OriginItaly
PreparationIn Olive Oil
CutFillet
Weight240g
Ingredientsanchovies, extra virgin olive oil, and salt. No preservatives, no filler, nothing to dilute the clean, intensely savory flavor that comes from Sicilian fish processed the traditional way in Sciacca, a port town on the southwestern coast of Sicily that has been one of Italy's most important anchovy centers for generations. The fillets are firm and richly flavored, and they do things in cooking that nothing else quite replicates: dissolve into a pan sauce and add depth without tasting fishy, layer onto pizza or bruschetta for a punchy, salty bite, or serve them straight on bread with good butter for one of Italy's simplest and most satisfying antipasto combinations. If you think you don't like anchovies, these are the ones to try
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How to eat
This is how we would eat the tin, if we could.
Last checked July 2026. Data may contain errors or gaps.