Colatura di AliciThis ingredient may seem a bit unusual, but it is a traditional preparation from southern Italy. This distillate is a fish sauce extracted from cured anchovies. Each batch takes five months to produce. Featured in the Wall Street Journals Guide to the Best in Summer Food (May 14, 2011), Lidia Bastianich says, It has the effect of umami and it brings out flavor in everything you do Ittica Alimentare Salerno (IASA) uses only premium anchovies harvested

Pistachio Cream Puffs

This makes a perfect dressing together with Ravida extra virgin olive oil

Product Dimensions: 6 x 1

please enjoy these delightful biscotti produced by the Mattei family in Prato

May contain traces of soy

and an Italian fish sauce called colatura di alici

Extra Virgin Olive Oil 35%

and sea bass

Soothes redness by reducing imperfections

This results in cheese that has a creamier texture as well as a richer flavor

and she’s learned from years of sharing meals with family and neighbors how to cook the Venetian way

Always start with a small splash