Colatura di Alici is fish sauce made from anchovies in the same Roman town since the Roman republic. It was used by everyone on everything and also traveled with soldiers across Europe during the empire. It's nice - it tastes "softer" than the Asian fish sauces.
I also buy from Italians at a farmers market here in Switzerland rotten anchovies packed in salt and ground peppercorns. Stinks but when you add one to pasta sauce you're making the smell disappears and tons of glutamates are added.
> I also buy from Italians at a farmers market here in Switzerland rotten anchovies packed in salt and ground peppercorns.
Does this condiment have a specific name?
I have a bottle of Colatura di Alici in my fridge. It's great when I remember to use it. But it costs about ten times as much as a Southeast Asian fish sauce, which is a natural consequence of only being produced in one town in Italy.