Gustiamo in Wine Spectator

Opening a copy of Wine Spectator is so satisfying. If you are a Spectator fan, you know what we mean; the magazine is so big and important.  It’s even more satisfying when there is a pin-up shot of your favorite Gusti Foods inside!  Wine Spectator just came out with an article called “Pizza Party Essentials” and they…

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…

Adventures in Sarno and Gragnano

Gustiamo’s Edoardo is in the middle of a splendid adventure around Napoli and Salerno. He has been in the field learning all about the San Marzano tomato harvest at DaniCoop and Pasta Gragnano making at Pastificio Faella. We just talked to him. He is beaming with excitement. He told us that it was a privilege…

Nancy Harmon Jenkins’s Report From Pastificio Faella

Just back from her trip to the pasta producing center of the universe, Gragnano, Nancy Harmon Jenkins breaks down why Pasta Faella is the epitome of good Italian artisanal pasta in Zester Daily: “To qualify as artisanal, pasta must be made at consistently low temperatures (no higher than 122 degrees F) from start to finish,…

Busiate Tumminia by Filippo Drago from Castelvetrano, Sicily

A lot of our products are “old school,” based on long standing Italian traditions; but our newest product brings traditional Italian “old school” to a new level. Introducing Filippo Drago’s Tumminia Busiate Pasta from Castelvetrano, Sicilia! You may have never heard of Tumminia, but we predict you are about to hear a lot more about it….

Colatura from the Romans, at a Fraction of the Original Price

Here is a very interesting article about colatura. Actually, it’s a transcript of an interview that Josh McFadden, the chef who runs Ava Genes, a Roman inspired restaurant, in Portland, Or. gave to KUNM, the NPR station in New Mexico. Josh said that he was thrilled to find a tiny bottle of colatura di alici…

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…

Piennolo Tomatoes – Not Only…

These tomatoes are jumping! The article in the New York Times by Florence Fabricant (click here if you missed it!) is inspiring: she says you can use them for pizza, pasta, on baked fish… and this BEAUTIFUL picture by Dan Neville, gives the jar of tomatoes a new light and life! Thank you bothl!!! The…