Butternut Squash with Corbezzolo Honey

This is a Fall/Winter Caponata, where, instead of eggplants, you use butternut squash. It is an adaptation of a Mario Batali recipe for the TV program “The Chew”, which for some reason, we never watch. But, we were made aware of it, and the recipe, as a result of a surge in orders for our…

Gustiamo People-Stefano, by Danielle

Danielle’s Gustiamo People series: Stefano. I’m just going to say it, Stefano is a Genovese-Brooklyn-Hipster. Stefano’s story of how he ended up in the food biz is a bit incongruous, but that only adds to his hipster style. After Stefano graduated from Law School in Genova, he took off to push artisanal Italian foods throughout Brooklyn, New York and…

Talking with Your Mouth Full of Panettone

Talking with a mouthful of panettone takes some effort, but somehow, the people we know manage to say the darnedest things the first time they try Biasetto Panettone. “This is heavenly”, said our colleague Elliot; “I realize I’ve never had a good panettone in my life other than this one”, said our friend Nicoletta; and…

What does Fagottino, Really means? Best Dried Figs from Ciento

Have you watched our latest interview with Antonio from our favorite fig farm? We know you are curious exactly what we mean when we say our White Dottato Figs from Cilento are packaged in their own leaves. And what exactly is a “fagottino” anyway?  We know this word sounds like a slur in English, but in…

Pianogrillo Olive Oil Is Organic and DOP

Lorenzo Piccione makes one of the most spectacular Italian olive oils, Pianogrillo, with tonda iblea olives. We have written about him in the past, and call him the nay sayer. We went to visit him this summer, and he showed us his beautiful property, chapel included. Lorenzo also proudly showed us his Nebrodi Pig farm,…

Why is the Dried White Dottato Fig from Cilento so Special?

From over 600 varieties of Italian figs comes one that shines above the rest. The White Dottato Fig from Cilento  is marvelous. Why is it marvelous? Let Antonio from Santomiele Farm break down for you the 2 natural characteristics of this fig that make it taste so good (watch the video, below). They are so…

Elana, Welcome in the Land of Italy’s Best Foods

From Elana: Today is my first day at Gustiamo.  The butterflies in my stomach remind me of being a kid on the first day of school.  Only this is the education you cannot learn in the classroom.  I am here visiting from San Francisco to observe the insides of the company that brings the highest quality, small-batch Italian food…

GustiMythBusters: Our Top5 EV Olive Oil Myths

Our resident Italian olive oil expert Stefano Noceti tells us the biggest Extra Virgin Olive Oil mistakes he most regularly sees in the USA: 1. The greener the better. In a professional EVOO tasting, tasters use opaque glasses. The fact is that certain excellent olive varieties can naturally produce a more transparent oil. Also, there…

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,…

Hurricane Sandy and Family Dinners

Inspirational response from a customer, after Martina’s last newsletter:  “your words rang true at our family dinner table this evening, we made the recipe for the funghi porcini that Beatrice had in the NY Times. 3 generations of us were at the table from Hurricane Sandy. The storm has been a blessing for us allowing us to spend more…