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 you to Pesto Trapanese, Pesto Genovese’s Sicilian cousin. Legend has it that, in the Middle Ages, sailors traveling from Genova to the East brought pesto all the way to the port…

Piennolo, tomatoes from the Volcano

We are reporting back from a memorable week in Campania, where we finally got to hang out with some of our favorite people, our farmers. Did you follow our trip on IG stories? Farmer Pasquale and his mamma Anna welcomed us on their fields, right at the foot of Vesuvio. This corner south of Napoli is…

How Pasquale Imperato Grows The Best Piennolo Tomatoes

Piennolo tomatoes have grown in and around Mount Vesuvio National Park for a very, very long time. So long in fact, that their DNA had the time to perfectly adapt to the dry, volcanic environment of the area. Piennolo developed thick skins as protection against the salty wind and the harsh sunlight. They also have…

How to Avoid Fraudulent San Marzano Tomatoes

Fraudulent San Marzano Tomatoes are real problem here in the US. Chances are, if you’ve bought a can of “Italian San Marzano Tomatoes” from your local grocery store, they’re fake! “At maximum 5 percent of tomatoes sold in the U.S. as San Marzanos are real San Marzanos” – Eduardo Ruggiero, President of the Consorzio San…

Corbarino and Piennolo Tomatoes on Modernist Pizza Podcast

You can’t have a delicious margherita pizza without delicious tomatoes. While we’ve all heard of the infamous San Marzano, two other tomato varieties can top the DOP Margherita pizza. Meet Corbarino and Piennolo! In episode five of their Pizza series, Modernist Pizza Podcast spoke with our Corabino and Piennolo producers to learn why these vesuvian…

The Tomato Pantry

Good Italian tomatoes are the foundation of Italian cooking. With all its particular microclimates and unique terroirs, the geographical Italian peninsula is practically designed for growing gloriously flavorful tomatoes. All Gustiamo tomatoes are harvested at their peak ripeness and preserved at their maximum flavor potential. When you buy a Gustiamo tomato, you know you are getting your…

From Bittman: Penne all’Arrabbiata

This recipe is adapted from the Bittman Project, our dear friends sharing all their knowledge about good Italian food and everything you need to know to be a better cook. Kate Bittman tested this recipe for an Italian gift bundle that we organized together for their readers, and here’s what she has to say about…

Vesuvius Volcanic Tomatoes

From the incredibly lush land at the foot of Mount Vesuvius (see pic!) comes this mind blowing heritage tomato. Piennolo tomatoes represent the essence of Campania’s volcanic terroir. The strong sun and mineral rich lava soil create a concentrated, unique flavor profile that will shake up your tastebuds. PIENNOLO TOMATO FACTS: ???? They have a small…

Fricasseed chicken with Piennolo Tomatoes and Taggiasca Olives

The first person we looked to for cooking advice after our first shipment of Taggiasca Olives arrived was Victor Hazan. He told us that “Marcella had a fricasseed chicken recipe that called for olive taggiasche. It was one of her many beloved chicken dishes. It’s on page 273 of MARCELLA CUCINA.” We were especially excited about…

3 Tomatoes for your Pizza

There are only three tomato varieties permitted by the Naples pizza authorities when making by the book Pizza Napoletana. San Marzano, Corbarino, and Piennolo tomatoes. They are heirloom varieties, local to the Campania region, where they are hand harvested and cared for by honest and passionate farmers, who dedicate their lives to these tomatoes. San…