While working in Michelin starred restaurants around the world, founders and co-owners Jennifer and Giacomo Vascotto came to realize that there was a rift between farmers and the growing population of food conscious consumers seeking a deeper "farm-to-table" experience. Upon founding Trenchers Farmhouse, Jennifer and Giacomo chose to build a bridge between their soil and your dinner table, blending organic and sustainable Vermont agriculture with Italian traditions.
Trenchers Farmhouse is a fresh pasta producer based in the Northeast Kingdom of Vermont. Using their farm's pasture-raised eggs and organic, freshly milled Vermont grown flour, they craft a very special line of fresh pastas. They feed their chickens certified organic, soy-free feed, fresh spent grain and oyster shells to produce nutrient-rich fresh eggs. Trenchers Farmhouse grows over 60 varieties of heirloom Italian vegetables that are incorporated into pasta fillings and sauces. Their attention to details and ingredients is the reason why Trenchers Farmhouse has been awarded by Slow Food with their "Slow Food Snail of Approval" to certify Italian excellency in Vermont.
Trenchers is not a certified gluten free facility. They do, however, have a gluten free food safety plan. They have dedicated gluten free extrusion equipment, and separate days of extrusion as well as daily tests to record the gluten per part per million. In this way they can be sure that their products comply with the FDA limit of 20 ppm for a “gluten-free” claim. Their gluten free pasta blend is a proprietary blend that allows the pasta to stay “al dente” and even taste delicious cold.
