The Anchovies
The scent of the Cetara sea
The bond of the anchovies with the Cetara area is so strong that the expression “alici di Cetara” often becomes spontaneous and intuitive.
Cetara anchovies, like blue fish in general, are daily found in the homes and recipes of the local people: for many decades they have been the basic element of nutrition for the village and, still today, for their excellent quality, they are valued by local restaurants
The “Colatura”
A unique ingredient in the world
This amber liquid, very similar to the Roman garum, is obtained from the process of maturation of the salted anchovies.
The anchovies are fished according to the secular method of the “cianciolo”, consisting in the use of lamps to make them come to the surface; once harvested, they are beheaded and eviscerated by hand and then placed, with the classic “head-tail” technique, in alternate layers of salt and anchovies in a special oak wood container, which takes the name of “terzigno“.
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