Anchovies are one of the favourite allies by the chefs, and non professional cooks too, in their creations. Their versatility, sapidity and strong flavour add every recipe a strictly personal touch so difficult to find in other ingredients, and, if they’re high quality ones, if you taste them purely as an appetizers they sound like a true call from the sea. Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro come directly from the Sicilian Mediterranean Sea, they’re fished and then processed within 24-48 hours after the fishing, in order to preserve both their taste and organoleptic properties at their best. The preservation of the Mediterranean Sea anchovies in high quality extra virgin olive oil is fundamental element to obtain a final product which is an intense explosion of sea flavors.

The balance between flavors and the high quality products are the means through which bringing your dishes at high levels. Apparently simple recipes can hide pleasant surprises too, stimulating mind and palate, as it happens for this risotto with anchovies, toasted hazelnuts and Sicilian lemon zest. The base is the Baldo Rice Principato di Lucedio, by an organic rice producer and the most ancient in Italy too, the Sicilian anchovy filets - La Bottarga di Tonno Group, a company located in the province of Trapani that brings the tastes of the Sicilian sea directly on your table. The Toasted and Shelled Hazelnuts - Nama Mandorle are from Siracusa, precisely Avola, a place where only few people know that not only almonds grow naturally, the creaming is made with the Butter - Beppino Occelli, and finally zest from non treated Sicilian lemons from Ribera. A risotto all’onda (fairy fluidi texture), to which the hazelnuts give crunchiness, while the strong and sapid taste of the anchovies meets the freshness of the lemon zest, closing the circle perfectly.

When we're talking about traditional Apulian pasta, Dibenedetto company is a guarantee of quality. The headquarters are set in the famous village of Altamura, in the province of Bari, a locality that is besides the seat of the"Wheat Exchange", a source raw material and knowledges Didenedetto is constantly in touch with in order to offer the best possible product. The pasta is made up of selected local durum wheats, followed by artisanal processings (dough, filling and drying) slow and low aggressive at environment temperatures, in order to preserve the nutritional and taste qualities. Recipe: Orecchiette with turnip tops Ingredients (for 4 people) 2 kg of Cime di Rapa Pugliesi, 400g Orecchiette di Bari Dibenedetto, Pachino Cherry Tomatoes, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, salt, extra virgin olive oil, garlic and chili. Preparation Cook the turnips for a few minutes in boiling salted water and add the orecchiette to complete the cooking. In a saute pan with oil, garlic, anchovies, tomatoes and chili. Pour the pasta Dibenedetto with turnips, blow up and serve.

If someone asked me a product that perfectly represents freshness and real Italian taste I would answer Apulian Burrata - Caseificio Voglia di Latte for sure. It is a fior di latte mozzarella shell containing an outstanding stracciatella heart that is to say a fresh stretched curd cheese. Its invention dates back to 1956 when a cheese making artisan called Lorenzo Bianchino had to deliver the fresh milk to the surrounding villages was forced to remain in a shelter due to a storm . So he prepared the mozzarella and used it to protect the fresh milk and cream to conserve it finally closing it with two strings of straw: giving birth to a true treasure of the Italian gastronomic culture. Burrata is exceptional on toasted bread with some cold cuts, or on a pizza with culatello or raw ham; it also pairs very good with shrimps and anchovies.

Italy has so many various and different typical specialties that some of may be unknown by most of people. Today we're giving you an ancient recipe from the city of Brescia (Northern Central Italy): The "Manzo all'olio di Rovato". Ingredients: Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi, Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli, white wine, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Red garlic from Nubia, Grana Padano DOP, grated bread, parsley. First of all make some holes in the meat putting in them some anchovies and some garlic. Then put the meat in an high and strict pan, pour half white wine and half evo oil until it is almost all covered, so make it cook for 3 hours at very low flame putting the lid on. When it will be ready cut it into slices, take the excess oil and wine out of the pan, add grated grana padano, grated cheese and parsley to make a siding sauce to serve with the meat. Finally put some meat slices on a dish with the sauce on the top of them.

Anchovies anciently were one of the most popular fish as when they're put under salt they can not only last for a very long time, but they also become better with the passing of time. Nowadays Agostino Recca carries on the old traditions and methods trough his company in Sicily (Sciacca). Every process is hand made as Agostino believes that "machines can't distinguish between a good anchovy and a bad one, but these women can", as he said in a interview on a BBC special. So today we're going to give you a recipe whose protagonist are Fillets of Anchovies - Agostino Recca: Spaghetti with butter and anchovies. Ingredienti: Linguine di Gragnano - Pastificio Dei Campi (we're going to use linguine instead of spaghetti today), Fillets of Anchovies - Agostino Recca, Butter - Az. Agricola Frascio, Red garlic from Nubia, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande and a red hot chili pepper, bread. First put the pasta in boiling salted water for half the time it is written on the box. Meanwhile cut the anchovies into small pieces (3 anchovies per person) and put some olive oil, the minced anchovies, a garlic clove and a little minced red hot chili pepper in a pan and make them stir fry. When the linguine will be at half cooking dry them conserving the boiling water, so you have make the pasta cook in the pan used before adding the boiling water gradually (not too much , it has not even to cover the past) until the pasta will be cooked at the right level (al dente of course). Take the pan off the fire, at this point the pasta will be creamy and savory, but to make it more creamy add some butter and amalgamate as it is a risotto, the result will be outstanding. As a final touch toast some minced bread (not too thinly) and garnish with it to add crunchiness and a toasted flavor.

Today we are going to tell you an ancient story from the south Italy, the freselle story. The freselle or friselle origin dates back to the XIV century as a true popular food, in fact at first they were only slices of stale bread which we're cooked in the oven again to toast and then when they got dampened with some current water they become ready again to be eaten sided with fresh vegetables. Freselle were also known as the sailor's food, in fact as sailors had to face long voyage, so the friselle were adapt as they never go bad because they can't dry out. Freselle are a typical summer recipe as they're quick, simple, they don't contain fats and they are garnished with fresh vegetables and other ingredients like anchovies or mozzarella, so, her's our recipe. Ingredients: 4 freselle, 6 leaves of basil, 1 red garlic clove, 400 g of cherry tomatoes, 30 g of ancovy filets under oil, extra virgin olive oil, oregano, salt. Dumped the freselle with cold water and cut the cherry tomatoes into small pieces. Put the cut tomatoes in a bowl seasoning them with the EVO oil, salt, oregano, Cut the anchovy filets into small pieces and put them with the tomatoes salad adding also half of the garlic clove after having squashed it and the basil leaves broken into pieces by hand (if you used the knife they would get back) and finally season with salt. Mix all together to amalgamate well the ingredients and put them on the friselle. Why don't eat freselle with a fresh Campania buffalo mozzarella? You'll have an exceptional combination for you fresh summer meals.

The Colatura di Alici di Cetara (Traditional Anchovy Sauce) by Delfino is a slow food product following strict rules: The anchovies must be fished in the Gulf of Salerno, then they must be hand-cleaned, make drying under salt for 4-5 months in wooden containers and finally bottled in glass bottles and numbered by hand.