Anchovy Colatura Delfino 1 Liter

Anchovy colatura is a sauce with very ancient origins, as it derives from "Garum", a condiment used by the ancient Romans to flavor dishes. However, it is only thanks to the Cistercian monks that the recipe has been passed down to the present day.
The production of this sauce is particularly complex especially due to the processing times. In fact, it takes several months before the amber liquid with its characteristic flavor can be bottled, and about thirty kilograms of anchovies are needed to produce just one liter.
The main ingredients are, of course, the anchovies, which are arranged, once they have been stripped of their heads and entrails, in alternating layers with the other essential element for making the colatura, salt.
But it is in the "terzigno", an oak or chestnut barrel where the true magic of this sauce happens. The anchovies and salt are subjected to pressure with the help of stones placed on top of the barrel lids and left to mature.
As time passes, the pressure from the weights brings the amber liquid to the surface, which can then be collected and bottled in large glass containers, where it will continue to mature for several months exposed to sunlight. The final step is the reinsertion of the liquid into the barrels containing the anchovies, and it is only at this point that it will be allowed to flow through special holes at the bottom of the barrels.
At this point, it can be definitively bottled, after being filtered, but we will have to wait another eighteen months before seasoning our dishes.

Features