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.

Filippo Drago in Sole 24 Ore

We our so proud of our miller, Filippo Drago. His business, Molini del Ponte was featured in Il Sole 24 Ore aka, the Wall Street Journal of Italy. He was featured for ALL the right reasons. He is an example of someone running a successful business with good food. Doing things the right way. Why should…

In Eater: Pasta With a Pedigree

Check out Gustiamo on Eater! Everyone seems to be talking about Italian pasta made with Italian wheat. The fantastica Melissa McCart joins the wheat conversation on Eater talking about some of our favorite NYC chefs and the pasta they use. “Good pastas have been in the market for awhile, with restaurants like Roman’s in Brooklyn that…

Gustiamo in Edible Brooklyn!

Our friend and amazing fresh pasta maker, Antonio Capone of Un Posto Italiano, rocked the cover of edible Brooklyn this month. Who was with him on the cover? Gustiamo! Well, at least our flour was. As Antonio says in the article, “pasta is all about the flour.” In fact, as Edible explains, Antonio “tried several American…

The Sicilian Bread Zing Takeover

It is no secret that Gustiamo has a major company crush on Zingerman’s. It was such a privilege for us to accompany our miller Filippo Drago of Molini del Ponte and his master baker Renato Flaborea to Ann Arbor on our mini good grain tour. The Zingerman’s Sicilian bread revolution started with master baker Frank Carollo in Castelvetrano,…

New from Castelvetrano, Never Before in the USA

Calling all bakers, breadmakers, pizzaioli, and ancient grain enthusiasts… Let’s Talk Flour. Filippo Drago’s flour is here in the USA, for its first time ever! This guy, is Filippo. You might recognize him because he makes our incredible Busiate Tumminia Pasta. Here, he is standing in front of his stone mill in Castelvetrano, Sicily. Filippo’s…