Colatura di Alici – Anchovy Salted Sauce 100ml

Anchovy Sauce
Daughter of old Garum!
Now well-known in the excellence of Italian gastronomy, colatura di alici is a liquid obtained from the maturation and seasoning process of anchovies pressed in salt, following an ancient procedure handed down from father to son by the fishermen of Cetara.
The anchovies, after being fished and gutted, are placed in an oak container, the TERZIGNO (a third of a barrel), arranged with the classic ‘head-tail’ technique in alternating layers of salt and anchovies.
Once the layers are complete, the container is covered with a wooden disk (called tompagno), on which weights (marine stones) are placed. The liquid, due to the pressing and maturation of the anchovies, begins to rise to the surface; it is a clear distillate of a deep amber color, with a strong and full-bodied flavor.
Colatura has had great success over the last ten years. Today this typical and genuine condiment of the local gastronomy continues to be the flagship of our production.
How to use it: The typical dish par excellence is spaghetti with anchovy sauce, a simple and quick dish to prepare. Furthermore, it is used instead of salt to flavor fresh or boiled vegetables (potatoes, escarole, broccoli, etc.) and some fish dishes. Today, the sauce is a real flavor enhancer, a condiment used especially in haute cuisine.