Anchovy Colatura is a liquid obtained from the maturation and seasoning process of anchovies pressed in salt, following an ancient process handed down from father to son by the fishermen of Cetara. The anchovies are placed in a container, arranged with the classic 'head-tail' technique in alternating layers of salt and anchovies. Once the layers are completed, the container is covered with a disk, on which weights are placed. The liquid, due to the pressing and ripening of the anchovies, begins to emerge on the surface; it is a clear amber-colored distillate with a strong and full-bodied flavor.
It is typically accompanied by spaghetti with anchovy sauce. In addition, Colatura is used instead of salt to flavor fresh or boiled vegetables (potatoes, broccoli, etc.) and some fish dishes.
|Brand||Sapori di Mare|