Colatura di Alici, is the ancient method of extracting every last drop of flavour from the anchovy. This ancient ingredient has recently made a revival since being discovered by chefs in Italy, principally around the coastal areas of Amalfi and the gulf of Naples, as it originates in Cetara, a small seaside village home to anchovy fisherman.

It is the juice and essence gathered from the pressing and salting of anchovies over the curing period of 4-8 weeks, then filtered and bottled with a sprig of Oregano. It's origins lie in the Roman ingredient "garum", a fermented fish product used for seasoning fish and meat dishes.

The taste is of intense anchovy, salty and deep rich dark flavour. Simply dress your finest linguine and add good quality walnuts, Italian green olives and extra virgin olive oil - it's an ancient tradition well worth preserving.