Our Story
From Little Italy to Your Grocery
Stefano Faita and Michele Forgione sure have a lot in common. They are both sons of Italian immigrants, both outgoing, and they both share a love of cooking. And they also share a simple, yet meaningful mission: feed people well with good food. Whether in the kitchen of one of their four restaurants or at home with friends and family, it all starts with premium ingredients—simple and good ingredients.
In Stefano’s home, cooking is a family affair. As a child, he learned the basics from his nonna, Angela and mom, Elena. Later, he taught at the Mezza Luna culinary school, which was founded by his mother and is located right next door to the iconic family store, Quincaillerie Dante, in Montreal’s Little Italy. For the Faita family, cooking is a way of life and a way of bringing people together, where everybody can get stuck in.
So, it’s no surprise that every fall, the mother-son duo team up to share their tomato canning expertise at the Jean-Talon Market. In fact, it was here, elbow deep in pomodoro, that the idea of creating a grocery store line of ready-to-eat tomato sauces came to life. Sauces just like the ones they make at home.
Authentic, traditional, Italian tomato sauces without artificial flavours were pretty hard to come by on grocery store shelves. It was clear: something had to be done, and they would be the ones doing it! Stefano and Michele set out on a quest to recreate the sauces of their childhoods; those lovingly slow-cooked sauces prepared by their moms and served for everyone at the table to enjoy. The result? Sauces made in Canada, from real Italian tomatoes ripened under the sun of Campania in the San Marzano region. Made without preservatives, added water or sugar, and with extra virgin olive oil, each jar is quite simply a testament to simplicity, authenticity and quality.
A few delicious mouthfuls were all it took to turn Stefano sauces into an overnight success. A fantastic adventure had begun, much to our delight and to the delight of our foodie fans around the country.
Since then, we have diversified and now produce Stefano pasta, soups, frozen pizza, meatballs, sausages, olive oil, vinegar, gelato and more. Each product is still (and always will be) developed with care, precision, and the same unwavering commitment to bring you generous, authentic and accessible food. Just like having nonna on standby in your kitchen!
Our range of products is growing and making its way across the country, but our mission at heart remains the same: to make your life easier with premium quality foods. With love and passion, we keep bringing a piece of Little Italy into your homes, because feeding people with good food is what we do best.
Buon appetito!
Stefano Faita
A leading figure on Quebec’s culinary scene, Stefano Faita embodies the love of Italian cooking in all its simplicity, authenticity, and warmth.
From a young age, Stefano helped his grandparents at Montreal’s Jean-Talon Market in Little Italy, selling vegetables—a place where he developed a deep connection to fresh produce and a strong sense of community. Guided by his mother, who passionately passed down the secrets of Italian culinary traditions, he later joined her in teaching the fundamentals of Italian cooking at Mezza Luna cooking school.
Stefano first gained public attention on television, appearing in several cooking shows, including three years as the host of In the Kitchen on CBC. Since then, he has captured the hearts of viewers as co-host of MasterChef Québec and MasterChef Junior on TVA. His life as a chef, entrepreneur, and family man is also featured in the documentary series Stefano, airing on TVA+, Vrai and Zeste.
Author of several cookbooks, Stefano is driven by deeply rooted values inspired by his mother and grandmother—respect for tradition, generosity at the table, and a love of good ingredients. His cooking reflects who he is: simple, approachable, family-oriented, and full of heart.
Beyond the kitchen, Stefano is actively involved in his community. He has long served as a spokesperson and ambassador for Moisson Montréal, Canada’s largest food bank, supporting food security initiatives.
For Stefano, cooking is above all about sharing, friendship, and family.
Michele Forgione
A talented chef with an impressive background, Michele Forgione embodies the richness, precision, and authenticity of Italian gastronomy.
In 2011, as head chef at Osteria Venti in Old Montreal, he caught the attention of the city’s culinary scene. Even then, Michele stood out for his encyclopedic mastery of regional Italian cuisine—a passion he continues to deepen through both technical rigor and a profound respect for tradition.
His reputation quickly spread beyond borders. While teaching at Villa Tempestri in Tuscany, he shared his expertise with infectious enthusiasm. Named one of The Montreal Gazette’s 10 most influential next-generation chefs, he also won the silver medal at the Canadian Culinary Championships.
Never one to stop learning, Michele went on to study food science at Harvard University, solidifying his status as both an intellectual and creative chef.
An engaged writer and communicator, he co-authored Montrealissimo (Éditions de l’Homme), a heartfelt tribute to Italo-Montreal culinary culture, and hosted the Mangia Québec series on TLN, where he explored local flavours with the soul of a true enthusiast.
Known for his rigor, perfectionism, and constant pursuit of authenticity, Michele Forgione is an artisan of flavour, a teacher, and a creator. Every dish he crafts reflects the depth of his Italian roots and the precision of a chef for whom every detail matters.
In 2013, Stefano and Michele opened their first restaurant, Impasto. It was soon followed by Pizzeria Gema, Chez Tousignant, and Vesta. In 2017, their line of tomato sauces made its debut on grocery store shelves.
