A staple in Italian gastronomy, anchovy colatura is a liquid obtained from the maturation and seasoning process of anchovies pressed in salt, an ancient procedure handed down from father to son by the fishermen of Cetara.
The anchovies are placed in an oak wood container covered with a wooden disc and weighed down with sea stones. As the anchovies are pressed and ripened, colatura, a clear, amber liquid, with a strong, full-bodied flavor, emerges on the surface.
How to use it: The typical dish is spaghetti with anchovy sauce, a simple and quick dish to prepare. It is also used instead of salt to flavor fresh or boiled vegetables (potatoes, endive, broccoli, etc.) and some fish dishes. Today, colatura is a real flavor enhancer, a condiment used above all in haute cuisine.