Inspired in Italy.
BORN in a college kitchen.
Squizito’s was born not in a boardroom, but around a wobbly kitchen table in a rented college house in Fairfield, Connecticut. It started with four girls, a semester abroad, and a craving that wouldn’t quit.
Jackie had just come back from Italy with her roommates, Gianna, Bella, and Sophia. The trip had changed them. Not just the sights and cities, but the flavor of it all. The late-night pasta in Rome. The nonna who served eggplant parm in Tuscany like it was religion. The olive oil that tasted like sunshine.
Back in Connecticut, they swore they’d keep the magic alive. They’d cook like they did in Florence. They’d gather. They’d recreate those slow, flavor-packed dinners.
But then… reality happened.
Classes. Part-time jobs. One too many Thursday night happy hours. And always, always, that half-used jar of sauce in the fridge. The one with the crusty lid and questionable smell. “We just opened this,” someone would say. Then toss it. Again.
Jackie knew there had to be a better way.
She didn’t want to compromise. She wanted real Italian flavor—but in a way that fit real life. Something you could grab, squeeze, and elevate anything—from a microwaved meatball to a midnight pizza. So she called her family, pulled out the recipes, and started testing. What came out was Squizito: a rich, small-batch marinara made with sweet tomatoes and Italian olive oil, packed in a modern squeeze bottle for zero waste and maximum inspiration.
Today, Squizito isn’t just a sauce. It’s a squeeze of joy. A shortcut to a memory. A taste of Italy—without the crusty jar.
Because sometimes, the best food ideas don’t come from chefs.
They come from hungry girls with good taste and too much homework.
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