Caffè Sicilia Candied Lemon Peel: Ruth Reichl is a Fan!

It seems our cara amica Ruth Reichl has a new favorite Gustiamo product: Caffè Sicilia’s Candied Lemon Peel! She gave us a special shout-out in her weekly newsletter “La Briffe“, suggesting Corrado Assenza’s canditi would make a fantastic gift for any foodie in your life. What we really love about her write-up is that she…

Busiate alla Bronx! Cooking with Herbs from the Foodway

Did you know there’s edible herbs growing along the Bronx River?  Just a stone’s throw away from our warehouse, wild lambsquarter grows spontaneously along the Foodway of Concrete Plant Park. And it turns out, it makes a damn good pesto! We got to share this pesto with the community during our cooking demonstration at the…

The World’s Best Pesto in La Cucina Italiana

We thought we knew everything there is to know about what makes the best pesto. But it turns out, Roberto Panizza had yet another trick up his sleeve! Roberto is the undisputed “King of Pesto”. He created the World Pesto Championship, where 100 competitors from across the globe come together to create the best possible…

Sicilian Eggplant Caponata

This is an unapologetically Gusti Caponata, a twist on the classic Sicilian version. We opted for Saba and Sirk grape vinegar to create its typical agrodolce flavor. Then, we used real Castelvetrano olives, already pitted and preserved in Sicilian EVOO infused with a blend of Mediterranean herbs. These olives will truly set your Caponata apart!

Biasetto’s Summer Panettone in Dissapore

Summer panettone is here to stay. After a shy debut that might have looked like a passing trend, Panettone Estivo is gaining momentum across Italy and the world as a non-negotiable summertime treat. No more waiting until December to get your panettone fix! Dissapore, an online Italian food magazine specializing in food rankings, recently included…

Fried Caper Leaves

Crunchy, umami, comforting. Fried caper leaves are perfect to serve for a special aperitivo, on their own, or as part of a larger spread. It takes less than 15 minutes, but it’s one of those treats universally loved.

A million reasons to use Caper Leaves

Caper Leaves are one of those revelation ingredients, the ones you try and think to yourself: “how did I get to this point without knowing them?” Wildly growing on Pantelleria – the tiny, rocky island between Sicily and Tunisia – these caper leaves are picked by hand and preserved in Sicilian extra virgin olive oil…

How to choose your Summer EVOO

EXTRA VIRGIN SUMMER Fresh mixed greens, bruschetta with raw tomatoes, backyard BBQ, grain bowls, a quick pasta salad, or even gelato: the key to the best summer meals is (1) keeping it simple and (2) a great extra virgin olive oil to rely on. It doesn’t matter if you’re in Italy or the US, on…

Peaches with Honey, Sea Salt, and Basil

We don’t recall how or when we came to know this uncomplicated yet astonishing recipe. Over time, it has simply become part of the Gusti summer repertoire. When yellow peaches are in season, we love cooking them with Eucalyptus honey and fresh basil leaves. Then, to unlock all the flavors of these syrupy, aromatic peaches,…

Caffè Sicilia Canditi in the New York Times

Ever since we first tasted Corrado Assenza’s canditi back at his shop in Noto, we knew we were onto something really special. Italian chefs can’t have enough of his candied lemon, orange, and bergamot peels. Literally, they’re already sold out for the season. Now the US food world is catching on to these prized ingredients….