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Cetara

anchovies

The traditional anchovy sauce of Cetara
The main ingredient of our cuisine

Protected Denomination of Origin

How anchovy colatura is made

recipe

Our traditional recipe

port of Cetara

Cetara, Amalfi Coast

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Information site on the traditional anchovy sauce of Cetara

Cetara anchovy colatura is a traditional Campania agri-food product, produced in Cetara, on the Amalfi Coast, descendant of the Garum of the ancient Romans.
It is an amber-colored liquid sauce that is produced by a traditional process of ripening anchovies in a solution saturated with water and salt.
The anchovies used are fished near the Amalfi Coast in the period from the end of March to mid-July.
Anchovy colatura has obtained the PDO recognition.

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