Colatura di Alici: what it is and how to use it
Colatura di Alici is a fish sauce from the Amalfi Coast – it is, so to speak, the southern Italian version of the Asian fish sauce. Colatura di Alici is a sauce that the Romans already used 2,000 years ago as a flavour enhancer. A product with a wonderful tradition!
Anchovies are fished on the Amalfi Coast and stored in sea salt in wooden barrels – heavy stones are placed on the barrels as a weight. Due to the pressure and the salt, the anchovies gradually release their juice. After storage, a hole is drilled into the bottom of the barrel, and drop by drop the resulting liquid is removed – a very time-consuming process.
Colatura di Alici by Armatore
- Aged for 4 years in a wooden barrel
- A woody flavour due to the longer maturation
- Nutty note, less salty – pure umami
- Typical dish: Spaghetti con Colatura di Alici – simply sprinkle the product over spaghetti
- Generally a very versatile product used as a flavour enhancer
Available for pick-up at MONTE OFELIO BAR Augarten | Obere Augartenstraße 70, 1020 Vienna