Trattoria Anna

Homemade tradition from Tuscany — the Trattoria Anna label

Behind the name Trattoria Anna is the Ligurian family business La Gallinara, based in Leca d'Albenga — a place that has counted among the most productive vegetable gardens in Liguria for centuries. The company has built an independent Tuscan product line under the Trattoria Anna label, which is rooted in Castellina Marittima, a small hillside town in the province of Pisa. The name says it all: it refers to the warmth and down-to-earth nature of a genuine Italian trattoria, to cuisine made by mothers and grandmothers, to recipes that were never written down but passed on from generation to generation.

La Gallinara is one of the best-known houses in Liguria for traditional pasta sauces, creams, and pestos. The factory covers around 2,000 square meters and produces over 500,000 jars annually — using modern equipment, but according to traditional recipes. Today, the products are available in numerous European countries, including Germany, France, Spain, and Norway.

Recipes that are not written down

The product philosophy behind Trattoria Anna can be summarized in one sentence: sauces should taste the way grandmother cooked them. That sounds like a cliché, but here it is a craft concept. The recipes of the line are passed on orally — no standardized formulas, but living tradition that reacts to the quality of the ingredients available at the time. You will look in vain for preservatives in the jars; the shelf life is created solely through gentle processing and covering the surface with olive oil after opening.

This is not a marketing promise, but a practical tip: the sauces are concentrated, dense, and intense — loosened with a dash of olive oil or some pasta water on pasta, they unfold their full weight. They work just as well as a spread, dip, or seasoning element in vegetable dishes.

Tuscan depth in the glass — from wild boar to arugula

The assortment that Trattoria Anna gathers under this label reflects the cuisine of the Tuscan hills between Pisa and the Maremma: a Ragù di Cinghiale made from wild boar — not an exotic item in this area, but a cornerstone of cucina povera — stands alongside a Ragù alla Toscana, a classic meat sauce modeled on regional Sunday cooking. In addition, there is a spicy Salsa Diavolo, a Salsa Piccante, a nutty Salsa di Noci, a Pesto Rosso based on tomatoes and dried peppers, as well as creams made from arugula and green olives. Anyone who opens a jar has the basis for a full meal in their hand — without compromising on what is considered good cuisine in this region.