Colatura di Alici 1L | Cetara Anchovy Sauce

An Ancient Recipe Passed Down Through Generations

Colatura di Alici 1 Litre is one of Cetara's most celebrated traditional condiments. Produced by Delfino Battista, an established anchovy specialist on the Amalfi Coast, this Italian anchovy sauce traces its origins to ancient Roman garum. The tradition was preserved through the centuries, including by Cistercian monks. Today it is made through a patient artisan process that produces an amber-coloured sauce with a rich, concentrated flavour.

Slow Preparation and Months of Maturation

Approximately 30 kilograms of anchovies are needed to produce one litre of Colatura di Alici. After cleaning, the anchovies are layered with salt inside traditional wooden terzigni, made from oak or chestnut. Weights apply pressure as the anchovies mature; the precious amber liquid is then filtered and left to develop further. The complete process takes approximately 18 months.

Ideal for Restaurants and Everyday Cooking

This 1-litre Colatura di Alici is particularly practical for restaurants, delicatessens and anyone who uses this condiment regularly. Add a few drops to traditional spaghetti, seafood, vegetables, bruschetta and Mediterranean dishes. Its naturally intense savouriness makes it an excellent way to add depth without using much sauce.

Shipping in Italy and Europe

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