Colatura di Alici
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NOTE: The best by date for this product is 12/5/19.
Use this special sauce to add a punch of umami flavor to any of your dishes. In 2011, Lidia Bastianich told the Wall Street Journal that is was her “ingredient of the summer,” using it on everything including salad, sauces, and roasted meat. Traditionally, many Italians use it to make pasta sauces, but there are numerous other uses:
- Add a spoonful or two to punch up the flavor of soups and sauces
- Sauté with greens, like escarole or spinach, extra virgin olive oil, chopped garlic, and chili flakes
- Make a salsa verde blending it with lemon juice, fresh herbs, and garlic
- Drizzle over fresh tomatoes instead of salt
- Add to mashed potatoes. Mash the potatoes with extra virgin olive oil and sprinkle in the colatura
- Drizzle over roasted vegetables
- Sprinkle over roast lamb or chicken before serving
But what is colatura di alici? It is an Italian fish sauce made from anchovies. The sauce is a transparent, amber-colored liquid, a byproduct of fermenting anchovies in brine. Steeped in tradition, it dates back to ancient Rome, where a similar sauce known as garum was widely used as a condiment.
Our colature is made by Amalfin on the beautiful Amalfi Coast. The fish used in the sauce are harvested from the waters off Amalfi only between March 25 (Annunciation) and July 22 (Feast of Mary Magdalene). A very fine and tasty tradition.