Sapori di Mari Colatura di Alici, my favorite condiment for Aglio y Olio spaghetti aside from a tin of anchovy in EVOO .and ons of garlic. I also love to drizzle them 1:3 ratio ( Colatura : EVOO ) on roasted vegetables, caesar salad etc… I hoard these in my pantry .
Ancient Romans developed a thick sauce made from anchovies fished from the surrounding Mediterranean. Today, the descendant of that original fish sauce is anchovy extract, made by straining anchovies and salt through boxes called terzigni. Sapori di Mare Colatura di Alici Anchovy Juice is a refined product with a smooth, amber color.
Read Lydia Bastianich’ s comment on these.
