As everybody in the know knows, Frank Bruni is no longer the food critic at the NY Times.
Having spent two years in Roma for the NYTimes, before moving to NY to write about food and restaurants, Frank Bruni was/is very familiar with real Italian food. One more reason to read Bruni's articles in the NYTimes with much attention. In particular, I loved "Good Tips at the End of His Meals". It was his last article, much more important than his weekly writings. Don't you agree? In his last tips to navigate a menu, he wrote: "then, scratch off anything that mentions truffle oil". I.e., do not order anything with truffle oil.
GRAZIE, Frank Bruni! It's a battle we at Gustiamo have been fighting for 10 years, since we started. We always refused to carry truffle olive oils [We clearly say why on our website, here]. We always refused to mix our selection of Italy's Best Foods with a mediocre product made with chemicals. Yes, it is a popular product and it gives high profit margins. No big margin could pay Gustiamo's loss of reputation and conscience. Frank Bruni, thank you for your support and good luck!
