Sicilian Pasta With Anchovies and Toasted Breadcrumbs

This is a traditional recipe from Palermo, Sicilia, where you can find it under its original name: Pasta c’Anciuova e Muddica Atturrata. When we shared the love for this very rich and savory Sicilian pantry pasta with our friend Sasha of Serious Eats, the combination of salty, sweet, umami, and crunchy for him was mind blowing….

Orzo with Porcini Mushrooms

We can’t get enough of the powerful umami flavor of dried porcini mushrooms. But there’s a cooking trick to get all the depth of mushroom-y aromas out of them. We always soak the porcini in abundant water, extracting what looks like a very dark and incredibly intense broth. That’s a game changer! The rustic grains…

Farro Salad by Domenica Cooks

A colorful explosion of flavors, this farro salad is perfect for summer. And our favorite part is: it can (and for an ideal mingling of ingredients, it should) be prepared in advance and left to rest in the refrigerator. This recipe was created by our friend and cookbook writer Domenica Marchetti, and you can watch…

Black Rice Summer Salad

A fresh summer salad that only requires aromatic Italian black rice and your culinary creativity. You can use ingredients cooked or raw to personalize this salad. We like to think of this as an open ended recipe. Feel free to interpret it by adding your twist to our guidelines.

The Tomato-y, Shallot-y Pantry Pasta

We are big fans of Alison Roman, of her outspoken attitude and dedication to an unfussy and flexible cooking style. So, when her recipe for the tomato-y, shallot-y pasta you didn’t know you wanted made its first appearance in the New York Times, we couldn’t help but join the group of enthusiastic readers and give…

Bittman’s Pasta with Anchovies and Friarielli

When Mark Bittman holds a conversation about pasta with broccoli rabe and anchovies that starts with “trust me”, we have no other choice than just going ahead and giving it a try. Especially when the full tag line is “No cheese. You’ll never miss the sausage. Trust me.” We adapted the original recipe using Danicoop Friarielli,…

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…

Pantesca Salad

The first time we prepared this salad inspired to Pantelleria’s flavor gems – capers – we were not in the tiny island of Pantelleria, in Sicily. We were actually  upstate New York, in New Paltz, at the dreamy farm of Ray Bradley. We were kicking off a new Gustiamo tradition: a Ferragosto (15th of August)…

From Bittman: Beer glazed black beans

This recipe was adapted from Mark Bittman’s How to cook everything. When we read about it in Mark’s weekly newsletter, we had to try it ourselves. This is what he has to say about cooking black beans with beer: It’s amazing how much flavor you get from adding a cup of beer to black beans,…

How to cook cicerchie

Cicerchie are one of the most ancient legumes of history: there’s proof of cicerchie beans in archaeological sites of the Fertile Crescent dating back to 8000 BC. They have an incredible resistance to droughts, so in tough times, people relied on cicerchie as their main sustenance for months. Forgotten for a long time, they are…