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.
The fish are cleaned, deboned and carefully placed in drums under sea salt, where they are cured for 12 months then laid out on white linen cloths that absorb excess salt and brine—so you can actually taste the fishes' sweet flavor. Small amounts of these anchovies impart a rich, savory quality.
We test everything we sell. Here’s how we’d use this.
Use a few fillets in our Kale and White Bean Soup, which pairs savory anchovies and Parmesan with garlic for an aromatic, satisfying soup inspired by Tuscan cuisine. The bold pungency of garlic is a great pairing for anchovies; we also like the flavor combination in Spicy Tomato Sauce with Garlic and Anchovies (Bagna D'Inferno), which we first tried in Northern Italy. Another great Italian technique is to flavor pasta with minced anchovies—try it in our Pasta with Golden Onions and Breadcrumbs or Pasta with Seared Cauliflower and Garlic. Or go for a classic buttr-and-olive oil-based dip from the Piedmont region called Bagna Cauda (literally Hot Bath), which we pair with bittersweet with bittersweet broccoli in our Bagna Cauda with Charred Broccoli, though works equally well as a crudite dip or even quick pasta sauce. We even like to smear a layer on fried egg sandwiches.
Use a few fillets in our Kale and White Bean Soup, which pairs savory anchovies and Parmesan with garlic for an aromatic, satisfying soup inspired by Tuscan cuisine. The bold pungency of garlic is a great pairing for anchovies; we also like the flavor combination in Spicy Tomato Sauce with Garlic and Anchovies (Bagna D'Inferno), which we first tried in Northern Italy. Another great Italian technique is to flavor pasta with minced anchovies—try it in our Pasta with Golden Onions and Breadcrumbs or Pasta with Seared Cauliflower and Garlic. Or go for a classic buttr-and-olive oil-based dip from the Piedmont region called Bagna Cauda (literally Hot Bath), which we pair with bittersweet with bittersweet broccoli in our Bagna Cauda with Charred Broccoli, though works equally well as a crudite dip or even quick pasta sauce. We even like to smear a layer on fried egg sandwiches.
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