Description:

One of the unique ingredients in Neapolitan cooking is colatura di alici. The deep brown elixir is extracted during the anchovy curing process, and takes 5 months to produce. Rich with the flavors of the sea, colatura dates back to ancient Rome. Rarely seen in the United States, IASA has now made this spectacular syrup available for the American chef!

Features:

• One of the treasures of the Neapolitan region
• The elixir is extracted during the anchovy curing process, and takes 5 months to produce.
• A must for classic Italian Pasta dishes, like Puttanesca.
• Slow Food International considers this spectacular liquid an ancient ingredient.
• Imported from Cetera Naples - Italy - absolutely no additives or preservatives.