Cetara Anchovy Fillets in Oil 200g

Cetara Anchovy Fillets in Oil

Cetara DOP anchovies

Traditionally worked exclusively by hand

Alice for Alice is cleaned and jarred

Ingredients Cetara Anchovy Fillets in Oil:

Anchovies 70%, sunflower oil 30%, salt

Peculiarities of Cetara Anchovy Fillets in Oil

Only the largest anchovies, fished on the Amalfi Coast, are selected for salting.

The maturation process takes place in chestnut barrels, for a period never less than 8 months, alternating layers of anchovies with layers of sea salt.

Anchovies in Cetara salt lend themselves very well to the creation of countless recipes and are excellent for flavoring and enhancing different dishes.

Tradition and Passion of Cetara's Anchovy Colatura

The anchovies caught during the spring on the Amalfi Coast, by the fishing boats of Cetara, are processed a few hours after capture.

The anchovies are gutted and subsequently placed inside a chestnut barrel, alternating them with layers of sea salt.

Ripening times range from 18 to 30 months.

This procedure with the Nettuno company has been done manually for 70 years, if you find yourself in Citare our advice is to visit the company and meet the owners.

Unique geographic features

The physical characteristics of the production area are very unique, which in the northern part ends with the chain of Monti Lattari, the backbone of the Amalfi and Sorrento coasts, with notable altimetric excursions (from sea level to over 1400 metres).

The strong variability of the marine area contributes to determining specific environmental conditions in which the fish species object of fishing develop: there are stretches of sea with very high depth already a few miles from the coast with the consequence that in the area fishing for anchovies is carries out up to a maximum distance of 12 miles, at average depths of about 200 meters.

the sea

In this stretch of sea there are high salinity levels of about 38 per thousand, with less development of the phytoplanton vegetable component, to which is linked the lesser and slower growth of anchovies which therefore have a low level of fat, an element that makes salted anchovies and colatura more pleasant resulting from the prolonged salting process.

The low lipid content reduces the risk of chemical reactions that cause the phenomenon of rancidity during the maturation period of the salted anchovies.

Colatura di alici di cetara, how do you make one?

Today the colatura is a delicious condiment especially for pasta. Easy to prepare and very delicious.

To prepare a good plate of spaghetti or linguine a sauce must be prepared with:

• two tablespoons of colatura,
• four tablespoons of extra virgin olive oil,
• crushed garlic,
• coarsely chopped parsley,
• chilli, if desired.

Everything is mixed with the salt-free pasta cooking water. Before serving, a grated lemon will give a pleasant freshness and acidity.

Nutritional values

Energy: 103kcal/100g

Fat: 1,63g/100g

of which saturated: 0,75g/100g

Proteins: 20,23g/100g

Salt: 18,85g/100g

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 Neptune, Cetara (SA) Campania