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Massimiliano Alajmo of le Calandre from Padova to NYC
Chef Massimiliano Alajmo (my hero!) gave a demonstration at the Italian Cooking Academy. Although Massimiliano’s English is perfect, at his side Marisa Huff, his American …
The Switch from French to Italian – Where Did the French Go?
In the 20 years I’ve been living in America, the switch of interest from French to Italian cuisine is really mind-boggling. Twenty years ago, everything …
Lorenzo Piccione’s Pianogrillo at the MOMA!!!
Lorenzo Piccione is a musician and makes the splendid Pianogrillo EV Olive Oil, and many other products in Ragusa, Sicilia. Either of these activities would …
Petra Flour, Stone Milled by Molino Quaglia
Petra flour, the stone milled flour made by Molino Quaglia, near Padova, will be in our warehouse in the Spring of 2011. We know very …
Odette Fada, the Best Chef in NYC!
Frank de Falco, our new friend we met at Il Gattopardo, was thrilled to be invited at lunch at Gustiamo with Odette Fada (both at …
Piennolo Tomatoes – Not Only…
These tomatoes are jumping! The article in the New York Times by Florence Fabricant (click here if you missed it!) is inspiring: she says you …
Gustiamo in the Media
