The Colatura di Alici, also known as the liquid gold of Cetara, is a true masterpiece of culinary tradition. This delicious delicacy has its roots in a centuries-old craft that has been passed down from generation to generation. In spring, the anchovies are caught on the picturesque Amalfi Coast by Cetara's fishing boats and processed just a few hours after being caught. Carefully gutted, the anchovies are layered in chestnut barrels and sprinkled with fine sea salt. A natural maturation process then begins, which lasts between 18 and 30 months, depending on tradition, and gives rise to the incomparable aroma of the Colatura di Alici.