The noble heir of Garum, the ancient universal condiment of the Romans, Colatura di Alici represents one of the gastronomic excellences of Cetara. It is produced with the same dedication as in the past, faithfully following the principles of the centuries-old tradition of the Amalfi Coast. Its origins are lost in the mists of time, but legend has it that Colatura di Alici, as we know it today, was born thanks to the skill of the Cistercian monks of Amalfi.

Its unmistakable flavor and meticulous production process make it a symbol of craftsmanship handed down from generation to generation. An ancient art that guards the secret of salting and patiently filtering a precious liquid, rich in flavor, obtained from the slow maturation and pressing of salted anchovies. In Cetara, anchovy fishing has ancient origins and is a central element of local culture. In the past, the "menaide" net was used to catch only the largest anchovies, ideal for salting. This method was replaced in the 1920s by the "lampara" and later, in 1946, by the "cianciolo", a more efficient system that uses light to catch shoals of fish. The Colatura di Alici is an amber-colored liquid with an intense flavor, traditionally used to season Christmas dishes. Thanks to the efforts of an association of local producers, it was awarded the Protected Designation of Origin (DOP) in 2020.

The salting of anchovies is another centuries-old practice, created to preserve excess fish. The anchovies are decapitated, placed in layers of coarse salt in clay pots, and pressed with stones to promote maturation. This technique, once artisanal, was later industrialized into "salting".

Today anchovies and blue fish are the protagonists of Cetara's cuisine, with traditional dishes and recipes reinterpreted by renowned chefs, keeping alive a tradition rooted in the history of the seaside town.

In fact, anchovy colatura is used to prepare the famous "pasta alla cetarese", which can be found on practically all the menus of Cetara's restaurants.