The New York Times @nytimes
In the Middle Ages, monks on Italy’s Amalfi Coast were tasked with preserving anchovies, the local catch. They discovered that the amber liquid exuded by the aging fish — colatura di alici, or “anchovy drippings” — could be used as a briny seasoning. https://t.co/TGIXTAWc4Z — PolitiTweet.org
