Pouring of Anchovies from Cetara 100 Ml "Giulia"

Description

Product description Recipe Traditional cetarese GARUM noble descendant of the Roman Empire (creamy fish sauce), the pouring of anchovies Cetara is a liquid obtained by the process of ripening of salted anchovies, following an ancient process handed down from father to son by the fishermen of Cetara, a fishing village on the Amalfi Coast. The anchovies or anchovy fished with the technique of 'purse seine' (use of Lampara) exclusively in the Gulf of Salerno from late March to early July, you enter into a container made ​​of oak, the TERZIGNO (a third of a barrel), arranged with the classic technique 'head-tail' alternate layers of salt and anchovies. Completed the layers, the container is covered with a hard wood (said tompagno), on which are placed weights (marine stones). The liquid, due to the pressing and the ripening of anchovies, begins to surface; is a distillation of clear amber color, strong flavor and full-bodied. Today, this traditional and authentic seasoning of local cuisine, the pouring of Anchovies Cetara is included in the special list drawn up by the Ministry of Agriculture, traditional food products to be protected and safeguarded. ingredients Anchovy extract, salt, salt Directions Pour over desired dish.