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the Acetaia di Montericco stands
when a similar version called garum was made
Carefully harvested early in the season
*from organic agriculture
Many people enjoy serving tawny ports slightly chilled (12°C or so)
Acquapazza Colatura di Alici 50 ml paprika the Acetaia di Montericco standsCetara anchovy sauce is a traditional delicacy, crafted in the picturesque seaside village of Cetara on the Amalfi Coast. This gourmet sauce has roots dating back to Roman times, when a similar version called garum was made. The recipe was later revived in the Middle Ages by monastic communities on the Coast. During August, these groups would place anchovies in wooden barrels with slanted slats, positioned between two oak beams. As the salt worked its
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