Colatura is like Italian fish sauce, but lighter and less salty. Its production dates back to the Romans, when it was called garum.
From Cetara, on the coast between Amalfi and Capri, Acquapazza (which, by the way, means "crazy water") Colatura is made from the liquid that comes out when anchovies are aged in salt.
Packing an incredible umami punch, a little dab will do ya.
