Alta Langa Hazelnuts Arrive to the USA

We have a new producer in the Gustiamo family! Everyone, meet Terra delle Nocciole. This is Giorgio. He makes our Alta Langa Hazelnuts from Piemonte. He is a young farmer in Cravanzana in the Langhe area of Piemonte. He and his two childhood friends Marco and Marco (yes, both named Marco) work together to grow,…

Pine nuts and Pesto in Saveur

Did we mention how much we like the Saveur pasta Issue? They talk about dried pasta, fresh pasta, and also condimenti for pasta like Pesto alla Genovese! The articles “Journey to the place where pesto was born” and “How to Pick the Best Ingredients for Pesto,” report on the world of Pesto directly from Liguria. Leslie Pariseau, Kristy Mucci,…

Why canned and jarred tomatoes are better

Have you ever wondered why Gustiamo is so adamant about canned and jarred tomatoes ? Not only are they delicious and harvested at the peak of ripeness but they are more nutritious than fresh ones. We were just listening to some of the archived episodes of the Food + Science = Victory! Podcast on Freakonomics Radio. One episode really…

The first rule of Hazelnut Harvest. Do not Harvest the Hazelnuts.

Do not harvest the hazelnuts. That’s right, in Piemonte you don’t harvest, you gather. A good Piemontese hazelnut farmer would never pick the hazelnuts from the tree. Luckily we have a good Piemontese hazelnut farmer. Actually, we have three: Marco, Marco, and Giorgio from Terra delle Nocciole in Alta Langa, Piemonte. On our recent visit…

Martelli Pasta in Saveur

Have you checked the beautiful Saveur Pasta Issue yet? The Saveur test kitchen had a blind taste pasta test, and Martelli “was a clear standout.” Its winning characteristics? “It received the highest score in the flavor category, and tasting notes were uniformly raves: “clear winner,” “really nice bite,” “nearly perfect.” Pasta Martelli was a big…

What’s in a Name: Alta Langa Hazelnuts

The most iconic hazelnuts in the world come from Italy. They come from Piemonte’s micro-area, Alta Langa. These hazelnuts are the most perfectly formed and flavorful hazelnuts on the planet. Ok great. So, what is the name of these hazelnuts? Ha! Well, that is more complicated than you would think. Colloquially they are known as…

Victor Hazan on the I’ll Drink to That! Wine Podcast

We are long-time lovers of Levi Dalton’s I’ll Drink to That! Wine Podcast. Why do we dig this podcast? Because Levi gets real with the people he interviews, he goes deep and lets them talk.  He interviews all the wine people that we admire, from Beppe Colla to Arianna Occhipinti, to one of his latest episodes Victor…

Truffle Oil Legal Action

The NYTimes recently reported that people are getting angry about truffle oil. So angry that they are suing. “Here in the United States, bottling the truffle has become big business. In May, four class-action lawsuits filed in New York and California accused… [companies] of ‘false, misleading, and deceptive misbranding’ of its truffle oil products… ingredients…

Best Tomato Paste Ever, according to Saveur

Yes, you heard that right. Here at Gustiamo we have the best tomato paste ever, that’s Pianogrillo Estratto di Pomodori. Kristy Mucci of Saveur wants the world to know!  In her interview with Chef Mike Anthony at Gramercy Tavern, he says: “Most everyone who cooks has a thing of tomato paste. It just never really has appealed…

Riso Gazzani: buono oggi e buono domani!

Gazzani doesn’t make stereotypical, nutritionally worthless white rice. Yes, Gazzani Carnaroli and Vialone Nano rice is white (well, white-ish), but there is a lot more to this rice than meets the eye. See this photo of the field? That’s vialone nano rice gowning, two months shy of its harvest. When rice is picked from a field like…