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…

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…

Pantesca Salad

The first time we prepared this salad inspired to Pantelleria’s flavor gems – capers – we were not in the tiny island of Pantelleria, in Sicily. We were actually upstate New York, in New Paltz, at the dreamy farm of Ray Bradley. We were kicking off a new Gustiamo tradition: a Ferragosto (15th of August)…

Tomatoes From Campania

Among the precious heirloom seeds and rare local varieties of Campania, Corbarino and Piennolo tomatoes shine out. They are flavor gems, so there’s only one rule for getting the best out of them: be gentle. Long cooking or extreme heat will dull their complexity. Corbarino and Piennolo tomatoes only take 10 minutes to turn into a satisfying sauce that…

The Art of Hanging Piennolo Tomatoes

Piennolo tomatoes are incredible. They are grown on the slopes of Mt. Vesuvius, picked in late summer, hung up in people’s cellars and eaten all year long. There are no preservatives added, no refrigeration, and no high tech packaging. What keeps them fresh looking and tasting for the better part of a year? Two things….

Gustiamo on Rachael Ray Every Day

Our founder and president, Beatrice is in the Rachael Ray Magazine serving the very best Italian food pantry advice. As the wonderful Geraldine Campbell writes, “Beatrice Ughi, a native of Naples, Italy, and the founder of the online shop Gustiamo, shares five products from Italy that are worth the splurge.” First on Beatrice’s list is Faella…

Meet Pasquale and his tomatoes

Pasquale the Piennolo Farmer “Piennolo tomatoes are special because of how they burst with flavor when you cook them. After just cooking them for a few minutes the aromas start to explode.” We are delighted to introduce you to Pasquale Imperato, our Piennolo Tomato farmer. He’s the latest addition to the Gusti family of good food farmers. Piennolo Tomatoes are…

Welcome Pasquale Imperato Sapori Vesuviani

Welcome Pasquale to the Gusti Family! His DOP Piennolo Tomatoes just landed for the first time in the USA. We are so proud to introduce our new producer of Piennolo Tomaotes, Sapori Vesuviani, lead by the wonderfully passionate Pasquale Imperato. If you ask Pasquale a question, there’s a 50% chance that he will start his…