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baby anchovies and sardines

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 are often briefly boiled and served hot with lemon or olive oil, or fried.

They can also be used in pasta sauces, frittelle, zuppa di pesce, or in gianchetti all'agro (raw or cooked in lemon juice, olive oil and parsley). They're also the base for a soup, minestra di gianchetti.

Bianchetti is also the name for meringues, or biancheddus in Sardinia.

Fish & Seafood


Text © Dana Facaros & Michael Pauls

Image by Alpha