Colatura di Alici is the liquid gold of Cetara, a delicious preparation that comes from a centuries-old tradition. The anchovies caught during the spring on the Amalfi Coast, by the fishing boats of Cetara, are processed a few hours after capture. The anchovies are eviscerated and then placed inside a chestnut barrel, alternating them with layers of sea salt. The liquid is collected and then allowed to naturally ferment with the maturation times ranging from 18 to 30 months. Armatore vintages dated their Colatura, because like wine the "terroir" of the ocean is different each year. Absolutely incredible stuff!
