Katie Parla advocates for Small Italian Businesses

“If you can’t go to Italy, bring Italy home.” is the current motto of our very good friend Katie Parla. Food writer and Italian food culture expert, she’s an authority when it comes to exploring Italy’s regional cuisine. And now that we cannot travel to Italy, Katie’s advocating we all do our part in supporting Italian…

On CookInc.: Gustiamo becomes an essential business

If you ever gave us a call because you couldn’t wait to receive your package and wanted to know where it was, or were curious about how much salt you should add to the boiling water for your pasta, chances are you heard back from a very energetic voice with a slight Sardinian accent. That’s…

Ruth Reichl loves Nettuno Anchovies

When Ruth Reichl opened the doors of her kitchen for the Eater @ Home virtual event series, all of our pantry certainties were absolutely confirmed in front of a cupboard filled with great staple ingredients. “From fish sauce to anchovies to harissa, the author and former Gourmet editor has her favorite products” Exactly: anchovies. Specifically…

In the New York Times: Sirk Grape Vinegar

In the world of fermented food Sirk Grape Vinegar plays in a league of its own. First, it’s made with grapes and not wine. Ant not any grapes, the most exceptional Ribolla Gialla grapes – yes! They are the same grapes used to make the superior Ribolla Gialla wine. Then, it takes five years of maceration…

Online Guides to Food Shopping

During these days of uncertainty even grocery shopping might require that we rethink our habits. What items should we stock our pantry with? How often should we buy groceries? Where can we find the ingredients for that recipe we want to try? Some of our favorite food websites put together a guide to food shopping online, in…

On Serious Eats: a Pasta Rant

We’ve long looked to Serious Eats for their raw curiosity in exploring the off the beaten paths of the food world and for being quite opinionated when it comes to authenticity. With culinary editor Sasha Marx we shared the love for Spaghetti with Colatura, while director of content Ariel Kanter came up with the great…

Sicilian Whole Wheat Pancakes

Our friend @saucesandwich_ came by the Gustiamo warehouse the other day and decided to treat himself to a big 5kg bag of Castelvetrano Flour from Sicily. Yes, he must really love stone milled, beyond whole wheat flour made of Sicilian ancient grains! So we weren’t surprised when he told us that he had a plan…

On Huffpost: How Italian Food Imports In The U.S. Will Be Affected By Coronavirus

As the coronavirus pandemic continues, Americans are learning not to take food for granted, especially food that comes from northern Italy’s Lombardia, Veneto and Emilia Romagna regions, which together account for 52% of the total production of Italy’s food sector. We’re in great company in this article written by Garin Pirnia for HuffPost, with our…

On La Cucina Italiana: Where to Order Italian Groceries from Home

For decades La Cucina Italiana has been a reference point for all the curious minds wanting to explore the conviviality of the Italian food culture. We are very glad that they are back with a refreshed and redesigned version of their magazine, in print and online. Through inspiring stories and authentic recipes, La Cucina Italiana…

On Wine Spectator: Gustiamo is Italy in the Bronx

In preparation for their April issue on “Made in Italy”, the Wine Spectator team paid us a visit in the Bronx. We had a very inspiring conversation on what’s special about Italian products and what’s the common denominator of the authentic foods selected by Gustiamo. Italian products have a particular lure that can be attributed to the…