Colatura di Alici di Cetara PDO in a boxed bottle. A liquid anchovy condiment, to use drop by drop.
After the catch, the anchovies are gutted and then laid head to tail in a small oak barrel called a terzigno, alternating layers of salt and fish. A wooden disc weighed down with stones presses the whole.
As it matures, a clear, deep amber liquid rises to the surface. Its flavour is pronounced and full-bodied.
It is used off the heat, on spaghetti with garlic and oil, green vegetables or raw fish. The boxed bottle is also suitable for resale in delicatessens.
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Colatura di Alici di Cetara PDO in a boxed bottle. A liquid anchovy condiment, to use drop by drop.
