--- product_id: 9555877 title: "Nettuno Colatura Anchovy Sauce – Cetara, Campania, Italy - 3.3 oz" brand: "gustiamo" price: "1724883₫" currency: VND in_stock: true reviews_count: 8 category: "Gustiamo" url: https://www.desertcart.vn/products/9555877-nettuno-colatura-anchovy-sauce-cetara-campania-italy-3-3-oz store_origin: VN region: Vietnam --- # Handcrafted from fresh-caught anchovies Naturally filtered, low-salt umami extract 3 years traditional barrel aging Nettuno Colatura Anchovy Sauce – Cetara, Campania, Italy - 3.3 oz **Brand:** gustiamo **Price:** 1724883₫ **Availability:** ✅ In Stock ## Summary > 🧑‍🍳 Unlock the secret umami elixir of Italy’s Amalfi Coast — your kitchen’s new best-kept secret! ## Quick Answers - **What is this?** Nettuno Colatura Anchovy Sauce – Cetara, Campania, Italy - 3.3 oz by gustiamo - **How much does it cost?** 1724883₫ with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.vn](https://www.desertcart.vn/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 - • **Premium Glass Bottle:** Elegant 3.3 oz packaging that preserves freshness and signals your elevated taste to guests and colleagues alike. - • **Pure Umami Powerhouse:** Hand-selected anchovies transformed into a complex, aromatic sauce that elevates any dish with a refined saline punch. - • **Versatile Gourmet Enhancer:** Just a teaspoon mixed with olive oil, garlic, lemon zest, and parsley creates an irresistible pasta sauce that impresses every time. - • **Ancient Roman Craftsmanship:** Experience a 3-year slow aging process in chestnut barrels, preserving authentic Amalfi Coast tradition. - • **Slow Food Presidia Certified:** Part of Italy’s protected culinary heritage, ensuring artisanal quality and sustainable sourcing. ## Overview Nettuno Colatura Anchovy Sauce is a premium, slow-aged anchovy extract from Cetara, Italy, crafted using an ancient Roman recipe. Aged for three years in chestnut barrels, this naturally filtered, low-salt umami concentrate enhances dishes with complex, aromatic depth. Certified by Italy’s Slow Food Presidia, it’s the authentic choice for discerning food lovers seeking to elevate their culinary creations with a touch of Mediterranean heritage. ## 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: A must for the chef pantry to add umami. - Excellent to have in the pantry for sauces, soups, and dressings to add umami and an extra depth of flavor. Recommended for home chefs as part of your flavor arsenal. ## 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 | #22,210 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #9 in Fish Sauces | | Brand | Gustiamo | | Brand Name | Gustiamo | | Container Type | Bottle | | Cuisine | Italian | | Customer Reviews | 4.9 out of 5 stars 307 Reviews | | Diet Type | Vegetarian | | Flavor | Fish, Garlic, Meat | | Item Form | Sliced | | Item Package Weight | 3.3 Ounces | | Item Weight | 3.3 Ounces | | Manufacturer | Nettuno | | Number of Items | 1 | | Package Information | Bottle | | Package Weight | 3.3 Ounces | | Size | 3.3 Fl Oz (Pack of 1) | | Unit Count | 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/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. ### ⭐⭐⭐⭐⭐ A must for the chef pantry to add umami. *by S***. on March 8, 2026* Excellent to have in the pantry for sauces, soups, and dressings to add umami and an extra depth of flavor. Recommended for home chefs as part of your flavor arsenal. ### ⭐⭐⭐⭐⭐ High quality product *by C***N on February 25, 2026* Amazing, high quality product with great flavor. This is my second time purchasing. It takes me back to the Amalfi coast every time I cook with it! The bottle also came with a sweet, handwritten note from the company. ## Frequently Bought Together - Nettuno Colatura Anchovy Sauce – Cetara, Campania, Italy - 3.3 oz - Tomato Concentrate Strattu - Pianogrillo, Sicily - 11.6 oz - 330g - Capers in Sea Salt - La Nicchia - Pantelleria Island, Sicily - 90 gr --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.vn/products/9555877-nettuno-colatura-anchovy-sauce-cetara-campania-italy-3-3-oz](https://www.desertcart.vn/products/9555877-nettuno-colatura-anchovy-sauce-cetara-campania-italy-3-3-oz) --- *Product available on Desertcart Vietnam* *Store origin: VN* *Last updated: 2026-05-16*