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Faella Lasagna in the New York Times
Pick up a single sheet of Pastificio Faella Lasagna and you know it’s something special. Made in the traditional Gragnano style, each lasagna sheet is …
Sun Dried Tomato Pesto Rosso With Fusilli
If you’ve ever found yourself eating Maida’s sun dried tomatoes straight from the jar, this is the pesto for you. Bursting with rich umami flavor, …
Early Panettone and Pandoro
The Gusti warehouse gets a yellow tinge + buttery whiff: the awaited Biasetto treats made it to the Bronx in time for our end of …
10 years of Fusilli Martelli
In their tiny (and yellow!) pasta factory near Pisa, the Martellis make pasta the same way their precursors have been doing since 1926. The secret …
Gambero Rosso: Fried Food Is Good For You, If Done Right
Italians know a thing or two about deep frying. After all, this is the land of arancini, fritto misto, carciofi alla giudía… need we say …
Pasta e Fagioli with Borlotti and Mezzi Canneroni
Pasta e fagioli, pasta fazool, pasta and beans… whatever you call it, this is the ultimate in Italian comfort food. It’s hard to beat mezzi …
Gustiamo in the Media
