Licosa Colatura di Alici received 1-Star at the 2024 Great Taste Awards.
Produced in the gulf of Salerno in Southern Italy using traditional methods, Licosa Colatura di Alici is crafted by fermenting locally fished anchovies in salt. This flavourful condiment is perfect for enhancing pasta sauces, as well as adding depth to fresh or boiled vegetables, salads, or seafood dishes.
Judges have highlighted: “A savoury, umami rich condiment. We found fermented fish flavour well balanced with the saltiness. We could imagine this being used in the kitchen in a number of different ways.” “There is no mistaking that this is an anchovy product – both the aroma and flavour are very strong and pungent. The colour is as expected for an anchovy derivative … An interesting product.”
