We Want You To Know Something About Our Olive Oil.
What should I use this oil for? We get this question almost every day. Variations on this question include: Is this oil for cooking? You wouldn’t …
A small talk about pine nuts
Pinus Pinea! That’s the pine tree species that makes these extraordinary pine nuts. These Italian Pine Nuts are so flavorful, they will transport you to a Mediterranean pine forest. …
Which Flavor is the Amalfi Coast?
Anchovy! Let us explain the production cycle of our small scale local anchovies. Yes local! They are both fished and jarred in the same geographical place …
Have you ever heard of Saba?
Saba is a traditional Italian ingredient. The Huffington Post calls Saba “The Secret Ingredient You Need In Your Kitchen” and lately so many of our chefs have asked …
Raw Almond Spread Sofi Award
Our winning dessert topping! Raw Almond Spread. Do you know the Sofi Awards? They’re probably the most followed food awards in the USA. The award results are just …
Bottarga, Let Us Teach You How To Use It.
Spaghetti + Bottarga Not all sauces require cooking and no, we are not talking about pesto. This is bottarga. It is the egg sac of a mullet fish …
What Do You And The Ancient Romans Have In Common?
Olive oil made in Sabina, 30 miles north of Rome. The ancient Romans used it and you use it too. Pretty cool, no? Yes, production of olive …
Excited for these pomodorini
Farmer Sabatino grows these small tomatoes on the Monti Lattari mountain range around Mt. Vesuvius. Miracolo di San Gennaro Pomodorini just arrived at the Gusti Warehouse, in this re-styled glass jar. …
Grub Street Falls In Love With Marco Colzani.
This is Marco Colzani, the genius behind our Pistachio Spread. The secret to true love? Pistachio. That’s what Marco says and our friends at Grub Street agree. …
What is Orzo?
“Orzo” is the Italian word for Barley. Let us repeat that. Orzo is Barley. Did we just blow your mind? Barley (aka orzo) is an …
A little talk about Risotto.
That feeling when you are in your warm kitchen, with people you love, sipping a glass of wine, and stirring the risotto. Mantecare! That’s Italian for when …
New Extra Virgin Olive Oil
The Olive Harvest on Pianogrillo Farm Ragusa, Sicily Lorenzo Piccione, maker of Pianogrillo EVOO, has a great eye. He is an artist as well as …
Eat These. Live Forever.
Did you read that NYTimes article the other day? The one that talked about how people in Cilento live practically forever? “Abundant sunshine and …
My Italian Holiday Wouldn’t Be Complete Without…
Torrone. Almond Torrone + Pistachio Torrone Forget everything you know about “nougat.” This is different. It is made by an artist: Corrado Assenza in Noto, Sicily. It is …
Spread, Slather, And Smear
These spreads are pure. What do we mean by that? Each one has just 3 or 4 ingredients. They are each designed to flaunt the …
Marcella Hazan’s Favorite Ingredients
Marcella’s Favorites a wooden crate gift basket To quote the New York Times: “What Alice Waters did for restaurants, Marcella Hazan did for home cooks, demonstrating …
Oh, Honey!
Use the right honey. A life lesson from Sardegna. Tell us, what are you cooking this month? Honey Brussels Sprouts, Honey Maple Carrots, Honey Cranberry Sauce, …
Bread Of Gold
Sugar and spice and everything nice, Italian version. Anise from Tuscany, honey from Piemonte, liquorice and orange peel from Calabria, all held together with flour from …
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