This is how the "Colatura" of anchovies was born: it is said that the monks had the idea of making a condiment with the liquid straining down from the barrels to season their simple and poor dishes, similar to the old roman fish sauce called "garum". Nowadays, the little village of Cetara, where the colatura is made, is well-known among the greatest chefs all over the world.

Serving Suggestions: Use on cooked vegetables, fish, poultry.