ITT.0010.0100 ITT.0010.0100

Cetara Anchovies "Colatura" • Small size

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Bottiglia da 100 ml
Produced in:
Italia
Region:
Campania
Produttore:
Nettuno
€11.25

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EAN: 8052570770007
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Description
Nutritional values
Ingredients
Tips and curiosities of the tomolo

The Colatura di Alici from Cetara is a traditional sauce with a strong taste and intense aroma, made from fresh anchovies of the highest quality. This unique product is obtained through careful artisan processing, still following the ancient techniques of the fishermen of Cetara. The Colatura di Alici is a perfect seasoning to enrich pasta, risotto, and fish dishes, adding an unmistakable flavor to every dish. Thanks to its limited production and the quality of the raw materials, the Colatura di Alici from Cetara is a symbol of the gastronomic tradition of the Amalfi Coast. Ideal for those looking for an authentic and rich seasoning.

Nutritional values
Average values ​​for 100 gr
Energy value
69 kcal - 257 kJ
Fats
0,11 g
of which saturated
0,05 g
Carbohydrates
0 g
of which sugars
0 g
Protein
11,3 g
Salt
23,7 g

Anchovies (90%) Salt (10%)

Cetara is a charming fishing village on the Amalfi Coast, where the anchovy fishing tradition has been practiced for centuries. The crystal-clear waters of the Gulf of Salerno are particularly salty, creating an ideal environment for anchovies to thrive and move freely. The high salinity of the water, combined with the purity of the sea, gives the anchovies of Cetara their intense flavor and unique taste, making them famous worldwide. This special natural environment has also contributed to Cetara’s reputation for producing "colatura di alici", a precious and traditional seasoning. The fishing of anchovies is not only an economic activity but also a true art, representing the essence of this enchanting fishing village.

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Cetara anchovy sauce is a condiment with an intense flavor and pungent aroma, obtained through the careful processing of freshly caught anchovies, still produced today according to the tradition of Cetara fishermen.

From Garum to the modern Cetara anchovy sauce

The recipe for anchovy sauce, present in culinary tradition for centuries, was roughly described by Pliny and Horace and known as Garum. In the Middle Ages, a group of monks from Cetara recovered the ancient process. In 1807, the Franciscan friar Nicola Colummella Onorati drafted a document to codify "all useful practices for managing domestic affairs of coastal towns," thus creating the recipe for anchovy sauce. Like many recipes that are now part of gourmet cuisine, anchovy sauce was originally a humble product: it was a substitute for fresh fish to be used in the winter months when fishing was scarce and difficult.

Processing and maturation, a long refinement technique

The anchovies are placed in a small barrel, the terzigno, and arranged with the classic 'head-tail' technique in alternating layers of salt and pressed by a wooden disc on which weights are placed. The liquid secreted by the anchovies during maturation begins to rise to the surface, is collected in large glass bottles, and exposed to the sun for about four or five months, so that the water evaporates and the concentration increases. Between the end of October and the beginning of November, everything is ready for the final phase, tapping, which usually takes at least 3 years. The collected liquid is poured back into the terzigno where the anchovies have been maturing, slowly filtering through the various layers of fish and collecting the best organoleptic properties.

The liquid recovered through a specially drilled hole in the terzigno is transferred to another container and filtered using linen cloths called cappucci. The final result is a clear distillate of deep amber color, almost mahogany, with a strong and full-bodied flavor. To preserve these techniques and certify the uniqueness of the product, in October 2020 Cetara anchovy sauce was officially awarded the DOP mark. The sauce is the traditional condiment for spaghetti with clams, as well as for bruschetta, Christmas broccoli, and boiled or grilled vegetables.