In the WSJ: Spaghettoni Faella are worth the cost, even with tariffs

After weeks of criticisms and negotiations, the new round of tariffs for some European foods went fully into effect at the end of October. And the Wall Street Journal promptly asked some “specialty food purveyors around the U.S. to name the European products they flatly refuse to live without.” Along with the highly discussed Parmigiano…

The First New Oil From Italy

JUST HARVESTED IN MOLISE Il Tratturello is the first 2019/2020 olio nuovo to arrive. “THIS YEAR’S HARVEST WAS A TRIUMPH!”   Farmer Francesco Travaglini told us that this was one of those memorable harvest seasons boasting both superior olive quality and generous olive quantity. Take our advice, as soon as you get your bottle of new harvest Il Tratturello extra virgin olive…

It’s Already Time For Panettone And Pandoro

Panettone and Pandoro are back, and they have exceeded our expectations. They just came through our doors and they are already filling the warehouse with an inebriating perfume. The Gusti team visited Luigi’s pastry lab in Padova just the other day. We actually got to see our (aka YOUR) Panettone and Pandoro being made. While…

Biasetto: making Panettone and Pandoro

We just came back from Padova, where we visited Pasticceria Biasetto and had the honor to take a tour of their immaculate, almost scientific new pastry lab. Chef Luigi introduced us to his almost centenarian sourdough starter and showed us the fermentation room, where the magic of the Panettone and Pandoro rising begins. Chef Luigi…

Tomatoes From Campania

Among the precious heirloom seeds and rare local varieties of Campania, Corbarino and Piennolo tomatoes shine out. They are flavor gems, so there’s only one rule for getting the best out of them: be gentle. Long cooking or extreme heat will dull their complexity. Corbarino and Piennolo tomatoes only take 10 minutes to turn into a satisfying sauce that…

Sirk, The Orange Wine Of Vinegars

What is a vinegar made with whole grapes? Sirk grape vinegar is made exclusively with Ribolla Gialla grapes, the best of the Collio region of Friuli. These grapes, traditionally used to produce exceptional wines, are instead transformed by the Sirk family into a revolutionary vinegar. “If it is true – and it is – that a…

The Most Flavourful Saffron

Saffron from l’aquila, in Abruzzo, is considered by many people to be the best in the world. In the 13th century, saffron – originally from Asia Minor and/or the Middle East – was brought to  Navelli, in the province of L’Aquila. Here, it found a perfect micro-climate, and today Navelli is still home to the…

Risotto: Carnaroli vs. Vialone Nano

Gazzani has been growing and milling rice in Vigasio, near Verona, since 1648, where sandy soil and abundant spring water have created the perfect conditions for rice cultivation. Gazzani only grows 2 varieties of rice:  Carnaroli and Vialone Nano. Vialone Nano Vialone Nano rice was invented in 1937, a crossbreed between the Vialone and Nano…

Gustiamo on Crain’s Business

We just recently had the Crain’s Business New York team pay us a visit up in the Bronx to talk about the challenges of the food importing world. Anti-dumping tariffs, duties, and skyrocketing insurance rates: the recent news are not exactly comforting. At Gustiamo we’ve been raving about this infuriating topic for a while, and…

Pollo alla Saba (Chicken Vittorio Style)

This is a glorious version of your everyday recipe for chicken tights. We tasted this recipe for the first time at Mariangela’s table, in Vignola. This recipe was invented and perfected by Vittorio, her father. Thanks to the combination of Balsamic Saba 3 and the sweet Saba, this pollo is an explosion of flavors: slightly…