CETARA, Colatura Di Alici Condiment

So what's so special about the colatura di alici of Cetara?

The best way to find out is to taste a dish made with this precious condiment, but knowing something about its history will certainly make the experience more complete.

The colatura di alici of Cetara is a traditional condiment from the Amalfi Coast whose origins date way back to antiquity; it descends directly from a sauce called Garum, used by the ancient Romans.

This amber-colored sauce is obtained by fermenting salted anchovies, a process that has been handed down for generations, with specific techniques and timing that enhance its unique and intense flavor.

The best time for anchovy fishing is from late March to early July, but May is considered the ideal time for catching the best-quality anchovies....