Colatura di alici di Cetara DOP
Cetara anchovy colatura
The amber liquid drawn off anchovies (Engraulis encrasicolus) matured under salt at Cetara on the Amalfi coast, a direct descendant of Roman garum. Clear and brilliant, amber tending to mahogany-brown.
Designation
- Certification
- DOP
- Category
- Fresh fish, molluscs and crustaceans
- Registered
- 2020 (Reg. UE n. 1529 del 14.10.20)
Where it is made
Cetara, Amalfi coast, province of Salerno.
How it is made
The smell is persistent and intense, recalling salted anchovies and fresh anchovies. It is drawn from the barrel as the salted fish presses down over months.