Colatura di Alici is an Italian fish sauce made from anchovies from the small fishing village of Cetara, Campania.
The sauce is a transparent, amber-colored liquid, produced by fermenting anchovies in brine. The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22 (Feast of Mary Magdalene).
The origins of Colatura di Alici date back to ancient Rome, where a similar sauce known as garum was widely used as a condiment.
Colatura di Alici can be used also as a condiment to flavour, instead of salt, the various dishes that every day we find on our tables.