The Mistreatment of Hazelnut Workers in Turkey

We’ve known for a long time that Nutella contains palm oil, a very problematic ingredient. David Segal’s recent article in The New York Times on hazelnut farms in Turkey has opened our eyes to further issues with Nutella; this time surrounding the mistreatment of workers who harvest the hazelnuts used to make Nutella and other popular products.  “About 70 percent…

Jacqueline’s Experience at Tutto Food

The Gusti Team was in attendance at Tutto Food Milano 2019.  Along for the ride was Gustiamo’s Jacqueline. It was her first time at an Italian food show and her first time meeting many of our wonderful Italian foodmakers and farmers. Here she shares with us her impressions and what she learned. Jacqueline here, I…

Sicchie d’a Munnezza Busiate Pasta

Sicchie d’a munnezza is Napoletano dialect for garbage can, and this recipe is a combination of the the classic leftovers of a holiday meal: nuts, dried fruits, and whatever else that might taste good. Like many traditional Italian recipes, this one originated as a creative solution to food waste, and by mixing a number of flavors…

Katie Parla and Pineapple Collaborative in the Kitchen

Italian food expert and long-time Gusti friend Katie Parla is on tour in the USA to present her latest book, Food of the Italian South. She is going to some of our favorite places in the country to share her collection of food stories from Campania, Molise, Puglia, Basilicata, and Calabria. Just the other night we were together…

Samin Nosrat Loves Our Sea Salt

Chef Samin Nosrat, author of bestselling cookbook Salt, Fat, Acid, Heat and star of the Netflix series adaptation, recently told Food & Wine about her five favorite sea salts. We at Gustiamo were proud to see our very own Enzo Gucciardo’s Fine Sea Salt from Trapani included on her list. Samin described it as a “clean-tasting, workhorse salt” and…

Mark Bittman’s Modest Yet Gorgeous Farro

Mark Bittman recently prepared and wrote in his newsletter about a pretty delicious bowl of Bio Alberti’s farro monococcum. Bittman said (and we have to agree), “I believe that with food, the beauty is way more in the flavor than in the appearance, because to me, this modest-looking dish is gorgeous.” After cooking our farro simply…

Balsamic Vinegar Grape Fraud in The Guardian

We are fierce defenders of real balsamic vinegar and news like this latest balsamic article from the The Guardian makes our blood boil. Lorenzo Tondo reported on the seizure of more than 18 million pounds of crushed grapes by the Italian police as part of an investigation into fraudulent  balsamic vinegar production. Tondo writes, “The fraudsters allegedly…

An Epic Breadfacing: Colomba + Pistachio Spread

It’s no secret that Gustiamo loves Bread Face.  She is our favorite performance artist and we love how weird and experimental she is. You can read more about Breadface and about the time she met Luigi Biasetto here. For Easter 2019, Bread Face did an epic Colomba breadfacing. She breadfaced Biasetto Colomba topped with Colzani…

Pane Nero di Castelvetrano, the Recipe (with sourdough starter)

Since we started importing ancient Sicilian flours from Filippo Drago’s mill in Castelvetrano, we have watched many different bakers (from Sicily, to Torino, to the Bronx, to Detroit) make their versions of Pane Nero di Castelvetrano (Black Castelvetrano Bread). We’ve learned first hand that bread is a scientific process that welcomes the artistic touch of…

Gustiamo in Forbes Italia

The Forbes Italia February issue features Italian businesses in NYC, including us! They call Gustiamo, “the excellence of the Italian table in the Bronx.” Here’s our translation of the article, but if you are in Italy you have until the end of February to get it from the newsstands! “There’s a place in the Bronx…