Fresh from Sicilia: New Harvest Pianogrillo
If you could bottle up the Sicilian countryside, what would it taste like? New harvest Pianogrillo extra virgin olive oil! Lorenzo Piccione, the mastermind behind …
Sicilian tomatoes, salt, and sun.
It’s peak tomato season on Pianogrillo farm, which means they’re busy making Sicilian tomato concentrate aka Estratto di Pomodori or strattu. From Saveur to Serious Eats, all …
Pasta e Ceci alla Romana
Pasta e Ceci (pasta with chickpeas) is a classic. It uses simple pantry staples to make something more than the sum of its parts. Nourishing …
Extra Virgin Summer: Sicilia vs Molise
Summer = extra virgin olive oil flowing on everything. But what’s the right Italian EVOO for no-cook season, when the simplicity of the flavors is …
Pomodori Ripieni alla Romana
Pomodori ripieni alla Romana are the most satisfying baked stuffed tomatoes we’ve ever tasted. These rice-stuffed tomatoes are deceptively simple and bursting with flavor. Plus, …
Olio Nuovo from the Islands: Sicilia or Sardegna?
This is one of our favorite times of year. Olio nuovo finally arriving at Gustiamo! Presenting the glorious new harvest extra virgin olive oil from Sicily …
Pianogrillo Back in Stock
Run don’t walk, a shipment of Pianogrillo extra virgin olive oil just arrived in the Bronx. There’s a good explanation for these few weeks of …
The Gustiamo Olive Guide
Italy holds the world record for olive cultivars: we have a biodiversity fortune of more than 500 different olives. That’s almost half of the world’s …
Pasta Sauce that is Independent
We’re still recovering from the news that Campbell (yes the Andy Warhol’s soup peeps) just put out $2.7 billion to get Rao’s tomato sauce in …
Aeolian Summer Salad with Balsamic Vinaigrette
This Aeolian summer salad has all the flavors of the Mediterranean. Juicy fresh tomatoes, salty Castelvetrano olives, plump sugarello fish fillets, briny caper leaves, sweet …
Corrado Assenza’s Chickpea Puree with Seasonal Vegetables
This is the chickpea puree Corrado Assenza prepared as an appetizer during his US tour this past spring. To start, he soaks Bio Alberti chickpeas …
Sicilian Salmoriglio with Oregano
Salmoriglio is an ancient Sicilian condiment featuring some of the island’s most emblematic flavors: extra-virgin olive oil, lemon, and oregano. Coming together in a matter …
Sicilian Lemon Almond Pesto with Spaghettoni
The flavors of this lemon almond pesto are the essence of Sicily. For starters, we’re using Noto Romana almonds, the most almond-y almonds on the …
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 …
Citrus Salad with Castelvetrano Olive Relish
Adapted from Saveur, this citrus salad is like eating a vacation somewhere warm and exotic. The bold flavors and bright colors wake up your senses, …
Radicchio Salad with Prosciutto, Hazelnuts, Zibibbo Raisins
This striking radicchio salad is an explosion of flavors. Bitter radicchio, sweet-tart zibibbo raisins soaked in balsamic vinegar, umami-rich prosciutto and Vacche Rosse cheese, and …
Olive al Forno with Four Kinds of Olives
Olive al forno is an impressive yet incredibly simple appetizer. Bathed in aromatic oil, a quick blitz in a searing hot oven transforms the flavor …
Pianogrillo Olive Oil in Forbes: “The Best Olive Oil You Can Buy Right Now”
Pianogrillo olive oil tops the list of Forbes “The Best Olive Oil You Can Buy Right Now, According to Chefs“. We’re absolutely thrilled! But we …
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