COLATURA, ORIGINALLY FROM THE AMALFI COAST Anchovies are salted and cured to make the flavour-enhancing sauce colatura di alici. The combination of pressure and salt causes the fish to dehydrate and slowly ferment. Colatura came from Cetara, a small fishing village. Popular thanks to a combination of the Slow Food movement, Michelin-starred chefs using the artisanal product, and even appearances on culinary shows like MasterChef. Discover colatura di alici, Italy’s fish sauce adding zing to dishes worldwide | SCMP
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