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Interview with Testa: Why preserving Bluefin Tuna in EVOO?
If you want to eat bluefin tuna, this is the most responsible way to do it. Since 1800, the Testas have been sailing the Mediterranean …
Caserecci with Anchovies and Cauliflower
We revisited this recipe for Pasta with Anchovies and Cauliflower from the gusti archives, and it’s still as delicious as ever! Back when we first …
A Fig Treasure called Fagottino
Last summer, our friend + James Beard award-winning journalist Paul Greenberg spent some weeks in Cilento. Amex’s Departures Mag just published his epic tale of …
Tuna Fillets, Ventresca, Buzzonaglia… How to choose?
If you read our interview with Tuccio Testa, you know that Sicilian bluefin tuna is a special creature with extraordinary characteristics. Each cut of the …
Santomiele Dried Figs in Departures Magazine
Our friend Paul Greenberg has one fantastic job. He’s a James Beard award-winning food journalist and a regular contributor to the NYTimes and many other …
The BIG Umbrian Oil Pop Up
The Gustiamo Olio Nuovo Pop Up is back, but with a new glow! The much awaited big size of Gaudenzi extra virgin olive oil gets …
Gustiamo in the Media
