Cetara anchovy sauce is a typical product of the gastronomic tradition of the Amalfi Coast, in particular of the small village of Cetara, in the province of Salerno, in southern Italy. It is a delicious and highly appreciated condiment in Italian cuisine.
Here is some key information about Cetara's anchovy sauce:
Origin: Cetara anchovy sauce has ancient origins and has been passed down through generations. Production is concentrated in the small town of Cetara, located along the Amalfi Coast.
Main ingredient: The basis of the anchovy sauce is made up of fresh anchovies (Engraulis encrasicolus). After being cleaned, the anchovies are salted and placed in wooden barrels, alternating layers of fish with layers of salt.
Production process: The production process is long and traditional. Salted anchovies are pressed to extract the liquid, which is full of intense, savory flavors. The resulting liquid is collected and left to ferment for several months. Subsequently, it is filtered through wicker baskets, obtaining the final pouring.
Organoleptic characteristics: Anchovy sauce is a golden liquid condiment, very salty and rich in fish flavour. It has an intense aroma and a unique taste that may vary slightly depending on the manufacturer.
Use in the kitchen: Cetara anchovy sauce is often used as a condiment for salads, pasta, risottos and fish dishes. It is a very versatile ingredient that can be used to add depth and complexity to dishes.
The producers: Some of the best-known producers of Cetara anchovy sauce are Acquapazza, Nettuno, and Cetara. These manufacturers often follow traditional production methods to preserve the quality and authenticity of the product.
Cetara anchovy sauce has become an Italian gastronomic excellence, appreciated both nationally and internationally, and is often considered a sophisticated alternative to the common anchovy or olive oil as a condiment.
