2:11 wrong translation by the way. It's not the neighbor that says "take a shower before we do anything" to him but it's his grandson that tells him "granpa, take a shower before we play". Thank you for this nice service!
I wasn’t reading the subtitles because I’m Italian, but my eye was attracted by the neighbor telling him to shower and no, it’s a big mistake ahahahah! It was his nephew that told him to shower.
I am from the region where it is produced, but I live 1000 km away. Whenever I am back home, I buy a bottle of 1 liter (it is a lot considering that you use one spoon at time) and take it home.
I haven’t found colatura where I live, so I can’t compare it to Asian fish sauce directly. But what I can say is that, even if it’s not exactly the same, a good Thai or Vietnamese fish sauce, garlic, and olive oil is _incredibly_ delicious on pasta (or on fresh tomatoes as salad). Add chili if you want. (Fresh or dry, tastes quite different but both delicious.) I make it all the time!
Problem is that Garum was made with the *_fermented_* fish intestines and not whole fish. They (the factories and their outdoor fish pits in which the above mentioned piscatoreal eviscera were placed ) were so odiferous that they had to be a certain distance from their town's limits. Plain old anchovies do *not* equal Garum. Just saying...
They're in containers for 3 years. They definitely ferment. Romans used amphora which definitely makes a difference, as well as the herbs and all the guts.
I think sweetness is the biggest difference. I haven’t tried Vietnamese fish sauce but compared to the common Squid brand (which is also based on anchovies) I think collatura di alici is a bit of a cleaner taste with a stronger fish aroma and a very salty and somewhat bitter profile, while Asian fish sauces that I have tried have a more rounded and funky aroma/taste and sweetness in comparison and perhaps more of an umami punch. I love them both though 😋
This is comparable to fish sauce from Phú Quốc, but you're paying an extra premium. The best brands from Phú Quốc (look for the name on the label) are made in the exact same way, only anchovies and salt. Because of the region differences between anchovies from the Mediterranean vs South East Asia there might be very very subtle taste differences but you can hardly tell. For the highest quality fish sauce, make sure the ingredients only list anchovy and salt.
@@alexny1173 I agree. Collatura di alici does not have that funky/sweet flavor and as you say, I do like both as well. Where I use one, I wouldn't use the other to replace it, either way. To me, they're too different in their subtleties and may lose their flavor in the wrong application.
Robbed by whom? Colatura has been produced in Cetara for centuries and centuries. In the video it is explained: colatura is the heir of the Roman Garum. 20 centuries ago there was Rome, its empire and the Garum. In Vietnam they do the same thing? Well, they had the same intuition. But it is unthinkable and historically false that the Romans robbed or copied the Vietnamese. How could they?
2:11 wrong translation by the way. It's not the neighbor that says "take a shower before we do anything" to him but it's his grandson that tells him "granpa, take a shower before we play". Thank you for this nice service!
I wasn’t reading the subtitles because I’m Italian, but my eye was attracted by the neighbor telling him to shower and no, it’s a big mistake ahahahah! It was his nephew that told him to shower.
I am from the region where it is produced, but I live 1000 km away. Whenever I am back home, I buy a bottle of 1 liter (it is a lot considering that you use one spoon at time) and take it home.
They actually found recipes and the tradition has never died
I haven’t found colatura where I live, so I can’t compare it to Asian fish sauce directly. But what I can say is that, even if it’s not exactly the same, a good Thai or Vietnamese fish sauce, garlic, and olive oil is _incredibly_ delicious on pasta (or on fresh tomatoes as salad). Add chili if you want. (Fresh or dry, tastes quite different but both delicious.) I make it all the time!
It's very much similar method. We also use anchovies in Vietnam, a bit smaller in size. It's aged with salt in wood barrel for 1 to 2 years
That fisherman @1:45 is an absolute UNIT. My god
Italians are the Vietnamese of Europe ❤
Problem is that Garum was made with the *_fermented_* fish intestines and not whole fish. They (the factories and their outdoor fish pits in which the above mentioned piscatoreal eviscera were placed ) were so odiferous that they had to be a certain distance from their town's limits. Plain old anchovies do *not* equal Garum. Just saying...
They're in containers for 3 years. They definitely ferment. Romans used amphora which definitely makes a difference, as well as the herbs and all the guts.
Colatura descends from Garum. Do we want to define it as its evolution or its variant?
Nice ❤
I bought this oil in Washington DC Italian import store restaurant and it smells awful but it’s good for you I looking for a recipe to use it
Anyone knows how this compares to a good Vietnamese fish sauce like Red Boat, that is also just ansjovis and salt?
I’d like to know too as I love Vietnamese fish sauce. The best one is a beautiful amber color.
I think sweetness is the biggest difference. I haven’t tried Vietnamese fish sauce but compared to the common Squid brand (which is also based on anchovies) I think collatura di alici is a bit of a cleaner taste with a stronger fish aroma and a very salty and somewhat bitter profile, while Asian fish sauces that I have tried have a more rounded and funky aroma/taste and sweetness in comparison and perhaps more of an umami punch. I love them both though 😋
@@alexny1173 squid fish sauce is Thai trash
This is comparable to fish sauce from Phú Quốc, but you're paying an extra premium. The best brands from Phú Quốc (look for the name on the label) are made in the exact same way, only anchovies and salt. Because of the region differences between anchovies from the Mediterranean vs South East Asia there might be very very subtle taste differences but you can hardly tell. For the highest quality fish sauce, make sure the ingredients only list anchovy and salt.
@@alexny1173 I agree. Collatura di alici does not have that funky/sweet flavor and as you say, I do like both as well. Where I use one, I wouldn't use the other to replace it, either way. To me, they're too different in their subtleties and may lose their flavor in the wrong application.
B A G O O N G!
correct!
that was literally like $50 worth of saffron on the spagetti
A sublime dish from a waste product. The colatura must be cooked cold, with garlic and oil...
Philippine they make similar fish sauce--Filipino calls it Patis
Does it taste like Asian Fish Sauce
Asian fish sauce be like :
Vietnamese fish sauce ages only 12 months.
And I thought fish sauce is an Asian thing
We're just out here educating ;)
PATIS
Poor Asians got robbed
Robbed by whom? Colatura has been produced in Cetara for centuries and centuries. In the video it is explained: colatura is the heir of the Roman Garum. 20 centuries ago there was Rome, its empire and the Garum. In Vietnam they do the same thing? Well, they had the same intuition. But it is unthinkable and historically false that the Romans robbed or copied the Vietnamese. How could they?
@@BiribeauWell said