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Colatura di alici from Cetara (Italian anchovy sauce) - (in glass dropper bottle) - 50ML
€29.90
Tax included
The colatura di alici from Cetara (Italian anchovy sauce) is an explosion of taste, an amber liquid with the scent of sea and traditions. We...
This product is:
- Gluten free
- Product for Vegetarians
- Non perishable
- Lactose free
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The colatura di alici from Cetara (Italian anchovy sauce) is an explosion of taste, an amber liquid with the scent of sea and traditions. We are in the Amalfi coast, in a picturesque fishermen’s village. here this colatura sauce and other fish-based dishes have always been at the centre of life, animating the village streets and yards.
But what is colatura di alici and how do you make it? This sauce is made by letting anchovies mature in salt, following an ancient recipe. In Cetara anchovies are fished between the end of March and the beginning of July with a special fishing boat called ciancola. Afterwards the heads and the guts of the fish are removed and the anchovies are packed in salt. The last step of the process to obtain the colatura sauce is alternating layers of anchovies and salt in little wooden barrels called terzigni. Inside these barrels, this amazing liquid surfaces little by little. Such a brief description does not do justice to the craftsmanship needed to master this process. One thing is sure: the colatura di alici from Cetara is both a simple product - because it is made with very few ingredients, and a complex product, because it is deeply intertwined with local tradition.
Acquapazza Gourmet is an artisanal company that produces small precious quantities of colatura sauce, always respecting the time needed for the product to mature. The Acquapazza Gourmet colatura di alici ages in chestnut barrels and is only made with anchovies fished in the Gulf of Salerno.It is delicious with:
- Pasta from Gragnano
- Risotto
- Salads
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Data sheet
- Region
- Campania
- Gluten free
- Yes
- Product for Vegetarians
- Yes
- Perishability
- Non perishable
- Lactose free
- Yes
Nutrition Facts
| NUTRITION INFORMATION | |
| (PER 100G) | |
| ENERGY | 130Kcal |
| (541kJ) | |
| PROTEIN | 23.21g |
| CARBOHYDRATE | 0.19g |
| of which SUGARS | <.0.01g |
| FAT | 0.19g |
| of which SATURATES | <.0.01g |
| SALT | 20g |
Ingredients
Colatura di alici (Italian anchovy sauce)
Allergens
Fish
How is anchovy sauce made?
Colatura di alici or anchovy sauce - a Slow-Food presidium - is an amber liquid obtained by salt-ripened anchovies. Anchovies are fished between late Spring and mid Summer and they are immediately placed in wooden barrels, called terzigni, where anchovies are traditionally left to ripe. Usually colatura sauce is ready by December; that’s why a celebration of this anchovy sauce is held in the middle of December.
Colatura di alici from Cetara is a by-product of preserving anchovies. It requires experience and patience - two features commonly found in artisan production, but always lacking in industrial production.
The story of this sauce is very ancient and is intertwined with the stories of monks living in the San Pietro a Toczolo parsonage, close to Amalfi. After fishing, these monks used to clean anchovies and layer them with coarse salt in big wooden barrels. Then they placed a heavy rock on the lid, which acted as a press.
All excess liquid depositing and dripping on the bottom was so scented that one day the monk in charge of cooking decided to take it and use it to dress vegetables. That’s how colatura di alici became such a delectable liquid sauce - beloved both by local housewives and by people all over the world.
