Discovery our new Sicilian style packaging
Vegetables in oil
Olives
We offer an extensive variety of olives: natural and sweet, with spices, for aperitif or cooking. Our olives are mainly produced in Sicily and distinguished by the their quality and size. They are preserved in a natural way, in salted water and therefore remain crunchy and fresh for a long time.
Artichokes
“Carciofi alla romana” is a typical way of cooking artichokes exclusively in our national capital Rome. Artichokes are usually prepared and served in springtime, When cooked slowly, this normally hard becomes a very tasty and soft side dish.
Sun-dried tomatoes
Prepared in the traditional style, these tomatoes are picked when ripe, then carefully washed and cutted into halves, finally ready to be left on a piece of wood to dry up in the sun. When dried completely, they are sprinkled with salt to preserve freshness.
Marinated Garlic
When marinated, it is easier to be kept fresh and gets more delicate taste, almost like and almond. Additionally, a marinated garlic is more digestible. It is perfect to be used in all the dishes which normally do not contain it because marinated loses the characteristic fragrance. Moreover, once prepared with capers, oregano, chili peppers and oil it may be treated as aperitif.
Aubergine in oil
A delicious vegetable available all year long, even in wintertime. They can be served with bread “crostini” as it can be served with bread “crostini”, as “finger food”, for aperitif and even as a side dish.“finger food” for aperitif but also for better “antipasti” or even as a side dish.
Onions from Tropea
The famous red onion from Tropea is a well-known onion type grown in the area between Nicotera, in the Vibo Valentia province, and Campora San Giovanni. It is believed that the swetness of the vegetable depends on the microclimate particularly stable during the winter, wihout rapid temperatures changes which in turn is caused by the pleasantness given by the proximity of the sea and fresh and clay soil. Their shape is round or oval.
Stuffed chilli peppers
Ideal for aperitif. Chili peppers stuffed with tuna fish, capers or anchovies are handmade and stuffed one by one. They are not very spicy and therefore could be eaten in only one bite.
Capers in salt
Hand-picked and preserved in salt could be eaten all year long. They are perfect for tomatoes and anchovies salads or even to be used to cook “pasta alla puttanesca”.
EVO olive oil
The olive oil selected by “Gusto & Buon Gusto” is high quality extra virgin and in one hundred percent Sicilian product. The term “extravergine” could be only used for olive oils extracted from olives ( Olea eurioea sativa L.) by mechanical or physical process which do not alter the product in any way. This distinguishes it from other oils like (sunflower oil, corn oil, colza oil) being obtained with the use of organic solvents.
Anchovies
Landed in the Mediterranean Sea and patiently packed by hand in Sciacca, respecting the tradition. In this way, the fish is not subject to mechanical cleaners and reamin soft, tasteful and very nutritive.
Spray products
Products based on 100 % Italian Extra virgin olive oil. Balsamic vinegar from Modena without sulphites or caramel. Practical glass bottle with atomizer.
Pate
Ideal for a quick bite, our pate encloses the Sicilian essence. With a hot bread piece you can taste the very good “bruschetta” with artichokes, garlic, sundried tomatoes, chilli peppers or black olives.
Truffle products
This well-regarded fruit ripens in the Apennine forests of Acqualagna and then becomes a very refined specialty waiting to be discovered every day on every table and provides a traditional flavour form “le Marche” region..
Sauces
Cherry tomatoes sauce is produced only with ingredients of the highest quality keeping the traditional flavour of the Sicilian delicacy. Its production involves only natural procedures which results in its low degree of acidity and preservation of the sweet taste of the cherry tomatoes.
Pesto Genovese
It is made by Compacting (mixing at high pressure) the basil with salt, pine nuts and the garlic. Then it is enriched with Parmigiano Reggiano cheese, Fiore Sardo cheese and “Extravergine” olive oil. It is a raw sauce, a compound of ingredients mixed being cold, uncooked making ingredients not to lose their original qualities.
Pistachio pesto
It is a typical Sicilian gastronomic product, in the past was used to be done with Pistachios from “Bronte”. It has a very fresh and aromatic flavour and it is used as an igredient for pasta or bread “crostini”. It could be treated as a substitute for “Pesto alla Genovese”.
Spaghetti mix
Your “aglio, olio e pepperoncino” could be even faster and tastier than ever. This aromatic mix is ready to use. You just have to mix it with olive oil directly in the pan.
Oregano
One of the fragrance that transports you immediately to Sicily and its landscapes, people traditions and extraordinary cooking history. It is only Sicily where you can find the bunches hanging upside down to be dried up in the Sicilan countryside. This Sicilian oregano is very known for its fragrance and its numerous properties. It is used widely in the kitchen and represtents one of the most valued spice of the Italian cuisine. Meat or fish, pizza or focaccia, just a bit is enough to give a delicious taste to all dishes, it matches perfectly with extra viring olive oil.
Pasta
Naturally dried pasta, prepared with the oldest types of of grains and wheat. “Tumminia, Russello, Perciasacchi, Senatore Cappeli, Maiorca”. 100% Sicilians grains.
Cured meat
Prosciutto crudo (Ham)
Prosciutto crudo or Raw Ham is a typical Italian raw-cured meat sourced by curing and salting the pork thigh. Particularly of animals which gained a weight of 150 kg. The most known Italian examples are “Prosciutto di Parma” and “Prosciutto San Daniele”.
Porchetta
The “Porchetta” is a typical dish of central Italy. A pork is de-boned, seasoned and cooked in a hoven or a bonfire. It is ideal for afternoon snack in regions typical of production of wine. Traditionally associated to the itinerant merchants who go to crowded places.
