anchovy sauce— the descendant of ancient garum
v In ancient times, Romans used garum, or fish sauce, like Americans use ketchup. This anchovy sauce, a speciality of the fishing village of Cetara near Amalfi, is made by layering anchovies and sea salt in a barrel until December, when a hole is made in the bottom, drain out the amber liquid; the technique has passed down from father to son. Mixed with olive oil and garlic, colatura is a popular dressing on bruschette, pasta, salads and potatoes.
Colatura di alici di Cetara is in the Ark of Taste.