The humble anchovy has a long culinary history, which dates back thousands of years. But this small, strongly flavoured fish still has the potential to divide even the most harmonious of dinner ...
Here at Nettuno, the third-generation producer Giulio Giordano ages his anchovy sauce for three years to make sure it's the perfect color and flavor. But how exactly is this sauce made?
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback