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…

Colomba by Luigi Biasetto – Ready to Celebrate Easter!

This is me in Heaven (ie, in Padova) with Luigi Biasetto, the master pastry chef who bakes Gustiamo’s Colomba (our traditional Easter cake), which just flew into our warehouse in the Bronx. I tasted the first colomba last Saturday in the Bronx, and I was in Padova to see Luigi a couple of days later….

Gustiamo Joins the National Free Shipping Day, Today

Today, is National Free Shipping Day! No shipping charges on all orders of or more $99,00, placed today, until 11:59 pm. You MUST write the Magic Word (Promo Code) in the “Special Instructions” box of your shopping cart. Magic Word is “Buon Natale”. Questions? Call us at 718 860 2949. When you do call us,…

A Message from Master Pastry Chef, Luigi Biasetto

Our friendly master baker/supplier writes: It’s a great honor for me to share with our American cousins a product made with Europe’s highest quality raw materials, more than 25 years of experience, the passion which characterizes us, but also a little Love! We wish all who won’t have the opportunity to taste our Panettone and…

This Panettone Is a Revelation!

Yesterday in the warehouse, unveiling the FIRST Panettone of the season. Special guest, Jeremy McMillan, a very talented chef at Bedford Post Inn, who stopped by for his weekly shopping for the restaurant. Good timing!  Quotes:  Jeremy – “This Panettone is superior”. Anthony – ” This cake is wonderful.” Nicolette – ” I realize I never had…

Colomba by Biasetto. Expensive in Italy? A Real Bargain in America!!!

At Easter you MUST have Colomba Pasquale. It’s a sweet bread, moist and luscious. Ours is baked by master pastry chef Luigi Biasetto in Padova. It is patiently made with mother yeast, stone milled flour, fresh eggs, fresh butter, bits of Sicilian candied orange and almonds from Noto. A bite melts in your mouth, gradually…

Italy Hotline, Your Secret Door to Italy

It was such a pleasure to be with Sienna Reid, this past weekend, at her booth at the NYTimes Travel Show in NYC. Her company, Italy Hotline, is based in Roma and offers customized tours to Italy, many of which are focused on food and wine. Hard to believe, Italy Hotline was one of the…

Gabriele Riva, the Pastry Chef at Nobu

Stefano and I went to make our first delivery to legendary Nobu restaurant on 57th streed in NYC and had a lovely chat with its amazing pastry chef, Gabriele Riva (left in the picture, with Stefano). So young and so accomplished, already! How is it possible? Gabriele started when he was a kid. Instead of…

Luigi Biasetto, Maestro Pastry Chef

Click the arrow below, it’s an interview with Luigi Biasetto, the Maestro Pastry Chef in Padova and King of Panettone! He says the Panettone is the best cake in the world and it is appreciated all over the world. With his products, he wants to transfer the Italian “Buon Gusto“. Yes, it is difficult to…

Panettone and Pandoro. And the Special Thing Stefano Does to Them!

The perfect gift Panettone and Pandoro (left) just arrived!!! They are freshly baked by Luigi Biasetto, master baker/pastry chef and award winner, in Padova. Luigi uses only the freshest and best ingredients, of course. But his secret is the flour: it’s Petra stone milled flour made by Molino Quaglia, a couple of kilometers from the…