100 ml

Description Colatura di Alici

Colatura di Alici is an Italian fish sauce made from anchovies. The very intense and aromatic sauce is the result of the careful ripening and pressing of the salted anchovies.

This Italian fish sauce was developed based on the ancient Roman fish sauce "Garum". The ancient Romans used the noble liquid from salted and pressed sardines as a universal seasoning for all their dishes.

The origins of Colatura di Alici themselves are lost in the dark. It is said that the Cistercian monks of Amalfi developed the original recipe based on the ancient garum. Today's Colatura di alici is one of the specialties of the cuisine of Cetara on Italy's Amalfi Coast.

The unique taste of Colatura di Alici and the preservation of the slow production process have made this fish sauce a symbol of the craftsmanship of generations.

Use

Fish sauce is used as a seasoning. A very small amount is enough to give a dish additional depth.

The Colatura di alici di Cetara can be seasoned with fresh herbs such as parsley, garlic, paprika and used as a dressing for spaghetti or linguine combined with pure olive oil.

The traditional fish dinner in Cetara at Christmas is not complete without the Colatura di alici di Cetara to season the dishes. Thanks to the skill and passion of Delfino Battista, today the Colatura di alici di Cetara can be used not only to prepare the famous spaghetti dish Aglio Olio, but also as an ingredient instead of salt to season a wide variety of dishes.

Spaghetti with Colatura di Alici
The picture shows the famous spaghetti dish with Colatura di Alici. 

About the manufacturer

The manufacturer, Delfino di Battista, has been producing this Italian fish sauce from anchovies in Cetara on the Amalfi Coast since 1950.

The art of salting and filtering has been passed down from father to son over generations.

Colatura di Alici is still prepared today by Delfino di Battista with the same dedication as in the past.

Fish sauce
Delivery within 3-5 days
Ingredients: Salted anchovy extract (90%), salt
Allergens: FISH

1.2 kg

Finest Italian fish sauce made from anchovies.

The manufacturer, Delfino di Battista, has been producing this Italian fish sauce by hand since 1950.

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200 g

Description Bread Miso 200 g

An unusual idea: For this bread miso, sourdough bread from the SOFI bakery in Berlin is fermented with the help of koji. Leftover bread that is no longer sold is used. Fermentation takes place in a stoneware pot. The result is a dark miso paste with a strong, malty taste and caramel aroma, rounded off by a slight sourness from the sourdough.

Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake and mirin.

This miso has not been pasteurized, so pressure may occur in the glass.

Use

Bread miso can be used like other dark savory misos, e.g. for

• Miso butter
• Salad dressings
• Stews
• Sauces

Condiment made from sourdough bread
Delivery within 3-5 days
Ingredients: SOURDOUGH BREAD 76% (WHEAT, water, salt, SOURDOUGH, water, sea salt, Aspergillus oryzae
Allergens: WHEAT, SOURDOUGH

500ml

Description Smoked Fish Garum

Garum is a fermented fish sauce that was a primary condiment in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. Garum was made by coating fish in large vessels with salt and fermenting it for several weeks or months. During fermentation, the fish broke down and released its aromas.

Garum was prized for its rich umami flavor and was often used to season dishes in Roman cuisine, similar to how soy sauce or fish sauce is used in Asian cuisine today. It added depth and complexity to a wide range of recipes, from meat and seafood to vegetables and sauces.

Garum fell into obscurity after the fall of the Roman Empire. In recent years, however, modern chefs and food historians have revived interest in this ancient spice. Some chefs experiment with making their own versions of garum, while others use it as inspiration for creating new dishes.

The modern smoked fish garum is produced following the example of the Roman garum, but fermented with the help of koji. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake and mirin.

The smoked fish Garum uses smoked fish cuts of trout, salmon trout and char. Its taste is intensely smoky.

Use

Smoked fish garum is used as a spice. A very small amount is enough to give a dish additional depth. The garum can be used instead of bouillon and salt, for example

• fish dishes
• vegetable dishes
• soups
• spicy ramen

It can be used like a katsuobushi dashi or as liquid katsuobushi. She leaves white ingredients like asparagus in their original light color.

Fish sauce
Origin: Germany
Delivery within 3-5 days
Ingredients: Water, buckwheat, SMOKED FISH 27% (trout, salmon trout, char), lupins, sea salt, Aspergillus Oryzae
Allergens: FISH

500 ml

Description Guinea Fowl Garum

Garum is a fermented fish sauce that was a primary condiment in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. Garum was made by coating fish in large vessels with salt and fermenting it for several weeks or months. During fermentation, the fish broke down and released its aromas.

