On Bittman Project: How the Hell Do You Pick a ‘Good’ Olive Oil?

After years of researching, discussing, and exploring the infinite dark sides of the world of fake vs real Italian extra virgin olive oil, we came to the conclusion that the more you study, the more complicated this issue gets. As it turns out, when you care about regional food systems; when you don’t want to…

The New Colzani Breakfast

There’s a new addition to the Marco Colzani collection of exceptional creations. Actually, three! Meet Marco Colzani nectars of blueberry, pear, and peach. These fruit extracts are the next best thing to biting into perfectly ripe Italian fruit right off the tree. Just as if he were making a fine wine, Marco selects the best…

Live from Pantelleria Caper Season

Look at this stunning caper plant, live from caper season on the tiny island of Pantelleria. This photo comes directly from Gabriele, our caper guy at La Nicchia. There’s no place like Pantelleria for the caper plant. This volcanic island south of Sicily is actually covered with bushes that make the most prized capers in the world….

The Meat of Peasants

If we could choose the future of protein, we’d go with Cicerchie. Also known as wild chickpeas, Cicerchie are a wholesome and ancient legume, with an ultra-high protein content. It’s no surprise that they used to be called “the meat of peasants”, back when having meat on the table was a luxury. This is a…

Eggplant Parmigiana Secrets

This is the eggplant science you’ve been waiting for. Summer is almost over and you should make the most of it before it’s too late. ‼️ Use the very best ingredients. San Marzano tomatoes for your sauce, Vacche Rosse Cheese, and real EVOO for frying *will* make a big difference. 🍆 The eggplant Get rid of that…

Sott’oli Talk: Top 3 Preserved Vegetables

Always work with people that inspire you. Enter: Pastaia Danielle Glantz. We consider her Gloucester pasta shop a Gustiamo outpost. Just walk in and you’ll be welcomed by shelves brimming with Gustiamo products. Yes, Danielle is the Wonder Woman of fresh pasta. But not only that! Between ravioli and spaghetti alla chitarra sessions, she’s been visiting as many Gusti…

Spaghetti with Yellow Tomatoes, Colatura, and Vacche Rosse Cheese

Who said that fish and cheese don’t go together in the Italian kitchen? We joined forces with our friend Chef Silvia of La Rina to prove this prejudice about Italian food traditions totally wrong. The umami bombs Anchovy Colatura and Vacche Rosse Cheese are a match made in heaven. Add Yellow Tomatoes from Cilento and…

Postcards from Sicilia

Postcards from the Pianogrillo farm in Ragusa. Road tripping from Palermo to Catania, enchanting Sicilia welcomed us with its incredible enthusiasm (and 100°F). Did you follow our Sicilian adventure on IG? In the Southern tip of the Sicilian island, shines Chiaramonte Gulfi with a stretch of olive groves that extends as far as the eye…

Sweet Summer Panettone

“You shouldn’t have to wait for December to have a slice of Panettone,” Master Pastry Chef Luigi Biasetto told us. Hell yes! Biasetto Summer Panettone is finally here. Read the highlights from our Q&A with the Panettone genius himself: How is your Summer Panettone different from the winter version? “We came up with a lighter and fresher…

Eggplant Parmigiana

No matter how steaming hot summer days can get, nothing honors the queen of summer, eggplant, like a homemade tray of Melanzane alla Parmigiana. YES, we do fry in real extra virgin olive oil and YES, we do make our tomato sauce with San Marzano tomatoes!