Maida Artichokes in the New York Times

Ask anyone in Italy who is passionate about good sott’oli and they will say the name Maida. Francesco Vastola of Maida Farm is a THE AUTHORITY when it comes to preserving seasonal vegetables in extra virgin olive oil, just as the NYTimes! They recently published an article about Francesco’s iconic artichokes. As Florence Fabricant says,…

The Best Pizza Tomatoes with Anthony Mangieri On Vice

Gustiamo loves Anthony Mangieri. Gustiamo has been importing the best tomatoes for pizza for just about as long as Anthony has been making pizza. That, paired with the fact we are both obsessed with quality, makes it a no brainer that we are good food friends. Maybe you remember the Gustiamo Happy Video?  Anthony made a…

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…

Pesto alla Trapanese with Busiate Pasta

Busiate and Pesto alla Trapanese are a Sicilian match made in heaven. It makes sense, after all, both this pasta shape and this pasta condiment originate from the Trapani area of Sicily. Try it for yourself! Serves 4-6

Stacey Snacks with Tomatoes and Anchovies

We first met Stacey of Stacey Snacks at a pizza place! Where else? This lady loves good pizza almost as much as we do. The pizza place was Razza in Jersey City. We were there to see Dan Richer and Katie Parla. It turned into an amazing food night. With lots of bread, butter (oh! Dan’s butter),…

NYTimes in Ischia, Eating Gustiamo

Did you read Julia Moskin’s “In Ischia, Italy, Cooking Is Done in the Sand, Not the Stove” in the NYTimes? Weren’t you literally salivating by the end of the article? What a meal she had! While she was waiting for her secondo to cook in the sand, she indulged in an epic antipasto, made with Maida Farm sotto’oli;…

Maida Corbarino Tomatoes in Ciao Chow Linda’s Blog

Yep, you read that correctly. Click here and see for yourself. Summertime food is life, and Linda knows it. Her recipe for pasta with mussels is an Italian classic. Using local mussels, artisanal pasta, and, of course, Maida Corbarino Tomatoes, Linda made a scrumptious looking meal. Linda used Andrea Cavalieri’s (a good friend of Gustiamo) fantastic pasta…

Padre e Figlio, Father & Son Team. Order TODAY for Father’s Day!

Look at Fabrizio, isn’t he a handsome young man? We first met Fabrizio when he was about 15 years old. Since then, we’ve had the privilege of watching Francesco raise Fabrizio to be the remarkable farmer he is today, just like his papà! Francesco and Fabrizio are a dynamite father and son team committed to…

Vegetable Adventures around Naples

We were just in Campania. Did you follow our adventures? Pizza Napoletana, buffalo paradise, anchovy everything in Cetara; just to name a few highlights. The whole trip was one inspirational visit after another. Our proudest moment was celebrating 14 years of importing from Maida Farm. Here‘s the pic of Beatrice and Francesco. They are old friends with a shared…

Spaghettini with Yellow Tomatoes & Colatura

This recipe comes from Gragnano, the Pasta capital of the world. The day Sergio, from Pastificio Faella gave it to us, we ran home to try it. This pasta is extraordinary. It is a creamy marriage of distinct ingredients. Serves 4-5