Rigatoni alla Zozzona
“Rigatoni alla zozzona is a dirty mess, in the best possible way”, that’s how our amico Sasha Marx describes this decadent Roman pasta! You’ll start …
No time to cook = Pasta al Pesto
This week’s NL is inspired by Gustiamo’s fierce founder + president Beatrice. This medley of pictures from her Camera Roll leaves no doubt: Beatrice is …
The NYTimes loves our Farmers
Pasta al pomodoro is seen as Italy’s “symbol of national identity par excellence.” And yet the dish as first encountered by most Americans [is made …
Farmer Pasquale’s Pasta Recipe
Named after the shoemakers of Campania, Pasta allo Scarpariello (skar-pah-ree-hello) is the creamiest and most flavorful pasta al pomodoro you’ve ever had in your life. …
Pasta allo Scarpariello
Pasta allo Scarpariello is a very tomatoey pasta al pomodoro with all the creaminess of grated parm. Is there anything more comforting than these three …
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 …
The Gusti Parmigiano Mac & Cheese
Is Mac & Cheese part of the “traditional” Italian repertoire? No. Do we love using outstanding Italian ingredients to make non-Italian recipes? Hell yes. Mac …
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 …
Fall Lasagna with Radicchio, Pumpkin, and Red Onions
Once you’ve tried Faella’s lasagna sheets there’s no going back. With the real flavor of Italian durum wheat, their texture is like none other. They …
Pasta Faella’s Lasagna Recipe
This recipe for Lasagna comes to us from Maria Cristina Faella. Her husband Sergio runs Pasta Faella in Gragnano, Campania. Filled with miniature meatballs, ricotta, …