Colatura di alici 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 terzigni, small chestnut barrels. The fish used in the sauce are harvested from the Amalfi Coast between March 25 and July 22 .

Categories: Anchovy dish Fish sauce Italian sauce Sauce
Characteristic of: Campania cuisine
Contains: Anchovy
Contains, including ancestors: Anchovy
Also known as:
Wikidata ID: Q2982356
Wikipedia title: Colatura di alici
References:
Wikipedia article: Colatura di alici

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation

        
    ID: 4183