Balsamic IGP, an Industrial Product

In La Voce di New York, Alessandra Ferretti writes about a very important issue, Aceto Balsamico. She discusses Aceto Balsamico Tradizionale DOP and how it is a true treasure of the Italian gastronomy, culture, and tradition. She also talks about Aceto Balsamico of Modena IGP (Indicazione Geografica Protetta), which is on every shelf of every supermarket…

La Voce di New York talks Aceto Balsamico DOP

Alessandra Ferretti recently interviewed both of our Traditional Balsamic Vinegar DOP producers, Mariangela Montanari from La Ca dal Non and Andrea Bezzecchi from Acetaia San Giacomo for an article in La Voce di New York. Our own Beatrice was also interviewed; she talked about the difficulties of communicating the story and value of Traditional Balsamic Vinegar DOP….

Marco Colzani Chocolate Making

Marco Colzani is a serious chocolate maker. He is an expert at getting the maximum flavor out of the cocoa beans, which he sources himself from countries like Dominican Republic, Cuba, and Peru. Marco was recently featured on Italian television as one of the young artisan food makers of Italy. Watch the video to learn…

Gustiamo on News 12

Guess who was on News 12 The Bronx? You guessed it, your favorite place to buy authentic Italian foods! Reporter Asha McKenzie came and visited us and we had a blast showing her around the Gusti Warehouse! Asha says: “Gustiamo is a hidden gem that has been in the Bronx for 17 years! Making sure…

What’s up with Italian 00 flour?

Franco Berrino is probably the most well-known nutritionist in Italy and he has a big opinion about Italian 00 flour. Actually he calls refined 00 flour the “most dangerous poison humanity has ever seen.” Damn. Simply put, 00 flour is extremely refined flour made with only grano tenero (soft wheat). It is flour that has…

David Lebovitz on Pairing Saba

Facebook Live is so much fun. This week we got to watch New York Times Food hang out with David Lebovitz and Melissa Clark at one of our favorite places in Brooklyn: Bedford Cheese Shop with Charlotte Kamin! What were they talking about? How to make the perfect cheese plate. This chat couldn’t have come up at a…

In LA, Filippo Berio is the image of Made in Italy

Teatro Naturale, an Italian online newspaper dedicated to food, agriculture, and the environment recently reported some sad news about Made in Italy. The Los Angeles Times organized the LA Food Bowl, a food and wine festival. It collaborated with many cultural institutes from countries with excellent food traditions. The Italian Cultural Institute of LA participated,…

Feasting Everything Full of Antichi

That feeling when a Sarda Nonna cooks you lunch? Amazing. During our visit in Sardegna we had the pleasure of feasting with the Pinna Family, the makers . The feast was prepared by la Signora Carina (Caterina in the local dialect). When we first met Carina, we insisted that a plate of pasta would be enough…

Pasta con la Bottarga

Before you start to tell us that you don’t like fishy flavors, hear us out. We have served this dish to people who didn’t even realize they were eating fish. This pasta dish is a true marriage of Mediterranean flavors and it’s the bottarga that brings them all together, with its umami flavor. So umami….

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…