Spaghetti con la Colatura
This is Raffaella Nettuno’s special and now not-so-secret recipe for Spaghetti con la Colatura. Nettuno makes the best colatura you’ve ever tasted in Cetara, on …
This is Raffaella Nettuno’s special and now not-so-secret recipe for Spaghetti con la Colatura. Nettuno makes the best colatura you’ve ever tasted in Cetara, on …
This is the “Tomato-y, Shallot-y Pantry Pasta” from Alison Roman. We’re big fans of her outspoken attitude and dedication to an unfussy and flexible cooking …
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 …
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 …
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 …
This is the ultimate Trenette al Pesto, it doesn’t get any better. Why? Because we’re using the award-winning, number one fresh pesto in the world: …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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, …
The other day, at Pastifico Faella, we got to watch Sedani in action. It was pasta magic. We observed the process from semola to drying. …
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 …
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 …