Menaica Anchovy Sauce

International Kosher Council Certified – From the surfacing of the salted Menaica Anchovies, a Slow Food Presidium

A few drops of light amber and every dish tastes of the sea: the liquid essence of the most prized anchovies of Cilento.

Colatura di Alici di Menaica from Anchovies of Menaica

Colatura di Alici di Menaica is the liquid gold of the Pisciotta laboratory: the result of the liquid extracted from the salting of Menaica Anchovies (a Slow Food Presidium), it stands out for its light color and delicate yet bold flavor, capable of giving vegetables, pasta, or simple crostini a unique seafood flavor. Just two ingredients—Menaica anchovies (70%) and sea salt (30%)—and the maturation time. Even the bottle reflects the producer's care: the cap is covered with white shellac for safety and elegance, and the anchovy-shaped label is embellished with a central gold detail. A jewel-like condiment, certified by the International Kosher Council.
 
 
 

The roots of this Colatura are deep in tradition

Colatura is a living relic of the Campania coast: when the garum of the ancients seemed lost forever, it was the medieval monasteries along the coast that unwittingly preserved its legacy, collecting the amber liquid that "dripped" from the small barrels of salted anchovies—the terzigni—pressed under the weight of stones. For centuries, that precious liquid was the secret of fishing families, given to neighbors and saved for the most sacred occasion of the year: in coastal tradition, spaghetti with colatura is the Christmas Eve dish, the lean meat that tastes of celebration. This colatura brings that liturgy to the Cilento of the Menaica: from the most select anchovies in the Mediterranean, the noblest outcrop.
 
 
 

Choosing Colatura di Alici means taking care of yourself

Colatura is the natural flavoring par excellence: a few drops replace salt and industrial stock cubes, bringing with it the proteins of oily fish (7,9 g per 100 g), very little fat and zero additives, preservatives, or synthetic flavor enhancers—just the authentic umami that comes from the slow maturation of anchovies in salt. Its flavorful power paradoxically allows you to reduce the overall salt content of your dishes: a teaspoonful flavors an entire pan of vegetables or a pot of pasta. Made from anchovies processed freshly and without industrial processes, it is a concentration of the purest sea, to be dosed like a perfume: with moderation and wonder.
 
 
 

How to Best Use: Menaica Anchovy Sauce

• EVE OF THE EVE SPAGHETTO – The coastal ritual: garlic, oil, Organic Calabrian Chili Pepperor and raw parsley in a bowl, a spoonful of colatura, and the Organic Senatore Cappelli Spaghetti Stir in the cooking water off the heat: never add salt, the sea will take care of it.
• VEGETABLES THAT BECOME GOURMET – A few drops transform the side dish: try it on Organic Sicilian broccoli grilled with a drizzle of oil: a surprising balance.
• THE SECRET TOUCH IN THE KITCHEN – Use it instead of salt wherever depth is needed: in soup Organic Alta Valnerina Lentils at the end of cooking, or — to surprise — a few drops in the Fresh Organic Tomato Juice with pepper and celery: an Italian-style virgin mary with a marine character.

The Producer: Menaica Anchovies

Alici di Menaica is the artisanal workshop of Donatella Marino and Vittorio Rambaldo in Pisciotta, Cilento: a family of fishermen who preserve the ancient menaica fishing tradition, transforming a few boxes of anchovies a night into a delicacy made only with sea, hands, salt, and time.
 
 
 

Ingredients

Menaica anchovies (Engraulis encrasicolus) FAO 37.1.3 (70%), sea salt (30%). Allergens: FISH.

Fishing method: Menaica — gillnets and similar nets, driftnets (GND).
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 179 kJ / 43 kcal
• Fat: 1,13 g, of which saturated fatty acids: 0,51 g
• Carbohydrates: 0,37 g, of which sugars: <0,2 g
• Protein: 7,9 g
• Salt: 7,41 g

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