How Faella Makes Sedani

Stand in the center of Gragnano, or maybe have a seat on the piazza fountain, and there is no mistaking you are in The Pasta City. It’s in the air. You can literally smell it. Pasta. Specifically, in our case, sedani. We could smell the aromas from the freshly made sedani coming from Pastificio Faella before…

The San Marzano Tomato Harvest!

It’s San Marzano tomato harvest season! By this time you undoubtedly know that Gustiamo is obsessed with maintaining the integrity and truthfulness in San Marzano tomato production. So it only makes sense that we sent our Edoardo (lucky him) over to DaniCoop in Sarno to meet the tomato farmers and watch the production! After full…

Adventures in Sarno and Gragnano

Gustiamo’s Edoardo is in the middle of a splendid adventure around Napoli and Salerno. He has been in the field learning all about the San Marzano tomato harvest at DaniCoop and Pasta Gragnano making at Pastificio Faella. We just talked to him. He is beaming with excitement. He told us that it was a privilege…

Nancy Harmon Jenkins’s Report From Pastificio Faella

Just back from her trip to the pasta producing center of the universe, Gragnano, Nancy Harmon Jenkins breaks down why Pasta Faella is the epitome of good Italian artisanal pasta in Zester Daily: “To qualify as artisanal, pasta must be made at consistently low temperatures (no higher than 122 degrees F) from start to finish,…

Nancy Harmon Jenkins in Campania

Our esteemed friend Nancy Harmon Jenkins recently journeyed to the heart of agricultural Italy: Campania. While there, Nancy visited Pasta Faella, casa Barone, and DaniCoop. Nancy, it was such a joy to see the true Italian motherland through your eyes! Here we are reposting a few highlights of Nancy’s trip: In Gragnano at Pastificio Faella: “In Gragnano… historically…

Scott’s Pasta with Zucchine, Artichokes, and Sun Dried Tomatoes

Scott Stebbins is a very talented chef and a good friend of Gustiamo‘s. A couple of months ago, he got upset because we ran out of grilled artichokes. He needed several cases of them. Yes, it is an exceptional product, but we honestly can’t say it flies off the shelves. Scott, what do you do with…

Pasta al Pomodoro

When I went to visit Sabatino Abagnale, last summer, I asked him: how do we best describe your fantastic tomatoes to our friends. He replied, just cook it, make pasta al pomodoro. They’ll be hooked for life. This is Sabatino’s recipe. When I dared to ask, no cheese? No

After 500 Years Gragnano Pasta is Finally Protected!

Gragnano is celebrating! After battling against classic unyielding European bureaucracy, a handful of Napoli’s good pasta makers have finally won. Although IGP status was granted to real Gragnano Pasta by Italian Authorities in 2012, the official seal of approval came from the EU on October 15, 2013. This is a true cause for celebration! The Gragnano…

Pasta Faella on the Cover of Bon Appetit

Breaking news! Pasta Faella is on the cover of the Bon Appetit Magazine February 2013 issue!   Sara Jenkins, the acclaimed Pasta-Centric chef in NYC, cooks for “Pasta!” on Bon Appetit and features Faella Pasta. Faella, since 1907 the best artisanal pasta from Gragnano, aka “The City of Pasta” near Napoli. Faella is also IGP (Identificazione Geografica Protetta). Sergio Faella, here…

Caserecci with Anchovies and Cauliflower

This recipe for pasta with anchovies and cauliflower was inspired by this article in The New Yorker. Judith Thurman’s poetic words about  pine nuts, which she calls her “secret ingredient,” reminded us of the goodness of pine nuts in pasta. Pine nuts are of the utmost importance to this dish, but our secret ingredient, instead, is Salted…