Spaghettoni Pasta di Gragnano
WE CHOSE IT BECAUSE
It lends itself to haute cuisine recipes but also to a quick spaghetti party among friends
|A gourmet ingredient for your recipes|
|With an intense, salty flavor|
|Made by ancient and fascinating methods|
Traditional Anchovies sauce “Colatura di Alici” is a nectar with a strong, salty flavor, dating back to ancient Roman times, a time when it was called Garum and was made from the innards of fish combined with salt, pepper and other spices. Today, colatura di alici is a delicious ingredient used, even by starred chefs, to give that bold savory note to fish recipes.
To obtain one liter of “Colatura di Alici” may require up to 30 kg of fresh anchovies, which at the end of the process are considered “exhausted” and therefore discarded. For this reason, “Colatura” is considered a real liquid gold.
The anchovies, after being placed for 24 hours in salt, are placed in large wooden barrels and covered with salt. Weights are placed on the lid, which through the action of gravity and time, press the anchovies, leading them to release their amber liquid nectar. The “Colatura” is left under the sun in large containers for about 5 months, and only after being “poured” drop by drop into the special glass containers is it ready to delight its admirers.
For the “Colatura di Alici” Fish Different uses only anchovies caught in the Mediterranean Sea by Italian fishermen using sustainable fishing methods. The eye and experience of the master salters, as well as the curing methods, make all the difference in the goodness of the final result.
“Colatura” is brought out to the fullest when used to toss pasta in a pan; you can also try it raw on roasted fish, stockfish, or you can add it to the batter of fish balls and vegetables to give it an extra kick!
INGREDIENTS: Salted anchovy extract
Would you be willing, to save a small amount of money, to compromise your health and the pleasure that properly made food brings you? Here, the benefits of good Italian food, the fruit of the expert hands of true artisans of the table, are these.
Over the years the raw material has lost its soul and food has become something to be swallowed without too much attention. Therefore, the time has come for us to take back the pleasure of being at the table and to start taking care of our bodies again, not only in appearance but also through what we ingest. Making food our medicine is possible, but only if we know the exact origin of the raw material and the processing methods: we at Gustatium have thought about this for you, selecting the best small Italian producers and making them available to you on our website.
We receive your order, prepare it and ship it in 24/36 hours.
We are aware that excellent products need excellent packaging and at the same time we cannot risk damaging in any way the precious Italian culinary jewels: for this reason our warehouse is equipped with temperature and lighting ideal for food preservation and the most delicate ones (cheeses, cold cuts and craft beers) are stored inside cold rooms. During shipping, on the other hand, each product is protected with the packaging most appropriate to its characteristics.
Cheeses and cured meats, which despite being aged require special care, travel accompanied by a special slow-release gel ice inside isothermal bags: in this way freshness is preserved until the goods arrive at your home.
For our craft beers, which are unpasteurized and therefore more sensitive to high temperatures than normal, we use special isothermal bubble wrap, which can ensure that the accumulated cold is maintained for the shipping time while protecting the bottles from shocks.
To secure the precious bottles of Italian wine, we have equipped ourselves with special inflatable bags, designed solely for the purpose of immobilizing and protecting this product inside the box.
For jars containing a thousand Italian goodnesses, we use special protective bubble wrap liners.
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