How to cook cicerchie

Cicerchie are one of the most ancient legumes of history: there’s proof of cicerchie beans in archaeological sites of the Fertile Crescent dating back to 8000 BC. They have an incredible resistance to droughts, so in tough times, people relied on cicerchie as their main sustenance for months. Forgotten for a long time, they are…

Sirk, The Orange Wine Of Vinegars

What is a vinegar made with whole grapes? Sirk grape vinegar is made exclusively with Ribolla Gialla grapes, the best of the Collio region of Friuli. These grapes, traditionally used to produce exceptional wines, are instead transformed by the Sirk family into a revolutionary vinegar. “If it is true – and it is – that a…

The Most Flavourful Saffron

Saffron from l’aquila, in Abruzzo, is considered by many people to be the best in the world. In the 13th century, saffron – originally from Asia Minor and/or the Middle East – was brought to  Navelli, in the province of L’Aquila. Here, it found a perfect micro-climate, and today Navelli is still home to the…

Risotto: Carnaroli vs. Vialone Nano

Gazzani has been growing and milling rice in Vigasio, near Verona, since 1648, where sandy soil and abundant spring water have created the perfect conditions for rice cultivation. Gazzani only grows 2 varieties of rice:  Carnaroli and Vialone Nano. Vialone Nano Vialone Nano rice was invented in 1937, a crossbreed between the Vialone and Nano…

Gustiamo on Crain’s Business

We just recently had the Crain’s Business New York team pay us a visit up in the Bronx to talk about the challenges of the food importing world. Anti-dumping tariffs, duties, and skyrocketing insurance rates: the recent news are not exactly comforting. At Gustiamo we’ve been raving about this infuriating topic for a while, and…

Pollo alla Saba (Chicken Vittorio Style)

This is a glorious version of your everyday recipe for chicken tights. We tasted this recipe for the first time at Mariangela’s table, in Vignola. This recipe was invented and perfected by Vittorio, her father. Thanks to the combination of Balsamic Saba 3 and the sweet Saba, this pollo is an explosion of flavors: slightly…

Risotto zafferano and traditional balsamic vinegar

The whole saffron threads give the rich notes of dried fruit and flowers with a hint of smokiness, and Vialone Nano rice absorbs all the flavors and keeps them locked in its round grains. But the best part of this recipe is finishing the creamy, golden risotto with drops of traditional balsamic vinegar extra vecchio, aka…

The Chili Peppers You Can’t Live Without

Maida Chili Peppers.  You’ve been beating down our doors asking for this product. It’s the new harvest of Maida chili peppers, just picked in the Cilento region of Campania, and it’s finally here! Small, red, and with a satisfyingly crunchy texture, chili peppers are an essential Mediterranean spicy ingredient. Think about aglio olio e peperoncino,…

Olive Harvest 2019/2020: a sneak peek

We’re just a couple of days into September, and we are already wondering what the new harvest olive oils will taste like. Technically, the official start of the olive harvest in Italy is scheduled for the end of this month. But depending on the season, each producer will make their way to the fields at different times,…

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…