It is a concentration of pure Mediterranean essence which has its origin in the ancient Roman cuisine, the first that a long time ago discovered the capabilities and all the various applications of this particular kind of gravy. Both on a dish of pasta or a salad, the "colatura" of anchovies by Agostino Recca ennobles each dish and makes it uniqu. Nowadays, this sauce is a cult product that can be found in the kitchens of the famous chefs and of all those who appreciate the true flavours of Mediterranean.