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Luigi Crescenzi, Lazio. Anchovies, Tuna and Colatura

'My favourite anchovies are supplied by The Ham & Cheese Co, which sources them from Luigi Crescenzi. His anchovies, preserved with sea salt and organic extra virgin olive oil, are the most delicious I have tried' James Lowe, Flor
Luigi Crescenzi has a tiny workshop in Anzio, an hour from Rome, preserving sustainable fish and seafood such as octopus, bonito, mackerel and clams. All are chosen for their flavour and shorter life cycle which prevents any build up of heavy metals in the flesh. Luigi's anchovies are fished from day boats May to September and worked within a few hours of being caught, never seeing a fridge or freezer. Each jar has the name of the boat and the stretch of coast (between Ponza and Fiumicino) where the fish were taken. This whole range of fish, preserved with sea salt and organic extra virgin olive oil, is of a quality that we have never found before and Luigi, so often to be found talking about the perils of over fishing, is an inspiration

Alalunga di Anzio. Albacore Pieces in Extra Virgin Olive Oil. Net Weight 200g

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Anchovy Colatura. 100ml

{"id":4581224972369,"title":"Anchovy Colatura. 100ml","handle":"anchovy-colatura-100ml","description":"\u003cdiv style=\"text-align: center;\"\u003eTo make 1ltr of colatura Luigi Crescenzi guts and removes the heads from 20kgs of anchovies, layers them with sea salt in oak barrels and leaves them, weighted, for between 6-24 months and then harvests the essence through a small hole in the bottom of the barrel.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eThe origins of colatura lie in the ancient roman sauce of fermented fish garum. Garum, similar to many Asian fish sauces made today, relied on enzymes in the guts which go to work on the fish flesh breaking down proteins into their constituent, flavour-filled amino acids and fats into fatty acids. These proteolytic enzymes are present in the flesh too but there are more of them in the intestines. 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Garum, similar to many Asian fish sauces made today, relied on enzymes in the guts which go to work on the fish flesh breaking down proteins into their constituent, flavour-filled amino acids and fats into fatty acids. These proteolytic enzymes are present in the flesh too but there are more of them in the intestines. In Roman times garum made from fish that were gutted and had their heads removed (like colatura) was called muria and was slightly less pungent but very highly prized.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eLuigi Crescenzi's tiny production uses anchovies caught sustainably off the coast of Anzio and you only need a sprinkling of it to bring a rich, savoury dimension to any food. 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