Traditional Cetara anchovy sauce 100ml

Colatura di Alici di Cetara

Traditional Processing

Cetara DOP anchovies

The traditional anchovy sauce made by hand

the anchovies are gutted and placed in small wooden barrels

Ingredients:

Anchovies 90% Salt 10%

Without preservatives, natural liquid, obtained from the maturation of salted anchovies

Characteristics of cetera anchovies

The "Colatura di Alici di Cetara" is a liquid product obtained from the maturation of anchovies in salt.
– clarity: clear and bright;
– colour: amber, tending towards mahogany-brown;
– smell: persistent, intense that recalls the scent of salted anchovies, fresh anchovies, brackish;
– flavour: umami, strong and with high sapidity due to the use of anchovies and salt as raw materials;

It turns out to be a highly protein extract composed of free amino acids, immediately assimilable by the body.

The presence of fats derives from the process of cellular disintegration which takes place during the maturation of the anchovies, in close contact with the sea salt, inside the thirds and wooden barrels.

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: 60kcal/100g

Fat: 0,11g/100g

of which saturated: 0,05g/100g

Proteins: 11,3g/100g

Salt: 23,7g/100g

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 Neptune, Cetara (SA) Campania