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Katie Parla and Pineapple Collaborative in the Kitchen
Italian food expert and long-time Gusti friend Katie Parla is on tour in the USA to present her latest book, Food of the Italian South. She …
Samin Nosrat Loves Our Sea Salt
Chef Samin Nosrat, author of bestselling cookbook Salt, Fat, Acid, Heat and star of the Netflix series adaptation, recently told Food & Wine about her five favorite sea …
Alta Langa Hazelnuts
The hazelnut is an Italian icon. From gelato, to chocolate, to biscotti, the hazelnut has played a pivotal role in defining much of the Italian …
Mark Bittman’s Modest Yet Gorgeous Farro
Mark Bittman recently prepared and wrote in his newsletter about a pretty delicious bowl of Bio Alberti’s farro monococcum. Bittman said (and we have to agree), …
Balsamic Vinegar Grape Fraud in The Guardian
We are fierce defenders of real balsamic vinegar and news like this latest balsamic article from The Guardian makes our blood boil. Lorenzo Tondo reported on …
The Most Savory Chickpeas
These are the most savory chickpeas we have ever had. The first time we ate these chickpeas, we had them boiled in well-salted water and …
Gustiamo in the Media
