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Colatura di Gambero Rosso® - Sicilian Red Prawn Extract
Produced By: Lalaina
in Sicily, Italy
From the fishing port of Mazara del Vallo in western Sicily, Colatura di Gambero Rosso® is a singular expression of the Mediterranean sea, tradition, and innovation. Developed by two young Sicilian entrepreneurs, this new product draws on an age-old practice of local fishermen, who would press the heads of red prawns damaged during trawling to extract their intensely flavorful juices for seasoning dishes on board. Through a patented extraction process, Lalaina transforms a humble byproduct—heads and carapaces of Mazara’s prized gamberi rossi—into this refined, ready-to-use, and utterly unique ingredient.
Distinct from fish stock, bisque, and anchovy colatura, Colatura di Gambero Rosso® is the pure extraction of juices and roe from Mazara red prawns. Naturally creamy with a vibrant orange hue, this colatura delivers the concentrated flavor of the sea: briny, mineral notes meet the intriguing sweetness of the crustacean, culminating in an enveloping, savory finish.
Colatura di Gambero Rosso® brings depth and complexity to a wide range of dishes. It can be used both hot and cold: stir into risotto, toss with pasta, drizzle over crostini and pizza, or use to deepen the flavor of seafood preparations such as crudo, fish stews, and seafood salads. Offering the intensity of a traditional shellfish stock without the time-consuming, labor-intensive preparation, it is an effortless, flavor-dense solution for professional chefs—just 2–3 spoonfuls are enough to transform a dish. Find recipe ideas here.
Store in a cool and dry place. Once opened, keep refrigerated and consume within 10 days.
Product Code
54220
Unit Size
200 ml/6.8 fl oz
Unit/Case
6
Case Weight
1.8 kg/4 lb
Unit Price
**
Case Price
**
UPC Code
7-93232-54220-1
Red SHRIMP from Mediterranean Sea, water, sea salt, sugar, thickener: xanthan gum, acidity corrector: citric acid, antioxidant: ascorbic acid, emulsifier: SOY lecithin.
From the fishing port of Mazara del Vallo in western Sicily, Colatura di Gambero Rosso® is a singular expression of the Mediterranean sea, tradition, and innovation. Developed by two young Sicilian entrepreneurs, this new product draws on an age-old practice of local fishermen, who would press the heads of red prawns damaged during trawling to extract their intensely flavorful juices for seasoning dishes on board. Through a patented extraction process, Lalaina transforms a humble byproduct—heads and carapaces of Mazara’s prized gamberi rossi—into this refined, ready-to-use, and utterly unique ingredient.
Distinct from fish stock, bisque, and anchovy colatura, Colatura di Gambero Rosso® is the pure extraction of juices and roe from Mazara red prawns. Naturally creamy with a vibrant orange hue, this colatura delivers the concentrated flavor of the sea: briny, mineral notes meet the intriguing sweetness of the crustacean, culminating in an enveloping, savory finish.
Colatura di Gambero Rosso® brings depth and complexity to a wide range of dishes. It can be used both hot and cold: stir into risotto, toss with pasta, drizzle over crostini and pizza, or use to deepen the flavor of seafood preparations such as crudo, fish stews, and seafood salads. Offering the intensity of a traditional shellfish stock without the time-consuming, labor-intensive preparation, it is an effortless, flavor-dense solution for professional chefs—just 2–3 spoonfuls are enough to transform a dish. Find recipe ideas here.
Store in a cool and dry place. Once opened, keep refrigerated and consume within 10 days.
