For A Less Fishy Fish Sauce, Try The Italian Version

Italy's colatura di alici offers elegant sea-like savoriness

The renowned colatura di alici originates from Cetara, a charming village along the stunning Amalfi Coast. Its artisanal production enhances its flavor profile; the sauce is crafted through a meticulous process using only salt and anchovies. Fishing boats set out from the village for just one month each year, in accordance with European Union regulations. The freshly caught anchovies are then layered in small wooden barrels, typically made from high-quality materials like chestnut, along with generous amounts of sea salt. After approximately three years, the liquid is filtered and bottled.

This labor-intensive method results in a premium product, which is why it is usually sold in small 100-milliliter bottles. Instead of using colatura di alici like the foundational fish sauce common in Southeast Asian cuisine, which is often used in larger quantities, consider it as a finishing touch. Just a tablespoon can elevate simple pasta dishes like aglio e olio. It can also enhance salad dressings or be drizzled over roasted vegetables. Even hearty proteins like steak or pork roast can benefit from this sauce. If you’re seeking the delightful umami of fish sauce without its intensity, colatura di alici is the perfect choice.