Format
| Format | 100ml |
This specialty is obtained from anchovies
fished in the Mediterranean Sea. During the pressing and maturation phase of
the salted anchovies, the liquid that emerges on the surface is progressively
extracted and subjected to a natural concentration process. The final result is
a clear amber-colored distillate, with a strong and full-bodied taste that
preserves the aroma of the raw material, the salted anchovies. Colatura is
generally used as an accompanying sauce to other dishes. The typical and most
renowned dish is spaghetti aglio, olio e peperoncino, flavored with colatura di
alici, but it goes well with all seafood dishes, avoiding the addition of salt.
It can also be used on sautéed vegetables, to season tomatoes, eggs and olives.
CA$14.95
This specialty is obtained from anchovies
fished in the Mediterranean Sea. During the pressing and maturation phase of
the salted anchovies, the liquid that emerges on the surface is progressively
extracted and subjected to a natural concentration process. The final result is
a clear amber-colored distillate, with a strong and full-bodied taste that
preserves the aroma of the raw material, the salted anchovies. Colatura is
generally used as an accompanying sauce to other dishes. The typical and most
renowned dish is spaghetti aglio, olio e peperoncino, flavored with colatura di
alici, but it goes well with all seafood dishes, avoiding the addition of salt.
It can also be used on sautéed vegetables, to season tomatoes, eggs and olives.