Colatura di Alici (Anchovy Sauce)

Colatura di Alici is the contemporary version of what Ancient Romans called garum, which was a highly prized condiment made from fermented fish. It is a dense amber liquid which has a wonderful umami flavour.

Colatura is commonly used in Southern Italian coastal regions to flavour pasta and rice. It obviously works well in seafood dishes but can be used to enhance vegetable-based dishes also. Combine with olive oil, garlic and lemon zest to create a quick pasta sauce. 

A little of this amber gold goes a long way, so add sparingly!

Please note we do not refund or exchange food products.