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…

Bottarga Chickpea Spread

Yes, this recipe is essentially bottarga hummus. Glorious tahini-less hummus. We have been making it all summer. We are kind of obsessed. This recipe is facilissima e buonissima! So simple and so delicious. We first learned it from the wonderful Stefania Barzini. Stefania, thank you for introducing us and all of our friends to the chickpea + bottarga combination. It…

Farrotto with Porcini

We are writing this post while beautiful February snow piles up on our warehouse windowsill. Just like risotto, farrotto is a perfect wintertime dish. But farrotto’s flavor profile is a whole ‘nother ballgame. Farrotto is more rustic, it is rich with nutty flavor. This dish tastes of whole grain goodness. Serves 4-5 people

Erica de Mane’s Lentil Soup

We are kicking off soup season with this favorite from Erica de Mane. This lady know lentils. So, of course, for her Umbrian lentil soup recipe she uses our lentils, which are grown in the heart of Umbria. Erica says, “For this soup I’ve chosen the tiny, tanish lentils grown in Umbria. They keep their shape even when…

Marcella Hazan’s Purgatorio Bean & Barley Soup

Marcella Hazan always knows what we need. When we flipped through this recipe in “Marcella Cucina,” there was no doubt that it’s exactly what frigid winter 2015 calls for. Here Purgatorio Bean & Barley Soup (adapted from Marcella Hazan)! Serves 4-6 people

Risotto con Salsiccia e Fagioli Borlotti

We start eating this dish as soon as sweater season rolls around, and we don’t stop until spring flowers start popping up. It is a Marcella Hazan classic, adapted from her “Risotto with Sausages and Cranberry Beans” recipe in her book Marcella Cucina. Note that much of the preparation for this dish can be done well…

Family Farro Recipe from Umbria

When we call Farro an “ancient grain” we are not messing around. Traces of Farro have been found inside the tombs of Egyptian kings, and Farro was used to feed the ancient Roman army. Italians have been dining on this truly ancient grain for centuries; from the Roman empire era to the Instagram era! So,…

Cappelletti Family Farro

The Cappelletti family has been producing grains and legumes forever. Their glorious farm, La Valletta, is right in the heart of Umbria. The other day, Alessandro and Rosalba Cappelletti shared this farro recipe with us. Of course, we went home immediately to test it out. This recipe is wonderful. It is so flavorful and full…

Cibus 2014

Gustiamo never stops! Not long after our extra virgin olive oil adventure in Molise, we headed north to Parma. Our visit to Cibus 2014 was a whirlwind of a trip, but absolutely fantastic and full of excellent food and amazing people. We started our visit chatting with Rosalba and Alessandro from La Valletta (top left)….

Taste 2012 and Gustiamo’s Producers

I am a great fan of Taste, the trade food show that is held in Firenze, every year in March. Where else could I meet such a large concentration of Gustiamo‘s producers? In one spot, for three days, we talk about future plans, prices, new products and orders… we have fun, we talk about family…