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Anchovies; 'Colatura di Alici'

A way of salt-curing anchovies, closely related to the garum of ancient Rome.

During curing, the fish are aged in the sun, then strained and bottled. A delicious, but expensive product, for special occasions, such as dressing pasta on Christmas Eve. For suppliers see our Mail Order Section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.

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colatura di alici
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