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 …
Nancy Harmon Jenkins cooks with EVOO
Our friend Nancy Harmon Jenkins, a very talented food writer and journalist, just published an article that filled us with joy and flavorful memories. Nancy …
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 …
Saffron from Navelli In the New York Times
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 …
Antichi Uliveti Slow Food Presidium
Terrific news from the island of Sardegna. The 2019/2020 harvest of Antichi Uliveti del Prato extra virgin olive oil received a major recognition: the Slow Food …
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 …
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 …
Ruth Reichl loves Nettuno Anchovies
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 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 …
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 …
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 …
On Serious Eats: a Pasta Rant
The latest project mastered by the Serious Eats team is a long series of pasta rants. Yes, that’s a good thing. It’s witty and provocative, …
On Huffpost: Italian Food Imports In The U.S. and 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 …
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. …
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 …
Corbezzolo Honey Tasting with Luigi Manias
Corbezzolo honey is having a moment. A rare, valuable and very bitter nectar, there are many factors that make this quintessential Sardegna honey so special. …
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 …
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 …
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