Anchovy essence, known as colatura di acciughe, is a clear liquid sauce obtained from pressing anchovies. It has a distinct dark amber color and is a saturated solution of salt in water, providing 10% protein from the anchovies during its maturation process. Its origin dates back to Roman times when a similar essence called Garum was made. This product is made by Conservas Zallo, using Cantabrian anchovies caught in the spring fishery, between April and June. The anchovies are salted and pressed in barrels for a period of 6 to 8 months during which they lose water and fat. They are then cleaned and filleted. The liquid resulting from maturation is filtered and clarified, obtaining the essence. Anchovy essence has a powerful flavor of matured anchovy that, due to its high salt content, is primarily used as a condiment. It’s perfect for enhancing the flavor and aroma of various dishes, including green salads, tomato salad, pizzas, spaghetti, and lentils with a hint of anchovy. Its versatility in the kitchen makes it an exceptional ingredient for those who seek to add an authentic flavor to their meals.