Colatura di alici: what it is, how to use it and how to choose it
Colatura di alici is the liquid that anchovies release as they mature under salt. What it really is, how to use it in the kitchen and what the Cetara designation says.
In the kitchen
How to use the products of the selection in the kitchen: quantities, timings and pairings.
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Fagioli di Controne and Cicerale chickpeas: how to cook them
What the Controne bean and the Cicerale chickpea are, why dried pulses must be soaked and thoroughly cooked, and how to store them.
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Magnum, Ebano and Rosae rice: risotto, black rice and pink rice
How rice is classified by law, what Magnum, Ebano and Rosae are, how to cook them and how to store them.
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Tuna, tonnetto, ventresca and anchovies: how to read the jar
The difference between red tuna and yellowfin tuna, what “tonnetto” means, what ventresca is and how to tell salted anchovies from those in oil.
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Semolina pasta: the label, bronze dies and how to cook it
What “durum wheat semolina pasta” means, what the PGI Pasta di Gragnano is, what the research says about the bronze die and how pasta is cooked.