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…

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…

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…

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….

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)…

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 mushroomy 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 of…

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…

Pan di Saba, sweet bread

Chock full of nuts and dried fruits, this sweet bread is rich and festive. Saba is one of the oldest sweeteners of the Mediterranean area, so this recipe must have quite ancient origins. It’s one of those classic recycling creations that can be reinterpreted and adapted according to what leftovers of last night’s party you…

Agrodolce onions and frittata

These are two of our favorite recipes, because they work extraordinarily well both together and as separate dishes. That said, at Gustiamo we are on a one frittata per week schedule, so we will probably always choose to combine them. Because, let’s be honest, we all agree that nothing enhances the egg-y flavors of frittata…