Things I Like

 From Gustiamo

As of today, 9/27/24, Gustiamo has a maximum shipping cost of a little under $20 no matter the weight. They usually have a sale the Monday after Thanksgiving with free shipping as a promotion, which they alert customers to in advance, so I order whatever I need at that time and send some Christmas presents.

These tomatoes and

These tomatoes

Porcini Mushrooms They pack them in a smaller amount, but since I make this Rigatoni with White Bolognese regularly, I like to have them on hand. 

Faella pasta, specificaly bucatini, penne, linguine trenette, all of which I buy in 5.5-pound bags, and toffe, which I buy in a 1.1-pound bag and which I use for a particular Marcella Hazan recipe, Pasta Shells with Sausage. The Faella penne is not penne rigate - the penne with ridges.

From Buon'Italia

This is where I get the rest of my pasta,  Pastaficio Setario, specifically spaghetti chitarra, penne rigati, rigatoni, mezi rigatoni, vermicelli, spaghettini (it's very thin) and a little shape called nodi marini (marine knot), which stays delightfully chewy. 

I learned about Pastaficio Setaro from Luisa, The Wednesday Chef. At the time, like she, I was able to go to Buonitalia to buy it myself at Chelsea Market. If you check out that link of hers, read it to the bottom and find the hidden recipe for spaghetti with ricotta. It's a gem.

From Anchored Shrimp

I order IQF shrimp 21-25 per pound and always keep them in my freezer. They are wild Georgia shrimp. This is a family owned and operated company. The shrimp are delicious, but the shipping can be expensive because you should get the red (two-day) shipping if you are in a zone for it. It's worth it. Having these in the freezer is like money in the bank. These are shrimp - no salt, no preservatives, nothing but shrimp - delicious shrimp.

From Kalustyan's

From here I get real Hungarian Sweet Paprika, house brand sweet mango chutney, house brand hot mango chutney (not really hot), and basmati rice in 10-pound bags.

From Amazon

Casina Rossa Fennel & Salt I always have this in the house. It is coarse, basically a finishing salt, but I blitz half of it in an electric coffee grinder and keep it in a spice bottle to sprinkle and leave the rest coarse. I use it in many things but most often with pork - especially on ribs, and on pork loin roast. I love it and often gift it.

Better than Bouillon Organic Vegetable Base - This is readily available in my market. I use it if I don't have my own chicken stock and lots of times add a dot of it to things for its umami flavor.

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