The short version
An Italian anchovy fish sauce used to add concentrated umami to dishes.
From the HackerLinks archive
Colatura di Alici
An Italian anchovy fish sauce used to add concentrated umami to dishes.
At a glance:
First seen:2026-08-04
Last seen:2026-08-04
Times seen:1
Website:en.wikipedia.org
Why it caught our attention
A first-hand user called it magical, versatile, and especially useful in pasta dishes.
Where it surfaced on Hacker News
2026-08-04
“Despite the fearsome smell when it’s collected together in bulk, modern garum in the form of Colatura di Alici is a genuinely magical ingredient. It’s very similar to what the Romans used, except it’s made exclusively from anchovies whereas the Romans used many varieties of fish to make garum. I use it often in pasta dishes especially, but it’s a versatile ingredient for adding umami in general.”
BoxOfRain · recommendation · first hand use
Direct HN comment
Decades-old fish sauce at abandoned factory in Canada finally being removed