Candele alla Genovese

Decadent, sweet, and rich: it’s Candele alla Genovese time. And don’t let the name fool you: Genovese is uncompromisingly Neapolitan! Genovese is a beef braised sauce usually prepared “in bianco” (without tomato), where the copious amount of onions – one of the main ingredients in this recipe – gives the moisture necessary for a long, …

The truth about Trenette Pasta

Trenette with Pesto Genovese, green beans, and potatoes are having a moment. Attenzione, it’s not because most ingredients of this quintessential Ligure dish are in season right now. We have to thank Pixar’s spanking new movie Luca, for the debut of Trenette in the world. It wouldn’t be an animated version of Cinque Terre without…

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 are your Mediterranean hot sauce. They combine the crisp mouthfeel and rich flavor of hot peppers in a balanced spicy + savory glow. Father and son farming team, Franco and…

Bucatini da Panico

Have you been feeling panicked about Bucatini? Over the past 24 hours, we’ve been fielding calls, emails and texts from so many of you alarmed and agitated over the Totally Bizarre Bucatini Shortage of 2020. We’re here to quell your fears and provide some reassurance in the form of Bucatini Faella. That’s right, Gustiamo is…

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 try it. This pasta is extraordinary. It is a creamy marriage of distinct and bright ingredients which requires no effort to achieve an incredible result.  

Pasta Corta

With about 20 pasta shapes to choose from, Pastificio Faella is the producer we turn to for pasta inspiration. Made in Gragnano, near Naples, Pasta Faella religiously respects these three pasta commandments: only 100% Italian Semola exclusively extruded with a bronze die always dried slowly, at least 2 days, at the lowest temperature possible Pasta this good…

Pasta al Pomodoro

Pasta al Pomodoro is probably the most iconic Italian comfort food. It makes for a quick meal full of goodness for every day in every season. Here at Gustiamo, we cook Pasta al Pomodoro (at least) once a week.  Simplicity is the key: we can never get bored of this one!

Spaghetti con la Colatura

Raffaella Nettuno makes Gustiamo’s Colatura (best Colatura you ever tasted). This is her special and secret recipe for Spaghetti con la Colatura. Delicious and very easy to prepare: you just need to know how to boil water!

The Tomato-y, Shallot-y Pantry Pasta

We are big fans of Alison Roman, of her outspoken attitude and dedication to an unfussy and flexible cooking style. So, when her recipe for the tomato-y, shallot-y pasta you didn’t know you wanted made its first appearance in the New York Times, we couldn’t help but join the group of enthusiastic readers and give…

Sicilian Pasta With Anchovies and Toasted Breadcrumbs

This is a traditional recipe from Palermo, Sicilia, where you can find it under its original name: Pasta c’Anciuova e Muddica Atturrata. When we shared the love for this very rich and savory Sicilian pantry pasta with our friend Sasha of Serious Eats, the combination of salty, sweet, umami, and crunchy for him was mind blowing….