Anchovy Sauce of Cetara
The anchovy sauce of Cetara is a traditional Campania food that is produced in the small fishing village of Cetara, on the Amalfi Coast. The anchovy sauce is a transparent amber-coloured liquid sauce that is made through a traditional process of maturing the anchovies in a saturated solution of water and salt. The anchovies used are fished off the Amalfi coast from 25 March, which corresponds to the feast of the Annunciation, until 22 July, the day of Santa Maria Maddalena. The sauce is typically used over spaghetti and linguine that must be cooked without salt, as the anchovy sauce itself is very salty.
- PRODUCTION AREA ITALY, CAMPANIA, CETARA
Natural Liquid Obtained from Mature Salted Anchovies Without Preservatives
Sauce Perfected in Chestnut Barrels
|Kcal 22,60 / Kj 96,62|
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