Anchovy sauce 100 ml

Anchovy fishing in Cetara, according to tradition, begins at the end of March, the freshly caught anchovies are "scapezzate" (the head and innards removed) and arranged inside the Terzigno in layers, head and tail each layer of anchovies is covered of salt. We continue with this technique until the full back is covered, at the end this container is closed with a wooden lid (companion) pressed by a stone. At the end of the maturation process, approximately 10 months, a hole is made under the Terzigno from where the precious Anchovy extract flows drop by drop.