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…

Pasta Faella and Colatura, a Natural Pair of Wonderful Foods

At Salone del Gusto we didn’t go anywhere without first making a stop in Campania. Actually we felt we were always there. Why? We love Campania and its products. For example, Pasta Faella and Colatura di Cetara, their booth was right next to each other, geographically they are very close and they complement each other perfectly….

Stefano Noceti and the University of Gastronomic Sciences

We are so proud to see our very own Stefano highlighted as a feature Alumni on the University of Gastronomic Sciences website. We think Frances said it best when she told Stefano the other day over lunch, “I have so much respect for you as a person who decided to follow what you loved”.  In the…

If You Are a Serious Cook, These Almonds Are for You – From Noto, Sicilia

Last week, in the NYTimes, Florence Fabricant compares Sicilian Noto Almonds to “other” almonds and writes: “Fat, buttery Marcona almonds have become the stars of the nibble bowl. But serious cooks, and those with sophisticated taste buds that welcome bitterness, might consider distinctive almonds from Sicily. These are dry in texture, not oily, slightly wrinkled…

Gustiamo is Slow Food Approved!

Gustiamo, is one of them. If you open this link, you’ll see us sandwidched between the Greenmarkets (53 in the five boroughs) and Hearth, Marco Canora’s restaurant in the East Village. Good company, eh? What is the Snail of Approval? It is a reward that Slow Food gives to food establishments “because of their contributions…

Welcome Gustiamo’s New Entries from Maida Farm: Papaccelle and Cipollotto!

Papaccelle and Cipollotto Nocerino are two new products Gustiamo started to import from the Maida Vastola farm. Left, Beatrice between Francesco Vastola and Fabrizio, his son. Ever heard of Papaccelle and Cipollotto? What are they? No doubt, Gustiamo is the only crazy importer of this rare stuff. They are vegetables, both protected by Slow Food…

Piennolo Tomatoes, A Sure Winner!!!

Another year, another Fancy Food Show. What’s new? Two things this year: it will take place in Washington DC, instead of NYC; and Gustiamo will not go. But Gustiamo’s Piennolo Tomatoes will be there as a candidate for the Best Product of the year, the SOFI competion,, whose results will be announced at the Fancy…

We Go Nuts for Pistachos from Bronte and Almonds from Noto

Pistachos from Bronte and Almonds from Noto are protected by Slow Food because they are in danger of extinction. They grow a few miles apart in southeast Sicily and production is very limited. To give you an idea, in California, the production of pistachos is 4 million tons per year, and in Iran it is…

Slow Food, Urban Assembly and Gustiamo for the Good of the Kids in the Bronx

After months of planning, Gustiamo partnership with Slow Food and the Urban Assembly School for Wildlife Conservation in the Bronx finally came to life. One has to worry a little when the group is made of teenagers… even We almost forgot how good food and communal cooking  are  immediate aggregators! Our  first visit brought an…

Sea Salt of the Slow Food Presidium “Sale Marino Artigianale di Trapani”

  Enzo Gucciardo, Gustiamo’s salinaro (salt maker), could not attend the Salone del Gusto, but the Slow Food Presidium “artisanal sea salt from Trapani” was well represented by his collegues: Rosario Genovese, Vito Genovese and Anna Culcasi. Look at their wonderful faces which tell all their life of passionate but hard work. What a hard…