Anchoivy dripping in Cetara- Masterclass

We are in Cetara, in the heart of the Amalfi Coast, a fishing village where you can still breathe the intensity of traditions. Inside a laboratory specialized in the production of salted anchovy fillets and the precious colatura we meet the owner, Giulio, the sixth generation of his family whose business began in 1950. An exciting story that traces the history of the town, of the family, of the production processes which, step by step, lead to those fascinating amber drops exported all over the world for their unique and persistent flavour. From the “scapezzatura” of the fresh anchovies that arrive at night by the hand of the local fishermen up to the salting and the final crown that closes the barrel before the long sleep awaiting the maceration in salt. The experience can be combined with a guided tour of Cetara and/or wine tasting at a cellar in the charming hamlet of Raito.

Duration 4/5 hours