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 …
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 …
Gusti Adventures: Fishing Anchovies in Cetara
As soon as we stepped foot on the Sacro Cuore, one of Cetara’s anchovy fishing boats, we felt the first drops of rain. Watch the …
Stacey Snacks with Tomatoes and Anchovies
We first met Stacey of Stacey Snacks at a pizza place! Where else? This lady loves good pizza almost as much as we do. The pizza …
Ed Garrubbo Makes Spaghetti con la Colatura
Ed Garrubbo featured one of our favorite recipes in his famous Sunday Pasta, Spaghetti con la Colatura! Using our Faella Spaghetti and Nettuno Colatura he makes authentic Spaghetti …
The secret to more flavorful everything.
“Good-quality anchovies add a savoriness and a fantastic nuanced depth to dishes that is nearly unmatchable by any other ingredient. I refer to them as …
Colatura & Anchovies in Cetara
When you have a job that takes you to the Amalfi Coast at least once per year, you know life is good. We were just …
Colatura in Saveur
This issue of Saveur magazine features Peter Jon Lindberg’s latest Italian obsession, Colatura di Alici. Colatura is an Italian fish sauce. The best, most traditional …
Lesson Learned on the Amalfi Coast
Whenever eating or cooking with artisan made products, explanation is required. Even we, the seeming experts, are often schooled by our food producers on how …
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 …
Elizabeth Minchilli’s Potato and Salted Anchovy Salad
Our friend Elizabeth Minchilli hits the nail on the head when she says “anchovies can make anything good even better. I use them in pasta …
Elizabeth Minchilli’s Pasta with Zucchini and Colatura
Elizabeth Minchilli is a woman after our own hearts. A tried–and–true anchovy lover. We couldn’t be any more pleased that she has decided to go …
A Bug in Nettuno’s Colatura?
When a dear customer told us there was a bug in the colatura, we couldn’t believe it. A bug? He said, not a problem, I …
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 …
Fishy L.A. Times. So is Our Warehouse.
We are so grateful to the Los Angeles Times, they got really fishy, this Fall 2013. Gustiamo’s Salted Anchovies and Colatura were featured, as well …
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 …
Spaghetti con la Colatura in a Box
We just returned from a wonderful trip to Cetara on the Amalfi Coast! There, we visited our Colatura maker, Raffaella Nettuno, who gave us her special recipe for Spaghetti con …
GustiBasics: Cleaning Whole Salted Anchovies
Gustiamo’s whole salted anchovies are caught seasonally in the fishing village of Cetara, on the Amalfi Coast. The Nettuno family uses only the freshest and …
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