anchovy colatura 100 g
This specialty is obtained from anchovies caught in the Mediterranean sea. During the pressing and maturation of the anchovies in salt, the liquid that comes on the surface is progressively extracted and subjected to a natural concentration process. The final result is a product with an amber color and a strong, full-bodied flavor that preserves the aroma of the raw material, salted anchovies. The colatura is generally used as a sauce to accompany other dishes. The typical and most renowned dish is spaghetti with garlic, oil and chilli pepper, flavored with the anchovy sauce, but it goes perfectly with all seafood dishes. Avoid adding salt.
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Garlic, mint, carrots, chilli peppers, capers, oregano and celery are added on request together with Agrestis extra virgin olive oil.
The "Nero d'Avola Eloro Fontanelle" wine is certainly one of the most important wines produced by the Curto company. The Curto company is located in one of the most beautiful wine areas in the province of Ragusa and in the Sicily region in general.