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The so-called Colatura di Alici di Cetara is a traditional sauce that is made in Cetara on the Amalfi Coast in Campania.
The anchovies are processed right after the fishing. They are are placed in small chestnut or oak casks (called terzigni) with alternate layers of salt. The barrels are covered and weights are placed on the lid. Because of the pressing pressing and the four to five months long maturation a liquid rises to the surface. At the end of the aging period, a hole is punched in the bottom of the barrel, from which exits drop by drop the final product: Colatura. The liquid is collected and bottled.