The Pantry
Small batches. Made fresh. Direct to your kitchen.
around the table
Marie Pizzio's gravy goes with many different dishes. Here's how our family uses it.
Sunday gravy
Warm a jar low and slow, add your meat, and let the pot go all afternoon.
Simmered with chicken
Grandma Pizzio's chicken legs in sauce. Low and slow.
Meatballs & gravy
Brown them, drop them in, let the pot do the rest.
Ribs & gravy
Ribs & gravy, simmered in Pizzio's gravy and served over penne.
Her Story
It was 1937. Marie & Dominick Pizzio had been married in Burlington, New Jersey, and the gravy recipe handed down from her grandmother (Nonna Agunste) was perfected. Served hot every Thursday, every Sunday, and every Holiday. Without fail.
Finally, our family's recipe is yours to enjoy.
The Difference
Other brands sell sauce that requires additional seasoning to make it pass the taste test. Our gravy is perfectly seasoned ready for added protein, or by itself. The same recipe that predates World War II, now available direct to your kitchen.
Other sauces include excess oils or added preservatives. Our gravy is cooked and filled the old-fashioned way.
Made in Clovis California with the patience East Coast Italians demanded. The first proper gravy jarred this side of the country.
Mangia like the Italians do. Leave the modern distractions behind.
what's cooking
A new recipe most days, each one built on a single jar of gravy.
Join the Family
A new recipe every week, family stories, and first word on new batches.
