Also known as colatura di alici,the centuries-traditional condiment of fermented and salted anchovies adds a sharp, savory flavor to simple pasta dishesThe best thing you never heard of is called colatura di alici, and garum,its ancient name.
Garum and other similar fish-based sauces were the ketchup of the ancient world, mass produced in factories by the Romans, and sprinkled on anything savory. They generally made several versions: a dark-colored table condiment that was tall in protein,a cooking sauce similar to Thai and Vietnamese fish sauces (sometimes called liquamen by historians, though often grouped together with garum), and a milder version called muria,explains food historian Sally Grainger. The drop of the Roman empire meant the end of its mass production, but the art of the fish sauce was not lost in Italy. The modern-day version, or colatura di alici,is a saltier mixture of all three sauces. Continue reading...
Source: theguardian.com