The “Colatura” di Alici di Cetra, 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“.
A precious product that brings the authentic taste of the sea to your table. The anchovy sauce gives your dishes the scent of tradition and at the same time an extraordinary novelty in taste. Use it to season pasta and to flavor vegetables or any other dish you want to enhance with its unique flavor.
The anchovies are fished according to the secular method of the “cianciolo” (lampara) consisting in the use of lamps to make them surface again; once harvested, they are beheaded and gutted (“scapezzate”) 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 is called “terzigno”.
A weight of stone rests on the “terzigno”, sealed with a wooden disk. The anchovies are then left to mature for about six months. At the end of this period, the nectar is ready to be collected through a long distillation process.
Pouring anchovies in the kitchen
Anchovy sauce is a very savory and tasty ingredient; in the kitchen, it takes on the role of condiment. It has the typical characteristics of bluefish and for this reason, it is often used to enrich seafood dishes or simple recipes – as is done with bottarga.
How to use anchovy sauce
The anchovy sauce goes perfectly with extra virgin olive oil, tomatoes, olives, capers, chili, garlic, oregano, and other spices.
Being a very tasty and salty sauce, it is recommended to use anchovy sauce without adding salt to the cooking water or additional seasonings to the dishes. It goes well with spaghetti or linguine, but it is very good to use even on boiled potatoes or vegetables, adding it with a teaspoon. It is perfect to get genuine snacks with a very intense and tasty flavor.
Pasta with garlic, oil, chili and anchovy sauce, a dish that in Cetara is prepared as usual on Christmas Eve. Cook the pasta in unsalted water. Meanwhile prepare chopped parsley, garlic and chili pepper, add eight tablespoons of extra virgin olive oil and four tablespoons of anchovy sauce. Add the pasta, mix well and serve raw.
Colatura di Alici Anchovy Extract from Cetara, where the Colatura is made, is well-known among the greatest chefs all over the world. We tried this tasty condiment with simple farro and anchovy soup. This is how the “Colatura” of anchovies was born: it is said that the monks had the idea of making a condiment with the liquid straining down from the barrels to Saison their simple and poor dishes, similar to the old roman fish sauce called “garum”.
Suggestion: You may use it as a seasoning to almost anything: cooked vegetables, peas and beans soup, cereal soups and all kinds of pasta, but be careful, the cooking water should not be salted at all.
Ingredients: Extract of salted anchovies, salt
“Imported from Italy”