Anchovies

Italian anchovies: a small fish with a big character

Looking to buy anchovy fillets for pasta, pizza or antipasti? Italian anchovies are one of the most versatile flavourings from the Mediterranean cuisine. This small fish, known in Italy as acciuga or alice is often salted and then preserved in oil or a spicy sauce.

Through the maturation and preservation process, anchovies develop their characteristic savoury, salty flavour. You often only need a few fillets to give a dish more depth.

At Kelvini, you will find Italian anchovy specialities from, among others, Angelo Parodi and Rizzoli, two names with a long tradition in fish preserves.

Anchovy fillets in oil or in sauce: what is the difference?

Anchovies in oil are particularly versatile. The fillets are delicious on bruschetta, in salads, or as a flavouring in a warm pasta sauce. In a pan with a little olive oil, they can almost dissolve over low heat and impart their flavour to the sauce.

Anchovies in spicy sauce have a more pronounced flavour profile. The well-known Alici in Salsa Rizzoli combines anchovies with a characteristic sauce based on, among other things, herbs and spices.

Which version you choose depends on the dish and your personal taste.

Angelo Parodi and Rizzoli: Italian tradition in fish preserves

Angelo Parodi is a well-known name in the Italian world of fish preserves. The range includes anchovy fillets from the Cantabrian Sea, preserved in olive oil.

Rizzoli Emanuelli is a historic Italian family business from Parma. Since 1906, it has been known for its anchovy products and the famous Salsa Rizzoli, the family recipe of which is passed down from generation to generation.

Both brands demonstrate how important selection, processing, and preservation are for the final flavour.

What do you use Italian anchovies for?

Anchovies are much more than just a pizza topping. Try the fillets, for example, in:

• Pizza Napoletana: for a pronounced savoury accent with tomato and oregano.

• Spaghetti alla puttanesca: with tomatoes, olives and capers.

• Pasta with garlic and olive oil: let a fillet gently dissolve in the warm oil.

• Bruschetta and crostini: with tomato, butter or soft cheese.

• Mediterranean vegetables: for example with grilled peppers, courgette or aubergine.

• Salad dressings: for extra depth and a savoury flavour.

What is the difference between anchovies and sardines?

Anchovies and sardines are different types of fish. Anchovies are often used as salted or matured fillets and typically have a pronounced salty, savoury flavour.

Sardines are usually eaten as larger fish or fillets and have a different flavour and texture profile.

For a subtle flavour enhancement in a sauce, anchovies are often an excellent choice.

Do you need to cook anchovies first?

No. Anchovy fillets from a jar or tin can be eaten directly, depending on the product. For warm dishes, you can briefly heat them over low heat in olive oil, allowing them to release their flavour.

Only add extra salt after you have tasted the dish: preserved anchovies can be quite salty on their own.

How do you store anchovies?

Always follow the storage advice on the packaging. The storage temperature and shelf life after opening vary by product.

Check with opened jars or tins how long the product can be stored in the fridge and whether the fillets should remain submerged in oil.

The secret of Nonna Kelvini

Heat a splash of extra virgin olive oil with a clove of garlic over low heat. Add two anchovy fillets and stir until they mostly dissolve. Mix this fragrant oil through freshly cooked spaghetti and finish with parsley and some lemon zest. A simple Italian dish where a small ingredient makes a big difference.

Frequently asked questions about anchovies

Is anchovy the same as acciughe?

Yes. Acciughe is the Italian term for anchovy. The word alici is also used in Italy.

Are all Italian anchovy fillets caught in Italy?

No. An Italian brand may use anchovies caught in other sea areas, such as the Cantabrian Sea off Spain. Always check the catch origin on the product packaging.

Which anchovies are suitable for pizza?

Anchovy fillets in oil are a classic choice. For a stronger, spicier result, you can also try a variant in sauce.

Can I use anchovies without my dish tasting strongly of fish?

Yes. Use a small amount and let the fillets dissolve in the sauce over low heat. They mainly provide a savoury depth of flavour, without leaving any necessarily recognisable pieces of fish.

Does anchovy contain a lot of salt?

Salted and preserved anchovies typically contain relatively high levels of salt. The amount varies by product. Therefore, always check the nutritional information.

Order Italian anchovies online at Kelvini

Whether you are looking for anchovies for a classic Italian pasta, a homemade pizza or a special aperitif: at Kelvini you will discover a selection of Italian fish preserves with attention to flavour and tradition.

Check out our anchovy fillets from Angelo Parodi and Rizzoli and choose the version that suits your dish.