Ruth Reichl loves Nettuno Anchovies

When Ruth Reichl opened the doors of her kitchen for the Eater @ Home virtual event series, all of our pantry certainties were absolutely confirmed in front of a cupboard filled with great staple ingredients. “From fish sauce to anchovies to harissa, the author and former Gourmet editor has her favorite products” Exactly: anchovies. Specifically…

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,…

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)…

Italian Umami

Describing taste is a tricky task. How can we use language to articulate the sensations of sweet, salty, sour, and bitter without using those exact terms? What about umami, the 5th and most elusive taste? This is an even trickier task. Umami (from the Japanese “umai”) means tastiness and deliciousness. Broadly speaking, umami can be…

Paul Greenberg and Gustiamo in Hake Magazine

An excerpt of Paul Greenberg’s book The Omega Principle in Hake Magazine.  It’s the part when Paul hangs out with the Gustiamo team in Cetara! Here he recounts the scene right before we went anchovy fishing together.  In Cetara, I met up with Beatrice Ughi, the woman who had promised to unlock the secrets of the…

Nettuno Colatura on Cook_inc.

Gustiamo’s very own Gloria recently went to visit Nettuno, the anchovy and colatura company, on the Amalfi coast. She wrote all about her experience in Cook_inc. Officina Internazionale di Cucina.  Gloria met with Giulio Giordano and she learned that “since 1950, the Giordano Family has been producing salted anchovies and colatura in their small workshop…

Gustiamo on Rachael Ray Every Day

Our founder and president, Beatrice is in the Rachael Ray Magazine serving the very best Italian food pantry advice. As the wonderful Geraldine Campbell writes, “Beatrice Ughi, a native of Naples, Italy, and the founder of the online shop Gustiamo, shares five products from Italy that are worth the splurge.” First on Beatrice’s list is Faella…

Nettuno Colatura on Andrew Zimmern’s Bizarre Foods

Andrew Zimmern went to visit our anchovy and colatura producer for his recent episode of Bizarre Foods, Amalfi Edition (start at minute 16:26). We are so tickled to see Andrew, accompanied by Katie Parla, at Nettuno in Cetara. We have been there so many times, it’s a special place for us, right in the heart of…

Spaghetti con la Colatura

Raffaella Nettuno makes Gustiamo’s Colatura (best Colatura you ever tasted). This is her special and secret recipe for Spaghetti con la Colatura. Delicious and very easy to prepare. You just need to know how to boil water. (serves 4-6)