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…

Gemelli with Porcini Mushrooms

We’ve been eating Gemelli pasta with Porcini mushrooms all winter. This pasta is just the right combination of earthy and creamy. It is the kind of pasta that mushroom lovers dream about. Our porcini mushrooms from Borgo Val di Taro are really the star of this dish.

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….

Pasta with Caperberries, Hake, and Sun Dried Tomatoes

Gustiamo is on a caperberry kick. We can’t stop cooking with them; we’ve been adding caperberries to just about everything lately. When our friend, Chef Silvia Barban of LaRina, heard about our caperberry obsession, she created this pasta recipe for us. For this amazing pasta dish, Chef Silvia uses sun-dried tomatoes from Maida Farm and a…

Pasta e ceci alla Romana

Pasta with chickpeas is a classic. One of the reasons we love this dish is because it perfectly represents the idea of “cucina povera.” There are several variations of this pasta dish, but the Roman one is our favorite! Pasta e ceci alla Romana uses anchovies and tomato concentrate, which make it especially flavorful. Serves…

Faella Rocks Dissapore Gragnano Challenge

Dissapore is one of the most famous food blogs in Italy. We have talked about them before. Remember our incredible Corbezzolo Honey? Dissapore is famous for their taste tests. For sitting down with different Italian products and analyzing their taste and artisanship. See the best Panettone in Italy. Their latest culinary investigation was Pasta Gragnano,“la…

Pasta with Anchovies and Breadcrumbs

At Gustiamo we don’t eat peanut butter and jelly sandwiches when lunchtime rolls around. When you’re in a warehouse full of Italy’s Best Foods, you can’t help but be inspired to create your own magnificent dish with these world class ingredients. Yesterday our brave intern Nick dove head first into this recipe, sent to us by…

The thick and thin of spaghetti. New product!

To say our week was full of pasta would be a huge understatement. Not only were Beatrice and Edoardo in Michigan cooking Cacio e Pepe with team Zingerman’s. Not only did Nancy and Sara Jenkins release their “The Four Seasons of Pasta” cookbook. We, at Gustiamo, received a new shape of pasta. Welcome Spaghettoni. That’s…

2 New Long Pasta Shapes from Gragnano

Pasta Faella Presents for their first time in the USA: Mezzanelli and Spaghettini. We are certain you have never had Mezzanelli before. To oversimplify them, they are big bucatini. They can be eaten whole or “spezzati,” broken up into halves or thirds. The other pasta being introduced is Spaghettini, a thinner form of Spaghetti. One…