Nick the Intern Loses his Anchovirginity

When Nick the intern showed an interest in becoming part of the Gustiamo team, he thought he would speak some Italian, learn some cool things about food, and, of course, eat some delicious Italian food. However, Nick wasn’t quite sure what we had in store for him. Nick could tell that when he walked into…

Fishing off the Anchovy Coast

Team Gustiamo just went on a super adventure. A fishing expedition that lasted about 7 hours off of Cetara, on the Amalfi Coast. It was intense. You can read more about it on the GustiBlog and you can see the footage from our trip here. It really was a perfect adventure. Full of uncertainty, action,…

Gusti Adventures: Fishing Anchovies in Cetara

As soon as we stepped foot on the Sacro Cuore, one of Cetara’s anchovy fishing boats, we felt the first drops of rain. Watch the video below. You can actually hear the thunder as we headed out to sea. This did not bode well for the anchovy hunt. It was 7:30pm and we were headed out…

Stacey Snacks with Tomatoes and Anchovies

We first met Stacey of Stacey Snacks at a pizza place! Where else? This lady loves good pizza almost as much as we do. The pizza place was Razza in Jersey City. We were there to see Dan Richer and Katie Parla. It turned into an amazing food night. With lots of bread, butter (oh! Dan’s butter),…

Ed Garrubbo Makes Spaghetti con la Colatura

Ed Garrubbo featured one of our favorite recipes in his famous Sunday Pasta, Spaghetti con la Colatura! Using our Faella Spaghetti and Nettuno Colatura he makes authentic Spaghetti con la Colatura. As Ed says, “Raffaella Nettuno makes Gustiamo’s Colatura. Below is her special and secret recipe for Spaghetti con la Colatura.” It’s no secret now but it’s still…

The secret to more flavorful everything. 

“Good-quality anchovies add a savoriness and a fantastic nuanced depth to dishes that is nearly unmatchable by any other ingredient. I refer to them as ‘undercover flavor agents’ because their presence often goes unnoticed; they so seamlessly blend with other ingredients… The nutrient-rich fish are packed with Omega-3 fatty acids, which is an added bonus….

Spaghettini with Yellow Tomatoes & Colatura

This recipe comes from Gragnano, the Pasta capital of the world. The day Sergio, from Pastificio Faella gave it to us, we ran home to try it. This pasta is extraordinary. It is a creamy marriage of distinct ingredients. Serves 4-5

Colatura & Anchovies in Cetara

When you have a job that takes you to the Amalfi Coast at least once per year, you know life is good. We were just there, in Cetara visiting Enzo, Giulio, and Raffaela our Anchovy/Colatura producers. When you walk into their shop, there is no mistaking you are in the right place. Every time we…

Colatura in Saveur

This issue of Saveur magazine features Peter Jon Lindberg’s latest Italian obsession, Colatura di Alici. Colatura is an Italian fish sauce. The best, most traditional Colatura is made in the small village of Cetara, on the Amalfi Coast. This article is not online. If you want to read it, get your hands on a copy…

Lesson Learned on the Amalfi Coast

Whenever eating or cooking with artisan made products, explanation is required. Even we, the seeming experts, are often schooled by our food producers on how to use and prepare our foods. This latest episode of “Gustiamo Learns a Lesson” is brought to you by Giulio from Cetara and the subject is Salted Anchovies! Who knew,…