Garum was prized for its rich umami flavor and was often used to season dishes in Roman cuisine, similar to how soy sauce or fish sauce is used in Asian cuisine today. It added depth and complexity to a wide range of recipes, from meat and seafood to vegetables and sauces.

Garum fell into obscurity after the fall of the Roman Empire. In recent years, however, modern chefs and food historians have revived interest in this ancient spice. Some chefs experiment with making their own versions of garum, while others use it as inspiration for creating new dishes.

For this modern Guinea Fowl Garum, carcasses of the French Miéral guinea fowl from Bresse and buckwheat were fermented with the help of koji. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake and mirin.

The carcasses undergo multi-stage processing before fermentation, with some parts gently simmered for a day and others roasted in the oven. This elaborate processing gives the garum complexity and depth as well as roasted aromas. The guinea fowl Garum is naturally aged in red wine barriques for 18 months. The taste is reminiscent of chicken broth.

Use

Guinea fowl garum is used as a spice. A very small amount is enough to give a dish additional depth. The garum can be used instead of bouillon and salt, for example

• risotto
• rice pans
• pasta dishes
• couscous
• clear soups
• spicy ramen

Liquid seasoning made from fermented poultry and barley
Origin: Germany
Delivery within 3-5 days
Ingredients: Spring water, Miéral guinea fowl 35% (Bresse, France), BARLEY, lupins, sea salt, Aspergillus oryzae
Allergens: CEREALS

100 ml

Description Guinea Fowl Garum

Garum is a fermented fish sauce that was a primary condiment in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. Garum was made by coating fish in large vessels with salt and fermenting it for several weeks or months. During fermentation, the fish broke down and released its aromas.

Garum was prized for its rich umami flavor and was often used to season dishes in Roman cuisine, similar to how soy sauce or fish sauce is used in Asian cuisine today. It added depth and complexity to a wide range of recipes, from meat and seafood to vegetables and sauces.

Garum fell into obscurity after the fall of the Roman Empire. In recent years, however, modern chefs and food historians have revived interest in this ancient spice. Some chefs experiment with making their own versions of garum, while others use it as inspiration for creating new dishes.

For this modern Guinea Fowl Garum, carcasses of the French Miéral guinea fowl from Bresse and buckwheat were fermented with the help of koji. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake and mirin.

The carcasses undergo multi-stage processing before fermentation, with some parts gently simmered for a day and others roasted in the oven. This elaborate processing gives the garum complexity and depth as well as roasted aromas. The guinea fowl Garum is naturally aged in red wine barriques for 18 months. The taste is reminiscent of chicken broth.

Use

Guinea fowl garum is used as a spice. A very small amount is enough to give a dish additional depth. The garum can be used instead of bouillon and salt, for example

• risotto
• rice pans
• pasta dishes
• couscous
• clear soups
• spicy ramen

Liquid seasoning made from fermented poultry and barley
Origin: Germany
Delivery within 3-5 days
Ingredients: Spring water, Miéral guinea fowl 35% (Bresse, France), BARLEY, lupins, sea salt, Aspergillus oryzae
Allergens: CEREALS

100ml

Description Monkfish Garum

Garum is a fermented fish sauce that was a primary condiment in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. Garum was made by coating fish in large vessels with salt and fermenting it for several weeks or months. During fermentation, the fish broke down and released its aromas.

Garum was prized for its rich umami flavor and was often used to season dishes in Roman cuisine, similar to how soy sauce or fish sauce is used in Asian cuisine today. It added depth and complexity to a wide range of recipes, from meat and seafood to vegetables and sauces.

Garum fell into obscurity after the fall of the Roman Empire. In recent years, however, modern chefs and food historians have revived interest in this ancient spice. Some chefs experiment with making their own versions of garum, while others use it as inspiration for creating new dishes.

For this modern monkfish garum, monkfish and turbot carcasses and buckwheat were fermented with the help of koji. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake and mirin.

Monkfish Garum is aged for 3 years in earthenware vessels.

Use

Monkfish garum is used as a spice. A very small amount is enough to give a dish additional depth. The garum can be used instead of bouillon and salt, for example

• risotto
• rice pans
• pasta dishes
• couscous
• clear soups
• spicy ramen

Liquid seasoning made from fermented fish and buckwheat
Origin: Germany
Delivery within 3-5 days
Ingredients: MONKFULL 32%, spring water, buckwheat, TURBUT 12%, sea salt, Aspergillus oryzae
Allergens: FISH

250ml

Description Veggie Garum

Garum is a fermented fish sauce that was a primary condiment in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. Garum was made by coating fish in large vessels with salt and fermenting it for several weeks or months. During fermentation, the fish broke down and released its aromas.

