This Springtime Colomba is Pure Joy

Spring is almost here, Easter is on April 12th, and we have Biasetto Colomba. Colomba is the most traditional Italian Easter cake, a classic symbol of peace and rebirth. It’s the joyful centerpiece of every Italian table during spring. In these trying times more than ever, Pastry Chef Luigi Biasetto wants his Colomba to bring a message of…

An Olive Oil That Inspires Endless Conversation

In the hills of Fara Sabina, in the region of Lazio, Cru di Cures Extra Virgin Olive Oli is made by the aunt/niece team Laura and Antonella Fagiolo. This 2019/2020 harvest oil is a wonderful, well balanced expression of Carboncella, Raja, Frantoio, and Leccino olives. On the nose, the new harvest of Cru di Cures EVOO is vivid…

Something Dolce

THE MARCO COLZANI COLLECTION Marco Colzani is our eternal chocolatier crush. He is uncompromisingly dedicated to crafting the best sweet creations. His philosophy follows the principle of “taking away everything that is not necessary.” From his bean to bar chocolates to his sweet spreads, everything that Marco does contains 4 ingredients max. In this luscious spread,…

In Sardegna Honey Can be Bitter

Corbezzolo, the rarest Honey Made by our sage beekeeper Luigi Manias in Sardegna, this is an unconventional honey. Corbezzolo is a Mediterranean wild strawberry tree that is rich in arbutin, a naturally occurring substance that gives Corbezzolo Honey a distinct bitterness. That’s right, this honey is bitter. Corbezzolo trees bloom for three months a year,…

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,…