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Colatura di Alici Anchovy Extract Small

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$15.00 8.4 fl oz (250ml)

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Colatura di Alici Anchovy

The Colatura di Alici Anchovy is a basis of anchovies extract that is made to mature in a saturated solution of salt and water and which is obtained by natural dripping. It appears as a transparent liquid sauce with an amber color. It is a traditional agri-food product from Campania, typical of the small fishing village of Cetara , on the Amalfi Coast.


The anchovy sauce comes from the Roman tradition of Garum , a very tasty sauce of fish entrails that is used to season dishes. These fish were then left in the sun for about a month to become a sauce with such an intense flavor to cover many other flavors, and then used to replace salt or to season recipes and foods.


Anchovy pouring is ready from the beginning of December : from anchovy fishing to the finished product, it passes through different passages, such as storage in salt, a first pouring and filtering through special linen sheets.


Nutritional properties of Anchovy Colatura


Anchovy Colatura is a condiment that does not have a real framework in the VII fundamental food groups. It contains mainly water, sea salt and fluids from anchovy meat.

The anchovy sauce does not have a considerable energy supply. Nevertheless, the food caloric density seems very different from a ' label side (100 kcal / 100 g to 200 kcal / 100 g of edible portion). The differences in energy terms are even 100%.


The osmotic power of salt has the sole effect of extracting water and certain minerals from the tissues of fish. Amino acids and vitamins, which have larger dimensions, do not pass passively to the membranes thus remaining inside the cells.

Furthermore, lipids are not soluble in water but fatty acids and solvents. They are not present in anchovy colatura that is why they are not distributed effectively in the surrounding liquid.

Although limited, however, a certain degree of cellular rupture occurs due to the processing of the fish. The evisceration, decapitation, pressing determines a limited distribution of the cytoplasmic content. For these reasons, the anchoring of anchovies contains only traces of amino acids, fatty acids, cholesterol, and vitamins, both water-soluble and fat-soluble. Glucides, as well as lactose - fiber and gluten, are completely absent.

Some argue that the casting of anchovies has an excellent lipid profile. However, it must be considered that, if it is true that these bluefish contain more unsaturated chains than saturated ones, it is equally true that their concentration in the dripping of anchovies is so low as to be irrelevant. Moreover, given that polyunsaturated fatty acids are sensitive to oxidation, light, and heat, it is conceivable that the percentage of intact omega-3 chains - fatty acids beneficial to the body - is very limited in the dripping of anchovies.

The anchovy sauce is rich in sodium, coming from brine based on sea salt. Due to the osmotic effect, concentration gradient and cellular breakdown mentioned above, it is logical to deduce that in the anchovy sauce is also a modest amount of potassium, magnesium, calcium, iron, iodine and other minerals. Once again, however, their quantity is not considerable.

The anchovy straining could instead contain histamine, formed during the seasoning of the anchovies and the surrounding liquid. The number of purines, abundant in anchovies, should be contained in the pouring.

Colatura of anchovies in the diet

Anchovy colatura is a food that does not lend itself to all nutritional regimes. While not having contraindications for the diet of overweight and obesity - as long as it is used as a condiment, that is in quantities of 5-10 g at a time - it is instead not recommended in a series of both metabolic and digestive disorders.

The anchoring of anchovies, due to the high concentration of sodium, must be avoided in the preventive and therapeutic nutritional therapy towards the primary sodium-sensitive arterial hypertension. It should be emphasized, however, that the amount of anchovy pouring per serving, even considering the low frequency of consumption, is so low that it has a relatively low impact on the sodium balance in the diet.

For a person who scrupulously respects the doctor's instructions - DASH diet - it would, therefore, be sufficient, to balance the sodium concentration in the diet, to insert the anchovy sauce in a menu without salty foods. The high concentration of sodium can also harm the stomach. Having a particularly osmotic and dehydrating effect, anchovy straining can irritate the mucosa worsening conditions such as gastritis and peptic ulcer.

Let us not forget that a diet rich in salt is associated, statistically, with greater probabilities of overweight, metabolic pathologies of various kinds, relative complications, serious diseases of the stomach and intestines.

Leaking is logical to be avoided in the event of an allergy to anchovies. Moreover, due to the probable presence of histamine, it is advisable not to include it in the diet menu against the relative food intolerance.


Anchovy strain has no contraindications for celiac disease and lactose intolerance. Although, unlike the anchovies themselves, the pouring should not contain high percentages of purines, in case of hyperuricemia it is, however, good practice to avoid or limit their consumption.

The anchovy sauce is to be avoided in the case of a vegetarian and vegan diet. The frequency of consumption of anchovy sauce is sporadic, one-off, while the average portion corresponds to 5-10 g (about 5-20 kcal).

Pouring anchovies in the kitchen

Anchovy sauce is a very savory and tasty ingredient; in the kitchen, it takes on the role of condiment. It has the typical characteristics of bluefish and for this reason, it is often used to enrich seafood dishes or simple recipes - as is done with bottarga.

How to use anchovy sauce

The anchovy sauce goes perfectly with extra virgin olive oil, tomatoes, olives, capers, chili, garlic, oregano, and other spices.

Being a very tasty and salty sauce, it is recommended to use anchovy sauce without adding salt to the cooking water or additional seasonings to the dishes. It goes well with spaghetti or linguine, but it is very good to use even on boiled potatoes or vegetables, adding it with a teaspoon. It is perfect to get genuine snacks with a very intense and tasty flavor.


Recommended recipe

Pasta with garlic, oil, chili and anchovy sauce, a dish that in Cetara is prepared as usual on Christmas Eve. Cook the pasta in unsalted water. Meanwhile prepare chopped parsley, garlic and chili pepper, add eight tablespoons of extra virgin olive oil and four tablespoons of anchovy sauce. Add the pasta, mix well and serve raw.

Colatura di Alici Anchovy Extract from Cetara, where the Colatura is made, is well-known among the greatest chefs all over the world. We tried this tasty condiment with simple farro and anchovy soup. This is how the "Colatura" of anchovies was born: it is said that the monks had the idea of making a condiment with the liquid straining down from the barrels to Saison their simple and poor dishes, similar to the old roman fish sauce called "garum".

Suggestion: You may use it as a seasoning to almost anything: cooked vegetables, peas and beans soup, cereal soups and all kinds of pasta, but be careful, the cooking water should not be salted at all.

8.4 fluid ounce (250 milliliters)

Ingredients: Extract of salted anchovies, salt

Packaging: Glass Jar

Region: Campania

Product of Italy


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Colatura di Alici Anchovy Extract Small