Producer

Trenchers Farmhouse is a husband-and-wife team: Giacomo & Jennifer Vascotto. After meeting and falling in love in Italy, they spent years in top restaurants
around the globe. Their passion for food developed into a desire to learn about all aspects of what they call “farm to pasta.” Rooted in Italian “al dente” traditions, Trenchers Farmhouse makes their pastas with a signature blend of Vermont-grown, organic wheat and eggs from their flock of pasture-raised, heritage-breed hens. Trenchers Farmhouse is committed to using organically grown and locally sourced products.

Rooted in Italian “al dente” traditions, Trenchers Farmhouse makes their pastas with a signature blend of Vermont-grown, organic wheat and eggs from their flock of pasture-raised, heritage-breed hens. The business is committed to using organically grown and locally sourced products. The Vascottos practice a holistic animal management plan to help raise healthy chickens, which are raised organically to produce nutritious eggs on their farm in Lyndonville. As a value-added producer, they blend these eggs with wheat grown by other Vermont farmers within 100 miles of the farm. Both Trenchers and its partner farms practice transparent, sustainable farming. Trenchers also operates a certified commercial kitchen to reduce the food miles from the hens to the kitchen. There is even an on-farm compost system to minimize food waste.