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Colatura di Alici di Cetara (Traditional Anchovy Sauce) - Delfino


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Colatura di Alici di Cetara (Traditional Anchovy Sauce) - Delfino


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Colatura di Alici

Colatura di Alici di Cetara – Anchovy Sauce: this traditional amber liquid is renowned all over the world.

This ‘noble’ liquid derives from GARUM and was used by the Ancient Romans as a dressing for all their food. The colatura di alici di Cetara (Anchovy Sauce) is one of the specialities of Cetara’s culinary art and our product is prepared with the same dedication as in the past, respecting the tradition of the Amalfi Coast.

The Cistercian Monks of Amalfi created the original traditional colatura di alici as we know it today.Its unique flavour and the slow process of production have made it a symbol of the workmanship of generations. The art, handed down from father to son over the generations, of salting and filtering this strongly flavored liquid is the result of carefully maturing and pressing the salted anchovies.Our colatura di alici di Cetara is a genuine food, easy to digest and rich in vitamin A.

It can be seasoned with fresh herbs such as parsley, garlic, paprika and added to pure olive oil as a dressing for spaghetti or linguine. The traditional Christmas fish supper is not complete without the colatura di alici di Cetara to garnish dishes. Nowadays, thanks to the skill and passion of Delfino Battista, the colatura di alici di Cetara can be used not only to prepare the famous spaghetti dish but also as a garnish instead of salt, for seasoning the various dishes we prepare as a rule.

Delfino Battista’s colatura di alici di Cetara is produced and bottled in different sizes and sent all over the world from the Amalfi Coast. If you want to appreciate this traditional taste, choose the colatura tradizionale di alici di Cetara, which is produced respecting the dictates of the Presidio Slow Food.

Spaghetti with Colatura

Ingredients

350 gr. Spaghetti

parsley

garlic

peperoncino

8 dessert spoons of olive oil

4 dessert spoons of Colatura di alici

he traditional Cetara recipe

Cook the pasta in unsalted boiling water. Meanwhile, chop some parsley, garlic and peperoncino (optional), add eight dessert spoons of olive oil and four dessert spoons of Delfino Battista colatura di alici di Cetara (Anvhovy Sauce).

Add to the pasta cooked al dente, mix well ( do not cook) and serve.

The spaghetti al dente and the strong flavour of the Colatura will guarantee you pure pleasure with each mouthful; the true essence of the magnificent culinary tradition of the Amalfi Coast.

A plain, extremely simple dish! Spaghetti with Colatura di Alici can be cooked by anyone and it doesn’t take much time. An old recipe that well reflects the frenetic pace of modern day: in a few minutes, you can serve a dish which is special, healthy and delicious.


Manufacturer: Delfino Battista

Presidio Slow Food


The Cetara Anchovy Sauce (Colatura): the traditional amber liquid famous throughout the world
The Anchovy Sauce (Colatura) from Cetara the traditional liquid famous throughout the world, a noble descendant of the Garum, that was used by the ancient Romans as a universal seasoning. The Anchovy Sauce is one of the specialties of the Cetara culinary art, and ours is prepared with the same passion as it was in the past, according to the rules of the Costiera Amalfitana tradition. The unique taste and the careful productive process have made it a symbol of industriousness of many generations which pass down from father to son, the art of salting and so filtering the liquid endowed with an intense aroma, result of the wise aging and pressing of the salted anchovies. It can be eaten with few fresh aromas as: parsley, garlic, chili pepper and a good EVO oil, mixed together to season a good dish of spaghetti or linguine.
Articolo - 26/06/2018 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Delfino Battista: How our specialities born: the production.
How our specialities born: the making processes, the passion and the love for our familiar conduction company is one of the peculiarity of our company. All the Delfino Battista's products are rigorously without any preservative or chemical additive to preserve the finest quality and the natural taste. During all these years nothing has changed, our company succeed in bringing to your table guaranteed and genuine products every day. Simple and natural ingredients and a production that respects the best Cetara tradition make our products very recommended for a genuine and balanced alimentation. It is necessary to remember that the production methods are completely artisanal, so the processes like the packaging is all hand made.
Articolo - 22/02/2016 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Delfino Battista: How our specialities born: the production.
How our specialities born: the making processes, the passion and the love for our familiar conduction company is one of the peculiarity of our company. All the Delfino Battista's products are rigorously without any preservative or chemical additive to preserve the finest quality and the natural taste. During all these years nothing has changed, our company succeed in bringing to your table guaranteed and genuine products every day. Simple and natural ingredients and a production that respects the best Cetara tradition make our products very recommended for a genuine and balanced alimentation. It is necessary to remember that the production methods are completely artisanal, so the processes like the packaging is all hand made.
Articolo - 22/02/2016 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Delfino Battista: Treatment of Alici di Cetara
Immediately after the Second World War Pasquale Battista has opened a small canning factory mainly for anchovies in Cetara and led it until to the 90s.
Articolo - 03/10/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Delfino Battista: This is how our specialties are prepared
Our products are manufactured in our family owned company with love and passion. All Delfino Battista products are manufactured strictly without preservatives or chemical additives. This is why they are high quality products which retain their extraordinary and natural taste.
Articolo - 04/06/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Colatura di Alici di Cetera (savoury anchovy sauce)
The so-called Colatura di Alici di Cetara is a traditional sauce that is made in Cetara on the Amalfi Coast in Campania.
Articolo - 30/09/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Spaghettoni with Colatura di Alici di Cetera and chilli
Ingredients for 4 people: - 400 g Spaghettoni "Benedetto Cavallieri" - 2 tablespoons Colatura di Alici "Delfino" (savoury anchovy sauce) - 1 tablespoon bread crumbs - 2 chopped garlic cloves from Nubia - 1 chilli - Extra Virgin Olive Oil "Marvaldi" - Chopped parsley
Ricetta - 18/09/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Macaroni with zucchini flowers, saffron and bottarga
Ingredients for 4 people: - 250 g macaroni "La Campofilone" - Tuna bottarga "Stefano Rocca" - 15 Sicilian peeled almonds from Castelluzzo - Anchovies Colatura "Slow Food" - raisins - 5 zucchini flowers - Fresh wild fennel - saffron - Extra virgin olive oil with chili "Gradassi"
Ricetta - 18/03/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Tuffoli with cauliflower, Colatura and tuna bottarga
Ingredients for 4 people: - 400 g Tuffoli "Pastificio Mancini" - 100 g cauliflower - Colatura of sardines "Sapori del Sud" - 30 g Tuna bottarga "Stefano Rocca" - Extra virgin olive oil Gran Cru Biancolilla "Frantoio Cutrera" - pepper
Ricetta - 29/11/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Scialatielli with broccoli and Colatura di Alici
Ingredients for 4 people: - 400 g Scialatielli “Gragnano in Corsa” - 2 tablespoons Colatura di Alici di Cetera - 6/7 green olives Belice “Arconatura” - 1 chili - Extra virgin olive oil Primolio “Oleificio Cutrera” - 1 clove of garlic - 200 g broccoli - Grated salty ricotta - salt
Ricetta - 15/11/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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