Handmade Tumminia Flour Busiate with Fire Roasted Red Sauce

With a fresh 5kg bag of Castelvetrano Flour in the pantry, our friend @saucesandwich_ has been blending this stone ground Sicilian flour into some of his favorite recipes. After starting with the simplest recipe for whole wheat pancakes, he stepped up his game (and showed his natural skills) with these handmade Busiate di Tumminia. No…

Pastificio Faella: how Pasta di Gragnano is made

Mela Verde, a popular Italian TV program about regional food traditions and gastronomy, visited Pastificio Faella in Gragnano to discover how Pasta di Gragnano is made. Third generation pasta maker Sergio Cinque shared the secrets of his artisanal pasta and showed all the steps that make Pasta Faella so special. Sergio talked about the oldest…

Balsamic Talk on Heritage Radio at the Good Food Mercantile

Balsamic Lady Mariangela just flew from Modena to join us for a couple of days in San Francisco. Together, we converted the crowds to REAL Traditional Balsamic Vinegar of Modena, tasting after tasting. We were sponsors of the always inspiring¬†Good Food Mercantile and there we sat down with Hannah Fordan of Heritage Radio for a…

On BronxNet: Winter Open Warehouse + Pizza

Our friends from BronxNet joined us for our annual Winter Open Warehouse Party to celebrate good Italian food. The Winter Open House is the special occasion where we open the doors of the Gustiamo warehouse and welcome all to the Bronx and do some holiday shopping. As our Danielle says: “this party is definitely the…

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…