There’s something distinctly soothing about the rich, sweet flavor of true, traditionally aged balsamic vinegar. Today, food-conscious Americans are making it a staple in their pantries, as Italians have for generations. Recent studies have shown the great health benefits for reducing cholesterol and regulating insulin levels, for example. Vinegar has its powers. The Romans used … Continued
Dave Ferraresi authored an article for Cape & Plymouth Business’s “Health & Wealth” magazine about the innovative Ultra Premium (UP) category of olive oil that distinguishes the highest quality olive oil in the world. The UP standard, Dave wrote, “was created by our exclusive importer, Veronica Foods, in response to the growing need to separate high … Continued
Gustare now proudly features Ultra Premium (UP) brand extra virgin olive oils, innovated by our exclusive importer and launched recently in the U.S. UP EVOs exceed world standards for olive oil quality. It is the freshest and finest olive oil in the world today. Our commitment is to offer only the highest quality of freshness … Continued
Dave and Catherine’s story of entrepreneurship made the cover of the Fall 2013 Cape & Plymouth Business’s “Health & Wealth” magazine. The article by editor Joy Jordan highlights the heavy lift that was Gustare’s inception, and how that hard work paid off for the purveyors of Cape Cod’s only extra virgin olive oil and balsamic … Continued
Writer Tom Dott joined Team Gustare in the Test Kitchen for a summer cooking journey that he detailed in his “Sizzling Summer” article in Edible Cape Cod. Dott wrote that Catherine and Dave’s passion for European-inspired gourmet cooking shows in how they “work tirelessly to create recipes available to anyone who wants to delve into something a … Continued
Gustare was featured in the Boston Globe’s “Food & Dining” section in March 2012 after the opening of the Wellesley Square location, which is now under new ownership and renamed Spring & Vine. Globe correspondent Ann Trieger Kurland described her experience in the Gustare tasting room led by owners Dave and Catherine Ferraresi: “The couple … Continued
Following up on its story from earlier in 2010, the Boston Globe listed Gustare among its best new food and restaurant businesses in Massachusetts. Check out the Boston.com slideshow, which places Gustare among the top new gourmet restaurants and grocers in the region. Our favorite line: “If you thought oil and vinegar were just for … Continued
Check out Cape Cod Magazine’s take on Gustare Test Kitchen’s litany of autumnal recipes in this September/October 2010 cover story. Writer Jessica Laniekwski spent time in the Test Kitchen and took note of the “great energy and flavor imagination” of Team Gustare as it innovated recipes like Oven Baked French Toast with Red Apple Balsamic Syrup … Continued
Gail Blakely of Cape Cod’s “The Enterprise” newspaper shared her take on Test Kitchen recipes like Lobster Salad with Herbes de Provence Aioli in her “Gourmets And Good Eaters” column. Read the article
Boston Globe correspondent Ellen Albanese visited the Mashpee Commons shop shortly after it opened in spring 2010. “Choose from 20 extra virgin olive oils from Italy, Spain, and Australia, and 20 Italian balsamic vinegars, aged a minimum of 12 years, all from Modena,” she wrote, adding that the Dark Chocolate Balsamic Vinegar was a can’t-miss … Continued
Gustare Oils & Vinegars – Chatham, MA
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