This specialty is obtained from anchovies caught in the Mediterranean sea. During the pressing and maturation of the anchovies in salt, the liquid that comes on the surface is progressively extracted and subjected to a natural concentration process. The final result is a product with an amber color and a strong, full-bodied flavor that preserves the aroma of the raw material, salted anchovies. The colatura is generally used as a sauce to accompany other dishes. The typical and most renowned dish is spaghetti with garlic, oil and chilli pepper, flavored with the anchovy sauce, but it goes perfectly with all seafood dishes. Avoid adding salt.