Colatura Di Alici (Anchovy Sauce)
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Colatura di Alici is a traditional anchovy sauce crafted from fish caught off the Amalfi Coast during spring. Fresh anchovies are gutted and layered with sea salt in chestnut barrels, then left to mature for 24 to 36 months. The result is a deeply flavorful, umami-rich condiment that brings authentic Italian coastal character to pasta, seafood, and vegetables. A small drizzle transforms everyday dishes into something extraordinary.