A Tale of Two Farros

Do you know your monoccocum from your dicoccum? Our farros are ancient grains with ancient sounding names, because these varieties have been around for millennia. Farro is the oldest cereal in the world, it’s been around for at least 20,000 years! Evidence of this grain has even been found inside the tombs of Egyptian royalty….

A Timeless Marcella Risotto

This recipe comes from Marcella Cucina and it’s a dish that has bejeweled our dinner tables for years. As Marcella wrote, “there are as many different risotti as there are days in the year,” and well – this is THE season for Risotto with Borlotti Beans and Sausage. This recipe is a Gustiamo favorite because: #1 The most time-consuming part of…

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…

Fagioli all’Uccelletto

Beans, extra virgin olive oil, tomatoes, and sage. This simple combination of ingredients represents one of the most iconic dishes of Cucina Povera. Pellegrino Artusi wrote in his La scienza in cucina e l’arte di mangiar bene in 1891 how easy it was to come across this meal around kitchens and restaurants in Firenze. Explaining…

Hummus Bottarga

This recipe is the glorious tahini-less bottarga hummus that we make every summer. We are kind of obsessed with it.  We first learned this recipe from the wonderful Stefania Barzini. Stefania, thank you for introducing us and all of our friends to the chickpea + bottarga combination: this recipe is facilissima e buonissima, so simple…

Bean Stew

“Healthy comfort food” isn’t necessarily an oxymoron. Trust us: this bean and vegetable stew is anything but a penance. It’s a creamy and tasty soup that can be declined year-round using seasonal vegetables, and it’s a great way to empty your crisper drawer when your veggies are about to wilt. So how does an uninspiring…

Orzo with Porcini, the Recipe

Porcini Mushrooms are an autumn essential in the Italian kitchen. As soon as you start prepping the ingredients for this recipe, your kitchen will immediately be filled with the impressively powerful smell of the best mushrooms in the world: Porcini from Borgotaro in Emilia Romagna, a hidden valley about 2 hours west of Bologna.  These Borgotaro Porcini…

Farro Salad by Domenica Cooks

A colorful explosion of flavors, this farro salad is perfect for summer. And our favorite part is: it can (and for an ideal mingling of ingredients, it should) be prepared in advance and left to rest in the refrigerator. This recipe was created by our friend and cookbook writer Domenica Marchetti, and you can watch…

Beans are Back

ALL the beans are here. from Bio Alberti in Umbria Walk, don’t run. We are fully stocked with Bio Alberti organic legumes from Umbria! These are the heirloom varieties that the Alberti family cultivates on their stunning organic farm outside of Perugia:  ✧ Creamy white Cannellini Beans ✧ ✦ Earthy Cicerchie (wild chickpeas) ✦ ✧ Classic buttery Borlotti Beans ✧ ✦ Tiny savory…

Orzo with Porcini Mushrooms

We can’t get enough of the powerful umami flavor of dried porcini mushrooms. But there’s a cooking trick to get all the depth of mushroomy aromas out of them. We always soak the porcini in abundant water, extracting what looks like a very dark and incredibly intense broth. That’s a game-changer! The rustic grains of…