A taste of figs by the bay
Sicilian pistachios from Bronte and the common varieties sold in most shops differ in flavor, color, size and price. Here is how each behaves in the kitchen, and how to buy well.
Colatura di alici is a fermented anchovy seasoning from Cetara on the Amalfi Coast. Here is how it is made, what it tastes like, and how to use it...
A practical guide to judging figs at the market by stem, skin, weight, aroma and the split at the eye — so you bring home fruit that is ripe, not ruined.
