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Talatta,the name the ancient Greeks gave the sea, is a third generation family-runcompany based in Sciacca, Sicily, and are known for their attention to detail.
This Italianfish sauce is produced by fermenting anchovies in brine and has an‘umami-rich’, complex flavour. Use traditionally to make ‘Spaghetti allaColatura di Alici’ - tossing cooked spaghetti with a small amount of the fishsauce, garlic, and olive oil or as a seasoning for seafood-based soups orceviche.
Colaturais rich with the flavors of the sea and of high-quality anchovies. It is anumami powerhouse and one of our secret weapon ingredients—a few drops have theability to completely transform a dish. Colatura is a versatile ingredient andit can be used with pasta, fish, meats, vegetables and bruschette. We suggestadding Colatura little by little until the desired flavor is obtained.
Details
Product Name | Colatura di Alici (Anchovy Extrat) |
Capacity | 180g |
Country of origin | Italy |
Ingredient | Anchovy, Salt, Water |
Brand | Talatta |
Allergen Guide | Contains fish |
Storage conditions | Store in cool place. |
Related recipesURL
(Click to read)
1. Risotto with Anchovy and Ginger
2. Spaghetti with anchovy sauce, walnut pesto and friedscabbardfish
3. Farm Greens Salad with Shaved Fennel, Parmesan andMelted-Leek Vinaigrette