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….

Sicilian Cherry Tomatoes

Fans of the Pianogrillo Cherry Tomato Sauce rejoice! Your favorite Salsa Pronta is back in stock. There’s a reason we choose to carry just one open-and-eat tomato sauce. Or better, many reasons! Pianogrillo Salsa is shockingly pure and genuine: 97% Sicilian cherry tomatoes, Pianogrillo extra virgin olive oil, sea salt, and basil. Nothing else. This sauce…

Everything tastes better with Tomato Concentrate

Serious home cooks always have tomato paste on hand. With a great tomato paste in your pantry, you can upgrade something ordinary to something outstanding, in just one move. This Pianogrillo Tomato Concentrate is made in Sicily by our friend Lorenzo. He’s a remarkable person and an outstanding Sicilian farmer. Pianogrillo Estratto di Pomodori is…

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…

New Year, New EVOO

Pianogrillo is exactly what a Sicilian extra virgin olive oil should be, with its distinctive citrusy smell and bright hints of almond. If we could sum up the taste of the new harvest Pianogrillo in one word, it would be RICH.   On the nose Pianogrillo 2019/2020 is fresh and elegant, with delicate notes of artichoke and green tomato. On the palate it offers an exceptional…

Italian Umami

Describing taste is a tricky task. How can we use language to articulate the sensations of sweet, salty, sour, and bitter without using those exact terms? What about umami, the 5th and most elusive taste? This is an even trickier task. Umami (from the Japanese “umai”) means tastiness and deliciousness. Broadly speaking, umami can be…

Gustiamo in NYMag

Where did New York Magazine go to brush up on their authentic Italian olive oil knowledge? To Gustiamo of course. “Italian Olive Oils are widely used around the world, and there are a lot of them, so we asked Beatrice Ughi, founder and president of high-quality Italian food importer Gustiamo, for her recommendations.” The article talks…

Pineapple Collaborative with Natasha Pickowicz and Pianogrillo

We are swooning over Natasha Pickowicz’s kitchen on the Pineapple Collaborative. We love her utilitarian, no-frills style. Most of all, we love her EVOO on on her pantry staples list: Pianogrillo extra virgin olive oil from Gustiamo. It’s such a flavorful and versatile oil perfect for all of Natasha’s “crunchy, raw, salty, cheesy, vegetal, super-savory”…

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…

Best Tomato Paste Ever, according to Saveur

Yes, you heard that right. Here at Gustiamo we have the best tomato paste ever, that’s Pianogrillo Estratto di Pomodori. Kristy Mucci of Saveur wants the world to know!  In her interview with Chef Mike Anthony at Gramercy Tavern, he says: “Most everyone who cooks has a thing of tomato paste. It just never really has appealed…