Italian farmers making a difference in New York

Here at Gustiamo we’re all about supporting artisanal Italian producers, but we’re also committed to making a difference on our home soil in New York. When these two core values come together, it’s really something worth celebrating! Who would’ve thought two 500 year old olive trees in Molise could help combat food waste and food…

Filippo Drago and his Ancient Sicilian Grains

Chef Jeremy Shapiro was lucky enough to speak with our world-class grain producer Filippo Drago. In this beautiful chat between friends and ancient grain lovers, Filippo really conveys what makes Molini del Ponte so special. JS: How did you become a miller? FD: I became a miller because I followed a passion of mine. My…

Sott’oli Talk: Top 3 Preserved Vegetables

Always work with people that inspire you. Enter: Pastaia Danielle Glantz. We consider her Gloucester pasta shop a Gustiamo outpost. Just walk in and you’ll be welcomed by shelves brimming with Gustiamo products. Yes, Danielle is the Wonder Woman of fresh pasta. But not only that! Between ravioli and spaghetti alla chitarra sessions, she’s been visiting as many Gusti…

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 starts off with a point that is quintessential to the Italian cuisine: Like thousands of cooks all over the Mediterranean world of healthful and delicious food, you can indeed cook…

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…

Sicilian Whole Wheat Pancakes

Our friend @saucesandwich_ came by the Gustiamo warehouse the other day and decided to treat himself to a big 5kg bag of Castelvetrano Flour from Sicily. Yes, he must really love stone milled, beyond whole wheat flour made of Sicilian ancient grains! So we weren’t surprised when he told us that he had a plan…

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…

Ari Zingerman’s Gift Guide: Il Tratturello

We looove reading what Ari Zingerman has to say about our products, so we’re pretty thrilled our Il Tratturello EVOO made the Zingerman holiday gift guide! In fact, Il Tratturello is Ari’s number one gift for the “aspiring chef”. We totally agree, just a few drops of this neon-green flavor bomb will transform the way…

In Food and Wine: Tasting the Real Italy with Gustiamo

The talented writer and Gustiamo’s carissimo friend Paul Greenberg just wrote an article for the December issue of Food and Wine to tell the story of “how Beatrice Ughi became America’s most influential importer of the rarest, purest foods Italy has to offer.” Well, that’s a bold statement! We are very honored by the beautiful…