Antichi Uliveti Slow Food Presidium

Terrific news from the island of Sardegna. The 2019/2020 harvest of Antichi Uliveti del Prato extra virgin olive oil received a major recognition: the Slow Food Presidium. That’s the kind of award that certifies that a product is good, clean, and fair, and safeguards it from the risk of extinction. So, what makes Antichi Uliveti del Prato EVOO…

Benza EVOO from Liguria

2019/2020 harvest This is THE classic Ligurian extra virgin olive oil, hailing from that special spot nestled between the Italian Riviera and Alps. Gigi Benza is continuing his family tradition, he’s part of a legacy of frantoiani (olive oil makers) dating back to 1853. Gigi is fully committed to protecting and preserving the most prized Ligurian…

Katie Parla advocates for Small Italian Businesses

“If you can’t go to Italy, bring Italy home.” is the current motto of our very good friend Katie Parla. Food writer and Italian food culture expert, she’s an authority when it comes to exploring Italy’s regional cuisine. And now that we cannot travel to Italy, Katie’s advocating we all do our part in supporting Italian…

3 Tomatoes for your Pizza

There are only three tomato varieties permitted by the Naples pizza authorities when making by the book Pizza Napoletana. San Marzano, Corbarino, and Piennolo tomatoes. They are heirloom varieties, local to the Campania region, where they are hand harvested and cared for by honest and passionate farmers, who dedicate their lives to these tomatoes. San…

On CookInc.: Gustiamo becomes an essential business

If you ever gave us a call because you couldn’t wait to receive your package and wanted to know where it was, or were curious about how much salt you should add to the boiling water for your pasta, chances are you heard back from a very energetic voice with a slight Sardinian accent. That’s…

Ruth Reichl loves Nettuno Anchovies

When Ruth Reichl opened the doors of her kitchen for the Eater @ Home virtual event series, all of our pantry certainties were absolutely confirmed in front of a cupboard filled with great staple ingredients. “From fish sauce to anchovies to harissa, the author and former Gourmet editor has her favorite products” Exactly: anchovies. Specifically…

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…

In the New York Times: Sirk Grape Vinegar

In the world of fermented food Sirk Grape Vinegar plays in a league of its own. First, it’s made with grapes and not wine. Ant not any grapes, the most exceptional Ribolla Gialla grapes – yes! They are the same grapes used to make the superior Ribolla Gialla wine. Then, it takes five years of maceration…

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…

Bittman’s Pasta with Anchovies and Friarielli

When Mark Bittman holds a conversation about pasta with broccoli rabe and anchovies that starts with “trust me”, we have no other choice than just going ahead and giving it a try. Especially when the full tag line is “No cheese. You’ll never miss the sausage. Trust me.” We adapted the original recipe using Danicoop Friarielli,…