IASA Colatura di Alici (Anchovy Extract), 100ml
Regular price
$22.00
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
IASA, a renowned Italian producer, is celebrated for its traditional seafood products, particularly its authentic Colatura di Alici, which captures the rich flavors of the Mediterranean.*
- INGREDIENTS: Anchovies, salt
- PROCESS: Colatura di Alici is crafted by layering freshly caught anchovies with sea salt in wooden barrels. Over a maturation period of approximately 9 to 12 months, the anchovies cure, releasing a rich, amber-hued liquid. This extract is then aged for an additional 3 to 4 years in oak barrels to develop its complex flavor before being filtered and bottled.
- TASTING NOTES: A deep brown elixir, rich with the flavors of the sea and anchovy essence, offering a potent umami profile that enhances a variety of dishes.
- USES: Colatura is a versatile ingredient that can be used with pasta, fish, meats, vegetables, and bruschette. It is important not to add any salt to the recipe and to add Colatura little by little until the desired flavor is obtained.
Regular price
$22.00
IASA, a renowned Italian producer, is celebrated for its traditional seafood products, particularly its authentic Colatura di Alici, which captures the rich flavors of the Mediterranean.*
- INGREDIENTS: Anchovies, salt
- PROCESS: Colatura di Alici is crafted by layering freshly caught anchovies with sea salt in wooden barrels. Over a maturation period of approximately 9 to 12 months, the anchovies cure, releasing a rich, amber-hued liquid. This extract is then aged for an additional 3 to 4 years in oak barrels to develop its complex flavor before being filtered and bottled.
- TASTING NOTES: A deep brown elixir, rich with the flavors of the sea and anchovy essence, offering a potent umami profile that enhances a variety of dishes.
- USES: Colatura is a versatile ingredient that can be used with pasta, fish, meats, vegetables, and bruschette. It is important not to add any salt to the recipe and to add Colatura little by little until the desired flavor is obtained.