All posts

Cicerchie are all over the Los Angeles Times
The LA Times has fallen in love with cicerchie, the ancient bean that’s been on Italian tables for centuries. Journalist Margy Rochlin was first introduced …

Charred Cabbage with Anchovy Almond Sauce and Fried Capers
Meet your new favorite charred cabbage recipe! We’ve given this winter vegetable the Gusti treatment with the umami sauce of our dreams. Blend together sweet, …

From Wine to Fruit Nectar
Marco Colzani (yes, the same guy who makes our favorite sweet spreads and chocolate) used to be a wine maker, until he asked himself a …

Tumminia Busiate from Sicily in the New York Times
“Has your pantry welcomed Busiate?” The New York Times thinks you should. This rustic pasta shape, traditional of Trapani in southwestern Sicilia, is popping up …

Testa Conserve Sgombro in New York Times Wirecutter
2024 was the year of tinned fish in the US, but that’s old news for Italia. We’ve been eating preserved tuna and anchovies for generations! …

Winter Salad: Fennel, Taggiasca Olives, and Oranges
This un-recipe embodies the sweet and spicy of Taggiasca olives in a salad bowl. Fennel, oranges, and olives are a classic combination for a good …