---
product_id: 9555877
title: "Nettuno Colatura Anchovy Sauce – Cetara, Campania, Italy - 3.3 oz"
brand: "gustiamo"
price: "29090 Ft"
currency: HUF
in_stock: true
reviews_count: 8
category: "Gustiamo"
url: https://www.desertcart.hu/products/9555877-nettuno-colatura-anchovy-sauce-cetara-campania-italy-3-3-oz
store_origin: HU
region: Hungary
---

# Authentic Amalfi Coast umami extract Hand-processed fresh anchovies 3 years traditional barrel aging Nettuno Colatura Anchovy Sauce – Cetara, Campania, Italy - 3.3 oz

**Brand:** gustiamo
**Price:** 29090 Ft
**Availability:** ✅ In Stock

## Summary

> 🦈 Unlock the ancient umami secret of Italy’s Amalfi Coast!

## Quick Answers

- **What is this?** Nettuno Colatura Anchovy Sauce – Cetara, Campania, Italy - 3.3 oz by gustiamo
- **How much does it cost?** 29090 Ft with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hu](https://www.desertcart.hu/products/9555877-nettuno-colatura-anchovy-sauce-cetara-campania-italy-3-3-oz)

## Best For

- gustiamo enthusiasts

## Why This Product

- Trusted gustiamo brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Umami Powerhouse:** A naturally filtered, richly aromatic sauce that elevates any dish with complex saline notes.
- • **Ancient Roman Craftsmanship:** Experience a 3-year slow aging process in chestnut barrels, preserving authentic Italian heritage.
- • **Versatile Culinary Enhancer:** Transform simple pasta or dressings with a teaspoon of Nettuno’s colatura for an instant gourmet upgrade.
- • **Slow Food Presidia Certified:** Part of Italy’s protected Slow Food tradition, guaranteeing artisanal authenticity and sustainability.
- • **Hand-Selected Fresh Anchovies:** Each anchovy is individually prepared by hand to ensure premium quality and unmatched flavor depth.

## Overview

Nettuno Colatura Anchovy Sauce is a premium Italian condiment crafted using a centuries-old Roman recipe. Anchovies are hand-prepared and aged for about three years in chestnut wood barrels, producing a naturally filtered, richly umami liquid prized by Slow Food Presidia. This 3.3 oz glass bottle delivers a complex, aromatic saline flavor that elevates pasta, dressings, and gourmet dishes with authentic Amalfi Coast tradition.

## Description

desertcart.com : Nettuno Colatura Anchovy Sauce – Cetara, Campania, Italy - 3.3 oz : Packaged Anchovies : Grocery & Gourmet Food

