Pouring of Gambero Rosso from Mazzara del Vallo (SICILY)

The Colatura di Gambero Rosso® of Mazara del Vallo is a new food product made with a patented method that allows you to extract the eggs and juices present inside the carapace of the red prawn. In the sailors' custom, it is used to give flavor to soups or other fish-based dishes, so much so that the fishermen on board keep its contents for use in their own cooking recipes. - How do you use the Colatura di Gambero Rosso® from Mazara del Vallo? It is an ingredient that is used both hot and cold to season and flavor first courses (2/3 cooking spoons per portion), appetizers, gourmet pizzas and fish main courses. - What is the difference with Colatura di alici? Unlike the culture of anchovies, that of red shrimp does not contain salt. For this reason the use and consumption is different. - Does Gambero Rosso's Colatura have an intense flavour? It has a balanced flavor that recalls the sweetness of red shrimp, the intensity is accentuated in relation to the quantity used in a dish. - Are there other products around similar to yours? Gambero Rosso® Colatura is a unique product because it enjoys patent protection.