Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels. It's prized for its umami flavor and very expensive, selling for $160 a liter. Here at Nettuno, third-generation producer Giulio Giordano ages his anchovy sauce for three years to make sure it's the perfect color and flavor. But how exactly is this sauce made? And why is it so expensive? WATCH MORE SO EXPENSIVE VIDEOS: Why Matsusaka Wagyu Is The Most Expensive Beef In The World | So Expensive https://www.youtube.com/watch?v=0TBQH7I-7p8 Why Huitlacoche (Corn Smut) is So Expensive https://www.youtube.com/watch?v=a_bP16bnavo How Farmers In One Indian Village Crafted The Most Expensive Nutmeg and Mace https://www.youtube.com/watch?v=FXXWHa4CpC8 ------------------------------------------------------ #SoExpensive #seafood #BusinessInsider Business Insider tells you all you need to know about business, finance, tech, retail, and more. Visit our homepage for the top stories of the day: https://www.businessinsider.com/ Insider Business on Facebook: https://www.facebook.com/businessinsider Insider Business on Instagram: https://www.instagram.com/insiderbusiness Insider Business on Twitter: https://www.twitter.com/businessinsider Insider Business on Snapchat: https://www.snapchat.com/discover/Business_Insider/5319643143 Insider Business on TikTok: https://www.tiktok.com/@businessinsider How 20,000 lbs Of Anchovies Spend 3 Years Transforming Into Expensive Anchovy Sauce | So Expensive | Business Insider