Scalia Colatura di Alici
Scalia Colatura di Alici

Colatura di Alici is the famous contemporary version of what the Ancient Romans called garum – a highly prized condiment made from fermented fish (anchovies' heads, tails and entrails) which was widely used to flavour cooking. It is a dense amber liquid which has an agreeable umami fragrance. Colatura is commonly used in Southern Italian coastal regions to flavor pasta and rice dishes. Only a small amount is required to provide the famous flavor boost. It can be used to enhance other seafood ingredients, but also vegetable based sauces. But most often it is simply combined with garlic, olive oil and lemon zest to make a quick and delicious plate of spaghetti.

1 Serves


Anchovy, Salt.

Allergens present