Are black olives really black? Short answer: not always. And almost never naturally. In fact, most black olives on grocery store shelves didn’t start black at all. Industrially produced black olives are often harvested when still green or underripe, and their dark color comes not from ripening but from forced oxidation, dyes, and heavy doses ... The post Are black olives really black? How olives get their color first appeared on Gustiblog.| Gustiblog
Midnight pantry pasta, or "la spaghettata di mezzanotte" is an Italian institution. This is the meal you make in your apartment after a night on the town...| Gustiblog | The GustiBlog
A good asparagus pasta needs more than just asparagus and pasta. Enter: Oro di Cabras bottarga. If spring in Sardegna were a pasta, this would be it. Sweet and snappy spears of asparagus, fresh from the farmers market, get the umami treatment thanks to the deeply savory magic of whole mullet bottarga. Creamy, zesty, green, ... The post Asparagus Pasta Upgraded (Spoiler: It’s the Bottarga) first appeared on Gustiblog.| Gustiblog
It’s carciofi season in Cilento, and Franco Vastola sent us this picture of him harvesting his artichokes. This time of year, Franco and his Maida dream team are busy trimming, peeling, scraping, pampering their marvelously tender artichokes, so we don’t have to. Maida’s aren’t just any artichokes; they’re Pascaioli, a Romanesco variety named for their ... The post The Artichoke Glow-Up You Need This Spring first appeared on Gustiblog.| Gustiblog
Bold, rich, and deeply savory, this pasta with sausage, porcini, and balsamic is a flavor bomb. This is a great dish for showing off with minimal effort: the sauce tastes like a traditional ragù that’s been on the stove for hours, browning, reducing, and building a unique flavor complexity. Here, all of that happens in ... The post The Viral Pasta that tastes like Sunday Sauce (in 20 min) first appeared on Gustiblog.| Gustiblog