Description
Cetara on the Amalfi coast: a town which, despite being the gateway to the coast, until a few years ago was considered the cinderella, badly smelling of salting, on the port of smelly damp nets, while today it is a gastronomic destination indeed, as they say now, a gourmet destination. What is the traditional anchovy sauce of Cetara, (…). It is the identity of a people, of my people. It is something that certainly does not have roots in Sicily or Calabria, it is not the brine extract that we see on sale in many bottles (…)
The traditional anchovy sauce from Cetara has a precise specification, defined production techniques, the basic raw material which is not easily available and even worse transportable, given the time to start production.
