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An Italian classic, from the north to the south you will always find a plate with anchovies on the menu. These little fish are abundant in local waters, but they also proved to be an excellent source of salt for Northern and inland regions such as Piedmont. Today they are enjoyed in regional appetizers like the Acchiughe al Verde, or on their own to be transformed into delicious recipes like the historic anchovies of i Marinati di Momacchio.