Format
| Format | 50ml |
Anchovy Colatura is considered the “gold of Cetara,” a prized delicacy rooted in centuries of tradition. Made from anchovies caught in the spring along the Amalfi Coast by Cetara fishing boats, the fish are carefully processed just hours after being caught. The anchovies are cleaned and layered with sea salt inside chestnut barrels, where they slowly mature for 18 to 30 months, developing their rich and distinctive flavor. Colatura is
generally used as an accompanying sauce to other dishes. The typical and most
renowned dish is spaghetti aglio, olio e peperoncino, flavored with colatura di
alici, but it goes well with all seafood dishes, avoiding the addition of salt.
It can also be used on sautéed vegetables, to season tomatoes, eggs and olives.
CA$32,95
Anchovy Colatura is considered the “gold of Cetara,” a prized delicacy rooted in centuries of tradition. Made from anchovies caught in the spring along the Amalfi Coast by Cetara fishing boats, the fish are carefully processed just hours after being caught. The anchovies are cleaned and layered with sea salt inside chestnut barrels, where they slowly mature for 18 to 30 months, developing their rich and distinctive flavor. Colatura is
generally used as an accompanying sauce to other dishes. The typical and most
renowned dish is spaghetti aglio, olio e peperoncino, flavored with colatura di
alici, but it goes well with all seafood dishes, avoiding the addition of salt.
It can also be used on sautéed vegetables, to season tomatoes, eggs and olives.