What is whole wheat?

Practically everything you see in the USA labeled as “whole wheat” is not whole. Did we just blow your mind? Sorry, not sorry. How do we know that this is true? Because there is just not THAT MUCH whole wheat flour being milled. According to the amazing and thorough article, Bread is Broken by Ferris Jabr in the…

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.

Filippo Drago in Sole 24 Ore

We our so proud of our miller, Filippo Drago. His business, Molini del Ponte was featured in Il Sole 24 Ore aka, the Wall Street Journal of Italy. He was featured for ALL the right reasons. He is an example of someone running a successful business with good food. Doing things the right way. Why should…

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…

Gustiamo in Edible Brooklyn!

Our friend and amazing fresh pasta maker, Antonio Capone of Un Posto Italiano, rocked the cover of edible Brooklyn this month. Who was with him on the cover? Gustiamo! Well, at least our flour was. As Antonio says in the article, “pasta is all about the flour.” In fact, as Edible explains, Antonio “tried several American…

The Sicilian Bread Zing Takeover

It is no secret that Gustiamo has a major company crush on Zingerman’s. It was such a privilege for us to accompany our miller Filippo Drago of Molini del Ponte and his master baker Renato Flaborea to Ann Arbor on our mini good grain tour. The Zingerman’s Sicilian bread revolution started with master baker Frank Carollo in Castelvetrano,…

New from Castelvetrano, Never Before in the USA

Calling all bakers, breadmakers, pizzaioli, and ancient grain enthusiasts… Let’s Talk Flour. Filippo Drago’s flour is here in the USA, for its first time ever! This guy, is Filippo. You might recognize him because he makes our incredible Busiate Tumminia Pasta. Here, he is standing in front of his stone mill in Castelvetrano, Sicily. Filippo’s…

Celebrating The Year And Buon Anno Nuovo!

The Flavor of 2015! This year you all fell in love with the masterpieces of two Italian artisans, one from the North and one from the South. These were unequivocally our best sellers in 2015. From Lombardia, Marco Colzani’s spreads. This year we did an experiment, everyone who stepped foot in our warehouse, tasted these…

The pasta that stole the show.

Filippo Drago was a celebrity at the Fancy Food Show. EVERYONE wanted to talk to him. What did they want to talk about? Well, mainly 3 things. One, how well he pays the young farmers who grow the grain he mills. Good farmers deserve good money! Two, how he stone mills his grain. Three, how…

Our Busiate Pasta in the Garrubbo Guide

Check us out in the Garrubbo Guide! Signore Garrubbo featured our Busiate made by Filippo Drago from Sicily. Here’s what Ed Garrubbo had to say about our ancient grain pasta: “Who knew that wheat has been cultivated for nearly 10,000 years, originating in the Fertile Crescent (around the Rivers Jordan, Nile, Tigris, and Euphrates) and is…