amalfi coast anchovies alici colatura
amalfi coast anchovies alici colatura
amalfi coast anchovies alici colatura
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Alici Salate are the secret ingredient in many Italian recipes, adding huge umami flavor to sauces and salads. With these Italian Anchovies from Cetara, you’ll get all of the rich savory flavor - not to mention a healthy dose of Omega-3 fatty acids - without the overpowering, fishy pungency of inferior versions. They are preserved in nothing else than Italian sea salt. We love using them in a simple dish of spaghetti with breadcrumbs, pine nuts and raisins. These anchovies are plump and meaty, perfect on top of thick slices of buttered bread, for a classic Italian snack. Or dice them up into small pieces to add to pasta salad, egg salad, homemade mayo, even tomato sauce. Quality anchovies blend seamlessly with other ingredients, adding nuance and flavor depth that even anchovy naysayers will love!
The best anchovies are caught between March and July, when their flesh is most plump. Once received, store your jar of Italian anchovies in the refrigerator. To use, rinse them under running water, and pull off the tail and the thin spine that runs along the back. Gently split them open and remove the little bones inside, and you’re ready to add the huge flavor of Nettuno anchovies to your favorite dishes.

Amalfi Coast Salted Anchovies: Critics' Choice

“Best tinned and jarred foods chefs keep in their pantries. I don’t think there are any better on the planet than these."
The Strategist
"They’re kind of a splurge, but they go a long way: preserved only in sea salt, they’re plump and possibly as close to a hit of pure MSG as you can get.”
Chris Crowley
"I thought I knew anchovies, but maybe all those years I was just fooling myself - the plump flesh & crazy funk of these sea-salted Italian ones have got me rethinking all of my anchovy-layered cooking."
Jeff Gordinier
“They add the perfect umami flavor and nutritional punch.”
Chef Andrew Zimmerman
"My favorite.True anchovy heads prefer salted ones over the more familiar oil-packed variety because they tend to be meatier and more substantial."
Katie Parla in Epicurious
“Get over your silly fears and take advantage of all these little fish have to offer.”
Julie Kendrick on the Huffpost
"With these anchovies, you get all the deliciousness of the fish with none of the hard-to-take, overly fishy qualities often associated with anchovies."
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Nancy Silverton in the L.A. Times

Any questions?
We got you.

Why are Italian anchovies considered the best?
These anchovies are caught by local fishermen in the deep, exceptionally salty waters of the Gulf of Salerno. The high salinity means there’s less food available to the anchovies. As a result, they’re much leaner. Their low fat content means the fish are much less prone to rancidity as they age.
What do salted anchovies taste like?
These anchovies are plump and meaty, with a rich savory flavor without the overpowering, fishy pungency of inferior versions. They are preserved in nothing else than Italian sea salt, think of anchovies as a flavor-enhancer. Anchovies pair extremely well with tomato or beef-based dishes, and naturally with all manner of seafood.
How do you clean whole anchovies?
To use salted anchovies, rinse them under running water, and pull off the tail and the thin spine that runs along the back. Gently split them open and remove the little bones inside, and you’re ready to add the huge flavor of Nettuno anchovies to your favorite dishes. One of the easiest ways to use anchovies is to dissolve them into whatever sauce you’re cooking.
Use it for:
Sicilian Pasta With Anchovies and Toasted Breadcrumbs
This is a traditional recipe from Palermo, Sicilia, where you can find it under its original…
See Recipe
How to Properly Fillet Salted Anchovies
Last time we saw Giulio, our Amalfitan anchovy and colatura producer, we were slightly annoyed.…
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