Description
One of the most treasured ingredients in Campania and in many places around the world is colatura di alici or anchovy syrup
Pure anchovy and sea salt bottled in a beautiful glass flask with a wooden stopper
The deep brown elixir that is extracted during the anchovy curing process takes twelve months to produce
Slow Food International considers this spectacular liquid an ancient ingredient (from old roman people GARUM)
Imported from Cetera Salerno – Italy – absolutely no additives or preservatives
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