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 …
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 …
“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 …
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 …
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 …
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 …
“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 …