Our Story
Before It Was a Product,
It Was a Family Tradition.
More than 100 years ago, Nonna Pina created a sauce for her family in Sicily. Today, Chef Marco preserves that recipe and brings it from his family table to yours.
The Mark on Every Jar
The Sicilian Trinacria
Three legs radiating from a woman's face, crowned in wheat and framed by olives and tomatoes — the trinacria has stood for Sicily since before memory. It is the island itself, distilled into a single mark. We carry it as our seal: a quiet promise that what's in the jar hasn't strayed from where it began.
Wheat. Olives. Tomatoes. Sicily.
Where It Began
A Kitchen in Sicily
In a small Sicilian kitchen, Nonna Pina began making a sauce for her own family — slow-simmered, unhurried, and made with whatever the season gave her. It was never written down for strangers. It was written down for her children.
The Recipe's Journey
A Century, Passed by Hand
Early 1900s
Nonna Pina begins making her sauce in Sicily, for family meals — never for sale.
Following Generations
The recipe passes from hand to hand at the family table, taught by cooking together rather than by written measurements.
Chef Marco
Nonna Pina's grandson, born and raised in Sicily, learns her recipe directly at her side. He later moves to the United States, where he becomes a master chef and restaurateur in his own right — and commits to preserving her recipe exactly as it was intended.
Today
Della Nonna Pina brings that same sauce to jars, so the family table can extend beyond Sicily and beyond family — to yours.
Timeline placeholder — to be finalized with verified family history, names, locations, and dates.
"Some recipes are too important to be forgotten."
Meet Chef Marco