One of the most treasured ingredients in Campania is colatura di alici or anchovy syrup. IASA (ittica Alimentare Salerno), located in Cetara, south of Naples, uses only premium anchovies caught in the Mediterranean for their colatura. The deep brown elixir that is extracted during the anchovy curing process takes five months to produce.
One of the most treasured ingredients in Campania is colatura di alici or anchovy syrup. IASA (ittica Alimentare Salerno), located in Cetara, south of Naples, uses only premium anchovies caught in the Mediterranean for their...
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