It is believed to be the ancestor of the fermented anchovy sauce colatura di Alici, still produced in Campania, the region of Naples.
Best Italian Sauce
It traces its origins to the Roman Empire and the Greek traders before that. It is a concentrated fish sauce made with anchovy drippings and has a multitude of uses in modern cuisine.
It is 100% pure (no water added) and is excellent to enhance pasta sauces or any dish that calls for fish sauce.