Colatura of anchovies from the Mediterranean Sea

100 ml glass jar – with drip-free measuring cap.

This specialty is obtained from anchovies caught in the Mediterranean Sea.
During the pressing and maturation phase of the salted anchovies, the liquid that emerges on the surface is gradually extracted and subjected to a natural concentration process.
The end result is an amber-colored product with a strong, full-bodied flavor that preserves the aroma of the raw material, the salted anchovies, intact.
Colatura is generally used as a sauce to accompany other dishes.
The typical and most renowned dish is spaghetti with garlic, oil and chilli pepper, flavored with anchovy sauce, but it goes perfectly with all seafood dishes, avoiding the addition of salt.
It can also be used on sautéed vegetables, to season tomatoes, eggs and olives.