Acquapazza Colatura Anchovy Extract


Colatura di alici, Italian for 'anchovy drippings', is the prized umami fish sauce of Campania, produced off the Amalfi coast by fermenting the region's anchovies in brine. The resulting extract is aged for 18 months in chestnut barrels, preserving the rich flavour of the anchovies and the freshness of the sea. This potent delicacy adds complexity and depth to seafood, steak, pasta and vegetables when added in small increments at the end of cooking, with minimal addition of salt.


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