| http://www.w3.org/ns/prov#value | - Today it???s called colatura di alici, or juice of anchovies. (It???s also called anchovy sauce or anchovy syrup; the latter is inaccurate, as a syrup is a thick, viscous liquid.) As strange as ???anchovy juice??? may sound, colatura is an aromatic condiment that enhances any dish, adding flavor without fuss.
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