Every year, they say it’s the world’s largest bowl of pasta. Delicious, but hard work for the chefs!
“You have 80 to 100 gallons of the sauce, gravy, sugo. A thousand pounds of the pasta. There’s many other ingredients that goes into this dish. It’s a very ornate chore, and a labor of passion and love,” said Peter Gilberti, president of the Italian-American St. Joseph Society.
The chefs worked on the meal for nearly eight hours, and the line to devour it stretched out the door.
The Italian-American St. Joseph’s parade is Saturday night, March 22, through downtown New Orleans, and starting at 6 p.m.
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