Pasta with Bacon, Cheese, Lemon, and Pine nuts
This is our version of Julia Moskins’ delectable New York Times recipe. The only difference is we decided to add all the ingredients together at …
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 …
Italian Black Rice Salad with Vinaigrette
This Black Rice Salad is our Gusti take on this Bon Appetit recipe. It’s a wonderful summer dish. Best of all, after you nail the …
Make it yourself or leave it to the pros?
Let’s talk Pesto. As soon as the weather begins hinting at warmth, our friends start prepping their gardens for basil and their pantries for pesto! …
The Most Vexing Ingredient
The NYTimes recently called the Pine Nut “the most vexing ingredient.” We are here to ease some of that vexation. Our Pine Nuts come from …
Caserecci with Anchovies and Cauliflower
This recipe for pasta with anchovies and cauliflower was inspired by this article in The New Yorker. Judith Thurman’s poetic words about pine nuts, which …
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