On Insider: How Pesto sauce is made in Genoa

Insider had the honor of meeting the King of Pesto, Roberto Panizza. And they made Pesto together in his lab in Genova. See for yourself why this fresh Pesto is famous all over the world: fresh, incredible ingredients and Roberto’s signature recipe. Roberto gave away *most* of his secrets for his dreamy Pesto sauce, starting…

On Bittman Project: How the Hell Do You Pick a ‘Good’ Olive Oil?

After years of researching, discussing, and exploring the infinite dark sides of the world of fake vs real Italian extra virgin olive oil, we came to the conclusion that the more you study, the more complicated this issue gets. As it turns out, when you care about regional food systems; when you don’t want to…

New York Italian Stories

We are so proud to be one of the four stories chosen by the Italian Consulate and filmmaker Francesco Carrozzini for their documentary about Italians in NYC. And we are in great company with Giorgio and Nancy Spanu of Magazzino, doctor Caterina Tiozzo, and Antonio Tomarchio of Cuebiq. It’s a video of hope and resilience,…

On Heritage Radio Network: MADE IN ITALY, REALLY!

A Taste of the Past is a podcast by HRN exploring the link between food cultures of the present and past. In this week’s journey through the history of food, the host and culinary historian Linda Pelaccio interviewed Gustiamo’s very own Beatrice. Linda starts the dance by defining Beatrice “a woman who has made it her…

On La Cucina Italiana: Gustiamo brings the best of Italy to the USA

Hidden gems of Italy, that’s how food journalist Sara Tieni calls the Gusti products, on this month’s edition of of La Cucina Italiana Magazine. For their feature Italians, dedicated to the stories of Italian food and culture around the world, Gustiamo’s very own founder and president Beatrice shares what has been the golden rule of Gustiamo in the past…

Zingerman’s Ari’s Top 5: Quinta Luna Gaudenzi

Nothing makes our hearts flutter more than receiving wonderful feedback about one of our olive oils. Even more when the compliments come from an incredible food connoisseur like our friend Ari Weinzweig at Zingerman’s! In this week’s Ari’s Top 5 he talks about our latest addition to the Gusti selection of real Italian extra virgin olive…

Zingerman’s Ari’s Top 5: Alta Langa Hazelnuts

You probably already know of our company crush for Ann Arbor’s food wonderland Zingerman’s. We share the same idea of good food, business values, and even some ingredients! Here is our esteemed friend Ari from Zingerman’s reportage of his last trip to Piemonte, when he went to visit our hazelnut heroes at Terra delle Nocciole…

In the New York Times: Saffron from Navelli

Reading the New York Times photojournalist Susan Wright’s report on her saffron adventure in Navelli, as she “fanned out among the misty, violet-tinged fields and participated in the harvest,” brought us back to the times when we visited the Cooperativa Altopiano di Navelli ourselves. The saffron harvest in Navelli is a centuries-old tradition, kept alive…

Katie Parla advocates for Small Italian Businesses

“If you can’t go to Italy, bring Italy home.” is the current motto of our very good friend Katie Parla. Food writer and Italian food culture expert, she’s an authority when it comes to exploring Italy’s regional cuisine. And now that we cannot travel to Italy, Katie’s advocating we all do our part in supporting Italian…

On CookInc.: Gustiamo becomes an essential business

If you ever gave us a call because you couldn’t wait to receive your package and wanted to know where it was, or were curious about how much salt you should add to the boiling water for your pasta, chances are you heard back from a very energetic voice with a slight Sardinian accent. That’s…