Giulio gets Angry a.k.a. how to Properly Fillet Salted Anchovies

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 didn’t have an email address and anytime we needed to speak with him, it was an ordeal, mostly because he never answered his phone! He didn’t even have a fax machine!!…

Colatura from the Romans, at a Fraction of the Original Price

Here is a very interesting article about colatura. Actually, it’s a transcript of an interview that Josh McFadden, the chef who runs Ava Genes, a Roman inspired restaurant, in Portland, Or. gave to KUNM, the NPR station in New Mexico. Josh said that he was thrilled to find a tiny bottle of colatura di alici…

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 happier that they recommend both Gustiamo‘s Anchovies and Colatura from Cetara! If you are looking for an “anchovy revelation,” as they call it, Anchovies from Cetara are what you need: “I…

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 and its products. For example, Pasta Faella and Colatura di Cetara, their booth was right next to each other, geographically they are very close and they complement each other perfectly….

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 she said: “Every summer, I reach for Colatura di Alici, an ingredient that’s been used in Italy for centuries. It’s the juice that drains out of anchovies salted in a…

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 requests, we usually kindly decline. But Laura fund raising had a title that caught my attention. It was “Gomorrah“. I immediately replied, Roberto Saviano‘s Gomorrah? Yes, she wrote. Anything you…

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 enthuses. His faves? Colatura, the bottled juice that drains from salted anchovies [“what a flavor shot in every sauce”] and that jam, from Campania, which is “off the chain”. For…

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 colatura. We originally wrote the post because we were excited about how good this dish is and how easy it is to make. (In fact, I will serve pasta with colatura tomorrow night, Christmas Eve.) We tell you and, hopefully, you…

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 homesick. He said it was almost as good as the pesto his mother makes; in other words, it was sensational. The second time he came to dinner, we made pasta with colatura. Like…