Nancy Harmon Jenkins cooks with EVOO

Our friend Nancy Harmon Jenkins, a very talented food writer and journalist, just published an article that filled us with joy and flavorful memories. Nancy starts off with a point that is quintessential to the Italian cuisine: Like thousands of cooks all over the Mediterranean world of healthful and delicious food, you can indeed cook…

Snack on Almonds, forget about chips

The great benefits of almonds for your heart For decades, researchers have investigated how eating almonds can result into a healthier heart. The agricultural weekly magazine Teatro Naturale just published a new discovery that adds more proof to this longtime issue. The American Journal of Clinical Nutrition conducted a study demonstrating that consuming almonds as a…

Slow Food Certified Vessalico Garlic in Our Rossi Pesto

There are many ingredients in our Pesto Genovese from Roberto Panizza’s Rossi 1947 that make it special. For example, the real Italian pine nuts that Roberto uses bring a key flavor element to his pesto. Another essential ingredient is the garlic variety that Roberto uses in his pesto, grown in a small town called Vessalico. Roberto’s team describes this…

Katie Parla and Pineapple Collaborative in the Kitchen

Italian food expert and long-time Gusti friend Katie Parla is on tour in the USA to present her latest book, Food of the Italian South. She is going to some of our favorite places in the country to share her collection of food stories from Campania, Molise, Puglia, Basilicata, and Calabria. Just the other night we were together…

Bread Face

The first time we met Bread Face we had 2 questions for her: Does she eat the baked goods that she breadfaces with? The answer is YES, obviously. What does she think of Biasetto Panettone, Pandoro and Colomba? The answer is   (heart-eyed emoji). Bread Face is our favorite performance artist.  We are so in love with…

Why canned and jarred tomatoes are better

Have you ever wondered why Gustiamo is so adamant about canned and jarred tomatoes ? Not only are they delicious and harvested at the peak of ripeness but they are more nutritious than fresh ones. We were just listening to some of the archived episodes of the Food + Science = Victory! Podcast on Freakonomics Radio. One episode really…

EVOO protects brain

You should be drizzling Extra Virgin Olive Oil on ALL your food. Not only does it tastes so good with almost every dish, but there are numerous health benefits. Researchers at the Lewis Katz School of Medicine at Temple University (LKSOM) just published a study showing new health benefits connected to EVOO consumption.  Their research proves that…

Grano Duro and Grano Tenero. What’s the difference?

Grano Duro and Grano Tenero. We hear about these wheats all the time. Why do they cause so much confusion? We have been talking a lot about this distinction with our miller Filippo Drago and also with our friends at Mulino Marino in Piemonte. We finally have cleared up our confusion and it is really not that difficult….

Ingredienti by Marcella + Victor Hazan

Read this book. It’s the latest from Victor and Marcella Hazan. It’s the kind of book you can read cover to cover. It’ll make you feel like you’ve been cooking by Marcella’s side for years. What do we love most about Ingredienti? We love Marcella’s no nonsense attitude toward food. Use the right ingredients or don’t…

Gustiamo at the Center for Italian Modern Art

We are very proud to be part of the Center for Italian Modern Art (CIMA) community. After all, we are strong believers in the link between food and art. CIMA does very important work, promoting Italian artists and creating a space for art lovers and students to appreciate and discuss Italian art. We had the honor of…