{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fa-taste-of-the-past.simplecast.com%2Fepisodes%2F3baac4b0-3baac4b0","width":444,"version":"1.0","type":"rich","title":"Episode 324: The Ancient Secret of Cetara: Colatura di Alici","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/4b40af/4b40af7b-d2a7-4763-b0a8-1b9312e24d2d/3ecaf947-b50f-49ca-b635-a6eae46c5d8c/1553186181artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/3ecaf947-b50f-49ca-b635-a6eae46c5d8c\" height=\"200\" width=\"100%\" title=\"Episode 324: The Ancient Secret of Cetara: Colatura di Alici\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"For centuries, in the small town of Cetara on the Amalfi Coast of Italy, anchovies have been gathered and fermented into the piquant sauce \"colatura di alici,\" a local specialty. Until the 1990s, colatura di alici had never been bottled or sold. "}