Trenette Al Pesto Genovese
This is the ultimate Trenette al Pesto, it doesn’t get any better. Why? Because we’re using the award-winning, number one fresh pesto in the world: …
Almonds with Sea Salt
Sicilian almonds have a depth of flavor like no other almond. They’re bursting with an intense taste and some slight bitter notes. Their rich aromas …
Gemelli with Porcini Mushrooms
We’ve been eating Gemelli pasta with Porcini mushrooms all winter. This pasta is just the right combination of earthy and creamy. It is the kind …
Pasta with Caperberries, Hake, and Sun Dried Tomatoes
Gustiamo is on a caperberry kick. We can’t stop cooking with them; we’ve been adding caperberries to just about everything lately. When our friend, Chef Silvia …
Red Rice Salad with Raisins, Saba, Pine Nuts, and Mint
This rice salad is earthy, fresh, and sweet. That’s the earthiness of the red rice + the coniferous essence of the pine nuts, the freshness of …
Fudgy Chocolate-Hazelnut Brownies
This brownie recipe celebrates the chocolate creations of Marco Colzani. These are fantastically fudgy brownies made with his dark chocolate and chocolate hazelnut spread. This …
Busiate with Sausage and Broccoli Rabe
This one is a wintertime favorite suggested to us by Filippo Drago in Sicily. It’s the busiate that make this dish. Something about their rustic …
Faith Willinger’s Recipe for La Subida Vinegar + Honey Sorbetto
If you have ever had the extreme privilege of dining at La Subida, you were most certainly impressed by the Vinegar Honey Sorbetto. Of course, …
Italian Black Rice Salad with Vinaigrette
This Black Rice Salad is our Gusti take on this Bon Appetit recipe. It’s a wonderful summer dish. Best of all, after you nail the …
Farrotto with Porcini
We are writing this post while beautiful February snow piles up on our warehouse windowsill. Just like risotto, farrotto is a perfect wintertime dish. But farrotto’s flavor …
Erica de Mane’s Lentil Soup
We are kicking off soup season with this favorite from Erica de Mane. This lady know lentils. So, of course, for her Umbrian lentil soup recipe …
Cacio e Pepe with Maccheroni di Toscana
We make cacio e pepe in the most simple and traditional way possible. Read: we do not put egg or cream in our cacio e …
One Flew Over the Cuoco’s Nest, Insalata di Riso
Here at Gustiamo, we bring our own lunches to share with friends on rustic tables. Last week, Intern Charlie made us some tasty Insalata di …
Zibibbo Citrus Cocktail
When the Zibibbo grape was featured by Florence Fabricant in the NYTimes, we were inspired to invent a one-of-a-kind drink: The Zibibbo Citrus Cocktail. It …
Marcella Hazan’s Bean & Barley Soup
Marcella Hazan always knows what we need, and these cold days it’s bean and barley soup! When we flipped through this recipe in “Marcella Cucina,” …
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. …
Risotto con Salsiccia e Fagioli Borlotti
We start eating this dish as soon as sweater season rolls around, and we don’t stop until spring flowers start popping up. It is a …
Sicilian Extra Virgin Olive Oil Gelato
This recipe for Extra Virgin Olive Oil gelato comes to us from our friend Eileen. If anyone knows how to work olive oil into a …
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