Tokyo 468 Ingredients Coratura Delphino Company fish sauce (sardines) 100ml
DESCRIPTION
■ What is Coratura?
Coratora is a specialty of the cities of the city caller on the Amalfi coast near Naples in southern Italy and is a general term for anchief.
The official name is "Coratura di Area". It translates directly to "anchovies filtrate".
The roots of Colatura are said to be the ancient Roman era, and at that time it was called Garm Garum, and it was a fish sauce that was fermented and aged with not only sardines but also various fish.
■ Delfino Battista's Coratora ■
Coratora of Delfino is a technique to saline anchovies in traditional barrels, and its salted anchovies are aged and squeezed by aged and squeezed. It is a manufacturer that has inherited the technology of filtering until it is as much as possible.
Every year from March to July, use only the motto katakutshi caught in the Tyirenia and the Mediterranean Sea, and remove all the sardines manually and remove all of the sardines by hand, and take about 5 months in the barrels that have been inherited for their ancestors. Let it sleep with salt. Speaking of fish sauce, in Japan, I think of Akita's "Shotsuru" and Thai "Nampler", but the colatura, which uses only anchief, has a similar taste, but has little anescape and scoops the supernatant. I have a feeling.
■ Delicious how to eat Coratura ■
Coratora, which condenses the umami of the ancheds, is useful as a hidden seasoning as a finishing seasoning.
The traditional recipe that directly tastes the deliciousness of the collatora is a very simple thing that simply add raw garlic pace -sly -oil and collatora, mixed, and mix it there, and mix it there.
It is a pasta unique to the sea town that is made up of the fragrant scent of garlic and the umami of the collatora.
Coratora is a specialty of the cities of the city caller on the Amalfi coast near Naples in southern Italy and is a general term for anchief.
The official name is "Coratura di Area". It translates directly to "anchovies filtrate".
The roots of Colatura are said to be the ancient Roman era, and at that time it was called Garm Garum, and it was a fish sauce that was fermented and aged with not only sardines but also various fish.
■ Delfino Battista's Coratora ■
Coratora of Delfino is a technique to saline anchovies in traditional barrels, and its salted anchovies are aged and squeezed by aged and squeezed. It is a manufacturer that has inherited the technology of filtering until it is as much as possible.
Every year from March to July, use only the motto katakutshi caught in the Tyirenia and the Mediterranean Sea, and remove all the sardines manually and remove all of the sardines by hand, and take about 5 months in the barrels that have been inherited for their ancestors. Let it sleep with salt. Speaking of fish sauce, in Japan, I think of Akita's "Shotsuru" and Thai "Nampler", but the colatura, which uses only anchief, has a similar taste, but has little anescape and scoops the supernatant. I have a feeling.
■ Delicious how to eat Coratura ■
Coratora, which condenses the umami of the ancheds, is useful as a hidden seasoning as a finishing seasoning.
The traditional recipe that directly tastes the deliciousness of the collatora is a very simple thing that simply add raw garlic pace -sly -oil and collatora, mixed, and mix it there, and mix it there.
It is a pasta unique to the sea town that is made up of the fragrant scent of garlic and the umami of the collatora.
