Cetara, a picturesque fishing town on the Amalfi coast is well-known for the ‘colatura’, an amber coloured extract, made from anchovies caught in the Gulf of Salerno, using a special salting process. It seems that “colatura” is a descendant of ‘garum’, the ancient fish sauce used by the Romans to season their dishes. The raw … Continue reading Spaghetti With Colatura from Cetara