Friarielli pesto with Ischia-style anchovy sauce

It is produced for us in Cetara with the same passion of the past, according to the precepts of the ancient tradition of the Amalfi Coast. This traditional amber liquid, famous all over the world, noble descendant of Garum, was used by the ancient Romans as a universal condiment, the Colatura di Alici is one of the specialties of the Cetarese culinary art produced for us according to the precepts of the ancient tradition of the Coast Amalfi. Its origins are lost in time, but it is said that the traditional Colatura di Alici, as we continue to appreciate it today, was born from the skilled hands of the Amalfi Cistercian monks. The unique flavor and the patient production process have made it a symbol of the industriousness of entire generations that are handed down, from father to son, the art of salting and therefore of filtering the intense flavor liquid, the result of skilful aging and pressing of salted anchovies.

turnips 75%, extra virgin olive oil, anchovy sauce, vinegar, garlic, chilli, salt