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alici
anchovies
Also known as acciughe (although some Italians use alici for fresh anchovies, acciughe for salted; others say alici are the larger ones).
Alici arraganate are deboned anchovies layered with bread crumbs, garlic, mint, capers and oregano, moistened with oil and vinegar and baked in the oven (Puglia)
Slow Food Presidium: Alici di menaica caught exclusively in the Marina di Pisciotta, in the Cilento, Campania.
Text © Dana Facaros & Michael Pauls
Image by Fugzu