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.
Land and seasons
Products, denominations and uses from Campania: what they are, where they come from and when they reach the table.
-
-
Extra virgin olive oil: how to read it, taste it and store it
What distinguishes extra virgin from virgin, what “cold first press” means and how to store oil at home, even in a 5-litre tin.
-
Taurasi, Fiano di Avellino and Greco di Tufo: the DOCG wines of Irpinia
What DOCG means, the difference between Aglianico and Taurasi, and what the specifications of Taurasi, Fiano di Avellino and Greco di Tufo provide for.
-
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.
-
Provolone del Monaco PDO and Pecorino Carmasciano: what they are
What the specification of Provolone del Monaco PDO provides for, what Pecorino Carmasciano is (PAT and Slow Food Presidium), and how to store an aged cheese.