Colatura is one of the great hidden secrets of Italian cooking. Derived from the Roman garum, anchovies caught on the Amalfi coast are fermented in barrels in the town of Cetera and the juices are collected as they seep from the barrels to create this intense sauce.
Intensely salty and fishy in all the best ways. You only need a few drops of this to elevate any dish. Works brilliantly with roast lamb among many others.