Cetara’s anchovies colatura
In the heart of the Amalfi Coast, between the steep cliffs and the scent of the sea, lies an ancient and precious gastronomic treasure: the colatura di alici di Cetara. This amber-colored and intensely flavored condiment is the living legacy of a thousand-year-old tradition that found its epicenter in the small seaside village of Cetara.
Ancient origins, eternal flavor
The roots of colatura go back in time, to Roman times, when the Latins produced a similar sauce called garum, used to flavor numerous dishes. Over the centuries, the technique was refined and preserved by medieval Amalfi monks, who as early as the 13th century practiced maturing fish in wooden barrels, allowing the resulting liquid to slowly drip through a linen cloth.
In Cetara, the artisanal production of colatura has found its most authentic expression: the anchovies, fished in the spring using traditional methods, are cleaned, beheaded and arranged in layers under salt in typical containers called “terzigni”. After a long maturation, the liquid obtained from natural pressure is collected, filtered and bottled. The result is a sauce with a strong but harmonious taste, capable of enhancing even the simplest dishes, such as spaghetti with garlic, oil and colatura.
PDO: a recognition of tradition
In December 2020, the Cetara anchovy colatura obtained the PDO (Protected Designation of Origin) recognition from the European Union. An important milestone that certifies not only the excellence of the product, but also the inseparable bond with the territory, the artisanal techniques and the knowledge handed down from generation to generation.
The DOP specification protects every phase of the process: from fishing the anchovies in the Gulf of Salerno, to the processing and bottling that must take place exclusively in the municipality of Cetara. A presidium that guarantees the quality, but also the sustainability and traceability of this unique condiment in the world.
Symbol of Mediterranean cuisine
Today, colatura di alici is an ambassador of Campanian taste in the world. Whether it is used to season a first course or to give character to a bruschetta, it remains the symbol of a cuisine made of few ingredients, but chosen with care and prepared with love.
A small gastronomic masterpiece, born from the sea and patience, that tells a centuries-old story – the story of the people of Cetara, of their sea, and of a tradition that lives in every drop of colatura.
Spaghetti with Anchovy Sauce Recipe by Pasquale Torrente
Chef Pasquale Torrente, ambassador of Cetara cuisine and owner of the restaurant “Al Convento” (now “Casa Torrente”), offers a simple but flavorful version of spaghetti with anchovy sauce.
Italian Cuisine
Ingredients for 4 people
400 g of spaghetti
1 clove of garlic
Fresh parsley to taste
Fresh chili pepper to taste
Extra virgin olive oil to taste
Cetara anchovy sauce to taste
Procedure
In a pan, brown the finely chopped garlic with a bunch of parsley and chili pepper in extra virgin olive oil.
In the meantime, cook the spaghetti in plenty of unsalted water, as the sauce will provide the right flavor.
Drain the pasta al dente and transfer it to the pan with the sauce, mixing well.
Off the heat, add the anchovy sauce to taste, stirring clockwise to combine everything.
Taste and, if necessary, adjust the amount of anchovy sauce.
Serve immediately, garnishing with a little chopped fresh parsley.
La Cucina Italiana
rai.it
The secret of this dish lies in the quality of the ingredients and the simplicity of the preparation, which enhances the unique flavor of the anchovy sauce.
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