Green gold from the base of the Volcano

The latest from the New York Times adventures in Italy: Florence Fabricant in Sicily exploring the world of Bronte Pistachios! Nunzio Caudullo of the Antonio Caudullo Pistachio Company, showed her around Bronte as they explored the “green gold from the base of the volcano,” pistachios! In her article, Fabricant compares Bronte Pistachios to Californa Pistachios:…

Nunzio Caudullo: Pistachios from Bronte, Sicily

Many pistachios claim to come from Bronte, Sicily. Ours really do. Our pistachios come from the Caudullo family. They’ve been in the pistachio business in Bronte since the 1950’s.  Meet Nunzio Caudullo. He runs the Antonino Caudullo pistachio company and he is the the president of the Bronte Pistachio Slow Food Presidia. Nunzio has been in…

We are the winners 2017!

We could not be more excited to make this announcement. Two of our amazing products won Sofi Awards! This year, the Sofi Awards had more than 3000 products competing. Caffe` Sicilia Pistachio Torrone won a GOLD in the confections category. And Colzani Raw Almond Spread won a SILVER in the dessert sauce or topping category. We…

Almonds, Water, and More Expensive Food

Fear of almonds? Trying to cope with the ethical dilemma of California almond consumption? We are here to offer some clarity and an alternative: Romana Almonds from Noto, Sicily. Everyone seems to be weighing in on California Almonds and water use. Our favorite contributions on the subject come from Mark Bittman and Nancy Harmon Jenkins. The latest buzz stoking America’s almond moral panic is…

Almonds on Everything!

Team Gustiamo is always on some kind of collective food kick. Currently, Romana Almonds from Noto, Sicily are without a doubt our summer food of choice. After all, as Florence Fabricant said in the NYTimes, they are “the finest” of all the almonds and we simply cannot get enough of their rich nutty taste. Most…

Almond Joy in La Cucina Italiana Magazine

  La Cucina Italiana, the venerable Italian magazine that all Italian cooks have read for generations (it started its publication in 1929), goes to Sicily and talks about almonds, Gustiamo‘s almonds. GRAZIE! It’s a whole page of the magazine, July/August 2013 issue. Very appropriate, because this is the season when the almonds are picked in…

Pesto alla Trapanese

I recently learned to make pesto alla trapanese. It is ridiculously simple, I don’t know why I waited so long! Now, I make it all the time. The almondy taste and crunchiness of the Romana almonds elevate this pasta to a different elegant exotic planet. Also, the ingredients of the sauce are all raw, therefore,…

The Biennial Business of Pistachios from Bronte

“Non siamo in California!!” “We’re not in California,” was the first thing Corrado Assenza of Caffe’ Sicilia, told me when I started asking questions about Bronte, Sicily’s pistachio harvest, a subject that has always perplexed me.  Although the taste of the Bronte pistachio is simply delicious, the cultivation is decidedly complicated. The pistachio trees that grow around Mt. Etna are picked every other year, usually…

Sweet Sicilian Summer in your Kitchen!

Pistachio Nougat is made lovingly by the hands of a master, Corrado Assenza. Featuring the gentle flavors of pistachios from Bronte and honey from the Iblei Mountains. Century old recipe, based on long standing Sicilian traditions and culture. As with all precious things, this pistachio nougat is very well protected. You need a sharp knife…

Torrone: it’s Originally Sicilian

When it comes to torrone, the famous differences between North and South of Italy are as distinct as ever. The torrone made in the North of Italy is the hard one, delicious, but it threatens to break your teeth. The South, instead, produces a soft torrone. And, ready for this? It is in Sicily that Torrone was…