Anchovies: they’re small, salty, and seriously misunderstood. Toss out every memory of the tin‑can, fishy funk. The two anchovies we get in from Italy are fished sustainably, made by hand, and full of pure Mediterranean umami goodness.
Caught by the Testa family around the Aeolian Islands off the Sicilian coast and filleted by hand within hours, these anchovies are preserved in real Sicilian extra virgin olive oil. These are your top-of-the-bread anchovies: smooth, plump, never overly salty. Try them on toasted bread + butter, in Sicilian pasta with anchovies and breadcrumbs, or on your favorite pizza.
Bonus: That anchovy EVOO? Don’t you dare throw it out. Use it for roasted vegetable dressing, mayo, tomato sauce, or drizzle it over hot pasta for instant umami magic.
These anchovies are the real-deal flavor builders. Preserved whole in sea salt by the Giordano family in Cetara on the Amalfi Coast, Alici Salate are the kind of anchovies you melt into a sauce or blend into a dressing for that “what is that?” deliciousness. Think pasta alla puttanesca, anchovy-herb sauce for roasted vegetables, or lamb chops with anchovies, capers, and sage.
Sure, you’ll need to prep them, but it’s easier than you think (here’s our how-to video). In return you get deep, umami-rich anchovies that are the flavor ninjas of Italian cooking.
And remember: if someone tells you they “don’t like anchovies,” it just means they haven’t tried the right ones yet. Send them this newsletter. You might just change their life.
SMALL FISHIES, BIG HEALTH BENEFITS
“Get over your silly fears and take advantage of all these little fish have to offer,” writes the Huffpost. Omega-3s, protein, healthy fat, iron, niacin, riboflavin and vitamin B-12… anchovies are a nutritional powerhouse with no equals. Read more on the Gusti blog to learn how to get the most out of these small but mighty fishies!