Colatura di alici

The sauce is a transparent, amber-colored liquid, produced by fermenting salted anchovies inside terzigni, small chestnut barrels.

[2] The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22 (Feast of Mary Magdalene).

The origins of colatura di alici date back to ancient Rome, where a similar sauce known as garum was widely used as a condiment.

Eventually the process spread across the region and was perfected by using wool sheets to filter the fish sauce.

One common way this fish sauce has been used is in a dish called spaghetti alla colatura di alici, which includes small amounts of the fish sauce with spaghetti, garlic, and olive oil.

Colatura di alici