Traditional Italian sauces start in a New Hampshire field

Aug 24, 2015 454

By Lisa Zwirn

David and Michelle Valicenti's business started with a bumper crop of tomatoes that David turned into sauce. His family, originally from Italy's Basilicata region ("the arch of the foot," he says), calls it red gravy. "We went to a local fair and sold out in two weekends," he says.

Today, the seven-year-old Valicenti Organico makes three sauces, an arugula pesto, and more than two dozen varieties of pasta, which the company sells at more than 20 Massachusetts farmers' markets. What makes the business different from others is that the Valicentis grow almost all of the vegetables, greens, and herbs in their products.

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