Caper Talk on Heritage Radio Network

This year Gustiamo was a proud sponsor of the Good Food Mercantile in Brooklyn. We were there with the caper dude, Gabriele Lasagni of La Nicchia in Pantelleria. He sat down with Kat from Heritage Radio Network to talk about his capers, caperberries, and Zibibbo grape products in the USA. Gabriele says: “I have worked with…

Erica De Mane’s Cod with Pantelleria Caper Sauce

Sometimes people ask us, “How should we use capers?” Our first answer is always the same, fish! Erics De Mane’s beautiful recipe illustrates this perfectly. Which capers does she use for her Pan-Seared Cod with a Red Wine Caper Sauce? Ours, made by La Nicchia on the small Sicilian Island of Pantelleria. They are they best,…

Passion for Pantelleria: The Caper Craze in Sintesi

Many of the esteemed food writers we follow and adore have been lucky enough to find themselves this late summer/early fall on the Sicilian Island Pantelleria. Where, as one might expect, they were swept off their collective feet by “i capperi Panteschi”, capers from Pantelleria. At Gustiamo, we have been enamored by Pantelleria’s capers since 2000 when we started importing salted…

Mistery Solved: What Are Cucunci???

Any confusion about what capers are? You’re probably more confused when you’re offered caper erries or (in Italian) cucunci? Here is ever more charming Gabriele Lasagni, from Pantelleria Island, to shed some light on the issue. After having told us why his Pantelleria capers are the best (watch the previous video, if, God Forbid, you…

Three Good Reasons to Go to Cafe’ Minerva in NYC

Matthew and David of the new cool Minerva cafe downtown not only want to learn everything about our products, they came to the warehouse to taste them, too! Here, from left: Martina, David, Matthew, Anne, Stefano and Kunle. The other day they stopped by at lunch time. We shared our leftovers of what we cooked…