Cetara Anchovy Drippings 1 Liter

Cetara Anchovy Drippings 1 Liter

Anchovy drippings have ancient origins, believed to stem from "Garum," a condiment used by the ancient Romans to enhance flavors. It is thanks to Cistercian monks that the recipe has been passed down to the present day. The production of this sauce is particularly complex, especially regarding the processing time. It takes several months before the amber liquid with its distinctive flavor can be bottled, and around thirty kilos of anchovies are needed to produce just one liter. The main ingredients are, of course, anchovies, which are layered alternately with salt after being gutted and deheaded. The true magic of this sauce happens in the "terzigno," a barrel made of oak or chestnut. The anchovies and salt are pressed under the weight of stones placed on top of the barrel lids and left to mature. Over time, the pressure brings the amber liquid to the surface, which can then be collected and bottled in large glass containers, where it continues to mature in sunlight for several months. The final step involves reinserting the liquid into the barrels containing the anchovies, and only then is it allowed to drain through special holes at the bottom. After being filtered, it can finally be bottled, but we must wait another eighteen months before using it to season our dishes.

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