Saveur magazine has gone crazy for Colatura from Cetara. As this Saveur article says, “Every Italian knows that the finest colatura di alici comes from Cetara, the sun-drenched village…The Cetarese like to mix colatura into pasta with olive oil and garlic, adding a wallop of briny mouth-filling umami.”
To make sure everyone gets a taste, we just stocked up on Colatura!
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