Anchovy Garum “Colatura di alici”

Description

Colatura di alici is a traditional Italian liquid sauce made from fermented anchovies, originating from the fishing village of Cetara. It is considered the heir to the ancient Roman Garum.

It is made through a long fermentation of fresh anchovies with salt in wooden barrels. The liquid that separates and is filtered is an amber, extremely aromatic, and salty sauce.

How is it used?
🍝 1. With pasta (the most classic way)

The most famous dish is spaghetti con colatura di alici:

boiled pasta (spaghetti)

a little of the pasta water

a few drops of colatura

extra virgin olive oil

garlic and parsley

optional – chili pepper

👉 Important: the sauce is not cooked on the stove – it is added at the end to preserve its aroma.

🥖 2. On bread and bruschetta

A few drops on toasted bread with olive oil.

Can be combined with butter or ricotta.

🥗 3. For flavoring vegetables

Over blanched broccoli, cauliflower, or potatoes.

In salads instead of salt – just a few drops are enough.

Excellent with tomatoes and arugula.

🐟 4. With fish and seafood

Added at the end to grilled shrimp or white fish.

Enhances the natural sea flavor.

🥣 5. In sauces and dressings

Vinaigrette with olive oil and lemon.

In tomato sauces for a deeper “umami” flavor.

A drop in bean or lentil soups.

Or when preparing pesto. Delfino Battista has a ready-made pesto with colatura, which you can find on the website or in-store.