Not Your Normal Sicilian Jams

Caffe’ Sicilia’s fruit in a jar Corrado Assenza’s jams and marmalades offer the unexpected. We like to think of these as the the “orange wine” of the marmalade world, full of sharp and surprising flavors. These jams and marmalades are made with no tricks: they have absolutely no pectin, no citric acid, or lemon juice. They…

Crostata with Jam and Marmalade

This recipe comes from Beatrice’s niece, Maria, who was born, raised, and currently lives in Siena. “If she can make an excellent crostata, I can do it, too,” Beatrice says about her niece, who can’t boil an egg. We actually love crostata for exactly that reason, because it is easy and it only takes a…

Cardoon Honey at the James Beard House

Holly Smith is the chef-owner of Cafe Juanita, in Seattle WA., an excellent restaurant because Holly is a very creative chef and because she buys the best ingredients available, many from us. One of the products she buys is cardoon honey by Liccu Manias from Sardegna. She was invited to cook a benefit dinner at the end of March at…

Alice Waters Stayed Here and She Loved the San Matteo Jams

The Hotel Victoria in Torino is in the center, near Piazza San Carloit has 100 rooms, but it feels like a small townhouse. It is an oasis of tranquillity, near everything there is to do and see in Torino.The same family still runs the hotel since it opened in 1961and recently completed extensive renovations, which included the swimming pool…

Sicilian Candied Citrus

Imagine preserving slices of Sicilian landscape. Imagine tearing a seal and being swept away by an explosion of Mediterranean aromas. Impossible? Not for Maestro Corrado Assenza. The challenge was to prolong the beauty and freshness of Sicilian citrus fruit without using preservatives. Needless to say, he succeeded. Ethereally soft and shockingly aromatic, these citruses are the…

Corrado’s Canditi Capture the Flavors of Sicily

Italy has a reputation for growing some of the world’s best citrus and Corrado Assenza of Caffè Sicilia knows precisely which farmers are at the top of their game. We visited Corrado in Noto last summer during our Sicilia exploring adventure and finally had a taste of his extraordinary citrus candied peels. He makes his…

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…

Olive Oil Cake

Fresh and moist, with a touch of citrus. The best recipe for olive oil cake needs to follow exclusively one rule: use real, high-quality extra virgin olive oil and all its aromas will shine beautifully. We used Pianogrillo EVOO from Ragusa, Sicily for a fruity, rich result that pairs marvelously with the orangy notes. We…

In Italy, there’s no Spring without Colomba

Our final batch of Biasetto Colomba just arrived from Padova. From the first warming signs of spring all the way to Easter Sunday, no Italian kitchen is complete without Colomba. This heavenly, dove shaped cake is the quintessential symbol of goodwill, hope, and cheer. Our Colomba is handmade in Padova by Master Pastry Chef Luigi Biasetto…