Anchovies, fished in the Amalfi Coast during spring, are layered in casks with sea salt. The salting process and the maturation can last 24/36 months.
Fished during the night and worked within a few hours after, following the ancient tecniques of Cetara’s tradition, Cetara’s Anchovies are an absolute culinary excellence of this Water. Armatore fishes his Anchovies every season, along this magical Coast, which is the suggestive scenery for the“Notte delle Lampare”.
Use Colatura to add umami to dishes, in similar way to adding fish sauce and shrimp paste to Thai dishes or adding Worcester Sauce .