Colatura di alici

Colatura di Alici is a traditional Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber-colored liquid produced by fermenting anchovies in brine. The process of making Colatura di Alici is similar to the ancient Roman garum.

History

The origins of Colatura di Alici can be traced back to the Roman times. It is believed to be a descendant of the Roman fish sauce known as Garum, which was a staple in Roman cuisine. The tradition of making this sauce was kept alive in the Amalfi Coast, particularly in the village of Cetara.

Production

The production of Colatura di Alici begins in the early summer, when the anchovies (Engraulis encrasicolus) are caught using traditional methods. The fish are then layered with sea salt in a wooden barrel called a "terzigno". A weight is placed on top of the fish to press them and facilitate the fermentation process. The fish are left to ferment in the barrel for 4-5 months. The liquid that is extracted from this process is the Colatura di Alici.

Usage

Colatura di Alici is used as a condiment in various Italian dishes. It is often used in pasta dishes, such as spaghetti alla colatura di alici. The sauce is also used in vegetable dishes, soups, and salads. It is known for its intense umami flavor, which can enhance the taste of various dishes.

See Also

• Fish sauce
• Garum
• Cetara
• Italian cuisine

References

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