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Once a poor seasoning, used by local families to season Christmas Eve dishes, Colatura di Alici is a transparent amber-colored sauce that is produced through a traditional process of curing fish in salt.
The starting material is made from anchovies or anchovies (Engraulis Encrasicholus L.) fished with the “cianciolo” technique (use of the lampara) in the period from March to the end of October.
It is obtained by pouring anchovies previously placed in brine; harvested drop by drop and filtered several times to obtain a fragrant liquid, amber in color and rich in the scents of the sea.
Colatura di Alici is a refined and appetizing condiment that dates back to the ancient Romans who called it “Garum”.
The Colatura, today, is used in the kitchen also in place of salt or to reinforce the flavor of fish-based dishes, it can also be combined with pasta as well as vegetables.
Colatura di Alici is a product that is always present in the kitchens of the great Chefs.
It must be remembered that the Colatura di Alici is very salty, so always pay attention to the salting of the pasta water, rather leave it tasteless. In general, 2 tablespoons of Colatura are used for 400 g of pasta.
Colatura is a highly proteic condiment, composed of free amino acids and therefore immediately assimilated by the body. It has a high percentage of chlorine, sodium, phosphorus and also contains calcium and iron.
This condiment has invigorating properties especially for the stomach, controls the PH and helps the digestive processes. Being a product of the sea it is advisable for people who have disorders such as sore throat, adenoids, for weak people and for those who need to strengthen the immune system.
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