Considered “poor fish”, anchovies are one of the most fished products in our sea and one of the most consumed in Italy. Anchovies are, in fact, one of the typical ingredients of Ligurian and Mediterranean cuisine in general. It is also curious that they are a fish traditionally used even in places far inland (think of the Piedmont bagna cauda, a traditional Piedmont dish based on anchovies, garlic and olive oil), wholly thanks to the fact that they can be preserved in salt. Calvi Anchovies in Olive Oil 95 g: are cleaned and packaged all by hand. Fished in open sea using purse seine nets. As said, they are an important ingredient in many traditional Ligurian dishes, such as the “Pizza all’Andrea” (typical of Imperia) or “Sardenaira” (typical of San Remo). The former is a typical type of pizza made with a focaccia base, topped with garlic, onions, Taggiasca olives, tomato and anchovies. It is said to take its name from admiral Andrea Doria who was known to be fond of the dish. Product label The product label with the nutritional information and the other product details can be found below. Uses Whilst fresh anchovies are quite mild, salt-cured anchovies in oil are delightfully soft and tender with an intense, salty flavour. They are used in a geat variety of preparations, from starters to first and second course dishes. Great on pizza or on buttered toast, as a refreshing accompaniment to an aperitif. Also recommended as a stuffing in peppers etc, in pasta dishes and as a basis for more sophisticated recipes. Storage instructions Store in a cool dry place, away from heat sources. Once opened, keep the product covered in oil and ensure the lid is closed.