These Tomatoes, Back in Stock

This is the Monti Lattari mountain range of Mount Vesuvius in Campania, where farmer Sabatino Abagnale grows two very special types of tomatoes: Antichi Pomodori di Napoli and Pomodorini delle Colline dei Monti Lattari. He lovingly calls them Miracolo di San Gennaro Tomatoes and Small Tomatoes. They are heritage tomatoes. As the origin story goes,…

New Year, New EVOO

Pianogrillo is exactly what a Sicilian extra virgin olive oil should be, with its distinctive citrusy smell and bright hints of almond. If we could sum up the taste of the new harvest Pianogrillo in one word, it would be RICH.   On the nose Pianogrillo 2019/2020 is fresh and elegant, with delicate notes of artichoke and green tomato. On the palate it offers an exceptional…

Serve Cheese with Balsamic

This is the simplest and most iconic cheese pairing: it doesn’t get more Emilia Romagna than this. When the tart and viscous Traditional Balsamic Vinegar meets the savory and nutty Vacche Rosse Cheese, their flavors combine in an explosion of umami notes. These two food icons represent the historic culinary landscape and old food traditions of Emilia…

The signature holiday dish of Napoli

Meet Papaccelle peppers, the newest addition to the collection of Maida vegetables in extra virgin olive oil. Papaccelle is an heirloom pepper variety local to the Cilento area of Campania, south of Napoli. Maida Papaccelle peppers are an agrodolce specialty inspired by the old traditional cuisine of Napoli. Farmer Franco Vastola has recreated his wife’s special recipe: he…

Pandoro, the bread of gold

PANDORO, WHAT IS IT AND WHERE IS IT FROM? Pastry Chef Luigi Biasetto says: “Pandoro is a Christmas bread that was born in Verona. The name means bread of gold. When sliced horizontally, Pandoro becomes a gorgeous star-shaped cake. Its presentation is so festive! For me that’s extremely important because a pastry always signifies a…

We have Cheese

Gustiamo has found a cheese so extraordinary that we refuse to live another year without having it in our lives every day here in the USA. Yes, we are importing this cheese despite those pesky new import tariffs that you’ve been hearing about lately, because this cheese is that damn good.  The cheese is Vacche Rosse Cheese,…

How to cook Bio Alberti beans

In the medieval borgo of Poggio Aquilone, in Umbria, the Bio Alberti family cultivates their land the same way Umbrians have since ancient times: using exclusively organic practices. With a distinctive and vibrant flavor, Bio Alberti beans are the genuine expression of the rural food traditions of their territory.         These beans…

Figs in a bundle: Fagottino

Put figs on the table dried white figs from campania splashed with rum and fig molasses stuffed with sicilian almonds with raisins + candied orange and lemon zest wrapped in their own fig leaves they’re dense and extra plump they’re an explosive mix of textures they’re a rich combination of flavors they’re a full dessert,…

Gifts, the Gustiamo way

Gustiamo works all year long for Italy: visiting our artisans, exploring their farms, learning about their land and traditions, and importing their food. Now it’s your chance to share these ingredients with the people you love. Our gifts are farmer made food for classic Italian recipes and unique tasting collections; always packaged in recycled wood…

The First New Oil From Italy

JUST HARVESTED IN MOLISE Il Tratturello is the first 2019/2020 olio nuovo to arrive. “THIS YEAR’S HARVEST WAS A TRIUMPH!”   Farmer Francesco Travaglini told us that this was one of those memorable harvest seasons boasting both superior olive quality and generous olive quantity. Take our advice, as soon as you get your bottle of new harvest Il Tratturello extra virgin olive…