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.
(1)

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.

Pianogrillo on soft serve🍦✨ It’s not even officially summer yet, and the line wrapping around the block for speaks for ...
06/07/2026

Pianogrillo on soft serve🍦✨

It’s not even officially summer yet, and the line wrapping around the block for speaks for itself.

Why does Pianogrillo extra virgin olive oil taste so good on ice cream? Because great EVOO isn’t just fat. It’s fresh grass, green almond, artichoke, tomato leaf, and pepper. Those bright, aromatic flavors cut through the richness of the cream, while the olive oil’s silky texture makes every spoonful even more luxurious. A sprinkle of Trapani sea salt sharpens all those flavors, making the vanilla taste sweeter and the olive oil taste even more vibrant.

Sweet, cold, creamy, bitter, peppery. Your palate gets hit from every direction at once. One taste and it makes perfect sense.

06/04/2026

Yesterday, something unexpected happened. A bunch of firefighters walked into our warehouse.

At first, we thought maybe there was a problem. Was something on fire?! Instead, they introduced themselves and told us they’d discovered Gustiamo on TikTok (yes, we’re on TikTok 😂) and wanted to stop by because they’re big foodies.

Thanks for the visit, gentlemen. Come back anytime. 🚒



Presenting Filippo Drago’s new Organic Sicilian Pizza Flour! Created specifically for pizza and bread making, this blend...
06/02/2026

Presenting Filippo Drago’s new Organic Sicilian Pizza Flour! Created specifically for pizza and bread making, this blend is made from wheat grown in Sicily’s Madonie Mountains.

Here’s the formula for this remarkable new flour:
🌾 90% roller milled strong soft wheat for structure, elasticity, and beautiful dough
🌾 10% stone ground Perciasacchi, one of Sicily’s most beloved ancient durum wheats, for flavor, aroma, and character
🌾 100% of the wheat in this flour is grown organically in Sicily

If you’ve been with Gustiamo for a while (ciao 👋), you already know miller Filippo Drago through his ancient Sicilian wheat flours and his famous Busiate made from stone-milled Tumminia. Around the mill, they even talk about “juicing the wheat,” extracting every possible ounce of flavor and character from the grain. This new Organic Sicilian Pizza Flour takes the wisdom of ancient Sicilian grains and puts it to work in a magnificent pizza dough.

At Gustiamo, every summer is an extra virgin olive oil summer. Pairing an EVOO with food works like pairing wine with fo...
05/31/2026

At Gustiamo, every summer is an extra virgin olive oil summer. Pairing an EVOO with food works like pairing wine with food: flavors matter and regionality matters. We have BIG opinions on how you should pair your EVOO with your summer faves. We wouldn’t recommend an Umbro EVOO with a traditional basil pesto, just like we wouldn’t put our high-polyphenol 100% Coratina EVOO anywhere near fish carpaccio.

Swipe through to see some of our favorite EVOO summer pairings.

🍅 For all the fresh tomatoes (who else is excited?!), your go-to is Pianogrillo from Sicily.
🥗 For stunning mixed greens salads, dress with Quinta Luna from Umbria.
🍞 Making a traditional panzanella? Use Vicopisano from Tuscany.
🍕 Focaccia fans, drizzle your summer focaccia and pizza with Coppadoro from Puglia.
🍝 We love mullet bottarga pasta for summer, and our favorite EVOO for this is Antichi Uliveti from Sardegna.
🌿 If you’re making homemade pesto, Benza 100% Taggiasca from Liguria is the only right choice.
🥒 Reach for Cru di Cures from Lazio, for all your vegetable and bean preparations.
🎂 Olive oil cake lovers know that Il Tratturello from Molise is the way to go.
🍦 And finally, EVOO on gelato. Just do it. All the Gustiamo EVOOs taste extraordinary on gelato because cold, creamy fat is exactly what a great oil needs, to show off everything it has.

.it

Every few months, a new brand drops a pistachio cream or a chocolate hazelnut spread and acts like they invented somethi...
05/27/2026

Every few months, a new brand drops a pistachio cream or a chocolate hazelnut spread and acts like they invented something. They didn’t.

