Asparagus Pasta Upgraded (Spoiler: It’s the Bottarga)
A good asparagus pasta needs more than just asparagus and pasta. Enter: Oro di Cabras bottarga. If spring in Sardegna were a pasta, this would …
The Great Anchovy Showdown: Salted VS in Oil
Anchovies: they’re small, salty, and seriously misunderstood. Toss out every memory of the tin‑can, fishy funk. The two anchovies we get in from Italy are fished …
Ugly But Incredibly Good (and Nutty)
Brutti ma Buoni aka ugly but good. We’d say irresistible is more accurate. These 4-ingredient cookies are one of Italy’s most beloved little treats. Flourless, …
Small Farms, Big Tariffs
We’ve been fielding messages from customers, producers, journalists, and friends all over the world asking: what would the new tariffs mean for Gustiamo? Until just …
The Artichoke Glow-Up You Need This Spring
It’s carciofi season in Cilento, and Franco Vastola sent us this picture of him harvesting his artichokes. This time of year, Franco and his Maida …
Gianduja: Easter Egg That Needs No Cracking
Chocolate for Easter? Of course. But let’s skip the hollow bunnies and go straight for the good stuff: Gianduja. This is chocolate and hazelnut in …
San Marzano: Marcella Hazan’s favorite 🥫
Marcella Hazan changed the way Americans cook Italian food, and her 3-ingredient tomato sauce is proof that simplicity reigns supreme. Marcella built her cooking on a foundation …
Biasetto Colomba is Back: it won’t last long
Last winter, Biasetto Panettone vanished before we could say lievito madre. If you missed out, now’s your chance to redeem yourself: Colomba Biasetto just landed in …
🐟 Testa Sgombro: New York Times Top Pick
Our favorite Sicilian mackerel is officially NYT-approved! After tasting 109 tins + jars for their Best Tinned Fish selection, the Wirecutter editors at the New …
The Viral Pasta that tastes like Sunday Sauce (in 20 min)
Bold, rich, and deeply savory, this pasta with sausage, porcini, and balsamic is a flavor bomb. This is a great dish for showing off with …
Move over, Beyond Meat
Not all meat alternatives are made in a lab—some have been growing naturally for centuries. Our favorite? Cicerchie, a forgotten legume that’s been cultivated in …
Sardegna: The Most Precious Olio Nuovo in Years
Antichi Uliveti Olio Nuovo is more precious than ever: there are VERY few bottles available, but with this year’s Olio Nuovo, Fratelli Pinna really made …
From Wine to Fruit Nectar
Marco Colzani (yes, the same guy who makes our favorite sweet spreads and chocolate) used to be a wine maker, until he asked himself a …
Harvest News from Liguria: “Best EVOO in Years”
We just got off the phone with Gigi at Frantoio Benza, who makes our cult-favorite Taggiasca extra virgin olive oil. His verdict about the 2024/25 …
New Year Treat from Sicilia
“…I have to get more. This Torrone is not the break your teeth variety, but soft and yielding, perfumed with honey from the Iblei mountains, …
Mushy Baked Pasta is a Crime
There has to be a million baked ziti recipes out there, so why do you need another one? Answer: too many recipes overcook the pasta. …
Fresh from Sicilia: New Harvest Pianogrillo
If you could bottle up the Sicilian countryside, what would it taste like? New harvest Pianogrillo extra virgin olive oil! Lorenzo Piccione, the mastermind behind …
New Harvest Tratturello is Here
Francesco and Pia Travaglini report that this year’s harvest in Molise was a treasure hunt: Centro Italia had so few olives that the ones available …
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