On Serious Eats: Bottarga, The Ancient Ingredient Everyone Should Try

Serious Eats makes a serious argument for Bottarga in Sho Spaeth’s piece “Bottarga: What It Is, How to Use It, and Whether It’s Worth It”. The answer to that last question? A resounding YES.  While Bottarga is expensive, a little bit goes a long way. Plus, it keeps indefinitely in the fridge. Whether you slice…

Balsamic Vinegar and EV Olive Oil with Gelato

We celebrated US National Ice Cream month, Gustiamo style, using both traditional balsamic vinegar from Modena and EV olive oil. A few drops of the traditional stuff from Modena can go a long way when it comes to balsamic. The taste of our Ca’ dal Non Traditional Balsamic Vinegar over vanilla or strawberry gelato is…