Colatura di Alici-Anchovy Sauce Giulia, 100 ml bottle

This is how the Colatura of anchovies is born: it is said that the monks had the idea of making a condiment with the liquid straining down from the barrels to seison their simple and poor dishes, similar to the old roman fish sauce called garum. Nowadays, the little village of Cetara, where the colatura is made, is well-known among the greatest chefs all over the world. We tried this tasty condiment with a simple farro and anchovies soup. You can use it for seisoning almost anything: cooked vegetables, pea and bean soups, cereal soups, and pasta of course, but, be careful, cooking water should not be salted at all!