only used it once so far in place of the anchovy fillets i normally put in my scungilli. it was great but not sure it distinguished itself from the regular salted filets i have used up until now which have a bit more gravity and funk. just learning my way with it though, could be i just don't know how to use it yet.
Colatura di Alici from IASA
Discovered this tasty meat flavor enhancer sauce the very first time I shopped at Market Hall and it is the bomb! Just a drop or two on finished meats really adds such depth of flavor. Try it! Don't be afraid of the anchovies, there not visible. Haha.
An essential ingredient when making pasta with clam sauce or (if you are well heeled) bottarga. A drop or two will take your Bloody Mary to the next level! The colatura is so intense that a small bottle will last for months.
Initially I thought of this as a specialized product but then realized, it's salty, it's umami, its a flavor enhancer. Use this instead of soy sauce, to create 'vegetarian' beef broth, to enhance soups, stews, braises, sauces. It's a super versatile product.