Italians have been making these since before supermarkets existed. Piemonte gave the world the chocolate and hazelnut combination, and Sicilians have been grinding pistachios into something extraordinary long before it became an aesthetic. Marco Colzani didn’t reinvent this tradition. He just refuses to mess with it.

3 ingredients in the chocolate. 4 in the pistachio. That’s the entire ingredient list. There are no fillers, no emulsifiers, no stabilizers dressed up as “natural flavors” and they are both vegan without trying to be. Just the best possible version of something that didn’t need fixing in the first place.

People will keep launching new takes on these products, and some of them will be clever, but simplicity made with real ingredients will always win. Even Billie Eilish knows. 😉

05/24/2026

New product alert 🚨

After decades of carrying Luigi Manias honey from Sardegna, we are adding a new one to our honey collection.

Orange Blossom Honey has entered the chat 🍊

More to come. We can’t wait to tell you about the orange groves planted in the 6th century, the valley in Sardegna that smells like orange blossoms all spring, the way this honey’s flavor evolves over time, and all of the other sweet details.

But for now, just know that Sardinian Orange Blossom Honey is here, and she is a queen 👸🏻
Live on gustiamo.com.

The world lost a titan yesterday.Carlo Petrini, or Carlin as we knew him, changed how the modern world contextualized th...
05/22/2026

The world lost a titan yesterday.

Carlo Petrini, or Carlin as we knew him, changed how the modern world contextualized the industrialization of food and had a profound influence on Gustiamo.

Gustiamo and Slow Food came of age together. In 1999, the year Beatrice founded Gustiamo, Slow Food launched its Presidia, a system for naming and protecting local produce, cheeses, cured meats, sweets, breads and more, preserving traditional production techniques and the farmers who practice them. Many of those same producers are the ones Gustiamo imports today.

Carlin has been a compass for us over the last quarter century. His passion and instinct were a constant confirmation that we were going in the right direction, that the choices we were making, the producers we were seeking out, the story we were trying to tell, mattered.

He fearlessly took on fast food and he gave the world a language for what separates artisan from agribusiness. Gustiamo would not be the same without him.

Carlin, thank you for changing the world. We are proud to carry on your legacy of good, clean, and fair.

This sauce takes 3 years to make and 0 seconds to cook.If anyone knows how to make this iconic Amalfi Coast pasta dish, ...
05/20/2026

This sauce takes 3 years to make and 0 seconds to cook.

If anyone knows how to make this iconic Amalfi Coast pasta dish, it’s Raffaella of the Nettuno family, THE colatura making family in Cetara.

To understand why this recipe works, you need to understand what colatura is. Anchovies are layered with sea salt from Trapani, packed into small chestnut barrels, and weighted down with rocks. They age for about 3 years. The amber liquid that slowly drains through is collected, bottled, and sold as colatura di alici, a deeply savory, concentrated fermented fish sauce.

The pasta recipe itself is absurdly simple: spaghetti, great olive oil (we love Il Tratturello here), garlic, peperoncini, parsley, and colatura. No heat, you do not cook the sauce 🤯

This recipe is Raffaella’s (scroll through to see her), and it is perfect. Recipe link in bio.

05/17/2026

File under: things that make us feel unwell.

For those of you who are wondering 🤓 the source for these stats is ISTAT, Italy’s national statistics institute 😉

05/15/2026

Most people have never had good preserved mackerel, because most preserved mackerel is forgettable.

Mackerel can be bland and metallic, with a softness that has no business being there.

Testa’s mackerel is something else entirely, and once you try it, you’ll understand why we’re making a scene about it. This mackerel goes from catch to jar in under 24 hours, steamed fresh rather than boiled or frozen, so every bit of flavor, aroma, texture, and nutrition stays exactly where it belongs. The result is fish that is firm, glossy, clean, and jarred in organic Sicilian extra virgin olive oil.

Address

1715 W Farms Road
New York, NY
10460

Opening Hours

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

Telephone

+17188602949

Website

Alerts

Be the first to know and let us send you an email when Gustiamo posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Gustiamo:

Shortcuts

Featured

Share

Category