Colatura of Anchovies

Garum as it was called by the ancient Greeks the colatura di alici of the Mediterranean. The Greeks transported large quantities of garum in the Mediterranean in their colonies up to the coasts of what is now Italy. The Mediterranean tradition tells of the use of anchovy colatura with its strong smell and taste as an aroma to flavour particular first courses such as spaghettoni of ancient wheat with anchovies and dried tomatoes, gourmet pizzas with a taste of the sea, second courses or mixed salads. The product is packaged in a 100 ml bottle.

Ingredients: Mediterranean anchovies colatura obtained from anchovies and sea salt.