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Quantity
1
Description
One of the treasured ingredients of the region of Naples is colatura di alici. The deep brown elixir is extracted during the anchovy curing process taking five months to produce. Rich with the flavors of the sea and the anchovy flavor, cola...
Reviews
3.0
3 ratings
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new to me
only used it once so far in place of the anchovy fillets i normally put in my scungilli. it was great but not sure it distinguished itself from the regular salted filets i have used up until now which have a bit more gravity and funk. just learning my way with it though, could be i just don't know how to use it yet.