IASA Anchovy Syrup Colatura di Alici di Cetara 100ml

We stopped buying dinners from our BEST local Italian restaurant. Why? Because the red sauce used on most of their Italian dishes could not compare to my homemade Marinara Sauce which of course I add IASM along with some other umami seasonings I love, like Red Boat salt. and Shiitake Powder. I appreciate all the other reviews and the mention of all the different dishes this amazing seasoning elevates to an even better flavor. I am never without IASM and now will start using it in more of my recipes. Thanks to all the reviews. Love reading what everyone is using this amazing product in and for...:) I did enjoy getting it in the cute little bottle ...but will sadly just toss this current bottle when it is empty. Too bad they changed the bottle. It would be nice if the picture was changed and then we would not be surprised and disappointed by not receiving what we thought we were getting. But the product is still wonderful.

During the days of the Roman Empire, there was a fish sauce called Garum that Romans were wild about. This Colatura di Alici di Cetara is the direct descendant of that heady stuff. The coastal region around Naples is the heart of this incredible heirloom syrup.To make Colatura, Mediterranean anchovies are slow cured in salt. The liquid that is produced as a result is carefully collected over a period of many months. Finally, it is aged in oak barrels for several years before being filtered and bottled. The process is exacting, and must be so to earn the approval of the age old guild that oversees such things - Fundamentally the same rigid controls that govern the production of Parmigiano-Reggiano cheese, or balsamic vinegar from Modeno. In Cetara, where this syrup is produced, families hand the business from generation to generation with great reverence.Adding a bit of this stuff to butter, lemon, capers, and a shake of hot chile flake makes an incredible pasta sauce. A dash or two in home made Caesar dressing brings a whole new level of delicious to light. You can use this syrup anywhere that calls for anchovy paste, or nuoc cham - You'll get the umami you're after with a surprising degree of elegance.

If you've ever read a recipe from Ancient Rome, whether actually ancient or updated by a modern culinary artist, you will probably find an ingredient called "liquamen" or "garam." You'll hear horrible descriptions of is as "fermented anchovies," or some other putridity, which this stuff actually *is*. Don't let that deter you! The actual flavor is mild! Maybe a teensy-tiny bit aquatic, but I swear, there is something magic in this stuff! It encapulates the idea of a universal flavor enhancer that the Japanese call "umami." Like salt, anything "umami" imparts not its own flavor, but it enhances the food's own flavor. It is not strong. It is not fishy. But drizzle it on fish, beef, pork, roasted anything, whatever was in the room before I got there...? It's etherial! Best not to try it that way. Do so slowly. The drink will make most anyone most handy.

A bit pricy, but I was curious about the taste of ancient Roman foods. Several sources told me that this was a close approximation of garum, the universal seasoning of ancient Rome. Have used it in several dishes (somewhat sparingly, as my wife is a bit timid) and it imparts an interesting, briny quality. Worth the gamble!

While it is a good anchovy paste and I will use it myself I wanted the pretty bottle for a gift so the one for for deceptive picture not taste. I would have bought my normal version if I just wanted it for myself.

I add one teaspoon. You don't need much. I only use it in my red sauce. Nice, real nice!

This certainly brings the umami to food, but I'll have to politely disagree that this sauce doesn't have too much salt. In dashes, it will be great, but for the money I'd rather go with a $3 bottle of Thai fish sauce for essentially the same effect on food. I had hoped it would be different based on another review, but there's really not a substantial difference to my palate from fish sauce. I've tried a number of Filipino and Thai fish sauces and would defer to one of those that I can buy locally and far more cheaply than this anchovy syrup. I use 3 Crabs brand of fish sauce or even Red Boat (as more of a premium) and will just sub them in for my taste.

I bought this to use when I ran out of anchovy paste and I fell in love with it. I use this on my avocado toast on pasta and pizza. A little goes a long way. The flavor is concentrated and delicious. I will continue to buy this product again and again.