Tradition in every drop.
One crop batch Italian sauces and a forthcoming library of cookbooks, crafted from a lifetime at the stove and a New Jersey grandmother's kitchen.
cooked slowly, always consistant
From thirty years at the stove.
INGRASSELINO® — the family name.
The Signature Collection
Seven sauces — each a thirty-year recipe, bottled in heavy glass and shipped from the chef's own kitchen.
From the Old Country
The same sun that ripens tomatoes on stone-walled hillsides warms every batch that bears the INGRASSELINO® name.
The Farmstead
Stone, vine, and terracotta
The Harvest
Plum tomatoes at peak ripeness
From his grandmother's kitchen to your table.
Chef Peter Ingrasselino's earliest memory is standing beside his grandmother at her New Jersey stove, learning to fold tomato into olive oil with patience. From dishwasher at fourteen to Executive Chef abroad, he spent thirty years carrying that lesson through seventeen world cuisines — and back to the same Italian table.
Today, every jar of INGRASSELINO® is a thirty-year recipe, made slowly, the Old World way.
Where Time Does the Cooking
In the Old World, flavor is aged like wine and cheese — slowly, in stone, with reverence for what time can create.
The Cheese Cave
Wheels of aged tradition
The Storehouse
Barrels, bottles, and bounty
Thirty-one volumes of culinary heritage.
The forthcoming Food of Culture series chronicles Chef Peter's travels through seventeen cuisines and a lifetime of recipes — from World of Sauces to World of Pizza to Waters of the World. Thirty-one volumes, the same patient hand.
Preview the Library