Genovesine with Papaccelle and Anchovies

When Franco Vastola told us that he came up with his Papaccelle sott’olio to recreate the exact recipe that his wife had been cooking at home for the family, we immediately fell in love with the concept. Then, we learned that Franco includes a few anchovies in each jar to give an umami boost to…

Do you know Anchovy Colatura?

A shimmering, transparent, amber liquid obtained by fermenting anchovies on the Amalfi Coast. That’s already a recipe for something magical. Anchovy Colatura is a fish sauce with a long history: it’s the direct heir of the legendary fish essence that ancient Romans called garum. The best chefs in the world (Noma’s René Redzepi, that’s you!) swear by…

Meet Garum, the original Colatura di Alici

“Fermented fish sauce” doesn’t exactly conjure images of deliciousness, that is until you’ve tried it. Just a spoonful added to any dish is transformative. Consider what Asian fish sauce does for Pad Thai, or what Worcestershire sauce does to a steak. There’s a reason this sauce has existed in some form across cultures and time!…

Mediterranean Brisket with Sun Dried Tomatoes

Mediterranean Brisket is a show-stopper, but couldn’t be easier to prepare! The meat slowly cooks in an umami rich tomato sauce until it’s practically falling apart. Tomatoes in three forms create the backbone of this dish, peeled whole tomatoes lend substance to the sauce, tomato paste adds depth and richness, and sun dried tomatoes give…

Feast of the ONE fish

“While Italian Christmas Eve is all about fish, there’s no symbolic number for the Vigilia dinner. It doesn’t matter to Italians if you are having one, or seven, or twelve fishes!” confessed our very own Beatrice to Saveur. The feast of the seven fishes is an Italian-American tradition, and you should go all for it if that’s what…

The Strategist’s Best Jarred Foods: Nettuno Anchovies

Anchovies are having a bit of a moment. Once looked upon with disdain, the world has woken up to the wonders of quality tinned, jarred, and canned foods. Enter Alici Salate (anchovies in sea salt) from Nettuno, our beloved anchovy expert family on the Amalfi coast. “I don’t think there are any better on the…

Spaghetti with Yellow Tomatoes, Colatura, Vacche Rosse

Who said that fish and cheese don’t go together in the Italian kitchen? We joined forces with our friend Chef Silvia of La Rina to prove this prejudice about Italian food traditions totally wrong. The umami bombs Anchovy Colatura and Vacche Rosse Cheese are a match made in heaven. Add Yellow Tomatoes from Cilento and…

Seared Lamb Chops with Anchovies, Capers and Sage

Anchovies enhance the flavor of every dish and bring out the character of every ingredient, without leaving a strong fishy taste! Here is a wonderful recipe of Lamb Chops cooked with anchovies and capers written by Melissa Clark in the New York Times. She says that this dish can even be served to friends who…

Spaghettini with Yellow Tomatoes & Colatura

This recipe comes from Gragnano, the Pasta capital of the world. The day Sergio from Pastificio Faella gave it to us, we ran home to try it. This pasta is extraordinary. It is a creamy marriage of distinct and bright ingredients which requires no effort to achieve an incredible result.  

Spaghetti con la Colatura Recipe

Raffaella Nettuno makes Gustiamo’s Colatura (best Colatura you ever tasted). This is her special and secret recipe for Spaghetti con la Colatura. Delicious and very easy to prepare: you just need to know how to boil water!