Paul Greenberg and Gustiamo in Hake Magazine

An excerpt of Paul Greenberg’s book The Omega Principle in Hake Magazine.  It’s the part when Paul hangs out with the Gustiamo team in Cetara! Here he recounts the scene right before we went anchovy fishing together.  In Cetara, I met up with Beatrice Ughi, the woman who had promised to unlock the secrets of the…

Pasta Grannies goes to Pasta Martelli

The Martelli Family makes one shape of pasta per day. On the day that Pasta Grannies went to visit the pastificio, it was spaghetti day and they were given a tour by the wonderful Chiara Martelli. As the video below explains, the semola comes from Italy, the dough is pushed through a bronze plate which gives…

Gustiamo in NYMag

Where did New York Magazine go to brush up on their authentic Italian olive oil knowledge? To Gustiamo of course. “Italian Olive Oils are widely used around the world, and there are a lot of them, so we asked Beatrice Ughi, founder and president of high-quality Italian food importer Gustiamo, for her recommendations.” The article talks…

The Art of Hanging Piennolo Tomatoes

Piennolo tomatoes are incredible. They are grown on the slopes of Mt. Vesuvius, picked in late summer, hung up in people’s cellars and eaten all year long. There are no preservatives added, no refrigeration, and no high tech packaging. What keeps them fresh looking and tasting for the better part of a year? Two things….

Nettuno Colatura on Cook_inc.

Gustiamo’s very own Gloria recently went to visit Nettuno, the anchovy and colatura company, on the Amalfi coast. She wrote all about her experience in Cook_inc. Officina Internazionale di Cucina.  Gloria met with Giulio Giordano and she learned that “since 1950, the Giordano Family has been producing salted anchovies and colatura in their small workshop…

Gustiamo in Gambero Rosso

Have you heard about the party we threw in Torino? With our friend Alessandro Spoto? As Gambero Rosso says, it was a celebration of “Alessandro Spoto and Made in Italy in the Bronx!” “Alessandro Spoto, born and raised in Torino, with Sicilian origins, is a baker by passion. At 35 years old, he’s already a…

Gustiamo on Rachael Ray Every Day

Our founder and president, Beatrice is in the Rachael Ray Magazine serving the very best Italian food pantry advice. As the wonderful Geraldine Campbell writes, “Beatrice Ughi, a native of Naples, Italy, and the founder of the online shop Gustiamo, shares five products from Italy that are worth the splurge.” First on Beatrice’s list is Faella…

Fricasseed chicken with Piennolo Tomatoes and Taggiasca Olives

The first person we looked to for cooking advice after our first shipment of Taggiasca Olives arrived was Victor Hazan. He told us that “Marcella had a fricasseed chicken recipe that called for olive taggiasche. It was one of her many beloved chicken dishes. It’s on page 273 of MARCELLA CUCINA.” We were especially excited about…

Pineapple Collaborative with Natasha Pickowicz and Pianogrillo

We are swooning over Natasha Pickowicz’s kitchen on the Pineapple Collaborative. We love her utilitarian, no-frills style. Most of all, we love her EVOO on on her pantry staples list: Pianogrillo extra virgin olive oil from Gustiamo. It’s such a flavorful and versatile oil perfect for all of Natasha’s “crunchy, raw, salty, cheesy, vegetal, super-savory”…

Sirk Vinegar on Striscia la Notizia

Popular Italian TV show, Striscia la Notizia Paesi e Paesaggi, travels to La Subida, 60 km from Trieste in the beautiful region of Friuli. Read this description, watch the video below (yes, it is in Italian), and then stock up on Sirk Grape Vinegar. This video is fantastic! It points out how it takes 120 minutes to…