IASA Colatura di Alici di Cetara (Anchovy Extract) - 3.38 oz.

Cetara anchovy colatura is a liquid obtained from the maturation and seasoning process of anchovies pressed in salt, following an ancient procedure handed down from father to son by the fishermen of Cetara. The anchovies are placed in an oak wood container, the TERZIGNO (one third of a barrel), arranged with the classic 'head-tail' technique with alternating layers of salt and anchovies. Once the layers are completed, the container is covered with a wooden disc (called tompagno), on which weights (marine stones) are placed. The liquid, due to the pressing and ripening of the anchovies, begins to emerge on the surface. It's a clear, amber colored distillate with a strong, full-bodied flavor. Excellent in spaghetti with anchovy sauce. It's also used to flavor fresh or boiled vegetables (potatoes, escarole, broccoli, etc.) and some fish dishes instead of salt.