Colatura is the Italian fish sauce made from anchovies, in Cetara. This noble liquid derives from GARUM and was used by the Ancient Romans as a dressing on their food. It’s a delicacy! -serves 4 people- 1 pound Vermicelli pasta 4 Tbsp Colatura di Cetara 4 garlic cloves, sliced 2 halfs sundried tomatoes, in small stripes 4 Tbsp extra-virgin olive oil 2 tsp chili flakes 16 parsley leaves, chopped Heat a large pot of water to boiling on high. No salt is needed as Colatura and su

Lemon skin is so oily that hot bread asksed me for! 1 lemon 1 small bunch of basil 50 g of rocket 1 fresh red chilli, finely sliced extra virgin olive oil 4 slices bread 1 clove of garlic 4 ripe cherry tomatoes sea salt Place a griddle pan over a high heat and toast the bread slices for around 3 to 4 minutes. Remove the toasted bread to a serving board, then rub first with lemon skin and after halve the garlic clove and rub all over one side of the bread. Drizzle over a littl