Caught during the chilliest months of the year aboard the Atlante boat, Sicilian Wild Mackerel is mackerel the way it should be: firm, pure, plump, and clean-tasting, never bitter or metallic. We can thank generations of Sicilian wisdom for it. In the cold waters near the Aeolian Islands (pictured above!), the Testa family catches Sicilian Wild Mackerel with full control from ... The post A Better Way to Eat Mackerel first appeared on Gustiblog.| Gustiblog
Mariangela Montanari from La Ca Dal Non in Modena inspired us to create this addictive mayonnaise with anchovies and balsamic vinegar. Now we’re using it for everything! When you soak meaty Sicilian anchovies in a few tablespoons of Mariangela’s 3-year aged balsamic vinegar condiment you obtain a silky, rich mayo with plenty of umami depth ... The post Mayonnaise with Anchovies and Balsamic Vinegar first appeared on Gustiblog.| Gustiblog
For a few weeks every summer, you can find beautiful, bright orange zucchini blossoms gracing the farmers’ market stalls. Their conical shape and large size mean they’re perfect for stuffing. We love a combination of milky ricotta, salty, umami-laden anchovies, and Corrado Assenza’s bright lemon canditi. Together, these flavors really sing, just ask our amico ... The post Zucchini Blossoms with Ricotta, Anchovies, and Lemon 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
When the weather turns cold in Sicily, mackerel season begins. This is when the Testa family steers their boats, the Futura Prima and the Atlante, out into the Mediterranean, near the Aeolian Islands, to fish for Sgombro Occhiuto, or big-eyed mackerel. It’s not just a beautiful fish. It’s one of the most flavorful, freshest-tasting tinned/canned/jarred mackerels ... The post Looking for Sustainable Mackerel in Extra Virgin Olive Oil? first appeared on Gustiblog.| Gustiblog
There are tuna salads… and then there is this tuna salad. This is the Italian classic tonno e fagioli duo: white beans and tuna, done the way it should be—with no mayo in sight. Just a few glorious ingredients: Organic Cannellini beans from the Alberti family in Umbria, red onions pickled in Valpolicella wine vinegar, and ... The post The Italian Secret to a Better Tuna Salad first appeared on Gustiblog.| Gustiblog
Anchovies: they’re small, salty, and seriously misunderstood. Toss out every memory of the tin‑can, fishy funk. The two anchovies we get in from Italy are fished sustainably, made by hand, and full of pure Mediterranean umami goodness. And remember: if someone tells you they “don’t like anchovies,” it just means they haven’t tried the right ones ... The post The Great Anchovy Showdown: Salted VS in Oil first appeared on Gustiblog.| Gustiblog
Our favorite Sicilian mackerel is officially NYT-approved! After tasting 109 tins + jars for their Best Tinned Fish selection, the Wirecutter editors at the New York Times fell in love with Testa Wild Sicilian Sgombro in extra virgin olive oil. Wirecutter crowned Testa Sgombro for its “pristine, fresh, mild fish flavor—not too far off from good quality ... The post 🐟 Testa Sgombro: New York Times Top Pick first appeared on Gustiblog.| Gustiblog