The World’s Best Pesto in La Cucina Italiana

We thought we knew everything there is to know about what makes the best pesto. But it turns out, Roberto Panizza had yet another trick up his sleeve! Roberto is the undisputed “King of Pesto”. He created the World Pesto Championship, where 100 competitors from across the globe come together to create the best possible…

Biasetto’s Summer Panettone in Dissapore

Summer panettone is here to stay. After a shy debut that might have looked like a passing trend, Panettone Estivo is gaining momentum across Italy and the world as a non-negotiable summertime treat. No more waiting until December to get your panettone fix! Dissapore, an online Italian food magazine specializing in food rankings, recently included…

Caffè Sicilia Canditi in the New York Times

Ever since we first tasted Corrado Assenza’s canditi back at his shop in Noto, we knew we were onto something really special. Italian chefs can’t have enough of his candied lemon, orange, and bergamot peels. Literally, they’re already sold out for the season. Now the US food world is catching on to these prized ingredients….

On Serious Eats: Bottarga, The Ancient Ingredient Everyone Should Try

Serious Eats makes a serious argument for Bottarga in Sho Spaeth’s piece “Bottarga: What It Is, How to Use It, and Whether It’s Worth It”. The answer to that last question? A resounding YES.  While Bottarga is expensive, a little bit goes a long way. Plus, it keeps indefinitely in the fridge. Whether you slice…

Bucatini Really is the Perfect Pasta Shape

Bucatini really is the perfect pasta. Whimsically bouncy, wriggling about your plate as you twirl them into submission. Their long, hollow centers creating small explosions of sauce with every bite. Who could resist?  As Maggie Hennessy puts it in her piece for salon.com, bucatini pasta “reliably improves your mental state” and “wholly encompasses the textural,…

Food & Wine Italia Interviews Beatrice Ughi

Our very own Beatrice was interviewed by Food & Wine Italia for the 2022 TASTE expo that will take place in Florence from 26th to 28th of March. You can read the original Italian interview here. Buyers Select: Beatrice Ughi – Gustiamo (United States) Food & Wine Italia’s editorial series “Buyers Select” shines the spotlight…

Corbezzolo Honey: “A Honey that isn’t Sweet”

“A honey that isn’t sweet” sounds like an oxymoron, but somehow it’s possible with Corbezzolo honey. One of the world’s rarest honeys, Corbezzolo comes from the flowers of Corbezzolo trees, known as wild strawberry in English. These trees grow across the Mediterranean basin, and are super abundant in Sardinia. Our honey producer Luigi Manias is a…

How to Avoid Fraudulent San Marzano Tomatoes

Fraudulent San Marzano Tomatoes are real problem here in the US. Chances are, if you’ve bought a can of “Italian San Marzano Tomatoes” from your local grocery store, they’re fake! “At maximum 5 percent of tomatoes sold in the U.S. as San Marzanos are real San Marzanos” – Eduardo Ruggiero, President of the Consorzio San…

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…

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…