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.

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.

Growing up Italian ... Anchovy fillets are definitely an acquired taste and one of the most loved ingredients by Italians worldwide. If you like that salty bite of anchovies, try my recipe ...

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 ...

Anchovies mixed with broccoli makes a super ... pin or similar so that the pasta can dry slightly while you make the sauce. To make the pasta by machine: tip the flour into a food processor ...

"Inspired by the famous Italian dish vitello tonnato (veal in tuna sauce), my chicken tonnato is made with skinless, boneless breasts poached in a vegetable broth and served on a bed of arugula. The ...