Cetara - Amalfi Experience

What to see

Cetara is a charming fishing village located on the Amalfi Coast, known for its tranquility, natural beauty and culinary traditions. Here are some of the main attractions to see in Cetara

Torre Vicereale (Viceroy Tower): This tower, built in the 16th century to defend the village from pirate attacks, offers a spectacular panoramic view of the sea and the coast.
Church of Saint Peter the Apostle: The main church of Cetara, dating back to the 9th century, is a fascinating example of religious architecture with a richly decorated interior and ancient frescoes.
Civic Museum: Housed inside the Viceroy Tower, the museum displays historical and archaeological artifacts that tell the story and culture of the village.
Beaches of Cetara: The beaches of Cetara are perfect for relaxing and enjoying the crystal-clear sea. The Marina Beach is the most well-known and easily accessible.
Port of Cetara: The port is the bustling heart of the village, where you can observe the activities of local fishermen, especially those dedicated to tuna and anchovy fishing.
Gastronomy: Don’t miss the opportunity to taste local specialties such as colatura di alici, a traditional sauce made from salted anchovies, and dishes based on fresh fish.
Events and Festivals: If possible, visit Cetara during one of its traditional festivals, such as the Feast of Saint Peter and Paul in June, which includes processions, fireworks, and gastronomic events.

Cetara is an ideal place for those seeking a relaxing and authentic vacation, immersed in the natural beauty and culinary traditions of the Amalfi Coast.

What to do

One of the experiences to do in Cetara is the production of anchovy sauce.

Colatura di alici is a traditional sauce typical of Cetara, a small village on the Amalfi Coast. This delicacy has a long history rooted in the ancient tradition of anchovy fishing and processing in the region. Here are some detailed insights into colatura di alici:

Origins and History

Colatura di alici derives from garum, a fish sauce highly prized in ancient Rome. Over the centuries, the production technique has been refined, while maintaining the artisanal method. Cetara became the center of this tradition due to its geographical location and the rich presence of anchovies in the surrounding sea.

Production Process

Anchovy Fishing: Anchovies are primarily caught in the spring when they are more abundant and of better quality.
Salting: After being caught, the anchovies are cleaned, de-headed, and gutted, then layered with coarse salt in large wooden containers called “terzigni.”
Maturation: The terzigni are covered with a wooden disk and a weight to press the anchovies. During the maturation process, which lasts several months, the anchovies release a liquid that collects at the bottom of the container.
Filtering: The collected liquid is then filtered through linen cloths, resulting in a clear, amber-colored sauce. This process can be repeated multiple times to increase the concentration and intensity of the flavor.

Characteristics

Appearance: Colatura di alici has a light amber color.
Flavor: The taste is intense, savory, and slightly salty, with a distinctive sea aroma.
Consistency: It is a liquid sauce, very concentrated.

Uses in Cooking

Colatura di alici is very versatile and is used in various culinary preparations:

Spaghetti with Colatura di Alici: One of the most famous dishes, simply prepared with spaghetti, garlic, chili pepper, parsley, and a drizzle of colatura di alici.
Vegetable Seasoning: It can be used to flavor raw or cooked vegetables, such as tomatoes, broccoli, and cauliflower.
Marinades: Adds depth of flavor to marinades for fish or meat.
Flavor Enhancer: Can be used as a substitute for salt in various recipes, providing a unique umami taste.

Storage

Colatura di alici should be stored in a cool, dry place, away from direct sunlight. Once opened, it is advisable to keep it in the refrigerator to maintain its organoleptic properties.

Curiosities

Colatura di alici is a DOP (Protected Designation of Origin) product, which guarantees its quality and origin.
It is considered one of the most representative culinary specialties of the Amalfi Coast, attracting food enthusiasts from all over the world.

Cetara’s colatura di alici is a culinary treasure that encapsulates centuries of tradition and passion for fishing, offering a unique and authentic taste experience.

What to eat

Cetara is renowned for its traditional cuisine, reflecting its roots as a fishing village. Here are some must-try dishes and specialties when you visit Cetara:

Seafood Specialties

Spaghetti with Colatura di Alici: This is the signature dish of Cetara. Spaghetti is seasoned with garlic, chili pepper, parsley, and a drizzle of colatura di alici, giving it an intense and unique flavor.
Fried Anchovies: Fresh anchovies are coated in flour and fried until crispy. They are served as an appetizer or main dish.
Stuffed Anchovies: Anchovies filled with breadcrumbs, garlic, parsley, and cheese, then baked or fried.
Tuna Cetarese Style: Fresh tuna cooked with tomatoes, onions, olives, and capers, resulting in a flavorful and hearty dish.
Fish Soup: A rich fish soup made with various types of fresh fish, shellfish, and mollusks, often served with croutons.

Pasta and Risotto

Scialatielli with Seafood: A type of fresh pasta typical of the Amalfi Coast, served with a sauce made from fresh seafood.
Seafood Risotto: A creamy and flavorful risotto prepared with a variety of fresh seafood.

Appetizers and Side Dishes

Seafood Salad: A cold salad made with calamari, octopus, shrimp, and mussels, dressed with olive oil, lemon, and parsley.
Buffalo Mozzarella: While not specific to Cetara, buffalo mozzarella from Campania is a must-try when in the region.
Grilled Vegetables: An assortment of fresh seasonal vegetables grilled and often seasoned with olive oil and herbs.

Desserts

Lemon Delight: A typical dessert from the Amalfi Coast, made with sponge cake soaked in limoncello and covered with lemon cream.
Sfogliatella: A Neapolitan pastry made of layered dough filled with ricotta, semolina, and candied fruit.
Torta Caprese: A chocolate and almond cake typical of the island of Capri but popular throughout the Amalfi Coast.

Wines and Liquors

Local Wines: Try the local white wines such as Fiano di Avellino or Greco di Tufo, which pair perfectly with seafood dishes.
Limoncello: A sweet lemon liqueur, perfect as a digestive after meals.

Cetara offers a cuisine rich in authentic flavors and fresh ingredients, with a particular emphasis on seafood. Enjoy these dishes at one of the local restaurants for an unforgettable culinary experience.