It could be said that anchovies are polarizing – in a love them or hate them gastronomic way. Yet, anchovies and anchovy sauce are all the rage. National “news” publications: The New York Times, Los Angeles Times, and the Wall Street Journal have all covered this flavor sensation.
Anchovies are often added to pasta or vegetables in the southern lands of Italy. A classic preparation includes vegetables sautéed in olive oil, garlic, and dissolved anchovies. Or garlic, anchovies, capers, and a dash of spicy red pepper! With IASA Colatura di Alici, you can sneak in a bit of anchovy flavor without stocking anchovies in the kitchen. That’s the way some of us have been known to train the palates of family members! Also known as Garum, this fish sauce, Colatura di Alici adds that quick hit of umani — that hard to describe “extra” flavor sensation.
Colatura di Alici is a product of authenticity and tradition from Cetara, near Salerno in Campania. To watch a video on how the artisans create Colatura di Alici from Cetara in Campania, click this link.
Here’s a review of notable recent writing on Anchovies and Colatura di Alici (Anchovy Sauce).
SFGate’s restaurant review of A16 delves into the menu: “roasted broccoli with Calabrian chiles and colatura di alici, a traditional Campanian condiment made of anchovy”
Ready for a midnight – or midafternoon snack? Stock up on good butter and good bread before viewing this New York Times video on Anchovies!
A recent edition of the LA Times features Nancy Silverton’s Master Class on Anchovies.
Here’s a fresh recipe from Elizabeth Minchilli’s beautiful blog: Pasta with Zucchini and Colatura.
Enjoy this video of Mimmo Corcione’s pasta dish with fried zucchini, sauteed spinach and spaghetti with Colatura: Spaghetti con Zucchine Fritte e Colatura di Alici di Cetara.
Ready to purchase Colatura di Alici — or Spicy Anchovies? Start here.