Easter Colomba!

Just in from Padova! This is master pastry chef Luigi Biasetto. He makes our Colomba, the traditional Italian sweet Easter bread which is shaped like a dove. Luigi changes his recipe every year. He is constantly discovering new and wonderful raw materials! Here’s what you need to know about Luigi’s 2016 Edition of Colomba: The…

The Gusti Pandoro Tutorial!

What is this small bag of white powder? How do I get the sugar evenly dispersed? Which is the traditional way to cut this? All mysteries and questions solved! This is our Pandoro how-to.  

The Best Panettone in Italia

Dissapore just came out with their list of best panettoni in Italy. #6 on this list is Luigi Biasetto’s panettone. Fantastico! The article says that Biasetto’s panettone is full of candied fruit, which he makes himself and that his pandoro has a cult following, just like his panettone. Of the whole list, Biasetto’s panettone is the…

Italianissimo! The most Italian Panettone and Pandoro in the USA.

Our Pandoro & Panettone are made with 99.99% Italian ingredients. Can you guess the ingredient that is not sourced from the boot? Here’s a hint: it comes from Tahiti. Master pastry Chef Luigi Biasetto uses exquisite natural vanilla pods that come from Tahiti. All the rest of his ingredients are Italianissimi: flour, butter, egg yolk,…

Great Panettone Cake – Where to Find – The LATimes

The Los Angeles Times says that: “If you’re Italian, panettone is the one tradition that’s obligatory at the holidays. There’s something so festive about that box with the sugar-dusted cake inside. And no worries if it doesn’t all get eaten at the first sitting: stale, it makes wonderful French toast.” I just read an article…

Pandoro, the Italian Golden Treat for Buone Feste

Pandoro, has arrived in the warehouse. Finally! It’s the Italian golden treat for Buone Feste. True to its name, Bread of Gold, it is bright yellow inside, thanks to the fresh egg yolks Luigi Biasetto uses to make it. Luigi truly uses the best possible ingredients and a natural mother yeast which has been nurtured…

Pandoro and Panettone. It’s a Process. To Heaven.

Since the Pandoro and the Panettone arrived in our warehouse, a week ago, and we tasted them (it’s called Quality Control, and we are very good at it), we felt the urge to call Luigi Biasetto, the master pastry chef who makes them in Padova. We talked to him today. Luigi, did you perhaps do…

Danielle’s Gustiamo People series: Alice.

The first thing Beatrice told me about Alice (a-lee-chay) was that she received her PhD in olive oil. After which, Beatrice explained that this is the new pre-requisite to work at Gustiamo; of course, she was joking… I think. For her doctoral dissertation, which was specifically about olive ripening and its effect on oil, Alice…

Gustiamo’s Colomba – Easter Dove Cake

The dove with the olive branch is one of the most ancient symbols of peace, salvation, reconciliation and joy. So ancient that the dove’s mention first appeared in the Biblical story of Noah’s Ark. Colomba, the traditional cake for Easter in Italy, is a sweet bread formed in the shape of the dove. Well, symbolically…

Talking with Your Mouth Full of Panettone

Talking with a mouthful of panettone takes some effort, but somehow, the people we know manage to say the darnedest things the first time they try Biasetto Panettone. “This is heavenly”, said our colleague Elliot; “I realize I’ve never had a good panettone in my life other than this one”, said our friend Nicoletta; and…