Hand crafted Italian American and classic Italian sauces.
You're too busy to cook from scratch, but why settle for less than the best.

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The great sauces of Italian cuisine come not only from Italy, but also from the Italian American neighborhoods of the late 1800's to 1920's.  

Here at Chef Nick's we bring you authentic, old-world plus new-world sauces.  We skimp on nothing, use only the best ingredients and then craft those ingredients into something very special... authentic Italian sauces.  You cannot buy anything close to our products in the supermarket.

Our Sauces:

  • Chef Nick's Mafia (Sunday) Gravy
    A rich tomato-based sauce that includes our house-made 100% grass fed beef and pastured pork Italian sausage.
  • Salsa al Pomodoro (coming December 2023)
    A traditional tomato-based sauce, kicked-up a bit with imported Calabria chili.
  • Hearty Pizza Sauce
    Our Mafia Gravy, without the Italian sausage, and "tuned" to balance well in a traditional pizza or calzone.
  • Pesto Genovese (coming December 2023)
    This is the classic "Pesto", extra virgin olive oil, a LOT of fresh basil, garlic, oregano, sea salt and a "tiny-tiny" hint of anchove.
  • Salsa Picante Italiana
    A spicy Italian cooking salsa.  It's not a dip, you put it ON finished dishes for some classically Italian "zing".
  • Salsa Verde (coming January 2024)
    Extra virgin olive oil, vinegar, anchovies, parsley, capers, cucumbers, eggs, bread crumbs, what's not to like.
  • Salsa Puttanesca  Rustica
    Vine ripe tomatoes, olives, capers, onion, anchovy, a new classic from Naples.
  • Sugo di Noci (Walnut Sauce) (coming January 2024)
    Walnuts, garlic, Parmesean cheese, and condensed milk.  Gotta try it to believe it.

Where do we begin?

  • Vine ripened tomatoes.
  • Farm fresh celery, onions, carrots, and leeks.
  • Mediterranean artichokes and olives.
  • Imported Calabrian chilis and chili paste.
  • Non-GMO red and green peppers.
  • House made 100% grass fed beef Italian sausage.
  • Carpathian walnuts.

Then what?

  • Cinquegranna family recipes that date back to the 1450's and came to the USA in 1909.
  • Hand crafted, small batches, from a small commercial kitchen by Sous Chef's dedicated to their art.
  • Every batch supervised by our Executive Chef, Nicola Vincenzo Cinquegranna.

If you want to learn more about the Cinquegranna family, just follow this link.