DOP: the Colatura di alici di Cetara becomes a Protected Designation of Origin
DOP: the Colatura di alici di Cetara becomes a Protected Designation of Origin

Video: DOP: the Colatura di alici di Cetara becomes a Protected Designation of Origin

Video: DOP: the Colatura di alici di Cetara becomes a Protected Designation of Origin
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Anonim

Let's go back to talking about DOP, because also the Anchovy sauce from Cetara it becomes Protected Designation of Origin. The European Commission, in fact, has accepted the application for registration of Colatura di Alici coming from the province of Salerno in the register of Protected Designations of Origin (PDO).

If you are interested in numbers, it's there specialty national food number 308 to be protected by the EU as a product with a geographical indication. In the notes we read that the Colatura di alici di Cetara is a highly appreciated element in Italian gastronomy and, in many cases, this unique ingredient of the local cuisine of the Amalfi Coast has crossed national borders.

The Colatura di alici di Cetara is produced in the seaside village of Cetara: it is one liquid sauce and transparent, with a typical amber color that is obtained by following a precise ripening process of anchovies in a solution saturated with water and salt. The anchovies used to create the Colatura must be fished in the Amalfi Coast area from 25 March to 22 July.

The exact method of preparation is found in the same Disciplinary of the Campania Region which is entitled "Production Disciplinary of Cetara DOP anchovy colatura". But what does the preparation consist of?

In practice, the anchovies, immediately after being fished, are deprived of the head and entrails and then are kept for 24 hours in containers with sea salt. They are later transferred to the terzigni, small barrels made of chestnut or oak wood: here they are alternated with layers of salt and finally covered with a wooden disc on which months are added, less and less as the days pass. Due to the pressure and the ripening of the fish, the liquid emerges on the surface which, when preparing salted anchovies, is eliminated.

This liquid, however, becomes the basis for making anchovy sauce. The liquid is stored in glass jars and exposed to sunlight: evaporating the water, the concentration increases. After 4-5 months, the liquid is poured into the barrels with anchovies and poured between the different layers of fish, to recover even more flavor. Finally it is filtered through linen sheets: only now it is ready to be used in the kitchen.

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