Colatura di alici
Italian fish sauce made from anchovies fermented in brine
Colatura di alici
Colatura di alici (Italian: [kolaˈtuːra di aˈliːtʃi]; lit. 'anchovy drippings') is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber-colored liquid produced by fermenting salted anchovies inside small chestnut barrels called terzigni. The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22 (Feast of Mary Magdalene). Colatura di alici was granted Protected Designation of Origin status in 2020.
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