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IL FRESCO
By: Frank Garritano
Sauce.
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Status Alert: On Friday, May 02, 2025, the status for the IL FRESCO mark changed to NEW APPLICATION - RECORD INITIALIZED NOT ASSIGNED TO EXAMINER .
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On Friday, May 02, 2025, a U.S federal trademark application was filed for IL FRESCO by Frank Garritano, 15 Kings Highway, Orangeburg, NY. The USPTO has assigned the IL FRESCO mark the serial number 99167119. The IL FRESCO mark has been filed in the category Staple Food Products. The owner of the IL FRESCO mark is listed as Frank Garritano, 15 Kings Highway, Orangeburg, NY. The correspondent for the IL FRESCO mark is David H.E. Bursik, Esq. of Suite 201, Wayne, NJ 07470, United States. If you have licensing, usage or other questions concerning the IL FRESCO mark, please contact the owner through the listed correspondent. The description provided for the IL FRESCO mark is Sauce. |
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| Word Mark: | IL FRESCO |
| Status: | NEW APPLICATION - RECORD INITIALIZED NOT ASSIGNED TO EXAMINER |
| Status Date: | 05/02/2025 |
| Serial Number: | 99167119 |
| Filing Date: | 05/02/2025 |
| Registration Number: | Not Available |
| Registration Date: | Not Available |
| Goods and Services: | Sauce |
| Type Of Mark: | Trademark |
| Register Type: | Principal |
| Published For Opposition Date: | Not Available |
| Current Owner: | Frank Garritano 15 Kings Highway Orangeburg, NY 10962 UNITED STATES |
| Mark Description: | Not Available |
| Mark Drawing Type: | Not Available |
| Design Search: | Not Available |
| Disclaimer: | Not Available |
| Correspondent: | David H.E. Bursik, Esq. Suite 201 Wayne, NJ 07470 United States |
Class Information
| International Class(es): | 030 |
| US Class(es): | 046 |
| Primary Class: | Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking powder; salt, mustard; vinegar, sauces (condiments); spices; ice. |
| Class(es) Status: | Active |
| First Use Anywhere: | 05/02/2025 |
| First Use In Commerce: | 05/02/2025 |
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