The Gustiamo Olive Guide

The Gustiamo Olive Guide Italy is one of the world’s richest countries… rich in olive biodiversity, that is.  There are 500+ varieties of olives in Italy! That’s more olives than we could taste in a lifetime.  We import 4 variety of olives. All of them are great for both eating out of the jar AND for cooking….

Yellow Tomatoes

Yellow Tomatoes are here! Maida’s Small Yellow Tomatoes are whole, with their skins, and jarred in yellow tomato juice. These yellow tomatoes are true heirloom tomatoes. They belong to a rare and precious variety, Pomodorino Giallo a Polpa Bianca. Thanks to farmer Francesco Vastola and his family in Cilento, they are being preserved and kept alive through the generations. These…

The New York Times Small Artichokes

The perfect Negroni accompaniment according to the New York Times is Maida’s Small Artichokes. That’s right, our artichokes are the ultimate aperitivo food. As Florence Fabricant says, these artichokes “have deep flavor and a texture at once tender and firm.” These artichokes are preserved in Maida’s own extra virgin olive oil. After you finish the artichokes,…

Maida Artichokes in the New York Times

Ask anyone in Italy who is passionate about good sott’oli and they will say the name Maida. Francesco Vastola of Maida Farm is THE AUTHORITY when it comes to preserving seasonal vegetables in extra virgin olive oil, just as the NYTimes! They recently published an article about Francesco’s iconic artichokes. As Florence Fabricant says, “Francesco…

The Best Pizza Tomatoes with Anthony Mangieri On Vice

Gustiamo loves Anthony Mangieri. Gustiamo has been importing the best tomatoes for pizza for just about as long as Anthony has been making pizza. That, paired with the fact we are both obsessed with quality, makes it a no brainer that we are good food friends. Maybe you remember the Gustiamo Happy Video?  Anthony made a…

Greetings From Artichoke Season In Italy

SMALL ARTICHOKES Spring is artichoke season in Cilento National Park, the countryside south of Naples, and we just received a shipment of Small Artichokes, fresh from the field. These artichokes are planted, harvested, and jarred in extra virgin olive oil, all by Maida Farm. These artichokes are called Artichokes of Paestum and they fall into the category of Romanesco Artichokes. They…

Pasta with Caperberries, Hake, and Sun Dried Tomatoes

Gustiamo is on a caperberry kick. We can’t stop cooking with them; we’ve been adding caperberries to just about everything lately. When our friend, Chef Silvia Barban of LaRina, heard about our caperberry obsession, she created this pasta recipe for us. For this amazing pasta dish, Chef Silvia uses sun-dried tomatoes from Maida Farm and a…

Italian For Spicy Is Piccante.

We’d like to introduce you to: Chili Peppers in Extra Virgin Olive Oil, made by Francesco Vastola on Maida Farm. They are red-hot and full of flavor. These chili peppers are our newest product from Campania. They are a local variety of chili in Salerno known as Peperoncino a Cornetto. The only ingredients in this jar are: hot peppers, extra virgin olive oil,…

Stacey Snacks with Tomatoes and Anchovies

We first met Stacey of Stacey Snacks at a pizza place! Where else? This lady loves good pizza almost as much as we do. The pizza place was Razza in Jersey City. We were there to see Dan Richer and Katie Parla. It turned into an amazing food night. With lots of bread, butter (oh! Dan’s butter),…

NYTimes in Ischia, Eating Gustiamo

Did you read Julia Moskin’s “In Ischia, Italy, Cooking Is Done in the Sand, Not the Stove” in the NYTimes? Weren’t you literally salivating by the end of the article? What a meal she had! While she was waiting for her secondo to cook in the sand, she indulged in an epic antipasto, made with Maida Farm sotto’oli;…