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…

The Best Advice For Colatura!

Greetings from Cetara! In the photo above, we are with our colatura-makers in Cetara. Yes, they actually make and age (at least 2 years!) their anchovy colatura in the small Amalfitano village of Cetara. All their barrels of aging anchovy are in the room right behind us. Yes, the smell is strong and incredible. It’s fermentation heaven. This…

Which Flavor is the Amalfi Coast?

Anchovy! Let us explain the production cycle of our small scale local anchovies.  Yes local! They are both fished and jarred in the same geographical place AND they are brought to you with full transparency and knowledge of where they came from. That’s local. FISHING on the Amalfi Coast with community fishermen. JARRING in Nettuno’s small workshop in Cetara….

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…

Nick the Intern Loses his Anchovirginity

When Nick the intern showed an interest in becoming part of the Gustiamo team, he thought he would speak some Italian, learn some cool things about food, and, of course, eat some delicious Italian food. However, Nick wasn’t quite sure what we had in store for him. Nick could tell that when he walked into…

Fishing off the Anchovy Coast

Team Gustiamo just went on a super adventure. A fishing expedition that lasted about 7 hours off of Cetara, on the Amalfi Coast. It was intense. You can read more about it on the GustiBlog and you can see the footage from our trip here. It really was a perfect adventure. Full of uncertainty, action,…