Noodo

Liana grew up in the kitchen, watching her Nonna make sauce the way her family had for generations: picking tomatoes and herbs by hand, seasoning by instinct, and simmering low and slow for hours. One detail always stood out—Nonna used a handheld food mill to remove the skins and seeds from the tomatoes, a technique passed down through her family in southern Italy's Campania region, to create a light, silky sauce that's easy on the stomach. Away from Nonna's table, Liana missed the flavor she grew up with and began to notice that other sauces often left her feeling heavy and uncomfortable. That contrast led her back to her roots and to a realization: it wasn't Italian food itself that weighed her down, but how the sauce was made. So she returned to the details of her Nonna's process and what made it different, starting with removing the tomato skins and seeds to create that smooth texture. From there, she evolved the recipe, creating both smooth and chunky versions that celebrate the tomato's natural texture. As a natural extension of slow, intentional cooking, she introduced grass-fed bone broth, adding richness, body, and nourishment. What began at her stove became Noodo: a modern expression of an old Italian tradition, built to nourish real families the way hers always had—with love, purpose, and an understanding of how food should make you feel. We are launching in March or April of 2026!