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…

Trading Italy’s Best Foods for Best Pixels

Introduced to Gustiamo by Sara Jenkins a few months ago (thank you Sara!!!), Shantanu paid us a visit last Monday. Shantanu is a professional photographer. The deal was: he would take photos, we would give him food. It was much more than that. It was an inspiring experience for all of us. Shantanu is a…

Artisanal Sea Salt from a WWF Reserve in Sicilia

Try our artisanal unrefined sea salt! It contains less sodium and it “salts” more. Therefore, it is good for you! Harvested by hand since the 15 hundreds in the salt pans near Trapani, a WWF reserve. It is an unrefined product extracted from the sea. Since it is not subject to any chemical treatment to…

Pasta Faella on the Cover of Bon Appetit

Breaking news! Pasta Faella is on the cover of the Bon Appetit Magazine February 2013 issue!   Sara Jenkins, the acclaimed Pasta-Centric chef in NYC, cooks for “Pasta!” on Bon Appetit and features Faella Pasta. Faella, since 1907 the best artisanal pasta from Gragnano, aka “The City of Pasta” near Napoli. Faella is also IGP (Identificazione Geografica Protetta). Sergio Faella, here…

Caserecci with Anchovies and Cauliflower

This recipe for pasta with anchovies and cauliflower was inspired by this article in The New Yorker. Judith Thurman’s poetic words about  pine nuts, which she calls her “secret ingredient”, reminded us of the goodness of pine nuts in pasta. Pine nuts are of the utmost importance to this dish, but our secret ingredient, instead, is Salted Anchovies….

GustiBasics: Cleaning Whole Salted Anchovies

Gustiamo’s whole salted anchovies are caught seasonally in the fishing village of Cetara, on the Amalfi Coast. The Nettuno family uses only the freshest and best, locally fished anchovies. Before putting the anchovies into glass jars, the Nettuno family cleans them, removes the fish heads and packs them in sea salt. When these plump anchovies…

Almonds from Noto Are Disappearing. How Local Is That?

The Noto almonds are incredible (read why here) and the trees are beautiful. The famous almond trees of Noto, Sicily would disappear if not for the passionate work of the Assenza brothers, who select only the authentic almonds from Noto. Gustiamo imports only these into America. Try them once, and see/taste the difference.   This…

Dentists Love Pasta Faella al Dente

A few weeks ago New York City hosted The Greater NY Dental Meeting, the huge annual dental conference. The reason we are talking about it here is that this conference featured Pasta Faella!  Guest speaker, Dr. Sabino Aquino, is from Gragnano and he arrived at the conference with Pasta Faella in tow to share with…

Food Predictions 2013: Hand-Made Food

Mario Batali uses his super-foodie E.S.P. to give us a heads up about our edible future. Kate Krader, Food & Wine’s restaurant editor summed up Batali’s food trend predictions for 2013 on the CNN Eatocracy blog and we are thrilled that there is a place for the hand-made in his gastronomic crystal ball. To be…

International Day of Italian Cuisines is Tiramisu Flavored

Today is the International Day of Italian Cuisines at The International Culinary Center. We are excited to learn how Master Pastry Chef Giancarlo Perbellini makes his Tiramisu and of course, we are dying to know what kind of coffee he uses! Our goto Tiramisu recipe comes from Andrea from Caffe’ Sant’ Eustachio in Rome. If…