So what's so special about the colatura di alici of Cetara?
The best way to find out is to taste a dish made with this precious condiment, but knowing something about its history will certainly make the experience more complete.
The colatura di alici of Cetara is a traditional condiment from the Amalfi Coast whose origins date way back to antiquity; it descends directly from a sauce called Garum, used by the ancient Romans.
This amber-colored sauce is obtained by fermenting salted anchovies, a process that has been handed down for generations, with specific techniques and timing that enhance its unique and intense flavor.
The best time for anchovy fishing is from late March to early July, but May is considered the ideal time for catching the best-quality anchovies.
The freshly caught anchovies are cleaned and allowed to rest in increscatura, a solution of water and salt, and then layered with coarse salt in oak barrels. These barrels, called terzigni, are then covered and pressed with heavy stones, allowing the liquid to ferment and mature.
The final step is to filter the liquid through linen cloths. The resulting substance is then placed in glass flasks, inside which a bunch of oregano is placed to flavor the sauce. The containers are exposed to light to achieve a perfect product.
The result is a strong-tasting liquid used mainly to season simple dishes such as spaghetti, a classic of Cetara cuisine.
The Festa della Colatura di Alici, held in the first half of December, celebrates this precious product, with the presentation of new recipes and conferences that highlight the community's strong ties to its maritime and culinary traditions. The colatura di alici is not only a distinctive element of local cuisine, and also represents a cultural heritage of inestimable value, bearing witness to jealously guarded craftsmanship expertise.
An interesting fact: the authentic colatura di alici of Cetara is made exclusively by hand; there are no "industrial" versions, so don't be fooled!
