Anchovy SyrupA Fishy Elixir Anchovy Syrup 100 ml bottle Italy Colatura di Alici is the modern day descendant of an ancient and greatly prized Roman condiment called garum. The method of making Colatura di Alici is the same now as it was then: slow curing Mediterranean anchovies with salt and extracting the liquid that drains from them. This part of the process takes 9 12 months to complete, a process that is as closely regulated as the DOC controlled production of