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 …
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 …
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 …
We are so proud of our miller, Filippo Drago. His business, Molini del Ponte was featured in Il Sole 24 Ore aka, the Wall Street Journal …
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 …
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 …
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 …
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! …
The Flavor of 2015! This year you all fell in love with the masterpieces of two Italian artisans, one from the North and one from …
Filippo Drago was a celebrity at the Fancy Food Show. EVERYONE wanted to talk to him. What did they want to talk about? Well, mainly …
Check us out in the Garrubbo Guide! Signore Garrubbo featured our Busiate made by Filippo Drago from Sicily. Here’s what Ed Garrubbo had to say about …
Filippo Drago’s Tumminia Busiate have taken the USA by storm. This Sicilian pasta is truly seducing America. Even the NYTimes agrees! In the December 31st, 2014 edition of the …
In the town of Castelvetrano, deep in the heart of Sicily, grain master Filippo Drago does something truly extraordinary at his mill Molini del Ponte. …
A lot of our products are “old school,” based on long standing Italian traditions; but our newest product brings traditional Italian “old school” to a …