Colatura

This ‘noble’ liquid derives from GARUM and was used by the Ancient Romans as a dressing for all their food. The colatura di alici di Cetara (Anchovy Sauce) is one of the specialities of Cetara’s culinary art and our product is prepared with the same dedication as in the past, respecting the tradition of the Amalfi Coast.

The Cistercian Monks of Amalfi created the original traditional colatura di alici as we know it today.

Its unique flavour and the slow process of production have made it a symbol of the workmanship of generations. The art, handed down from father to son over the generations, of salting and filtering this strongly flavored liquid is the result of carefully maturing and pressing the salted anchovies.

Our colatura di alici di Cetara is a genuine food, easy to digest and rich in vitamin A. It can be seasoned with fresh herbs such as parsley, garlic, paprika and added to pure olive oil as a dressing for spaghetti or linguine.

The traditional Chistmas fish supper is not complete without the colatura di alici di Cetara to garnish dishes. Nowadays, thanks to the skill and passion of Delfino Battista, the colatura di alici di Cetara can be used not only to prepare the famous spaghetti dish but also as a garnish instead of salt, for seasoning the various dishes we prepare as a rule.

Delfino Battista’s colatura di alici di Cetara is produced and bottled in different sizes and sent all over the world from the Amalfi Coast.