SINCE 1923

On 7 September 1923, just a few days before her 19th birthday, Louise Savarese married Anthony T. Socci so she could go to the movies without a chaperone.

The youngest of five, Louise was anxious to get married and start a family of her own. Anthony, an only child who arrived in America as an Italian immigrant on

Ellis Island when he was just seven years old, wanted a big family, too.

Side by side for 70 years, with six children, 10 grandchildren, and a gaggle of

great-grandkids, Anthony and Louise shared everything – especially their love

of cooking for family and friends.

In Auburn, New York, a little town nestled in the picturesque Finger Lakes Region, Anthony and Louise reveled in cooking for family gatherings on Sundays, for holidays – or whenever anyone was hungry. Their children and grandchildren, most of whom lived close by, often came over after church to enjoy homemade meatballs and sauce, and bread from a local Italian bakery.

Anthony and Louise used only the freshest ingredients in their pasta sauce, and squabbled over the consistency as they stirred it – he liked it thin; she liked it thick. Ultimately, they created a sauce they could agree upon, and passed along a handwritten recipe at the insistence of their children.

Just as Anthony and Louise discovered a long-lasting recipe for their marriage of seven decades that created a home filled with love, laughter, and plenty of enthusiastic, animated discussions, Socci Sauce lives on today in what is truly

the perfect marriage of olde worlde ingredients.

The cucina, no matter how big or small, is the heart of any Italian home. Anthony and Louise had a modest kitchen that drew family and friends into it as much for the wonderful aromas of whatever was cooking on the stove, as for the conversations around the table.

Today, this tradition continues in our own cucina, where there is always something simmering on the stove, a bottle of chianti to share with friends, and lots of enthusiastic, animated discussions.

Hey, we’re Italian, capiche?

Our family tradition of enjoying a homemade meal together continues today.

Anthony R. Socci, “Tony” (my dad) has been making his parents’ pasta sauce and meatballs to share with family and friends for many years. As members of the

St. John Neumann Guitar Choir in Lilburn, Georgia, Dad and I began bringing sauce

and meatballs, along with my grandfather’s award-winning eggplant casserole, to choir parties. Our choir friends loved the sauce and began requesting it. They told us,

“You need to bottle this stuff! It’s that good.” And, that is how Socci Sauce found its

way into jars so we can share our family tradition with you!

We believe our sauce tastes so good because we make it for you just as my grandparents did – with only the freshest, natural ingredients, slowly simmering one pot at a time. Making small batches allows us to season our sauce to perfection so we get that delicious, robust flavor that tastes like we made it just for your family dinner, the same day you eat it.

Thanks to Albie Garcia, our Canning Expert, we jar Socci Sauce ourselves (actually,
Albie does that himself) using an old-fashioned boiling-water method. This allows us to use only lemon juice and sea salt as natural preservatives, along with heat and pressure to keep our sauce fresh in the jar for up to a year. We never use artificial ingredients, and our sauce is authentically homemade, just like Grandma and Grandpa Socci used

to make it.

We hope you enjoy eating Socci Sauce as much as we enjoy making it! Please get in touch

with us and let us know what you think. We love to hear what you poured it over or mixed in with it for your personal spin on our family favorite. (Sometimes, we eat it

right out of the pot with a crusty piece of bread, because we can’t even wait to pour

it over pasta!)

From our family to yours with love…and, as Grandma Socci used to say,

“When you eat, it goes into my stomach.”

Anthony R. Socci

Head Sauce Master

and Official Ingredient Chopper/Taste-Tester

678-491-5094

soccisauce@gmail.com

Karla M. Socci

Sauce Mistress

and Official Seasoner/Quality Control

678-699-1301

soccisauce@gmail.com

Albie Garcia

Canning Expert

and Official Web Master/CFO

770-862-7671

soccisauce@gmail.com