Take me to Summer in Napoli
This is exactly what vegetables in extra virgin olive oil are crafted for: securing the Southern Italian summer in a jar. Pop one open, serve …
Spaghetti all’Assassina
Spaghetti all’assassina is having a moment. Everyone loves crispy bits, and we love any excuse to purposely create them in the name of gastronomy. In …
Olive al Forno with Four Kinds of Olives
Bathed in aromatic oil, a quick blitz in a searing hot oven transforms the flavor and texture of these olives. They’ll emerge slightly wrinkled and …
Genovesine with Papaccelle and Anchovies
When Franco Vastola told us that he came up with his Papaccelle sott’olio to recreate the exact recipe that his wife had been cooking at …
The sweetness of Friarielli
Friarielli is the name for broccoli rabe in the Campania region. It is an onomatopoeic reference to the crackling sound they make when tossed still …
Carciofi means Artichokes
Gaze out at these majestic carciofi fields! They are the pride and glory of Maida farm in Cilento, Campania. Now in peak season, these stunning artichokes …
Mediterranean Brisket with Sun Dried Tomatoes
Mediterranean Brisket is a show-stopper, but couldn’t be easier to prepare! The meat slowly cooks in an umami rich tomato sauce until it’s practically falling …
Corbarino and Piennolo Tomatoes on Modernist Pizza Podcast
You can’t have a delicious margherita pizza without delicious tomatoes. While we’ve all heard of the infamous San Marzano, two other tomato varieties can top …
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 …
Spaghetti with Yellow Tomatoes, Colatura, Vacche Rosse
Who said that fish and cheese don’t go together in the Italian kitchen? We joined forces with our friend Chef Silvia of La Rina to …
The Tomato Pantry
Good Italian tomatoes are the foundation of Italian cooking. With all its particular microclimates and unique terroirs, the geographical Italian peninsula is practically designed for growing gloriously …
Spaghetti Aglio Olio e Peperoncino
A jar of Maida Chili Peppers in your pantry means that you have both Italian chili oil + preserved chilis on call at all times. These peperoncini …
From Bittman: Penne all’Arrabbiata
This recipe is adapted from the Bittman Project, our dear friends sharing all their knowledge about good Italian food and everything you need to know …
Pesto alla Trapanese with Busiate Pasta
Pesto Trapanese is a go-to dish for us at Gustiamo, one that will easily become part of your spring and summer repertoire once you have …
Spaghettini with Yellow Tomatoes & Colatura
This recipe comes from Gragnano, the Pasta capital of the world. The day Sergio from Pastificio Faella gave it to us, we ran home to …
New Harvest Artichokes from Campania
Maida Artichokes NEW HARVEST FROM CAMPANIA Maida Artichokes in EVOO belong to a very special variety: Romanesco artichokes. These small, compact artichokes with a lovely …
3 Tomatoes for your Pizza
There are only three tomato varieties permitted by the Naples pizza authorities when making by the book Pizza Napoletana. San Marzano, Corbarino, and Piennolo tomatoes. …
The signature holiday dish of Napoli
Meet Papaccelle peppers, the newest addition to the collection of Maida vegetables in extra virgin olive oil. Papaccelle is an heirloom pepper variety local to the …
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