Anchovies & Colatura in the LA Times
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 …
Pasta Faella and Colatura, a Natural Pair of Wonderful Foods
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 …
Colatura, Lidia’s Magic Ingredient!!!
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 …
The Gomorrah Basket a.k.a. Long Life to Roberto Saviano.
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 …
Rachel Ray Discovers Gustiamo! MUST-TRY
Chef Marco Canora, asked by Rachel Ray to mention his best foods says: Gustiamo! the article continues: They find the craziest stuff! chef Marco Canora …
Lots of professional bloggers. Ok, but watch what they say!
The other day, there was a comment on this blog to an old post about pasta with great product from us. A couple of days ago, three …
Pasta con la Colatura
The first day Stefano came to dinner at home, we made pasta with pesto. Stefano is Genovese and we wanted to make him feel less …
Jesse’s Pasta with Piennolo Tomatoes and Colatura
At the end, my wife and I toss in some bite-sized pieces of shrimp, gently sautéed in extra virgin olive oil and a clove of …
DOP-Certified Colatura di Alici di Cetara Aging Now
“Colatura di Alici di Cetara” officially became DOP-registered name on October 14 2020. That was two years ago! So how come our Colatura doesn’t have that …