Colatura di Alici - Italian Anchovy Sauce by Delfino
Battista 100ml
Brand: Delfino
This delicious and simple traditional Italian product
from Cetara on the Amalfi Coast is little known outside of Southern
Italy. It is made by the Delfino Battista family following an
ancient Roman recipe (Colatura derives from Garum, the fish sauce
used by the Romans) involving layering anchovies with salt in
wooden barrels, placing a weight on top of them and waiting for the
juice to filter down. The word Colatura comes from the Italian verb
Colare which means to trickle. This process takes around three
months and results in this exquisite anchovy essence. Our colatura
di alici di Cetara is an aromatic and fragrant amber liquid that is
easy to digest, rich in vitamin A and enhances any dish. It can be
seasoned with fresh herbs such as parsley, garlic, paprika and some
lemon zest and added to extra virgin olive oil to create a
wonderful sauce for spaghetti or linguine. Or just simply drizzle
over bruschetta or grilled vegetables. A little goes a long, long
way. Our producer - Delfino Battista Just after the war, Pasquale
Battista opened a small food laboratory in Cetara, a fishing
village on the Amalfi coast, where he worked with passion and pride
up to the 1990s, mainly preserving anchovies. The traditional link
between the seaside village of Cetara and preserving anchovies
dates back to ancient times and is still going strong thanks to
Pasquale's children who carry on the tradition of preserving
anchovies using the same family recipe. Cetara has always been an
area of fishermen; it's not by chance that its name derives from
the Latin cetaria, or tonnara, used to fish tuna, or from cetari,
the vendors of large fish. It is known today over the world for its
anchovies packed in salt and its Colatura di alici, which is the
result of the fermentation of anchovies marinating in salt and
water in earthenware pots.
Store: www.thefoodmarket.com
Price:
10.90
GBP
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