Our farmstand in Lyndonville is open EVERYDAY 10am-5pm. Check out our December Market Schedule for all your holiday pasta needs!

About Trenchers

We are a husband and wife team, Giacomo and Jenny Vascotto! We met in a tiny town in Italy learning to butcher where our passion for food brought us together. Our beliefs brought us together but our two very different backgrounds allowed us to partner to merge traditional Italian techniques passed down for generations with top restaurant skills. And after spending years in top restaurants around the globe, our passion for food sprouted into a desire to learn about all aspects of the struggles facing our current food system. We saw some of the big struggles…

  • Fewer and fewer people know where the items on their table are coming from
  • Farmers struggle with the impossible task of competing with the BIG retailers
  • Chefs are not stepping up to the role as advocates of a better food system

So we began to make a plan towards making the change we wanted to see. Changing our food systems starts from the ground up and we are happy to be able to get our hands dirty in order to create nutrient rich and environmentally responsible farm and hand-crafted Italian specialties.

We decided that WE could be part of the solution by building a bridge between our soil and our bellies...

The Trenchers Farm 

We believe that the greatest meals start from the ground up

We strive to nurture our land with regenerative, sustainable, soil first practices in order to grow the most nutrient rich, delicious ingredients and respectfully raise our animals. How our food is grown matters, it should nourish our bodies and communities!  

While it was necessary to till to break ground in our fields, our system is designed to not disrupt the soil whenever possible. We never spray pesticides, even organic ones. Instead we use nature to help us. We are using an integrated pest management system through the use of inter planting of our vegetables and a crop rotation as well as building habitats for native insect and animal species! We also build native pollinator habitats and grow flowers and plants in order to always have flowers for our pollinator friends year round!


The Trenchers Kitchen

Pasta and sauces that highlight tradition and sustainability

Chef Jenny cutting in the kitchen  

We create our pastas and sauces by blending sustainable agriculture with Italian traditions. We believe in delicious, nutritious pasta that not only will transport you to Italy but also support small regenerative farmers. We make our pastas with a signature blends of heritage 00 flour and local wheat to create flavorful and nutritious products. This means our pastas are healthier and have higher nutrient content than standard pastas as well as being incredibly flavorful. We partner with NEK grains in Waterford VT for delicious, locally grown, fresh milled wheat that we use in our pasta blend as well as all of our baked goods. Our 00 flour (traditional pasta flour), is the other part of our pasta blend. This delicious flour comes from Barton Springs Mill in Austin, TX, grown by local organic Texas farmers. 

 Our eggs come from our flock of 200 heritage breed hens. We feed our girls (and 2 roosters Estuardo & Flaka) organic feed that is soy free as well as many of our kitchen and farm scraps. We managed our hens in a rotational pasture system maximizing their time to scratch and peck doing what chickens do best! Our hens give us nutrient rich, delicious, deep orange eggs that we use in all of our pastas, baked goods and desserts. 

The majority of vegetables used in our kitchen are grown on our own farm, but we can't grow it all! We source other delicious vegetables from small farmers in the Northeast Kingdom. We love our local farmers!

Milk and Cheese are very important to our kitchen. Sweet Rowen Farmstead in Albany, VT produces rich and delicious grass fed milk that we use for our sauces. We also love their farmers cheese, cheese curd, feta and more for our fillings and take and bakes. Maple Brook Farm creates delicious local ricotta, that we proudly use. We love featuring other cheese makers like Mt. Mansfield Creamery, Jasper Hill, and others! 

There are some ingredients that we could not cook without and are not made in Vermont. We pride ourselves in working with small producers who create or grow items sustainably and deliciously!

Our olive oils come from organic producers in Italy or Spain. We proudly work with 2 balsamic makers in Modena. Giuseppe Giusti is the oldest balsamic maker in the world and supplies us with rich traditional and intentionally made aceto balsamico. We also use pear and apple balsamic made in Italy by a childhood friend of Giacomo! Parmigiano Reggiano we source from a family run farm 15 minutes from Giacomo's family who specialize in the Vaca Rossa (red cow) heritage breed. Chocolate, Coffee, Sugar and Vanilla come to us from our friends in Ecuador. We partner with Mashpi Chocolate and Andean Imports to source beyond fair trade, sustainable farmed ingredients. 

No ingredient is too small or insignificant! We pride ourselves on transparency in all aspect of our farm and kitchen!