Our favorite way to eat fresh tomatoes

Did you notice that our quantities are comically imprecise? We firmly believe that recipes are guidelines. They are not commandments. Our friend Alice Waters says it best: Something can be lost in writing down a recipe. People can become so focused on measuring ingredients that they’re not tast ingas they go along, and at the…

Samin Nosrat Loves Our Sea Salt

Chef Samin Nosrat, author of bestselling cookbook Salt, Fat, Acid, Heat and star of the Netflix series adaptation, recently told Food & Wine about her five favorite sea salts. We at Gustiamo were proud to see our very own Enzo Gucciardo’s Fine Sea Salt from Trapani included on her list. Samin described it as a “clean-tasting, workhorse salt” and…

Postcard From Sicily!

Postcard from the Salt Flats Trapani, Sicily Our friend Kristy Mucci just visited Trapani. To say she was enamored by traditional Sicilian sea salt production would be an understatement. This is Kristy’s dreamy sea salt story. Antonino and Salvatore Gucciardo produce our Trapani Sea Salt. One reason we love their salt is because it’s raw. This…

Pasta with Caperberries, Hake, and Sun Dried Tomatoes

Gustiamo is on a caperberry kick. We can’t stop cooking with them; we’ve been adding caperberries to just about everything lately. When our friend, Chef Silvia Barban of LaRina, heard about our caperberry obsession, she created this pasta recipe for us. For this amazing pasta dish, Chef Silvia uses sun dried tomatoes from Maida Farm and a…

The Secret is Salt, says Marcella Hazan

The esteemed Signora Hazan continues to feed us by guiding our cooking. She is our spirit guide mentor. We talk and think about her every day. Literally. Today we are talking about salt, the most basic ingredient in la cucina Italiana. Marcella Hazan had a BIG opinion about salt. In Marcella Says Marcella, well, says,…

Sicilian Extra Virgin Olive Oil Gelato

Pastry Chef Eileen Guastella blew us away with her EVOO gelato. If anyone knows how to work olive oil into a sweet dish, it is Eileen; she apprenticed at Caffe’ Sicilia under the tutelage of legendary Corrado Assenza. We are so lucky that she is so willing to share her recipe with all of us. …

Never Use This!

Marcella says: Never use industrial salt, it comes from a chemistry laboratory! Use a natural salt. For example, use sea salt from the salt pans in Trapani. I just read this post: Kate McDonough, The City Cook, describes the wonderful experience she had when she attended a cooking lesson with Marcella Hazan: “We were making…

Just Back in the Warehouse! Fiore di Sale – Flower of Salt

As Vincenzo Gucciardo collects sea salt in his salt pans in the province of Trapani, the water evaporates and the salt starts to crystallize. The young salt crystals that form at the top are the fiore di sale or flower of salt. Flower of salt is unique because it has a high concentration of minerals…

Artisanal Sea Salt from a WWF Reserve in Sicilia

Try our artisanal unrefined sea salt! It contains less sodium and it “salts” more. Therefore, it is good for you! Harvested by hand since the 15 hundreds in the salt pans near Trapani, a WWF reserve. It is an unrefined product extracted from the sea. Since it is not subject to any chemical treatment to…