EVOO from the Italian islands

Between the hottest summer Sicilia and Sardegna have ever witnessed and fires bruising most of Sud Italia, 2021/2022 has been extraordinarily trying for Italian farmers. Fortunately, our olive oil producers on the Italian islands didn’t suffer major consequences and bounced back with 2021/2022 Pianogrillo and Antichi Uliveti EVOOs that distinctly represent the pure flavors of their regions….

Apricots from Mr. Sicily

“If Nature creates simple and spontaneous jewels, it is up to us to bring them to the palate in the simplest and most direct way. Composing a harmonious and flavorful sequence is the purpose of our job.” Corrado Assenza Corrado is the pastry maestro and poetic soul behind the world famous Caffè Sicilia of Noto. In…

Ruth Reichl Loves Gustiamo Products

And we love her! Ruth Reichl is a prolific food writer and an incredible chef (seriously, check out her credentials). A pioneer on the American food scene since she published her first book in the 1970s, she was an early reporter of the great American food revolution. To this day, her conversational yet precise writing…

Hazelnut Amaretti with Candied Oranges

This recipe comes from our friend Viola Buitoni, an Italian chef instructor and food writer living in San Francisco. We feel these amaretti perfectly glorify the intoxicating scents of the Piemontese Alta Langa Hazelnuts and the Sicilian Pizzuta Almonds. Grazie per aver condiviso con noi questa ricetta, Viola! Amaretti is the rare Italian delight to…

Feast of the ONE fish

“While Italian Christmas Eve is all about fish, there’s no symbolic number for the Vigilia dinner. It doesn’t matter to Italians if you are having one, or seven, or twelve fishes!” confessed our very own Beatrice to Saveur. The feast of the seven fishes is an Italian-American tradition, and you should go all for it if that’s what…

Pasta Faella’s Paccheri is one of Italy’s Best Foods

You may know Gambero Rosso as the premier guide for Italian wines and restaurants, but did you know they also have a guide to Italy’s Top Foods? Now in its sixth edition, Italy’s Top Foods recognizes the country’s best products and food businesses. And guess what? Pastificio Faella Paccheri is now officially one of the best…

This New Harvest EVOO has our names on it

Cue the drumroll: new harvest Il Tratturello extra virigin olive oil is finally here. And this year, this incredible EVOO is even more special. These bottles have our names on them! If you followed our Molise olive oil adventure back in October, you certainly are as thrilled as we are. We flew a group of hardworking friends from the…

Saveur names Faella one of the Best Pasta Brands

Not all pasta is created equal. The brand you ultimately choose to stock your pantry makes a HUGE difference in the final dish. The pasta has to taste good on its own, and hold up to a variety of sauces. The editors at Saveur magazine tried and tested fifty pasta brands in the US, and…

PRESSURE: Limited Edition Olive Oil from Parco Dei Buoi and Ghetto Gastro

Introducing PRESSURE: a limited-edition olive oil with so much more than the elixir contained within. Born from a collaboration between Ghetto Gastro, Parco dei Buoi, and Gustiamo, all profits from the 150 bottles benefit the Food For Soul refettorio in Harlem. But what makes Pressure so special? First of all, the oil itself! It’s exclusively…

101 ounces of New Oil

We’re kicking off Olio Nuovo season with our annual BIG pop-up sale: the 3 liter tin of Quinta Luna finally made it to the Bronx! This is the greenest, freshest, new harvest extra virgin olive oil, pressed in Umbria by the Gaudenzi family at their state-of-the-art olive mill. Making the best EVOO requires the best technology, and…