The product
Colatura di Alici
Traditional anchovy sauce produced in Cetara, in 50 ml bottle
Code:
94000
Country of origin:
Italy - Campania
Weight:
50 ml
Minimum order:
1 piece
| Description | Colatura obtained from anchovies fished in the Gulf of Salerno between Capri and Punta Licosa, put in salt and left to age for about 18 months |
|---|---|
| Appearance | Liquid with a dark and bright colour, with amber shades |
| Taste | Sapid, balanced, with hints of umami; on the palate it gives a sense of warmth that enrich the taste experience |
| Curiosity | The Colatura di alici is a traditional Campania product, produced in the small seaside village of Cetara, on the Amalfi Coast. The origins of this gastronomic product date back to the Romans, who produced a sauce very similar to today's colatura, called 'garum' |
| Our selection | Acquapazza Gourmet is a small artisan company born in the center of Cetara by three partners united by the passion for the tradition linked to seafood and in particular for the processing of one of the symbolic products of the country: the Colatura di Alici |
| Suggestions | The Colatura di Alici is typically used for "Spaghetti con Alici". Try it, in place of salt, on confit tomatoes, to flavour a butter or to enrich a 'marinade' of fish or meat |
| FAO Area | FAO 37 |
|---|---|
| Weight | 50 ml |
| Packaging | Glass bottle |
The producer
Acquapazza Gourmet - Cetara (SA) - Campania
Why we chose them
Cetara is an ancient fishing village on the Amalfi Coast, a UNESCO heritage site, which for decades has lived on the processing of anchovies. The
economy of the village was entirely grounded on fishing and on fish processing. Here is rooted the tradition of anchovy sauce, a sauce made from
macerated fish, heir to the famous 'Garum' used by the Romans. Acquapazza Gourmet is a small artisan company, founded in the historic centre of
Cetara, by three friends with a common passion for the sea and the fish processing tradition, especially for the processing of anchovy to produce
Colatura di Alici. Acquapazza anchovy sauce, unlike other types of Colatura di Alici, is produced according to ancient and traditional methods, in
small and precious quantities. Only anchovies fished in the Gulf of Salerno are used, which are then salted in chestnut barrels (called "terzigni") and
aged for 18 months. At the end of the maturation phase, a hole is made in the bottom of the barrel, from which the anchovy sauce is drained
("colata", in Italian). A unique product that brings all the flavour and tradition of Cetara to the table
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