Armatore Colatura di Alici
Possibly the best colatura we've ever had. Armatore's comes from Cetara, the heart of anchovy fishing on Italy's Amalfi Coast. Within hours of being plucked from the water they're processed, and then left to age and develop for at least two years in traditional casks. The result is an elixir that is a heady, strong homage to the ocean. Just a few drops can add depth to a sauce, and a drizzle over lemony pasta is a true luxury.