Coppa
A raw-cured meat produced from the pork neck and and thefore called “capoccollo” (on top of the neck). Carefully spiced and salted in a way that the ingredients do not los the original meat flavour. To be eaten in it is suitable for eating in slices with toast and a glass of red wine.
Speck
Is a typical Italian, Austrian and German raw-cured meat. It originates from the region of “Tirolo” and generally sourced from the pork thigh, then cold smoked. Very known in “Alto Adige”, “Trentino”, “Veneto”, “Valtellina”, “Valle d’Aosta”, “Friuli”, “Carinzia” and “Tirolo”.
Salami
We have a large variety of aromatic salami, spicy or sweet ones. Starting with the classic “Salami Milano”, “Spianata calabrese” and finishing with a very rare salami like “Truffle salami”, “Deer meat salami” or even “Boar meat salami”.
Mortadella
It is a large Italian cured-meat made of cooked pork meat and mixed with pork fat. Generally in cylindrical or oval shape. Traditionally seasoned with black pepper, and pistachio. The most known version is the Bolognese Mortadella.
Guanciale
Sourced from the pork cheek and formed by thin veins as well as nutritional fat. It is different from “lard” (top side fat) or “pancetta” (belly fat). It consistency is harder than “pancetta” and it has more distinctive flavour. It is the principal ingredient of the very famous pasta dishes like “Carbonara” or “Amatriciana”.
Cheeses
Parmigiano Reggiano
It is a hard paste cheese DOP (Protected origin denomination). Produced with raw cow semi-skimmed milk, no additives. Produced in the area of “Reggio Emilia”, “Modena”, “Parma”, “Bologna” in between the rivers “Reno”, “Mantova” and the “Po”. With a 3.8 million of units produced, It is the third most-produced Italian cheese after “Grana Padano” and “Gorgonzola”.
Asiago
This is a semi-cooked paste cow milk D.O.P. cheese. Produced in the Vicenza, Trento, Padova and Treviso provinces.
Pecorini (sheep cheeses)
After many years of experience, we have a large and exclusive selection of sheep cheeses available. From Sicily to Sardegna and even from Rome. Fresh and seasoned, with pistachio, black pepper, chilli pepper, olives or classic ones.
Gorgonzola
It is a cow milk blue cheese D.O.P which originates from Milano province and historically was produced in Milano, Como, Pavia and Novara provinces. It takes the name from Gorgonzola city in the Lombardia province where is held, every year at the end of September, the “Sagra del Gorgonzola”. With 4.732.715 units annually produced, it is the second Worldwide Most-produced annualy cheese beaten only by “Grana Padano” And it is the fifth mostly exported cheese which exportation amounts to even 20.000 tons.
Provolone
It is a cow milk cheese, generally occurring in a spherical shape; it can be found in the sweet or spicy versions. Produced in several Nordic Italian regions, particularly in the “Pianura Padana” region. This term was used firstly in the 19th century and it is applicable to this day.
Aromatic cheeses
Seasoned aromatic cheeses in the beer, red wine, Prosecco, Balsamic vinegar or truffles version.
Sweets
Almond bakes
It is one of the most representative Sicilian sweets where the maestroes of bakery mix the almond flour with honey until they get a very pure almond paste and then it can be flavoured with lemon, orange or topped with powdered sugar.
Nougat
“Torrone” is a typical Italian treat; It is consumed mostly in Christmas period. Its name comes from the Latin verb “torrere” (to toast) meaning to toast this dry fruit. Produced with egg whites, honey, sugar and almond which constitutes the base for every kind, then flavoured with nuts, peanuts, hazelnuts or pistachios, and covered by two layers (one on the top, one on the bottom) of wafer. Gluten free product.
Sicilian Cannoli
This is one of the most widely known piece of the traditional Sicilian pastry. It has been reported and officially listed as one of the traditional Italian gastronomic products. It is made of wafer stuffed with ricotta sheep cheese. into a fat fried waffle. Is possible to find them with different stuffing like candied fruit, chocolate chips, pistachio, hazelnuts. At the end, the waffle is sprinkled with powdered sugar.
Cassate
The Sicilian cassata is a traditional mini-cake done with sugared ricotta cheese (usually sheep cheese), sponge cake, almond paste and candied fruit.
Sfogliatelle
This is a typical sweet which originate from the region of Campagna and it can be found in different types like; “Riccia” (curly) if it is done with puff pastry or “Frolla”. Stuffed with pistachio cream, hazelnuts, chocolate or ricotta cheese.
Marzipan
“Marzapane” is a sweet treat with a very distinctive consistency, done with almond paste, egg whites and sugar. The Sicilian version is called “Frutta di Martorana” and it is acknowledged as Italian traditional agricultural food products from the Sicilian region, usually it is prepared for the ceremonial of commemorating of the dead.
Cantuccini
Done by warm almond paste being cut into slices the still warm almond paste. On the top, it presents a crunchy brown surface while inside it is soft and full of whole de-shelled almonds.
Jams
The best of the typical Sicilian Jams can be found in Gusto & Buon Gusto. Blonde orange, bitter orange, lemon jam and red orange jam. Also the innovative new flavours like, mango and passion fruit, avocado and passion fruit, Indian figs, black mulberry, strawberry and orange. All of them are produced with original Sicilan fruits.
Spreads Creams
Our creams are manufactured with the best supplies available on the market and you can have them with: pistachio, hazelnuts, almond or “gianduia”, strictly palm oil free. Delicate and creamy, perfect for spreading on bread or use in bakery.
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