Colatura (Anchovy Extract), IASA

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colatura.JPG

Colatura (Anchovy Extract), IASA

24.00

One of the most treasured and special ingredients of Campania iscolatura di alici. Its roots date back to ancient Rome where it was known as garum. The deep brown elixir is made by hand, using only natural ingredients and without adding any preservatives. Colatura is the liquid obtained by ageing the anchovies in a controlled environment for 9 to 12 months during the anchovy curing process. The resulting extract then aged for 3 to 4 years in oak wood barrels before being filtered and bottled. Colatura is rich with the flavors of the sea and anchovy flavor. 

Colatura is a versatile ingredient and it can be used with pasta, fish, meats, vegetables and bruschette.

(Description courtesy of our importer)

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