Beyond Whole Wheat Pasta

Have you ever had a pasta so flavorful that you can actually taste the sweetness of the wheat? A pasta so full of Sicilian history, culinary traditions, and aromas that it provides the next best experience to being in Sicily? Busiate di Tumminia are that powerful. Busiate di Tumminia are unique. They have a rich,…

The Gustiamo Pasta Guide

What do all three Gustiamo pasta producers have in common? 1. Grano means wheat. All of the Gustiamo pasta producers use Italian grown hard durum wheat, which is milled into semola. 2. Trafilatura means extrusion. From the longest candele to the shortest penne, all shapes are extruded with bronze dies. This method creates a porous surface that distinguishes pasta trafilata al bronzo for its…

Sicchie d’a Munnezza Busiate Pasta

Sicchie d’a munnezza is Napoletano dialect for garbage can, and this recipe is a combination of the the classic leftovers of a holiday meal: nuts, dried fruits, and whatever else that might taste good. Like many traditional Italian recipes, this one originated as a creative solution to food waste, and by mixing a number of flavors…

Pane Nero di Castelvetrano, the Recipe (with sourdough starter)

Since we started importing ancient Sicilian flours from Filippo Drago’s mill in Castelvetrano, we have watched many different bakers (from Sicily, to Torino, to the Bronx, to Detroit) make their versions of Pane Nero di Castelvetrano (Black Castelvetrano Bread). We’ve learned first hand that bread is a scientific process that welcomes the artistic touch of…

Tumminia Flour

The Sicilian ancient grain Revolution continues here in the USA! For the first time ever, we are importing 100% Tumminia Flour. This flour is made by Filippo Drago in Castelvetrano, Sicily. This is the 4th flour to join our Molini del Ponte flour collection: Semola Rimacinata, Maiorca, and Castelvetrano Flour (the traditional mix for making Pane Nero di…

Gustiamo in Gambero Rosso

Have you heard about the party we threw in Torino? With our friend Alessandro Spoto? As Gambero Rosso says, it was a celebration of “Alessandro Spoto and Made in Italy in the Bronx!” “Alessandro Spoto, born and raised in Torino, with Sicilian origins, is a baker by passion. At 35 years old, he’s already 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

What is whole wheat?

Practically everything you see in the USA labeled as “whole wheat” is not whole. Did we just blow your mind? Sorry, not sorry. How do we know that this is true? Because there is just not THAT MUCH whole wheat flour being milled. According to the amazing and thorough article, Bread is Broken by Ferris Jabr in the…

Grano Duro and Grano Tenero. What’s the difference?

Grano Duro and Grano Tenero. We hear about these wheats all the time. Why do they cause so much confusion? We have been talking a lot about this distinction with our miller Filippo Drago and also with our friends at Mulino Marino in Piemonte. We finally have cleared up our confusion and it is really not that difficult….

Busiate with Sausage and Broccoli Rabe

This one is a wintertime favorite suggested to us by Filippo Drago in Sicily. It’s the busiate that make this dish. Something about their rustic nuttiness pairs perfectly with the sausage and broccoli rabe.