Anchovy Colatura (Colatura di Alici)

A fish sauce with a long history: ancient Romans called it garum. A transparent, amber liquid obtained by fermenting anchovies.

pasta Alla colatura di alici, Spaghetti with anchovy sauce, pimento pepper, garlic and parsley on a black plate with golden fork on a dark wooden tabl Stock Photo - Alamy

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.

IASA Colatura Anchovy Extract 100mL

Colatura di Alici — Yuko's Table

One of the most treasured ingredients of Campania is Colatura di Alici, rich with the flavors of the sea. The deep brown elixir is made by hand, using

Colatura [Anchovy Extract]

Pasta with Colatura di Alici {Essence of Anchovy Sauce}

Colatura di Alici - Anchovy Extract 100ml - Manicaretti Imports

One of the most treasured ingredients in Campania and in many places around the world is colatura di alici or anchovy syrup Pure anchovy and sea salt

IASA Anchovy Syrup Colatura di Alici di Cetara 100ml

IASA Colatura di Alici di Cetara Anchovy Extract - Rainbow Tomatoes Garden LLC

Colatura di Alici: What It Is, Why It's Worth It, and How to Use It

Description Cetara anchovy colatura is a liquid obtained from the maturation and seasoning process of anchovies pressed in salt, following an ancient

IASA Colatura di Alici di Cetara (Anchovy Extract) - 3.38 oz.

Cetara's Pungent Colatura di Alici - Culinary Backstreets

Colatura di alici - Wikipedia