Dario Cecchini’s Olive Oil Cake with Oranges and Pine Nuts
Cakes aren’t the first thing you think of when you hear the name Dario Cecchini, Italy’s most famous butcher. But we can assure you this …
Butternut Squash Caponata with Corbezzolo Honey
This butternut squash caponata is one of our go-to recipes during the fall and winter months. Just like the summertime eggplant version, this dish balances …
“What Pinoli are supposed to be”
These are actual Italian pine nuts, and they’re as rare as they are insanely flavorful. Their buttery, sweet nuttiness and fresh, pure piney aroma have …
Caserecci with Anchovies and Cauliflower
We revisited this recipe for Pasta with Anchovies and Cauliflower from the gusti archives, and it’s still as delicious as ever! Back when we first …
Pesto alla Cetarese
Take a bite of pesto alla Cetarese and it will send you straight to the Amalfi Coast. The port town of Cetara is known for …
Pasta with Bacon, Cheese, Lemon, and Pine nuts
This is our version of Julia Moskins’ delectable New York Times recipe. The only difference is we decided to add all the ingredients together at …
Sicilian Pasta With Anchovies and Toasted Breadcrumbs
Sicilian Pasta With Anchovies and Toasted Breadcrumbs is a traditional recipe from Palermo, Sicilia. There, you’ll find it under its original name: Pasta c’Anciuova e …
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 …
Make it yourself or leave it to the pros?
Let’s talk Pesto. As soon as the weather begins hinting at warmth, our friends start prepping their gardens for basil and their pantries for pesto! …
The Most Vexing Ingredient
The NYTimes recently called the Pine Nut “the most vexing ingredient.” We are here to ease some of that vexation. Our Pine Nuts come from …
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