What are cetara anchovies?
Cetara is a small village nested on the Amalfi Coast and famous for fishing and producing tuna and anchovies. Moreover, that village is the homeland of Colatura of anchovies. What is Colatura? Colatura (dripping) comes from anchovies caught between Amalfi and Capri in Salerno Gulf.
Cetara anchovies are a type of anchovy that is known for its quality and taste.
They are named after the town of Cetara, located on the Amalfi Coast in southern Italy. Cetara anchovies are caught in the Gulf of Salerno, known for its clear waters and abundance of fish.
The anchovies are typically caught between March and July :
When they are at their peak, they are processed using traditional methods, which involve cleaning, salting, and pressing the fish to remove excess water. The anchovies are then aged in wooden barrels for several months, which gives them a distinctive flavor and texture. Chefs and food lovers around the world highly prize Cetara anchovies. They are often used in traditional Italian dishes, such as spaghetti con le acciughe (Spaghetti with anchovies) and bagna cauda (a dip made with anchovies and garlic). They can also be enjoyed on their own as a snack or appetizer.
What is anchovy sauce from Cetara?
Anchovy Colatura is a specialty produced in Cetara in Campania, a small Italian region. It is an amber-colored liquid produced by preserving anchovies in wooden barrels in a mixture of water and salt, as was done in the past.
