Armatore Colatura di Alici Cetara Riserva is a traditional Italian anchovy essence produced in Cetara on the Amalfi Coast, one of the most famous anchovy fishing towns in Italy. Colatura di alici is considered the Italian ancestor of modern fish sauce and is directly descended from garum, the fermented fish sauce used in Ancient Rome over 2,000 years ago.
This colatura is made using anchovies that are caught off the Amalfi Coast, cleaned within hours, and layered with sea salt in traditional chestnut wood barrels. The anchovies are then aged and pressed for 24 to 36 months, allowing a rich amber liquid to slowly drip from the barrels. This liquid is filtered and bottled as colatura, resulting in an intensely savory, complex condiment often described as pure umami.
Armatore, a family company from Cetara founded by generations of fishermen, produces colatura following traditional methods while also practicing sustainable fishing to protect the local waters and anchovy populations.
Colatura di alici is very concentrated and typically used in small amounts to add depth and flavor to dishes.
This colatura is especially well suited for:
• Spaghetti con la colatura (traditional pasta from Cetara)
• Pasta with garlic and olive oil
• Seafood dishes
• Roasted or grilled vegetables
• Salad dressings
• Adding depth to sauces
• Drizzling over tomatoes
• Anywhere you want an umami boost
Colatura di alici from Cetara is one of Italy’s most historic and unique condiments, a direct link to ancient Roman cooking and one of the purest expressions of Mediterranean anchovy tradition.