Colatura di Alici Fish Sauce from Campania Italy

Authentic Italian Colatura di Alici Praised by Lidia Bastianich in Wall St. Journal Umami, from Anchovies, Slow Food Selection Excellent with pasta,

Colatura di Alici - Anchovy Extract 100ml - Manicaretti Imports

Colatura di Alici is a refined and appetizing condiment that dates back to the ancient Romans who called it Garum. Colatura is obtained from the process of brining the anchovies, whereby each drop is collected and filtered numerous times to obtain a fragrant liquid. It is amber in color with rich aromas of the sea. It's a healthy condiment that is easy to digest, best drizzled over pasta, salads or vegetables.

Colatura di Alici by Scalia (100 ml)

You may be familiar with Southeast Asian fish sauce, but did you know there was an Italian version? Colatura di alici, a close relative of the ancient Roman garum, is made from anchovies cured in salt for up to 3 years.

armatore, Colatura di Alici Cetara Riserva 1.7 fl oz (50 ml)

Colatura di Alici: Campania's Famous Fish Sauce - Great Italian Chefs

Why is garum, a fermented fish sauce that was commonly used in ancient Roman cuisine, rarely used in today's Italian cuisine? - Quora

Armatore Colatura di Alici – Giadzy

22 Colatura Stock Photos, High-Res Pictures, and Images - Getty Images

Colatura di Alici from Cetara - with so little you get so much - Food and Wine Gazette

A true umami boost, with roots dating back to the Roman empire. The colatura is a reinvented modern version of the Roman immensely popular fish sauce

Rizzoli - Colatura di Alici (Anchovy Fish Sauce) - 3.53 fl oz

Colatura di Alici Fish Sauce from Campania Italy : Everything Else

Preparation of anchovy sauce called Colatura di alici, a fish sauce for pasta typical of Cetara village, Amalfi Coast, Campania, Italy, Europe Stock Photo - Alamy

Preparation of anchovy sauce called Colatura di alici, a fish sauce for pasta typical of Cetara village, Amalfi Coast, Campania, Italy, Europe Stock Photo - Alamy

Anchovy Colatura (Colatura di Alici)