Gustiamo

Gustiamo We are the GustiTeam! We sell Italian food! We admire those in Italy who make food on a small scale and who reinforce the importance of diversity in agriculture.

Together we become better people by delivering truth through food transparency, constantly learning about food + farming, and having a damn good time together. You can visit our online store at www.gustiamo.com.

Your Castelvetrano olives probably aren’t made like this. 🫒Pianogrillo's are finally back, and we could not be more exci...
09/08/2026

Your Castelvetrano olives probably aren’t made like this. 🫒

Pianogrillo's are finally back, and we could not be more excited.

About 98% of Castelvetrano olives are treated with lye, a shortcut that removes bitterness in just a few days. The Pianogrillo family, together with the Pisciotta family, takes a different approach. Their olives ferment naturally for more than a year before they’re ready.

No lye, no shortcuts, no neon green, no mushiness.

They don’t look anything like the Castelvetrano olives you see everywhere else. They’re meatier, more aromatic, and they actually taste like olives.

Read the whole story and find out why these olives are different. Link in the comments.

How do you save the world’s best tomatoes from a record heatwave? You harvest them in the dark. 🍅🔦This summer, temperatu...
09/06/2026

How do you save the world’s best tomatoes from a record heatwave? You harvest them in the dark. 🍅🔦

This summer, temperatures in Campania climbed so high that the farmers of Gustarosso had to change the way they harvested their San Marzano tomatoes. They put on headlamps and worked through the night, picking the delicate tomatoes when temperatures were cooler and protecting the crop from the blistering heat.

And it worked. This is one of the best Gustarosso vintages we’ve ever tasted.

At Gustiamo, we talk (and sometimes scream) about the hard work behind real Italian food. This summer gave us a very literal reminder of what that means. Behind every can of Gustarosso San Marzano tomatoes are farmers who know their land, understand their crop, and will do whatever it takes to protect it.

So when we open a can this year, we’ll taste the volcanic soil around Mount Vesuvius, the sweetness, the acidity, and that incredible San Marzano flavor. And we’ll know that, with every can, we’re supporting the people who worked through the night to save this harvest.

Grazie mille to the farmers of Gustarosso. We have never been prouder to share your tomatoes with the world.

Gustarosso

Italy Segreta just published a beautiful conversation with our very own Beatrice, and we couldn’t love it more.Elizabet...
09/03/2026

Italy Segreta just published a beautiful conversation with our very own Beatrice, and we couldn’t love it more.

Elizabeth De Filippo-Jones takes us back to the accidental beginnings of Gustiamo in 1999, the producers who became family, the mission that hasn’t changed in 25+ years, and Beatrice’s very particular idea of what it means to grow without losing what makes Italian food special.

There’s also bottarga, pesto, a few very strong opinions, and Beatrice’s favorite places around the US to eat real Italian food. So, basically, a very Beatrice article.

We love what Italy Segreta does, and we’re pretty thrilled they decided to tell a little bit of our story.

Read the whole thing. Link in the comments. 🇮🇹❤️

Orange Blossom Honey is back from Sardinia 🍊🍯Every spring, for just a few weeks, Luigi moves his beehives into the orang...
08/25/2026

Orange Blossom Honey is back from Sardinia 🍊🍯

Every spring, for just a few weeks, Luigi moves his beehives into the orange groves of Milis, Sardinia. The bees feast on orange blossoms while they last, and that’s it. The result is one of the most fragrant honeys we’ve ever tasted. Bright, floral, citrusy, and the kind of honeyu’ll find yourself eating by the spoonful.

The last batch disappeared much faster than we expected. If you missed it the first time, now’s your chance.

08/18/2026

Can you tell a real San Marzano from a fake? Watch our taste test to find out. 🥫

San Marzano fraud is real.

The supermarket shelves are full of San Marzano-style imposter tomatoes. Know the signs so you can make sure you get the real deal. The difference is a world apart.

Learn about what's inside a jar of Testa Sicilian bluefin tuna.Inside every jar of Testa Conserve Tonno Rosso is an enti...
08/11/2026

Learn about what's inside a jar of Testa Sicilian bluefin tuna.

