Colatura di Acciughe (Anchovy Sauce) from the Cantabrian Sea


Conservas Angelachu

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Anchovy sauce from the Angelachu Cantabrian Sea (250 ml) precisely from SANTOÑA (Cantabria).

The Colatura is mainly used as a sauce for spaghetti, but also to flavor fish or vegetable dishes, such as escarole for stuffed pizza. Also excellent for sautéed vegetables (chard, spinach, ..) with garlic, oil and chili pepper.