{"id":4340,"date":"2025-09-29T11:15:22","date_gmt":"2025-09-29T09:15:22","guid":{"rendered":"https:\/\/delfinobattistasrl.it\/2025\/09\/29\/la-colatura-di-alici-il-parere-e-la-ricetta-del-nutrizionista\/"},"modified":"2026-06-16T23:14:08","modified_gmt":"2026-06-16T21:14:08","slug":"la-colatura-di-alici-il-parere-e-la-ricetta-del-nutrizionista","status":"publish","type":"post","link":"https:\/\/delfinobattistasrl.it\/en\/2025\/09\/29\/la-colatura-di-alici-il-parere-e-la-ricetta-del-nutrizionista\/","title":{"rendered":"La colatura di alici: il parere e la ricetta del nutrizionista"},"content":{"rendered":"\n

The nutritional value and benefits of colatura di alici.<\/strong><\/h2>\n\n

The colatura di alici <\/strong><\/a>produced in Cetara<\/strong> is a sauce made from anchovies alone, obtained at the moment the curing process reaches the perfect point of maturation. Recent scientific studies have highlighted the remarkable presence of unsaturated fatty acids and a significant proteolysis of muscle proteins.\n\n<\/p>\n\n

The fatty acids present in colatura di alici<\/strong> show an unsaturated\/saturated ratio of 1.5 for total fatty acids, rising to approximately 4 for free fatty acids. This result is extremely significant, as the particular composition of free polyunsaturated fatty acids reveals a factor that is undoubtedly beneficial to human health: namely, the reduction of cardiovascular disease risk. The acid composition of colatura di alici shows a well-balanced proportion of fatty acids from a nutritional standpoint, with a greater contribution from monounsaturated fatty acids.<\/strong> The elevated presence of free unsaturated fats may be attributed to the process of cellular breakdown that occurs during fish fermentation.\n\n<\/p>\n\n

\"\"<\/figure>\n\n

La ricetta del nutrizionista<\/strong><\/h4>\n\n

In the Recipes<\/a> section you can find the recipe prepared for Delfino Battista: Spaghetti with yellow datterini, fresh anchovies, crushed pistachios and Delfino Battista colatura di alici<\/a>\n\n<\/p>\n\n

La ricetta consente di preparare un piatto unico, nutriente e ben bilanciato <\/strong>grazie a:<\/p>\n\n

> carbohydrates from the pasta, an excellent source of energy for our body<\/p>\n\n

> proteins and unsaturated fatty acids of the \u03c9-3 series from the fresh anchovies,<\/p>\n\n

> healthy fats from olive oil and nuts<\/p>\n\n

> fibre, beta-carotene and vitamins A and C from yellow tomatoes, and minerals including potassium, magnesium, calcium, iron, iodine and phosphorus, as well as the unsaturated fatty acids present in colatura di alici.<\/p>\n\n

No salt is needed in preparing this dish, thanks to the sodium present in the colatura di alici<\/a>, which makes it an excellent condiment for a wide variety of dishes.<\/p>\n\n

Enjoy the delicious and nutritious colatura di alici at your table!<\/p>\n\n

Article by Dr Emanuele Alfano<\/strong>, a graduate in Biological Sciences from the University of Naples Federico II; he currently practises as a registered nutritionist-biologist in independent practice, both in Eboli (SA) and in Naples.\n\n<\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

The nutritional value and benefits of colatura di alici. The colatura di alici produced in Cetara is a sauce made from anchovies alone, obtained at the moment the curing process reaches the perfect point of maturation. Recent scientific studies have highlighted the remarkable presence of unsaturated fatty acids and a significant proteolysis of muscle proteins. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-4340","post","type-post","status-publish","format-standard","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/delfinobattistasrl.it\/en\/wp-json\/wp\/v2\/posts\/4340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/delfinobattistasrl.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/delfinobattistasrl.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/delfinobattistasrl.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/delfinobattistasrl.it\/en\/wp-json\/wp\/v2\/comments?post=4340"}],"version-history":[{"count":1,"href":"https:\/\/delfinobattistasrl.it\/en\/wp-json\/wp\/v2\/posts\/4340\/revisions"}],"predecessor-version":[{"id":4347,"href":"https:\/\/delfinobattistasrl.it\/en\/wp-json\/wp\/v2\/posts\/4340\/revisions\/4347"}],"wp:attachment":[{"href":"https:\/\/delfinobattistasrl.it\/en\/wp-json\/wp\/v2\/media?parent=4340"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/delfinobattistasrl.it\/en\/wp-json\/wp\/v2\/tags?post=4340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}