Description

Special sauce for pasta and to enrich all your fish dishes.

Since the ancient Romans, the "colatura" is prepared in the same way, the head and entrails are removed from the anchovies, just fished, and then kept for 24 hours in containers with plenty of sea salt. They are then transferred to small chestnut or oak barrels (called third parties), alternating with layers of salt, and covered with a wooden disc on which weights are placed, gradually decreasing over time. Following the pressure and the ripening of the fish, some liquid emerges on the surface which, in the case of preparing salted anchovies, is removed. This liquid provides the basis for the preparation of anchovy sauce. It is in fact stored in large glass containers and exposed to direct sunlight which, by evaporation of the water, increases its concentration. After about four or five months, typically between the end of October and the beginning of November, all the liquid collected is poured again into the barrels with the anchovies, and slowly poured through a hole, between the layers of fish, so to further collect the flavor. It is finally filtered through linen sheets, and is therefore ready for the beginning of December.

AMBER COLOR

TYPICAL SALT TASTE WITHOUT ODORS AND FOREIGN FLAVORS