How Faella Makes Sedani

Stand in the center of Gragnano, or maybe have a seat on the piazza fountain, and there is no mistaking you are in The Pasta City. It’s in the air. You can literally smell it. Pasta. Specifically, in our case, sedani. We could smell the aromas from the freshly made sedani coming from Pastificio Faella before…

The San Marzano Tomato Harvest!

It’s San Marzano tomato harvest season! By this time you undoubtedly know that Gustiamo is obsessed with maintaining the integrity and truthfulness in San Marzano tomato production. So it only makes sense that we sent our Edoardo (lucky him) over to DaniCoop in Sarno to meet the tomato farmers and watch the production! After full…

After 500 Years Gragnano Pasta is Finally Protected!

Gragnano is celebrating! After battling against classic unyielding European bureaucracy, a handful of Napoli’s good pasta makers have finally won. Although IGP status was granted to real Gragnano Pasta by Italian Authorities in 2012, the official seal of approval came from the EU on October 15, 2013. This is a true cause for celebration! The Gragnano…

Pasta Faella on the Cover of Bon Appetit

Breaking news! Pasta Faella is on the cover of the Bon Appetit Magazine February 2013 issue!   Sara Jenkins, the acclaimed Pasta-Centric chef in NYC, cooks for “Pasta!” on Bon Appetit and features Faella Pasta. Faella, since 1907 the best artisanal pasta from Gragnano, aka “The City of Pasta” near Napoli. Faella is also IGP (Identificazione Geografica Protetta). Sergio Faella, here…

Caserecci with Anchovies and Cauliflower

This recipe for pasta with anchovies and cauliflower was inspired by this article in The New Yorker. Judith Thurman’s poetic words about  pine nuts, which she calls her “secret ingredient,” reminded us of the goodness of pine nuts in pasta. Pine nuts are of the utmost importance to this dish, but our secret ingredient, instead, is Salted…

Dentists Love Pasta Faella al Dente

A few weeks ago New York City hosted The Greater NY Dental Meeting, the huge annual dental conference. The reason we are talking about it here is that this conference featured Pasta Faella!  Guest speaker, Dr. Sabino Aquino, is from Gragnano and he arrived at the conference with Pasta Faella in tow to share with…

Pasta Faella and Colatura, a Natural Pair of Wonderful Foods

At Salone del Gusto we didn’t go anywhere without first making a stop in Campania. Actually we felt we were always there. Why? We love Campania and its products. For example, Pasta Faella and Colatura di Cetara, their booth was right next to each other, geographically they are very close and they complement each other perfectly….

Pasta Faella from Gragnano is a SOFI finalist in Washington DC

Getting ready to go to Washington DC, to attend the Fancy Food Show and to celebrate Pasta Faella, SOFI finalist as best product of the year. Their panel of food experts chose among nearly 2,000 products in 30 food categories. In the Pasta category, they chose Faella pasta, which is an incredible accomplishment. How many…

Pasta Faella – IGP Gragnano

In 2004 ten pasta producers from Gragnano, in Campania, applied for the IGP “Gragnano pasta” certification (protected geographical indication) – first initiative ever of this kind in Italy – to safeguard the century old Gragnano know-how from imitations and reward Gragnano pasta’s notoriety and legendary reputation of excellence: for more than 500 years Gragnano has…

Pasta Faella – Growing Fast and More Beautiful!!!

Thanks to all our customers! Our company identifies beautiful hand made products for you but our mission is to help these small artisanal producers stay in business by selling more of what they make at fair prices. That’s what they need to survive. “Glory only” does not feed their families and employees. So, you can…