Bottarga of Mullet
  • Bottarga of Mullet

Anchovy Sauce

Disponibile
€12.50
Prezzo Finito

Bottle 100 ml

Coming from
Italy
Package
Bottle
Nr. pieces
100 ml
Price
per pack
Quantity

The anchovy sauce is a transparent amber-colored liquid that is produced by a conventional process of maturation of the anchovies in a saturated solution of salt and water . The anchovies are used fished near the Amalfi Coast in the period from March 25 , which is the feast of the Annunciation , until 22 July, the day of St. Mary Magdalene .

The origins of this food product dating back to the Romans , who produced a sauce very similar to today's casting , called garum . The recipe was then recovered somewhat in the Middle Ages by the monastic groups present in Amalfi , which in August used to store salted anchovies in wooden barrels with staves low-cut and placed between two beams, said mbuosti ; under the action of the salt , anchovies lost fluids seeping through the cracks of the barrels . The process then spread among the population of the coast, that perfected with the use of caps wool to filter the brine.
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Data sheet

Coming from
Italy
Package
Bottle
Nr. pieces
100 ml
Price
per pack
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