Olive Harvest 2019/2020: a sneak peek

We’re just a couple of days into September, and we are already wondering what the new harvest olive oils will taste like. Technically, the official start of the olive harvest in Italy is scheduled for the end of this month. But depending on the season, each producer will make their way to the fields at different times,…

Summer farro salad agrodolce

Mediterranean flavors like olives, tomatoes, and capers can combine together in endless recipe variations. This salad recipe is bright, nutty, and perfect for summer. It also provides an interesting variation on the ubiquitous Mediterranean trio of olives, tomatoes, and capers by adding balsamic saba 6 for an agrodolce kick.

Slow Food Certified Vessalico Garlic in Our Rossi Pesto

There are many ingredients in our Pesto Genovese from Roberto Panizza’s Rossi 1947 that make it special. For example, the real Italian pine nuts that Roberto uses bring a key flavor element to his pesto. Another essential ingredient is the garlic variety that Roberto uses in his pesto, grown in a small town called Vessalico. Roberto’s team describes this…

CIBO Bologna, chef Stefano

In the very city center of Bologna, under one of the iconic portico walks, there is a little corner of Gusti products. It’s CIBO – Culinary Institute of Bologna, the cooking school of our friend Chef Stefano Corvucci. Traditional techniques and excellent ingredients are Stefano’s core values: everyday he starts his cooking classes in Bologna’s…

Rabbit Cacciatora by Stefano Corvucci

The first time that we tried this dish we were in Bologna at chef Stefano Corvucci’s cooking school. We couldn’t believe that a recipe this simple could result in such sophisticated flavors. Chef Stefano has been our friend for many years. At his cooking school CIBO, the culinary institute of Bologna, Stefano specializes in making complex…

Gola Italian Food Podcast

We are into Katie Parla and Danielle Callegari’s podcast Gola, all about Italian food. Have you listened to it yet?  We really enjoy this podcast because many of the episodes get to the heart of the issues most important to us. For example, this week Katie and Danielle discuss monoculture, agriculture, and culture all relative to…

Italian Umami

Describing taste is a tricky task. How can we use language to articulate the sensations of sweet, salty, sour, and bitter without using those exact terms? What about umami, the 5th and most elusive taste? This is an even trickier task. Umami (from the Japanese “umai”) means tastiness and deliciousness. Broadly speaking, umami can be…

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…