“For us, Colatura is a pantry staple”
Anchovy Colatura brings a hit of savory and umami, all in a drop. No surprise it's our secret ingredient for adding a memory of the sea to many summer recipes.| Gustiblog | The GustiBlog
Anchovy Colatura brings a hit of savory and umami, all in a drop. No surprise it's our secret ingredient for adding a memory of the sea to many summer recipes.| Gustiblog | The GustiBlog
Anchovies: they’re small, salty, and seriously misunderstood. Toss out every memory of the tin‑can, fishy funk. The two anchovies we get in from Italy are fished sustainably, made by hand, and full of pure Mediterranean umami goodness. And remember: if someone tells you they “don’t like anchovies,” it just means they haven’t tried the right ones ... The post The Great Anchovy Showdown: Salted VS in Oil first appeared on Gustiblog.| Gustiblog
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. It was compiled as early as the 5th century. The meatballs themselves are flavored with Colatura di Alici, the modern descendant of the beloved ancient Roman condiment, garum. Then, they’re ... The post Agrodolce Meatballs with Saba, Colatura, and Pine Nuts first appeared on Gustiblog.| Gustiblog
This deceptively simple radicchio salad with anchovies, capers, and hazelnuts really packs a punch. Its flavors are reminiscent of Piedmontese...| Gustiblog | The GustiBlog
. . Si svolgerà sabato 8 marzo 2025, presso gli spazi della Cantina Bacco s.c.r.l. di Nettuno, la quindicesima edizione dell’evento letterario “8 poetesse per l’8 marzo”. La manifestazione ripropone in occasione della Giornata della Donna la ormai tradizionale lettura poetica al femminile di alcune note, o promettenti, poetesse italiane. La manifestazione, nata come contributo...| fusibilia
