It is an amber colored liquid obtained from the process of maturing anchovies in salt, following an old process handed down from father to son by fishermen from Cetara, a village on the Amalfi Coast. Anchovies are captured using the “pouch” technique (use of Lampara) exclusively in the Gulf of Salerno from the end of March to the beginning of July, are placed in an oak container, arranged with a classic “head-tail” technique in alternating layers of salt and anchovies. After completing the layers, the container is covered with a wooden disc (called tompagno), in which the weights (sea stones) are placed.
The liquid, is the result of pressing and maturing the anchovies, begins to emerge on the surface and then distilled, it has an amber color, has a strong and full-bodied flavor.
Ideal for seasoning pasta dishes or for tasteful aperitifs
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Rua Quinta dos Álamos n.º 3
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