Pandoro and Panettone. It’s a Process. To Heaven.

Since the Pandoro and the Panettone arrived in our warehouse, a week ago, and we tasted them (it’s called Quality Control, and we are very good at it), we felt the urge to call Luigi Biasetto, the master pastry chef who makes them in Padova. We talked to him today. Luigi, did you perhaps do…

Danielle’s Gustiamo People series: Alice.

The first thing Beatrice told me about Alice (a-lee-chay) was that she received her PhD in olive oil. After which, Beatrice explained that this is the new pre-requisite to work at Gustiamo; of course, she was joking… I think. For her doctoral dissertation, which was specifically about olive ripening and its effect on oil, Alice…

Gustiamo’s Colomba – Easter Dove Cake

The dove with the olive branch is one of the most ancient symbols of peace, salvation, reconciliation and joy. So ancient that the dove’s mention first appeared in the Biblical story of Noah’s Ark. Colomba, the traditional cake for Easter in Italy, is a sweet bread formed in the shape of the dove. Well, symbolically…

Talking with Your Mouth Full of Panettone

Talking with a mouthful of panettone takes some effort, but somehow, the people we know manage to say the darnedest things the first time they try Biasetto Panettone. “This is heavenly”, said our colleague Elliot; “I realize I’ve never had a good panettone in my life other than this one”, said our friend Nicoletta; and…

Colomba by Luigi Biasetto – Ready to Celebrate Easter!

This is me in Heaven (ie, in Padova) with Luigi Biasetto, the master pastry chef who bakes Gustiamo’s Colomba (our traditional Easter cake), which just flew into our warehouse in the Bronx. I tasted the first colomba last Saturday in the Bronx, and I was in Padova to see Luigi a couple of days later….

A Message from Master Pastry Chef, Luigi Biasetto

Our friendly master baker/supplier writes: It’s a great honor for me to share with our American cousins a product made with Europe’s highest quality raw materials, more than 25 years of experience, the passion which characterizes us, but also a little Love! We wish all who won’t have the opportunity to taste our Panettone and…

This Panettone Is a Revelation!

Yesterday in the warehouse, unveiling the FIRST Panettone of the season. Special guest, Jeremy McMillan, a very talented chef at Bedford Post Inn, who stopped by for his weekly shopping for the restaurant. Good timing!  Quotes:  Jeremy – “This Panettone is superior”. Anthony – ” This cake is wonderful.” Nicolette – ” I realize I never had…

Colomba by Biasetto. Expensive in Italy? A Real Bargain in America!!!

At Easter you MUST have Colomba Pasquale. It’s a sweet bread, moist and luscious. Ours is baked by master pastry chef Luigi Biasetto in Padova. It is patiently made with mother yeast, stone milled flour, fresh eggs, fresh butter, bits of Sicilian candied orange and almonds from Noto. A bite melts in your mouth, gradually…

Italy Hotline, Your Secret Door to Italy

It was such a pleasure to be with Sienna Reid, this past weekend, at her booth at the NYTimes Travel Show in NYC. Her company, Italy Hotline, is based in Roma and offers customized tours to Italy, many of which are focused on food and wine. Hard to believe, Italy Hotline was one of the…

Luigi Biasetto, Maestro Pastry Chef

Click the arrow below, it’s an interview with Luigi Biasetto, the Maestro Pastry Chef in Padova and King of Panettone! He says the Panettone is the best cake in the world and it is appreciated all over the world. With his products, he wants to transfer the Italian “Buon Gusto“. Yes, it is difficult to…