Chocolate Hazelnut Sandwich Cookies
These crisp chocolate hazelnut sandwich cookies are a decadent treat worthy of any special occasion. An entire cup of tonda gentile hazelnuts ground into the …
These crisp chocolate hazelnut sandwich cookies are a decadent treat worthy of any special occasion. An entire cup of tonda gentile hazelnuts ground into the …
Some things are meant to be together. Busiate and Pesto Trapanese embody the perfect example, one that truly stood the test of time. Let us introduce …
Chef Jeremy Shapiro was lucky enough to speak with our world-class grain producer Filippo Drago. In this beautiful chat between friends and ancient grain lovers, …
Fresh and moist, with a touch of citrus. The best recipe for olive oil cake needs to follow exclusively one rule: use real, high-quality extra …
When Mark Bittman teams up with Melissa McCart to investigate the world of whole wheat, we just watch in awe. It is a complex topic, …
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 …
Have you ever had a pasta so flavorful that you can actually taste the sweetness of the wheat? A pasta so full of Sicilian history, …
What do all three Gustiamo pasta producers have in common? 1. Grano means wheat. All of the Gustiamo pasta producers use Italian grown hard durum wheat, which …
Ancient grains are tastier, healthier, and more interesting to work with in general. Word of the bakers in the know! And they didn’t (only) tell …
Sicchie d’a Munnezza is Napoletano dialect for garbage can. Yes, but don’t let this ugly name fool you: this combination of typical Italian holiday leftovers …
Since we started importing ancient Sicilian flours from Filippo Drago’s mill in Castelvetrano, we have watched many different bakers (from Sicily to Torino, from the …
The Sicilian ancient grain Revolution continues here in the USA! For the first time ever, we are importing 100% Tumminia Flour. This flour is made …
Have you heard about the party we threw in Torino? With our friend Alessandro Spoto? As Gambero Rosso says, it was a celebration of “Alessandro …
Practically everything you see in the USA labeled as “whole wheat” is not whole. Did we just blow your mind? Sorry, not sorry. How do we …
Grano Duro and Grano Tenero. We hear about these wheats all the time. Why do they cause so much confusion? We have been talking a lot …
This one is a wintertime favorite suggested to us by Filippo Drago in Sicily. It’s the busiate that make this dish. Something about their rustic …
We our so proud of our miller, Filippo Drago. His business, Molini del Ponte was featured in Il Sole 24 Ore aka, the Wall Street Journal …
Check out Gustiamo on Eater! Everyone seems to be talking about Italian pasta made with Italian wheat. The fantastica Melissa McCart joins the wheat conversation on …