COLATURA DI ALICI

Extract of Anchovies or Colatura Di Alici as it is known in Italy, has been used to bring the flavours of the sea to Italian recipes since Roman times.

 

Each summer, anchovies are filleted and put into wooden barrels along with salt and then weighted down. The fishes give up their juices and in autumn, holes are poked into the barrels’ bottoms so the colatura can be drained and preserved.

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Traditionally used as a dressing on pasta dishes, used when braising fish and meat & as an alternative to recipes that need a taste of salt.