Baton Rouge-based D’Agostino Italian Specialties, known for its air-dried hand-made pasta, has been acquired by L.H. Hayward & Co, the nearly century-old New Orleans company that packages Camelia Brand red beans, peas and lentils.
The deal closed in late September for an undisclosed price. But L.H. Hayward’s fourth-generation owner and CEO Vince Hayward says D’Agostino’s will remain intact as a wholly-owned entity and will continue to make its pasta and small-batch sauces at the Drusilla Shopping Center, where D’Agostino’s has its manufacturing facility and a retail storefront.
Existing employees will transition to L.H. Hayward.
L.H. Hayward, the largest red beans company in the U.S., bought the company from Charlie D’Agostino and his partners—son, Robert D’Agostino, and Daniel Thompson—who had acquired it in 2013 from its longtime owners, the Fresina family. In 2015, the D’Agostinos and Thompson changed the company name from Fresina Pasta Co. to D’Agostino’s Italian Specialties.
“It’s a great story and a great brand and the idea of combining the family element, the history with the Fresina family, it’s something I can be proud of and attach my name to,” Hayward says. “Those are things that align with our core values as an organization.”
Hayward says he initiated conversations with the D’Agostinos several months ago, after hearing the company might be for sale.
Charlie D’Agostino, who retired in 2018 after 30 years running LSU’s Innovation Park, says the deal made sense for them.
“We’re excited about a food professional keeping the brand and high-quality product available to our customer base of fine restaurants and grocers,” D’Agostino says. “They have access to greater markets and experience in the food business.”
Hayward says his company, which has been focused on expanding its portfolio in recent years, plans to expand D’Agostino’s in restaurants and supermarkets throughout Baton Rouge and New Orleans and, potentially, beyond. He also plans to grow D’Agostino’s online business, which sells gift-boxes of D’Agostino’s pasta, as well as imported olive oils and specialty vinegar.
“Not many people know that Louisiana has this strong history of making authentic Italian pasta, Hayward says. “But it’s a part of our culinary tradition and I think that is fun.”
