Anchovy Colatura

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$ 24.50
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Colatura di Alici is one of Gustiamo’s most extraordinary products - with a storied past. It is produced by drawing off the liquid given off by curing anchovies under salt, ad is an easy way to add concentrated umami flavor to a dish without having to rinse, filet and chop the little fish. Richly briny and savory, colatura is more complex and less fishy than Asian-style fish sauce. Mix a teaspoon of colatura with a few tablespoons of olive oil and some crushed garlic, and you’ve got an instant flavorful sauce for spaghetti, potatoes, or sauteed greens like swiss chard, escarole or spinach. Sprinkle a few drops on roasted vegetables, fresh tomatoes, avocado slices, roasted meat, scallops, Caesar salad, and any other dish that could use a quick umami kick!

Colatura di Alici is a convenient condiment with ancient roots. It is believed to be the modern descendant of garum, a Roman fish sauce that dates back at least as far as the third century BC. Garum became a staple of Roman cuisine, and spread throughout the empire; remains of garum production sites were found in Spain, Portugal, and northern Africa. After the collapse of the Roman empire, garum all but disappeared, except in pockets of southwest Italy.

Today, the best quality colatura comes from Cetara, a charming fishing village on the Amalfi coast in Campania, home of our trusted anchovy and colatura producer Nettuno. A family-run company founded in 1945, Nettuno’s production is done completely by hand, inspired by the simple but precise rules of the local anchovy traditions. They catch their anchovies and place them in small chestnut barrels, layered with Sicilian sea salt from Trapani. The lid of the barrel is weighted down by rocks. The anchovies age for about two years. Then, a hole is poked in the bottom of the barrel and the anchovy juice is drained, drop by drop. 

Nettuno is one of Italy’s leading producers of anchovies and colatura, and a founding member of Amici delle Alici (Friends of the Anchovies), an association dedicated to preserving, documenting and spreading knowledge about Cetara's age-old association with this versatile oily fish.

Use it for:
Elizabeth Minchilli's Pasta with Zucchini and Colatura
Elizabeth Minchilli is a woman after our own hearts. A tried–and–true anchovy lover. We couldn't…
Use it for:
Spaghetti con la Colatura
Raffaella Nettuno makes Gustiamo's Colatura (best Colatura you ever tasted). This is her special and…
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Colatura & Anchovies in Cetara
When you have a job that takes you to the Amalfi Coast at least once per year, you know life is…
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Colatura from the Romans, at a Fraction of the Original Price
Here is a very interesting article about colatura. Actually, it's a transcript of an interview that…