Colatura - Garum
Colatura di Alici, also known as "garum":
It is a traditional Italian fish sauce that is made from anchovies. It is a specialty of the town of Cetara on the Amalfi Coast, in the Campania region of southern Italy. To make colatura, fresh anchovies are salted and packed tightly in wooden barrels, with a weight placed on top. Over time, the anchovies release their liquid, which is collected and filtered through layers of cheesecloth or a special strainer. The resulting liquid is then aged in wooden barrels for several months to develop its flavor and aroma.
Colatura is a clear amber liquid with a salty, umami flavor that is reminiscent of anchovies:
It is often used as a seasoning in pasta dishes, salads, and seafood recipes. A few drops can add a depth of flavor to sauces and dressings. Colatura is sometimes used as a condiment, served with bread or drizzled over grilled vegetables or meats.
Because colatura is made in small batches using traditional methods, it is a prized ingredient among Italian chefs and food enthusiasts. It is sometimes called "the ancestor of Worcestershire sauce" due to its similar flavor profile and use as a seasoning.
GARUM
One story about the origin of colatura dates back to ancient Rome, where a sauce called "garum" was a popular condiment made from fermented fish. The Roman empire was a significant producer of garum, and the sauce was exported to many parts of the Mediterranean.
According to legend, the town of Cetara on the Amalfi Coast was a significant producer of garum in ancient times. However, after the fall of the Roman Empire, the recipe for garum was lost, and the sauce production declined.
Centuries later, fishermen in Cetara rediscovered the recipe for garum by accident. One day, while cleaning their nets, they noticed that the water they used to rinse their anchovies had a strong, salty flavor. Intrigued, they collected the liquid and began experimenting with it, using it as a seasoning for their food.
Over time, the fishermen refined the sauce-making process, using only the best quality anchovies and traditional wooden barrels to age the liquid. The resulting sauce, which they called colatura di alici, became a local specialty and a source of pride for the people of Cetara.
Today, colatura is still made in small batches using traditional methods, and chefs and food enthusiasts worldwide highly prize it. It is a testament to the ingenuity and resourcefulness of the people of Cetara, who were able to revive an ancient recipe and create a culinary masterpiece that is still enjoyed today.
