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 …
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 …
Who wouldn’t want a tour of Ruth Reichl’s fridge? Ruth often shows us love in her newsletter, La Briffe, giving us and her readers plenty …
“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 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 …
Last time we saw Giulio, our Amalfitan anchovy and colatura producer, we were slightly annoyed. Beatrice actually yelled at him. Here’s the video. Why? He didn’t …
Here is a very interesting article about colatura. Actually, it’s a transcript of an interview that Josh McFadden, the chef who runs Ava Genes, a …
Nancy Silverton, renowned chef and restaurateur, along with food writer Carolynn Carreño break down the anchovy situation in a fantastic LA Times article. We couldn’t be …
At Salone del Gusto we didn’t go anywhere without first making a stop in Campania. Actually we felt we were always there. Why? We love Campania …
Last Saturday, Lidia Bastianich told the Wall Street Journal that Colatura is her magic ingredient for the Summer! We are so excited!!! This is what …
Laura Caparrotti, formerly “only” a facebook friend, sent a message asking me to donate a basket for a fund raising. We receive so many similar …