They eat a lot of anchovies in Italy, in fact, they love them. Abundant, delicious and versatile, the anchovy is high in omegas and essential fatty acids and is easy to cook or to preserve in salt or oil. The fresh anchovies, or alici, are eaten deep-fried and crunchy or soaked in vinegar and dressed with olive oil and parsley for antipasti.
Cured anchovies, or acciughe, are made by salting and curing the fish for several months and are widely used for pizza and pasta. Tuscans like the strong flavors of anchovy and capers together, and many dishes finish with both ingredients for a powerful and salty punch.
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