Corrado Assenza on Netflix

Have you watched the new season of Chef’s table on Netflix? It is not to be missed, especially that second episode starring Corrado Assenza from Caffe’ Sicilia. The episode is magical. It is enticing and inspiring, just like Corrado. In fact, Corrado has been a source of Gustiamo’s good food inspiration for decades! Gustiamo has…

Pesto alla Trapanese with Busiate Pasta

Busiate and Pesto alla Trapanese are a Sicilian match made in heaven. It makes sense, after all, both this pasta shape and this pasta condiment originate from the Trapani area of Sicily. Try it for yourself! Serves 4-6

Chef Ryan Hardy talks about Sirk Grape Vinegar

We’ve always had a big chef crush on Chef Ryan Hardy, of Charlie Bird, Pasquale Jones, and Legacy Records. Why’s that? Well, because of his impeccable taste, discerning palate, and sincere appreciation for Italian foodmakers and farmers.   Chef Ryan and Gustiamo share a love for Il Collio in Friuli, it’s a magical region and home…

Carlo Assenza, Grazie di Tutto

We are so sad to be here, writing about the passing of Carlo Assenza. Carlo was our friend and a esteemed crusader for the Sicilian Almond. Carlo was one half of a two person team. Thanks to Carlo and his brother Corrado Assenza the world has Caffe’ Sicilia, in Noto, Sicily. Caffe’ Sicilia is more…

Balsamic on Heritage Radio

While balsamic vinegar maker, Mariangela Montanari, was in town, she sat down with Michael Harlan Turkell at Heritage Radio. Here is the full recording of Episode 343 of The Food Seen + the transcript below. Michael Harlan Turkell: Today is a special treat for me, because I have in studio a woman that I got…

Nicola Bovoli, Passing of a Legend

We are writing in memory of Tuscan Extra Virgin Olive Oil legend, Nicola Bovoli. He passed away in his sleep on February 20th, 2018. He was 73 years old. We have known and loved Nicola for the past 20 years, since the very beginnings of Gustiamo. Not only was he one of our most trusted…

Pasta e ceci alla Romana

Pasta with chickpeas is a classic. One of the reasons we love this dish is because it perfectly represents the idea of “cucina povera.” There are several variations of this pasta dish, but the Roman one is our favorite! Pasta e ceci alla Romana uses anchovies and tomato concentrate, which make it especially flavorful. Serves…

Balsamic Vinegar NYC Takeover

Marianglea Montanari: balsamic vinegar maker, balsamic expert, and balsamic superwoman. We just spent a very exciting week with Mariangela, setting the city on fire… or better, setting the city on balsamic. And by balsamic we mean, Traditional Balsamic Vinegar of Modena. Mariangela is one of the few producers of balsamic vinegar that makes balsamic in…

Piemontese Hazelnuts in The Wall Street Journal

Alta Langa Hazelnuts are front and center in the Bits and Bites column of the Wall Street Journal! Gabriella Gershenson advises that these Piemontese Hazelnuts will “make an impression wherever you put them, whether in cookies, in tarts or directly int your mouth.” That’s because, as she explains, these hazelnuts are from the “mountainous Alta…

Paul Riccio the Film Maker

We first heard of Paul Riccio  after we watched the award winning short film The Timmy Brothers – Water Makers. We spent about a week repeatedly watching this film and chain-mail style blasting it to all of our friends. Then, we called Paul Riccio and told him we needed to be his friend. We are very lucky…