Agrodolce Meatballs with Saba, Colatura, and Pine Nuts
People have enjoyed agrodolce meatballs for millennia, literally! The inspiration for this recipe comes from “De Re Coquinaria,” perhaps the oldest cookbook on Roman cuisine. …
People have enjoyed agrodolce meatballs for millennia, literally! The inspiration for this recipe comes from “De Re Coquinaria,” perhaps the oldest cookbook on Roman cuisine. …
How do 20,000 lbs of anchovies spend 3 years transforming into anchovy sauce? Business Insider chose Giulio and his tiny lab in Cetara to learn …
How do 20,000 lbs of anchovies spend 3 years transforming into Anchovy Sauce? Let our Giulio Giordano show you behind the scenes of one of …
The New York Times Mag published an article on a 15-minute pasta that will “make you feel like an Italian millionaire”. The enriching ingredients are …
“Fermented fish sauce” doesn’t exactly conjure images of deliciousness, that is until you’ve tried it. Just a spoonful added to any dish is transformative. Consider …
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 …
Less than a month after celebrity chef Lidia Bastianich revealed to the Wall Street Journal that Colatura di Alici was her magic ingredient, another HUGE …
Mike Riccetti is the author of “Houston Dining on the Cheap”, the local Zagat editor and a regular contributor to “My Table”. He writes frequently about food, …
“Colatura di Alici di Cetara” officially became DOP-registered name on October 14 2020. That was two years ago! So how come our Colatura doesn’t have that …