How 20,000 lbs Of Anchovies Spend 3 Years Transforming Into Expensive Anchovy Sauce | So Expensive скачать в хорошем качестве

How 20,000 lbs Of Anchovies Spend 3 Years Transforming Into Expensive Anchovy Sauce | So Expensive

Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels. It's prized for its umami flavor and very expensive, selling for $160 a liter. Here at Nettuno, third-generation producer Giulio Giordano ages his anchovy sauce for three years to make sure it's the perfect color and flavor. But how exactly is this sauce made? And why is it so expensive? WATCH MORE SO EXPENSIVE VIDEOS: Why Matsusaka Wagyu Is The Most Expensive Beef In The World | So Expensive    • How 20,000 lbs Of Anchovies Spend 3 Y...   Why Huitlacoche (Corn Smut) is So Expensive    • Why Huitlacoche (Corn Smut) is So Exp...   How Farmers In One Indian Village Crafted The Most Expensive Nutmeg and Mace    • How Farmers In One Indian Village Cra...   ------------------------------------------------------ #SoExpensive #seafood #BusinessInsider Business Insider tells you all you need to know about business, finance, tech, retail, and more. Visit our homepage for the top stories of the day: https://www.businessinsider.com Insider Business on Facebook:   / businessinsider   Insider Business on Instagram:   / insiderbusiness   Insider Business on Twitter:   / businessinsider   Insider Business on Snapchat:   / 5319643143   Insider Business on TikTok:   / businessinsider   How 20,000 lbs Of Anchovies Spend 3 Years Transforming Into Expensive Anchovy Sauce | So Expensive | Business Insider