Bottarga in the LA Times

Unlike the cronut, the latest food trend is old. Very old. In fact, Italian fisherman have been making it for generations. We have always known bottarga to be one of the best ways to add flavor to Mediterranean dishes and we are overjoyed to read that Irene Virbila from the LA Times thinks so too….

Gustiamo’s Bottarga in the Wall Street Journal

When Chef Missy Robbins used our Bottarga to garnish her gorgeous risotto in the Wall Street Journal, we were inspired. Bottarga brings a mouthwatering briny savory quality to even the most simple dish. As the article says, Gustiamo’s Bottarga is “pure gold… Rich bottarga (cured fish roe) shavings are a lavish finish… click here to read more…

Bottarga Is Old News for Gustiamo and an All Time Favorite!

Sam Dean was right when he said, “bottarga seems to be everywhere these days,” a few weeks ago on the Bon Appetit blog. He was also spot-on when he said that bottarga tastes good grated over pasta dishes that could use “a little savory marine tang.”  And really, we think that most quick DIY pasta…

Bottarga Oro di Cabras, the Real and Only Thing

You never stop learning! And we always say that the best answer is: I don’t know. This is what I replied to our friend Sara Jenkins, when she asked me whether it is true that some bottarga sold in America is made in Sardegna from mullets fished in Florida. So, I asked the expert, our…

Oro di Cabras, the Mullet Bottarga the Romans Would Choose!

The name Bottarga comes from the Arabic “Bottarikh” which means salted fish eggs. In fact, it is a product of ancient origins. The Mullet bottarga fished in the ponds of Cabras, in Sardegna, was loved by the Phoenicians and particularly the Romans, who used it in large quantities. Gustiamo’s Mullet Bottarga comes from the same…

Gustiamo’s Pasta with Bottarga

Pasta con Bottarga is a very easy dish to make and it is very good for you since the ingredients, other than the pasta, are raw. We are often asked how we make Pasta with Bottarga. We, the experts! This is Gustiamo‘s official recipe. The condiment: in a bowl, in order of importance: bottarga finely…

Three Good Reasons to Go to Cafe’ Minerva in NYC

Matthew and David of the new cool Minerva cafe downtown not only want to learn everything about our products, they came to the warehouse to taste them, too! Here, from left: Martina, David, Matthew, Anne, Stefano and Kunle. The other day they stopped by at lunch time. We shared our leftovers of what we cooked…

Carbonara of Bottarga

The inspiration for this recipe came to mind during our last trip to Sardegna, between one car drive to visit a producer and the other. Mullet bottarga is truly front and center in the whole Sardegna culinary experience, and the more we ate it in different dishes, the more this recipe seemed like a natural…

The City Cooks Bottarga

Today, Kate is the person I love the most. She is among the first people to realize our prices are not high. What a relief! Her new newsletter, here, is about bottarga and where to buy it. She says: “A better option is Gustiamo.com, a really splendid New York (Bronx) online Italian merchant that has it for…