Colatura di alici

Colatura d'anchois

What it is

Cetara packs its anchovies in salt inside small chestnut barrels called terzigni, then pierces the base after two or three years and lets the amber liquid fall drop by drop. Legend has it that medieval monks found the method by accident, when brine seeped through the worn staves of old wine casks; the sauce only received its protected designation in 2020.

In the kitchen

Cook the pasta in unsalted water and stir the colatura in off the heat, about a tablespoon for 100 g, with raw garlic and oil. Boiled, it loses its sweetness and turns flatly fishy.

Goes with

Garlic Olive oil Parsley Lemon Chili pepper Tomato

Same species

Anchovy Anchovy paste Boquerones Myeolchi-aekjeot Niboshi

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