Colatura di Alici (Anchovy Sauce) is an ancient delicacy, that adds great anchovy flavour to a dish, without having to fillet, rinse and chop the fish. Colatura comes from the little fishing village of Cetara on the Amalfi coast. The fish are caught, placed in 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 liquid with an amber hue.