Colatura di alici (Italian:[kolaˈtuːradiaˈliːtʃi];lit. 'anchovy drippings')[1] is anItalianfish sauce made fromanchovies, from the small fishing village ofCetara, Campania. The sauce is a transparent,amber-colored liquid, produced by fermenting salted anchovies insideterzigni, smallchestnut barrels.[2] The fish used in the sauce are harvested from theAmalfi Coast between March 25 (Annunciation) and July 22 (Feast ofMary Magdalene). Colatura di alici was grantedProtected Designation of Origin status in 2020.
The origins ofcolatura di alici date back toancient Rome, where a similar sauce known asgarum was widely used as a condiment.[3] The recipe for garum was recovered by a group ofmedieval monks, who would saltanchovies in wooden barrels every August, allowing the fish sauce to drip away through the cracks of the barrels over the course of the process. Eventually the process spread across the region and was perfected by usingwool sheets to filter the fish sauce. One common way this fish sauce has been used is in a dish calledspaghetti alla colatura di alici, which includes very small amounts of the fish sauce with spaghetti, garlic, and olive oil.[1]
Media related toColatura di alici di Cetara at Wikimedia Commons
| Fish sauce |  | |
|---|---|---|
| Fish paste | ||
| List articles | ||
