Colatura di Alici | 100ml & 250ml

Colatura di Alici - Delfino

Delfino colatura di Alici, also known as anchovy extract or garum, is used in Italy as an intense umami alternative to salt.

The deep, golden amber seasoning imparts wonderfully briny flavours to sauces, soups and stews with just a few drops.

Colatura di Alici is made along the Amalfi coast by salting and fermenting anchovies in chestnut barrels.

The salt draws out liquid from the anchovies, which is collected and aged before being filtered to produce the beautifully clear seasoning.

For the ancient Romans, anchovy extract was extremely popular and was often given to hosts as a gift.

They used it on nearly everything and is even sometimes referred to as ‘Roman ketchup’. Though colatura faded into obscurity after the fall of the Roman Empire, its ability to transform flavours has seen anchovy extract making a comeback in modern kitchens.