1 PACK X 250ml anchovy sauce.

Colatura di Alici (Anchovy Sauce) is Cetara's gold, a delicious condiment born from a centuries-old tradition. Anchovies caught during the spring on the Amalfi Coast by Cetara's fishing boats are processed within hours of being caught. The anchovies are gutted and then placed in a chestnut barrel, alternating with layers of sea salt. The maturation period ranges from 18 to 30 months.

What is Colatura di Alici di Cetara?

It is a premium liquid condiment obtained from the maturation of salted anchovies, a symbol of Cetara's gastronomic tradition.

Why is ARMATORE Colatura di Alici different from other anchovy sauces?

Our Colatura di Alici is aged for at least 24 months in chestnut barrels, never in plastic drums, to ensure a deep and authentic flavor.

What anchovies are used for Colatura di Alici?

Only the freshest anchovies caught in the sea off the Amalfi Coast and the Gulf of Salerno, within hours of being caught.

How are anchovies processed for Colatura?

The anchovies are "scapezzate," meaning carefully gutted by hand, by the expert women of Cetara, custodians of a centuries-old tradition.

What does it mean that Colatura is aged in chestnut barrels?

The chestnut wood imparts complex aromas and natural maturation, making the Colatura richer and more harmonious.

Is Colatura di Alici DOP certified?

Yes, we strictly adhere to the DOP regulations, which protect the origin and traditional production method of Colatura di Cetara.

How is artisanal Colatura di Alici made?

The salted anchovies are layered in chestnut barrels and left to mature for at least two years, collecting the liquid by decanting.

What does ARMATORE Colatura di Alici taste like?

Intense, savory yet balanced, with deep umami notes. Perfect for enhancing even the simplest recipes.

How to use anchovy colatura in cooking?

Ideal with spaghetti with garlic, oil, and colatura, on vegetables, potatoes, crostini, or to add depth to sauces and broths. It's also excellent for flavoring raw meat or fish. In general, you can replace salt with anchovy colatura for a more intense flavor.