Sicilian Pasta With Anchovies and Toasted Breadcrumbs

This is a traditional recipe from Palermo, Sicilia, where you can find it under its original name: Pasta c’Anciuova e Muddica Atturrata. When we shared the love for this very rich and savory Sicilian pantry pasta with our friend Sasha of Serious Eats, the combination of salty, sweet, umami, and crunchy for him was mind blowing….

Pasta Corta

With about 20 pasta shapes to choose from, Pastificio Faella is the producer we turn to for pasta inspiration. Made in Gragnano, near Naples, Pasta Faella religiously respects these three pasta commandments: only 100% Italian Semola exclusively extruded with a bronze die always dried slowly, at least 2 days, at the lowest temperature possible Pasta this good…

The Tomato-y, Shallot-y Pantry Pasta

We are big fans of Alison Roman, of her outspoken attitude and dedication to an unfussy and flexible cooking style. So, when her recipe for the tomato-y, shallot-y pasta you didn’t know you wanted made its first appearance in the New York Times, we couldn’t help but join the group of enthusiastic readers and give…

Pastificio Faella: how Pasta di Gragnano is made

Mela Verde, a popular Italian TV program about regional food traditions and gastronomy, visited Pastificio Faella in Gragnano to discover how Pasta di Gragnano is made. Third generation pasta maker Sergio Cinque shared the secrets of his artisanal pasta and showed all the steps that make Pasta Faella so special. Sergio talked about the oldest…

In the WSJ: Spaghettoni Faella are worth the cost, even with tariffs

After weeks of criticisms and negotiations, the new round of tariffs for some European foods went fully into effect at the end of October. And the Wall Street Journal promptly asked some “specialty food purveyors around the U.S. to name the European products they flatly refuse to live without.” Along with the highly discussed Parmigiano…

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…

Pasta al Pomodoro for Two

Pasta al Pomodoro is probably the most iconic Italian comfort food. It makes a quick meal full of goodness for every day in every season. Here at Gustiamo we cook Pasta al Pomodoro at least once a week. Here are the right proportions for Pasta al Pomodoro for two. You just need 5 ingredients and 10…

Gustiamo on Rachael Ray Every Day

Our founder and president, Beatrice is in the Rachael Ray Magazine serving the very best Italian food pantry advice. As the wonderful Geraldine Campbell writes, “Beatrice Ughi, a native of Naples, Italy, and the founder of the online shop Gustiamo, shares five products from Italy that are worth the splurge.” First on Beatrice’s list is Faella…

The history behind Pasta Faella

Pasta Faella, the history. If you drive south from Naples and head toward the Amalfi Coast, you’ll just about drive through Gragnano, a small Italian town best known for its ancient flour mills, medieval dwellings and a legendary breeze that forms when the cool air, off the nearby Lattari Mountains, meets the Mediterranean sea air….

Spaghetti con la Colatura

Raffaella Nettuno makes Gustiamo’s Colatura (best Colatura you ever tasted). This is her special and secret recipe for Spaghetti con la Colatura. Delicious and very easy to prepare. You just need to know how to boil water. (serves 4-6)