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Due to the lengthy slow cooking process
The hollow centre captures the sauce creating a harmonious blend of flavours with every forkful
allowing each corner of the pan to warm evenly on a low heat
In the Kansai region
It is perfect served on a cheese platter
Colatura di Alici (Anchovy Sauce) KNIFE CARE & ACCESSORIES Due to the lengthy slowColatura di Alici is the contemporary version of what Ancient Romans called garum, which was a highly prized condiment made from fermented fish. It is a dense amber liquid which has a wonderful umami flavour. Colatura is commonly used in Southern Italian coastal regions to flavour pasta and rice. It obviously works well in seafood dishes but can be used to enhance vegetable based dishes also. Combine with olive oil, garlic and lemon zest to create a
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