Summer Panettone is Here

Fresh Panettone in the summer? No, you are not dreaming. Chef Luigi Biasetto is here for us, making our dreams come true. Presenting Chef Luigi’s summertime creation, SUMMER PANETTONE, and we’re throwing a pop up sale to celebrate. With an explosion of aromas and unique flavor combinations, Summer Panettone is an innovative twist on the legendary Christmas…

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…

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…

It’s Already Time For Panettone And Pandoro

Panettone and Pandoro are back, and they have exceeded our expectations. They just came through our doors and they are already filling the warehouse with an inebriating perfume. The Gusti team visited Luigi’s pastry lab in Padova just the other day. We actually got to see our (aka YOUR) Panettone and Pandoro being made. While…

Biasetto: making Panettone and Pandoro

We just came back from Padova, where we visited Pasticceria Biasetto and had the honor to take a tour of their immaculate, almost scientific new pastry lab. Chef Luigi introduced us to his almost centenarian sourdough starter and showed us the fermentation room, where the magic of the Panettone and Pandoro rising begins. Chef Luigi…

Panettone for Summer

That’s right, we’re selling Panettone in summer! This Summer Panettone is Luigi Biasetto’s contribution to the “4 Season Panettone” movement. Because, who said that we can’t redefine and adapt our favorite seasonal treats to other times of the year? This is the launch of Gustiamo’s very first Pop Up Sale. Let the countdown begin! We only have…

An Epic Breadfacing: Colomba + Pistachio Spread

It’s no secret that Gustiamo loves Bread Face.  She is our favorite performance artist and we love how weird and experimental she is. You can read more about Breadface and about the time she met Luigi Biasetto here. For Easter 2019, Bread Face did an epic Colomba breadfacing. She breadfaced Biasetto Colomba topped with Colzani…

Colomba 2019 by Biasetto

It takes more than 12 hours to make this heavenly Italian Easter cake. Our Colomba is made in Padova by Luigi Biasetto, the world award-winning pastry chef. When it comes to Colomba, Chef Luigi doesn’t make compromises. The process begins with Luigi’s 100-year-old sourdough starter; add local eggs and butter and the result is 1 kilo of sweet doughy…

Bread Face

The first time we met Bread Face we had 2 questions for her: Does she eat the baked goods that she breadfaces with? The answer is YES, obviously. What does she think of Biasetto Panettone, Pandoro and Colomba? The answer is   (heart-eyed emoji). Bread Face is our favorite performance artist.  We are so in love with…

Luigi Biasetto Pandoro Modernist Breadcrumbs

Everyone is so obsessed with panettone these days, pandoro doesn’t get talked about enough! Of course when master pastry chef from Padova, Luigi Biasetto, was visiting NYC, the Modernist Breadcrumbs Team of Heritage Radio wanted to meet him. Everyone met here, at the Gustiamo warehouse in the Bronx,  to talk about Biasetto Pandoro. https://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/12/MBC-Ep15.mp3 We all…