Acquapazza - Colatura di alici - Garum - 50 ml

Cetara anchovy sauce is a traditional delicacy, crafted in the picturesque seaside village of Cetara on the Amalfi Coast. This gourmet sauce has roots dating back to Roman times, when a similar version called garum was made. The recipe was later revived in the Middle Ages by monastic communities on the Coast. During August, these groups would place anchovies in wooden barrels with slanted slats, positioned between two oak beams. As the salt worked its magic, the anchovies would lose their liquids, which then dripped out through the cracks of the barrels.