Colatura di alici

Colatura di Alici is a traditional fish sauce made from fermented anchovies. Originating from the Amalfi Coast, particularly from the town of Cetara in the Campania region, this amber-colored liquid is produced by layering anchovies and salt in wooden barrels, where they are left to ferment and mature for several months.

As the anchovies ferment, their juices are extracted and collected, resulting in a rich, umami-packed sauce. Colatura di alici is used as a seasoning in various Italian dishes, especially pasta. It is often drizzled over spaghetti with garlic, chili, and parsley, or added to vegetables and salads to enhance their flavor.

Its intense, savory taste adds depth and complexity to dishes, much like how soy sauce or fish sauce is used in other cuisines.