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!!…

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….

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…