Review: Judging the Quality of Colatura di Alici - Most Colatura di Alici is little more than insipid salt broth with less character than a cheap bottle of Vietnamese fish sauce. It’s so easy to get swindled purchasing these adorable little colorfully-labeled bottles of expensive elixir -- especially since there is a LOT of profit to be made exploiting consumers’ ignorance of the product. This review will tell you what you need to know. Let’s start with perfection and then work backward to show you how some manufacturers corrupt it into a lesser product with a higher profit margin. The highest quality colatura di alici uses only fresh-caught anchovies that are individually beheaded and eviscerated by hand without damaging the skin or flesh, carefully layered inside a small wood barrel in a cross-stack pattern with just the right amount of good-quality sea salt between each layer, and carefully weighted using a tamper that leaves the edges open to the air. This barrel is then placed in a temperature- and humidity-controlled room to age for many months, during which time the clean flesh of the anchovy is transformed by the mineral-rich sea salt into an umami factory from which precious colatura leaches out into the surrounding salt. The precise stacking pattern of the fish and salt in the barrel creates a natural filter through which gravity pulls the colatura until it reaches the bottom. Once there, it ages slowly for about a year to a year and a half. Then a tiny hole is made in the bottom of the barrel and the aged colatura slowly drips into a glass jar. Because of the gentle manufacturing, filtering, and aging processes it is not over-saturated with salt, therefore no salt precipitates out into the liquid and no residual salt can enter the collection jar. This is perfected colatura di alici -- the naturally-leaked extract of anchovies. By contrast, the lowest quality colatura dumps massive quantities of whole anchovies -- heads and guts intact -- into huge mixers that churn it together with 50-pound bags of salt and some water to accelerate the process, and then dump the whole mess into massive containers of concrete or stainless steel. They let this sit for a few weeks at whatever temperature the season provides, and then they process the product by combining whatever runs off from the solids with a lot of extra water and shovelfuls of the now-pinkish salt from the container. The finished product has so much extra salt in it that it precipitates out into the bottle. And while the finished product tastes like it was derived, after a fashion, from anchovies, it is a flat, single-note flavor profile with very little complexity and so much salinity that the salt is all you will think about. This is low-quality colatura di alici -- the over-salted, watered-down forced extract of anchovies, their bitter gills, and the acrid fecal waste stored in their intestines. Most colatura di alici falls somewhere between these two extremes. The difference in the finished dish of food is remarkable, and instantly tells you that the additional money you spent on the top quality stuff was more than worth it -- especially if, like me, you’ve tried a few of them side by side, both by themselves and in expertly-prepared cuisine. The winner, hands down, was Nettuno. I had already seen their entire production process on video (go to their website and see for yourself) after I had researched colatura di alici in general, and was impressed with the old-world handcrafting and attention to each individual fish of the millions they process each year. My first side-by-side comparison was Nettuno against Sapori Di Mare. I bought the Sapori product from another vendor for $17.98 (includes shipping), and I bought the Nettuno product from desertcart for $32.25 (includes shipping). The difference in price for the Nettuno was 1.8 times that for the Sapori, but the difference in flavor was infinitely more than that. So much so that it provoked a “Wow!” from me. I don’t feel like I wasted my money on the Sapori product, but I will not be purchasing it again because the Nettuno is such better flavor and complexity. The Sapori product had two indications that it was not as high a quality product as the Nettuno: precipitated salt (a lot of it) and “water” in the list of ingredients. Both of these were readily apparent the moment I followed up a taste of a few drops of the Sapori with an equal amount of the Nettuno. So that’s the story of why not all Colatura di Alici is the same, what to look for when judging the product, and a go-to brand choice (Nettuno) if you’re in a hurry and just want the best you’re most likely to get for under fifty bucks. I hope this helps. By the way, here’s a recipe of mine you may like: 1 egg yolk 1 teaspoon Colatura di Alici 1 teaspoon roasted garlic, mashed to a paste 1 tablespoon extra virgin olive oil Half teaspoon aged balsamic vinegar 1 teaspoon chopped Italian parsley Quarter cup (loose) grated Pecorino Romano Quarter teaspoon freshly and finely ground black pepper In a mixing bowl, stir the ingredients with a fork to combine. Boil 2 ounces of spaghetti or spaghettini (secco, not fresca) just to al dente and then immediately drain -- retaining a little of the cooking water back in the boiling pot -- and add the pasta to the mixing bowl containing the sauce ingredients. Using the same fork, swirl and toss the pasta in the sauce until it thickens and coats all the pasta. Add VERY LITTLE cooking water, if necessary, to thin it to a manageable consistency. Plate, and then scrape the remaining sauce from the mixing bowl over the pasta. Grate over some additional Pecorino Romano and then serve immediately.
Review: The Real Deal - This stuff is the real deal. It is very different than asian fish sauce (which i also love) This has a more of umami "punch". But not overboard at all. Great packaging. This firm has the best quality products

## Features

- Made from an ancient Roman recipe of Italy's Amalfi Coast
- Extracted from anchovies packed in chestnut wood barrels for about three years
- Unique, precious anchovy sauce part of Italian Slow Food Presidia of protected foods
- An aromatic and fragrant saline liquid that enhances any dish! Mix a teaspoon of Colatura with some olive oil, garlic, lemon zest and parsleyfor a wonderful pasta sauce
- A glass bottle of 100 ml - 3.3 oz

