IASA Anchovy Fillets in Olive Oil
The succulent anchovy fillets from family-owned company Ittica Alimentare Salerno (IASA) are nothing like the one-note over salted versions most people are familiar with—rather, these anchovies taste like the ocean they came from and still retain a meaty texture.
Iasa Hot Pepper in Olive Oil
We’re big fans of the defining kick a little chili heat can add to sauces, sandwiches, dressings. These Calabrian peppers pack a punch, but pull short of being incendiary, making them more all purpose than most preserved chilies. A little dab will do you.
IASA Spicy Anchovies in Olive Oil
These spicy anchovies from Italy match a deep umami and oceanic tang with a bright chili finish. We melt them into our favorite marinara sauce, whisk them into dressings for broccoli, cauliflower or Brussels sprouts and blend them with tomatoes, herbs and extra-virgin olive oil for a quick bruschetta topping. Try smashing into softened butter with fresh thyme to put on salmon or our favorite combo, lamb chops.
IASA Anchovy Paste Tube
Many store-bought anchovy pastes feel musty and too fishy, but IASA’s version is made with only three simple ingredients—anchovies, olive oil and salt—and truly honors the delightful savoriness of the popular Italian ingredient with its fresh flavor. After being caught off of the Amalfi Coast, the fish are salt-cured in drums for one year to allow its briny, umami flavor to develop. One squeeze of the tube yields a clean anchovy flavor that’s perfectly balanced with salt, ideal for adding a dab savory depth to dishes without fussing with a whole tin of anchovy fillets.