Product Description
This specialty is obtained from anchovies fished in the Mediterranean Sea and has been used for 2,000 years by the Romans to enrich dishes though this product is not fermented like ancient garam and is a modern day extract for the anchovy appassionado.
During the pressing and maturation phase of the salted anchovies, the liquid that emerges on the surface is progressively extracted and subjected to a natural concentration process.
The final result is a clear amber-colored distillate, with a strong and full-bodied taste that preserves the aroma of the raw material, the salted anchovies. Ideal on pasta, pizze, fish stews, bruschetta and more.
