Colatura di Alici is a new import from Italy creating quite a stir in the culinary community. Using an ancient recipe that originated on the Amalfi Coast, fresh anchovies are marinated and pressed down with sea salt in chestnut wood barrels for five months. You need only a few squirts to make an excellent, salty, umami-packed Caesar dressing or marinade. Add a splash of olive oil and minced gold garlic to make a fast and scrumptious pasta sauce. Use in meat marinades or to spike up a quick pan sauce for meats.