Chefs

Carmela Apicella, Luigi Di Ruocco
The Cetara’s anchovies colatura between history and modern times

Watch Later Cinema Mode

The interview aims to recount the production and use of colatura di alici di Cetara, from local production in the past to modern production, with an excursus on the main uses of this product in the world of gastronomy. We will also talk about the socio-economic impact that colatura di alici has had on the Cetara community, the changes over the years in small family productions and how attitudes towards this product have changed after the European recognition of a DOP.

Interiew by: Adolfo Sellitto
Video by: Davide Paone; Antonio Ferrara; Matteo Castoro
Video Editing by: Matteo Castoro
Document by: Davide Paone
Subtitle ita/eng by: Matteo Castoro; Elisabetta Braca; Antonio Ferrara
Translation by: Adolfo Sellitto; Elisabetta Braca
MedEatResarch – Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro
Realized: 28/04/2023

Luigi Di Ruocco

Luigi Di Ruocco

Year: 04/12/1971
City: Salerno
Education: Diploma in technician of hotel activities
Professione: Teacher and kitchen chef
Language: Italian

Carmela Apicella

Carmela Apicella

Year: 04/02/1971
City: Salerno
Education: High School Diploma
Profession: Cook
Language: Italian

Video table of contents

0:08 Presentation of the interviewed
0:54 The traditional preparation of colatura
2:05 The sensations and smells of the past
2:40 Evolution of colatura in gastronomy
3:40 Typical preparations of Cetara
4:07 The globalization of the colatura
5:05 The anchovies colatura daughter of the “garum” and its uses in gastronomy
5:32 Social aspects and the DOP mark
7:00 The colatura, village tradition
7:52 The seasonality of anchovies
8:17 The boom of colatura

Geographic information

Country: IT
Region: Campania
Città: Cetara (SA)
Altitude: 10 m s.l.m