You may be familiar with Southeast Asian fish sauce, but did you know there was an Italian version? Colatura di alici, a close relative of the ancient Roman garum, is made from anchovies cured in salt for up to 3 years. The resulting liquid is complex, aromatic, pure umami gold that is the essence of the sea. This modern version is made with fish sustainably caught off the Amalfi Coast, which are cleaned just hours after harvest and layered in chestnut wood casks with sea salt, then aged for 24-36 months. Use a little bit anywhere you need an umami punch, or toss into a traditional spaghetti con la colatura.
– 1.7 fl oz