Bread Face

The first time we met Bread Face we had 2 questions for her: Does she eat the baked goods that she breadfaces with? The answer is YES, obviously. What does she think of Biasetto Panettone, Pandoro and Colomba? The answer is   (heart-eyed emoji). Bread Face is our favorite performance artist.  We are so in love with…

Luigi Biasetto Pandoro Modernist Breadcrumbs

Everyone is so obsessed with panettone these days, pandoro doesn’t get talked about enough! Of course when master pastry chef from Padova, Luigi Biasetto, was visiting NYC, the Modernist Breadcrumbs Team of Heritage Radio wanted to meet him. Everyone met here, at the Gustiamo warehouse in the Bronx,  to talk about Biasetto Pandoro. https://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/12/MBC-Ep15.mp3 We all…

Eating My Way Through Italy, Elizabeth Minchilli’s Book

We love this book because of Elizabeth Minchilli‘s no-joke advice about how to simply eat the best food when in Italy. For instance, Elizabeth’s guide to eating pizza in Naples features our pizza-genius friend Enzo Coccia. Elizabeth says, “Enzo Coccia is often called the Professor of Pizza… [he] has led a new revolution in Naples in…

Paul Riccio & Danny Hoch Video Series

This is a Gustiamo original video series, starring  Danny Hoch, directed by Paul Riccio. We love these 4 videos because of Danny’s charisma and humor, Paul’s genius video cuts and camera angles. Basically, these videos are the personification of how we feel about the food we import from Italy. Grazie mille Danny e Paul! We are…

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…