Erica De Mane’s Cod with Pantelleria Caper Sauce

Sometimes people ask us, “How should we use capers?” Our first answer is always the same, fish! Erics De Mane’s beautiful recipe illustrates this perfectly. Which capers does she use for her Pan-Seared Cod with a Red Wine Caper Sauce? Ours, made by La Nicchia on the small Sicilian Island of Pantelleria. They are they best,…

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…