Eggplant Parmigiana Secrets

This is the eggplant science you’ve been waiting for. Summer is almost over and you should make the most of it before it’s too late. ‼️ Use the very best ingredients. San Marzano tomatoes for your sauce, Vacche Rosse Cheese, and real EVOO for frying *will* make a big difference. 🍆 The eggplant Get rid of that…

Sott’oli Talk: Top 3 Preserved Vegetables

Always work with people that inspire you. Enter: Pastaia Danielle Glantz. We consider her Gloucester pasta shop a Gustiamo outpost. Just walk in and you’ll be welcomed by shelves brimming with Gustiamo products. Yes, Danielle is the Wonder Woman of fresh pasta. But not only that! Between ravioli and spaghetti alla chitarra sessions, she’s been visiting as many Gusti…

Spaghetti with Yellow Tomatoes, Colatura, and Vacche Rosse Cheese

Who said that fish and cheese don’t go together in the Italian kitchen? We joined forces with our friend Chef Silvia of La Rina to prove this prejudice about Italian food traditions totally wrong. The umami bombs Anchovy Colatura and Vacche Rosse Cheese are a match made in heaven. Add Yellow Tomatoes from Cilento and…

Postcards from Sicilia

Postcards from the Pianogrillo farm in Ragusa. Road tripping from Palermo to Catania, enchanting Sicilia welcomed us with its incredible enthusiasm (and 100°F). Did you follow our Sicilian adventure on IG? In the Southern tip of the Sicilian island, shines Chiaramonte Gulfi with a stretch of olive groves that extends as far as the eye…

Sweet Summer Panettone

“You shouldn’t have to wait for December to have a slice of Panettone,” Master Pastry Chef Luigi Biasetto told us. Hell yes! Biasetto Summer Panettone is finally here. Read the highlights from our Q&A with the Panettone genius himself: How is your Summer Panettone different from the winter version? “We came up with a lighter and fresher…

Eggplant Parmigiana

No matter how steaming hot summer days can get, nothing honors the queen of summer, eggplant, like a homemade tray of Melanzane alla Parmigiana. YES, we do fry in real extra virgin olive oil and YES, we do make our tomato sauce with San Marzano tomatoes!

Candele alla Genovese

Decadent, sweet, and rich: it’s Candele alla Genovese time. And don’t let the name fool you: Genovese is uncompromisingly Neapolitan! Genovese is a beef braised sauce usually prepared “in bianco” (without tomato), where the copious amount of onions – one of the main ingredients in this recipe – gives the moisture necessary for a long, …

Fagioli all’Uccelletto

Beans, extra virgin olive oil, tomatoes, and sage. This simple combination of ingredients represents one of the most iconic dishes of Cucina Povera. Pellegrino Artusi wrote in his La scienza in cucina e l’arte di mangiar bene in 1891 how easy it was to come across this meal around kitchens and restaurants in Firenze. Explaining…

The truth about Trenette Pasta

Trenette with Pesto Genovese, green beans, and potatoes are having a moment. Attenzione, it’s not because most ingredients of this quintessential Ligure dish are in season right now. We have to thank Pixar’s spanking new movie Luca, for the debut of Trenette in the world. It wouldn’t be an animated version of Cinque Terre without…

The Best Pesto Genovese

This is the official recipe for the one and only Pesto Genovese. We learned this recipe from The Pesto King himself, Roberto Panizza, who created the World Pesto Championship. He’s the guy who makes our unparalleled fresh Pesto Genovese, the ready-to-eat version. Roberto believes that Pesto Genovese is not an exact science, you can adjust…