Zibibbo in the NYTimes

Aren’t they stunning? Our Zibibbo Grapes from Pantelleria are featured by Florence Fabricant in the Front Burner of the New York Times! Our Zibibbo Raisins and Zibibbo Elixir are really something special. In fact, the Zibibbo grape is so special, it was recently UNESCO protected. FloFab has great suggestions for how to pair these fantastic ingredients. She says the…

Zibibbo Joins UNESCO’s Cultural Heritage of Humanity List

The practice of growing Zibibbo Grapes, native to the Sicilian island of Pantelleria, was inducted into the prestigious UNESCO Intangible Cultural Heritage list. It is the ONLY agricultural practice to appear on this list. Ever. The vote to include it on the list was unanimous. This is big. This is big because it internationally recognizes the goodness…

Gustiamo’s Spaghetti con Bottarga in Guida Garrubbo

We are honored to have the privilege of calling Ed Garrubbo one of our friends. The Garrubbo Guide is a mouthwatering recipe catalogue of pasta. The latest to be featured among the delectable pasta dishes is the Gustiamo classic: Spaghetti con Bottarga. It was a big hit over at Garrubbo: “Just last weekend, I got by…

What exactly is a caperberry?

It’s the fruit of the caper plant! Caper plants grow between cracks and crevices. As the plants grow, they form flower buds, aka capers! If left on the vine to grow, the caper buds become gorgeous flowers, like this! Click here to read more about it in our newsletter; and to sign up for our…

Cibus 2014

Gustiamo never stops! Not long after our extra virgin olive oil adventure in Molise, we headed north to Parma. Our visit to Cibus 2014 was a whirlwind of a trip, but absolutely fantastic and full of excellent food and amazing people. We started our visit chatting with Rosalba and Alessandro from La Valletta (top left)….

The Caper (Capper) Craze Continued

Continuing our discussion about capers, we copy below a comment posted by Gaia, where she gives an answer to a very important question we are often asked: Capers in salt or capers in something else? The short answer is: in salt, of course! Because capers in something else could be an industrial product. Here is…

Passion for Pantelleria: The Caper Craze in Sintesi

Many of the esteemed food writers we follow and adore have been lucky enough to find themselves this late summer/early fall on the Sicilian Island Pantelleria. Where, as one might expect, they were swept off their collective feet by “i capperi Panteschi”, capers from Pantelleria. At Gustiamo, we have been enamored by Pantelleria’s capers since 2000 when we started importing salted…

Tempo di Vendemmia and Zibibbo Grape Gelatina/Ambrosia/Elixir

We love the word “vendemmia”. Although there is no real translation for this word in English. For the grape growing countrysides in Italy, “La Vendemmia” refers to a time of year, a state of mind, and a set of flavors. vendemmia /venˈdemmja/ (grape) harvest, vintage The word “vendemmia” in Italian can refer to either a…

Taste 2012 and Gustiamo’s Producers

I am a great fan of Taste, the trade food show that is held in Firenze, every year in March. Where else could I meet such a large concentration of Gustiamo‘s producers? In one spot, for three days, we talk about future plans, prices, new products and orders… we have fun, we talk about family…

Seared Lamb Chops with Anchovies, Capers and Sage

Anchovies enhance the flavor of every dish and bring out the character of every ingredient, without leaving a strong fishy taste! Here is a wonderful recipe of Lamb Chops cooked with anchovies and capers written by Melissa Clark in the New York Times. She says that this dish can even be served to friends who…