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Cetara anchovy sauce (originally known as Colatura di Alici di Cetara) is a liquid product obtained by ripening salted anchovies, native to the Cetara region of Salerno, Italy. It is known for its intense, persistent aroma and highly salty umami flavor. "Colatura di Alici di Cetara" holds a Registered Designation of Origin (DOP), which protects its origin and production methods. History and Use Cetara anchovy sauce has been spreading in a limited way for centuries in the Amalfi Coast region, par