Anchovy in salt go back to the middle ages, the preservation of anchovies in salt is still considered the best way to keep this product caught in the spring, for all winter. There are some specific details that the "Alici sotto sale Acquapazza Gourmet” producer in Cetara follows. The anchovies used are fished only in the waters of the Gulf of Salerno and on a certain period of the year, between the end of March until the beginning of July. They are then selected, eviscerated and decapitated, are salted and placed in layers, with the classic method head-tail inside the terzigni, small barrels made of chestnut wood then covered with a wooden disc and a big marine stone to provide the weight. The terzigni are kept for 6 months in a cool and dry place. After this period the anchovies are ready to be consumed and stored until the next spring.
The town of Cetara has been declared a World Heritage Site by Unesco. For decades this small town has made a living from the processing of anchovies and tuna and the Colatura production really brings the streets of this beautiful little town alive.
Acquapazza Gourmet is a small company founded in Cetara on the Amalfi Coast by 4 friends who share a passion for the tradition of marine products and in particular for the one product which is a symbol of their town – the anchovy sauce (Colatura d’Alici in Italian).
How to use: Excellent for pasta sauce, great on pizzas, or in the preparations of vegetable dishes.
Soak the anchovies in cold water for 15-20 minutes before using, yields a flavour out of this world.