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Colatura di Alici - Anchovy Extract

Colatura di Alici - Anchovy Extract

One of the most treasured and special ingredients of Campania is colatura di alici. Its roots date back to ancient Rome where it was known as garum. The deep brown elixir is made by hand, using only natural ingredients and without adding any preservatives. Colatura is the liquid obtained by ageing the anchovies in a controlled environment for 9 to 12 months during the anchovy curing process. The resulting extract then aged for 3 to 4 years in oak wood barrels before being filtered and bottled. Colatura is rich with the flavors of the sea and anchovy flavor. 

Colatura is a versatile ingredient and it can be used with pasta, fish, meats, vegetables and bruschette. It is important not to add any salt to the recipe and we suggest adding Colatura little by little until the desired flavor is obtained. 

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Description

One of the most treasured and special ingredients of Campania is colatura di alici. Its roots date back to ancient Rome where it was known as garum. The deep brown elixir is made by hand, using only natural ingredients and without adding any preservatives. Colatura is the liquid obtained by ageing the anchovies in a controlled environment for 9 to 12 months during the anchovy curing process. The resulting extract then aged for 3 to 4 years in oak wood barrels before being filtered and bottled. Colatura is rich with the flavors of the sea and anchovy flavor. 

Colatura is a versatile ingredient and it can be used with pasta, fish, meats, vegetables and bruschette. It is important not to add any salt to the recipe and we suggest adding Colatura little by little until the desired flavor is obtained. 

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
54200 100 ml/3.4 fl oz 6 3.2 kg/7 lb 7-93232-54200-3
54203 250 ml/8.5 fl oz 6 6.3 kg/14 lb 7-93232-54203-4

Serving Suggestions

Serving Suggestions

  • Use in dressing spaghetti with lightly golden garlic, chili flakes, olive oil, parsley, and top with toasted breadcrumbs.
  • Add to the braising liquid for lamb or beef.
  • Try in a braise for sea bass with tomatoes, olives, garlic, and parsley.
  • Substitute Colatura for anchovy fillets in a Caesar salad.
  • Toss orecchiette with cauliflower, garlic, chilies, raisins, pine nuts, and Colatura.
  • Drizzle over blanched broccoli tossed with extra virgin olive oil, red pepper flakes, and toasted garlic.

Nutrition & Ingredients

Ingredients

anchovies, salt, water

Wholesale Pricing