Colatura di alici, also known as anchovy extract or garum, is a deep, golden amber colored liquid, obtained through a particular process of salting and fermenting anchovies. The salt draws out liquid from the anchovies, which is collected and aged before being filtered to produce the beautifully clear seasoning. It is used in Italy as an alternative to salt.
The anchovy extract is used as condiment for pasta and rice, it can be used to flavor fresh and boiled vegetables with its wonderfully briny flavours. With just a few drops it can boost the flavour of sauces, soups, stews and steaks.