NYTimes in Ischia, Eating Gustiamo

Did you read Julia Moskin’s “In Ischia, Italy, Cooking Is Done in the Sand, Not the Stove” in the NYTimes? Weren’t you literally salivating by the end of the article? What a meal she had! While she was waiting for her secondo to cook in the sand, she indulged in an epic antipasto, made with Maida Farm sotto’oli;…

Maida Vegetable Sott’oli – Thanksgiving Perfect!

  Francesco Vastola may be our favorite Italian farmer. He is a super serious guy, but he is also seriously passionate about the magical Cilentan land in Campania that he farms. Watch the video, Francesco tells us why it is important to use fresh ingredients. Yes, his vegetables sott’oli (artichokes, antipasto, sun dried tomatoes, friarielli,…