SINCE 1950
Nothing has changed, and the flavours prove it.
In the immediate post-war period,
Pasquale Battista opened
a small workshop in Cetara specialising in tinned food, mainly anchovies, which he ran with passion and pride until the 1990s.
HISTORY
The link between anchovy processing and Cetara goes back a long way and, today as in the past, it continues thanks to Mr Battista’s sons, who, with undiminished passion, process the anchovies in accordance with traditional methods.
CETARA
OUR
HOME FOR EVER
In the ancient world, numerous places around the Mediterranean were known as Taricheiai (in Greek) or Cetaria (in Latin). This is because, in ancient times, there were fish-processing plants in these places. Cetara, a charming little fishing village that we come across after Vietri sul Mare, owes its name to the fact that fishing has been practised there since ancient times.
By the Middle Ages, almost all Roman fish-processing factories had been transformed into facilities similar to tuna traps, as the production of sauces – which had initially been highly sought-after – fell into disuse.
In Cetara, however, there is still a fish-processing industry today, and Delfino Battista proudly carries on the tradition, continuing to produce specialities that stem from an unbreakable bond with the splendid sea of the Amalfi Coast.
In Cetara’s marina, just a stone’s throw from the main beach, Delfino Battista has further strengthened his presence with the opening of “Sapori Cetaresi”, a new retail outlet.
