Also known as gianchetti, these are caught in Liguria in a special extra fine net called a sciabegottu in winter. They are anchovy and sardine spawn, smaller than most whitebait, and they are boiled and served hot with lemon or olive oil, or fried. They can also be used in pasta sauces, frittelle or zuppa di pesce.
Bianchetti is also the name for meringues, or biancheddus in Sardinia.
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