Colatura Anchovy Drippings Cetara Armatore - 100ml
The colatura di alici or anchovy extract is made in Cetara, a small place near Amalfi and to be made the artisans have to follow a few precise rules so that the colatura will be perfect and guaranteed. The anchovies are in fact fished, from late March to early July every year, using the lampara (a lamp which is used to lighten up the surface of the water to attract the fishes and then trap them into a grid. After having been deprived of the head and the internal parts, the anchovies are immediately placed in salt then, after 24 hours, they’re moved into a small wooden barrel in layers. The barrel is then closed and pressed with weights that over the months will allow the release of the liquid. The casting is transferred into the bottles and exposed to the sun to make the water evaporate. The final phase is catered at around the beginning of November when the liquid is put back into wooden barrels where, in contact with the anchovies, acquires a peculiar taste and, once filtered, the typical amber color that characterizes the colatura.