Colatura di Alici is an ancient convenience food (thought by most to be what ancient Romans called garum) that adds great anchovy flavor to a dish without having to fillet, rinse and chop the fish. It's essence of anchovy. Our Colatura comes from the enchanting little fishing village of Cetara on the Amalfi coast. When the fish are caught in the summer, the Cetaresi throw them into wooden barrels, alternating layers with handfuls of sea salt . Then the fish are pressed down with a lid weighted with rocks. By December, the anchovies have produced a fragrant translucent amber juice. A hole is poked in the bottom of the barrel and the colatura is drained.