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colatura

anchovy sauce— the descendant of ancient garum

v In ancient times, Romans used garum, or fish sauce, like Americans use ketchup. This anchovy sauce, a speciality of the fishing village of Cetara near Amalfi, is made by layering anchovies and sea salt in a barrel until December, when a hole is made in the bottom, drain out the amber liquid; the technique has passed down from father to son. Mixed with olive oil and garlic, colatura is a popular dressing on bruschette, pasta, salads and potatoes.

Colatura di alici di Cetara is in the Ark of Taste.

Text © Dana Facaros and Michael Pauls

Images by: gluttonforlife