Product Description

Colatura di Alici is the famous contemporary version of what the Ancient Romans called garum – a highly prized condiment made from fermented fish which was widely used to flavour cooking. It is a dense amber liquid which has an agreeable umami fragrance.

Colatura in Italian means ‘leakage’ which refers to the way the liquid is collected drop by drop. The process starts when freshly caught anchovies have their heads, tails and entrails removed before being placed in salt barrels for 24 hours. The anchovies are then transferred into smaller wooden barrels and layered in rows alternating head to tail with ample salt between the layers. After the barrel is closed with a wooden disc, a weight is placed on top to keep the anchovies pressed.

This first pressing produces a cloudy liquid which is collected in glass jars and placed in sunlit rooms for several months to concentrate flavours. This liquid is then poured back into the original barrel of anchovies and salt and allowed to seep through the various layers absorbing organoleptic characteristics.

Finally a little hole is made at the bottom of the barrel from which the Colatura di Alici drips out and is collected.

Romans loved ‘garum’ and it was used to flavour everything savoury or sweet. Traditionally it was made with a variety of fish and included off-cuts and fish intestines. Because of the resulting smell, large garum manufacturing houses were established outside the city walls.

Modern Colatura di Alici is more refined in both ingredients and manufacturing process but in flavour and usage, it retains its connection to the ancient food of the Romans.

Serving Suggestions: Colatura is one of the ‘umami’ foods and is commonly used in Southern Italian coastal regions to flavour pasta and rice dishes. Only a small amount is required to provide the famous flavour boost. It can be used to enhance other seafood ingredients, but also vegetable based sauces. But most often it is simply combined with garlic, olive oil and lemon zest to make a quick and delicious plate of spaghetti.

about the producer

The Tosi & Raggini company was founded in Cesenatico, right on the sea on the north-east coast of Italy, the location of an ancient anchovy processing factory. The production plant is still located in the same place today. It is the ideal place to create typical natural fish-based products and recipes that enhance the flavor of the sea. The processing of the raw material is careful and cutting-edge. Each food is packed promptly to maintain the flavour  right up to the table at home.

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