Anchovy Syrup "Colatura di Alici" (100ml) - Iasa
Incredibly rare, the elixir is extracted during the anchovy curing process taking five months to produce.
One of the most treasured ingredients of the region of Naples is colatura di alici. Rich with the flavours of the sea, colatura dates back to ancient Rome. Incredibly rare to areas outside of Sicily, the production of this incredible liquid has actually dwindled so much that Slow Food International has declared the protection of this ancient ingredient. Pasta has never met a nicer friend than colatura. The most simple dish for it involves adding a dash of it to spaghetti, chili flakes and olive oil, but you can add lots of twists to this simple recipe such as lemon zest, toasted breadcrumbs or parsley.
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Ingredients: Anchovies, salt. FISH.