Why don’t Penne Martelli have ridges?

The day our Danielle visited Pasta Martelli in Lari, Tuscany was penne day! Danielle was there while the Martelli family dried freshly made penne and packaged them (by hand). You know that Pasta Martelli makes just 5 pasta shapes, right? Dino Martelli, the patriarch of the Martelli family, told us that they chose the 5 most classic…

Purgatorio Beans in The NYTimes

Do you know that feeling of satisfaction when a friend discovers for themselves a favorite thing that you have known about and loved for years? That is how we felt reading this article. David Tanis, we are so glad you have Columbused Purgatorio Beans. Really! We couldn’t be more thrilled to hear you love these Italian…

Why does our pesto have ascorbic acid?

If you love our Pesto Rossi you’ve probably read its very short list of ingredients. Only seven!  DOP Basil from Genova, Ligurian EV Olive Oil, Slow Food protected Garlic of Vessalico, Sea Salt from Trapani, Parmigiano Reggiano, Pecorino Sardo, Pine Nuts, and Ascorbic Acid. The last ingredient on the label is Ascorbic acid. You might have asked yourself,…

Angry Pasta at Roman’s in Bklyn

Here at Gustiamo we believe that food is more than just eating, it’s a social/cultural act. That’s why we are so excited to be working with Roman’s in Brooklyn on their angry pasta dish. For the month of February Penne all’Arrabbiata is on the menu. And when you order this dish, all proceeds are donated to Planned Parenthood. Where are…

Valentine’s Day Turns Green

Preparing for Valentine’s Day? Let Grub Street’ Chris Crowley tell you. Gustiamo’s got your back! Our Pistachio Spread from chocolatier Marco Colzani was featured on Grub Street’s awesome list: “18 Valentine’s Day Sweets That Are Way Better Than Those Heart-Shaped Chocolate You Always Get.” We couldn’t agree more. This pistachio spread is the perfect sweet…

Busiate with Sausage and Broccoli Rabe

This one is a wintertime favorite suggested to us by Filippo Drago in Sicily. It’s the busiate that make this dish. Something about their rustic nuttiness pairs perfectly with the sausage and broccoli rabe.

Difficult Harvest for Italian Olive in 2016

The 2016 olive harvest has been challenging in Italy. Ok, not quite as hard as the infamous annus horribilis of 2014, but quite difficult. Overall, Italy produced less EVOO in 2016 than in 2015 due to bad weather; quick changes in temperature, from hot to cold, and heavy rains are no good for growing olives….

The Olive Oil Fridge Test is Nonsense

Extra Virgin Olive Oil is a super food essential. Not only does good EVOO have the power to make any dish amazingly tasty, study after study consistently confirms its superior health benefits. Sadly, around 70% of EVOO sold in the USA is counterfeit (cut with other vegetable, nut, and seed oils). With EVOO fraud becoming more public…

In Eater: Pasta With a Pedigree

Check out Gustiamo on Eater! Everyone seems to be talking about Italian pasta made with Italian wheat. The fantastica Melissa McCart joins the wheat conversation on Eater talking about some of our favorite NYC chefs and the pasta they use. “Good pastas have been in the market for awhile, with restaurants like Roman’s in Brooklyn that…

South Bronx on New York Times 52 places to Go in 2017!

The NY Times just released the 52 Places to Go in 2017 and the South Bronx is one of these places. How cool is that?  Very cool. We know, because the South Bronx has been Gustiamo’s home for the past 15 years! If you can’t make it to the Ryukyu Islands in Japan (#52 in…