Balsamic Vinegar Grape Fraud in The Guardian

We are fierce defenders of real balsamic vinegar and news like this latest balsamic article from the The Guardian makes our blood boil. Lorenzo Tondo reported on the seizure of more than 18 million pounds of crushed grapes by the Italian police as part of an investigation into fraudulent  balsamic vinegar production. Tondo writes, “The fraudsters allegedly…

An Epic Breadfacing: Colomba + Pistachio Spread

It’s no secret that Gustiamo loves Bread Face.  She is our favorite performance artist and we love how weird and experimental she is. You can read more about Breadface and about the time she met Luigi Biasetto here. For Easter 2019, Bread Face did an epic Colomba breadfacing. She breadfaced Biasetto Colomba topped with Colzani…

Pane Nero di Castelvetrano, the Recipe (with sourdough starter)

Since we started importing ancient Sicilian flours from Filippo Drago’s mill in Castelvetrano, we have watched many different bakers (from Sicily, to Torino, to the Bronx, to Detroit) make their versions of Pane Nero di Castelvetrano (Black Castelvetrano Bread). We’ve learned first hand that bread is a scientific process that welcomes the artistic touch of…

Gustiamo in Forbes Italia

The Forbes Italia February issue features Italian businesses in NYC, including us! They call Gustiamo, “the excellence of the Italian table in the Bronx.” Here’s our translation of the article, but if you are in Italy you have until the end of February to get it from the newsstands! “There’s a place in the Bronx…

Gemelli with Porcini Mushrooms

We’ve been eating gemelli pasta with porcini mushrooms all winter. This pasta is just the right combination of earthy and creamy. It is the kind of pasta that mushroom lovers dream about. Our porcini mushrooms from Borgo Val di Taro are really the star of this dish.

Palm oil: why is it SO bad

The World Health Organization just published a report titled “The palm oil industry and noncommunicable diseases.”  We are so grateful to Marion Nestle who breaks this report down for us on her blog, Food Politics.  As Marion says, the report explains “how the palm oil industry is promoting obesity and chronic disease as well as environmental degradation…

On Taste: Why is Saffron so Expensive?

“The most expensive food on earth costs more per ounce than silver.” This is how Max Falkowitz puts the preciousness of real saffron into perspective in his recent article on TASTE. As soon as we read this TASTE article, one thing came to mind: Gualtiero Marchesi’s iconic “Risotto Oro e Zafferano” dish, which actually includes a real…

Pasta al Pomodoro for Two

Pasta al Pomodoro is probably the most iconic Italian comfort food. It makes a quick meal full of goodness for every day in every season. Here at Gustiamo we cook Pasta al Pomodoro at least once a week. Here are the right proportions for Pasta al Pomodoro for two. You just need 5 ingredients and 10…

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…

Luigi Biasetto Pandoro Modernist Breadcrumbs

Everyone is so obsessed with panettone these days, pandoro doesn’t get talked about enough! Of course when master pastry chef from Padova, Luigi Biasetto, was visiting NYC, the Modernist Breadcrumbs Team of Heritage Radio wanted to meet him. Everyone met here, at the Gustiamo warehouse in the Bronx,  to talk about Biasetto Pandoro. https://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/12/MBC-Ep15.mp3 We all…