Colatura Di Cetara
The colatura di alici or anchovy extract is made in Cetara, a fishing village near Amalfi. It is made by artisans that have to follow a few precise rules so that the colatura will be perfect and guaranteed. This delicious fish sauce is used to flavour many things in our cucina.
After the alici are fished they are cleaned and placed in salt, after 24 hours, they're moved into a small wooden barrel in layers. The barrel is then closed and pressed with weights that over the months will allow the release of the liquid. When the colatura is ready a tiny whole is made in the bottom of the barrel and the colatura drips into its bottle.