A bowl of bronze-die spaghetti with sun-dried tomatoes, basil, and olive oil, a jar of Gusta sun-dried tomatoes behind on a wood counter, warm morning light.
Direct from Italy

The way Italian food is supposed to taste

Slow-dried pasta, sun-dried tomatoes, stone-milled flour, biscotti from family bakers. Six Italian regions, one pantry.

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  1. Made by families, not factories

    The people who pick the tomatoes are the people who jar them.

  2. Six Italian regions

    Puglia, Liguria, Lombardia, Toscana, Umbria, Sicilia. One pantry.

  3. Nothing reformulated

    What's in the jar is what's sold in Italy.

  4. Imported direct. No middlemen

    From the producer's door to yours.

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Build the pantry

Browse by what's on the table. Each category comes from the region that does it best.

  1. Pasta & Sauces

    Pasta & Sauces

    Bronze-die pasta from Umbria, plus pesto from Liguria and Sicilia.
  2. Biscotti

    Biscotti

    Twice-baked by a family in San Gimignano.
  3. Jarred Vegetables

    Jarred Vegetables

    Sun-dried tomatoes, jarred under the same roof where they're picked.
  4. Fruit Preserves

    Fruit Preserves

    Fig and citrus, the warmth of Puglia.
  5. Nut Spreads

    Nut Spreads

    Pistachio, hazelnut, almond.
  6. Hot Chocolate

    Hot Chocolate

    Thick drinking chocolate, the Milanese way.
  7. Chopped Nuts

    Chopped Nuts

    Almonds and pistachios, ready for baking.
  8. Meal Kits

    Meal Kits

    Restaurant-level Italian, plated at home.
  9. Gift Baskets

    Gift Baskets

    Curated by region and by occasion.
  10. All Products

    All Products

    The full pantry, in one grid.
Long bronze-die spaghetti hanging to dry on wooden rods in a small Italian pasta-drying room, warm afternoon window light and flour dust in the air.
How we work

Twenty-four hours of pasta-drying, and other unreasonable choices

Industrial pasta is dried in three hours. It's a factory shortcut. It also cooks the flour, dulls the flavor, and breaks down the protein that keeps pasta al dente. Ours comes out of the dryer the day after it goes in.

Our tomatoes are sun-dried on the estate, by the same family that picks them. Our olive oil is cold-pressed within hours of harvest. Our biscotti are baked twice, by a baker in Toscana who's been doing it for thirty years.

None of this is fast. That's the point.

Read how we source
Overhead flat-lay of six numbered bowls of plain cooked spaghetti, the same pasta cut in every bowl, on a modern Carrara marble counter in a New York apartment for a blind tasting.
Our story

It started with a blind tasting

Alberto organized it at Sam's apartment in New York in 2019. Six pastas, numbered bowls, no labels. The pasta with the biggest marketing budget came last. The small artisan pastas came first. That's how Gusta got built.

Read the story
Six regions

Six Italian regions, one pantry

Each region we work in has its own grain, its own preserves, its own bread. Here's what comes from where.

Hand-drawn editorial pen-and-ink illustration of the silhouette of Italy on warm cream paper, including Sicily and Sardinia.
  1. Puglia Sun-dried tomatoes, jarred vegetables, fig and apricot preserves.
  2. Liguria Genovese pesto, the basil it depends on, the coast in a jar.
  3. Lombardia Thick Italian hot chocolate, the northern lake country.
  4. Toscana Twice-baked biscotti, the family way.
  5. Umbria Slow-dried bronze-die pasta, the green heart of Italy.
  6. Sicilia Pistachio, hazelnut, almond, volcanic soil.
Meal kits

Dinner, with everything a proper Italian dish needs

The pasta, the rice, the flour, the cheese, the sauce. Step-by-step instructions we'd trust with our own Sundays. Risotto alla Milanese. Tomato spaghetti. Trofie al pesto. Pizza.

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Recipe book

Cook from the pantry

A growing book of Italian recipes built around the ingredients we sell. Every Gusta ingredient in the list is one click away from your cart.

Browse the recipe book

Letters from the pantry

A monthly note on what we're cooking, what just came in, and what we're learning from the people we work with in Italy. No sales spam, no Black Friday email bombs. We promise.

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