This speciality is made from anchovies caught in the Mediterranean Sea. During the pressing and maturation of the salted anchovies, the liquid that rises to the surface is gradually extracted and subjected to a natural process of concentration. The end result is an amber-coloured product with a strong, full-bodied flavour that preserves the aroma of the raw material, the salted anchovies.
The colatura is generally used as a sauce to accompany other dishes. The most famous and typical dish is the spaghetti aglio, olio e peperoncino, flavoured with colatura di alici, but it can be used with all seafood dishes, without adding salt. It can also be used on sautéed vegetables, tomatoes, eggs and olives.
Ingredients
Extract of salted anchovies (Engraulis encrasicolus)
Nutrition
Typical Values per 100 ml
Energy 870 kJ/205 kcal
Fat 0 g
of which saturates 0 g
Carbohydrate 37 g
of which sugars 0 g
Protein 14 g
Salt 27,5 g
