Paul Greenberg and Gustiamo in Hake Magazine

An excerpt of Paul Greenberg’s book The Omega Principle in Hake Magazine.  It’s the part when Paul hangs out with the Gustiamo team in Cetara! Here he recounts the scene right before we went anchovy fishing together.  In Cetara, I met up with Beatrice Ughi, the woman who had promised to unlock the secrets of the…

Nettuno Colatura on Cook_inc.

Gustiamo’s very own Gloria recently went to visit Nettuno, the anchovy and colatura company, on the Amalfi coast. She wrote all about her experience in Cook_inc. Officina Internazionale di Cucina.  Gloria met with Giulio Giordano and she learned that “since 1950, the Giordano Family has been producing salted anchovies and colatura in their small workshop…

Gustiamo on Rachael Ray Every Day

Our founder and president, Beatrice is in the Rachael Ray Magazine serving the very best Italian food pantry advice. As the wonderful Geraldine Campbell writes, “Beatrice Ughi, a native of Naples, Italy, and the founder of the online shop Gustiamo, shares five products from Italy that are worth the splurge.” First on Beatrice’s list is Faella…

Nettuno Colatura on Andrew Zimmern’s Bizarre Foods

Andrew Zimmern went to visit our anchovy and colatura producer for his recent episode of Bizarre Foods, Amalfi Edition (start at minute 16:26). We are so tickled to see Andrew, accompanied by Katie Parla, at Nettuno in Cetara. We have been there so many times, it’s a special place for us, right in the heart of…

Spaghetti con la Colatura

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. (serves 4-6)

Pasta e ceci alla Romana

Pasta with chickpeas is a classic. One of the reasons we love this dish is because it perfectly represents the idea of “cucina povera.” There are several variations of this pasta dish, but the Roman one is our favorite! Pasta e ceci alla Romana uses anchovies and tomato concentrate, which make it especially flavorful. Serves…

Garrubbo Guide: Spaghetti con Alici (Anchovies)

Ed Garrubbo asks the question, “who doesn’t love a lovely little anchovy? Especially those caught fresh off Salerno.” Ed knows anchovies from Cetara are the best! That is why he uses them in his recipe for Spaghetti con Alici. Anchovies have the power to add a huge flavor kick to whatever you cook. Especially pasta! Here’s his…

In Slate: The Italian Anchovy Juice That Might Change Your Life

Slate Magazine has caught the colatura bug! In this recent article, Bill Tonelli praises the glory of colatura. He literally cannot say enough good things about colatura. He also credits one of our favorite food writers, Erica De Mane, as being an early adapter of colatura in her blog piece where she refers to it as “an elegant,…

Pasta with Anchovies and Breadcrumbs

At Gustiamo we don’t eat peanut butter and jelly sandwiches when lunchtime rolls around. When you’re in a warehouse full of Italy’s Best Foods, you can’t help but be inspired to create your own magnificent dish with these world class ingredients. Yesterday our brave intern Nick dove head first into this recipe, sent to us by…