They want to slather the whole borough.
Bay Ridge Italian eats favorite Giacomo’s Trattoria will soon sell its signature pasta sauce in Brooklyn stores and beyond. The pizza-and-pasta joint’s marinara mavens had been sending customers home with doggie bags of the red stuff for years when they realized it would be easier to can it and put it on deli shelves.
“People were asking for it and we sold a lot of it in the restaurant in soup containers, so it got to a point where we decided we should sell it outside the restaurant,” said owner Giacomo Santangelo.
Santangelo is still ironing out details over who will sell the sauce, but he aims to stock it in markets across the country under the name “Giacomo’s Tomato Sauce” by this time next year. For now, the only place to get pick up a bottle is the Third Avenue restaurant, where it’s been a hit so far — Santangelo sold more than 100 jars since they started offering it on Oct. 20, he said.
Locals relish the pasta relish, one patron said.
“I love the sauce,” said Bernie Loschen, who comes to Giacomo’s trattoria once a month with his wife Betty. “I haven’t had the jarred sauce yet, but I’ve had it a lot at the restaurant.”
The topping’s authenticity elevates its above the supermarket brands, Santangelo said.
“It’s a family recipe that started back in the days when my father had the pizzeria,” he said. “We’ve had it since 1962. People will want it because it’s 100 percent natural, authentic, home-made pasta sauce.”
But you may have to go elsewhere for your “Sunday sauce” — Santangelo isn’t selling the meaty sauce some Italian-Americans call “gravy” and others refer to as “ragu,” he said.
Giacomo’s isn’t the first Brooklyn eatery to go commercial with it’s condiment either — Marine Park mainstay Michael’s of Brooklyn started jarring and selling it’s sauce last year.
