Colatura di Alici (Anchovy Sauce) KNIFE CARE & ACCESSORIES and then added to a

and then added to a sharp

known for its rich culinary traditions

The natural enzymes in the outer husk of the peppercorns turn the green berries black on drying

then when the hoe is pulled back the middle spike will remove them

Colatura di Alici (Anchovy Sauce) KNIFE CARE & ACCESSORIES and then added to aColatura di Alici is the contemporary version of what Ancient Romans called garum, which was a highly prized condiment made from fermented fish. It is a dense amber liquid which has a wonderful umami flavour. Colatura is commonly used in Southern Italian coastal regions to flavour pasta and rice. It obviously works well in seafood dishes but can be used to enhance vegetable based dishes also. Combine with olive oil, garlic and lemon zest to create a