Ingredients: Anchovies, salt, water
IASA has been processing Mediterranean anchovies, mainly from the Gulf of Salerno, since 1969. The production is still done by hand using only natural ingredients and without adding any preservatives. Colatura is the liquid obtained by aging the anchovies in a controlled environment for 9 to 12 months. It is then further aged in oak wood barrels for three to four years and then it is filtered and bottled.
Colatura is a versatile ingredient and it can be used with pasta, fish, meats, vegetables and bruschetta. It is important not to add any salt to the recipe and we suggest adding the colatura little by little until the desired flavor strength of flavor is obtained.
100ml glass pitcher