There is a small seaside town in southern Italy, a few kilometers after the town of Salerno, where for hundreds of years the locals produce Colatura di Alici (anchovies juice). The town is called Cetara, it’s beautiful and fragile, embraced by mountains and bathed by the Mediterranean sea.
The monks who lived there began to extract the juice of salted anchovies and to store it in wooden barrels. Today the locals are doing the same in small workshops. The Colatura is a precious condiment that can be used with pasta or on bread or in salads. The anchovies are put in wooden barrels covered with the salt of Trapani (in Sicily) and then matured for years. The result is this precious nectar that you should definitely try. Unfortunately for the foreigners, you can get this pale yellow culinary jewel only by visiting their shop on location. But it’s worth the travel.
