Most jarred sauces are built for speed. Della Rocca Marinara Sauce is built for flavor. Italian plum tomatoes, cold-pressed olive oil, fresh garlic and hand-torn basil, simmered in small batches the way they have been since 1894. No preservatives, no fillers, no shortcuts.
Four generations have stirred this pot, and not one of them changed the recipe. From Great-Grandma Anna’s Brooklyn kitchen in 1894 to Parmesan Pete’s trattoria today, it’s the same sauce, the same standards and the same family behind every jar.
Great-Grandma Anna brought the recipe over from Italy and stirred her first pot on a coal stove in New York. She passed it to her daughter. Her daughter passed it to hers. Four generations later, the same sauce simmers every day at Parmesan Pete’s, the Southwest Florida trattoria where regulars have been asking, “Can I take a jar home?” for years.
Della Rocca Marinara isn’t a brand that invented a backstory. It’s a backstory that finally became a brand — same recipe, same standards, same family.
What goes in the jar is exactly what goes in the pot at the restaurant: Italian plum tomatoes, cold-pressed olive oil, fresh garlic and hand-torn basil. That’s it. No preservatives, no added colors, no gum thickeners, just small-batch sauce made the way it’s been made for over 130 years.
The result is a marinara that tastes like somebody’s grandmother actually made it. Because somebody’s grandmother actually did.
Serve it over pasta. Spoon it over chicken parm. Ladle it onto pizza. Set it out for dipping. Della Rocca Marinara is the rare jar that earns a permanent spot on the shelf — at home, and in your store.
"*" indicates required fields
