When Ruth Reichl opened the doors of her kitchen for the Eater @ Home virtual event series, all of our pantry certainties were absolutely confirmed in front of a cupboard filled with great staple ingredients. “From fish sauce to anchovies to harissa, the author and former Gourmet editor has her favorite products” Exactly: anchovies. Specifically…
Category: GustiMedia
In the New York Times: Sirk Grape Vinegar
In the world of fermented food Sirk Grape Vinegar plays in a league of its own. First, it’s made with grapes and not wine. Ant not any grapes, the most exceptional Ribolla Gialla grapes – yes! They are the same grapes used to make the superior Ribolla Gialla wine. Then, it takes five years of maceration…
On La Cucina Italiana: the Best Colomba in the US
Colomba is considered the dove shaped cousin of the winter holiday king, Panettone. Following the success of the Christmas buttery cake studded with raisins and candied citrus, also Colomba is making its way onto American feasting tables. No matter if you’re celebrating Easter or simply wish to give a cheerful welcome to spring, this naturally…
Online Guides to Food Shopping
During these days of uncertainty even grocery shopping might require that we rethink our habits. What items should we stock our pantry with? How often should we buy groceries? Where can we find the ingredients for that recipe we want to try? Some of our favorite food websites put together a guide to food shopping online, in…
On Serious Eats: a Pasta Rant
We’ve long looked to Serious Eats for their raw curiosity in exploring the off the beaten paths of the food world and for being quite opinionated when it comes to authenticity. With culinary editor Sasha Marx we shared the love for Spaghetti with Colatura, while director of content Ariel Kanter came up with the great…
On Huffpost: How Italian Food Imports In The U.S. Will Be Affected By Coronavirus
As the coronavirus pandemic continues, Americans are learning not to take food for granted, especially food that comes from northern Italy’s Lombardia, Veneto and Emilia Romagna regions, which together account for 52% of the total production of Italy’s food sector. We’re in great company in this article written by Garin Pirnia for HuffPost, with our…
On La Cucina Italiana: Where to Order Italian Groceries from Home
For decades La Cucina Italiana has been a reference point for all the curious minds wanting to explore the conviviality of the Italian food culture. We are very glad that they are back with a refreshed and redesigned version of their magazine, in print and online. Through inspiring stories and authentic recipes, La Cucina Italiana…
On Wine Spectator: Gustiamo is Italy in the Bronx
In preparation for their April issue on “Made in Italy”, the Wine Spectator team paid us a visit in the Bronx. We had a very inspiring conversation on what’s special about Italian products and what’s the common denominator of the authentic foods selected by Gustiamo. Italian products have a particular lure that can be attributed to the…
Handmade Tumminia Flour Busiate with Fire Roasted Red Sauce
With a fresh 5kg bag of Castelvetrano Flour in the pantry, our friend @saucesandwich_ has been blending this stone ground Sicilian flour into some of his favorite recipes. After starting with the simplest recipe for whole wheat pancakes, he stepped up his game (and showed his natural skills) with these handmade Busiate di Tumminia. No…
Pastificio Faella: how Pasta di Gragnano is made
Mela Verde, a popular Italian TV program about regional food traditions and gastronomy, visited Pastificio Faella in Gragnano to discover how Pasta di Gragnano is made. Third generation pasta maker Sergio Cinque shared the secrets of his artisanal pasta and showed all the steps that make Pasta Faella so special. Sergio talked about the oldest…