Colatura Di Alici Is An Ancient Roman Sauce Made By Layering Anchovy Fillets And Salt In Wooden Barrels, And Then Setting Them Aside In A Temperature-Controlled Environment To Ferment For A Long Time. During That Time, The Anchovies Exude Liquid That Will Age And Become Colatura. Colatura Di Alici Goes Perfectly With Extra Virgin Olive Oil, Tomatoes, Olives, Capers, Chili, Garlic, Oregano, And Other Spices. Being A Very Tasty And Salty Sauce, It Is Recommended To Use Colatura Without Adding Salt To The Cooking Water Or Additional Seasonings To The Dishes. Colatura Goes Well With Spaghetti Or Linguine, But It Is Very Good To Use Even On Boiled Potatoes, Grilled Vegetables, Fish And Steak, As Well As A Salad Dressing, Adding It With A Teaspoon. It Is Perfect To Get Genuine Snacks With A Very Intense And Tasty Flavor.
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