Top 5 best qualities to look for in EV Olive Oil

THE extra virgin olive oil man, Stefano Noceti, gave you his Top5 most common extra virgin olive oil mistakes,  now, he is back at you with a more optimistic Top5. 1. EVOO should taste like a fresh squeezed olive. If you are not sure what that means, we suggest you visit Italy in early fall…

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…

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…

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…

Team Gustiamo

The past few weeks have been exciting for our Gustiamo team members. It all started when Stefano’s story was featured on the University of Gastronomic Sciences Alumni page.  Then, when Beatrice’s recipe for Risotto ai Funghi Porcini  was included in the New York Times collection of 50 best family recipes, we decided that the rest of…

Stefano Noceti and the University of Gastronomic Sciences

We are so proud to see our very own Stefano highlighted as a feature Alumni on the University of Gastronomic Sciences website. We think Frances said it best when she told Stefano the other day over lunch, “I have so much respect for you as a person who decided to follow what you loved”.  In the…

Gustiamo – Happy Holidays!

These are the people behind the beautiful boxes you are receiving this Holiday Season or the Gifts you are sending to family and friends. From left: Antoine, Tony, Nicolette, Eunice, Stefano, Antonio. A moment of relaxation after some very hard work. Of course, by the lunch table. From Gustiamo, we wish you a very Merry…

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…

Pianogrillo and Vicopisano EV Olive Oils in the NYTimes!

Thanks to Julia Moskin for inviting Gustiamo to the NYTimes to talk about EV Olive Oils. Very exciting! And for calling us “The Experts”. Priceless! This is an excerpt of Julia’s article: “ALONG with laboratory analysis, testing olive oil still involves human taste. To learn how the experts do it, the Dining section asked Martina…