Started in Cetara by five friends from the village, Acquapazza Gourmet works only with anchovies netted in the Gulf of Salerno between late March and late July. Its colatura di alici follows the local method in full: anchovies salted, layered in chestnut and oak barrels under weights, the amber liquid drawn off after 18 months of aging. Salted and oil-packed Cetara anchovies round out a range built entirely on one fish and one stretch of coast.
