Colatura di alici is a traditional anchovy extract from the area around the fishing village of Cetera in Campania, Italy. The amber-hued liquid is intensely flavored and akin to garum, the Roman fish sauce. It’s a quick, simple way to add savory umami complexity and a hit of brine to dishes. But don’t worry—it’s not too fishy, like some other brands can be. We love the body it gives to a starchy pasta: bright, salty and savory—it truly adds so much to a dish.
This classic Italian anchovy extract adds depth of flavor using the savory fish—something the Italians have been doing since Roman times. In fact, this product was very popular with the Romans and the Greeks before them.
We test everything we sell. Here’s how we’d use this.
Drizzle a touch of this extract with pasta, EVOO and fresh herbs for a simple sauce, or add it to marinades to grilled meats to build more savory flavor. We also love a good pour of this in soups, stews and vinaigrettes to build flavor.
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