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  • IASA Anchovy Syrup Colatura di Alici di Cetara 100ml
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IASA Anchovy Syrup Colatura di Alici di Cetara 100ml

by IASA

Price: $22.25 + $8.63 shipping
Only 7 left in stock.
Ships from and sold by Olio2go.
  • One of the most treasured ingredients in Campania and in many places around the world is colatura di alici or anchovy syrup
  • Pure anchovy and sea salt bottled in a beautiful glass flask with a wooden stopper
  • The deep brown elixir that is extracted during the anchovy curing process takes twelve months to produce
  • Slow Food International considers this spectacular liquid an ancient ingredient (from old roman people GARUM)
  • Imported from Cetera Salerno - Italy - absolutely no additives or preservatives
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Frequently Bought Together

IASA Anchovy Syrup Colatura di Alici di Cetara 100ml + Fennel Pollen (0.5 oz.)
Price for both: $35.09

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Product Description

One of the most treasured ingredients in Campania is colatura di alici or anchovy syrup. IASA (ittica Alimentare Salerno), located in Cetara, south of Naples, uses only premium anchovies caught in the Mediterranean for their colatura. The deep brown elixir that is extracted during the anchovy curing process takes five months to produce.

Product Details

  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • ASIN: B00126WGIK
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #44,133 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Reviews

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By M. Chrislu on January 22, 2012
Verified Purchase
this is the most flavor enhancing item you can use with a tomato. I now travel with the bottle so I am never without it. Rich, deep oaky anchovy flavor that just pops the taste buds.
Thanks Amazon for bringing this to me
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6 of 6 people found the following review helpful By M. Hancock on September 28, 2012
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This is the closest thing to garum a person can buy! Garum is a prepared sauce/extract the ancient Romans added to almost EVERYTHING. This extract is very high in glutamic acid, which heavily excites our umami taste buds. It has a strong sort of fish SMELL but not TASTE. It is slightly salty with a savory finish. I have used this to make salad dressing, in meatloaf, in soups both cream and broth and in marinades. It has a very mellow taste itself but brings out the flavours in everything else.

If you salt your cooking, try using a little bit of this instead of salt, you will be pleasantly surprised and satisfied!
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4 of 4 people found the following review helpful By erewin on November 22, 2012
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A few drops of Colatura di Alici in a stew, meat dish or pasta sauce is pure alchemy. Upgrades the rich beefy flavor in an unbelievable way. Couldn't cook now without it now. Thanks you Chris Kimball on America's Test Kitchen for his research on glutamates.
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2 of 2 people found the following review helpful By Bob on February 9, 2014
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The secret to using this is to remember "less is more." Start off with a little, and add more to your dish if it needs it. This anchovy essence doesn't add flavor, but makes natural flavors EXPLODE. I tried it on a simple pasta with butter, olive oil, garlic, capers, and fresh parmesan & romano. The difference with the addition of Colatura is "bursting with flavor." Expensive, yes, but a little goes a long way.
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1 of 1 people found the following review helpful By Julia A. Lichty on January 19, 2014
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I used this for some classic Italian Christmas seafood dishes, and it lent a salty, pleasantly fishy flavor that we'd been having a hard time re-creating with just canned anchovies and olive oil. The smell is very strong, and a standalone taste is intense, but used sparingly in recipes, it really takes things to the next level.
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