If you hit the “Shop Now” tab on our navigation bar, you may have noticed that our frozen ‘za isn’t the only new kid on the block around here. Earlier this month, we launched an Italifornia® Pasta Night Bundle with our good friends at Ciao Pappy and Atelier Saucier – two LA-based brands that share our commitment to crafting exceptional products with integrity.
Featuring Ciao Pappy’s Marinara Classico, a custom rendition of Atelier Saucier’s Parasol Stripe Napkin, and our campanelle, the bundle channels the spirit of slow Italian suppers with the casual ease of California living.
In other words, we want to make it really easy for all our pasta heads to get their fix this fall.
Today, we’re stoked to have Ciao Pappy founder Francesca Pittaluga spilling the sauce with us in our first Pasta People Q&A of the season. Francesca introduced Ciao Pappy in 2021, translating her Italian-American heritage into a pantry staple with serious soul. Named for her father (Pappy), who immigrated from Italy, Ciao Pappy is the embodiment of his cardinal rules for making an incredible meal: use only a handful of fresh, high-quality ingredients sourced from as close to home as possible.
It goes without saying, we’re big fans of Pappy’s rules, and how they show up in Francesca’s products. So, of course, we had to know more about her pasta heritage and the secret sauce that makes Ciao Pappy so special.
Ciao Pappy was inspired by your upbringing in an Italian-American household where sharing meals was a daily practice. What was a typical pasta night like for you when you were growing up? And what was Pappy making?
My dad (aka Pappy) always had a pot of something delicious simmering on the stove, but as a busy family, pasta was our go-to dinner. Sometimes it was as simple as butter and sage, and other nights it was a bolognese or marinara that had been simmering for hours. He cooked with the seasons and loved experimenting with different regions of Italy. There was even a phase where he was obsessed with Sicilian flavors, adding olives and anchovies to just about everything. And of course, risotto made frequent appearances at our table, with saffron, mushrooms, and asparagus being the family favorites.
Your Pappy was born in Italy and his kitchen rules fueled your approach with Ciao Pappy’s sauces that are crafted with local, fresh and high-quality ingredients. What other kitchen rules did your Pappy pass on to you?
Above all, don’t overcomplicate things. With good, quality ingredients, you don’t need much else. We are fortunate in California to have access to incredible farms and produce year-round, so with fresh, seasonal ingredients and good olive oil or a high-quality butter, you’re set in the kitchen. Other gems he’s passed on… Pasta water: save it, use it, respect it. And doesn’t hurt to have a glass of wine next to you in the kitchen.
Walk us through your “Shift Notes.” What’s a day-in-the-life like for you?
With our first baby on the way, my days feel extra focused. I usually start the morning with coffee and a few emails before squeezing in a workout or a walk with our dog. Mornings are dedicated to sales and financials, mid-day is when I connect with our contractors and map out upcoming projects, and evenings are for admin work and prepping for the next day.
After work (and if my pregnancy feet can stand it), I reset by cooking with my husband, Matt, or taking Jackson (our dog) for another neighborhood walk to clear my head. Once dinner is over, I’ll dive back into emails and line things up for the next morning. And as any founder knows, there are really no true days off. Weekends are often filled with events, marketing planning, grant applications, and fundraising outreach.
No two days are the same, and there's a lot of juggling involved, but it keeps things exciting!
What album is playing when you’re in the kitchen? What album would your Pappy play?
When I’m cooking solo, it’s usually Carla Bruni; she can make even chopping onions feel romantic. When Matt and I cook together, we put on JohnnySwim for the cozy, romantic vibes (we even had a few of their songs at our wedding). If Pappy were in charge of the playlist, though, it would be all jazz or something old school from his era.
We always ask our Pasta People to share their go-to pasta dish. What comes to mind for you?
I have a soft spot for a good Bolognese in the cooler months, especially with Flour + Water’s campanelle; it just catches the sauce perfectly. My lazy hack? Using our Alla Pappy sauce as a base saves time, yet it still tastes like I spent hours simmering.
In the summer, it’s all about pesto. I wait all year for basil season because it takes me right back to summers in Italy with my family. And truthfully, when pesto’s in the fridge, it goes on everything; pasta, sandwiches, eggs, you name it.
