COLATURA DI ALICI, CAMPANIA’S FAMOUS FISH SAUCE by greatitalianchefs.com

Though many of us appreciate how game-changing anchovies can be in cooking, we still have much to learn from the Italians. We usually use the sharp, salty little things to add a salty punch to pizzas and pasta sauces, but in the Mediterranean they become an essential aspect of all Italian cooking, providing bags of deep, umami richness to all sorts of dishes, as well as a good helping of healthy omega-3 fatty acids.

 

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