Typical dish of Amalfi
Spaghetti with anchovy colatura from Cetara
A plate of glossy, golden spaghetti, lightly veiled with an amber thread of anchovy colatura that releases the deep aroma of the sea. The sauce, emulsified with extra virgin olive oil and often gently touched with garlic and parsley, coats the pasta with an intense yet elegant savoriness. The texture is silky, almost velvety, while the flavor alternates between saline notes, umami, and a delicate marine sweetness. It is an essential yet powerful first course, often served at convivial dinners and on festive tables along the Amalfi Coast.
Season: Tutto l'anno€12–18
Why it matters
Spaghetti with anchovy colatura represents one of the most authentic expressions of the seafaring culture of the Amalfi Coast. The colatura produced in Cetara, a small fishing village near Amalfi, has become a symbol of the area's identity and of its ancient expertise in preserving fish. This dish tells the story of the deep relationship between the sea, tradition, and humble cooking transformed into gastronomic excellence.
Origin story
Anchovy colatura traces its roots back to the ancient Roman garum, the fermented fish sauce once widespread throughout the Mediterranean. In the Middle Ages, the Cistercian monks of the Cetara area refined the technique of maturing anchovies under salt, collecting the liquid that slowly dripped from the barrels. Over time, this precious essence became the heart of a simple yet iconic recipe: spaghetti dressed with just a few drops of concentrated sea.
Typical ingredients
spaghetticolatura di alici di Cetaraolio extravergine d'olivaaglioprezzemolo
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