Figaretti’s story began in the early 1940s when Anna and Guiseppe Figaretti, along with their five sons—Jaccamo (Jack), Michael (Mike), Anthony (Tony), and Frank (Chi-Chi)—started a family tradition that would grow into both a beloved sauce brand and restaurant. In 1944, Anna began canning and selling her homemade spaghetti sauce to neighbors, and by 1949 the family opened the Figaretti Brothers Restaurant in Wheeling, West Virginia, which has remained family-owned ever since. The business has always been rooted in authenticity, freshness, and a love of Italian cuisine, carrying on traditions that began in their own kitchen. Today, both the sauce and restaurant highlight a dedication to homemade recipes, fine wine, and creating memorable experiences, with Figaretti’s Restaurant offering more than 40 varieties of wine and a knowledgeable staff committed to serving guests like family.
Figaretti's Sauce