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 …
A Sicilian 15-Minute Pasta
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 …
Filippo Drago and his Ancient Sicilian Grains
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, …
Olive Oil Cake
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 …
What is REAL whole wheat
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 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 …
Beyond Whole Wheat Pasta
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, …
The Gustiamo Pasta Guide
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 …
Bakers love Molini del Ponte: Sicilian specialty grains
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 Busiate Pasta
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 …
Pane Nero di Castelvetrano, the Recipe (with sourdough starter)
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 …
Tumminia Flour
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 …
Gustiamo in Gambero Rosso
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 …
What is whole wheat?
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. What’s the difference?
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 …
Busiate with Sausage and Broccoli Rabe
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 …
Filippo Drago in Sole 24 Ore
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 …
In Eater: Pasta With a Pedigree
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 …
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