Colatura_di_Alici
Colatura di alici
Italian fish sauce made from anchovies fermented in brine
Colatura di alici (Italian: [kolaˈtuːra di aˈliːtʃi]; lit. 'anchovy drippings')[1] 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.[2] The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22 (Feast of Mary Magdalene).