As our adventure in Napoli comes to an end, I was thrilled to see spaghetti with colatura di Cetara on the menu at the trattoria we ate at last night. Back in 2013, I wrote this article for the Inquisitive Eater about exactly this!
Although I’ve made this dish at home, it was magnificent to eat it just miles away from the source. It’s an excellent summer dish for hot evenings.
Buon appetito!
Allison Scola is founder, owner, and curator of Experience Sicily and the Cannoli Crawl. Named one of the experts for the 2019 New York Times Travel Show, Scola writes and lectures on Sicily and leads immersive tours and designs custom itineraries that delight discerning travelers. She has been featured on Rudy Maxa’s World with the Carey’s, America’s #1 Travel Radio Show and as the cannoli expert in the documentary Cannoli, Traditions Around the Table. Scola has lectured about Sicily at University of Pennsylvania, The New School, LIU Post University, Queens College, Westchester Italian Cultural Center, at high schools in the New York City metropolitan area, and at events in New York City.
