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…

New Favorite Pasta Shape

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. Read all about it HERE. Sedani is a wonderfully versatile pasta shape. Use it with all types of sauces. Really, you can’t go wrong. Some of our personal favorite ways…

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…