Discover what acciughe is, how it tastes, where it comes from, and how to try it – with photos and easy-to-understand info.
What makes le acciughe di Monterosso so exceptional? “They say that the area here has a particular acqua culture with a special salinity that gives the anchovy a particularly delicate flavor,” explains Christine Mitchell, who co-owns La Cantina di Miky with her husband Manuel De Fina.
This small oily fish is found throughout the world’s oceans, and keeps very well in oil (acciughe sott’olio), brine (acciughe sotto sale), or in the form of anchovy paste (pasta di acciughe).
The wonderful area of Cinque Terre – five small villages facing the Ligurian Sea in the eponymous National Park – is home to the delicious acciughe di Monterosso, which is the name of the main village in the area.
In the past, this dish was a part of merenda si noira, a meal eaten by farmers late in the afternoon. Nowadays, acciughe al verde are served as an appetizer with bread and butter in most restaurants, or as an accompaniment to a glass of wine in old taverns.
This version of acciughe al verde is heavily sauced, with enough sauce to cloak each anchovy plus extra to mop up with bread. Use a good, preferably Ligurian or similarly “light” olive oil.
Delve into the world of anchovies with our study of Acciughe. From culinary uses to flavor profiles, discover everything you need to know.
Engraulis encrasicolus, also known as alici. People argue endlessly about the difference, but in reality acciughe and alici are the same fish, the former preserved in salt, the latter in oil.