↓ PDP Description ↓
We team up with our friends at Rolo’s in Ridgewood, Queens on this rotating sourdough focaccia. This time around, we went classic and topped this one with crushed Jersey tomatoes and thinly sliced garlic. The perfect companion to our Ragù Bolognese and Eggplant Marinara or sidekick to a WFH lunch salad.
↓ Serve With 1 ↓
Roasted Vegetables
To round out this meal, grab whatever's in season (we love broccolini). Toss generously with olive oil, salt, and freshly ground black pepper then roast in a 400° degree oven, checking every ten minutes until the veg is tender and deep brown in spots. Finish with salt to taste.
↓ Serve With 2 ↓
Flaky Salt
Flaky sea salt is one of our favorite ways to bring out the flavor and add a little crunch to our dishes. Slightly less "salty" than finer salts, flaky sea salt (we love Maldon or Jacobsen) can be sprinkled liberally tableside before serving.
↓ Serve With 3 ↓
Parmigiano Reggiano
Who doesn't love freshly grated parm on everything? But any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.
↓ PDP Description ↓
We team up with our friends at Rolo’s in Ridgewood, Queens on this rotating sourdough focaccia. This time around, we went classic and topped this one with crushed Jersey tomatoes and thinly sliced garlic. The perfect companion to our Ragù Bolognese and Eggplant Marinara or sidekick to a WFH lunch salad.
↓ Serve With 1 ↓
Roasted Vegetables
To round out this meal, grab whatever's in season (we love broccolini). Toss generously with olive oil, salt, and freshly ground black pepper then roast in a 400° degree oven, checking every ten minutes until the veg is tender and deep brown in spots. Finish with salt to taste.
↓ Serve With 2 ↓
Flaky Salt
Flaky sea salt is one of our favorite ways to bring out the flavor and add a little crunch to our dishes. Slightly less "salty" than finer salts, flaky sea salt (we love Maldon or Jacobsen) can be sprinkled liberally tableside before serving.
↓ Serve With 3 ↓
Parmigiano Reggiano
Who doesn't love freshly grated parm on everything? But any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.
↓ PDP Description ↓
We team up with our friends at Rolo’s in Ridgewood, Queens on this rotating sourdough focaccia. This time around, we went classic and topped this one with crushed Jersey tomatoes and thinly sliced garlic. The perfect companion to our Ragù Bolognese and Eggplant Marinara or sidekick to a WFH lunch salad.
↓ Serve With 1 ↓
Roasted Vegetables
To round out this meal, grab whatever's in season (we love broccolini). Toss generously with olive oil, salt, and freshly ground black pepper then roast in a 400° degree oven, checking every ten minutes until the veg is tender and deep brown in spots. Finish with salt to taste.
↓ Serve With 2 ↓
Flaky Salt
Flaky sea salt is one of our favorite ways to bring out the flavor and add a little crunch to our dishes. Slightly less "salty" than finer salts, flaky sea salt (we love Maldon or Jacobsen) can be sprinkled liberally tableside before serving.
↓ Serve With 3 ↓
Parmigiano Reggiano
Who doesn't love freshly grated parm on everything? But any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.
Our Philosophy
FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.