ALICI OF CETARA, FOOD AND FISHING
Cetara is a pretty fishing village on the Amalfi Coast known for its local catch, particularly for anchovies. A typical species of the Gulf of Salerno, deep and very saline.
From these silvery little fish we get a precious seasoning, of ancient origins: the anchovy. A product initially considered "popular" and today very required by the catering sector, in Campania and beyond.
THE LEAKING OF ANCHOVIES
The traditional production of casting cetarese, interamente manuale, It is a process that requires a lot of patience.
Giulio Giordano, titolare dell’azienda Nettuno, He has shown us his work step by step.
The fish used is exclusively that of the post, during the breeding season, which runs roughly from April to September.
Anchovies are processed in a few hours fishing (usually 3, al massimo 8).
The first task was the decapitation and evisceration of fish, making sure that all the remains. This gives it a more intense flavor to the final product.
Subito dopo, the anchovies are put in salt for 24 ore, so lose 80% of its liquid.
So begins the phase of salting. The fish is placed in a terzigno (a frustum-shaped container made of chestnut wood equal to one third of the barrel) with alternate layers of Trapani sea salt.
The anchovies are placed so that no gaps remain; each subsequent layer is disposed perpendicularly to the underlying, up to filling of the container.
The last layer is rather decorative, crown. It is a kind of signature of those who did the work.
You end up with plenty of salt.
The terzigno is closed with said cover a "tompagno" at the top of which is placed a marine stone, that will exert pressure for the desired maturity period. It ranges from a minimum of 9 months to rise; Neptune the company produces exclusively casting with 2 and 3 years of aging.
During this period of time, the terzigno will never be opened.
Each contains terzigno 25 kg of fish, from which are derived 3 liters poor casting.
The tapping is carried out through a small hole on the bottom of the container, so the liquid cola dropwise (Give the term "colatura").
Do you need 16-18 days to complete the task.
The residue of the processing, a paste of salt and marinated fish, It is transformed by specialized firms in feed for farmed fish.
The company's production of anchovy is among the 12 e le 15 thousand bottles 100 ml per year, the cost is around 70 euro per liter.
The dripping from Cetara is Slow Food Presidium; You are being required to register the name DOP "Pouring of anchovies Cetara".
Until the '50s and' 60s, The anchovy was a product of "democratic", with a lower maturation compared to the current, Cetara typically used as a condiment for pasta in the Christmas period.
They were the local chefs to highlight this event with their recipes, making it known to the public and making it known.
The casting to be used in raw, and sparingly, because of its strong smell and distinctly tangy flavor.
It is ideal for flavoring many dishes, from vegetables to fish.
Neptune The company also produces other delicacies such as salted anchovies, anchovy fillets in sunflower oil, marinated anchovies in sunflower oil.
ALICI AS BEFORE
Given the circumstances, no wonder, then, that here in Cetara restaurant has chosen to call Alici come prima.
A company founded in April 2017 per volontà di Gianluca D'Uva and the Neapolitan chef Stephen Knight.
In the kitchen it was added later also Raffaele Pappalardo.
Sixty total covered local, for most external, located in the heart of Cetara on the road leading to the beach and harbor.
The colorful ceramics of nearby Vietri sul Mare striking backdrop and mise en place.
Il menu, volutamente essenziale, It is totally focused on the fish and the produce from the house.
Anchovies as before is not only seaside trattoria, but also project fishing tourism. It is recently taking the vessel's management Salvatore I, which offers tourists the Amalfi Coast the chance to experience the excitement of fishing side by side with the crew.
Everyday, until September, a maximum of 11 people at a time can take a ride in the gulf, eat on board, bathe in the coves and watch the fishermen's operations.
The boat also provides daily raw material to be used in the preparation of the dishes of the restaurant, thus ensuring a very short chain. From sea to plate.
Alici come prima
Corso Garibaldi, 9 – Cetara, Salerno
such. 089/261333
www.facebook.com/trattoriaalicicomeprima
Neptune Fish Product Preserved
Corso Umberto I, 64 – Cetara, Salerno
such. 089/261147
www.nettunocetara.it