Colatura di Alici is the gold of Cetara, a delicious preparation that comes from a centuries-old tradition.
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 then placed inside a chestnut barrel, alternating them with layers of sea salt. Ripening times range from 18 to 30 months.
