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View compareNettuno Colatura Anchovy Sauce - Cetara, Campania, Italy - 3.3 oz
Nettuno Colatura Anchovy Sauce - Cetara, Campania, Italy - 3.3 oz
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Regular price
$46.88
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$46.88
Regular price
$66.97
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SKU
WBGROB000CRIFGMVendor
GustiamoProduct Type
Sauces & MarinadesCouldn't load pickup availability
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Description
Description
Colatura di Alici is one of Gustiamos most extraordinary products - with a storied past. It is produced by drawing off the liquid given off by curing anchovies under salt, ad is an easy way to add concentrated umami flavor to a dish without having to rinse, filet and chop the little fish. Richly briny and savory, colatura is more complex and less fishy than Asian-style fish sauce. Mix a teaspoon of colatura with a few tablespoons of olive oil and some crushed garlic, and youve got an instant flavorful sauce for spaghetti, potatoes, or sauteed greens like swiss chard, escarole or spinach. Sprinkle a few drops on roasted vegetables, fresh tomatoes, avocado slices, roasted meat, scallops, Caesar salad, and any other dish that could use a quick umami kick! Colatura di Alici is a convenient condiment with ancient roots. It is believed to be the modern descendant of garum, a Roman fish sauce that dates back at least as far as the third century BC. Garum became a staple of Roman cuisine, and spread throughout the empire; remains of garum production sites were found in Spain, Portugal, and northern Africa. After the collapse of the Roman empire, garum all but disappeared, except in pockets of southwest Italy. Today, the best quality colatura comes from Cetara, a charming fishing village on the Amalfi coast in Campania, home of our trusted anchovy and colatura producer Nettuno. A family-run company founded in 1945, Nettunos production is done completely by hand, inspired by the simple but precise rules of the local anchovy traditions. They catch their anchovies and place them in small chestnut barrels, layered with Sicilian sea salt from Trapani. The lid of the barrel is weighted down by rocks. The anchovies age for about three years. Then, a hole is poked in the bottom of the barrel and the anchovy juice is drained, drop by drop.
Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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Reviews
Frequently Asked Questions
- Q: What is Colatura di Alici and how is it used in cooking? A: Colatura di Alici is a traditional Italian anchovy sauce made from the liquid extracted from cured anchovies. It adds a rich umami flavor to various dishes. You can mix it with olive oil, garlic, and lemon zest for a delicious pasta sauce or use it to enhance the flavor of roasted vegetables, meats, and salads.
- Q: How should I store Nettuno Colatura Anchovy Sauce after opening? A: After opening, it is best to store Nettuno Colatura Anchovy Sauce in a cool, dark place, ideally in the refrigerator. Make sure the cap is tightly sealed to preserve its flavor and freshness. It can typically last for several months when stored properly.
- Q: What makes Nettuno Colatura different from other fish sauces? A: Nettuno Colatura is unique due to its traditional production method using anchovies packed in chestnut wood barrels for about three years. This process creates a more complex and less fishy flavor profile compared to Asian-style fish sauces, making it a prized ingredient in Italian cuisine.
- Q: Can I use Nettuno Colatura di Alici in vegan dishes? A: While Nettuno Colatura is an anchovy-based sauce and not vegan, it can be used sparingly in vegetarian dishes to enhance umami flavors. For vegan alternatives, consider using plant-based umami flavorings such as mushroom soy sauce or nutritional yeast.
- Q: What are some popular recipes that include Colatura di Alici? A: Colatura di Alici is versatile and can be used in various recipes. Popular uses include drizzling it over pasta dishes, mixing it into salad dressings, enhancing roasted vegetables, or using it as a seasoning for grilled meats and seafood. It's also great in traditional Italian dishes like Caesar salad or as a dip for bread.