Anchovy sauce

100% salted anchovy extract (Engraulis encrasicolus) — handcrafted workmanship

A few amber drops that are worth as much as a whole condiment

Anchovy Sauce from the Tre Torri Canning Factory

Colatura is the liquid collected from anchovies left to mature in salt for months: a natural seawater distillate, clear and deep amber in color, which concentrates all the flavor of the fish in just a few drops. It has nothing to do with an anchovy dissolved in oil—it's cleaner, deeper, with a mouth-filling flavor and a strong, yet never pungent, marine aroma. Just two ingredients—anchovies and salt—and a artisanal process that requires time and patience. Use it in drops, never by the spoonful: it's an ingredient to be measured with respect, because a tiny amount is enough to give depth to an entire dish.
 
 
 

The roots of this colatura lie in the garum of the ancient Romans

In the kitchens of ancient Rome there was a condiment that appeared in practically every recipe: garum, the sauce obtained by fermenting salted fish, so popular that it was produced on an industrial scale and transported in amphorae throughout the Empire. Pompeii preserves tanks of it, and Apicius's recipe books feature it constantly. With the fall of the Empire, the tradition seemed to be lost, but it didn't disappear entirely: it survived in the monasteries and fishing villages of the Amalfi coast, where the monks continued to collect the liquid that dripped from barrels of salted anchovies. From that practice came the colatura as we know it: the anchovies are gutted, arranged in alternating layers with salt in a wooden container, pressed with a weight, and left to mature for months, until the liquid that rises to the surface is collected and filtered. The same gesture, for two thousand years.
 
 
 

Technical Data

• Species: anchovy or anchovy (Engraulis encrasicolus)
• Ingredients: 100% salted anchovy extract, salt
• Processing: artisanal, matured in salt

Choosing Colatura di Alici means taking care of yourself

Colatura is a condiment that's virtually fat-free—just 0,06 g per 100 g—and contains fish proteins already broken down by the long maturation process. Its true culinary advantage, however, lies elsewhere: its intense flavor allows you to completely eliminate the need for added salt. With 23 g of salt per 100 g, it should be used drop by drop, which is why a teaspoon replaces the salt in a pasta dish for four people, providing depth and flavor. Those following a low-sodium diet should use it with caution; for everyone else, it's a much more flavorful way to add salt.
 
 
 

How to Best Use: Anchovy Sauce

• IN SPAGHETTI WITH COLATURA, THE SYMBOLIC DISH: drain the Organic Senatore Cappelli Linguine al dente without salting the water, then season them raw with oil, Organic Red Garlic, parsley and a teaspoon of colatura, stirring off the heat.
• ON BITTER VEGETABLES AND WINTER SALADS: a few drops transform the Clean organic puntarelle seasoned Roman style or the Organic Escarole Endive sautéed in a pan, where the saltiness perfectly balances the bitterness.
• AS A FINISHING TOUCH ON FISH, MEAT AND DAIRY PRODUCTS: a drizzle on baked fish or freshly grilled vegetables, or — for a surprising combination — a few drops on Lazio buffalo burrata with Organic Oxheart Tomato.

The Producer: Tre Torri Canning Factory

Conservificio Tre Torri artisanally produces canned fish following traditional methods: from anchovy sauce to bluefin tuna preparations, with essential recipes, natural maturation times, and indications of the species, fishing area, and method for each product.
 
 
 

Ingredients

Extract of RECEIVER 100% salted (Engraulis encrasicolus), salt.

Allergens: contains FISH.
 
 
 

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

• Energy: 695 kJ / 166 kcal
• Fat: 0,06 g
• of which saturated: 0 g
• Carbohydrates: 30 g
• of which sugars: 0,1 g
• Protein: 11 g
• Salt: 23 g

Food container

Store in a cool, dry place, away from light, with the bottle tightly closed. Thanks to its high salt concentration, the colatura keeps well even after opening, but to best preserve its aroma, it is recommended to store it in the refrigerator. It is normal for small deposits or salt crystals to form on the bottom of the bottle in cold temperatures: simply bring it back to room temperature before use.
 
 
 

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