Colatura di Alici

This ingredient may seem a bit unusual, but it is a traditional preparation from southern Italy. This distillate is a fish sauce extracted from cured anchovies. Each batch takes five months to produce.

Featured in the Wall Street Journal’s Guide to the Best in Summer Food (May 14, 2011), Lidia Bastianich says, “…It has the effect of umami and it brings out flavor in everything you do…”

Ittica Alimentare Salerno (IASA) uses only premium anchovies harvested in the Mediterranean. IASA is located in the small village of Cetara, south of Naples, on the Amalfi coast. They have been processing freshly caught anchovies since 1969.

One of the treasured ingredients of the region, Colatura di Alici, has roots that date back to ancient Rome. Until recently this ingredient was rarely found in the United States. Colatura di Alici is recognized and protected by Slow Food.

Traditional suggestions include using a small splash of colatura with browned garlic, chili flakes, extra virgin olive oil, parsley, and toasted breadcrumbs on pasta. Another lovely pasta dish is orecchiette with cauliflower, garlic, chilies, raisins and pine nuts and a hint of colatura. Amazing when added to mashed potatoes! Also a favorite with dishes such as steamed broccoli, braised sea bass, or substituted for anchovies in Caesar salad. Always start with a small splash!

For more recipes, ideas, and videos on Colatura di Alici from Cetara, click .