Live from Pantelleria Caper Season

Look at this stunning caper plant, live from caper season on the tiny island of Pantelleria. This photo comes directly from Gabriele, our caper guy at La Nicchia. There’s no place like Pantelleria for the caper plant. This volcanic island south of Sicily is actually covered with bushes that make the most prized capers in the world….

The Meat of Peasants

If we could choose the future of protein, we’d go with Cicerchie. Also known as wild chickpeas, Cicerchie are a wholesome and ancient legume, with an ultra-high protein content. It’s no surprise that they used to be called “the meat of peasants”, back when having meat on the table was a luxury. This is a…

Eggplant Parmigiana Secrets

This is the eggplant science you’ve been waiting for. Summer is almost over and you should make the most of it before it’s too late. ‼️ Use the very best ingredients. San Marzano tomatoes for your sauce, Vacche Rosse Cheese, and real EVOO for frying *will* make a big difference. 🍆 The eggplant Get rid of that…

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…

Postcards from Sicilia

Postcards from the Pianogrillo farm in Ragusa. Road tripping from Palermo to Catania, enchanting Sicilia welcomed us with its incredible enthusiasm (and 100°F). Did you follow our Sicilian adventure on IG? In the Southern tip of the Sicilian island, shines Chiaramonte Gulfi with a stretch of olive groves that extends as far as the eye…

Sweet Summer Panettone

“You shouldn’t have to wait for December to have a slice of Panettone,” Master Pastry Chef Luigi Biasetto told us. Hell yes! Biasetto Summer Panettone is finally here. Read the highlights from our Q&A with the Panettone genius himself: How is your Summer Panettone different from the winter version? “We came up with a lighter and fresher…

Pesto Genovese Secrets

Run to the farmer’s market, grab the most fresh bunch of basil you can find, and get ready to seriously up your Pesto game. Roberto Panizza is sharing his secrets for the perfect Pesto Genovese. This is the same recipe that he uses for the World Pesto Championship, the international competition invented by Roberto to…

Get Suspicious

When the label of your Balsamic Vinegar lists more than ONE ingredient, get suspicious. Real, honest, good Balsamic Vinegar is made applying traditional techniques and incredible craftsmanship to one simple ingredient: 100% GRAPE JUICE In Vignola, in the province of Modena, Mariangela Montanari and her balsamic family run La Ca dal Non, passing down the art of…

The perfect Moka Coffee

Giamaica Coffee is selected, roasted, and ground with incredible attention to detail by Simone Frasi in Verona. Simone learned the art of coffee roasting from his father, the legendary Gianni Frasi. Simone is as perfectionist a coffee roaster as he is a coffee drinker. Here are some of his secrets for brewing the absolute best coffee using the Moka pot….

Italian Black Rice

Venere Black Rice is Italy’s most famous aromatic rice variety. What do we mean when we say aromatic rice? Cook it and find out. As this rice simmers on the stove, your entire kitchen will fill with an aroma akin to freshly baked bread. The aroma of this rice is just the teaser. Venere Black Rice has…