Colatura di Alici is a traditional Italian anchovy extract that was originally created by Cistercian monks in Amalfi but with roots going back to the Roman condiment garum.

This strongly flavoured Colatura is a slow process of extraction from salted anchovies using techniques handed down from one generation to another. 

Colatura can be seasoned with fresh herbs such as parsley, garlic, and paprika and added to olive oil as a dressing for spaghetti or linguine or try adding just a few drops to sauces or drizzle over bruschetta or grilled vegetables. A little goes a long, long way.