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anchovies

The traditional anchovy sauce of Cetara
The main ingredient of our cuisine

Protected Denomination of Origin

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How anchovy colatura is made

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recipe
Our traditional recipe
port of Cetara
Cetara, Amalfi Coast

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Information site on the traditional anchovy sauce of Cetara

Cetara anchovy colatura is a traditional Campania agri-food product, produced in Cetara, on the Amalfi Coast, descendant of the Garum of the ancient Romans.
It is an amber-colored liquid sauce that is produced by a traditional process of ripening anchovies in a solution saturated with water and salt.
The anchovies used are fished near the Amalfi Coast in the period from the end of March to mid-July.
Anchovy colatura has obtained the PDO recognition.

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