Italian Anchovies — The Secret Weapon of Italian Cooking

No ingredient punches above its weight in Italian cuisine quite like the anchovy. A single fillet melted into warm olive oil transforms a simple pasta into something extraordinary. Used for centuries across Italy — from the salting rooms of Sicily to the fishing villages of Liguria — anchovies are the umami backbone of countless classic Italian dishes. Our collection brings together Italy's finest anchovy producers, from hand-packed fillets to the legendary Colatura di Alici.

What's in Our Collection

  • Anchovy fillets in olive oil — ready to use, silky and intensely flavored
  • Salt-packed anchovies — the traditional format, requiring rinsing before use
  • Anchovy paste — convenient for cooking, dissolves instantly into sauces
  • Colatura di Alici — the prized anchovy sauce from Cetara, Campania — Italy's answer to fish sauce
  • Sardines — premium Italian sardine fillets in olive oil

How to Use Italian Anchovies

Melt 2–3 fillets in olive oil with garlic as the base for pasta puttanesca, spaghetti aglio e olio, or bagna cauda. Add to pizza, focaccia, or bruschetta. Drizzle Colatura di Alici over spaghetti with olive oil and parsley for a dish of extraordinary simplicity and depth.

Explore More Italian Seafood

Also browse our Italian Canned Tuna, Mackerel, and full Seafood collections.