GREAT TASTE AWARD COLATURA D´ALICI
P R E S S R E L E A S E
La Credenza celebrates as its Colatura Di Alici is listed in the Great Taste 2016 TOP 50 FOODS list
Out of 10,000 entries into this year’s Great Taste awards, La Credenza’s Colatura Di Alici Fish Sauce produced by Delfino Battista has risen to the top to be named one of Britain’s Top 50 Foods. This result means that our Colatura joins the ranks of some of the most outstanding foods available and is worth searching for and savouring.
Colatura di Alici is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania.
The sauce is a transparent, amber-colored liquid, produced by fermenting anchovies in brine. The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22 (Feast of Mary Magdalene). The origins of Colatura di Alici date back to ancient Rome, where a similar sauce known as garum was widely used as a condiment. The recipe for garum was recovered by a group of Medieval monks, who would brine anchovies in wooden barrels every August, allowing the brine to drip away through the cracks of the barrels over the course of the process. Eventually the process spread across the region and was perfected by using wool sheets to filter the brine.
Judged by over 500 of the most demanding palates, belonging to food critics, chefs, cooks, restaurateurs and producers as well as a whole host of food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers. As well as a badge of honour, the unmistakeable black and gold Great Taste accolade is a signpost to a wonderful tasting product, which has been discovered through hours and hours of blind-tasting by hundreds of judges.
Recognised as a stamp of excellence among consumers and retailers alike, Great Taste values taste above all else, with no regard for branding or packaging. Whether it is jam, gin, beef or butter being judged, all products are removed from their wrapper, jar or bottle before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a 1-, 2- or 3-star award.
There were 10,000 Great Taste entries this year and of those products, 141 have been awarded a 3-star, 878 received a 2-star and 2,520 were awarded a 1-star accolade. The panel of judges included; TV chef and author, Valentine Warner, MasterChef judge and restaurant critic, Charles Campion, fifth generation baker, Tom Herbert from Hobbs House Bakery, and Great British Bake Off winner, Frances Quinn; food buyers from Harrods, Selfridges, Fortnum & Mason, Harvey Nichols and Waitrose and chefs including, James Golding, chef director of THE PIG Hotels, and Kevin Gratton, chef director of HIX Restaurants. These esteemed palates have together tasted and re-judged the 3-star winners to finally agree on the 2016 Top 50 Foods, the Golden Fork Trophy winners and the 2016 Supreme Champion.
Great Taste 2016 will reach its exciting finale on Monday 5 September, when the world of fine food gathers at the Royal Garden Hotel in London to find out the Golden Fork winners for each region at an Awards Dinner, with the final applause reserved for the Great Taste Supreme Champion 2016.
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