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…

Tempo di Vendemmia and Zibibbo Grape Gelatina/Ambrosia/Elixir

We love the word “vendemmia”. Although there is no real translation for this word in English. For the grape growing countrysides in Italy, “La Vendemmia” refers to a time of year, a state of mind, and a set of flavors. vendemmia /venˈdemmja/ (grape) harvest, vintage The word “vendemmia” in Italian can refer to either a…