Colatura di Alici by Scalia (100 ml)

100ml 

Once a poor seasoning, used by local families to season Christmas Eve dishes, Colatura di Alici is a transparent amber-colored sauce that is produced through a traditional process of curing fish in salt.

The starting material is made from anchovies or anchovies (Engraulis Encrasicholus L.) fished with the "cianciolo" technique (use of the lampara) in the period from March to the end of October

It is obtained by pouring anchovies previously placed in brine; harvested drop by drop and filtered several times to obtain a fragrant liquid, amber in color and rich in the scents of the sea.

Colatura di Alici is a refined and appetizing condiment that dates back to the ancient Romans who called it "Garum".