Possibly the greatest colatura di alici we've had the privilege of tasting? Armatore's hails from Cetara, an anchovy-fishing hotspot on Italy's Amalfi Coast. Freshly-caught anchovies are quickly processed, then allowed to age for a minimum of two years in classic barrels. The result? An ambrosial oceanic elixir. Just a few drops can give your sauce an extra oomph, and a dash over lemony pasta is pure decadence!