Ryan Hardy Using Pasta Martelli in the NYTimes

What stood out to Pete Wells of the NYTimes while he was reviewing the restaurant Pasquale Jones in NYC? Ryan Hardy’s spectacular cooking, yes. What else? The dried pasta. “Dried spaghetti from the Martelli family’s tiny factory in Tuscany is a constant, too. One night it was dressed with very fine bits of blue crab…

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,…

Juliana’s Named Best Pizzeria in America

“The world has finally caught on to what we’ve been saying for years: Juliana’s makes a damn fine pie,” says the Gothamist. To all the fans of Gustiamo and good pizza, today we are proud to announce that TripAdvisor has named Juliana’s Pizza the best pizzeria in the USA. That’s right, out of the ENTIRE United…

Stefano Ferrara

Stefano Ferrara is probably one of the most important people on the NYC pizza scene. No, he is not a restaurant owner, nor is he a pizza maker. Stefano is a pizza oven artisan. Many believe that Stefano makes the best pizza ovens in the world. If you want to know more about what Stefano does, we…

Chef Antonio Mermolia

Antonio Mermolia is the Calabrese chef of our dreams. And we don’t say that because of how handsome he is. Chef Antonio is a wonderful guy, a true gentleman, and committed to cooking in the USA with real and authentic Italian ingredients. Naturally, Chef Antonio and Gustiamo are best friends. We recently had a fantastic and…

Dedicated to All Pizzaioli – How Enzo Coccia Does It

We are going to share the Ultimate Pizza Secret. (At left, Il Pizzaiolo‘s Pizza – picture taken by Gustiamo 3 days ago in Pittsburgh.) When you prepare the tomato sauce for your pizza and you open the tin of San Marzano tomatoes, you MUST use all the content of the tin, both the tomatoes and…

Patsy Grimaldi Is Back in Town!

Remember Patsy’s? Remember Grimaldi’s? Legendary pizza places in NY! Patsy Grimaldi is now opening a new pizzeria under the Brooklyn Bridge, again. In exactly the same location as the original Grimaldi’s (later sold) was. Patsy is shopping for real San Marzano Tomatoes and came to see us in the Bronx. They said that all they…

Speedy Speedy True Romeo

This is how the place looked a month ago, when we went to visit Justin Bazdarich   and Todd Feldman in Clinton Hill, Brooklyn. A great location, a place with lots of potential, but other than a wonderful oven (from Italy, assembled in California), there was not much to see! A month later, Speedy Romeo…

Jeremy McMillan, Fantastic Chef @ Bedford Post Inn

What a fantastic dinner! Left, Gustiamo (Nicolette, Stefano, Martina) with chef Jeremy McMillan at Bedford Post Inn, in Bedford, NY, north of the city. The place was jumping last Tuesday, a notoriusly slow night for restaurants. Bedford Post Inn is also an 8 room Relais & Chateaux AND it is owned by Richard Gere (need…

Pianogrillo EV Olive Oil Goes to Aspen!

Carlo Mirarchi of venerable Roberta’s in Brooklyn, was nominated Best New Chef 2011 and he is going to the Food & Wine Classics in Aspen to receive the well deserved award and to cook for food gods like Daniel Boulud, Mario Batali, Danny Meyer… this Saturday. Congratulations!!! Carlo is not going alone, he is bringing…