Baku Kitchen! An independent reference of traditional food

Colatura di alici

Amber fermented anchovy liquid dripped over spaghetti with garlic and oil.

Italy Fermented & pickled One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Made in Cetara on the Amalfi coast from anchovies salted in chestnut barrels, a direct survival of Roman garum.

Frequently asked questions

What is Colatura di alici?

Colatura di alici is a fermented & pickled from Italy: amber fermented anchovy liquid dripped over spaghetti with garlic and oil. Made in Cetara on the Amalfi coast from anchovies salted in chestnut barrels, a direct survival of Roman garum.

Made with

fish

Cooked

fermentedcured

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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