An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.

Cut the bread into ½-inch-thick slices. On each slice, spread butter generously, then top with an anchovy fillet.

The humble anchovy has a long culinary history, which dates back thousands of years. But this small, strongly flavoured fish ...

Fresh anchovies don't travel well so are best eaten in the Mediterranean. They're not easy to find in the UK because there isn’t a great demand for them, but try Italian or Spanish delis.

and all the other Italian classics. Sure, you'll find these beloved dishes when visiting the gorgeous villages of Cinque Terre, but the European travel expert says that anchovies are the region's ...

Dr Alan Maisel, a cardiologist at the University of California, San Diego School of Medicine, is part of the joint US-Italian research ... "Everybody ate anchovies," he told NPR.

Christmas Eve’s Feast of the Seven Fishes is, by Italian Catholic tradition, supposed to be a penitential meal, and it may be, depending on your view of eel, smelt, anchovies and snails.

This week's recipe is presented by Guy Grossi, one of the most well-known Australian chefs of Italian origin. This recipe is also featured in his cookbook, "Love Italy". Have you tried the Ugly ...