3 Tomatoes for your Pizza

There are only three tomato varieties permitted by the Naples pizza authorities when making by the book Pizza Napoletana. San Marzano, Corbarino, and Piennolo tomatoes. They are heirloom varieties, local to the Campania region, where they are hand harvested and cared for by honest and passionate farmers, who dedicate their lives to these tomatoes. San…

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…

Tomatoes From Campania

Among the precious heirloom seeds and rare local varieties of Campania, Corbarino and Piennolo tomatoes shine out. They are flavor gems, so there’s only one rule for getting the best out of them: be gentle. Long cooking or extreme heat will dull their complexity. Corbarino and Piennolo tomatoes only take 10 minutes to turn into a satisfying sauce that…

The Chili Peppers You Can’t Live Without

Maida Chili Peppers.  You’ve been beating down our doors asking for this product. It’s the new harvest of Maida chili peppers, just picked in the Cilento region of Campania, and it’s finally here! Small, red, and with a satisfyingly crunchy texture, chili peppers are an essential Mediterranean spicy ingredient. Think about aglio olio e peperoncino,…

The Gustiamo Olive Guide

The Gustiamo Olive Guide Italy is one of the world’s richest countries… rich in olive biodiversity, that is.  There are 500+ varieties of olives in Italy! That’s more olives than we could taste in a lifetime.  We import 4 variety of olives. All of them are great for both eating out of the jar AND for cooking….

Yellow Tomatoes

Yellow Tomatoes are here! Maida’s Small Yellow Tomatoes are whole, with their skins, and jarred in yellow tomato juice. These yellow tomatoes are true heirloom tomatoes. They belong to a rare and precious variety, Pomodorino Giallo a Polpa Bianca. Thanks to farmer Francesco Vastola and his family in Cilento, they are being preserved and kept alive through the generations. These…

The New York Times Small Artichokes

The perfect Negroni accompaniment according to the New York Times is Maida’s Small Artichokes. That’s right, our artichokes are the ultimate aperitivo food. As Florence Fabricant says, these artichokes “have deep flavor and a texture at once tender and firm.” These artichokes are preserved in Maida’s own extra virgin olive oil. After you finish the artichokes,…

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…

Greetings From Artichoke Season In Italy

SMALL ARTICHOKES Spring is artichoke season in Cilento National Park, the countryside south of Naples, and we just received a shipment of Small Artichokes, fresh from the field. These artichokes are planted, harvested, and jarred in extra virgin olive oil, all by Maida Farm. These artichokes are called Artichokes of Paestum and they fall into the category of Romanesco Artichokes. They…