The anchovy is a unique product of its kind, it is used as a condiment to classic seafood dishes of Neapolitan cuisine and the Amalfi Coast, it is used on spaghetti with clams and mussels and scialatielli (fresh handmade egg pasta) with mussels, but it is also suitable for a simple spaghetti with garlic oil and hot pepper.
In recent times, many chefs are rediscovering this delicacy, called by the ancient Roman "garum", creating new tasty courses!

The anchovies are traditionally, for the people of Amalfi Coast (especially from Cetara) the main course for Christmas dinner. This sauce, already described in the Latin gastronomic manual of Apicio, was produced for the first time by the Cistercian monks, around the second half of the thirteenth century. Today, as then, the head and internal organs of the anchovies are removed and soak in salt. After an appropriate period, it collects an amber liquid with a pleasant aroma.