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The Cetara Anchovy Sauce (Colatura): the traditional amber liquid famous throughout the world
26/06/2018 - The Anchovy Sauce (Colatura) from Cetara the traditional liquid famous throughout the world, a noble descendant of the Garum, that was used by the ancient Romans as a universal seasoning. The Anchovy Sauce is one of the specialties of the Cetara culinary art, and ours is prepared with the same passion as it was in the past, according to the rules of the Costiera Amalfitana tradition. The unique taste and the careful productive process have made it a symbol of industriousness of many generations which pass down from father to son, the art of salting and so filtering the liquid endowed with an intense aroma, result of the wise aging and pressing of the salted anchovies. It can be eaten with few fresh aromas as: parsley, garlic, chili pepper and a good EVO oil, mixed together to season a good dish of spaghetti or linguine.
Articolo tratto da: OIP Editorial Department







Colatura di Alici di Cetara (Traditional Anchovy Sauce) - Delfino

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Colatura di Alici "Presidio slow food" in bott. da 100 ml.
16.50 €

Fine cream made of turnip and colatura di alici (anchovy sauce) - Delfino Battista

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Crema di cime di rapa con colatura di alici - 212 Gr.
4.90 €

Pesto cetarese with colatura di alici (pesto from Cetara with anchovy sauce) - Delfino Battista

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Pesto cetarese con colatura di alici vaso da 212 Gr.
9.80 €

Colatura di Alici - Agostino Recca

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Colatura di Alici - 100 ml.
8.90 €

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