Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Anchovy-based emulsion used as a condiment.
Origin: Ligurian (18th century) — Liguria
See full technique reference →Colatura involves the emulsification of anchovy paste, garlic, and olive oil through the use of lemon juice and salt.
Colatura is a traditional Ligurian condiment used to add flavor to dishes such as pasta and vegetables.
Spaghetti alla colatura (Italy): Primary flavoring agent
Bagna càuda (Piedmont): Flavor base for dipping sauce
Pissaladière (Nice): Umami component in onion tart
Primary Reaction
Emulsification
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.