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When it comes to making high quality katur alichi the Italian name for Anvi sauce the freshness of the anvy makes all the difference once the anies have been cleaned they’re placed inside barrels full of salt after 24 hours in the salt the anies are ready to be preserved and pressed the anies are

Placed inside small barrels made from Chestnut Wood it takes 3 years and about 50 to 60 pound of fresh anies to produce just a liter of anvy sauce to check if the sauce is ready Julia will drill directly into the barrels the kichi drips out of the barrel slowly there is

No way Julio can speed up the process if he doesn’t want to ruin the source this makes authentic go alichi a true investment and the Intensive labor involved has meant a higher price tag

21 Comments

  1. God bless this man for keeping the tradition alive but can you imagine how bad his hands smell all the time? Lol

  2. To be fair, even regular fish sauce adds something like msg in a way you just can’t explain— you cook off the fishy funk and all that’s left is a flavor bomb 💕

  3. Sounds a little like that “garum” sauce the Romans were obsessed with back in the day. Seriously though, if it’s that expensive put it in a bottle that can pour some out without it running down the side 😂

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