Inside every jar of Testa Conserve Tonno Rosso is an entire world: two fishing boats named Futura and Atlante, generations of fishermen, and a family that has been catching tonno rosso di Sicilia since the 1800s.

These are the faces behind the absolute best jar of tuna you’ll ever taste. The Testas are the only Italian fishing family that manages every step of tuna production, from catch to preservation. This is what “from sea to jar” actually looks like.

Mediterranean bluefin tuna is one of the most closely monitored fisheries in the world. Only 50 fishing vessels are licensed to catch it in the whole EU, including the Testa family’s two boats. For the Testas, respect for the sea isn’t a marketing slogan. It’s simply how they’ve worked for more than 200 years. Every jar tells that story.

Testa Conserve
Photo: Federica Buccheri

Sicily grows mangoes. Yes, really. 🥭Vincenzo Amata never planned to become a mango farmer. He discovered Sicilian mangoe...
08/04/2026

Sicily grows mangoes. Yes, really. 🥭

Vincenzo Amata never planned to become a mango farmer. He discovered Sicilian mangoes later in life, and one taste inspired him to build his own mango orchard. He rescued abandoned citrus groves and planted mango trees.

Vincenzo's mangoes are picked by hand at exactly the right moment, bursting with flavor, and kissed by the Sicilian sun. Keep swiping and you'll see the mango nursery, where young trees get their start. Vincenzo says that plants are like babies because they need constant attention, patience, and care. Basically, he's a mango dad with 4 hectares of mango tree babies.

Here's where our friend Marco Colzani comes in.

Marco has a sixth sense for finding exceptional fruit. When he discovered Vincenzo's mangoes, he was hooked.

Marco says that respecting fruit means preserving it just as it is. That's exactly what he does when he turns Vincenzo's mangoes into nectar. No preservatives, colorings, or additives. Just mangoes, a little Italian raw sugar, and a squeeze of lemon juice. The result is unbelievably thick, dazzlingly orange, and as close as you can get to drinking a freshly squeezed mango juice on the beach.

Sicilian Mango season has officially started. Celebrate by pouring yourself a glass of mango nectar. 🥭

Marco Colzani Papa Mango - Sapori di Sicilia

These aren't just any jarred artichokes. They still have their stems on, and that's what makes them so special.These are...
07/27/2026

These aren't just any jarred artichokes. They still have their stems on, and that's what makes them so special.

These are whole Romanesco artichokes, stems and all, harvested in Cilento by father-and-son farmers Francesco and Fabrizio Vastola of Maida Farm. They're the big brothers of the The New York Times-famous carciofini.

Why is the stem such a big deal? Most artichoke stems never make it to your plate. They're trimmed off before you ever see them. That's a tragedy for 2 reasons. First, it's wasteful. Second, you're missing out on the best part of the artichoke.

The stem (or gambo in Italian) is an extension of the artichoke heart: juicy, buttery, packed with nutrients, and ultra-rich in umami. We call it the soul of the choke. At Gustiamo, we don't skimp on heart or soul.

Each artichoke is cleaned, trimmed, and preserved entirely by hand. Keeping the stems intact is painstaking work, but to the Vastola family, it's an essential part of preserving the artichoke properly. It's the step that makes the artichoke whole.

All you have to do is open the jar and enjoy. Pile them onto an antipasto platter with a drizzle of lemon like we did, slice them onto pizza, or serve them alongside roasted meat. Their long stems make them look like a bouquet, but not for long. The gambo usually gets devoured long before anyone has time to admire it.

Welcome to Gustiamo, gorgeous.

Here's the link: https://www.gustiamo.com/long-stem-whole-artichokes/

MAIDA Azienda Agricola Vastola

Funny enough, this 2-star review is actually one of the best endorsements our Sicilian oregano from La Nicchia has ever ...
07/23/2026

Funny enough, this 2-star review is actually one of the best endorsements our Sicilian oregano from La Nicchia has ever received. La Nicchia

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10460

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Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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