Armatore
ANCHOVY EXTRACT RESERVE
ANCHOVY EXTRACT RESERVE
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Anchovies caught in spring along the Amalfi Coast, by the fishing boats of Cetara, are processed just a few hours after being caught. The anchovies are gutted and then layered inside chestnut barrels with sea salt. The maturation period ranges from 18 to 30 months, giving life to a unique and precious Mediterranean condiment.
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Frequently Asked Questions about Colatura di Alici di Cetara: Artisanal Processing, Aging and Culinary Uses
What is Colatura di Alici di Cetara?
It is a prized liquid seasoning made from the long maturation of salted anchovies, a symbol of Cetara’s culinary tradition.
Why is ARMATORE Colatura di Alici different from others?
Our Anchovy Extract is aged for at least 24 months in chestnut barrels, never in plastic containers, to ensure a deep and authentic flavor.
Which anchovies are used for the extract?
Only the freshest anchovies, caught in the waters of the Amalfi Coast and the Gulf of Salerno, processed within hours of the catch.
How are the anchovies processed for the extract?
The anchovies are “scapezzate,” meaning carefully gutted by hand by the skilled women of Cetara, guardians of a centuries-old tradition.
What does it mean that the extract is aged in chestnut barrels?
Chestnut wood imparts complex aromas and allows natural maturation, making the extract richer and more harmonious.
Is Colatura di Alici DOP certified?
Yes, we strictly follow the DOP regulations, which protect the origin and traditional production method of Cetara’s anchovy extract.
How is artisanal Colatura di Alici produced?
Anchovies are layered with sea salt in chestnut barrels and left to mature for at least two years, with the liquid collected through natural decantation.
What is the flavor of ARMATORE Colatura di Alici?
It has an intense, savory, and umami-rich taste, with deep marine notes that enhance and elevate even the simplest dishes.
How is Colatura di Alici used in cooking?
Ideal with spaghetti, garlic, oil, and extract, on vegetables, potatoes, crostini, or to add depth to sauces and broths. Excellent also for seasoning raw meat or fish. In general, you can replace salt with Colatura di Alici for a more intense flavor.