The product

Colatura di Alici di Cetara

Traditional anchovy sauce of 50 ml produced in Cetara
Code:
94000
Country of origin:
Italy - Campania
Weight:
50 ml
Minimum order:
1 piece
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Raw material Traditional sauce produced in Cetara with anchovies fished in the gulf of Salerno between Amalfi and Capri
Appearance It's a liquid brown sauce, dark and shiny, with a smooth texture
Taste Umami, tangy but balanced on the palate, it gives a sense of warmth that enhances the dish
Curiosity The Cetara anchovy sauce is a traditional product from Campania, produced in the small fishing village of Cetara, on the Amalfi Coast. The origins of this gastronomic product date back to the Romans, who produced a sauce very similar to today's sauce, called Garum. The recipe was then somehow recovered in the Middle Ages by the monastic groups present in the Coast, which in August used to conserve under salt the anchovies in wooden barrels with low-cut staves and placed between two beams; under the action of salt, the anchovies lost fluids that escaped between the cracks in the barrels
Our selection Acquapazza Gourmet is a small company founded in the historical centre of Cetara by three members united by their passion for the sea and traditional products of their land, especially Colatura di Alici. Acquapazza still produces its anchovy syrup in small and precious quantities, according to ancient and traditional methods. The anchovies, exclusively caught in the Gulf of Salerno, are put in chestnut wooden barrels (called 'terzigni') only with salt, then aged for over a year. At the end of the maturation, Acquapazza makes a hole on the bottom of the barrels from where they drain a deep brown elixir: the essence of anchovies
Suggestions The Colatura di Alici is typically used for "Spaghetti con Alici". Try it, rather of salt, on confit tomatoes, to aromatize a butter or to flavour a marinature of fish or meat
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Ingredients ANCHOVY, sea salt
Allergens Fish and products thereof
FAO Area FAO 37
Weight 50 ml
Packaging Glass bottle
Nutrition Declaration Energy: 541 kJ / 130 kcal
Fat: 0,19 g
of which saturates: <0.02 g
Carbohydrate: 8,8 g
of which sugars: <0.1 g
Protein: 23,31 g
Salt: 20 g
Typical value per 100 g
The producer

Acquapazza Gourmet - Cetara (SA) - Campania

Why we chose them
Cetara is an ancient fishing village on the Amalfi Coast, a UNESCO heritage site, which for decades has lived on the processing of anchovies. The economy of the village was entirely grounded on fishing and on fish processing. Here is rooted the tradition of anchovy sauce, a sauce made from macerated fish, heir to the famous 'Garum' used by the Romans. Acquapazza Gourmet is a small artisan company, founded in the historic centre of Cetara, by three friends with a common passion for the sea and the fish processing tradition, especially for the processing of anchovy to produce Colatura di Alici. Acquapazza anchovy sauce, unlike other types of Colatura di Alici, is produced according to ancient and traditional methods, in small and precious quantities. Only anchovies fished in the Gulf of Salerno are used, which are then salted in chestnut barrels (called "terzigni") and aged for 18 months. At the end of the maturation phase, a hole is made in the bottom of the barrel, from which the anchovy sauce is drained ("colata", in Italian). A unique product that brings all the flavour and tradition of Cetara to the table
From the same producer
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