Silver and slight, anchovies belong to the Engraulidae family and are common in the seas surrounding Italy, which means they are common also on our tables, regardless of where we are: from North to South, anchovies are perhaps the most ubiquitous of all ingredients, up there with tomatoes and Parmigiano.

 They are incredibly rich in omega-3 and can be used for every dish: you can marinate them in lemon, olive oil, and parsley and have them as a starter; you can sauté them with olive oil and garlic, and add an extra kick to your aglio olio e peperoncino and, of course, you can have them deep-fried, as a main dish.