Cetara anchovy sauce (originally known as Colatura di Alici di Cetara) is a liquid product obtained by ripening salted anchovies, native to the Cetara region of Salerno, Italy. It is known for its intense, persistent aroma and highly salty umami flavor. "Colatura di Alici di Cetara" holds a Registered Designation of Origin (DOP), which protects its origin and production methods.
History and Use
Cetara anchovy sauce has been spreading in a limited way for centuries in the Amalfi Coast region, particularly in Cetara. It was considered an essential ingredient in Christmas Eve celebrations, with every family known to provide it to flavor spaghetti or linguine for the eve of the meal. The product's wider recognition and popularity increased from the 1980s onward, when restaurants in Cetara began serving colatura in its classic form (spaghetti alla colatura di alici) and as a natural flavor enhancer in other dishes. Media attention and television coverage also contributed to the spread of this knowledge. Today, colatura has become a popular ingredient throughout Italy and internationally.
About Cetara Anchovy Sauce ( IMAGEartPRO )
Product Features
When consumed, it has unique characteristics: a clear, shiny liquid with a color that ranges from amber to mahogany-brown. Its aroma is persistent and intense, reminiscent of the salty aromas of fresh and salted anchovies. Its taste is highly saline, resulting from the use of anchovies and salt as its main ingredients. The product is a high-protein extract rich in free amino acids, formed through cell lysis, which occurs when anchovies are matured in wooden barrels in contact with sea salt. At the end of the matured-salting process, 100 grams of the product must contain at least 8 grams of protein and at least 20 grams of salt.
Production Area and Method
The anchovies used in Cetara anchovy sauce can be caught year-round. The specific fishing area is located in front of the coastline of the province of Salerno, within a maximum distance of 12 miles from the coast and at depths of 50 to 200 meters. Anchovies caught must be processed and processed only within the territory of the Communes (municipalities) of the province of Salerno. Anchovies must be caught traditionally using a cianciolo (catch net) or another authorized fishing method. The time from the moment of catch to the final delivery of the anchovies to the processing laboratories must not exceed 12 hours.
The production process consists of the following main stages:
Preparation: Anchovies are prepared by manually decapitating and gutting ("scapezzate"). To facilitate initial dehydration, anchovies may be allowed to marinate (minimum salt/water ratio 1:5) for up to 24 hours ("incruscatura").
Salting: Anchovies are placed by hand, alternating layers of sea salt, into large wooden barrels called terzigni (one-third barrels) that can hold 20 kg or up to 200 kg. The anchovy/salt weight ratio must be at least 2:1.
Maturation: After the wooden barrels are closed with a disc and weights, the maturation period is 9 months and during this stage the barrels must be kept in cool and ventilated environments.
Maturation (Affinamento - Optional): After the 9-month maturation period, the maturation phase can be applied. This phase can be carried out in production laboratories or in restaurants located only in the municipality of Cetara. The matured product may only be used in the relevant restaurant establishment.
Straining (Spillatura): At the end of the maturation or maturation process, the liquid in the terzigni (barrels) is obtained either by a hole opened at the bottom of the barrel with a special tool (vriale) or by emptying the barrels and filtering the liquid through special cloths called "cappucci" and collected in this way into containers.
Geographical Connection
The aroma and flavor characteristics of Cetara anchovy sauce stem, in part, from the conditions of the specific fishing area off the coast of Salerno. The high salinity (approximately 38%) and depth (average 200 meters) of this marine area contribute to the slower, less oily growth of the anchovies. The low oil content reduces the risk of rancidity during prolonged salting. Furthermore, the skill of local operators, who maintain the handmade character of the product and the ability to quickly decapitate and eviscerate the anchovies by hand, contribute to its quality, free from bitter tastes. Processing the anchovies immediately after catching prevents any deterioration in quality that might occur from prolonged freezing or refrigeration.
