The family begins in Gizzeria Lido, a coastal town on Calabria's Tyrrhenian shore known for its
fiery peppers. Mary Provenzano and Joseph Trovato carried the name through Ellis Island to
Illinois; the next generation took it west by train to the Bay Area; and it came, at last, to
Arizona. What traveled intact across all of it was not a menu. It was a standard: the meats and
cheeses are the star, and there is always more than enough. It was always about more than the food. It was the
time spent with family and friends, and the sharing of real Italian cured meats and cheeses.
I was born an American but lived the Italian traditions and values. So I went back. From Rome
to the Amalfi Coast, Calabria, and Sicily, I tasted the charcuterie of every region, and I kept
coming back to the same truth: it's about the quality and the generosity of the meats and
cheeses, and the meaningful time shared around them. American charcuterie added too much and
lost the tradition that makes it truly Italian. I took my family's traditions and my own
travels and built a way to bring the real thing to your table.
Trovato means found. This is what we found.