Cetara’s Colatura di Alici is the noble descendant of garum, which was used by the ancient Romans as a universal condiment. Colatura di Alici is one of the specialities of Cetara’s culinary art, and ours is prepared with the same passion as in days gone by, in accordance with the ancient traditions of the Amalfi Coast.
Its origins are lost in the mists of time, but it is said that traditional Colatura di Alici, as we continue to enjoy it today, was created by the skilled hands of the Cistercian monks of Amalfi.
THE ANCHOVY SAUCE
Its unique flavour and the painstaking production process have made it a symbol of the hard work of entire generations, who have passed down the art of salting and then filtering the intensely flavoured liquid – the result of the curing and pressing of salted anchovies.
Our Colatura di Alici is healthy, easy to digest and rich in vitamin A, and can be enjoyed with a few fresh herbs such as: parsley, garlic, chilli and a good extra virgin olive oil, naturally mixed just before serving to dress linguine or spaghetti cooked al dente.
Tradition dictates that Colatura of anchovies should be used in Cetara solely to season dishes made with fish on Christmas Eve on Christmas Eve.
Today, thanks to Delfino Battista, who produces it with passion and expertise, it can be used not only to prepare the famous dish of spaghetti with Colatura di Alici, but also as a seasoning to add flavour, instead of salt, to the various dishes we enjoy on our tables every day.
Colatura Delfino Battista is produced and bottled in various sizes and packaging varieties and from the Amalfi Coast it is shipped to all parts of the world.
Interesting facts about anchovy sauce
How do you make a anchovy sauce?
The colatura of anchovies is obtained from the slow slow maturation of the anchovies in salt in wooden barrels, according to an ancient artisanal method typical of Cetara. The liquid amber-coloured which rises to the surface is filtered several times until it becomes a sauce with flavour that is intense and concentrated with the taste of the sea.
How much does anchovy sauce cost?
The price of anchovy sauce varies depending on the size and quality of the raw ingredients. At Delfino Battista, a 100 ml bottle of anchovy sauce costs around 7 euros, a modest investment for a high-quality gourmet condiment.
How is the sauce made from anchovies used in cooking?
The sauce made from anchovies is used mainly raw, emulsified with extra virgin olive oil, garlic and parsley to dress pasta. It can be used to flavour even vegetables, bruschetta, potatoes boiled and dishes of fish, as a substitute for salt.
How much sauce made from anchovies should I use for the pasta?
For a plate of pasta, 1 tablespoon of colatura di alici per person is sufficient, diluted with extra virgin olive oil and a little of the pasta cooking water. It is important not to use too much, as it is a very savoury and concentrated condiment.
What is the difference between sauce of anchovies and anchovies preserved in salt?
Salted anchovies are whole fish preserved in brine, whilst ‘colatura’ is the liquid that forms during their long curing process. The anchovies are eaten as an ingredient, whilst the colatura is used as a liquid condiment to add flavour and umami to dishes.
How do you store the sauce made from anchovies after opening it?
Once opened, the anchovy sauce should be kept tightly sealed in a cool, dark place, preferably in the fridge. If handled with clean, uncontaminated utensils, it can last for several months whilst retaining its full flavour.
Is the sauce made from anchovies gluten-free?
The colatura of anchovies traditional is generally made only from anchovies and salt, therefore naturally free from gluten. It is nevertheless advisable to check the label of the manufacturer’s label to rule out any contamination or additives.
With which dishes does sauce pair best with anchovies?
Anchovy sauce pairs perfectly with spaghetti, linguine and simple pasta dishes, as well as with vegetable side dishes, seafood salads and crostini. Its strength lies in bringing out the best in humble ingredients and simple recipes, enhancing the flavour without overpowering it.
