PRESSURE EVOO lauded in the Olive Oil Times
A few years ago, during our annual trip to the olive harvest, PRESSURE extra virgin olive oil was born. After a long day’s work picking and sorting olives...| Gustiblog | The GustiBlog
We were thrilled to welcome our amica and talented food writer Domenica Marchetti to the Gustiamo warehouse in the Bronx. Domenica has been a champion of authentic Italian ingredients for years, promoting and using them in her cookbooks, and in her newsletter. Finally, she came to see us in person. In her piece Catching Up ... The post Domenica Marchetti: An Interview with Beatrice Ughi first appeared on Gustiblog.| Gustiblog
Our dear friend and revered food writer Nancy Harmon Jenkins recently interviewed our very own president, Beatrice, about the growing and tragic impact of the new U.S. tariffs on imported Italian food. As always, Nancy put it beautifully. Here is her piece in full: My friend Beatrice Ughi is a certified, cento per cento, as ... The post Nancy Harmon Jenkins: True Cost of Tariffs on Italian Food first appeared on Gustiblog.| Gustiblog
We’re honored to be featured in Four Seasons Magazine’s recent article on the evolving meaning of culinary luxury (alongside truffles, foie gras, and caviar) with a spotlight on one of our favorite unsung heroes: mullet bottarga. “What If Luxury Is Not What You Think It Is?” opens the piece, which explores five ingredients that represent ... The post Gustiamo Bottarga in Four Seasons Magazine first appeared on Gustiblog.| Gustiblog
A few years ago, during our annual trip to the olive harvest, PRESSURE extra virgin olive oil was born. After a long day’s work picking and sorting olives...| Gustiblog | The GustiBlog
