Compliments are the best form of encouragement

Read the testimonials below to hear why everyone is talking about Vesper Bros. Foods!

To submit your own testimonial, go to our 'Connect' page and shoot us an email.


Debe - Lewes, DE

This is by far the best jarred sauce I have ever need to stand over a hot stove when company visits my beach house.
Eggplant Parmigiana and Chicken Parmigiana with your Arrabbiata Sauce is to die for!!! Thanks for making such authentic sauces!!



Your pasta sauce is, by far, the best I have ever bought. The taste and consistency are perfect. I'm so glad you produced your Grandmother's recipe. I know she would be so flattered and proud! I have told everybody about you and they will going to the Whole Foods in their cities to get it. Thank you!


James - Millsboro, DE

"We know what we think about your "Oil- Free Marinara"; it is glorious.

During the growing season, we pick Romas and Early Girl varieties from our garden to make our gravy. We blanch the fruit in ice water then in very hot, removing the skins by hand. We cut with a sharp knife then use our fingers under running water to remove every seed, lest even one make the sauce rancid. The pulp simmers from 26 to 32 hours depending on how sweet we want the end product. After the plants stop producing, it is time to buy sauce. We have tried all the Vesper Brothers gravies. The Oil-Free Marinara is our very favorite. In Rehoboth Beach,  our Meat-cutter receives Catelli Veal weekly. They cut and pound our veal cutlets. My wife, Teresa, breads and pan fries the meat, shredding the finest Parmigiano Reggiano to melt on top of it.

Your Oil-Free Marinara is our very first choice in "store-bought" sauce to top this and whatever macaroni we prepare with it. A bottle of wine and it is Cent'Anni, Buon Natale and Buona Pasqua all at once! When I was a boy, Veal Parmesan was prepared for me by my South Philadelphia Mother (Girard Estates) for my Birthday. She passed 32 years ago, but it is my Birthday again every time Teresa makes this wonderful dinner.

Teresa will not experiment with her Lasagna, but one of these days we will try Vesper Bothers on that, also. One layer is Hot Italian sausage (out of the casing of course) and the other meat layer ground sirloin (again the Meat-Cutters). She makes wonderful New York Pizza at home and we use Vesper Brother Pizza Sauce.

So your wonderful products are an important part of our kitchen and our good life and when I say Vespers after sunset, (never as frequently as I should) you brothers are sometimes mentioned.

Thank you again for your outstanding products."


John, Glen mills, PA

"As a Chef, I normally make my own sauce, and I NEVER use jarred sauces. However, being I was pressed for time, I used your sauce in a Baked Ziti I made for a social engagement. That night I must [have] had a bunch of people come up to me, telling me how fantastic it was! I still feel a little guilty, not making my own sauce, but your product really is incredible, and I would choose your sauce over any of your competitors!"


Glenn - collegeville, Pa

"Love, love love the tomato basil sauce. Best I’ve had and love the history behind it. I so appreciate the sentimentality, the history, and the honoring of a tried and true recipe. I’m a bit of a cook myself, a better baker, and before my mom passed I was able to nail down some of her recipes, so I get it. Please keep on doing what you’re doing!"