Anchovies are small fish that lend themselves to significant uses in the kitchen, both fresh and in oil or salt.


Anchovies are a type of small saltwater fish, often confused with sardines. Their habitat is located between the Atlantic Ocean and the Mediterranean Sea: particularly popular are anchovies from the Cantabrian Sea, the maritime area that runs from northern Spain to France, and the renowned colatura of anchovies di Cetara, a typical product of the Amalfi Coast, a liquid sauce made from anchovies preserved in salt and excellent for adding to pasta dishes.

This is a liquid sauce made from anchovies preserved in salt, which is excellent for adding to pasta dishes. Anchovies are very tasty, inexpensive and widespread, which is why you can find them preserved in oil or salt in countless ways, as well as being eaten fresh, of course: they are perfect for enriching starters and main courses or as a second course.

Savoury recipes with anchovies

Anchovies, fish

The most popular recipes include traditional preparations such as baked or breaded anchovies, stuffed anchovies and fried anchovies. Also part of the Italian popular tradition are marinated anchovies (also called marinara, Ligurian or green anchovies depending on the area of origin of the recipe) in vinegar and lemon, seasoned with salt, parsley and garlic, and anchovies a beccafico, typical of Sicily, cooked with breadcrumbs (also added to spaghetti for a summer first course). Lastly, anchovies “alla povera”, a typical recipe from Livorno, cooked with a generous helping of onions and perfect as a second course.

Nutritional values of anchovies

Anchovies are rich in proteins containing essential amino acids and fatty acids rich in Omega 3. They also contain group B vitamins, vitamin A and vitamin D and minerals such as iodine, selenium, iron, calcium and phosphorus. Looking at the calories, they are not particularly high in kcal: 100 grams of anchovies contain 131 calories.