Handmade Tumminia Flour Busiate with Fire Roasted Red Sauce

With a fresh 5kg bag of Castelvetrano Flour in the pantry, our friend @saucesandwich_ has been blending this stone ground Sicilian flour into some of his favorite recipes. After starting with the simplest recipe for whole wheat pancakes, he stepped up his game (and showed his natural skills) with these handmade Busiate di Tumminia. No…

An Olive Oil That Inspires Endless Conversation

In the hills of Fara Sabina, in the region of Lazio, Cru di Cures Extra Virgin Olive Oli is made by the aunt/niece team Laura and Antonella Fagiolo. This 2019/2020 harvest oil is a wonderful, well balanced expression of Carboncella, Raja, Frantoio, and Leccino olives. On the nose, the new harvest of Cru di Cures EVOO is vivid…

Pastificio Faella: how Pasta di Gragnano is made

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 made. Third generation pasta maker Sergio Cinque shared the secrets of his artisanal pasta and showed all the steps that make Pasta Faella so special. Sergio talked about the oldest…

Balsamic Talk on Heritage Radio at the Good Food Mercantile

Balsamic Lady Mariangela just flew from Modena to join us for a couple of days in San Francisco. Together, we converted the crowds to REAL Traditional Balsamic Vinegar of Modena, tasting after tasting. We were sponsors of the always inspiring Good Food Mercantile and there we sat down with Hannah Fordan of Heritage Radio for a…

Something Dolce

THE MARCO COLZANI COLLECTION Marco Colzani is our eternal chocolatier crush. He is uncompromisingly dedicated to crafting the best sweet creations. His philosophy follows the principle of “taking away everything that is not necessary.” From his bean to bar chocolates to his sweet spreads, everything that Marco does contains 4 ingredients max. In this luscious spread,…

In Sardegna Honey Can be Bitter

Corbezzolo, the rarest Honey Made by our sage beekeeper Luigi Manias in Sardegna, this is an unconventional honey. Corbezzolo is a Mediterranean wild strawberry tree that is rich in arbutin, a naturally occurring substance that gives Corbezzolo Honey a distinct bitterness. That’s right, this honey is bitter. Corbezzolo trees bloom for three months a year,…

These Tomatoes, Back in Stock

This is the Monti Lattari mountain range of Mount Vesuvius in Campania, where farmer Sabatino Abagnale grows two very special types of tomatoes: Antichi Pomodori di Napoli and Pomodorini delle Colline dei Monti Lattari. He lovingly calls them Miracolo di San Gennaro Tomatoes and Small Tomatoes. They are heritage tomatoes. As the origin story goes,…

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…

On BronxNet: Winter Open Warehouse + Pizza

Our friends from BronxNet joined us for our annual Winter Open Warehouse Party to celebrate good Italian food. The Winter Open House is the special occasion where we open the doors of the Gustiamo warehouse and welcome all to the Bronx and do some holiday shopping. As our Danielle says: “this party is definitely the…

Serve Cheese with Balsamic

This is the simplest and most iconic cheese pairing: it doesn’t get more Emilia Romagna than this. When the tart and viscous Traditional Balsamic Vinegar meets the savory and nutty Vacche Rosse Cheese, their flavors combine in an explosion of umami notes. These two food icons represent the historic culinary landscape and old food traditions of Emilia…