Rizzoli Italian Anchovy Colatura, 100ml

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Description

Rizzoli Italian Anchovy Colatura is an amber anchovy essence from Parma’s famous anchovy house, Rizzoli Emanuelli, a family name in Italian anchovies for over 120 years. Think of colatura as Italy’s answer to fish sauce, but with its own Southern Italian roots. It is salty, savoury, and full of deep anchovy flavour, so you only need a few drops. 

  • Amber liquid made from anchovy juices
  • Intense salty, umami-rich seasoning
  • Made by Italian anchovy specialists Rizzoli
  • Use sparingly in pasta and dressings

This is the bottle to reach for when pasta tastes nearly right, but not quite finished. Stir a little into spaghetti with garlic, chilli, parsley, lemon zest, and olive oil. Do not salt the pasta water as much as usual; colatura brings plenty of salt with it.

It is also lovely whisked into vinaigrette, spooned over boiled potatoes, or used to sharpen grilled vegetables and fish. Keep it away from light and heat, and refrigerate once opened.

Meet the maker: Rizzoli

The Rizzoli family are master anchovy curers. The company has been passed down through five generations of the same family.

Perhaps surprisingly, they are based in Parma, the land-locked city more famous for its ham. However, Parma is also on the ancient salt road from the port of Genoa, and (in 1892) was the epicentre of Italy's tomato canning revolution. Founding brothers Luigi and Emilio Rizzoli spotted potential to combine the booming canning industry with the city's trade routes and launched what has become one of Italy's best-known anchovy brands.

The signature product was born in that first year: anchovies in spicy sauce. Rizzoli Emanuelli still describes the sauce as a secret family recipe.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: salted anchovy extract, salt.

Keep away from source of heat and direct sunlight. Refrigerate after opening and consume within 3 months.

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