Colatura di Acciughe - Rizzoli Anchovy Extract

Rizzoli Anchovy Extract - 3.5oz (100g)

Colatura di Alici is an ancient Roman Sauce made with just two ingredients: anchovies and salt. Colatura is made by layering anchovy fillets and salt in wooden barrels, and then setting them aside in a temperature-controlled environment to ferment for a long time. During that time, the anchovies exude liquid that will age and become Colatura.  

The Colatura di Alici goes perfectly with extra virgin olive oil, tomatoes, olives, capers, chili, garlic, oregano, and other spices. Being a very tasty and salty sauce, it is recommended to use Colatura without adding salt to the cooking water or additional seasonings to the dishes. It goes well with spaghetti or linguine, but it is very good to use even on boiled potatoes, grilled vegetables, fish and steak, as well as a salad dressing, adding it with a teaspoon. It is perfect to get genuine snacks with a very intense and tasty flavor. 

Rizzoli is the oldest Italian fish preserves company. Their secret?  Raw materials, processing, preservation, experience. Rizzoli call their boats by name, they know the best waters and the seasons for the best and most flavorful anchovies. Using Lampara lights and purse seine nets, like in the old days, Rizzoli employs a sustainable kind of fishing that yields whole fillets with plump flesh while safeguarding the seabed. 

Ingredients: anchovies, salt.

Weight: 3.5oz (100g)

Storage: Store in a cool and dry place at room temperature. Once opened, store in the refrigerator.  

Product of Italy