Anchovy Colatura in the Spotlight
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 …
Nettuno Colatura di Alici on Business Insider
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 …
Colatura di Alici & Bottarga di Muggine are Having a Moment
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 …
Meet Garum, the original Colatura di Alici
“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 …
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 …
Colatura di Alici is the New Balsamico!!!
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 …
Our Secret and Obscure Ingredient: Colatura di Alici
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, …
DOP-Certified Colatura di Alici di Cetara Aging Now
“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 …