Latest Recipes
All posts
Looking for Sustainable Mackerel in Extra Virgin Olive Oil?
When the weather turns cold in Sicily, mackerel season begins. This is when the Testa family steers their boats, the Futura Prima and the Atlante, …
Panna Cotta with Strawberries & Traditional Balsamic Vinegar
Panna cotta with strawberries is our favorite early summer dessert. With a touch of Saba and a few drops of Traditional Balsamic Vinegar from La …
Asparagus Pasta Upgraded (Spoiler: It’s the Bottarga)
A good asparagus pasta needs more than just asparagus and pasta. Enter: Oro di Cabras bottarga. If spring in Sardegna were a pasta, this would …
Pasta with Asparagus, Mullet Bottarga, and Lemon Zest
If spring in Sardegna was a pasta, it would be this Asparagus + Bottarga Caserecci. Oro di Cabras extra rich mullet bottarga takes sweet bits …
The Great Anchovy Showdown: Salted VS in Oil
Anchovies: they’re small, salty, and seriously misunderstood. Toss out every memory of the tin‑can, fishy funk. The two anchovies we get in from Italy are fished …
Extra Virgin Olive Oil vs Olive Oil: what’s the difference?
Let’s clear something up: “extra virgin olive oil” and plain ol’ “olive oil” are NOT the same thing. Not even close. And no, the differences …
Gustiamo in the Media
