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Pasta Sauce that is Independent
We’re still recovering from the news that Campbell (yes the Andy Warhol’s soup peeps) just put out $2.7 billion to get Rao’s tomato sauce in …
Salt from the Sicilian Sea
“It’s the most inexpensive way to step up your cooking, a true secret weapon.” From Samin Nosrat to Stanley Tucci, the Trapani sea salt fan club reaches …
Testa Conserve in the New York Times
Absolute food authority Florence Fabricant gave Testa Conserve’s sgombro and sugarello sott’olio a wonderful write up in her Front Burner column in the New York …
Pasta alla Norma
Don’t let summer pass you by without making pasta alla norma at least once. This classic Sicilian dish stars the Queen of summer produce: Eggplant. …
Yes, you can (and should) fry in Extra Virgin Olive Oil
Frying in extra virgin olive oil gets a bad rap. A myth persists that other frying oils are somehow superior. Those EVOO skeptics couldn’t be …
Cooked Tomato is better than Raw
The one and only farmer Pasquale Imperato on Italian National TV! With an impressive telegenic look, Pasquale gave a passionate explanation of why his Piennolo tomatoes are …
Gustiamo in the Media
