Cetara anchovy sauce is a traditional Campanian product, produced in the small seaside village of Cetara, on the Amalfi Coast. The origins of this gourmet product date back to the Romans, which produced a sauce very similar to today's one, called garum. The recipe was then somehow recovered in the Middle Ages by the monastic groups present in the Coast, who in August were used to keep the anchovies in wooden barrels with sloping slats and placed in the middle of two oak beams; under the action of the salt, the anchovies lost liquids that escaped through the cracks of the barrels. The process spread later among the population of the coast, which perfected it.
