Ruth Reichl pines for our Pine Nuts

In the constellation of food authorities and celebrities Ruth Reichl definitely goes for the title of food hero. The last time that we met Ruth we were so inspired by her philosophy that eating is much more than just feeding yourself and by her integrity in giving the right value to food. So you can…

In Food and Wine: Tasting the Real Italy with Gustiamo

The talented writer and Gustiamo’s carissimo friend Paul Greenberg just wrote an article for the December issue of Food and Wine to tell the story of “how Beatrice Ughi became America’s most influential importer of the rarest, purest foods Italy has to offer.” Well, that’s a bold statement! We are very honored by the beautiful…

Elizabeth Minchilli’s Italian Table Gift Box

Elizabeth Minchilli is one of Gustiamo’s good friends and an Italian food writer. Elizabeth’s mission is not only unlocking the Italian food world to Americans through her food tours and travels, it is also educating them on how to bring Italian food inspiration to their homes: People are always asking me for trusted resources in…

In the WSJ: Spaghettoni Faella are worth the cost, even with tariffs

After weeks of criticisms and negotiations, the new round of tariffs for some European foods went fully into effect at the end of October. And the Wall Street Journal promptly asked some “specialty food purveyors around the U.S. to name the European products they flatly refuse to live without.” Along with the highly discussed Parmigiano…

Gustiamo on Crain’s Business

We just recently had the Crain’s Business New York team pay us a visit up in the Bronx to talk about the challenges of the food importing world. Anti-dumping tariffs, duties, and skyrocketing insurance rates: the recent news are not exactly comforting. At Gustiamo we’ve been raving about this infuriating topic for a while, and…

Nettuno anchovies and colatura on Epicurious

Emily Johnson, from Epicurious, wrote a beautiful article about Nettuno’s anchovies and colatura, after she read “Food of the Italian South” from our dear friend Katie Parla. Here’s what Emily reported about these anchovies: “When it comes to seeking out the best anchovies, Katie likes to focus on two regional production zones: Cilento and Cetara…

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…

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…