Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels. It's prized for its umami flavor and very expensive, selling for $160 a liter. Here at Nettuno, the third-generation producer Giulio Giordano ages his anchovy sauce for three years to make sure it's the perfect color and flavor.