From Thursday 4 to Sunday 7, a single protagonist through the streets of Cetara, the former fishing village resting on the seashore of the Costa Vietri that leads to Amalfi, the straining of anchovies. A rediscovery of the flavors of the past and tradition. This dressing, safe of Eastern origin, landed on the coast of the boot in past eras, taking the name from the mysterious fish Garos (very likely that they are just the anchovies) which then became known as the sauce that the ancient Greeks called Garon, and that the Romans, when that nectar only landed in their kingdom, then called Garum.
In four days license plate anchovies, for those who want to educate themselves on the product there will be conferences, round tables, and food and wine experts who will describe the qualities and properties of the fish sauce of blue. While for those who want to go directly to the taste, in the square Viesky there will be cared for by restaurateurs stand cetaresi waiting guests to propose tastings of typical local cuisine. Well then, a nice walk in Amalfi and unique dishes to try. And the weekend is planned.