Colatura di Alici

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Spaghetti with Colatura di Alici Spaghetti di Gragnano e colatura di alici.jpg
Spaghetti with Colatura di Alici

Colatura di alici is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. From Italian to English, the name translates to "anchovy drippings". [1] The sauce is a transparent, amber-colored liquid, produced by fermenting anchovies in brine. The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22 (Feast of Mary Magdalene).

Italy republic in Southern Europe

Italy, officially the Italian Republic, is a European country consisting of a peninsula delimited by the Italian Alps and surrounded by several islands. Located in the middle of the Mediterranean sea and traversed along its length by the Apennines, Italy has a largely temperate seasonal climate. The country covers an area of 301,340 km2 (116,350 sq mi) and shares open land borders with France, Slovenia, Austria, Switzerland and the enclaved microstates of Vatican City and San Marino. Italy has a territorial exclave in Switzerland (Campione) and a maritime exclave in the Tunisian Sea (Lampedusa). With around 60 million inhabitants, Italy is the fourth-most populous member state of the European Union.

Fish sauce A condiment made from fish coated in salt and fermented

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Burma, Cambodia, China, Indonesia, Laos, Malaysia, Philippines, Taiwan, Thailand, and Vietnam.

Anchovy family of fishes

An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water and some in South America are restricted to fresh water.

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History

The origins of colatura di alici date back to ancient Rome, where a similar sauce known as garum was widely used as a condiment. The recipe for garum was recovered by a group of Medieval monks, who would brine anchovies in wooden barrels every August, allowing the brine to drip away through the cracks of the barrels over the course of the process. Eventually the process spread across the region and was perfected by using wool sheets to filter the brine. One common way this fish sauce has been used is in a dish called Spaghetti alla Colatura di Alici, which includes small amounts of the fish sauce with spaghetti, garlic, and olive oil. [1]

Ancient Rome History of Rome from the 8th-century BC to the 5th-century

In historiography, ancient Rome is Roman civilization from the founding of the Italian city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD, encompassing the Roman Kingdom, Roman Republic and Roman Empire until the fall of the western empire. The civilization began as an Italic settlement in the Italian Peninsula, conventionally founded in 753 BC, that grew into the city of Rome and which subsequently gave its name to the empire over which it ruled and to the widespread civilisation the empire developed. The Roman Empire expanded to become one of the largest empires in the ancient world, though still ruled from the city, with an estimated 50 to 90 million inhabitants ) and covering 5.0 million square kilometres at its height in AD 117.

Garum Fermented fish sauce used as a condiment

Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, Carthage and later Byzantium.

Middle Ages Period of European history from the 5th to the 15th century

In the history of Europe, the Middle Ages lasted from the 5th to the 15th century. It began with the fall of the Western Roman Empire and merged into the Renaissance and the Age of Discovery. The Middle Ages is the middle period of the three traditional divisions of Western history: classical antiquity, the medieval period, and the modern period. The medieval period is itself subdivided into the Early, High, and Late Middle Ages.

See also

Myeolchi-jeot Korean salted and fermented anchovies

Myeolchi-jeot (멸치젓) or salted anchovies is a variety of jeotgal, made by salting and fermenting anchovies. Along with saeu-jeot, it is one of the most commonly consumed jeotgal in Korean cuisine. In mainland Korea, myeolchi-jeot is primarily used to make kimchi, while in Jeju Island, meljeot is also used as a dipping sauce. The Chuja Islands, located between South Jeolla and Jeju, are famous for producing the highest quality myeolchi-jeot.

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Worcestershire sauce sauce

Worcestershire sauce is a fermented liquid condiment created in the city of Worcester in Worcestershire, England, in the first half of the 19th century. The creators were the chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. Worcestershire sauce has been considered a generic term since 1876, when the English High Court of Justice ruled that Lea & Perrins did not own the trademark to "Worcestershire".

Fish paste Paste made of fish meat

Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish which has been physically broken down by pounding, grinding, pressing, mincing, blending, and/or sieving, until it reaches the consistency of paste. The term can be applied also to shellfish pastes, such as shrimp paste or crab paste.

Bagoong

Bagoóng is a Philippine condiment partially or completely made of either fermented fish or krill with salt. The fermentation process also produces fish sauce known as patís.

Philippine condiments

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Bagoong monamon Philppine food ingredient made by fermenting salted anchovies

Bagoong monamon, bagoong monamon-dilis, or simply bagoong and bugguong munamon in Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies which is not designed, nor customarily used for immediate consumption since it is completely raw.

Bagoong terong common ingredient used in the Philippines and particularly in Northern Ilocano cuisine

Bagoong Terong or bagoong, and bugguong in the Ilocano language, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by salting and fermenting the bonnet mouth fish. This bagoong is coarser than Bagoong Monamon, and contains fragments of the salted and fermented fish ; they are similar in flavor. The odor is distinct and unique. Those who are unfamiliar with this condiment may find the smell repulsive. Bagoong is an essential ingredient in many curries and sauces. Fish sauce, common throughout Southeast Asian cuisine, is a by-product of the bagoong process. Known in the Philippines as patis, it is distinguished as the clear refined layer floating on the thicker bagoong. Patis and bagoong can be interchanged in recipes, depending on personal taste and preference.

Neapolitan cuisine Form of Italian Cooking

Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.

Marinara sauce tomato sauce with herbs

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Murrī or almorí was a condiment made of fermented barley or fish used in medieval Byzantine and Arab cuisine.

Surströmming A lightly-salted fermented Baltic Sea herring

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Phu Quoc fish sauce is a variety of fish sauce produced on Phu Quoc island in southwest Vietnam. Since 2001, the Industrial Property Department of the government of Vietnam has the name "Phu Quoc Fish Sauce" as a trademark, and only registered manufacturers are allowed to use the name in Vietnam. Such protection, however, does not extend worldwide. In 2012, Phu Quoc fish sauce was granted a European Union Protected Designation of Origin (PDO) status.

Anchovies as food preserved fish

Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length, and the body shape is variable, with more slender fish in northern populations.

Anchovy paste A food product based on anchovies

Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass-produced product. It has been used for centuries to provide flavor to foods and as a source of nutrients, and it is a part of the cuisines of Great Britain, Italy, the Philippines and Vietnam. It is a major export product of Morocco.

References

  1. 1 2 Joannides, Dino; Kirkham, Kris; Koska, Anna (2014). Semplice: real Italian food : ingredients & recipes. ISBN   9781848094208.
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