The best Italian home cooks will tell you that the secret to a traditional marinara is to keep it simple and let the ingredients do the talking. Inspired by her Italian father, Andrea (affectionately known as “Pappy”), Francesca revamped a beloved family favorite to create a jarred marinara sauce that tastes authentically homemade.
Fusing Pappy’s old-world roots with West Coast natural abundance, Francesca perfected a recipe of a few uncomplicated essentials, leading with vine-ripened tomatoes instead of pastes or purées. Ciao Pappy uses only the finest and freshest produce—all grown in California—to create a marinara sauce that is light, balanced, and flavorful.
All three varieties of marinara are vegan, non-GMO, and have no added sugar, making them versatile pantry staples and ideal partners for pizzas or pastas. And the winsome Ciao Pappy label, sporting a playful doodle of Pappy, is immediately recognizable on the shelf, celebrating a story of family and legacy.
Recently, we caught up with Francesca to learn more about her journey and hear her advice for fellow entrepreneurs.
1. Why did you start Ciao Pappy?
I started Ciao Pappy to honor my Italian roots and the deep connection I’ve always had with my dad through food. He moved back to Italy 15 years ago, and sharing recipes—especially his sauce—became a way for us to stay connected across 3,000 miles. Pappy was legendary among friends and family for his homemade meals, and people were always asking for his sauce.
Once we began jarring and selling it, I quickly saw a real need to elevate the pasta sauce aisle. I combined my background in luxury fashion marketing with my love for Italian culture to bring chef-driven quality, unexpected flavors, and a fresh West Coast spirit to a dated category.
2. What obstacles did you face along the way?
There’s a great saying by Henry Kissinger, “Each success only buys an admission ticket to a more difficult problem.” Launching a food brand is not for the faint of heart, and in some ways, going into it naïvely worked in my favor. I approached each hurdle as an opportunity to grow. From rising ingredient costs to navigating distribution and managing cash flow as a small business founder, you're constantly adapting. The biggest challenge is learning to be comfortable with nonstop problem-solving—it never really stops, but you get better and faster at it.
3. What lessons do you have for other entrepreneurs?
Don’t wait for total perfection to take action, you will always be evolving. Strive for momentum and celebrate every step you make. Build your local community first, ask for help often, and don’t be afraid to make mistakes. People connect with authenticity, so lead with your story and values.
4. What’s on the horizon for Ciao Pappy?
We’re expanding across California and preparing to launch our newest flavor: Mezcal Marinara. It’s bold, smoky, and unlike anything else in the category. Long term, we’re building toward a full pantry line of Italian American staples with a West Coast twist.
5. How do you keep work/life balance? What drives/inspires you?
Balance is a moving target when you’re growing a startup, but time with my husband, our dog Jackson, and getting outside helps me reset. We are preparing to welcome our first baby, so the importance of efficiency has become more important than ever. I’m driven by the idea of building something meaningful and lasting—and by knowing this brand is creating space for new stories, flavors, and faces in a traditionally old-school category.
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