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B000CRIFGM |
| Best Sellers Rank | #58,223 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #31 in Fish Sauces |
| Customer Reviews | 4.9 4.9 out of 5 stars (287) |
| Is Discontinued By Manufacturer  | No |
| Item Weight  | 3.3 ounces |
| Manufacturer  | Nettuno |
| Units  | 3.3 Ounce |

## Product Details

- **Brand:** Gustiamo
- **Flavor:** Fish, Garlic, Meat
- **Item Weight:** 3.3 Ounces
- **Package Information:** Bottle
- **Package Weight:** 3.3 Ounces

## Images

![Nettuno Colatura Anchovy Sauce – Cetara, Campania, Italy - 3.3 oz - Image 1](https://m.media-amazon.com/images/I/41-RDJ7DsBS.jpg)
![Nettuno Colatura Anchovy Sauce – Cetara, Campania, Italy - 3.3 oz - Image 2](https://m.media-amazon.com/images/I/41oIWcqZrCL.jpg)
![Nettuno Colatura Anchovy Sauce – Cetara, Campania, Italy - 3.3 oz - Image 3](https://m.media-amazon.com/images/I/41q+J1CKl5S.jpg)
![Nettuno Colatura Anchovy Sauce – Cetara, Campania, Italy - 3.3 oz - Image 4](https://m.media-amazon.com/images/I/6106Hg5M7KS.jpg)
![Nettuno Colatura Anchovy Sauce – Cetara, Campania, Italy - 3.3 oz - Image 5](https://m.media-amazon.com/images/I/617evM-VCoL.jpg)

## Questions & Answers

**Q: Once opened, how long will the "sauce" last in the refrigerator?**
A: I believe because of the salt content it should last for a very very long time in the refrigerator I have anchovies packed and saw that I've kept in there for years and they're still perfectly fine but just to be sure I contact the manufacturer and if you notice an awful smell don't use it

**Q: How much sodium per tablespoon?**
A: Not trying to be evasive, but if Sodium is *ANY* kind of a consideration for you then run in the opposite direction from any brand of Colatura di Alici.  This liquid is either fully saturated (best brands) or over-saturated  (cheap brands) with salt, so each quantity of liquid holds absolutely as much salt as science allows.  That's a MFT (Metric F&%$ Ton) of salt, and to me that's the most relevant measurement of all.

**Q: How many years of this product?**
A: Not 100% sure I understood your question, but if you are asking about the history of this product, well, it has been around for a very long time: Colatura is the direct heir of garum, a fermented fish sauce used by  Phoenicians, Ancient Greeks, and Romans!

**Q: Due to the salt content in the Colatura, is it best not to salt the cooking water for the pasta when using this product?**
A: Absolutely so NOT salt the water if making a sauce with the colaturi. Let the anchovy oil and olive oil bring out the flavors. In Italy rhey would not salt water if using this

