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Acquapazza Gourmet

Acquapazza Gourmet, a small artisan company, was founded in the village of Cetara by five friends sharing a common passion: seafood and their village traditions. As a matter of fact, the tiny village of Cetara in the Amalfi coast has a century-long tradition of processing anchovy and tuna, which have always provided the main source of livelihood in the village. Fish and fish processing have always impacted, back then just like now, every aspect of life in the village. The main product of the tiny village of Cetara is undoubtedly the famous colatura di alici, the anchovy sauce.

Every product of Acquapazza Gourmet celebrates the flavour of fish of the gulf of Salerno. Fish is prepared according to the most authentic traditions of Cetara, creating small products with a huge value and heritage. Cetara, which is proud of the role in the fish processing industry that the village has played for centuries now, was even declared by UNESCO a Heritage of Humanity thanks to its beauty and landscape.

The colatura di alici is a precious anchovy essence that Acquapazza Gourmet produces in limited quantities according to ancient methods belonging to local tradition. This artisan company strictly follows the key principles regulating the production of this precious liquid: every anchovy must be fished exclusively in the Gulf of Salerno; the products age in chestnut barrels and aging periods must always be respected. Only by combining passion, tradition and patience can one obtain the best colatura from local anchovies.
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We have also selected, among all the other excellent products, the incredible anchovy fillets. Packed in salt as tradition dictates, they are tasty and fleshy, perfect to eat au naturel or as an ingredient for gourmet recipes.
COLATURA DI ALICI FROM CETARA (Italian anchovy sauce) - (in glass dropper bottle) - 50ML

COLATURA DI ALICI FROM CETARA (Italian anchovy sauce) - (in glass dropper bottle) - 50ML

€ 24,90

Acquapazza Gourmet

Reviews

The colatura di alici from Cetara (Italian anchovy sauce) is an explosion of taste, an amber liquid with the scent of sea and traditions. We are in the Amalfi coast, in a picturesque fishermen’s village; here this colatura sauce and other fish-based dishes have always been at the centre of life, animating the village streets and yards. But what is colatura di alici and how do you make it? This sauce is made by letting anchovies mature in salt, following an ancient recipe. In Cetara anchovies are fished between the end of March and the beginning of July with a special fishing boat called ciancola. Afterwards the heads and the guts of the fish are removed and the anchovies are packed in salt. The last step of the process to obtain the colatura sauce is alternating layers of anchovies and salt in little wooden barrels called terzigni. Inside these barrels, this amazing liquid surfaces little by little. Such a brief description does not do justice to the craftsmanship needed to master this process. One thing is sure: the colatura di alici from Cetara is both a simple product - because it is made with very few ingredients, and a complex product, because it is deeply intertwined with local tradition. Acquapazza Gourmet is an artisanal company that produces small precious quantities of colatura sauce, always respecting the time needed for the product to mature. The Acquapazza Gourmet colatura di alici ages in chestnut barrels and is only made with anchovies fished in the Gulf of Salerno.   It is delicious with: Pasta from Gragnano Risotto Salads

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CETARA ANCHOVIES PACKED IN SALT (in a glass jar) – 300G

CETARA ANCHOVIES PACKED IN SALT (in a glass jar) – 300G

€ 24,90

Acquapazza Gourmet

Reviews

The process of preserving anchovies in salt began in the Middle Ages and is still the most appropriate way to preserve fish during winter time and for the following season. In Cetara, a village that has been producing anchovies for centuries, anchovies are fished between the months of March and July. Acquapazza Gourmet only uses anchovies coming from the Gulf of Salerno.   Once selected, the fish is cleaned, i.e. its head and guts are removed, and it is layered in small traditional wooden barrels, called terzigni. Acquapazza Gourmet preserves its anchovies in chestnut barrels for six months in a fresh and dry environment. Meanwhile the anchovies mature and can be preserved until the following spring.   How do you identify high-quality salt cured anchovies? In the case of high-quality anchovies, the fishbone can be very easily removed and the filet is not very salty even after rinsing. That’s because the salt is used to preserve and not to season the fish. These qualities are obtained thanks to the artisanal know-how of people skilfully working with anchovies and respecting tradition.   Cetara anchovies taste extraordinary with:  Butter and toasted bread Goat cheese Pizza

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