Pantesca Salad

The first time we prepared this salad inspired to Pantelleria’s flavor gems – capers – we were not in the tiny island of Pantelleria, in Sicily. We were actually  upstate New York, in New Paltz, at the dreamy farm of Ray Bradley. We were kicking off a new Gustiamo tradition: a Ferragosto (15th of August)…

Italian Umami

Describing taste is a tricky task. How can we use language to articulate the sensations of sweet, salty, sour, and bitter without using those exact terms? What about umami, the 5th and most elusive taste? This is an even trickier task. Umami (from the Japanese “umai”) means tastiness and deliciousness. Broadly speaking, umami can be…

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…

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….