What is
acciughe?

Acciughe refers to anchovies that are typically preserved in salt or oil. These small, flavorful fish are prized for their intense umami taste and are commonly used in Mediterranean cuisine, particularly in Italian dishes. They can be served whole, filleted, or blended into sauces to enhance their flavor.

Origins & History

Acciughe are primarily associated with Southern European cuisines, especially Italian and Spanish. The use of anchovies dates back to ancient times, where they were utilized as a method of preservation. They have been a staple in regions bordering the Mediterranean Sea, where fishing of these small fish has been a tradition for centuries.

Taste & Texture

Acciughe have a strong, salty flavor with a distinct umami richness that can range from mildly fishy to intensely savory depending on how they are prepared.

Ingredients

Anchovies

Small, schooling fish that have a strong flavor; they can be preserved in salt or oil, enhancing their taste.

Salt

A key preservative that enhances the flavor and extends the shelf-life of the anchovies.

Olive Oil

Commonly used to pack or serve the anchovies, adding richness and a smooth texture.

This item may contain the following allergens:

Fish