£7.15
Colatura di Alici – this is a traditional Italian anchovy extract that has its roots going back to the Roman condiment garum. It is a slow process making this anchovy extract. Anchovies, fished in spring, are layered in casks with sea salt. The salting process and the maturation can last 24-36 months. During the pressing and maturation phase of the anchovies in salt, the liquid that emerges on the surface is progressively extracted and subjected to a natural concentration process. Strong and full bodied flavour that preserves the aroma of the raw material and has a real umami kick.
In stock
Use Colatura to add umami to dishes, in a similar way to adding fish sauce and shrimp paste to Thai dishes. Colatura can be added to olive oil as a dressing for spaghetti or linguine or try adding just a few drops to sauces or drizzle over bruschetta or grilled vegetables. A little goes a long, long way.
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Cosimo Rummo has created a gluten-free pasta by selecting brown rice and raw yellow and white corn, all strictly non-GMO, and combining them with an ancient, natural element, namely steam. This process produces a dough which, when bronze-drawn, gives the pasta a roughness that holds the sauce perfectly. The chickpeas pasta and brown rice is a source of vegetable protein and low in saturated fats and, thanks also to the fibres of brown rice, is a complete and balanced food.
300 grams
The Linguine are flavoured with squid ink
Fresh pasta made with Italian milled flours & free-range eggs. Fusilli is great with thick sauces like Puttanesca and in salads. 160 grams is a normal sized main course portion or two first course portions.
White quinoa has a mild, slightly nutty flavour. It has a wide variety of use as a rice or couscous substitute and is an ideal accompaniment to savoury dishes.
A robust sauce from Naples with a bit of a spicy kick. Made with salted anchovies, garlic, olives, capers and chilli.
This amazing looking pasta is perfect for stronger tasting sauces such as game and beef. 160 grams is a normal sized main course portion or two first course portions.
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