Colatura

"Colatura" is the only traditional fish sauce in Italy, produced in the Italian fishing town of Cetara.
Made from fermented anchovies, Di Lucia's Colatura is made from anchovies that have had their innards carefully removed, minimizing the fishy smell that is typical of fish sauce and allowing it to be full of umami and flavor.
Its origins date back to Roman times, and even today pasta made with colatura is a popular, typical local dish of Cetara.

Fresh sardines caught in the beautiful port town across from Amalfi are carefully hand-processed in a Bios-certified factory in the national park and aged for 4 to 6 months. Compared to regular colatura, this sardine is aged less quickly, giving it a pure and complex aroma. At the same time, careful processing means that it has no unpleasant odor.
The only ingredients are anchovies and salt. It is a natural umami seasoning that adds salt to the umami of fish. We recommend using it as a dressing for pasta, grilled vegetables, and salads, as well as carpaccio and seafood marinades.

Di Lucia was founded in 1981 and is a family-run company with its factory in Roccadaspide, Province of Salerno, Campania, Italy.
Salerno Province is one of the provinces that contributes greatly to the agricultural and food industry in Campania. It is a very blessed land rich in many traditional specialties. It is also a beautiful city with beautiful scenery, with the Cilento National Park (World Heritage Site) in the central and southern part and the scenic Amalfi in the northwest.

At Di Lucia, all of the manufacturing processes are done by hand, and the high quality of the products was quickly accepted by the market.
Furthermore, we have implemented HACCP to control the quality of the entire process from production to bottling. We strive to create high-quality, safe products. We are also a pioneer in the organic field and a producer at the forefront.