Manufacturer: Delfino Battista

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Colatura di Alici

Colatura di Alici di Cetara – Anchovy Sauce: this traditional amber liquid is renowned all over the world.

This ‘noble’ liquid derives from GARUM and was used by the Ancient Romans as a dressing for all their food. The colatura di alici di Cetara (Anchovy Sauce) is one of the specialities of Cetara’s culinary art and our product is prepared with the same dedication as in the past, respecting the tradition of the Amalfi Coast.

The Cistercian Monks of Amalfi created the original traditional colatura di alici as we know it today.Its unique flavour and the slow process of production have made it a symbol of the workmanship of generations. The art, handed down from father to son over the generations, of salting and filtering this strongly flavored liquid is the result of carefully maturing and pressing the salted anchovies.Our colatura di alici di Cetara is a genuine food, easy to digest and rich in vitamin A.

It can be seasoned with fresh herbs such as parsley, garlic, paprika and added to pure olive oil as a dressing for spaghetti or linguine. The traditional Christmas fish supper is not complete without the colatura di alici di Cetara to garnish dishes. Nowadays, thanks to the skill and passion of Delfino Battista, the colatura di alici di Cetara can be used not only to prepare the famous spaghetti dish but also as a garnish instead of salt, for seasoning the various dishes we prepare as a rule.

Delfino Battista’s colatura di alici di Cetara is produced and bottled in different sizes and sent all over the world from the Amalfi Coast. If you want to appreciate this traditional taste, choose the colatura tradizionale di alici di Cetara, which is produced respecting the dictates of the Presidio Slow Food.

Spaghetti with Colatura

Ingredients

350 gr. Spaghetti

parsley

garlic

peperoncino

8 dessert spoons of olive oil

4 dessert spoons of Colatura di alici

he traditional Cetara recipe

Cook the pasta in unsalted boiling water. Meanwhile, chop some parsley, garlic and peperoncino (optional), add eight dessert spoons of olive oil and four dessert spoons of Delfino Battista colatura di alici di Cetara (Anvhovy Sauce).

Add to the pasta cooked al dente, mix well ( do not cook) and serve.

The spaghetti al dente and the strong flavour of the Colatura will guarantee you pure pleasure with each mouthful; the true essence of the magnificent culinary tradition of the Amalfi Coast.

A plain, extremely simple dish! Spaghetti with Colatura di Alici can be cooked by anyone and it doesn’t take much time. An old recipe that well reflects the frenetic pace of modern day: in a few minutes, you can serve a dish which is special, healthy and delicious.