ribs into a sauce pan on low - medium heat with a light covering of olive oil and 3 heaping tbsp of minced or fresh garlic. Once the meat is browned pour two jars of Apastioli Classic Italian Red Sauce into the pot and cook for 1-2 hours on low heat.
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New Haven style pizza, famously known for its thin, crisp crust with a slightly charred and chewy texture, is a regional specialty from New Haven, Connecticut. The key to making this pizza crust lies in using high-quality ingredients and a specific baking technique. Here's a recipe to make New Haven style pizza crust at home:
Ingredients:
Note: This recipe makes enough dough for two 12-inch pizzas.
3 1/2 cups bread flour (or all-purpose flour) -
1 1/2 cups lukewarm water -
1 packet (2 1/4 teaspoons) active dry yeast -
2 teaspoons salt -
2 tablespoons olive oil - Cornmeal or semolina flour (for dusting)
**Instructions:**
1. **Prepare the Dough:** a. In a small bowl, combine the lukewarm water and yeast. Let it sit for about 5-10 minutes until foamy. b. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. c. Add the yeast mixture and olive oil to the flour mixture. Mix until a dough forms. d. Knead the dough by hand on a lightly floured surface for about 8-10 minutes, or knead with the dough hook attachment for 5-7 minutes until the dough is smooth and elastic. e. Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat the dough with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until it doubles in size.
2. **Preheat the Oven:** a. Place a pizza stone or baking steel on the lowest rack of your oven. Preheat the oven to its highest temperature (usually around 500-550°F or as high as your oven will go) for at least 30-60 minutes before baking the pizza.
3. **Shape the Pizza Crust:** a. Divide the risen dough into two equal portions. On a lightly floured surface, shape each portion of dough into a ball.
b. Working with one ball of dough at a time, flatten and stretch the dough into a thin round or oval shape, about 12 inches in diameter. Use your hands or a rolling pin to achieve the desired thinness.
c. Transfer the shaped dough to a pizza peel or a floured pizza peel (or the back of a baking sheet) dusted with cornmeal or semolina flour. This will prevent the dough from sticking and help slide it onto the hot pizza stone or baking steel. 4. **Bake the Pizza:** a. Once the oven is preheated, carefully slide the shaped pizza dough onto the preheated pizza stone or baking steel in the oven.
b. Bake for about 8-10 minutes, or until the crust is golden brown with charred spots and the cheese is bubbly and melted.
5. **Finish and Serve:** a. Remove the pizza from the oven using the pizza peel or a large spatula.
b. Let the pizza cool slightly before slicing. Serve hot and enjoy your homemade New Haven style pizza! Feel free to top your New Haven style pizza with classic toppings such as pepperoni, sausage, meatballs, mushrooms, Ricotta (ri-gaut), or get creative with your favorite toppings! The key is to keep the toppings light to allow the crust to shine.