Colatura di Alici (Anchovy Sauce)

Colatura di Alici (Anchovy Sauce)Colatura di Alici is the contemporary version of what Ancient Romans called garum, which was a highly prized condiment made from fermented fish. It is a dense amber liquid which has a wonderful umami flavour. Colatura is commonly used in Southern Italian coastal regions to flavour pasta and rice. It obviously works well in seafood dishes but can be used to enhance vegetable based dishes also. Combine with olive oil, garlic and lemon zest to create a

Leave to cool

This double-purpose tool is good for both cultivating soil and weeding

This fork was designed by Christopher Lloyd

including crab

A Petty is primarily used for peeling

Then move the two handles forwards and backwards – the fork will dig itself in

for a minimum 8 month period – a practice that has been handed down from generation to generation

to save time having to refill

this will deliver a flavour punch

dark green tomatoes are picked to create this savoury

is a unique type of pasta that gets its distinctive colour and flavour from squid ink

Fusilli pasta is a spiral-shaped pasta that's versatile and holds sauces well due to its twisted shape