Traditional Cetara Anchovy Extract

Italy

Campania

Fish, sea food and fish products

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Traditional Cetara Anchovy Extract

This amber liquid, similar to the Ancient Roman garum, is made by aging anchovies in salt. The fresh fish are layered with the salt in a wooden container, known as a “terzigno,” which is closed with a disk topped with weights. As the pressed anchovies age, they produce a liquid, which is naturally preserved by being exposed to the direct light of the summer sun. When the process of maturing the fish is finished, the liquid is again poured into the terzigno, where it absorbs the best of the anchovies’ sensory qualities before dripping out from a hole in the bottom of the container.

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Season

The anchovies are fished from April to August, and the extract is produced over the following 4-5 months and available year-round

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The Presidium production protocol defines the distinctive features of the classic processing method, passed down by the Cetara fishermen from father to son. The anchovies are caught using the “cianciolo” technique in the Gulf of Salerno, between the end of March and the beginning of July, when they have the best characteristics for salting. The anchovy extract can be used as a salt substitute in some dishes.

Production area
Cetara Municipality, Salerno Province

Presidium supported by
Penisola Amalfitana Mountain Community, Amici delle Alici Association
I produttori di colatura del Presidio
appartengono alla associazione

Amici delle alici di Cetara
c/o Pro loco
Cetara (Sa)
Piazza San Francesco, 15
Tel. +39 089 261474
Fax 089 224373
info@amicidellealici.org
www.amicidellealici.org

Iasa
Cologna di Pellezzano (Sa)
Via Nofilo, 43
Tel. +39 089 566347 - 566562
iasasrl@tin.it

Prodotti Ittici Nettuno
di Vincenzo Giordano
Cetara (Sa)
Corso Umberto I, 64
Tel. +39 089 261147
333 3357263
nettuno.cetara@virgilio.it

Alcuni ristoratori locali sostengono
il progetto con la vendita di colatura
tradizionale prodotta dagli artigiani del
Presidio

AcquaPazza
Cetara (Sa)
Corso Garibaldi, 38
Tel. e fax +39 089 261606
info@acquapazza.it

Al Convento
Cetara (Sa)
Piazza San Francesco, 16
Tel. +39 089 261039
info@alconvento.net
Slow Food Presidium Producers’ Coordinator
Pietro Pesce
Tel. +39 0892 61474 - 320 3263509
info@amicidellealici.org

Slow Food Presidium Coordinator
Giancarlo Capacchione
tel. +39 089 753535 - 329 6330371
g.capacchione@libero.it
The Presidium production protocol defines the distinctive features of the classic processing method, passed down by the Cetara fishermen from father to son. The anchovies are caught using the “cianciolo” technique in the Gulf of Salerno, between the end of March and the beginning of July, when they have the best characteristics for salting. The anchovy extract can be used as a salt substitute in some dishes.

Production area
Cetara Municipality, Salerno Province

Presidium supported by
Penisola Amalfitana Mountain Community, Amici delle Alici Association
I produttori di colatura del Presidio
appartengono alla associazione

Amici delle alici di Cetara
c/o Pro loco
Cetara (Sa)
Piazza San Francesco, 15
Tel. +39 089 261474
Fax 089 224373
info@amicidellealici.org
www.amicidellealici.org

Iasa
Cologna di Pellezzano (Sa)
Via Nofilo, 43
Tel. +39 089 566347 - 566562
iasasrl@tin.it

Prodotti Ittici Nettuno
di Vincenzo Giordano
Cetara (Sa)
Corso Umberto I, 64
Tel. +39 089 261147
333 3357263
nettuno.cetara@virgilio.it

Alcuni ristoratori locali sostengono
il progetto con la vendita di colatura
tradizionale prodotta dagli artigiani del
Presidio

AcquaPazza
Cetara (Sa)
Corso Garibaldi, 38
Tel. e fax +39 089 261606
info@acquapazza.it

Al Convento
Cetara (Sa)
Piazza San Francesco, 16
Tel. +39 089 261039
info@alconvento.net
Slow Food Presidium Producers’ Coordinator
Pietro Pesce
Tel. +39 0892 61474 - 320 3263509
info@amicidellealici.org

Slow Food Presidium Coordinator
Giancarlo Capacchione
tel. +39 089 753535 - 329 6330371
g.capacchione@libero.it

Territory

StateItaly
RegionCampania