## Customer Reviews

### ⭐⭐⭐⭐⭐ Judging the Quality of Colatura di Alici
*by A***S on December 13, 2017*

Most Colatura di Alici is little more than insipid salt broth with less character than a cheap bottle of Vietnamese fish sauce. It’s so easy to get swindled purchasing these adorable little colorfully-labeled bottles of expensive elixir -- especially since there is a LOT of profit to be made exploiting consumers’ ignorance of the product. This review will tell you what you need to know. Let’s start with perfection and then work backward to show you how some manufacturers corrupt it into a lesser product with a higher profit margin. The highest quality colatura di alici uses only fresh-caught anchovies that are individually beheaded and eviscerated by hand without damaging the skin or flesh, carefully layered inside a small wood barrel in a cross-stack pattern with just the right amount of good-quality sea salt between each layer, and carefully weighted using a tamper that leaves the edges open to the air. This barrel is then placed in a temperature- and humidity-controlled room to age for many months, during which time the clean flesh of the anchovy is transformed by the mineral-rich sea salt into an umami factory from which precious colatura leaches out into the surrounding salt. The precise stacking pattern of the fish and salt in the barrel creates a natural filter through which gravity pulls the colatura until it reaches the bottom. Once there, it ages slowly for about a year to a year and a half. Then a tiny hole is made in the bottom of the barrel and the aged colatura slowly drips into a glass jar. Because of the gentle manufacturing, filtering, and aging processes it is not over-saturated with salt, therefore no salt precipitates out into the liquid and no residual salt can enter the collection jar. This is perfected colatura di alici -- the naturally-leaked extract of anchovies. By contrast, the lowest quality colatura dumps massive quantities of whole anchovies -- heads and guts intact -- into huge mixers that churn it together with 50-pound bags of salt and some water to accelerate the process, and then dump the whole mess into massive containers of concrete or stainless steel. They let this sit for a few weeks at whatever temperature the season provides, and then they process the product by combining whatever runs off from the solids with a lot of extra water and shovelfuls of the now-pinkish salt from the container. The finished product has so much extra salt in it that it precipitates out into the bottle. And while the finished product tastes like it was derived, after a fashion, from anchovies, it is a flat, single-note flavor profile with very little complexity and so much salinity that the salt is all you will think about. This is low-quality colatura di alici -- the over-salted, watered-down forced extract of anchovies, their bitter gills, and the acrid fecal waste stored in their intestines. Most colatura di alici falls somewhere between these two extremes. The difference in the finished dish of food is remarkable, and instantly tells you that the additional money you spent on the top quality stuff was more than worth it -- especially if, like me, you’ve tried a few of them side by side, both by themselves and in expertly-prepared cuisine. The winner, hands down, was Nettuno. I had already seen their entire production process on video (go to their website and see for yourself) after I had researched colatura di alici in general, and was impressed with the old-world handcrafting and attention to each individual fish of the millions they process each year. My first side-by-side comparison was Nettuno against Sapori Di Mare. I bought the Sapori product from another vendor for $17.98 (includes shipping), and I bought the Nettuno product from Amazon for $32.25 (includes shipping). The difference in price for the Nettuno was 1.8 times that for the Sapori, but the difference in flavor was infinitely more than that. So much so that it provoked a “Wow!” from me. I don’t feel like I wasted my money on the Sapori product, but I will not be purchasing it again because the Nettuno is such better flavor and complexity. The Sapori product had two indications that it was not as high a quality product as the Nettuno: precipitated salt (a lot of it) and “water” in the list of ingredients. Both of these were readily apparent the moment I followed up a taste of a few drops of the Sapori with an equal amount of the Nettuno. So that’s the story of why not all Colatura di Alici is the same, what to look for when judging the product, and a go-to brand choice (Nettuno) if you’re in a hurry and just want the best you’re most likely to get for under fifty bucks. I hope this helps. By the way, here’s a recipe of mine you may like: 1 egg yolk 1 teaspoon Colatura di Alici 1 teaspoon roasted garlic, mashed to a paste 1 tablespoon extra virgin olive oil Half teaspoon aged balsamic vinegar 1 teaspoon chopped Italian parsley Quarter cup (loose) grated Pecorino Romano Quarter teaspoon freshly and finely ground black pepper In a mixing bowl, stir the ingredients with a fork to combine. Boil 2 ounces of spaghetti or spaghettini (secco, not fresca) just to al dente and then immediately drain -- retaining a little of the cooking water back in the boiling pot -- and add the pasta to the mixing bowl containing the sauce ingredients. Using the same fork, swirl and toss the pasta in the sauce until it thickens and coats all the pasta. Add VERY LITTLE cooking water, if necessary, to thin it to a manageable consistency. Plate, and then scrape the remaining sauce from the mixing bowl over the pasta. Grate over some additional Pecorino Romano and then serve immediately.

### ⭐⭐⭐⭐⭐ The Real Deal
*by M***A on November 19, 2025*

This stuff is the real deal. It is very different than asian fish sauce (which i also love) This has a more of umami "punch". But not overboard at all. Great packaging. This firm has the best quality products

### ⭐⭐⭐⭐⭐ The BEST anchovy sauce on the market.
*by B***T on January 8, 2026*

The BEST anchovy sauce on the market. All Italian, all the time. A WONDERFUL addition to our Italian dishes. Check it out!

## Frequently Bought Together

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*Product available on Desertcart Hungary*
*Store origin: HU*
*Last updated: 2026-01-29*