Colatura di Alici is actually anchovy sauce because it is derived solely from fresh anchovies, no other kind of fish. Its roots can be traced back thousands of years back from the ancient Roman period when it was still referred to as “garum”. Acquapazza Colatura di Alici di Cetara has achieved 2 Stars Great Taste Award 2017. Acquapazza’s Colatura is considered to be the best Colatura on the market thanks to the ageing period which produces such a rich and concentrated product and it can only be found in a limited number of specialist shops in Italy.
Italian anchovy sauce is an explosion of taste, an amber liquid with the scent of sea and traditions. Made on the Amalfi coast, the fishing is down between the end of March and the beginning of July. Anchovies are then packed in salt. The last step of the process to obtain the colatura sauce is alternating layers of anchovies and salt in little wooden barrels called terzigni. Inside these barrels, this amazing liquid surfaces little by little.