I first read about colatura di alici di Cetara in a food journal and honestly assumed it was some niche modern invention. Then I learned it’s a direct descendant of garum, the fermented fish sauce Pliny the Elder wrote about during the Roman Empire. Chefs have been quietly using this stuff for years, and after tasting it myself, I get why.
Colatura di alici di Cetara is a transparent, mahogany fish sauce produced only in Cetara using European anchovies caught in the Tyrrhenian Sea, layered with sea salt in chestnut-wood barrels, pressed by gravity, aged 12–36 months, and filtered before bottling.
What makes colatura di alici di Cetara different from other fish sauces
The short answer is the DOP certification, granted in December 2020. Only anchovies caught in the Tyrrhenian Sea and processed within the municipality of Cetara can legally carry the name “colatura di alici di Cetara.” That legal protection means every bottle you buy with the DOP mark comes from a specific place using a specific method.
The production starts with Engraulis encrasicolus — European anchovies caught between March and August during moonless nights by lampare boats. Fishermen use lamps, historically diesel but now LED, to attract plankton and anchovies. The fish are beheaded and gutted by hand the same day, then layered with coarse sea salt in chestnut barrels called terzigni. Each layer alternates head to tail to maximize compactness. A wooden disc and stones press the fish. Fermentation lasts a minimum of nine months, often 24 to 36 months, at room temperature. No heat is applied and no preservatives are added.
Researchers identified more than 60 volatile compounds in finished colatura, including benzaldehyde and 2-phenylethanol, which contribute to its floral and sweet profile. That’s where the flavor difference really shows.
Colatura is often compared to Southeast Asian fish sauces, but the differences are significant. Asian fish sauces use mixed fish species, ferment in ceramic or plastic containers, and age 6–12 months. Colatura uses only European anchovies, ages in chestnut wood terzigni, and ferments 9–36 months. The result is a flavor that’s floral, sweet, and savory with low pungency, while Asian fish sauces are sharp, salty, and highly pungent.
How to cook with colatura di alici (without ruining it)
Here’s the single most important rule: never heat colatura directly. The canonical recipe is Spaghetti alla Colatura di Alici di Cetara, and it uses just five ingredients: spaghetti, extra virgin olive oil, thinly sliced garlic, a fresh chili, and three to four tablespoons of colatura. You cook the pasta in unsalted water — the sauce carries enough salinity that you don’t need to add salt to the pasta water. Reserve some pasta water to emulsify the sauce, then toss everything together off the heat. The colatura is never heated.
Do not boil colatura or add it to a hot pan. Heat destroys its delicate aroma and turns it fishy. It’s a finishing sauce, not a cooking sauce.
Beyond pasta, colatura works as a finishing sauce for roasted vegetables like cauliflower and broccoli rabe, in Caesar-style dressings, or drizzled over seared steak. It’s shelf-stable for years due to its high salt content, so a bottle lasts a long time. Just store it in a cool, dark pantry.
Roughly 40 kilograms of anchovies produce 5 liters of colatura, which explains the price. Bottles typically cost around 15–25 euros for 100 milliliters. Look for “Colatura di Alici di Cetara” with the DOP seal on the packaging. Recommended brands include Delfino Battista and Nettuno.
Visiting Cetara, the village that makes it
Cetara’s anchovy curing tradition dates to the Roman Empire. After the empire fell, the practice survived in monasteries and fishing communities along the Amalfi Coast. Monks preserved anchovies in salt barrels over winter and used the fragrant liquid that collected to flavor vegetables and meals. The village became synonymous with the finest preserved fish in Italy. Today, the Slow Food Presidium and DOP status protect those traditional methods.
In 2025, five Campanian companies — Aloia, Maressata, Montemare, Fior di Costa, and IASA — represented the region’s seafood sector at Alimentaria 2026 in Barcelona. IASA specifically acted as ambassador for colatura di alici di Cetara DOP. The Campania Region is pursuing FEAMPA funding to support quality-focused, innovation-driven seafood businesses and plans a follow-up meeting to coordinate sector development.
How to spot real colatura di alici (and avoid fakes)
Many products labeled “colatura” are not from Cetara. Only Colatura di Alici di Cetara DOP is authentic. Look for the DOP mark on the packaging. The DOP certification, granted in December 2020, legally protects the name and requires production within Cetara using traditional methods.
Mass-produced anchovy sauces are often machine-processed and cured rapidly, resulting in a saltier, less complex flavor. Real colatura is hand-processed, seasonal, and aged up to three years. The difference is noticeable in the first taste.
FAQ
What does colatura di alici taste like?
It’s floral, sweet, and savory with low pungency. Think nutty and clean rather than sharp and fishy.
Can I use colatura in place of regular fish sauce?
You can, but it’s more expensive and more delicate. Use it as a finishing sauce, not a cooking sauce.
How long does a bottle of colatura last?
Years. The high salt content makes it shelf-stable in a cool, dark pantry.
Is Cetara worth visiting just for the sauce?
If you’re already on the Amalfi Coast, yes. It’s a 20-minute bus ride from Amalfi and offers a real fishing village experience.
Why chefs keep colatura in their kitchens
It’s one of those ingredients that does something no other sauce can. The floral sweetness, the umami depth, the fact that a few drops transform a simple pasta dish — that’s why it’s survived since Roman times. If you’re curious, read my full guide to trying colatura di alici di Cetara for more details on where to buy it and the exact recipe I use at home.
Sources and further reading
Amalfi Experience. “Cetara Anchovy Sauce at Alimentaria 2026.” 2026. 🔗
Figaro’s Shakes. “Colatura di Alici Recipe: Italy’s Ancient Fermented Anchovy Sauce.” 🔗
Marky’s. “Cetara Anchovies: Italy’s Oldest Sea-to-Salt Tradition.” 🔗
Pastasty. “Anchovy Colatura: Italy’s Ancient Answer to Fish Sauce.” 🔗
Related reading on Emily in Italy
A Family Trattoria in Scala Cooks Recipes Nobody Wrote Down — A look at how family-run kitchens on the Amalfi Coast preserve regional recipes passed through generations.
Salerno: Your Down-to-Earth Gateway to the Amalfi Coast — Practical advice for using Salerno as a base for exploring the coast, including day trips to Cetara.