IASA -- Colatura di Alici di Cetara

IASA -- Colatura di Alici di Cetara

26.10

One of the most treasured and special ingredients of Campania is colatura di alici. . 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 bruschetta. 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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100 ml/3.38 oz