One of the treasures of Naples, Colatura di Alici or anchovy syrup brings all of the flavor of the Mediterranean to your table. With roots dating to ancient Rome, it is made during the curing process by extracting the liquid that drains from the salted anchovies—a process that takes more than five months to complete. The resulting pantry staple adds flavor to pasta, vegetables, fish and salad, and, when added to braising liquid, deepens the flavor of lamb and beef.