The Ultimate Pasta alla Puttanesca
The secret to this pasta alla puttanesca is the combination of show-stopping ingredients. Each is delicious on its own, but once blended together, you’re in …
Colatura di Alici & Bottarga di Muggine are Having a Moment
The New York Times Mag published an article on a 15-minute pasta that will “make you feel like an Italian millionaire”. The enriching ingredients are …
Tofe al Burro e Formaggio
This sauce is all about the flavor of Vacche Rosse Cheese! The milk and butter serve as a thickening mechanism to really let the King …
Benefits of Anchovies: Nutritious and Delicious
Anchovies are a ubiquitous if divisive ingredient. Beloved by chefs the world over, these little fishies pack in big flavor and a nutritional punch. As …
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 …
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 …
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 …
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 …
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 …
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, …
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 …
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 …
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 …
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 …
Ruth Reichl loves Nettuno Anchovies
When Ruth Reichl opened the doors of her kitchen for the Eater @ Home virtual event series, all of our pantry certainties were absolutely confirmed …
The Tomato-y, Shallot-y Pantry Pasta
We are big fans of Alison Roman, of her outspoken attitude and dedication to an unfussy and flexible cooking style. So, when her recipe for …
Sicilian Pasta With Anchovies and Toasted Breadcrumbs
This is a traditional recipe from Palermo, Sicilia, where you can find it under its original name: Pasta c’Anciuova e Muddica Atturrata. When we shared the …
Pantesca Salad with Capers from Pantelleria
The first time we prepared this Pantesca salad, we weren’t on the tiny island of Pantelleria in Sicily. In fact, we were in upstate New …
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