How Colatura di Alici Is Made
HTML-код
- Опубликовано: 25 ноя 2022
- Colatura di Alici is a popular fish sauce on Italy's Amalfi coast. The making of process is extremely smelly. Does the taste justify the hassle? We held our breath and checked it out.
#fishsauce #amalficoast #colatura #italyfood #food #naples
------------------------------------------------------------------------------------
Subscribe to DW Food:
bit.ly/DWFood_Sub
DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture. 
Развлечения
I wasn’t reading the subtitles because I’m Italian, but my eye was attracted by the neighbor telling him to shower and no, it’s a big mistake ahahahah! It was his nephew that told him to shower.
2:11 wrong translation by the way. It's not the neighbor that says "take a shower before we do anything" to him but it's his grandson that tells him "granpa, take a shower before we play". Thank you for this nice service!
I haven’t found colatura where I live, so I can’t compare it to Asian fish sauce directly. But what I can say is that, even if it’s not exactly the same, a good Thai or Vietnamese fish sauce, garlic, and olive oil is _incredibly_ delicious on pasta (or on fresh tomatoes as salad). Add chili if you want. (Fresh or dry, tastes quite different but both delicious.) I make it all the time!
It's very much similar method. We also use anchovies in Vietnam, a bit smaller in size. It's aged with salt in wood barrel for 1 to 2 years
Problem is that Garum was made with the *_fermented_* fish intestines and not whole fish. They (the factories and their outdoor fish pits in which the above mentioned piscatoreal eviscera were placed ) were so odiferous that they had to be a certain distance from their town's limits. Plain old anchovies do *not* equal Garum. Just saying...
They're in containers for 3 years. They definitely ferment. Romans used amphora which definitely makes a difference, as well as the herbs and all the guts.
Colatura descends from Garum. Do we want to define it as its evolution or its variant?
That fisherman @1:45 is an absolute UNIT. My god
B A G O O N G!
Hello, welcome. It's my first time in Korea. I'm the staff.
I'm leaving a comment because I want to reveal the source of this video and use it as a data screen. I'll be waiting for your reply. Thank you.
Anyone knows how this compares to a good Vietnamese fish sauce like Red Boat, that is also just ansjovis and salt?
I’d like to know too as I love Vietnamese fish sauce. The best one is a beautiful amber color.
I think sweetness is the biggest difference. I haven’t tried Vietnamese fish sauce but compared to the common Squid brand (which is also based on anchovies) I think collatura di alici is a bit of a cleaner taste with a stronger fish aroma and a very salty and somewhat bitter profile, while Asian fish sauces that I have tried have a more rounded and funky aroma/taste and sweetness in comparison and perhaps more of an umami punch. I love them both though 😋
@@alexny1173 squid fish sauce is Thai trash
This is comparable to fish sauce from Phú Quốc, but you're paying an extra premium. The best brands from Phú Quốc (look for the name on the label) are made in the exact same way, only anchovies and salt. Because of the region differences between anchovies from the Mediterranean vs South East Asia there might be very very subtle taste differences but you can hardly tell. For the highest quality fish sauce, make sure the ingredients only list anchovy and salt.
@@alexny1173 I agree. Collatura di alici does not have that funky/sweet flavor and as you say, I do like both as well. Where I use one, I wouldn't use the other to replace it, either way. To me, they're too different in their subtleties and may lose their flavor in the wrong application.
that was literally like $50 worth of saffron on the spagetti
A sublime dish from a waste product. The colatura must be cooked cold, with garlic and oil...
Does it taste like Asian Fish Sauce
And I thought fish sauce is an Asian thing
We're just out here educating ;)
PATIS
Poor Asians got robbed
Robbed by whom? Colatura has been produced in Cetara for centuries and centuries. In the video it is explained: colatura is the heir of the Roman Garum. 20 centuries ago there was Rome, its empire and the Garum. In Vietnam they do the same thing? Well, they had the same intuition. But it is unthinkable and historically false that the Romans robbed or copied the Vietnamese. How could they?