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Anchovy sauce has become a leading figure in the excellence of Italian gastronomy. It is a liquid obtained through the process of maturation and seasoning of anchovies pressed in salt, following an ancient procedure passed down from generation to generation by fishermen. The process involves the anchovies being arranged in alternating layers with salt in a container using the ‘head-to-tail’ technique. Once the layers are complete, the container is covered with a disk, known as a tompagno, on which weights are placed.
Due to the pressing and maturation of the anchovies, the liquid begins to surface. The colatura is a clear distillate with a deep amber color, with a strong and full-bodied flavour. Over the last ten years, anchovy sauce has enjoyed considerable success, becoming a distinctive element in the gastronomy of the small fishing village on the Amalfi Coast.
Spaghetti with anchovy sauce has become the typical dish par excellence, a simple and quick dish to prepare. Colatura is also used instead of salt to flavor fresh or boiled vegetables (such as potatoes, escarole, broccoli, etc.) and some fish dishes. Today, anchovy sauce is considered an authentic flavor enhancer, a condiment especially appreciated in haute cuisine.
| Weight | 230 g |
|---|---|
| Dimensions | 4 × 4 × 17 cm |
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