Colatura di alici

Colatura di alici (Italian:; lit.'anchovy drippings') is an Italianfish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber-colored liquid produced by fermenting salted anchovies inside small chestnut barrels called terzigni. The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22 (Feast of Mary Magdalene). Colatura di alici was granted Protected Designation of Origin status in 2020.