Garum was prized for its rich umami flavor and was often used to season dishes in Roman cuisine, similar to how soy sauce or fish sauce is used in Asian cuisine today. It added depth and complexity to a wide range of recipes, from meat and seafood to vegetables and sauces.

Garum fell into obscurity after the fall of the Roman Empire. In recent years, however, modern chefs and food historians have revived interest in this ancient spice. Some chefs experiment with making their own versions of garum, while others use it as inspiration for creating new dishes.

For the modern Veggie Garum, South Tyrolean vegetables and barley were fermented with the help of koji. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake and mirin. Veggie Garum tastes reminiscent of vegetable broth.

Use

Veggie Garum is used as a spice. A very small amount is enough to give a dish additional depth. This can be particularly interesting for vegetarian dishes.

About the manufacturer

The Garum Project was founded by three partners Mattia, Stephanie, Gregor. They are dedicated to research and run a research laboratory in the NOI Tech Park in Bolzano. For example, they develop completely new types of garum from by-products or “waste” products such as whey and carrot peels.

Liquid seasoning made from fermented vegetables and barley
Origin: Italy
Delivery within 3-5 days
Ingredients: Water, onions (30%), carrots (20%), beans (20%), CELERY (5%), fermented BARLEY, salt
Allergens: CELERY, BARLEY

750ml

Description Veggie Garum

Garum is a fermented fish sauce that was a primary condiment in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. Garum was made by coating fish in large vessels with salt and fermenting it for several weeks or months. During fermentation, the fish broke down and released its aromas.

Garum was prized for its rich umami flavor and was often used to season dishes in Roman cuisine, similar to how soy sauce or fish sauce is used in Asian cuisine today. It added depth and complexity to a wide range of recipes, from meat and seafood to vegetables and sauces.

Garum fell into obscurity after the fall of the Roman Empire. In recent years, however, modern chefs and food historians have revived interest in this ancient spice. Some chefs experiment with making their own versions of garum, while others use it as inspiration for creating new dishes.

For the modern Veggie Garum, South Tyrolean vegetables and barley were fermented with the help of koji. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake and mirin. Veggie Garum tastes reminiscent of vegetable broth.

Use

Veggie Garum is used as a spice. A very small amount is enough to give a dish additional depth. This can be particularly interesting for vegetarian dishes.

About the manufacturer

The Garum Project was founded by three partners Mattia, Stephanie, Gregor. They are dedicated to research and run a research laboratory in the NOI Tech Park in Bolzano. For example, they develop completely new types of garum from by-products or “waste” products such as whey and carrot peels.

Liquid seasoning made from fermented vegetables and barley
Origin: Italy
Delivery within 3-5 days
Ingredients: Water, onions (30%), carrots (20%), beans (20%), CELERY (5%), fermented BARLEY, salt
Allergens: CELERY, BARLEY

250 ml

Description Beef Garum

Garum is a fermented fish sauce that was a primary condiment in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. Garum was made by coating fish in large vessels with salt and fermenting it for several weeks or months. During fermentation, the fish broke down and released its aromas.

Garum was prized for its rich umami flavor and was often used to season dishes in Roman cuisine, similar to how soy sauce or fish sauce is used in Asian cuisine today. It added depth and complexity to a wide range of recipes, from meat and seafood to vegetables and sauces.

Garum fell into obscurity after the fall of the Roman Empire. In recent years, however, modern chefs and food historians have revived interest in this ancient spice. Some chefs experiment with making their own versions of garum, while others use it as inspiration for creating new dishes.

For the modern Beef Garum, beef trimmings are purchased from several small, local butchers in South Tyrol. The meat is fermented with koji together with South Tyrolean vegetables and barley. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake and mirin. Veggie Garum tastes reminiscent of vegetable broth.

Use

Beef garum is used as a spice. A very small amount is enough to give a dish additional depth. The garum can also be used instead of stock and salt.

About the manufacturer

The Garum Project was founded by three partners Mattia, Stephanie, Gregor. They are dedicated to research and run a research laboratory in the NOI Tech Park in Bolzano. For example, they develop completely new types of garum from by-products or “waste” products such as whey and carrot peels.

Liquid seasoning made from fermented beef, vegetables and barley
Origin: Italy
Delivery within 3-5 days
Ingredients: Water, beef (35%), onions, carrots, CELERY, fermented BARLEY, salt
Allergens: CELERY, BARLEY