IASA Colatura di Alici

Known as one of the most treasured ingredients of Campania is Colatura di Alici (anchovy fish sauce/extract), which is made by hand, using only anchovies and salt. Colatura is the liquid obtained during the 12-month anchovy curing process, and the resulting extract is then aged for three to four years in oak wood barrels before being filtered and bottled. 

Colatura is rich with the flavors of the sea, and a very versatile ingredient. Use it with pasta, fish, meats, vegetables and more. Often used in place of salt, a few drops is all you need to to transform a dish, and people will wonder what your secret is!

100 ml bottle, made in Italy