The Amalfi Coast cuisine

The “Colatura”, already famous at the time of the Roman Empire (the Gourmet Apicious always used it in the sumptuous banquets that made him famous), was rediscovered in the Middle Ages by the monks of the Amalfi Coast, who used to preserve the anchovies in wooden barrels letting their liquids drizzle with the use of salt.

This procedure was then passed on from father to son amongst the fishermen of the Amalfi Coast and of the maritime village of Cetara, currently the main centre of production of this sauce, which can be used as a delicious dressing for pasta, fish, vegetables, eggs and even in pizza dough.

The Colatura di Alici of Cetara is currently exposed in many national and international gastronomic events, celebrated as a real gem of the Italian regional products, as far as environmentally sustainable and high quality, typically local food is concerned.