Colatura is the liquid obtained by aging the anchovies in a controlled environment for 9 to 12 months. It is aged in oak wood barrels for three to four years and then it is filtered and bottled.
Colatura is a versatile ingredient and it can be used with pasta, fish, meats, vegetables and bruschetta. It is important not to add any salt to the recipe and we suggest adding it little by little until the desired flavor is obtained.
