Latest Recipes
All posts
Palm oil: why is it SO bad
The World Health Organization just published a report titled “The palm oil industry and non-communicable diseases.” We are so grateful to Marion Nestle who breaks …
On Taste: Why is Saffron so Expensive?
Max Falkowitz puts the preciousness of real saffron into perspective in his recent article on TASTE. “The most expensive food on earth costs more per …
Piccoli Pomodori
Do not underestimate the power of a 400 gram can of tomatoes. We love these little cans. We always have them on call in our pantries. …
Tumminia Flour
The Sicilian ancient grain Revolution continues here in the USA! For the first time ever, we are importing 100% Tumminia Flour. Tumminia is the name …
Bread Face
The first time we met Bread Face we had 2 questions for her: Does she eat the baked goods that she breadfaces with? The answer …
The Iconic Taggiasca Olive
Taggiasca. Taggiasca olives are one of the most prized varieties of Italian olives. Practically synonymous with the region of Liguria, taggiasca olives are a defining …
Gustiamo in the Media
