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The Amalfi coast’s cuisine

The Amalfi Coast cuisine

Irresistible flavours: Sauce with Essence of Anchovy

If during your stay at the Hotel Margherita of Praiano you fancy tasting the flavour of a typical Amalfi Coast product, our restaurant M’ama! has the right dish for you on its menu: “Spaghetti con Colatura di Alici”, spaghetti dressed in a sauce with essence of anchovy.

We all know spaghetti is a delicacy, however, dressed in Colatura di Alici it becomes a real joy for your palate, an irresistible and unmissable dish if you really want to get in touch with the flavours of our land and its most ancient traditions.

The “Colatura”, already famous at the time of the Roman Empire (the Gourmet Apicious always used it in the sumptuous banquets that made him famous), was rediscovered in the Middle Ages by the monks of the Amalfi Coast, who used to preserve the anchovies in wooden barrels letting their liquids drizzle with the use of salt.

This procedure was then passed on from father to son amongst the fishermen of the Amalfi Coast and of the maritime village of Cetara, currently the main centre of production of this sauce, which can be used as a delicious dressing for pasta, fish, vegetables, eggs and even in pizza dough.

The Colatura di Alici of Cetara is currently exposed in many national and international gastronomic events, celebrated as a real gem of the Italian regional products, as far as environmentally sustainable and high quality, typically local food is concerned.

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